What did everyone cook today?
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I didn’t cook it, but I did enjoy about a half gallon of seafood gumbo while I was on the Strand in Galveston yesterday.
HerbcoFood That’s hilarious. Two of my buds were eating and drinking their way through the Strand yesterday.
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Tex_77 None of that sucks!!!
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Need to work on my plating to keep up with you guys, but my version of Eggs Benedict tasted better than it looked.
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Tex_77 That’ll start your day right.
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wdaly That is great looking homemade Hollandaise sauce on your Eggs Benedict on toast, really tasty looking.
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Tex_77 All You All must be Hongry this morning.
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I didn’t cook it, but I did enjoy about a half gallon of seafood gumbo while I was on the Strand in Galveston yesterday.
HerbcoFood Is it that time of the year for the Charles Dickens weekend down there or do they even still do that?
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Some game time onion soup courtesy of Matt and Jen.
Belly is full… now to stay awake! 🥱
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PapaSop What a crazy game. Probably miss the kick!
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Deepwoodsbutcher beautiful turkey. Congrats
cdavis Thanks!
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Bierocks (or Runzas if you’re from NE) for supper. I did the meat and cabbage.
The Mrs made the dough
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bocephus that sounds like a good breakfast
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Bierocks (or Runzas if you’re from NE) for supper. I did the meat and cabbage.
The Mrs made the dough
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Homestead chicken that my friend and I raised and butchered. The preparation is called “airline chicken” not sure if it’s because the wing-ette is attached to the breast in this cut or if it is because it was commonly served on airlines in the 60’s. The tender is cut off and highly seasoned, then stuffed under the breast skin. I made a pan sauce from the drippings, plated it on a bed of homemade mashed-potatoes and sided with grilled bacon-wrapped asparagus.
Matt W.
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Homestead chicken that my friend and I raised and butchered. The preparation is called “airline chicken” not sure if it’s because the wing-ette is attached to the breast in this cut or if it is because it was commonly served on airlines in the 60’s. The tender is cut off and highly seasoned, then stuffed under the breast skin. I made a pan sauce from the drippings, plated it on a bed of homemade mashed-potatoes and sided with grilled bacon-wrapped asparagus.
RafterW looks and sounds delicious.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 thank you. Very moist, very tender.
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