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  5. What did everyone cook today?

What did everyone cook today?

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  • GWG8541G GWG8541

    ND Mike take care of yourself brother. Make sure its not that COVID stuff. I’ve had 3 people I know die from it in a 3 week period. One was and OSP Lieutenant. 47 and no underlying health issues. One was a retired officer and friend. Both waited to get treatment. Stay safe

    ND MikeN Offline
    ND MikeN Offline
    ND Mike
    Big Green Egg Team Blue Regular Contributors Cast Iron Power User
    wrote on last edited by
    #7235

    GWG8541 I had Covid last October. I usually get a sinus infection/head cold about this time every year! But I know what you mean!

    wdalyW 1 Reply Last reply
    0
    • ND MikeN ND Mike

      GWG8541 I had Covid last October. I usually get a sinus infection/head cold about this time every year! But I know what you mean!

      wdalyW Offline
      wdalyW Offline
      wdaly
      Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
      wrote on last edited by
      #7236

      ND Mike Take care of yourself. You saved today. Wife was hosting bridge and asked for your Black Forest cake again. They all said it was a winner. Thanks one more time for the recipe.

      Dr_PainD 1 Reply Last reply
      0
      • ND MikeN ND Mike

        I’ve been a bit under the weather the last couple of days so today I made Cream of Ham and Potato soup.
        Started off with the trinity and just a bit of garlic.
        20211103_160840.jpg
        Added a roux to thicken, then the ham, and after all the veggies were soft added a pint of heavy cream.
        20211103_171849.jpg

        zbigjeffZ Offline
        zbigjeffZ Offline
        zbigjeff
        Sous Vide Team Blue Power User Regular Contributors Cast Iron
        wrote on last edited by
        #7237

        ND Mike Absolutely loved your “little bit of garlic”. A guy after my own thoughts. When people say: Only put it 2 cloves. Then, I automatically hear 4-6 cloves. Get physically ready so you can go have some fun in the outdoors.

        ChefC ND MikeN 2 Replies Last reply
        5
        • zbigjeffZ zbigjeff

          ND Mike Absolutely loved your “little bit of garlic”. A guy after my own thoughts. When people say: Only put it 2 cloves. Then, I automatically hear 4-6 cloves. Get physically ready so you can go have some fun in the outdoors.

          ChefC Offline
          ChefC Offline
          Chef
          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
          wrote on last edited by
          #7238

          zbigjeff I’m with you. A little bit is at least a good handful. LOL

          HerbcoFoodH GWG8541G 2 Replies Last reply
          4
          • ChefC Chef

            zbigjeff I’m with you. A little bit is at least a good handful. LOL

            HerbcoFoodH Offline
            HerbcoFoodH Offline
            HerbcoFood
            Regular Contributors Team Orange Sous Vide
            wrote on last edited by
            #7239

            Chef zbigjeff I am in this boat when it comes to garlic as well, the more the better…

            1 Reply Last reply
            1
            • johnsbrewhouseJ johnsbrewhouse

              Chicken pot pie night. Had a couple of chicken carcasses left in the fridge, one smoked, one rotisserie. Decided I better take care of them, so what better thing to have on a cooler overcast day.IMG_0218.JPG

              wdalyW Offline
              wdalyW Offline
              wdaly
              Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
              wrote on last edited by
              #7240

              johnsbrewhouse can’t go wrong with a chicken pot pie. An all time favorite with me.

              1 Reply Last reply
              0
              • zbigjeffZ zbigjeff

                ND Mike Absolutely loved your “little bit of garlic”. A guy after my own thoughts. When people say: Only put it 2 cloves. Then, I automatically hear 4-6 cloves. Get physically ready so you can go have some fun in the outdoors.

                ND MikeN Offline
                ND MikeN Offline
                ND Mike
                Big Green Egg Team Blue Regular Contributors Cast Iron Power User
                wrote on last edited by
                #7241

                zbigjeff yep! I like garlic!

