From the weekend. Cut up 3lbs of ribeye and did Fajitas. And for desert, pumpkin loaf, and bourbon vanilla ice cream. All from scratch, no store bought seasonings, etc.
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Maggie’s THE "NOM NOM NOM" THREAD
- Thread starter 1J04
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We've started a team meal day at work on Wednesdays. We alternate between breakfast and lunch. This week was lunch, and the wife and I made the biggest (and $50 worth) not your momma's banana pudding I've ever seen. I don't even really like banana pudding, but this was so good.
Yo dawg, we gonna need a cross section pic of this. Try to make it all sexy likeWe've started a team meal day at work on Wednesdays. We alternate between breakfast and lunch. This week was lunch, and the wife and I made the biggest (and $50 worth) not your momma's banana pudding I've ever seen. I don't even really like banana pudding, but this was so good.
Today’s brunch: 1/3# burger patty, 1/2 stick of Linguica/Spanish Chorrizo, and sharp cheddar on a sourdough bun.
The Mrs. refers to it as a cardiac special.
The Mrs. refers to it as a cardiac special.
This one's gone already. I'll get you guys one next time though for sure.
Cooked a decent sourdough loaf at work today. Made the starter from flour, water, and air last week. Air adds natural yeast. 
Not enough cayenne only has 1tsp instead of 2tbsp like recipe calls for but was too spicy for some last year. Will have to spice to taste.
- Nov 3, 2010
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Some details?
We are all food junkies in here as far as I can tell, might find something new to snack on with yours.
John Besh's Shrimp, Chicken and Andouille Jambalaya
www.food.com
I use smoked jowl instead of the bacon, Jimmy Dean hot sausage and leave out the shrimp cause I don't like them.
Somewhere between a double and triple recipe.
Had one guy threaten me over it. Big bald headed guy with sweat beading up on his head from it. Damn it I could beat you. I don't like spicy food but I've got to get some more.
Shrimp, Chicken, and Andouille Sausage Jambalaya Recipe - Southern.Food.com
From Chef John Besh, as printed in Men's Health June 2008
www.food.com
I use smoked jowl instead of the bacon, Jimmy Dean hot sausage and leave out the shrimp cause I don't like them.
Somewhere between a double and triple recipe.
Had one guy threaten me over it. Big bald headed guy with sweat beading up on his head from it. Damn it I could beat you. I don't like spicy food but I've got to get some more.
Had one of the best sandwiches I've ever eaten in Frankfurt, KY at The Stave this past weekend. Thick cut smoked then fried bologna, chow chow, spicy mustard, pimento cheese, and candied bacon on a brioche bun. Hand cut fries on the side. So freaking good!!
That’s the mark of a good dish, not even enough time to take a damned picture
I admit that I had to looked up chow chow, which is a homemade relish and is often made with green tomatoes, but varies by region and personal taste.Had one of the best sandwiches I've ever eaten in Frankfurt, KY at The Stave this past weekend. Thick cut smoked then fried bologna, chow chow, spicy mustard, pimento cheese, and candied bacon on a brioche bun. Hand cut fries on the side. So freaking good!!
I’m going to make some. I have no green tomatoes, but recipes are like rules. They’re more like suggestions and ideas. Unless you’re baking, which I mostly suck at. Then, learn your ratios or die.
Yep, it's mostly a southern thing as far as I know. I like it with some stuff, and only homemade. The store bought stuff I've had was meh at best. And I like some heat in mine too.
I got half way through lunch and remembered that I was going to make the Hide jealous today (hopefully).
The “Smokestack” from a local Bar B-Q joint. House Pastrami, Tri-Tip, and Pulled Pork on a Ciabatta roll with a side of Garlic Fries. I remembered to take the photo when I only had half of the sandwich left.
<burp!>
The “Smokestack” from a local Bar B-Q joint. House Pastrami, Tri-Tip, and Pulled Pork on a Ciabatta roll with a side of Garlic Fries. I remembered to take the photo when I only had half of the sandwich left.
<burp!>
No need for supper tonight!
The leftover garlic from the fries kept getting spread on each bite along with the BBQ sauce.Jr. Only ate half of his, so set the leftovers aside for Momma for her supper. This surprised me since he thinks a full box of craparoni and cheese is a meal for himself.
Good and healthy food in the fridge and he fixes “that”.
He sounds like a typical teen.No need for supper tonight!
Jr. Only ate half of his, so set the leftovers aside for Momma for her supper. This surprised me since he thinks a full box of craparoni and cheese is a meal for himself.
Good and healthy food in the fridge and he fixes “that”.
Somebody mentioned pickled eggs the other day. The wife has a fresh batch of spicy ones brewing for us in the fridge.
Came across these little pie crusts and had an epiphany….
Mini pecan pies…
Will have to figure out the proper amount of fill, had a few blowouts….
Mini pecan pies…
Will have to figure out the proper amount of fill, had a few blowouts….
Somebody mentioned pickled eggs the other day. The wife has a fresh batch of spicy ones brewing for us in the fridge.
That picture triggered a flash back from my youth.
Was down at US Steel in Birmingham checking out the melt shop for a refractory contractor I was working for. Furnace had a burn thru which resulted in a 32 hour shift to get it repaired. What do you do after that? Naturally, head to the bar….. Several hours, copious amounts of beer and too many pickled eggs just about killed me. Still can’t eat the damned things…..
