What did everyone cook today?
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I was at Sam’s Club last week and they had waffle makers on sale. I’ve always wanted one and pulled the trigger. I took it on an inaugural run this morning. I whipped up some homemade batter and added a side of bacon. I figured if I messed up the waffles on my first attempt, the bacon would make everything OK. After following the directions on the waffle maker, success! Bacon and waffles. Maybe chicken and waffles are in the future.
GWG8541 I sometimes make them with diced spam in the mix
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I was at Sam’s Club last week and they had waffle makers on sale. I’ve always wanted one and pulled the trigger. I took it on an inaugural run this morning. I whipped up some homemade batter and added a side of bacon. I figured if I messed up the waffles on my first attempt, the bacon would make everything OK. After following the directions on the waffle maker, success! Bacon and waffles. Maybe chicken and waffles are in the future.
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GWG8541 That looks like a great breakfast, by the looks of it I have the same waffle maker but remember they are on someone’s list of useless foods. Although I would make them three or four times a week.
bocephus ha ha yeah, I’ve never been one to take to someone else’s opinion as gospel on most things, but especially food and drink. If I listened to the naysayers, I would have missed out on some spectacular food and drink along life’s journey. In fact, I kind of feel sorry for them since they don’t get the same satisfaction I do from those things. Growing up in a proud Hillbilly family, I never experienced Sushi or Kimchi until I was stationed in Japan and Korea. All I could remember was hearing how terrible those things were. Then I tried them and couldn’t believe how great they were. The things I don’t care for, I understand others may love. Say IPA beer, I’ve had very few I care for, but someone has to be drinking them or they wouldn’t be around. Beauty is in the eye of the beholder.
I can’t remember where I saw the moniker, but it was someone’s signature (maybe Jonathon ) or at the end of a video on Meatgistics/Walton’s that said something like “Yeah, well thats just your opinion”. Everybody has one and that’s what I like about this community. No matter how crazy or off base you may be, as long as you are respectful, all are welcome. -
glen looks like a new experiment
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GWG8541 Really like the way waffle, spam and syrup flavors come together. Even better with a sunny side up egg on top all smothered in syrup
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Made a rustic country loaf today, I’ll see how it is, once it cools.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 bring on the butter 🧈
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Tex_77 I see you’re breaking in you new CI skillet with your breakfast sausage. Breakfast looks great.
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Tex_77 That’s one good looking loaf of bread. I’m a sucker for a dark crusted bread.
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GWG8541 Really like the way waffle, spam and syrup flavors come together. Even better with a sunny side up egg on top all smothered in syrup
glen I think I’m out of Spam. They had a case of it at Sams last week. Probably should have bought it since it should be good for another 3 years. My lovely wife said we didn’t need that much. Im already regretting not picking it up.
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Tex_77 nothing better than fresh bread. That looks great.
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bocephus ha ha yeah, I’ve never been one to take to someone else’s opinion as gospel on most things, but especially food and drink. If I listened to the naysayers, I would have missed out on some spectacular food and drink along life’s journey. In fact, I kind of feel sorry for them since they don’t get the same satisfaction I do from those things. Growing up in a proud Hillbilly family, I never experienced Sushi or Kimchi until I was stationed in Japan and Korea. All I could remember was hearing how terrible those things were. Then I tried them and couldn’t believe how great they were. The things I don’t care for, I understand others may love. Say IPA beer, I’ve had very few I care for, but someone has to be drinking them or they wouldn’t be around. Beauty is in the eye of the beholder.
I can’t remember where I saw the moniker, but it was someone’s signature (maybe Jonathon ) or at the end of a video on Meatgistics/Walton’s that said something like “Yeah, well thats just your opinion”. Everybody has one and that’s what I like about this community. No matter how crazy or off base you may be, as long as you are respectful, all are welcome.GWG8541 I wholly agree, I don’t understand people who won’t at least try something new.
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Tex_77 That is beautiful!
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I did a pork loin roast with kraut this week for dinner. I seperated
the leftover pork from the kraut and made BBQ pork sandwiches with some homemade Jack Daniel’s Q sauce. Since it is Fry Day, I made some homemade fry with the sammies. Not real healthy, but pretty tasty and satisfying.
GWG8541 I like your friers with the old knob style. I have three of them that are the Emeril style, made by T-Fal & digital. They were nice when they worked, which was not for long. Then the whole digital element & control assembly went out & the cost to replace them with new parts, when we could even get them were as much as the whole friers. We have three of them that are basically brand new, but useless. I wonder if your type would fit just as well & the analog knob style likely much more reliable. I have gone back to deep frying in a cast iron dutch oven, but would at least like to give these away to my sons or someone, if I could find the replacement assemblies for a reasonable price. Hard to do these days.
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GWG8541 I like your friers with the old knob style. I have three of them that are the Emeril style, made by T-Fal & digital. They were nice when they worked, which was not for long. Then the whole digital element & control assembly went out & the cost to replace them with new parts, when we could even get them were as much as the whole friers. We have three of them that are basically brand new, but useless. I wonder if your type would fit just as well & the analog knob style likely much more reliable. I have gone back to deep frying in a cast iron dutch oven, but would at least like to give these away to my sons or someone, if I could find the replacement assemblies for a reasonable price. Hard to do these days.
Did not go for the highest quality beef on this one, but we were extremely satisfied with the outcome & quality on this particular pick, especially these days at $3.99 pound for the beef & 2 apx. 4 oz tails for $5.99. You just do not get that very often, even if I could not produce the perfect looking tails. The taste was great though. Reverse Seared with Cherry this time. Margaret was very satisfied & I suppose, that is what counts.
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I was at Sam’s Club last week and they had waffle makers on sale. I’ve always wanted one and pulled the trigger. I took it on an inaugural run this morning. I whipped up some homemade batter and added a side of bacon. I figured if I messed up the waffles on my first attempt, the bacon would make everything OK. After following the directions on the waffle maker, success! Bacon and waffles. Maybe chicken and waffles are in the future.
GWG8541 Our favorite meal all day in this house!
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Did not go for the highest quality beef on this one, but we were extremely satisfied with the outcome & quality on this particular pick, especially these days at $3.99 pound for the beef & 2 apx. 4 oz tails for $5.99. You just do not get that very often, even if I could not produce the perfect looking tails. The taste was great though. Reverse Seared with Cherry this time. Margaret was very satisfied & I suppose, that is what counts.
calldoctoday Wow we are having seafood tonight too, but it won’t be looking that good, great looking plates.
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Did not go for the highest quality beef on this one, but we were extremely satisfied with the outcome & quality on this particular pick, especially these days at $3.99 pound for the beef & 2 apx. 4 oz tails for $5.99. You just do not get that very often, even if I could not produce the perfect looking tails. The taste was great though. Reverse Seared with Cherry this time. Margaret was very satisfied & I suppose, that is what counts.
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16hr sous vide eye round roast at 135. Came out good, but not great. Definitely tender, just wish I had gone lower on the temp. Better after adding some Au jus. Next time will set temp lower. Will be good for sandwiches.“A smooth sea never made a skilled sailor.”
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