                1 Reply Last reply
                1
                • G glen

                  lots of good info on 2 Guys and a Cooler. I also like The breakdown butchery on Bearded Butchers

                  Dr_PainD Offline
                  Dr_PainD Offline
                  Dr_Pain
                  Sous Vide Dry Cured Sausage Traeger Team Blue
                  wrote on last edited by
                  #7242

                  glen said in What did everyone cook today?:

                  lots of good info on 2 Guys and a Cooler. I also like The breakdown butchery on Bearded Butchers

                  I am with you on that!!!

                  1 Reply Last reply
                  0
                  • J jrrrr

                    Dr_Pain
                    I got this from YouTube. Search for 2 Guys & A Cooler, S02E24 (Season 2, Episode 24). Eric has a lot of great recipes.

                    Dr_PainD Offline
                    Dr_PainD Offline
                    Dr_Pain
                    Sous Vide Dry Cured Sausage Traeger Team Blue
                    wrote on last edited by
                    #7243

                    jrrrr said in What did everyone cook today?:

                    Dr_Pain
                    I got this from YouTube. Search for 2 Guys & A Cooler, S02E24 (Season 2, Episode 24). Eric has a lot of great recipes.

                    Thanks a lot for the reference. heading there now!

                    1 Reply Last reply
                    0
                    • C calldoctoday

                      Dr_Pain Walton’s has a few Ham Cures/Brine that we have tried & used successfully in the past. Their turkey is also excellent & makes for the foundation for some really, really good smoke turkey. I have added Muscadine wine to the Turkey & ham brine (to replace some of the water) & that really kicks it up a notch.

                      Dr_PainD Offline
                      Dr_PainD Offline
                      Dr_Pain
                      Sous Vide Dry Cured Sausage Traeger Team Blue
                      wrote on last edited by
                      #7244

                      calldoctoday I will have to add it to my next purchase order from Walton’s 🙂

                      1 Reply Last reply
                      0
                      • wdalyW wdaly

                        ND Mike Take care of yourself. You saved today. Wife was hosting bridge and asked for your Black Forest cake again. They all said it was a winner. Thanks one more time for the recipe.

                        Dr_PainD Offline
                        Dr_PainD Offline
                        Dr_Pain
                        Sous Vide Dry Cured Sausage Traeger Team Blue
                        wrote on last edited by
                        #7245

                        wdaly Ok, where the heck is that cake recipe. ND Mike has been holding back on me? Black forest cake and Sweet Potato cake are my all time favorites. Don’t ask me for the recipe on the Sweet Potato cake because I was swore to secrecy by my mother in law… at least while she is alive.

                        wdalyW GWG8541G 2 Replies Last reply
                        3
                        • HerbcoFoodH Offline
                          HerbcoFoodH Offline
                          HerbcoFood
                          Regular Contributors Team Orange Sous Vide
                          wrote on last edited by
                          #7246

                          My local grocer has the Jonathon special on sale this week.
                          IMG_8942.jpg

                          Dr_PainD 1 Reply Last reply
                          1
                          • HerbcoFoodH HerbcoFood

                            My local grocer has the Jonathon special on sale this week.
                            IMG_8942.jpg

                            Dr_PainD Offline
                            Dr_PainD Offline
                            Dr_Pain
                            Sous Vide Dry Cured Sausage Traeger Team Blue
                            wrote on last edited by
                            #7247

                            HerbcoFood HAHAHAAH!! I think he likes artichokes better than those cold shrimp LOL!!

                            1 Reply Last reply
                            0
                            • Dr_PainD Dr_Pain

                              wdaly Ok, where the heck is that cake recipe. ND Mike has been holding back on me? Black forest cake and Sweet Potato cake are my all time favorites. Don’t ask me for the recipe on the Sweet Potato cake because I was swore to secrecy by my mother in law… at least while she is alive.

