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Post Info TOPIC: What's for dinner tonight?


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What's for dinner tonight?


Not big on pork in this house, only time I use it is when it's 50/50 with beef mince to make meatballs. I find it too dry for me. Don't know what's for tea tonight yet.

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Well, they say the best laid plans, and all that stuff; I didn't make tacos. Got the stuff out, found I had overlooked the spuds I'd cooked to go with it the other day, and had some leftover asparagus, and fried cabbage. So, as I was solo last evening, I just piled a it all on a plate, made it hot in the nuclear oven, and chowed down. Now, all I have left is some of the cabbage, so I'll get one more feed out of that - Mrs. Rr didn't much care for it - and whatever is left will feed the steel hog that lives under the kitchen sink.

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Lol, love asparagus, wife planted some last year, they tell me it takes 2 crops til you get stuff worth eating. I pan fry mine in butter then at the end add some balsamic vinegar. It's good.

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The switching center substation where I last worked was surrounded by farm fields, and for several years, there was about one hundred acres of asparagus across the road. When the migrant crews were cutting the crop, one of the ranch foremen I had gotten acquainted with would set a fresh box of the stuff over by the gate to our station, and we'd split it up between the crew. Over the years, they rotated the crops, and we were given strawberries, tomatoes, and peppers from time to time, and anything else that they grew, always a big box full or a couple or three flats. However, if one of the crew were to walk across the road and help themselves, ranch security was all over them like a hen on a bug.

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I can't wait til the new season asparagus arrives, hopefully I will be picking my own this coming season. I'm still picking my own strawberries at the moment but near the end of season. Nothing like fresh picked from your own garden.

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Tea last night was chicken cordon bleu out of a box I keep,in freezer for a quick meal. Mini roast tatters and punkin with stir fry cabbage n bacon. Steak Dianne sauce. Very yummy.

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Rather than sit and listen to the banging and jacking going on under the house, I took the Wiffy to Saltgrass Steak House and we had a nice quite tasty lunch. She even flirted with the waiter Mario - - - he was a charmer but harmless and it was good to see her smiling.

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Oops forgot the pickies



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Looks really nice food. Ya wife's a looker too. Looks bit like my wife,lol

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Everyone coming over later. Fillet mignon with garlic or mushroom sauce, with twice fried chips carrot pumpkin mash and asparagus. Apple crumble for later. Yummo.

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Russ

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whinny wrote:

Everyone coming over later. Fillet mignon with garlic or mushroom sauce, with twice fried chips carrot pumpkin mash and asparagus. Apple crumble for later. Yummo.

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Russ


 Not sure about the carrot-pumpkin mash though would give it a try, but otherwise, I could be there in about 36 hours :-missingt



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Dave W wrote:
whinny wrote:

Everyone coming over later. Fillet mignon with garlic or mushroom sauce, with twice fried chips carrot pumpkin mash and asparagus. Apple crumble for later. Yummo.

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Russ


 Not sure about the carrot-pumpkin mash though would give it a try, but otherwise, I could be there in about 36 hours :-missingt


 Me, too, although I think I would like the "mash".



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Mash was good but I added kumara aka sweet potato as well. Grandys loved it as well.

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Russ

Ps you guys welcome any time you down here.

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I'm working on a couple of pounds of meatloaf right now, going to bake a couple of yams in with it, and some summer squash on the stovetop.

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Celebrated Sherry's oldest son's BD today and it was a Great Day - - - - started my cook a little before 7am and we ate around 3pm.  Lots of snacks, hanging out and an adult beverage or two.  I am blessed to have such great young men in my life.

 



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Wife's got yams a plenty growing outside, think they get dug up in a month or so. Love roasted yams.

That cucumber salad looks real good and the ribs as well. Last lot of ribs I made were a disappointment to me, I forget to add the vinegar. That's the trouble with no recipe, just out of my head,lol. Can't beat happy family times together eh? We had small steaks last night and I made a sauce with Asian flavours and had mash tatters n beans n corn. Yummo!

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Try rubbing the ribs with mustard first and then season as usual.  Also with the Yams or Sweet Taters as we call'em, I like them fried like french fries sometimes just fore a change.



