SylvanLakeWH 25,522 #201 Posted December 1, 2023 1 minute ago, WHX?? said: Call me a weirdo Weirdo. And I know all about folk who don't like shrooms... just not right... 1 3 Share this post Link to post Share on other sites
Pullstart 62,826 #202 Posted December 1, 2023 51 minutes ago, WHX?? said: Call me a weirdo but I love them canned potatoes fried up with bacon n onions. I also love them fake powdered spuds. 🥔 Pay no nevermind to Pullstart Sylvia... he doesn't like the fungus 🍄 either. I called him a picky eater but Mrs. P says he's not. Not picky, I just know what I like! 2 Share this post Link to post Share on other sites
Pullstart 62,826 #203 Posted December 1, 2023 (edited) 51 minutes ago, SylvanLakeWH said: Weirdo. And I know all about folk who don't like shrooms... just not right... Edited December 1, 2023 by Pullstart 4 Share this post Link to post Share on other sites
Achto 27,559 #204 Posted December 4, 2023 (edited) Jalapeno popper grilled cheese. Chopped fresh jalapeno, cream cheese, & a little garlic power for the popper mix. Bread (we used rye) popper mix liberally spread , a few strips of cooked bacon, Few slices of cheddar, bread. Our new house favorite. Edited December 4, 2023 by Achto 3 1 Share this post Link to post Share on other sites
WHX?? 48,809 #205 Posted December 4, 2023 On 12/1/2023 at 7:53 AM, SylvanLakeWH said: Weirdo. And I know all about folk who don't like shrooms... just not right... Funny thing is when I was a kid I cried like a school girl if my folks ordered a pizza with 'rooms. Now I cry like a school girl if it doesn't! 33 minutes ago, Achto said: Our new house favorite. Ingredients on the shopping list... Got a might powerful hankerin for stuffed poblanos too 2 Share this post Link to post Share on other sites
SylvanLakeWH 25,522 #206 Posted December 4, 2023 Sloppy deer and Deerghetti... venison kids style: Youngins coming' for a visit... gettin' ready!!! 1 1 2 Share this post Link to post Share on other sites
SylvanLakeWH 25,522 #207 Posted December 5, 2023 12 minutes ago, WHX?? said: I cried like a school girl if my folks ordered a pizza with 'rooms. Now I cry like a school girl if it doesn't! My eyes... I can't feel them... Onions or visuals... Just... Nope. 2 Share this post Link to post Share on other sites
WHX?? 48,809 #208 Posted December 21, 2023 (edited) Vension back strap medalions drowned in butter, bit of olive oil and mushrooms n onions. This just to kick it up a notch... BAM... Note the cast iron skillet for proper searing... WOW! Edited December 21, 2023 by WHX?? 1 1 4 Share this post Link to post Share on other sites
Treepep 562 #209 Posted December 23, 2023 On 12/4/2023 at 6:58 PM, SylvanLakeWH said: Sloppy deer and Deerghetti... venison kids style: Youngins coming' for a visit... gettin' ready!!! Brings back fond memories of Grandpa making Sloppy does n Staghetti for us kids! Keep up the tasty work! 3 2 Share this post Link to post Share on other sites
Achto 27,559 #210 Posted December 25, 2023 (edited) Smoked Deviled Eggs. To make this it is best to have outside temps of 35f or less. Today, Christmas Eve in North Central Wisconsin it was about 45f but I decided to risk it anyway. Make up your Deviled Eggs as you normally would. (We mix the yolks with yellow mustard, Hellmanns mayo, salt & pepper.) After you have your Deviled Eggs made, sprinkle some paprika on them, add some crushed cook bacon and a thin slice of fresh Jalapeno. Now cold smoke your eggs for 2.5 to 3 hours. These things are like crack to me, I ate half a dozen myself today. Edited December 25, 2023 by Achto 3 1 3 Share this post Link to post Share on other sites
ebinmaine 67,380 #211 Posted December 27, 2023 Trina's been experimenting with a her-bilt outdoor charcoal setup. Cooking area is roughly 20 x 30 inches. This evening she made a couple hunks of chicken. Seems to be working great. Wednesday we're hosting a gathering requested by her daughter so the family can get together. Trina's gonna try cooking a whole turkey, splayed open. 1 1 Share this post Link to post Share on other sites
davem1111 2,030 #212 Posted December 27, 2023 Wow, hadn't seen this thread before - good stuff! If anyone here has gluten intolerance, or cooks for anyone who does, I have some things I can share. I made gluten-free cranberry scones for Christmas brunch, and they were delicious - you'd never know they were gluten-free if you weren't told. I make gluten-free muffins of some type just about every weekend. My wife, daughter, and son all have gluten issues, and I've gotten somewhat healthier and slimmer since I've cut down on the gluten over the last 11 years. I think all it does to me is makes me a bit gassy, so I still splurge sometimes. But no gluten in our house. I also use Monk Fruit/Erythritol sweeteners a lot, but not for the kids. Cooking gluten-free is a challenge.... gluten AND sugar-free is a BIG challenge. 2 1 Share this post Link to post Share on other sites
