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Page late and a dollar short |
Carryout Chinese. -------------------------------------—————— ————————--Ignorance is a powerful tool if applied at the right time, even, usually, surpassing knowledge(E.J.Potter, A.K.A. The Michigan Madman) | |||
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Truth Seeker |
Um…so…uh…oh never mind. LOL! NRA Benefactor Life Member | |||
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Staring back from the abyss |
I finally got around to making the spinach lasagna rolls with bechamel sauce shown by beancooker in this thread. Mine didn't turn out anywhere near as pretty as beancooker's, but dang if they ain't "fucking magical"! I paired it with some homemade Pugliese garlic bread and now I'm happy. ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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Truth Seeker |
Dang! I REALLY like the looks of that and the ingredients so this is something I will certainly try! I think I will do it with chicken thighs as the only meat. BTW: the picture of YOUR soup looks way better than the picture of either soup in both recipes! NRA Benefactor Life Member | |||
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Truth Seeker |
I just emailed Beancooker in hopes for the recipe to try this. It sounds great! If he sent it to you, would you email it to me? NRA Benefactor Life Member | |||
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Staring back from the abyss |
He didn't. I just found a recipe for the guts online and went from there. I used this one. I did add the butternut squash like beancooker. I'm not normally a big fan of them, but I'm glad I did as it was a fantastic addition. I can't get any pancetta here in podunk MT, so I just used bacon instead. It turned out great. ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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always with a hat or sunscreen |
Thank you! I try to take decent snaps of the dishes I post about here on the forum. And yes as noted in the addendum I later added chicken thighs as well as more spicy sausage. Also tried it served with a dollop of sour cream but preferred simply having a chunk of extra sharp cheddar as an extra on the side along with some French bread. Still don't know if Noah aka Beancooker has any idea of when the Autumn Harvest lentils will be in stock. If pressed I would mix some Black Beluga, Gold Petite, and Green lentils as an alternative. That said member old dino went with standard supermarket green lentils and was quite happy with the results. https://sigforum.com/eve/forum...935/m/9510075864/p/5 Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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semi-reformed sailor |
I fired up the Weber grill and put some hickory chunks in it. Off set the coals and threw some pork country ribs in it. I had sprinkled the ribs with Adobo, Old Bay and brown sugar. Made some creamed corn and broccoli rice with it. Mrs. Mike reports it was very good. I still can’t taste anything besides salt, sour and sweet because of covid…ugghhh The Tomminator had a plain one with nothing cause he’s weird and doesn’t eat condiments or anything on his food…and it has to not touch…unless it’s butter on rolls. He’s coming around-he now likes shrimp scampi-I almost didn’t tell him it’s butter AND garlic. "Violence, naked force, has settled more issues in history than has any other factor.” Robert A. Heinlein “You may beat me, but you will never win.” sigmonkey-2020 “A single round of buckshot to the torso almost always results in an immediate change of behavior.” Chris Baker | |||
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Ammoholic |
Breakfast for dinner. Good ol' Shit on a Shingle topped with over medium eggs. Jesse Sic Semper Tyrannis | |||
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Member |
Early this afternoon I started a pot of home made chili. I am a bit of a "pepper belly", so I used the Hot Rotel tomatoes, Ranch Beans with Jalapenos, and hot Hatch Green Chilies, among other things. I will let it simmer for a few hours, and then have it for supper. It really isn't anywhere near cool/cold here yet, but I got hungry for some. | |||
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Member |
A gumbo of chicken, andouille sausage, and collard greens, on rice, with mini-loaves of home baked rosemary bread, sweet tea to drink, and hummingbird cake for dessert. It was my daughter's birthday. | |||
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Member |
Split some Cornish game hens and cooked them on the grill, wife made sliced potatoes in butter. ------------------------------------- Always the pall bearer, never the corpse. | |||
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Void Where Prohibited |
Subgum fried rice. Love the flavor the sesame oil provides. "If Gun Control worked, Chicago would look like Mayberry, not Thunderdome" - Cam Edwards | |||
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Ammoholic |
Another breakfast for dinner night. Grilled egg and cheese sandwiches with, wait what is this sorcery? Sausage Bacon? Since when was this a thing, and why was I never informed? Has anyone else seen this? I'm a fan. Jesse Sic Semper Tyrannis | |||
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Member |
Shrimp Scampi "All warfare is based on deception" Sun Tzu, The art of War | |||
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Truth Seeker |
Never heard of it but will give it a try if my store carries it. I am sure it is not exactly like bacon, but hey, I like bacon and I like sausage so I guess it has a good chance with me…lol. NRA Benefactor Life Member | |||
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Frangas non Flectes |
BLT’s with Boar’s Head Swiss cheese in fresh baked rolls. Roma tomatoes, Romaine lettuce, Best Foods Mayo. So good. ______________________________________________ Carthago delenda est | |||
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always with a hat or sunscreen |
Swordfish steak Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 | |||
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Live for today. Tomorrow will cost more |
Made a nice big tray of (beef) Shepherds Pie. The perfect choice for a cool fall evening. suaviter in modo, fortiter in re | |||
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Glorious SPAM! |
I ran into Walmart this morning to grab a pound of 93/7 ground beef for tacos. For some reason theirs tastes better to me than the Food Lion stuff. Looking over the meat section I found some cheap beef riblets. I have never cooked any type of beef rib but since it was going to be a nice Saturday I decided to splurge the $8 bucks. This is my second time using the slow ’n sear and I gotta say I love it. Easy to control the heat and the charcoal lasts a good while. I started out with about 1/2 chimney and some water. I ended up adding fuel around the 3.5-hour mark but I really didn’t need to. The temp dropped a bit because the ash was covering the bottom vent. Should have checked before I added more but oh well. All total it took 4.5 hours to get to 195 degrees with an average temp of 235-245. After that I pulled and wrapped them and they rested while I did some seasoned fries in the oven (about 25 minutes). All in all, a good way to spend a lazy Saturday and they tasted pretty good! 3.5 hour mark 4.5 hour mark and 195 degrees | |||
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