LMAO!! My grandpa used to feed me pickled eggs and those hot pickled sausages then put me back in the car with my parents.That picture triggered a flash back from my youth.
Was down at US Steel in Birmingham checking out the melt shop for a refractory contractor I was working for. Furnace had a burn thru which resulted in a 32 hour shift to get it repaired. What do you do after that? Naturally, head to the bar….. Several hours, copious amounts of beer and too many pickled eggs just about killed me. Still can’t eat the damned things…..
But, I can relate. Used to love those tiny Krystals burgers. I got a bad case of food poisoning from one, and have never touched them again.
Hard to tell bad Krystals from normal Krystals. . .LMAO!! My grandpa used to feed me pickled eggs and those hot pickled sausages then put me back in the car with my parents.
But, I can relate. Used to love those tiny Krystals burgers. I got a bad case of food poisoning from one, and have never touched them again.
Smoked a batch of coho yesterday.
Finished product was 10.2 lbs
Like candy. 16 Foodsaver bags in the freezer.
P
Finished product was 10.2 lbs
Like candy. 16 Foodsaver bags in the freezer.
P
It's a childhood memory thing for me. We didn't have a lot of money, but on Saturday's my Mom would take me out to eat, Krystals was cheap so it was one of our regulars.
Did the ribeye fajitas again on Sunday, along with shrimp, and key lime pie and had the in-laws over for dinner.
Daughter is home between duty stations for a short visit. The homemade mashed spuds are her favorite!
I also made tacos a few days before. Tacos...imagine that....my grandmother's recipe but I added a little diced peppers which cooked down nicely.
We made beef bourguignon yesterday. Otherwise known by me as bougie pot roast, with fried squash, and bruschetta for an appetizer for everyone.
How do you like that Insta-Pot?We made beef bourguignon yesterday. Otherwise known by me as bougie pot roast, with fried squash, and bruschetta for an appetizer for everyone.
We have two, love those things. Been using them for years now. Roast was about an hour and a half total from start to finish including prep. Same for spaghetti, chili, etc. We do lots of dishes in them.
Made fajitas for lunch today and then discovered that the teenager had wiped out the tortillas. So now it’s a fajita hoagie.
Today’s Brunch. A fajita omelette with sourdough toast.
An excellent prime steak, and an even better bottle of Pinot brought back from our anniversary trip to the Willamette Valley a couple weeks ago…. 
Today’s lunch, Clean out the ‘fridge Nachos
An excellent prime steak, and an even better bottle of Pinot brought back from our anniversary trip to the Willamette Valley a couple weeks ago….
Quoting myself, because related… Almost better as leftovers; steak and eggs:
Was halfway through devouring it before I thought to take a pic! LoL
Breaded shrimp, pan seared in garlic butter, on jasmine rice, and zucchini on the side.
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- Nov 3, 2010
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Some fellas were talking about chili a while back. Went ahead and made a pot with some cornbread last night.
Now I want to make cornbread with bits of jalapeño or ancho in it. Just enough for flavor. 
You made me hungry.
You made me hungry.
- Nov 3, 2010
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I just ate some leftovers and I’m hungry looking at it.Now I want to make cornbread with bits of jalapeño or ancho in it. Just enough for flavor.
You made me hungry.
I don’t keep jalapeños around or I would have put some in. Was kind of a last minute deal for me.
A good pantry staple is small cans of diced green chilies.
Hatch brand are my favorite but other store brands are ok. Mild green chilies but Hatch also has hot and even hatch rotel canned that's good in cornbread .
The Hatch chillies are used in burgers, TexMex, beans etc. in eggs, anything you want to kick up but not as hot as jalapeno peppers which should also be in your pantry canned or jarred.
Fresh produce is always best but repetitive trips to the market get expensive when things catch my eye. Lol
Hatch brand are my favorite but other store brands are ok. Mild green chilies but Hatch also has hot and even hatch rotel canned that's good in cornbread .
The Hatch chillies are used in burgers, TexMex, beans etc. in eggs, anything you want to kick up but not as hot as jalapeno peppers which should also be in your pantry canned or jarred.
Fresh produce is always best but repetitive trips to the market get expensive when things catch my eye. Lol
Today is a treat of seafood salad on a toasted bagel.
On your recommendation, I bought some Hatch chilis in both mild and hot this past week. I’ll use the hot in some thing else.
This one was kiss….
Deli Case for the Market Fresh Seafood Salad and fresh bagels from the bakery (Safeway).
If I’m making it at home, 1/2lb of med/small shrimp, 1/2 lb Krab or lump crab meat, 1/4 cup each diced celery and sweet onion, real mayonnaise to taste and your choice of seasoning to taste. I touched it up with some garlic powder and paprika
If I have hot Hatch chillies I treat them as the same heat level as jalapenos.
A different taste, same heat possibly slightly less long time burn.
I also like using serrano peppers instead of jalapeno peppers, fiery but short lived heat if seeds are removed (with a spoon).
I have also mixed all three of these peppers for complex pepper flavor , I never did like ghost or habanero peppers much and prefer milder peppers in larger quantities instead.
Age does take a toll on heat levels your body tolerates but I still like to dance around a fire, just a more controlled fire.