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Is that mustard powder or the squeeze bottle stuff? And yams I roast with spuds pumpkin etc with a roast.

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I use the squeeze bottle "HONEY Mustard" - - it has vinegar, honey and etc that really marinate your ribs well before cooking.

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I will have a look next time at supermarket. Cheers.

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Yesterday, Mrs. Rr made a dish I love, and seldom have, for unknown reasons, since it is rather easy to make.

It is what I call "Papas Fritos, con Frijoles Refritos"; fried potatoes and refried beans. Chunked up spuds fried in a skillet, smothered with refried beans on a plate and covered with a sprinkling of shredded cheese and chopped green onions; a meal in itself, or you could add whatever else in the genre that tickles your fancy.

Tonight, I'm still trying to kill off the left overs from that big meatloaf I made the other day; maybe I'll make up some sauce and have spaghetti and meat sauce.

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that sounds danggone larapin' Em(I)

as for me, I got the munchies for a Yard Bird so I decided to fire up the Brinkman and do it beer can style - - - injected with Tony's Creole Butter, sprinkled with Suckle Buster's "Clucker Dust" (new spice for me) and then cooked it over Kingsford charcoal for 90 minutes at around 300 sitting on a beer can with brew, allegro creole marinade and a green own-yawn - - - very juicy and very tender - - - I'll be using that Clucker Dust in the future for sure



-- Edited by Mello Yello on Saturday 9th of April 2016 12:59:48 PM

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Man that bird looks good. Clicker dust,lmao

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Not bragging but I believe it's the best tasting Clucker that I've ever done. I picked the carcus clean for supper. Put the white meat in the frig and will make quesadillas tomorrow. The dark meat goes to the cats 'cause weez don't like it.

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Maybe I'll come be a cat at Mellers; I don't much care for the white unless it is really moist and flavorful.

Here, I didn't get to the spaghetti yesterday, but I have the makings spread out on the counter for tonight.

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Lamb leg steak for tea with leftover garlic sauce,cauliflower with cheese sauce sweet potato chips and Brussels sprouts done in orange zest. Yummy.

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Grilled salmon on the barbie, marinated in a 'secret sauce' over rice, w/fresh asparagus, and a big (2+") strawberry on a glop of butter pecan ice cream. We needed something good after a couple days of leftovers from a family get together.



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Rrumbler wrote:

Maybe I'll come be a cat at Mellers; I don't much care for the white unless it is really moist and flavorful.


 Em(I) friend, you're always welcome as a Guest but all the Cat spots are taken biggrin

I too used to feel the same way about white meat but, since I have discovered a way to fix them and have all the meat come out juicy/moist and tasty, I now prefer the lighter portions.  Only reason for disliking the dark meat is the stronger taste but believe me, you would like the leg portions without a doubt.

I also found that oven baking will cause the meat to become dry if you don't address that issue personally.  FWIW, you can do the beer can chicken in the oven if you don't want to fire up the grill.  Sometimes I also inject with Tony Chacheres Cajun Butter marinade but it's not necessary because the liquids in the beer can constantly baste/wet steam the bird from the inside whle cooking.  Some folks use coke, apple juice or liquid of their choice.  Mine always has beer, allegro, seasonings, onions and maybe even garlic in them - plus a pepper/tater/carrot or whatever to seal the neck hole to keep the good stuff from escaping during cooking.

However, if you do one in the oven be sure and set it in a pan to catch the drippings.  That works much better than a Divorce



-- Edited by Mello Yello on Monday 11th of April 2016 07:47:55 AM

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If I'm lying I'm dying biggrin

 

Had some breast meat left from the Clucker Dusted beer can Chicken so I decided to make some Quesadillas today.  I never make them from anything that hasn't been on the grill first because I don't like baked or boiled chicken.



First step was to warm up the chicken and some Rotels and Green Chilies to a light simmer.


Next step was to lay out the tortillas on a baking sheet and start filling and folding them.


I take a basting brush and wet the edges of the torts with juice from the meat sauce.  I put it all around the edge and then fold over.  After folding over I wet again and "gently" press the edges together.


Then I pile on some more stuff such as more meat sauce, jalapenos, picante and cheese.  Note: the Wiffy's are the ones without jalapenos or cheese.  :D


Then I place the baking sheet in a 350 degree pre-heated oven and bake until cheese is melted and the edges of the torts are "lightly" beginning to toast.  Then pull and plate.



