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Last night's supper was simple but mighty tasty......biscuits with sausage gravy and extra crumbled sausage bits on top. A few squirts of Tobasco sauce and get after it!! | |||
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always with a hat or sunscreen |
Tonight Pacific cod in lemon caper butter sauce. Tomorrow fresh mussels steamed open in a wine - garlic - lemon broth. Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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Yeah, that M14 video guy... |
First time making Ropa Vieja. Found a legit recipe on the net and spent a good portion of the day cooking. Came out great! Flank steak and red onions... Browning... Sautéed the red onions, and garlic, deglazed with Coppola Chardonnay, added tomato sauce and chicken broth, then back in with the browned steak. Cumin, paprika, cayenne, oregano, allspice, more S&P and two bay leaves. Simmered for 2 hours In the meantime, fire-roasted some bell peppers... Shredded the flank steak Back into the pot with the shredded beef, roasted peppers, green olives, capers and cilantro. Served with Brazilian rice, black beans and plantain chips... It was a big hit! The wife felt especially loved today. Tony. Owner, TonyBen, LLC, Type-07 FFL www.tonybenm14.com (Site under construction). e-mail: tonyben@tonybenm14.com | |||
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Member |
We had no power for 12 hours today, after Houston's deluge today. So, it was In & Out by request of the kids. The Enemy's gate is down. | |||
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Member |
Ropa Vieja, that looks good Benny. Gonna have to make some now. | |||
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Yeah, that M14 video guy... |
This is the recipe I used... Owner, TonyBen, LLC, Type-07 FFL www.tonybenm14.com (Site under construction). e-mail: tonyben@tonybenm14.com | |||
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always with a hat or sunscreen |
Okay, went for an early dinner. Warmed things up nicely given the <gasp> snow flurries we had today. 1½ lbs of fresh Prince Edward Island mussels in a garlic butter wine sauce. Presentation was NOT a consideration. LOL Enjoyed with some crusty bread and chardonnay. White spots are the minced garlic in this picture. Almost gone Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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Member |
That looks delicious. Thanks. | |||
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always with a hat or sunscreen |
And the lemon-caper cod.... Had to break up the fillets to fit the plate. Again presentation wasn't a consideration. Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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Member |
Bald1, Will you adopt me? 10 years to retirement! Just waiting! | |||
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Ammoholic |
The Corning Ware reminds me of childhood, so go ahead and adopt me too. Jesse Sic Semper Tyrannis | |||
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always with a hat or sunscreen |
I've probably had an expansive set of this Corning pattern for 50 years or so. And yes, it is comforting as using them recalls my earlier years. Never liked or felt comfortable with the fancy china the wife had.
You guys crack me up! Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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always with a hat or sunscreen |
Oh this weekend or maybe early next week I plan on trying a variation of Spaghetti Aglio e Olio by combining roasted garlic (prepped in the air fryer) with the traditional thinly sliced garlic lightly toasted in olive oil. Saw this somewhere as a recommendation and the notion resonated with me. This message has been edited. Last edited by: bald1, Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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paradox in a box |
First time trying bbq meatloaf. Did this on the Lone Star Grillz, oak wood for smoke. Just have to pop it in the oven on high heat to crisp up the bacon when dinner time comes. These go to eleven. | |||
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Member |
I am really interested in how that meatloaf turned out. A great idea. I did one in my smoker a while back that was awesome. | |||
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paradox in a box |
I crisped up the bacon in the oven, internal temp about 143. It is awesome. I didn't eat the entire meal yet, just took a slice off the end. I used my BBQ rub in it with 4 eggs, no bread crumbs (keto friendly). I love it. I'll do it again. These go to eleven. | |||
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always with a hat or sunscreen |
For Spaghetti Aglio e Olio I used a couple of thin sliced garlic cloves toasted in EVOO but then added a few more finely chopped cloves that I had roasted in the air fryer. OMG the combination of the toasted and roasted garlic added a depth to this dish that will see me using this approach from now on. Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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Age Quod Agis |
Bald, I imagine that was really good. So simple, but so delicious. Regrettably, I need to avoid carbs where possible, so I will imagine how it smelled and tasted. "I vowed to myself to fight against evil more completely and more wholeheartedly than I ever did before. . . . That’s the only way to pay back part of that vast debt, to live up to and try to fulfill that tremendous obligation." Alfred Hornik, Sunday, December 2, 1945 to his family, on his continuing duty to others for surviving WW II. | |||
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Shall Not Be Infringed |
Perhaps you could make Spaghetti Squash Aglio e Olio ____________________________________________________________ If Some is Good, and More is Better.....then Too Much, is Just Enough !! Trump 2024....Make America Great Again! "May Almighty God bless the United States of America" - parabellum 7/26/20 Live Free or Die! | |||
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