Author Topic: whats for dinner tonight (Read 431893 times)

TexasRedNeck · « **Reply #1800 on:** August 19, 2020, 08:37:31 PM »

Bacon and cheese stuffed burger with bacon and cheese on top with grilled onions and jalapeño

Sent from my iPhone using Tapatalk

Nate · « **Reply #1801 on:** August 19, 2020, 09:18:53 PM »

Wendy wanted asian and since all of them suck around here......she handed me a wok, ring and utinsels and said get to wok!

Put a season on it

And

Spicy Beef with vegetables and rice it was

stlaser · « **Reply #1802 on:** August 19, 2020, 09:33:04 PM »

Nice job as always you two!

TexasRedNeck · « **Reply #1803 on:** September 06, 2020, 11:04:39 PM »

Brisket stuffed potato. Good night

Sent from my iPhone using Tapatalk

BobbyB · « **Reply #1804 on:** September 07, 2020, 10:03:52 AM »

Papa Johns, extra sauce grilled chicken and sausage pizza.

Nate · « **Reply #1805 on:** September 07, 2020, 10:44:44 AM »

Both of those.........

TexasRedNeck · « **Reply #1806 on:** September 07, 2020, 06:38:29 PM »

Wifey got some flintstone T bones...they are salted and resting at the moment. Going on the grill shortly....

Sent from my iPad using Tapatalk

Nate · « **Reply #1807 on:** September 19, 2020, 10:45:49 PM »

Not tonight, but for tomorrows dinner.

BobbyB · « **Reply #1808 on:** September 25, 2020, 09:09:21 PM »

Ham and aged swiss, turkey and pepper jack sandwiches with a cup of tomato soup.

Flyin6 · « **Reply #1809 on:** September 26, 2020, 06:00:32 PM »

Quote from: BobbyB on September 25, 2020, 09:09:21 PM

Ham and aged swiss, turkey and pepper jack sandwiches with a cup of tomato soup.

HMMMM

BobbyB · « **Reply #1810 on:** September 26, 2020, 08:01:10 PM »

Quote from: Flyin6 on September 26, 2020, 06:00:32 PM

Quote from: BobbyB on September 25, 2020, 09:09:21 PM
Ham and aged swiss, turkey and pepper jack sandwiches with a cup of tomato soup.
HMMMM

I'm a simple man, honestly I wasn't hungry but made myself eat something. Probably going to do the same tonight.

TexasRedNeck · « **Reply #1811 on:** September 26, 2020, 08:55:38 PM »

Nate I’ll see your ribs and raise you

Sent from my iPhone using Tapatalk

Nate · « **Reply #1812 on:** September 26, 2020, 10:48:18 PM »

Quote from: TexasRedNeck on September 26, 2020, 08:55:38 PM

Nate I’ll see your ribs and raise you

Sent from my iPhone using Tapatalk

Those look delicious!!!

EL TATE · « **Reply #1813 on:** September 28, 2020, 09:59:15 AM »

From my little girls 10th birthday. no cake this year, lol. 3 days marinated short ribs, chicken satay and cilantro lime shrimps, seared ahi tuna, hoisin sesame rice and baby bok choy and cucumber sesame salad. all her choices.

EL TATE · « **Reply #1814 on:** September 28, 2020, 10:01:39 AM »

Had some leftover tenderloin chain, didn't want to do burgers so we did a bucatini stroganoff.

Flyin6 · « **Reply #1815 on:** September 28, 2020, 10:13:42 AM »

Holee freakin tamole

Thats looks really tasty!

Sammconn · « **Reply #1816 on:** September 28, 2020, 10:20:50 AM »

Shoot.
Now I’m hungry and there ain’t nothin like that in my future today...

JR · « **Reply #1817 on:** September 28, 2020, 12:51:55 PM »

Just put 5lbs on,,,,,,,,,,,,,,,,,,,

Farmer Jon · « **Reply #1818 on:** October 14, 2020, 09:09:39 PM »

No description needed yeah it's cold

Sent from my LM-Q730 using Tapatalk

EL TATE · « **Reply #1819 on:** October 15, 2020, 10:28:30 AM »

Don't care Jon, crinkle cut, hot or cold are the best fries out there and I'm prepared to fight over this, lol. just like Gorton's fish sticks!

