At 12 o’clock stuffing, broccoli, oven roasted chicken leg, leftover dinner roll.
What did I cook this weekend.....
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At 12 o’clock stuffing, broccoli, oven roasted chicken leg, leftover dinner roll.
Merry, those are some stellar plates of food - made my mouth water right away!
My wife and I went out today for a late lunch / early dinner at a local German-style biergarten. I had Paprikaschnitzel, served with spatzle and a side of spinach with garlic and onions.
Fresh ham bone steamed over homemade sauerkraut, leftover pierogi, green beans, and homemade sourdough rye.
Merry, your breads are always so beautiful! I wish I could eat them. They make my mouth water every time you post a picture!
Awe, thanks. I discovered a little maltster in Massachusetts that also produces stone milled flour from northeastern farmers. The rye flour that went into this loaf was rye grown in NY, my home state. Make good food with loving intentions, and support local is a triple win.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
I love that hybrid smoker, looks hella versatile!
Cheers!
Cheers!
It's not as good as the one I had in New Mexico, I gave it to my son. But it was built for me by our company welder out of heavy oil well casing, 20 inch diameter and 1/4 inch thick. It weighs about 400 pounds but it was a sweet smoker grill. 1000 square inches of grill space, 9 hooks in the smoker for racks of ribs, and 3 shelves for turkeys, ham, etc. This one is built in Germany and does the job, but it doesn't seal well enough for multi hour smoking.
We made beef barley soup, butternut squash, salad and biscuits.
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I had family over. Did a brisket. Precooked because I was feeling lazy...and it was 70% fat. The end cuts looked good, but once I opened it up, it was just fat and I was furious.
I think I'm going to render it and use it some fashion. I'm not letting it go to waste.
I think I'm going to render it and use it some fashion. I'm not letting it go to waste.
Lobster and cheddar quesadilla with sour cream /garlic aioli sauce. Rice and beans. Lobster was leftover from a rubbery over cooked Connecticut style lobster roll, which I souse vide at 45c for about 4 hours. It worked out, the lobster was tender but not mush.
Agreed, never let brisket go to waste. I once over cooked one and the bark was like actual bark. I cut it into small pieces and made a batch of chili, added to pinto beans made a beef barley soup. They all turned out great because of my over cooked brisket.
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I'm sure that was great chili.
^inscrutable^
Well played.
Well played.
Shrimp and smoked sausage stuffed mirliton. Really like this south Louisiana dish, especially with a few dashes of hot sauce.
Oooo I bet those are good! Can you share a recipe? We know mirlitons as chayote around these here parts! 
Quick meal. Grilled portobello mushroom on a toasted bun.
When the mushrooms were nearly done, (yeah I had two but only took a picture of the second one), I brushed on some Asian-inspired marinade that I mixed up, and topped it with some shredded pepper jack cheese. Probably won’t find this in any restaurant.
When the mushrooms were nearly done, (yeah I had two but only took a picture of the second one), I brushed on some Asian-inspired marinade that I mixed up, and topped it with some shredded pepper jack cheese. Probably won’t find this in any restaurant.
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Oh! Beg to differ. I like those healthy options and you see portobello mush burgers around here. It's quite common to see the $26 cauliflower heart steak dinner. It is weird to see tho along with a porterhouse or when the significant other orders a high end cut of cauliflower. It's just meQuick meal. Grilled portobello mushroom on a toasted bun.
When the mushrooms were nearly done, (yeah I had two but only took a picture of the second one), I brushed on some Asian-inspired marinade that I mixed up, and topped it with some shredded pepper jack cheese. Probably won’t find this in any restaurant.
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Oh, I’ve seen plenty of portobello “burgers,” but I’ve not seen one marinaded with Asian flavors AND pepper jack cheese. Perhaps they’re being prepared this way in the wild somewhere, but I’ve never come across any prepared this way.Oh! Beg to differ. I like those healthy options and you see portobello mush burgers around here. It's quite common to see the $26 cauliflower heart steak dinner. It is weird to see tho along with a porterhouse or when the significant other orders a high end cut of cauliflower. It's just me
I had some leftover tater tot and egg dish hubby had ordered and little leftover rice and beans, so put a little duck fat in a hot pan put the potatoes down, added more egg for brunch. No toast needed.
