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Post by Gandalf on Feb 7, 2021 19:11:21 GMT -5
It did seem to cook a little bit more after I took it off the grill. Looks damn good though. I sure wouldn’t send it back to the chef. It melted in my mouth. |
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Post by Scott W on Feb 7, 2021 19:28:13 GMT -5
With my cousins for Super Bowl, we didn’t get snowed in. Sausage and peppers, smoked chicken and rice, hummus and chips and desserts. Plenty of beer too, only 5 of us and 4 kids
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Post by taiguy66 on Feb 7, 2021 19:44:20 GMT -5
Wife made some of her famous home made chili just in time for the big game.
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Post by toshtego on Feb 7, 2021 19:50:49 GMT -5
Devoured the entire Lamb Sirloin (not that big). Then went on to a top slice from the Leg. Gojira Lives! No one is safe!  betta colors |
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Post by toshtego on Feb 7, 2021 19:52:01 GMT -5
Took it out of the oven at 128 degrees and rested an hour.
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Post by Scott W on Feb 7, 2021 23:12:12 GMT -5
Took it out of the oven at 128 degrees and rested an hour. That looks perfect man |
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Post by Ronv69 on Feb 7, 2021 23:49:52 GMT -5
Gravy steak over farro.
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Post by taiguy66 on Feb 8, 2021 9:25:48 GMT -5
Finished making another “everything except the kitchen sink” omelette. I find it very comforting on a cold morning (which is most day’s lately).
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Post by just ol ed on Feb 8, 2021 9:26:11 GMT -5
next to be Schwan #481 toaster pancakes (3), one cycle. Add usuals & nuke to plateful of mess. Add k-cup cocoa & all to smoking room, eat & continue with the papers. Other items covered in WAYS thread.
Ed Duncan, Batavia, NY
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Post by mrlunting on Feb 8, 2021 9:46:52 GMT -5
Cooking one single slice of bacon for Sherman. He'll have the meaty part I'll have the rest
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Post by toshtego on Feb 8, 2021 10:36:10 GMT -5
Took it out of the oven at 128 degrees and rested an hour. That looks perfect man Thank you! It is a real treat. It has been many years since I have even seen a lamb leg like this one. |
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Post by toshtego on Feb 8, 2021 11:42:30 GMT -5
Breakfast was an open face cold roast lamb sandwich with roast garlic, rosemary and mint jelly.
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Post by pepesdad1 on Feb 8, 2021 12:43:56 GMT -5
Breakfast was an open face cold roast lamb sandwich with roast garlic, rosemary and mint jelly. That is some serious eating, brother! |
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Post by lizardonarock on Feb 8, 2021 13:41:31 GMT -5
Later for dinner is a deboned bacon wrapped chicken stuffed with cream cheese and jalapenos. More delights from Heberts meats pronounced A-berts its a Cajun thing.
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Post by toshtego on Feb 8, 2021 13:44:22 GMT -5
There you go Ron! I’m not the only one. She knows that if she serves me turkey meatloaf it's off to marriage counseling. Oh, yeech! |
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Post by just ol ed on Feb 8, 2021 16:13:21 GMT -5
after snoozie up next, will be Schwan #404 chicken pieces bake, #755 bulk corn nuke. To TV with both for 6pm local/national CBS newsfeed. store brand tea & p.butter cookies later, company of Jeopardy. Again, enjoying mostly routines..."expand horizens" long done with.
Ed Duncan, Batavia, NY
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Post by toshtego on Feb 8, 2021 17:09:55 GMT -5
One and a half bowls of my cabbage potato carrot soup. Three mini corn tortillas with white cheddar and green chile made into quesadillas.
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Post by pepesdad1 on Feb 8, 2021 17:41:30 GMT -5
Roast beef on rye with horseradish dressing and provolone cheese on top...heated til the cheese is melted. Small dog looking at me with desire in her eyes...hell yeah, she gets a slice! No horseradish for her...gives her gas.
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Post by toshtego on Feb 8, 2021 20:39:58 GMT -5
Roast Lamb!! Mint jelly.