Pullstart 62,826 #213 Posted January 9 On 12/26/2023 at 9:06 PM, davem1111 said: Wow, hadn't seen this thread before - good stuff! If anyone here has gluten intolerance, or cooks for anyone who does, I have some things I can share. I made gluten-free cranberry scones for Christmas brunch, and they were delicious - you'd never know they were gluten-free if you weren't told. I make gluten-free muffins of some type just about every weekend. My wife, daughter, and son all have gluten issues, and I've gotten somewhat healthier and slimmer since I've cut down on the gluten over the last 11 years. I think all it does to me is makes me a bit gassy, so I still splurge sometimes. But no gluten in our house. I also use Monk Fruit/Erythritol sweeteners a lot, but not for the kids. Cooking gluten-free is a challenge.... gluten AND sugar-free is a BIG challenge. Please do share! I have a feeling that the gluten isn’t always the issue, it’s the chemicals and pesticides used on gluten type fields that really mess with people. Anyway, we have one child who has cut out the gluten. It has healed her gut in pretty amazing ways! 1 Share this post Link to post Share on other sites
davem1111 2,030 #214 Posted January 9 2 hours ago, Pullstart said: Please do share! I have a feeling that the gluten isn’t always the issue, it’s the chemicals and pesticides used on gluten type fields that really mess with people. Anyway, we have one child who has cut out the gluten. It has healed her gut in pretty amazing ways! 1. Use "King Arthur Measure for Measure" Gluten Free flour, at least for anything non-savory. Many GF flours have bean flour in them which tastes terrible in something like muffins or cookies. I now use this for everything, including gravy, etc. 2. Google is your friend, but isn't very discriminating when it comes to quality. We've used a lot of recipes from these sites: https://www.mamaknowsglutenfree.com/ https://www.kingarthurbaking.com/recipes/collections/gluten-free-recipes (there are a few other favorites but will have to look for those later). 3. She has some reviews of the flours here, and it may depend on what you're trying to make as to which is best. I haven't done any yeast baking lately but the King Arthur is supposedly not great for that, so I may pick up some of the other kind(s). https://www.mamaknowsglutenfree.com/best-gluten-free-flours/ One thing to remember is that gluten is what holds a lot of baked goods together. Using Xanthan Gum (which is already in most GF 1-for-1 flours) helps but GF items are usually more crumbly and gooey or sticky. In some cases, adding more egg and less liquid than the recipe says, helps get a better texture. Share this post Link to post Share on other sites
Ed Kennell 38,094 #215 Posted February 13 Two of my faves. Saturday was our annual Oyster Pie Dinner. Always brings the clan back home. Tonight was roast venison neck with onion ,carrots, spuds, and cheddar bisquits. 1 3 Share this post Link to post Share on other sites
Wayne0 450 #216 Posted Tuesday at 07:04 PM (edited) This is a big quantity because I can it, and give it as gifts. It cuts down easily for smaller batches. Divide by 8. You can sub maple syrup or molasses for the honey. Great on anything from ribs/chicken to french frys. I always keep a squeeze bottle in the fridge. WAYNE0'S INSANE-O SAUCE 8 CUPS KETCHUP 4 CUPS HONEY 2 CUPS SRIRACHA SAUCE 1 CUP CIDER VINEGAR 1/2 CUP LIQUID SMOKE 1/2 CUP WORCESTERSHIRE SAUCE 8 TSP EACH OF DRY MUSTARD GRANULATED GARLIC SMOKED OR REG. PAPRIKA ONION POWDER GROUND BLK PEPPER GROUND GINGER 4 TSP SALT MIX ALL INGREDIENTS IN A LARGE NON-REACTIVE POT. SIMMER 10MIN. MAKES 12-12OZ.JARS Edited Tuesday at 09:49 PM by Wayne0 1 1 1 Share this post Link to post Share on other sites
stevasaurus 22,713 #217 Posted Tuesday at 08:13 PM Love the ground ginger in this !! Share this post Link to post Share on other sites
Wayne0 450 #218 Posted Tuesday at 09:46 PM Starts out sweet then the heat sneaks up on you. I do sell it on occasion. I have a fan base. 1 Share this post Link to post Share on other sites
ri702bill 8,307 #219 Posted Tuesday at 11:25 PM 1 hour ago, Wayne0 said: Don't know what happened, but this was supposed to post in "Recipes" OOPS Just might need to get posted in Restorations - looks like a good "Paint Stripper"!! 2 Share this post Link to post Share on other sites
