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Post by jeffd on May 15, 2018 22:58:01 GMT -5
Peach Cheerios with coconut milk. That sounds like the name of an aromatic. |
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Post by Deleted on May 16, 2018 21:02:32 GMT -5
Peach Cheerios with coconut milk. That sounds like the name of an aromatic. It does. Maybe I will mix a peach cavendish with a little coconut flavored tobacco. |
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Post by zambini on May 17, 2018 15:45:10 GMT -5
Hog's head cheese sandwich and a guayaba for lunch. Head Cheese, good! Next time your down in Mexico try the Peñaranda brand, it's better than the Campestrana brand. |
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Post by toshtego on May 17, 2018 16:55:11 GMT -5
Next time your down in Mexico try the Peñaranda brand, it's better than the Campestrana brand. Good to know. I have family in Nayarit. Might just get down there one of these days. |
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Post by toshtego on May 17, 2018 16:56:53 GMT -5
Owing to conditions of special advantage, namely I was in a bakery, I et a chocolate eclair. Been too long! Good!
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Post by Legend Lover on May 17, 2018 17:01:05 GMT -5
One of my favorites
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Post by GRUMPY on May 20, 2018 11:57:34 GMT -5
 I sliced up some smoked sausage and half a pound of breakfast sausage . I frist fried the breakfast patties, once cooked I broke them into smaller pieces. Next I browned the smoked sausage. I combined both types of sausage in the skillet, and broke 4 large eggs over it. I scrambled the mixture. Once the eggs were cooked I covered the whole skillet full with shredded cheddar cheese and let it melt before serving. 
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Post by Legend Lover on May 20, 2018 15:15:50 GMT -5
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Post by toshtego on May 20, 2018 17:20:32 GMT -5
Grumpy, you the man!
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Post by Scott W on May 22, 2018 20:07:59 GMT -5
Today I took a colleague and a broker partner to lunch and they had a venison burger with havarti dill cheese on a brioche bun with fries. I’m not a burger guy but I love venison so I went ahead and ordered it . OH MY GOODNESS what a delight!!!! I didn’t eat many fries as the burger was so fulfilling, best burger I’ve ever eaten
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Post by Legend Lover on May 23, 2018 2:38:58 GMT -5
Today I took a colleague and a broker partner to lunch and they had a venison burger with havarti dill cheese on a brioche bun with fries. I’m not a burger guy but I love venison so I went ahead and ordered it . OH MY GOODNESS what a delight!!!! I didn’t eat many fries as the burger was so fulfilling, best burger I’ve ever eaten We have a continental Christmas market in Belfast that has a stall that serves venison burgers. I've never tried one, but I do like a good burger. So after your recommendation I might just give it a go this Christmas. |
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Post by Scott W on May 23, 2018 7:07:41 GMT -5
Today I took a colleague and a broker partner to lunch and they had a venison burger with havarti dill cheese on a brioche bun with fries. I’m not a burger guy but I love venison so I went ahead and ordered it . OH MY GOODNESS what a delight!!!! I didn’t eat many fries as the burger was so fulfilling, best burger I’ve ever eaten We have a continental Christmas market in Belfast that has a stall that serves venison burgers. I've never tried one, but I do like a good burger. So after your recommendation I might just give it a go this Christmas. Buy several , you will thank me! |
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Post by Legend Lover on May 23, 2018 7:30:55 GMT -5
I'm thanking you for just putting the idea in my head.
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Post by jeffd on May 23, 2018 9:48:52 GMT -5
When I go camping we make a burgoo. Its a stew with a minimum of five different kinds of meats. I guess traditionally it was whatever was caught on the trail that day, rabbit, deer, fowl, etc. We make our burgoo with beef, chicken, pork, turkey, and venison. Often we have a sixth meat, a wild card depending on what folks can get. Lamb, duck, sometimes rabbit. Then the typical stew veggies, carrots, potatoes, onion, celery, and all the stew spices salt pepper I don't know, a bay leaf.
I don't know the procedure, but its pretty straight forward stew making. The flavor is always different depending on the proportions. I think of the venison as the latakia of the blend.
Often we combine it with skillet corn bread.