I made aglio e olio for lunch. Like me, it's cheap, simple, and kinda stinky.
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A neighbor had some canned peaches and didn't know what to do with them, so I said bring them my way.
I'm sure this is an insult to my southern brothers and sisters who truey enjoy their cuisine, but this is a "peach cobbler" but it's not. It has four ingredients. Two cans peaches in light syrup, yellow cake mix, melted butter, and cinimon, all put in a dish in that order. So it's a dump cake.
It was great and it took very little effort. It's going into my rotation till I run out of canned peaches...which should be a while.
I'm sure this is an insult to my southern brothers and sisters who truey enjoy their cuisine, but this is a "peach cobbler" but it's not. It has four ingredients. Two cans peaches in light syrup, yellow cake mix, melted butter, and cinimon, all put in a dish in that order. So it's a dump cake.
It was great and it took very little effort. It's going into my rotation till I run out of canned peaches...which should be a while.
There is nothing like fresh southern peaches.
Dump cake, traditions notwithstanding, is delicious stuff. Is true peach cobbler with fresh Georgia peaches infinitely better? Who's to say - one man's trash is another man's treasure after all! 
No pic, but I 'invented' a simple dish about 20 years ago that I made again last night.
Bring about 2 quarts of water to a boil (I've never really measured but I think that pot holds a gallon).
Add in the seasoning packets from 3 ramen (or sub equivalent amount of Old Bay seasoning)
Add 3 sliced yellow squash and bring back to a boil
Add 1lb of raw shrimp and 3 ramen (break blocks in half so you aren't slurping a mile of ramen)
Play whack-a-mole with the back of a spoon, trying to keep everything under water.
Test a noodle at 3 minutes, then count to 60 in your head because it always takes 4 minutes.
Serve in bowls.
Bring about 2 quarts of water to a boil (I've never really measured but I think that pot holds a gallon).
Add in the seasoning packets from 3 ramen (or sub equivalent amount of Old Bay seasoning)
Add 3 sliced yellow squash and bring back to a boil
Add 1lb of raw shrimp and 3 ramen (break blocks in half so you aren't slurping a mile of ramen)
Play whack-a-mole with the back of a spoon, trying to keep everything under water.
Test a noodle at 3 minutes, then count to 60 in your head because it always takes 4 minutes.
Serve in bowls.
Catch ready to become filets and the bait.
I thought we might want more than the one fluke would provide so I picked up fresh PEI mussels and some shrimp.
Pan fried freshly caught fluke with shrimp stuffing and fresh broccoli. Roll me outa here.
Love me some brisket...
As a born and raised Southerner I'll say a cobbler with canned peaches (especially home canned like when I was a kid) is way better than no cobbler! Add a scoop of vanilla ice cream and you've got it made!
So was your cobbler one or two crusts?? DH remembers his grandmother making cobbler with crust in the middle AND on top. I've never seen it made that way - he says it was a Southern thing....
Definitely a Southern thing, not really a "crust". Cobblers we had used a relatively thin sweet batter that was poured into the baking dish. Sliced peaches were dumped on top of the batter and so you got a mix of sweet doughy texture and peaches in the middle and some crunchy crust on top. Delicious! This is pretty close.
https://www.food.com/recipe/easy-peach-cobbler-from-southern-living-381810
https://www.food.com/recipe/easy-peach-cobbler-from-southern-living-381810
I'm stopping by your house for dessert.
Come on over! Peach season is starting in AL!
Old Bay braised turkey necks and cabbage. Was gonna use potatoes but didn't have any so went with the cabbage even though I'd never done it before. Probably the tastiest cabbage I've ever made. Necks were tender and delicious.
Can't go wring with cabbage!
I made a fridge clear out version of Beef Chow Fun for lunch today. It was looking rather nice, so I ran off to grab the phone for a picture and allowed my cornstarch slurry to over-set and it clumped a bit. As the old Benedictine monk that tried, in vain, to teach me Koranic Arabic was fond of saying, "Pride goeth before the fall..."
Ultimately, it was better on the tongue than the eye.
Ultimately, it was better on the tongue than the eye.
Looks darn tasty to me!
That's a full lunch, very impressive! When do you crack open the beer?
Whilst I’m making it then wine with the meal.