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Another one to add to the pile of recipes I have.

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Em(I) - - I'll bet you could use any left over meat in this recipe and it would be good. I really like cooking and eating Tex Mex food but there's a lot I have to learn yet.

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Them wraps look good, my wife loves wraps, we had some soft wrap flat bread the other day, it came with a spice packet I added to mince beef. Layer with tomato salsa and own yawns,lol, I use that name now,cheese then grill and fold in half. Real yummy.

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Last 3 days I've been tied up with my mates wedding. I was 1 of 2 best men. Very stressful and lotsa food. I cooked a whole leg of ham on Saturday with my famous glaze. I use 4 things in it. Small jar of honey grain mustard, a bottle of apricot sauce 300ml same amount of maple syrup and same of bourbon. Baste every 20 mins. It goes real dark. Went down a treat. Quiet night here tonight. Something light .

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Tell you what, Russ, that basting sauce would work on some Texas Q and I might just steal the recipe.   



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It really is what makes my hot ham everyone's fave. Simple, only 4 things. People dip the ham in leftover glaze. Fatty bits are most popular.

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It's sure gonna be the way I do my next Ham - - - what kind/type of ham do you usually use??

Just dawned on me - - - "you are speaking of Pig and not Lamb aren't you?" biggrin



-- Edited by Mello Yello on Monday 18th of April 2016 05:58:07 PM

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Whole leg of pork that is cured and cooked by the butcher. I just hear it up for 2 hours at 160deg.
The skin is taken off and then scored with a knife into diamond pattern about 1 inch wide.

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gotcha

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Then ya' cut the skin in chunks and toss them into a fryer filled with lard at 375F (191C) and fry 'em 'til they're cracklins.   biggrinbiggrinbiggrin

 

It's our new D-I-L's birthday, so we're feting her this evening with pulled pork, burger buns optional, burger patties available if needed, Bush's baked beans, Pinto beans with Jalapeeners, tater salad, leftover steak and shrimp and shrooms, and whatever else comes to mind.

This is their (new D-I-L and son's) last evening at home for a while, so the birthday supper is also a send off party; just the two of them, son and D-I-L, leave in the morning for East St. Louis, IL, to pick up their new 2017 KW and begin a life of team driving.    They will be hauling refrigerated trailers all over the country, and maybe into Canada.  It's a new thing for her; she got laid off from her twelve year job as a production welder in a fabrication shop here, and decided she didn't want to go back on the books at the union hall and work through that mess. so she went to school and got her CDL, and is going trucking with her new hubby.  They seem to get along really well, so hopefully they can make it work.



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Wow, what a together experience they will get seeing the Country in their Kennie.   They can do long hauls and swap out. Feed sounds larapin also. As for the buns, I always opt with Onion Buns but you can eat that kind of vittles with yer fangers.



-- Edited by Mello Yello on Tuesday 19th of April 2016 07:46:19 PM

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Had a mess of buns left over that had gotten toasted on the grill, and got sort of stale; have about three pints or some more of the pork left - even after we ate a big pile of it - one burger pattie and a quart of spud salad; oh, and about a cup of beans. T'was good, though; I just mixed up a pile of pork with beans and sauce, no bun, a pile of spud salad, and a couple of pickles - cucumber is a vegetable, yanno - goooooood.

Now, I have fixin's for some oven dried, buttered toast with those buns - they are the nice seeded ones. I'm gonna make some extra juice to go into the pork, and freeze up as many two or three portion bags as I can, so we can have pulled pork sammies pert'near any time we want for a bit. And, with the kids leaving, they brought all of their left over stuff that they can't take with them to our house, so we shouldn't need to do much grocery shopping for a while.

Now, we have to re-arrange our routines again; we will have Miss Bella every day at 0600 to 1800, but she has always had a room at our house, and her daddy set her computer up in there so she can do her homework. Her mom has a new boyfriend, and is hot to go for him, so she'll probably be having Bella stay over here a lot of the time; back to the beginning, again. We started keeping her most of the time when she was only three, she's going to be thirteen this September. In a way, I am dreading it, the terrible teens and all that, but on the other hand, I have missed her being around so much of the time these last couple of years; she has always been my loyal sidekick. And, since Jer and Selena's house is only two doors down from us, we will be taking care of watching it and running their car from time to time, collecting mail, and such. They will be coming through Las Vegas once in while, and will work out their loads so they can spend a few days when they do.