Sitting back afterwards in a protein induced haze, watching the campfire, the best pipe smoking of the day. it is at such gatherings I learned how to light my pipe from a twig lit in the campfire.
Perhaps a little paranoia that Lee Van Cleef or Eli Wallach is sneaking up on our camp.
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Post by toshtego on May 24, 2018 14:26:25 GMT -5
When I go camping we make a burgoo. Its a stew with a minimum of five different kinds of meats. I guess traditionally it was whatever was caught on the trail that day, rabbit, deer, fowl, etc. We make our burgoo with beef, chicken, pork, turkey, and venison. Often we have a sixth meat, a wild card depending on what folks can get. Lamb, duck, sometimes rabbit. Then the typical stew veggies, carrots, potatoes, onion, celery, and all the stew spices salt pepper I don't know, a bay leaf. I don't know the procedure, but its pretty straight forward stew making. The flavor is always different depending on the proportions. I think of the venison as the latakia of the blend. Often we combine it with skillet corn bread. Sitting back afterwards in a protein induced haze, watching the campfire, the best pipe smoking of the day. it is at such gatherings I learned how to light my pipe from a twig lit in the campfire. Perhaps a little paranoia that Lee Van Cleef or Eli Wallach is sneaking up on our camp. You have to watch out for that Tuco. He will steal the pot and leave you with nothing. |
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Post by haebar on May 24, 2018 14:27:34 GMT -5
Eggs and bacon!
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Post by jeffd on May 24, 2018 15:09:30 GMT -5
Alright already. A sonic cheese burger and large tater-tots.
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Post by Legend Lover on May 24, 2018 15:43:15 GMT -5
I had a Mexican chilli beef stir fry with roasted veg and potatoes. Was good stuff.
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Post by Deleted on May 25, 2018 19:49:05 GMT -5
Fine Filet, cooked medium rare, mashed potatoes, sweet corn on the cob, side salad, all prepared by my son and daughter in law.
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Post by Darin on May 25, 2018 23:02:07 GMT -5
Thinly sliced roast beef cooked medium rare with sautéed mushrooms and onions, melted provolone and horseradish mustard on a toasted bun.
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Post by Deleted on May 26, 2018 16:58:43 GMT -5
White Castle burgers.
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Post by Darin on May 26, 2018 17:38:36 GMT -5
Ceviche Tostadas ... Sopapillas with honey for dessert. Oh man, that's good!! |
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Post by Deleted on May 26, 2018 17:52:54 GMT -5
Ceviche Tostadas ... Sopapillas with honey for dessert. Oh man, that's good!! I know what a Tostada is . . .you Arizonan's speak in strange tongues.  |
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Post by Darin on May 26, 2018 18:13:14 GMT -5
LOL |
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Post by trailboss on May 26, 2018 18:34:15 GMT -5
A twist on Sopapillas... my mom would roll out flour tortillas, cut them in quarters, and fry in oil, and they puff up. Snip a corner off, and full with meat and beans... very delicious... I have had pretty good success, but getting them to puff up isn’t as consistent.  |
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Post by Darin on May 26, 2018 18:39:42 GMT -5
Mmmmm ... like an Empanada! YUM!! |
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Post by Deleted on May 27, 2018 12:50:34 GMT -5
Ham sandwich for lunch, Mexican tonite.
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Post by toshtego on May 28, 2018 19:50:21 GMT -5
Pork Chops, from a local hog, and sauerkraut with sliced apples in the slow cooker. Squash on the side.
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Post by zambini on May 29, 2018 0:18:53 GMT -5
Chicken gizzards with hot sauce and lemon juice for dinner. I had to work 12 hour days and it never gets any funner.
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Post by jeffd on May 29, 2018 0:24:38 GMT -5
Shaved steak with Dinosaur BBQ spices, on a hard roll with american cheese.
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I sliced up some smoked sausage and half a pound of breakfast sausage . I frist fried the breakfast patties, once cooked I broke them into smaller pieces. Next I browned the smoked sausage. I combined both types of sausage in the skillet, and broke 4 large eggs over it. I scrambled the mixture. Once the eggs were cooked I covered the whole skillet full with shredded cheddar cheese and let it melt before serving. 
