Any Cooks Onboard?

[PatrickStapler]

You use smoked brisket for chili? How do you keep from just eating the brisket before making the chili?

Are those some kind of greens in the pot toward the bottom of the photo?


I'm about to have the same thing for a (post-)midninght snack, but on Triscuits. Great minds think alike!

Yes Sir. Some brisket doesn’t make it to the pot. Greens…yes, jalapeños and Serranos.

 

[dragoon]

Just had a delicious snack that wasn't that bad...............Salami on Ritz crackers with Provolone and the last of the native tomatoes on the side....great combination.....This is breakfast??????????????..............Why not...........................................

I do pita bread crackers, baby Swiss and thick cut pepperoni for snackin’

 

[GB899]

time for dessert... red hot cinnamon apple pie. local Mustang Club did an Apple Orchard cruise this past weekend...

 

[302BOB]

I hate tomatoes and corn are gone, but apples and apple cider can fill the void............a little...........................don't forget apple cider donuts..............pumpkins also, with all the things they can be made into...not to mention jack-o-latterns in a few weeks...................

 

[dragoon]

Well it‘s time for some really THICK pork chops, asked the butcher for some minimum bone ones but still enough for that flavor. I know, I post a lot of pig chops but it’s the other white meat, right. Oh, the son came by to help devour and the last pic is what us vultures left !! Nothing !!

 

[PatrickStapler]

Like that char…I love true wood charcoal. Wish Holly did…

 

[dragoon]

Like that char…I love true wood charcoal. Wish Holly did…

Just let Holly know that Henry Ford and his cousin-in-law, Edward G Kingsford came up with the idea back in the early 1920’s. That’s all we use here is the Kingsford brand and it hasn’t let us down once.

Ford Charcoal Briquets - The Henry Ford

Ford Motor Company manufactured charcoal from wood scraps produced by its lumber operations in Michigan’s Upper Peninsula. The scraps were burned, mixed with starch and compressed into compact briquettes. Ford sold the charcoal to the public through its network of auto dealerships, as well as...

www.thehenryford.org

 

[KazarS197]

Just let Holly know that Henry Ford and his cousin-in-law, Edward G Kingsford came up with the idea back in the early 1920’s. That’s all we use here is the Kingsford brand and it hasn’t let us down once.

Ford Charcoal Briquets - The Henry Ford

Ford Motor Company manufactured charcoal from wood scraps produced by its lumber operations in Michigan’s Upper Peninsula. The scraps were burned, mixed with starch and compressed into compact briquettes. Ford sold the charcoal to the public through its network of auto dealerships, as well as...

www.thehenryford.org

That's too cool! Neat history.

 

[302BOB]

Mark, Those chops look Great cooked on the grill !!!!!!!!!!!!!.....Just by coincidence I had pork chops baked in the oven this week.......I sure wish I was at your house instead of mine.........................

 

[GB899]

it's midnight crock pot time... pork loin, tomatoes, onions, RC Cola.. spices & sauces... will report back tomorrow if it is any good.. house smells pretty good at bedtime tonight..

 

[302BOB]

Just had a Reeses on my way to bed...I'm sure your dreams will be better than mine.............................

 

[Mad Hatter]

Late night snack! Teriyaki chicken on rice with Hotspring eggs.

 

[302BOB]

All that's missing is some Texas Toast...........MMMMMMMMMMMMMMM...............................

 

[Mad Hatter]

Had too look that up! Butter on both sides has me sold..

 

[GB899]

Crock pot update... added an apple, some honey and a dash of vinegar... was delicious.. roasted a squash too... yummy...
leftover piece of pie for dessert... with cinnamon ice cream of course...

 

[302BOB]

WOW....The stuff on this thread would make for a fantastic recipe book!!!!!!!!!!!!.....I get hungry every time I visit here!!!!!!!!!!!..........forget about the pizza port.................not really.............

 

[302BOB]

Just so you know............I put a little grape jelly on half of my Texas Toast......................MH...sorry for the whatever................

 

[dragoon]

Yesterday was Mark’s Marinara over rigatoni for dinner. I kinda cheat a little because I use “extra thick & zesty“ Roma tomato sauce, that way I don’t need to use tomato paste. I use Penzeys spices as they’re local and really really good plus they are robust and better than supermarket brands. I’ve adjusted the recipe over the years but now have it on paper so I get consistent batches, as I use the family for taste judging as to it being the same all the time, every time. I volunteered back when our school had a spaghetti dinner for a fund raiser to make the sauce and most people said “you should take this to the farmers markets and it would be gone before half an hour”.
I like my pasta “Al dente“ and cut the time by a minute as to not get it to the “firm” stage while draining and buttering. If the pasta gets to the “tender” stage, way way too soft and mushy. I fry up some ground sirloin to top off my bowl, don’t want to mix it in the marinara, sacrilegious.
My individual batches - three 15 oz. cans - that I prepare are good enough for two dinner servings so I freeze what’s leftover from the first dinner for later. I can add a small can of paste to that half and use it for homemade pizza & that works well. I’ve also used the full batch for lasagna or stuffed peppers or stuffed manicotti. Even works for chicken Parmesan and a host of other dishes.

 

[302BOB]

I'm a glutton for Italian food......One Christmas many yrs ago I made a tray of Lasagna AND a tray of Eggplant Parm for Christmas dinner for 10 and this was after coming home from work, mind you.The dining room table had all 3 leafs in it that day. I'd probably be taken away on a stretcher if I tried that stunt now.............Both of those dishes require a lot of work and prep!!!!!!!!!

 

[302BOB]

How could I forget about Pizza?!?!?!.....................don't get me started on Pizza!!!!!!!.............That's a passion I will NEVER give up........................Modern, Here I come..................