                              wdalyW Offline
                              wdalyW Offline
                              wdaly
                              Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling
                              wrote on last edited by
                              #7248

                              Dr_Pain You can find it in User Recipes. I think it’s Black Forest Chocolate Cherry Cake. Simple cake that is delicious. Have made it with cherry Coke and Cherry Dr Pepper both.

                              Dr_PainD 1 Reply Last reply
                              0
                              • ChefC Chef

                                zbigjeff I’m with you. A little bit is at least a good handful. LOL

                                GWG8541G Offline
                                GWG8541G Offline
                                GWG8541
                                Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                wrote on last edited by
                                #7249

                                Chef is there really ever too much garlic???

                                “You never really die until you end up on the wall at a Cracker Barrel”

                                Dr_PainD ChefC 2 Replies Last reply
                                0
                                • Dr_PainD Dr_Pain

                                  wdaly Ok, where the heck is that cake recipe. ND Mike has been holding back on me? Black forest cake and Sweet Potato cake are my all time favorites. Don’t ask me for the recipe on the Sweet Potato cake because I was swore to secrecy by my mother in law… at least while she is alive.

                                  GWG8541G Offline
                                  GWG8541G Offline
                                  GWG8541
                                  Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                  wrote on last edited by
                                  #7250

                                  Dr_Pain what happens at Meatgistics, stays at Meatgistics. We won’t tell if you don’t.

                                  “You never really die until you end up on the wall at a Cracker Barrel”

                                  1 Reply Last reply
                                  0
                                  • wdalyW wdaly

                                    Dr_Pain You can find it in User Recipes. I think it’s Black Forest Chocolate Cherry Cake. Simple cake that is delicious. Have made it with cherry Coke and Cherry Dr Pepper both.

                                    Dr_PainD Offline
                                    Dr_PainD Offline
                                    Dr_Pain
                                    Sous Vide Dry Cured Sausage Traeger Team Blue
                                    wrote on last edited by
                                    #7251

                                    wdaly said in What did everyone cook today?:

                                    Dr_Pain You can find it in User Recipes. I think it’s Black Forest Chocolate Cherry Cake. Simple cake that is delicious. Have made it with cherry Coke and Cherry Dr Pepper both.

                                    Awesome!!! I will have this on my table in the next 2 weeks for sure LOL!!

                                    ND MikeN 1 Reply Last reply
                                    0
                                    • GWG8541G GWG8541

                                      Chef is there really ever too much garlic???

                                      Dr_PainD Offline
                                      Dr_PainD Offline
                                      Dr_Pain
                                      Sous Vide Dry Cured Sausage Traeger Team Blue
                                      wrote on last edited by
                                      #7252

                                      GWG8541 said in What did everyone cook today?:

                                      Chef is there really ever too much garlic???

                                      NEVER!!!

                                      1 Reply Last reply
                                      0
                                      • GWG8541G GWG8541

                                        Chef is there really ever too much garlic???

                                        ChefC Offline
                                        ChefC Offline
                                        Chef
                                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                        wrote on last edited by Chef
                                        #7253

                                        GWG8541 Dr_Pain When I pickle stuff; cucumbers, peppers, asparagus, beans, whatever, I always slice some garlic and throw it in the batch. I usually eat the pickled garlic before the main event.

                                        B GWG8541G 2 Replies Last reply
                                        3
                                        • ChefC Chef

                                          GWG8541 Dr_Pain When I pickle stuff; cucumbers, peppers, asparagus, beans, whatever, I always slice some garlic and throw it in the batch. I usually eat the pickled garlic before the main event.

                                          B Offline
                                          B Offline
                                          bocephus
                                          Team Orange Power User Canning Masterbuilt Veteran
                                          wrote on last edited by
                                          #7254

                                          Chef I used to always eat the garlic when my mom made dill pickles.

                                          1 Reply Last reply
                                          2

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