Just kidding. I let him go. But, they do taste good fried.
Fried's the only way I can eat them. I love it fried. But once at work this guy brought out some he barbequed and the more I chewed the bigger it got. Being crisp makes a big difference.
Daddy, what's an enabler?
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
I made a pot roast. It's a love hate deal for the wife. She loves the roast but hates that I can just throw it all together without instructions and she cant follow a recipe to save her life lol.
I love roast beef with potatoes and Carrots. I also like to put a chuck or other beef roast on my BBQ Pit and smoke it with Live Oak or Mesquite. Lately I've gotten lazy and put the roast in the pressure cooker for about 45 minutes at about `10-12 PSI then put it on the pit for about an hour to smoke it. It damn near falls apart.
Daddy, what's an enabler?
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
I cook pintos quite often. One of my favorite meals. A couple of tablespoons of lard or even better, bacon fat. Two big cans of Pintos, a dash of chili powder, cumin, a dash of a mixture I make of oregano and thyme ground to a fine dust in the blender, garlic and salt. They rock by themselves or over rice. Throw in some chunks of good smoked sausage if you have some or serve with carnitas or Mexican stewed pork. Yummmmm!
Jambalaya. Just finished prepping everything. Time to have a cold one and then get started on cook'n.
I loves me some Jambalaya. I'm into Louisiana cooking. I love cat fish or red fish Court Buillion, Chicken Sause Picane and good gumbo. That's the best cookin' in the world.
Now that you can get andouille sausage everywhere my red beans and rice (base on Paul Prudhomme’s recipe) is in standard rotation in my house. His cookbooks are priced possessions to me.
I cook pintos quite often. One of my favorite meals. A couple of tablespoons of lard or even better, bacon fat. Two big cans of Pintos, a dash of chili powder, cumin, a dash of a mixture I make of oregano and thyme ground to a fine dust in the blender, garlic and salt. They rock by themselves or over rice. Throw in some chunks of good smoked sausage if you have some or serve with carnitas or Mexican stewed pork. Yummmmm!
They've become a major staple for me for health reasons. Either my crock pot or casserole dish has some in it as prevalent ingredient.
Knowledge is essential to living freely and fully; understanding gives knowledge purpose and strength; wisdom is combining the two and applying them appropriately in words and actions.
We took outside the barrel and on top we put a paella (that's how the pan in which you make the dish is actually called) over the fire. Chopped some white onion and ginger and fried it a little over some cooking oil; then chopped in finger-sized strips chicken, pork, cabbage, tomatoes, carrots, zuchinnis and assorted Oriental vegetables. Meat went 1st, then "dry" veggies and finally "wet" ones; poured some oyster sauce, soy sauce and a spoon of brown sugar.....delicious! A little lime juice or teriyaki sauce for a tad of sour after taste and we end up with a great, quick and fun to do outdoor meal (even the twins helped) during our forced stay-at-home quarantine.
Point of order. The title "What's fer dinner' can be confusing. In the South, dinner is the noon meal, and supper is the evening meal. Which one we'uns talking about???
“I refuse to answer that question on the grounds that I don't know the answer” ― Douglas Adams
The way I was raised, "dinner" is the big meal of the day whether it is lunch or supper. Monday - Saturday dinner was the evening meal. Sunday dinner was at lunchtime.
Much jealously here. I grabbed 2 racks at WalMart Sunday morning, but at check-out they only let me buy 1. Craziness....they had an overflowing freezer of racks of ribs, but not a pound of burger in sight.
Mike
"Walking away seems to be a lost art form." N454casull
These were consumed Sunday, as an appetizer, my wife found the big one while weeding her flower bed. The little one was on the outside of the bed. (I hope the picture loads, 2 morels!)
It's pan fried seasoned chicken breast (I actually prefer thighs) smothered in Mole Poblano sauce, a mixture of dried ground Mole peppers, chocolate, salt, sugar and sesame seed oil and it rocks!!!!! But apparently Gila doesn't think so
Served with yellow rice, re-fried pintos and a side of guacamole it is a FINE meal brother.
It's pan fried seasoned chicken breast (I actually prefer thighs) smothered in Mole Poblano sauce, a mixture of dried ground Mole peppers, chocolate, salt, sugar and sesame seed oil and it rocks!!!!! But apparently Gila doesn't think so
Served with yellow rice, re-fried pintos and a side of guacamole it is a FINE meal brother.
You're right, I don't like mole. There's a restaurant in a town north of me that serves mole at least twenty different ways...
Replies
Fried's the only way I can eat them. I love it fried. But once at work this guy brought out some he barbequed and the more I chewed the bigger it got. Being crisp makes a big difference.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Try that with a Cottonmouth.
A Louisiana Dude
N454casull
I've drunk a few shots of Tullamore Dews on the rocks. I prefer Jamisons but I prefer Tullamore's price.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
I love roast beef with potatoes and Carrots. I also like to put a chuck or other beef roast on my BBQ Pit and smoke it with Live Oak or Mesquite. Lately I've gotten lazy and put the roast in the pressure cooker for about 45 minutes at about `10-12 PSI then put it on the pit for about an hour to smoke it. It damn near falls apart.
Son that's somebody with nothing to do with his time but keep me in trouble with mom.
Walleye and homemade coleslaw
N454casull
Chopped some white onion and ginger and fried it a little over some cooking oil; then chopped in finger-sized strips chicken, pork, cabbage, tomatoes, carrots, zuchinnis and assorted Oriental vegetables. Meat went 1st, then "dry" veggies and finally "wet" ones; poured some oyster sauce, soy sauce and a spoon of brown sugar.....delicious!
A little lime juice or teriyaki sauce for a tad of sour after taste and we end up with a great, quick and fun to do outdoor meal (even the twins helped) during our forced stay-at-home quarantine.
― Douglas Adams
Irish Whiskys have been my go-to as well, for quite a while. And while my tastes seem vary throughout the seasons this style never disappoints.
Mike
N454casull
Served with yellow rice, re-fried pintos and a side of guacamole it is a FINE meal brother.
I have 6 quarts of bean and lentil soup, and a big dish of red beans and rice in the fridge. Both flavored with chorizo sausage.
My work lunches are unsalted walnuts, baby carrots, sweet peppers, cherry tomatoes, apples, and raisins.