Steamed cabbage and baked acorn squash.
I have now dropped below the garlic layer. Historically, this is where I cube and make Lamb Curry. That might held in abeyance. Perhaps a Shepherd's Pie will be next.
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Post by trailboss on Feb 8, 2021 20:50:06 GMT -5
Chicken thigh meat that has been marinated for 24 hours in a Greek sauce, and treated with Mansmith's dry rub and grilled.  |
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Post by Ronv69 on Feb 8, 2021 21:26:24 GMT -5
A little Gatorade and a couple of pills.
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Post by Gandalf on Feb 8, 2021 21:48:11 GMT -5
Stopped by the bar/restaurant near the shooting range for my usual beer and deep fried chicken livers - with what they call "gizzard sauce".
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Post by Ronv69 on Feb 8, 2021 21:55:28 GMT -5
Stopped by the bar/restaurant near the shooting range for my usual beer and deep fried chicken livers - with what they call "gizzard sauce". The wife likes eating innards. I used to like chicken livers, but I haven't had any in 50 years. The wife eats a basket of gizzards at least once a month. I never felt the desire. |
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Post by Gandalf on Feb 8, 2021 22:03:09 GMT -5
Stopped by the bar/restaurant near the shooting range for my usual beer and deep fried chicken livers - with what they call "gizzard sauce". The wife likes eating innards. I used to like chicken livers, but I haven't had any in 50 years. The wife eats a basket of gizzards at least once a month. I never felt the desire. I grew up on things like beef liver and onions, and chicken gizzards. Didn't really like them that much then. I passed on head cheese and a few of the more strange things my parents and grandparents ate - from "down on the farm". But now I really like chicken livers. Makes want to try liver and onions again. But the wife says hell no. |
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Post by Ronv69 on Feb 8, 2021 22:21:14 GMT -5
The wife likes eating innards. I used to like chicken livers, but I haven't had any in 50 years. The wife eats a basket of gizzards at least once a month. I never felt the desire. I grew up on things like beef liver and onions, and chicken gizzards. Didn't really like them that much then. I passed on head cheese and a few of the more strange things my parents and grandparents ate - from "down on the farm". But now I really like chicken livers. Makes want to try liver and onions again. But the wife says hell no. We love calves liver and onions. |
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Post by lizardonarock on Feb 8, 2021 22:24:34 GMT -5
You soak that liver in milk over night first. Only a few places left that make liver and onions if i see it on a menu it is what i am ordering.
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Post by Ronv69 on Feb 8, 2021 22:29:14 GMT -5
You soak that liver in milk over night first. Only a few places left that make liver and onions if i see it on a menu it is what i am ordering. Lubys was always dependable for good liver, but they are out of business. Sylvia Mae's Soul food in Jacksonville Texas has good liver too. We haven't found a place up here that has it yet. If they ever open everything up maybe some of the restaurants will come back. |
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Post by urbino on Feb 8, 2021 22:44:13 GMT -5
You soak that liver in milk over night first. Only a few places left that make liver and onions if i see it on a menu it is what i am ordering. Lubys was always dependable for good liver, but they are out of business. Sylvia Mae's Soul food in Jacksonville Texas has good liver too. We haven't found a place up here that has it yet. If they ever open everything up maybe some of the restaurants will come back. Can't believe you're on here talking about food -- liver and onions, no less -- in your current condition. |
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Post by Ronv69 on Feb 8, 2021 22:49:07 GMT -5
Lubys was always dependable for good liver, but they are out of business. Sylvia Mae's Soul food in Jacksonville Texas has good liver too. We haven't found a place up here that has it yet. If they ever open everything up maybe some of the restaurants will come back. Can't believe you're on here talking about food -- liver and onions, no less -- in your current condition. Some day I'll eat again! |
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Post by taiguy66 on Feb 9, 2021 8:34:08 GMT -5
Can't believe you're on here talking about food -- liver and onions, no less -- in your current condition. Some day I'll eat again! That just confirms you’re on the mend Ron! Glad you’re feeling better. |
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