TexasRedNeck · « **Reply #1820 on:** October 15, 2020, 07:30:18 PM »

Crinkle cut= holds more ketchup

Sent from my iPhone using Tapatalk

Farmer Jon · « **Reply #1821 on:** October 15, 2020, 09:12:04 PM »

It was good. I just wish the Styrofoam containers held heat better.

Sent from my LM-Q730 using Tapatalk

TexasRedNeck · « **Reply #1822 on:** October 16, 2020, 06:38:12 AM »

Wrap it in foil and lay it in the engine compartment and make a lap around the field and it should be good to go!

Sent from my iPhone using Tapatalk

Nate · « **Reply #1823 on:** October 30, 2020, 09:12:59 PM »

Some german cabbage and kielbasa

Nate · « **Reply #1824 on:** November 11, 2020, 11:21:51 PM »

I had a hankerin for some beef stew, and this recipe did not disappoint!

https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-beef-stew-recipe2-1946026

Flyin6 · « **Reply #1825 on:** November 12, 2020, 08:14:26 AM »

Bro, I was wit ya for a pretty long ride. But I'm steppin off the train for a break while you get rid of that brown stuff.
Stew/soup and me...Not so much
Unless of course we're talkin' some yummy lobster bisque!!!

Bigdave_185 · « **Reply #1826 on:** November 12, 2020, 01:30:22 PM »

Now that sounds like a good idea. That sounds great

Sent from my iPhone using Tapatalk

TexasRedNeck · « **Reply #1827 on:** November 12, 2020, 02:12:15 PM »

Looks good Nate, but I can’t help but remember the Ride2Recovery bicycle ride where the small Texas town welcomed us at the end of one days 60 mile ride by serving us stew.

Several of us the next morning had the runs sumpin’ fierce and almost couldn’t get on the bikes to ride the next 50 miles. We were eating Imodium like candy...

Sent from my iPad using Tapatalk

TexasRedNeck · « **Reply #1828 on:** December 05, 2020, 08:50:03 PM »

Carne guisada tonight. Ready for a nap

Sent from my iPhone using Tapatalk

Sammconn · « **Reply #1829 on:** December 06, 2020, 10:14:01 PM »

So I tried out the sous vide tonight. Had it for far too long, but never eat steaks at home.
Forgot a plated pic but it was a deadly medium rare. Did not let me down. Then was a bacon onion Brussels sprouts combo. Oh yeah and the fresh bread.

Sent from my iPhone using Tapatalk

Nate · « **Reply #1830 on:** December 06, 2020, 11:13:51 PM »

Quote from: Sammconn on December 06, 2020, 10:14:01 PM

So I tried out the sous vide tonight. Had it for far too long, but never eat steaks at home.
Forgot a plated pic but it was a deadly medium rare. Did not let me down. Then was a bacon onion Brussels sprouts combo. Oh yeah and the fresh bread.

Sent from my iPhone using Tapatalk

Samm, may i recommend halving those sprouts, giving the a shake with extra virgin olive oil and some salt/pepper/onion powder/garlic powder, giving them a bake @ 350 until golden nice and golden brown all over. Bacon fat/grease adds to it as well...lol

Sammconn · « **Reply #1831 on:** December 13, 2020, 07:23:17 PM »

Bison burger. Still warm out of the oven artisan bun. Boring fries. Fresh brewed IPA. Don’t get much better.

Sent from my iPhone using Tapatalk

TexasRedNeck · « **Reply #1832 on:** December 19, 2020, 08:31:47 PM »

Many of you are probably like me in that you use foil a great deal in your smoking and cooking.

I’ve struggled to find a real bona fide heavy duty foil

After a great deal of research I’ve settled on this. 24 inches wide and extremely thick. Not really good for basic use but for wrapping big cuts of meat and lining pans on the smoker that won’t burn through.

