Foodies BS Thread.

Bigtime respect for your maintaining them so well.

Great knives have character and memories imbedded in them.

 

Memories of bleeding too. They do take an edge. Taking care of them has been a challenge though. Wife sometimes leaves them on the counter, then pushes them out of the way, smacking the edge on anything in the way. Scraping off the cutting board with the edge, and pushing down hard. And trying to put them in the DISHWASHER!!! Trying to leave her with 1 knife to use, and never sharpening it, didn't work either. She would use it if it was as sharp as a flat rock. But.... after all these years I'm about to get her trained. You guys believe that, right?

 

Old dogs can learn new tricks......but old broads ?????


They make us learn the new tricks.

 

Made a Mater Pie this morning for my sweet bride's brunch.


I'd phoned her and told her it had done with it's initial cooking and was sitting in the oven with the door cracked open and heat off.

My intention was for it it brown a bit more.

She jumped amongst it right away. No further browning occurred.










Got to thinking about it later on.....it'll allow more latitude with reheating for breafusses later this workweek. Gal may have made a genius move

 

Hold the phone.

Recipe?

 

never had it...

 

Cauliflower mac'n'cheese.....












Ribs reheated from yessaday's cook.....










T-bone's that have been soaking in wet steak rub for the past couple days......















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They have a supercool taproom that I'll be hanging out in next weekend at some point.

 

I had t-bone tonight too and some more no bake cheese cake funnel cake stuff and im bout to pop. I can't remember the last time i had t-bone but its definately the sleeper of steak cuts imo. It gets no love it seems but there is nothing wrong with it at all haha. Maybe its because it seems like 25 years ago t-bones were super popular and then got so trendy no one wanted em any more... I dunno but im not turnin a free steak down anywhere.

 

Looks good.


Bought mine on a killer sale last Friday morning......got 'em soaking up my steak wet rub since then.


Finally got around to grilling them tonight.

 

I'd call those bad boys porterhouse steaks, looks like there's enough tenderloin there to do so.

Either way yummmm.

 

Chicken Cordon Bleu Fatty

 

Must... have... recipe...

 

The one I do is, pound chicken skinny, fill with ham and Swiss, roll it up with some seasoning, apply bacon weave. Smoke with apple wood.

 

We did T-Bone yesterday lol. Can't remember the last time I had one.

 

hey you ever make a popover?

 

no but I think I saw Martha stewart make them once. they are kinda like yeast rolls you cook in a muffin pan right?

 

No yeast.
I need to try and make these...heres a sample recipe. Some say you have to have a special pan this says you dont.
https://cooking.nytimes.com/recipes/1012941-popovers

 

Quick and easy chicken pesto with some roasted aspergas and onions tossed in parmesan.

 

Also made some meat nuggets last week.

 

I took the smallest russet (still pretty big) we had at the house to work with me and the rest of the left over crockpot bbq chicken and way over stuffed that sucker, I feel terrible now but its slow here cuz of the rain so maybe I wont have to do enough make me lose my lunch