Author Topic: What Are You Eating Right Now??? (Read 12055 times)

Don K · « **Reply #120 on:** November 24, 2012, 11:41:22 AM »

My wife had to work on Thanksgiving Day so we are having our Thanksgiving dinner today instead.

Ev · « **Reply #121 on:** November 24, 2012, 11:27:07 PM »

This.....right now.

ThatsAmore · « **Reply #122 on:** November 24, 2012, 11:41:40 PM »

Quote from: Ev on November 24, 2012, 11:27:07 PM

This.....right now.

Ermmmm .... your Turkey (turkey 008.jpg) looks like a pizza

j/k of course. It looks awesome

Don K · « **Reply #123 on:** November 25, 2012, 12:15:34 AM »

Maybe it's turkey sausage.

jeff v · « **Reply #124 on:** November 25, 2012, 01:13:22 PM »

Football snacks-3 types of sliders. Ground chuck w onions and cheese, salami slab, and ground pork. I seasoned the pork w fish sauce and garlic then topped w sriracha slaw and chow mein noodles. Salads next week-I promise.

TXCraig1 · « **Reply #125 on:** November 25, 2012, 02:10:01 PM »

Until I read the description, I was going to say that is the most perfectly round burger ever.

Jackitup · « **Reply #126 on:** November 27, 2012, 08:27:59 PM »

Beef stew with some extra mixed veggies and a gob of grits on top. Some biscuits and some horseradish and hot sauce to dab in as you go. One of those perfect "just what I wanted" meals. Bad thing was it was the last bag I had froze in the freezer, time for a 'stew day' and get the big kettle out

jon

Chicago Bob · « **Reply #127 on:** November 27, 2012, 08:32:19 PM »

Looks like a nice,filling,stick to your ribs bowl-o-goodness....is that a "Grands!" biscuit I spy?

Jackitup · « **Reply #128 on:** November 27, 2012, 08:49:44 PM »

Very astute young man! I was going to make my own (better) but we went to the store for some grits and Warden Rosie wanted these as we walked by them. And yes, that time of year for stews and soups and the like. Great all year round in my book, just extra good when it starts getting cold out!

jon

Jackitup · « **Reply #129 on:** November 30, 2012, 09:57:37 AM »

Some good old cheesy grits and some Sacramento tomato juice. Nothing much better in tomato juice out there unless it's homemade....at least that I have had!

Jet_deck · « **Reply #130 on:** November 30, 2012, 10:34:55 AM »

Quote from: Jackitup on November 30, 2012, 09:57:37 AM

....Sacramento tomato juice....

Do you like Clamato? 1/2 Clamato and 1/2 beer make a great weekend morning wake me up drink.

Jackitup · « **Reply #131 on:** November 30, 2012, 11:52:33 AM »

ABSOLUTELY!! Been a favorite for years

jon

jeff v · « **Reply #132 on:** November 30, 2012, 04:20:32 PM »

Best store bought pretzels ever. Very light and crunchy, if they were pizza we would say they have a very open crumb.

I look for bags that are baked a little darker and/or are saltier.

Chicago Bob · « **Reply #133 on:** November 30, 2012, 04:26:31 PM »

Quote from: jeff v on November 30, 2012, 04:20:32 PM

Best store bought pretzels ever. Very light and crunchy, if they were pizza we would say they have a very open crumb. I look for bags that are baked a little darker and/or are saltier.

Well...'ol Tom has had plenty of time to figure it out.

Nothin' like a good open airy crumb on a pretzel....along with some beer of course!

Jackitup · « **Reply #134 on:** December 01, 2012, 07:54:56 PM »

Grilled Cheese++ That is with sliced grilled beef flap, capicola, pepper-jack cheese, thin sliced onions, pickled jalapenos and some gorgonzola......a little garlic on the bread too.....leftover sandwich nite

Jackitup · « **Reply #135 on:** December 01, 2012, 08:24:03 PM »

YUM, with some horsey sauce, mayo, horseradish, Dijon and hot sauce for dippin'

Woodfiredovenpizzero · « **Reply #136 on:** December 01, 2012, 08:36:32 PM »

Margarita (dressed up) with Chorizo sausage, fresh garlic, kalamata olives, and fresh mozzarella. Everything on top of an eleven day old refrigerated dough. Sorry no pictures, too hungry...

Chicago Bob · « **Reply #137 on:** December 02, 2012, 10:02:34 PM »

Cooked up a 'lil 3 lb. chunk o rib roast this evening. Seared in a cast iron skillet then oven at 200 for what seemed a looong time, pulled at 128 degrees. Bout to plate 'er up with a baker an some corn...this better be good man...

Chicago Bob · « **Reply #138 on:** December 03, 2012, 03:52:54 PM »

Here are the pics from last nights "bachelor" cut o prime rib. I think it was more like about 2 an a half lbs. and maybe 3 in. thick. I slow roasted this off primarily because I was seeing a lot of web negativity on trying to cook such a small piece of "prime rib". It turned out just fine in my book....now I have the other half left to cook.

This technique can be done... the last 2 pics are the ends that I sliced first and then ate the big inside slab. Had a cold end slice sammich for lunch today and it was good(love that horseradish sauce).

Jackitup · « **Reply #139 on:** December 03, 2012, 03:55:55 PM »

VERY nice doneness. Rare right to the edge without being TOO rare in the middle! Not that there's a TOO rare in my book