Stromboli!
Philadelphia style. Three meat with mozzarella and provolone. Homeade Italian Bread dough of course.
mmm…mmm…good
My Son calls them “Black Lung Marmalade Sriracha Wings”…
One of my favorite cooks!
manicotti with venison burger in the red sauce.
Wow man, that looks great. That would fit perfect in the Comfort Food thread.
Can we get a recipe for that pie?
Man hat thing looks delicious!
How bout some more Southern dishes.
Do you know how to cook Possum and raccoon?
Beef stew. With plenty of bay leaves.
I feel fairly happy with myself…deep frying is something I’ve not done a lot of, but I feel like I nailed fried chicken last night. Used a lot of hot pepper sauce in the egg wash, gave it a great flavor, though not much heat. Come to think of it, that’s what’s in my lunch, maybe its time to take an early lunch break…
Not a fan, Nic?
Tonight is herb and panko crusted Tilapia with mushroom risotto and roasted artichokes. Nothing fancy
Pizza Hut, here. :
A homemade pizza tonight, with a bottle of Pliny.
Nice
Fred
Oh, it was alright, and I’ve no great intention to set alight the raging fires of the BBQ WARS, but OK Joes did not impress me…I would have found it not so bad except for the wealth of praise and adulation heaped upon it by some Kansan relatives. The ribs I had were OK, the fries were sodium delivery sticks (I like a salty fry, but holy crap, those things were desicating my insides!), and the sauces (tried the normal and the spicy) just weren’t my favorite…beans weren’t my style either. The place was packed and it took us an hour to get served…again, it was more the vast discrepancy between reputation/expectations, and the actual food that struck me. Personally I’m an LC’s kinda guy, which is right down the road from me, and Gates sauce is my favorite. Also like Jack Stack. My first job was at a small BBQ place in east KC that is no longer there, but they had awesome beans and sausage. But that’s the great thing about BBQ, everybody has different favorites…I don’t mean to be too negative, anybody serving smoked meats gets respect from me…man, criticizing somebody’s favorite BBQ place feels like insulting their momma or something, no offense man! In fairness they aren’t the bottom of the barrel in KC BBQ by any stretch. I just thought it was weird how widespread love for OK Joes is…maybe its a Kansan thing (I’m MO side)?
If you want good barbecue, go to Angelo’s, just north of downtown Ft Worth.
Last night, Roast Beef (w/potatoes, onions, mushrooms and garlic) from the crock pot, brown rice from the rice cooker and steamed broccoli. And a half pint of my Saison.
Don’t let cappozoli hear about that!! :o 
:D…crock pot AND a rice cooker…you are in for in now buddy
A mix of turnip, collard, rape and mustard greens fresh out of the garden boiled w/smoked ham hock.
1/2 white beans & 1/2 pinto beans cooked in the pressure cooker with another smoked ham hock.
Pickled okra.
Cornbread to soak up the pot likker.
Recliner until Mrs. Tubercle wakes me up and makes me go to bed.
Funny, that’s what mama’s cookin’ tonight too. Beans and cornbread. Except 100% pintos and no greens.
OK, I’ll bite - what’s wrong with a crock pot? :-\
Hey, its like this. Cooking is like brewing, if it works for you and you are happy with the results then it is great.
For example: I am an extract brewer. I have not yet found the time to go to AG. Extract works for me. I can make a few batches of ale and cider, stock them away in the basement and it will last. It works for me. Is it the best way to brew so to reach a consistent level of quality that I want to achieve? no. For now it has to do.
I personally don’t like crock pots and if ever editing your kitchen appliance I would recommend loosing the crock pot and upgrading, go to “AG” so to speak.
My argument is; why cook a piece of meat for eight hours until it is completely dried out stringy and over cooked? The meat loses it flavor. I have never had an outstanding meal made in a crock pot. I wont say it was bad just ‘OK’. So’ many people have tried to convince me by serving me their special dish made in a crock pot and I am never impressed. Just turns it to mush.
The argument on the other side is that you can start dinner in the morning and have it ready when you get home. I personally dont see the convenience cause I can do the same job in a pressure cooker in a tiny fraction of the time and energy consumption. I could prepare the ingredients in the AM get home from work put them in the pressure cooker and have the tough , beef pork, venison tender and ready to eat in under an hou, small enough pieces in a half hour. With a little practice and the pressure cooker you can make great stuff, whole dry beans, tough pieces of meat, (whatever) and with no fuss it comes out delicious and perfectly cooked in very, very little time.
Dutch oven works the same too.
Its like nonstick pans, I just dont need it.
But if it is working for you it is just fine. Nothing wrong with a crock pot. Works great keeping your meatballs and sauce warm on the table.