Not cheap by any means at about $125 a roll but it is a huge roll (500 ft) that should last for years.

Sent from my iPhone using Tapatalk

Nate · « **Reply #1833 on:** December 19, 2020, 09:53:21 PM »

I have a huge roll of that myself in the 18" x 500' size. Where did you find the 24"?

I am broadening my skills and expanding my cookbook.

Today i made some curry base sauce that will be used for a chicken saagwala recipe that i will be doing Monday night.

base sauce: https://greatcurryrecipes.net/2013/12/31/make-indian-restaurant-style-curry-sauce-large-batch/

chicken saagwala: https://greatcurryrecipes.net/2012/02/01/chicken-saagwala/

Nate · « **Reply #1834 on:** December 19, 2020, 10:18:05 PM »

Quote from: TexasRedNeck on December 19, 2020, 08:31:47 PM

Many of you are probably like me in that you use foil a great deal in your smoking and cooking.

I’ve struggled to find a real bona fide heavy duty foil

After a great deal of research I’ve settled on this. 24 inches wide and extremely thick. Not really good for basic use but for wrapping big cuts of meat and lining pans on the smoker that won’t burn through.

Not cheap by any means at about $125 a roll but it is a huge roll (500 ft) that should last for years.

Sent from my iPhone using Tapatalk

i think this is the same thickness?

https://www.webstaurantstore.com/24-x-500-food-service-extra-heavy-weight-aluminum-foil-roll/12224X5XHD.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=EAIaIQobChMI6KiB7sfb7QIVT_DACh1ZSAoYEAQYAiABEgKU8PD_BwE

wyorunner · « **Reply #1835 on:** December 19, 2020, 11:27:06 PM »

Quote from: Nate on December 19, 2020, 10:18:05 PM

Quote from: TexasRedNeck on December 19, 2020, 08:31:47 PM
Many of you are probably like me in that you use foil a great deal in your smoking and cooking.

I’ve struggled to find a real bona fide heavy duty foil

After a great deal of research I’ve settled on this. 24 inches wide and extremely thick. Not really good for basic use but for wrapping big cuts of meat and lining pans on the smoker that won’t burn through.

Not cheap by any means at about $125 a roll but it is a huge roll (500 ft) that should last for years.

Sent from my iPhone using Tapatalk

i think this is the same thickness?

https://www.webstaurantstore.com/24-x-500-food-service-extra-heavy-weight-aluminum-foil-roll/12224X5XHD.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=EAIaIQobChMI6KiB7sfb7QIVT_DACh1ZSAoYEAQYAiABEgKU8PD_BwE

I like that stuff there.

We bought that 1000’ roll from a restaurant supply when we lived in GA, 7 years ago.

It’s not the super thick stuff but we’ve been pleased with it.

TexasRedNeck · « **Reply #1836 on:** December 20, 2020, 09:01:01 AM »

Quote from: Nate on December 19, 2020, 10:18:05 PM

Quote from: TexasRedNeck on December 19, 2020, 08:31:47 PM
Many of you are probably like me in that you use foil a great deal in your smoking and cooking.

I’ve struggled to find a real bona fide heavy duty foil

After a great deal of research I’ve settled on this. 24 inches wide and extremely thick. Not really good for basic use but for wrapping big cuts of meat and lining pans on the smoker that won’t burn through.

Not cheap by any means at about $125 a roll but it is a huge roll (500 ft) that should last for years.

Sent from my iPhone using Tapatalk

i think this is the same thickness?

https://www.webstaurantstore.com/24-x-500-food-service-extra-heavy-weight-aluminum-foil-roll/12224X5XHD.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=EAIaIQobChMI6KiB7sfb7QIVT_DACh1ZSAoYEAQYAiABEgKU8PD_BwE

Could be. I can’t seem to find the website that I used to compare. Restaurant supply places are great go tos. I needed mine shipped to the boonies and shipping is stupid expensive for a 20lb roll of foil.

Reynolds wasn’t the only one but it was on Amazon and I have prime so it was easier.

In 5 years when I run out of this I’ll try that one for comparison lol.

