Foodies BS Thread.

Add some shredded cheddar and eat it with a buttermilk biscuit.

 

Well F, now you tell me

 

Just have to have it again.

 

HAHA you're welcome!

 

I typically make extra to take as lunch, or at least grill extra chicken and use it on salad.







It beats a PB&J sandwich!

 

Grilled a brisket while watching football playoffs: before and 6 hours later.

 

For dinner tonight I smoked haddock and served with a lemon caper sauce, flavored rice, honey glazed carrots and salad.

 

https://youtu.be/lAUBsNxaHEA

 

This is my wife’s favorite noodle dish. It’s a ginger rice wine broth. It’s ridiculous.

 

Recipe or ingredient list?

 

My grandfather used to tell me stories about eating squirrel back during the depression. He said it tasted like "WORK FUCKING HARDER SO YOU DON'T HAVE TO EAT FUCKING SQUIRREL!!"

That's a direct quote.

He hated the things, mostly because from age 6 to 9 that was most of the meat in his diet.

 

I’ll snap some pics.

 

Haha that is hilarious here I have heard that rabbits were called hoover hogs during the depression haha. I love both squirrel and rabbit though. Squirrel is a whole animal made of chicken thigh and rabbit is all chicken (maybe half chicken half turkey) breast. Squirrel is tough though if you don't slow cook or pressure cook it so I could see how someone that just had fresh fried squirrel for a few years would get tired of it

 

Skwrl is some good meat. The only thing that keeps it from being my pick for the tastiest protein in the woods is picking all those little bones like with a trout lol
That said, anything gets tiresome if u do it day in and day out. Except pizza

 

Ground hogs kept a lot of families alive around these parts during the depression lol

 

Ok... I need to know how you all are making soft boiled eggs consistently. I've failed and thrown out more eggs in the past few weeks than ever!

 

Foolproof method. It’s 100%

steam them. When you boil them, the water cools when you add the eggs. More eggs = more cooling. Steam is always at the same temp.

Put about 1/2 water in a pot, maybe a tad less. Get it boiling. Put in any number off eggs. The eggs will just be wading in the water. Put the lid on, and hit the timer. SIX MINUTES EXACTLY. take the lid off and flood them with tap water. I dump the water and start cracking perfect soft boiled eggs. You will have to turn the heat down to not boil all the water away. The shallow water recovers quickly from the cold eggs and gets back to a boil fast.
You could use a steamer basket if you wanted, but the shallow water works fine.

now if we buy those giant eggs. Extra large? I go six minutes and thirty seconds.

 

Carne con ejotes. Beef and green beans.