Foodies BS Thread.

This is the one I like from Big Bob Gibson. It is pretty similar.
http://www.foodnetwork.com/recipes/paula-deen/big-bobs-gibsons-white-sauce-recipe.html

 

nice find

 

I'm excited. I've been looking at the stainless sets for a while, just never pulled the trigger. I didn't necessarily want the cheap sets, and I didn't like the price of the all clad sets.

 

Cheap sets won't last. I've got some pots I want to replace with SS. The more I hear about the coatings on the non-stick pans, the more I want to get away from them.

 

Pans and knives are on the list I have with tires and beer. Things I pay extra to get really good quality.

They last a long time and work well under most conditions. The price on the all clad is silly high as reg priced single pieces. But poke around to find a set on sale is worth every penny.

 

I now have a full set of calphalon knives and pans. I should be set for quite a while.

 

They are heavy. That is the only thing jodi doesn't like.

 

Maybe the best burger I've ever cooked, assembled and enjoyed this evening:

85% venison (harvested by yours truly), 15% bacon
with S&P, red pepper flake, onion powder, chili powder
Pretzel bun
Pickles
Heinz 57
Mayo
Cheddar
Cilantro





Nom nom nom...

 

Looks good!

 

Looks great man....

 

yum yum

 

Sooo... crockpot mac and cheese update...

I gave my wife the recipe for it and it takes about 3hrs to makes the right way and she tried to make it in like 15 min after shredding the cheese... and well... it was mac with cheese lol the cheese pretty much was just stringy cheese in a cheesey milky soup with noodles. lol. I will try and make it the right way next time and not let her do it lol....

Also this weekend went to the outlet mall thats an hr away from me and found out they have a Calphalon outlet... along with a few other kitchen stores... so i will have to go back when i have money to spend!

O ya... i got marries 3 weeks ago and my uncle came down from NC and brought me 2 3-4lb deer roasts so i have to find a way to cook them... any ideas????

 

Made it over the week-end. The first time doing this, although I have used fruit in my sauces many times before, but not the onion/apple combination. Typically peaches or apricots. The apples worked really well with the onions. (I got this idea a few pages back; thanks Dennis )

I sautéd the onions, then added apples. Put it aside and browned the chicken. Then put the onions & apples back in and finished it in the oven. Drizzled some chutney over it when it was almost done.

The chicken was marinated overnight in a balsamic vinaigrette mixture.

The chicken is in there somewhere - all covered up.

 

Married for 3 weeks and already have to show your wife who needs to do the cooking! Let her clean the dishes.

For the deer roasts - Most people I know who hunt regularly use venison to make burgers, stews etc because venison tends to be a little dry due to low fat. By grinding it they can add fat from another source. I personally prefer to roast them. I would say marinade in a mixture that contains olive oil. Wrap in bacon, or cut slits in it and stuff it with bacon, then slow cook in the oven or on the grill over indirect heat. Another way would be to braise it so it stays moist. Since you have 2 roasts you can try different things.

 

Looks good!

 

I was thinking of grinding some up for chili/burgers... and a buddy told me i should slice them into like 1in thick steaks and grill... this will be my first time having deer that is not jerky so would like to get a few dishes out of both...