Sent from my iPhone using Tapatalk

TexasRedNeck · « **Reply #1837 on:** December 22, 2020, 08:14:19 PM »

Wife made red beans and rice. Added this hot sauce that my mom made

Little dab will do ya

Sent from my iPhone using Tapatalk

Nate · « **Reply #1838 on:** December 23, 2020, 12:21:11 PM »

was it very hot?

wyorunner · « **Reply #1839 on:** December 23, 2020, 06:04:06 PM »

Is it pure trindad scorpion? Or is it something like, 4 jalapeños 1 scorpion, and whatever base she used.

TexasRedNeck · « **Reply #1840 on:** December 23, 2020, 07:00:47 PM »

All scorpion. Oil and garlic and vinegar

1/4 tsp in a big bowl of beans is hot.

She grew them this year and brought me some seeds

Sent from my iPhone using Tapatalk

wyorunner · « **Reply #1841 on:** December 23, 2020, 08:01:43 PM »

Yea that would be spicy! Scorpions are something to the tune of 1.7-1.9 million scoville. We grew them once, in AZ.... next to our jalapeño plants. Certainly turned up the heat on the jalapeños!

Nate · « **Reply #1842 on:** December 23, 2020, 08:55:11 PM »

Quote from: TexasRedNeck on December 23, 2020, 07:00:47 PM

All scorpion. Oil and garlic and vinegar

1/4 tsp in a big bowl of beans is hot.

She grew them this year and brought me some seeds

Sent from my iPhone using Tapatalk

Quote from: wyorunner on December 23, 2020, 08:01:43 PM

Yea that would be spicy! Scorpions are something to the tune of 1.7-1.9 million scoville. We grew them once, in AZ.... next to our jalapeño plants. Certainly turned up the heat on the jalapeños!

Both of you need to go sit in the corner and counsel yourselves.....whats next, you need to use the other bathroom?

JR · « **Reply #1843 on:** December 23, 2020, 08:58:18 PM »

It is how they "feel" right?.

TexasRedNeck · « **Reply #1844 on:** December 23, 2020, 09:28:07 PM »

Nate if you are talking smack about how much heat you can handle,I wish you were here. I can eat fire on a stick and this stuff is hot.

Sent from my iPad using Tapatalk

wyorunner · « **Reply #1845 on:** December 24, 2020, 07:41:14 PM »

Quote from: Nate on December 23, 2020, 08:55:11 PM

Quote from: TexasRedNeck on December 23, 2020, 07:00:47 PM
All scorpion. Oil and garlic and vinegar

1/4 tsp in a big bowl of beans is hot.

She grew them this year and brought me some seeds

Sent from my iPhone using Tapatalk

Quote from: wyorunner on December 23, 2020, 08:01:43 PM
Yea that would be spicy! Scorpions are something to the tune of 1.7-1.9 million scoville. We grew them once, in AZ.... next to our jalapeño plants. Certainly turned up the heat on the jalapeños!

Both of you need to go sit in the corner and counsel yourselves.....whats next, you need to use the other bathroom?

Lol, I’m sure I’d still eat it, and enjoy it. However I’d need mop when done, don’t know what happened but my face has begun sweating when consuming anything with heat, including jalapeños.

TexasRedNeck · « **Reply #1846 on:** December 24, 2020, 07:47:45 PM »

Yeah, I used to eat fire three meals a day, but as I get older, I have to limit to one or two meals lol....

Sent from my iPad using Tapatalk

TexasRedNeck · « **Reply #1847 on:** December 24, 2020, 08:26:08 PM »

Broke in my new 16qt pot by making carne guisada

Sent from my iPhone using Tapatalk

JR · « **Reply #1848 on:** December 24, 2020, 09:10:13 PM »

Dang that looks good. Yep, not hot enough until you sweat and you nose clears!

Sammconn · « **Reply #1849 on:** December 25, 2020, 08:06:42 PM »

Philly cheesesteak on hot out of oven bun.
Not at all traditional but totally delicious.

Sent from my iPhone using Tapatalk