quote:

Originally posted by Skins2881:
Brunch:

What exactly is that? Is that a BLT on a bagel?

I am gonna to try some chilled b.b.q. pork ribs from Costco.

I know I like the b.b.q. sauce that they include in the container.

But "they say" that no one knows who makes the sauce.

It's just labeled sauce in the bottle.

Ken Rollins Civil War Mac and Cheese he did the other day.

Oh. MY. GOD!

Poorly made it was still some of the best Mac and Cheese I've had.

quote:

Originally posted by StorminNormin:

quote:

Originally posted by Skins2881:
Brunch:

What exactly is that? Is that a BLT on a bagel?

I'm guessing Smoked Salmon w/ Whipped Cream Cheese & Onion, plus Lettuce & Tomato

quote:

Originally posted by nhracecraft:

quote:

Originally posted by StorminNormin:

quote:

Originally posted by Skins2881:
Brunch:

What exactly is that? Is that a BLT on a bagel?

I'm guessing Smoked Salmon w/ Whipped Cream Cheese & Onion, plus Lettuce & Tomato

I think you are right.

Close, regular, not whipped.

Bacon cheese burgers last night.




Omelettes, sausage, and hash browns this morning.

quote:

Originally posted by StorminNormin:

quote:

Originally posted by Gustofer:
For the life of me, I can't find anywhere around these parts that has flat irons. NY and prime all over the place, but no flat irons. I even asked the local meat cutter and he gave me a "flat what?".

I have heard of them but this was the first time I have ever seen them. I hope my store continues to carry them.

Apparently the flat iron I found at my local store was a unicorn as they have never had it again and said it has been removed from their stock…..stupid!

I feel like having it again and did a search for flat iron steaks. It said my local Walmart has them. I HATE going to Walmart, but I guess I will go check it out. To make sure they actually have it, I placed an online order to pickup four of them tomorrow. I will make two and freeze two. We will see how they are. The last ones were American Waygu and these aren’t.

quote:

Originally posted by StorminNormin:

quote:

Originally posted by StorminNormin:

quote:

Originally posted by Gustofer:
For the life of me, I can't find anywhere around these parts that has flat irons. NY and prime all over the place, but no flat irons. I even asked the local meat cutter and he gave me a "flat what?".

I have heard of them but this was the first time I have ever seen them. I hope my store continues to carry them.

Apparently the flat iron I found at my local store was a unicorn as they have never had it again and said it has been removed from their stock…..stupid!

I feel like having it again and did a search for flat iron steaks. It said my local Walmart has them. I HATE going to Walmart, but I guess I will go check it out. To make sure they actually have it, I placed an online order to pickup four of them tomorrow. I will make two and freeze two. We will see how they are. The last ones were American Waygu and these aren’t.

Well the Walmart flat irons were not that great. It was nothing like the waygu ones I got from my grocery store.

No pics. I keep forgetting.

I had a fusion of italian and vietnamese. I had some leftover pesto sauce. I'm temporarily trying to minimize gluten while I figure out some health issues. I had some vietnamese rice noodles (rice sticks?) that I wanted to try. Need to soak them in warm water for an hour first, then boil them for a few minutes.

Mixed the noodles (drained and rinsed) in the pot with pesto sauce and heated it all up.

It was great! The noodles (sticks?) were a bit chewy but mostly w/o flavor. Not al dente like semolina wheat pasta noodles. Just a bit chewy and they stuck together well, even w/ the pesto sauce. The sauce stuck well onto the noodles unlike pasta noodles where the sauce can slide off.

I still like angel hair pasta with pesto but will definitely do the rice noodles again. Maybe I'll try it w/ marinara sauce too. Oh and vongole sauce - my favorite.

Hospital food AGAIN.

Think I’m getting released later today though!

Really wanted to post a picture but can't get imgur to work for me.

Had a British staple for the first time. Scrambled eggs and kippers on buttered toast. Thought fondly of tacfoley while eating them.

I have a pot of Chef John's American Goulash simmering on the stove as I type. I made it last winter and it was outstanding. Really looking forward to it.

Pretty sure I have posted this meal before. This is a creamy garlic Tuscan shrimp over linguine recipe and is really good. I made it today.

Fresh Texas Gulf shrimp cooked in garlic and butter. I love shrimp, but I hate peeling and deveining them.



Then onions and sun dried tomatoes sautéed.



Add cream and spices.



Add spinach.



Shrimp added back in with Parmesan cheese.



Final product.

quote:

Originally posted by bald1:
Really wanted to post a picture but can't get imgur to work for me.

Had a British staple for the first time. Scrambled eggs and kippers on buttered toast. Thought fondly of tacfoley while eating them.

Bob, email me your picture and I will post it for you. I finally caved into paying for a picture hosting service.

quote:

Fresh Texas Gulf....

There really should be a like button on here.

quote:

Originally posted by StorminNormin:
Pretty sure I have posted this meal before. This is a creamy garlic Tuscan shrimp over linguine recipe and is really good. I made it today.

Looks good! I'll take a plate of that!

quote:

Originally posted by bald1:
Really wanted to post a picture but can't get imgur to work for me.

Had a British staple for the first time. Scrambled eggs and kippers on buttered toast. Thought fondly of tacfoley while eating them.

^^^^^
Thanks Mike.
Kippers are smoked herring. Not fishy tasting at all.

And as for your shrimp dish. OMG... drool!!!!

quote:

Originally posted by StorminNormin:
Pretty sure I have posted this meal before. This is a creamy garlic Tuscan shrimp over linguine recipe and is really good. I made it today.

Fresh Texas Gulf shrimp cooked in garlic and butter. I love shrimp, but I hate peeling and deveining them.

Going to give your recipe a try - it looks fantastic. I usually put up about 50 lbs. of fresh MS gulf shrimp each fall.

This is my favorite tool for peeling/deveining (available on Amazon): Toadfish shrimp cleaner