What did everyone cook today?
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HerbcoFood I can taste the heat from here. They look great.
zbigjeff You know that seasoning isn’t as spicy as you’d think. For me it’s closer to mild, it takes a lot to bring out any warmth. For me my spicy chart goes, I enjoy heat somewhere in between medium and hot.
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Lasagna tonight, we are really roughing it at deer camp.
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I call this the perfect wife. Classy but a little trashy ROLMAO
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I recently ordered Chicken on the Run from Walton’s and finally tried it this evening. I cut some boneless skinless chicken breast into strips and deep fried them. The wife and I couldn’t wait and split one as an appetizer. It was great and the wife approved, so its a keeper. Since some of the other items I ordered were near by, I wandered how the Terrapin Ridge Farms Hot Pepper Berry Bacon Jam would be with them. Well it was great! I just spooned a small amount on top of the chicken, added a chopped salad and it was a quick and tasty dinner.
“You never really die until you end up on the wall at a Cracker Barrel”
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I recently ordered Chicken on the Run from Walton’s and finally tried it this evening. I cut some boneless skinless chicken breast into strips and deep fried them. The wife and I couldn’t wait and split one as an appetizer. It was great and the wife approved, so its a keeper. Since some of the other items I ordered were near by, I wandered how the Terrapin Ridge Farms Hot Pepper Berry Bacon Jam would be with them. Well it was great! I just spooned a small amount on top of the chicken, added a chopped salad and it was a quick and tasty dinner.
GWG8541 you can’t go wrong with |Chicken-On-The-Run-Breading combined with |Chicken-On-The-Run-Marinade
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Dr_Pain nothing wrong with that.
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I recently ordered Chicken on the Run from Walton’s and finally tried it this evening. I cut some boneless skinless chicken breast into strips and deep fried them. The wife and I couldn’t wait and split one as an appetizer. It was great and the wife approved, so its a keeper. Since some of the other items I ordered were near by, I wandered how the Terrapin Ridge Farms Hot Pepper Berry Bacon Jam would be with them. Well it was great! I just spooned a small amount on top of the chicken, added a chopped salad and it was a quick and tasty dinner.
GWG8541 yeah we love the chicken on the run.
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GWG8541 you can’t go wrong with |Chicken-On-The-Run-Breading combined with |Chicken-On-The-Run-Marinade
Tex_77 yep, used both tonight and its fast, easy and more importantly, tasty. It definitely does the yard bird proud. This was just out of the oil, before I topped them with the jam.
“You never really die until you end up on the wall at a Cracker Barrel”
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Tex_77 yep, used both tonight and its fast, easy and more importantly, tasty. It definitely does the yard bird proud. This was just out of the oil, before I topped them with the jam.
GWG8541 it’s good on fish as well
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cdavis man, I’m out of Crappie, but I could almost taste it now.
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Tex_77 yep, used both tonight and its fast, easy and more importantly, tasty. It definitely does the yard bird proud. This was just out of the oil, before I topped them with the jam.
GWG8541 Sensing a deep fried trend of late from you. Love it! I don’t fry enough.
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GWG8541 Sensing a deep fried trend of late from you. Love it! I don’t fry enough.
Jamieson22 yeah my waist has noticed also. I need to back it up a little. I did have salad instead of French fries tonight.
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zbigjeff You know that seasoning isn’t as spicy as you’d think. For me it’s closer to mild, it takes a lot to bring out any warmth. For me my spicy chart goes, I enjoy heat somewhere in between medium and hot.
HerbcoFood Most of the time, I’m right in your cross hairs with heat. I want to tantalize the taste buds. But, not ruin the original product. Every so often, I do venture into the blaze of the Thai or Chinese heat mongers. But, not on any regular basis. I’ve built methods to feel the heat in my creations after a 4-5 count. That means that you taste all the other items, then kick in the heat for a count of 3-4. Then, they’re ready to take another bite. I’m on your side.
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Dr_Pain Love the classy and trashy sides talk. It’s actually a newer fusion play. Keep it up.
zbigjeff said in What did everyone cook today?:
Dr_Pain Love the classy and trashy sides talk. It’s actually a newer fusion play. Keep it up.
Glad you enjoyed it because the wife didn’t find it as funny as me. She did enjoy the meal though
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zbigjeff said in What did everyone cook today?:
Dr_Pain Love the classy and trashy sides talk. It’s actually a newer fusion play. Keep it up.
Glad you enjoyed it because the wife didn’t find it as funny as me. She did enjoy the meal though
Dr_Pain There are times that the other person just doesn’t appreciate the brilliance or was that the “xxscvfhh” of the other.
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HerbcoFood Most of the time, I’m right in your cross hairs with heat. I want to tantalize the taste buds. But, not ruin the original product. Every so often, I do venture into the blaze of the Thai or Chinese heat mongers. But, not on any regular basis. I’ve built methods to feel the heat in my creations after a 4-5 count. That means that you taste all the other items, then kick in the heat for a count of 3-4. Then, they’re ready to take another bite. I’m on your side.
zbigjeff I do enjoy the late heat hit rather than the upfront, this is dumb with the amount of heat!
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Cooked a one skillet hash with some of last seasons deer sausage. I smoked the sausage Thursday night and made the rest of the dish lastnight. Simple as simple gets, but fresh ingredients almost always equal a win at the dinner table. Just wish the veggies would have been home grown…next year.
Matt W.
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Cooked a one skillet hash with some of last seasons deer sausage. I smoked the sausage Thursday night and made the rest of the dish lastnight. Simple as simple gets, but fresh ingredients almost always equal a win at the dinner table. Just wish the veggies would have been home grown…next year.
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Cooked a one skillet hash with some of last seasons deer sausage. I smoked the sausage Thursday night and made the rest of the dish lastnight. Simple as simple gets, but fresh ingredients almost always equal a win at the dinner table. Just wish the veggies would have been home grown…next year.
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