Guess I'd better think about hitting the hay. Bella has to be up at 0600 (she is with us tonight), and be at school at 0750, then I will fetch her from school at 1500, and if her mom has no plans, she will pick her up at 1800, then back to us at 0600 the next morning - and round and round we go.

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just another part of "what WE do, ain't it, Em(I)?" - - - I got two grandsons that can't seem to get their heads out of their posteriors and they think they are 10' tall and bullet proof - - - - I pray for my sons and let them pray for my grandsons hahahahaha

dang we ain't had a good ol fashion Hi-Jack in a long time, eh Rrum?

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Mello Yello wrote:

just another part of "what WE do, ain't it, Em(I)?" - - - 

dang we ain't had a good ol fashion Hi-Jack in a long time, eh Rrum?


 That's eggzackly what I was thinkin' last night when I was writing that.



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Tradition dies hard, thank God

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Our grand kids got us wrapped round their fingers too,specially nana,lol. Ya wonder what they will,grow up to be,I'm picking Isla the coming on 7 will be a teacher, she's so has to be in charge and organise everyone.the youngest coming up 2 name is Jonty but they call him wreck it Ralph. He might go into car dismantling,lol.
Have to enjoy them while you can. Feed sounded nice,rr.

Later gator.
Russ
As an aside we had 7 over to dinner last night, 2 from Sydney orstralia,lol, onion bhajees to start with, tandoori chicken then followed by lamb curry and vege curry. Still full,lol


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Planning on grilling some Burgers for lunch but first I have to remove a small obstruction.biggrin

 

First time he's done this, or as far as I know it is  biggrin   Kinda cute but one of the days, like today, it will be very Hot after lunch time.  Guess he'll have to learn the hard way. 



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Yep, he will get a surprise one of these days. He likes the warm, but too warm??    

We had our gas grill on the deck - no place else to have it since it was ten feet to the ground - and I moved it about a foot away from the railing when I used it, and pushed it back close to it when I shut it down.  Sam, the cat we had, the one that climbed ladders, would lie on the railing behind the grill and bask in the warm.  One night, after ZI pused the grill back, he took a short cut getting down and tried to go over the grill; he sure didn't do that again.



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Cat looks like the one that's taken up under my back decking. Little face at the French doors at 8 ish waiting for a feed. Nice looking but he's a bit timid. Wife doesn't like him, might be why I like him,lol

With long weekend and grand kids had a stay over, we were knackered tonight so i picked up takeaway curries on my way home. Afghani chicken and butter chicken with a garlic naan bread. Yummy.

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Been wanting to do a Sheekan on my Pellet Grill, altho I usually do them beer butt style over charcoal on my ECB.

This was a three hour cook.  First hour was at 140-150 with lots of Smoke, second hour was at 250 and I finished it up the last hour at 350.

I never had brined a chicken before but I soaked large 6.5# bird over night in a brine concoction, rinsed and patted dry, then rubbed with olive oil and seasoning with Q rub.  I turned out very nice and juicy even without the beer can suppository biggrin  I left out the heat spices per the Wiffy's request and I would have like it better with a little kick.



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Looks purely larapin', Em(E); I have been jonesin' some for some roasted cheeken of late.

We're still working on left overs, the ones I haven't gotten rid of; some just got too long in the tooth for our tastes and went to the land fill. We're down to just stuff that is in sealed packages, like cheese, wieners, etc. The kids have been gone a week and a half already; time flies. They have driven from Las Vegas to East St. Louis, IL, been oriented, got their new truck, and a load out of Chicago, and are on their way to Los Angeles, now.  Here is a link to a vid of Selena, Jer's wife and our Daughter in Law, making her first professional back in; she has good instincts, I think.

https://www.youtube.com/attribution_link?a=ejkhtqC0pYU&u=%2Fwatch%3Fv%3DPk9j_y-PK5Q%26feature%3Dshare



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