The Food thread

I am plain ole yellow mustard on the hot dog guy and occasionally some slaw and occasionally some chili and sometimes some good ole mayonnaise :eek: :D

My hotdogs are the ones on sale 2 for 1.
 
MMMMMMMM Sirloin Tip Roast, New Potatoes, Fresh Carrots, sweet onions, celery. Slow cooked 205 degrees for 10 hours, good stuff for Supper tonight! :booya:

Pot roast 2.jpg


Pot roast 1.jpg


It'll make yo tongue slap yo teeth outcha mouth! :D
 
For two days I’ve been working on this pizza stromboli idea.
I’ll post pics if it turns out well.
First time recipes have a higher fail rate.
 
Pillsbury thin crust pizza tube topped with marinara (basic marinara with sliced onions, bell pepper and mushrooms. Veggies were sweated down in a skillet first to avoid adding extra water) , pepperoni, spicy Italian sausage, ricotta and mozzarella cheeses, sundried tomatoes and fresh basil.

Rolled, vented and baked...

Yum...
 
I'm going to try my hand at slow cooking a pork shoulder roast and a mess of ribs, braised with beer, garlic, onion, etc. I seared them all off and then I figure about 3.5-4 hours for the ribs and 6-8 for the roast, depending on where the grill temp settles in. Should feed us for most of the week, lol.

zZSSbMkr.jpg
 
gnomesayin said:
I'm going to try my hand at slow cooking a pork shoulder roast and a mess of ribs, braised with beer, garlic, onion, etc. I seared them all off and then I figure about 3.5-4 hours for the ribs and 6-8 for the roast, depending on where the grill temp settles in. Should feed us for most of the week, lol.

zZSSbMkr.jpg
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Damn, looks like you're off to a great start!
 
1.Two pieces of white loaf bread.
2. Slathered with an outrageous amount of Duke's mayonnaise on both sides. No butter knife applications are allowed, put it on with a spoon to ensure an adequate dispersion to cake on the Dukes mayonnaise.
3. A thick piece of Fried Bologna slitted on the edges to ensure more consistent burned spots.
4. Fry on skillet, then throw it on the bread in one fluid motion to retain as much the grease as possible.
5. Allow the Bologna grease oozements and mayonnaise to blend and marinate.
6. Flipping the Bologna gently on the bread to ensure the maximum blend of Bologna grease and mayonnaise has occurred is allowed.
7. Eat while still hot or warm.
 
Greg said:
1.Two pieces of white loaf bread.
2. Slathered with an outrageous amount of Duke's mayonnaise on both sides. No butter knife applications are allowed, put it on with a spoon to ensure an adequate dispersion to cake on the Dukes mayonnaise.
3. A thick piece of Fried Bologna slitted on the edges to ensure more consistent burned spots.
4. Fry on skillet, then throw it on the bread in one fluid motion to retain as much the grease as possible.
5. Allow the Bologna grease oozements and mayonnaise to blend and marinate.
6. Flipping the Bologna gently on the bread to ensure the maximum blend of Bologna grease and mayonnaise has occurred is allowed.
7. Eat while still hot or warm.
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I read this and had two arteries instantly harden. :confused:
 
Ya had me right up until the ''outrageous amount of mayo put on with a spoon''. Not a fan of mayo at all.
One of my sons' buddies puts mayo on burgers,,WTF?
 
Bobw said:
Ya had me right up until the ''outrageous amount of mayo put on with a spoon''. Not a fan of mayo at all.
One of my sons' buddies puts mayo on burgers,,WTF?
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I didn't know that it was possible without the mayonnaise.
 
Greg said:
1.Two pieces of white loaf bread.
2. Slathered with an outrageous amount of Duke's mayonnaise on both sides. No butter knife applications are allowed, put it on with a spoon to ensure an adequate dispersion to cake on the Dukes mayonnaise.
3. A thick piece of Fried Bologna slitted on the edges to ensure more consistent burned spots.
4. Fry on skillet, then throw it on the bread in one fluid motion to retain as much the grease as possible.
5. Allow the Bologna grease oozements and mayonnaise to blend and marinate.
6. Flipping the Bologna gently on the bread to ensure the maximum blend of Bologna grease and mayonnaise has occurred is allowed.
7. Eat while still hot or warm.
Click to expand...


@Greg , Ditto on this, I have eaten a many a one just like you stated above. :booya: :punkrocke

I also like the bologna cooked like that and eat with eggs and grits for breakfast. :D
 
Nice I'm making chili today too. Never made my own recipe before so I'm excited to see how it turns out. Either really good or a lot of bizarre tastes.
 
BobbyFord said:
I don’t think I ever make it the same twice. I have guidelines but it depends on the taste buds for that particular day.
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Yeah I'm usually good at getting the right amount of flavor I'm just trying a couple different things I saw people online say to do. I can't do spicy at all so I'm trying to get a sweet and savory.
 
BobbyFord said:
I don’t think I ever make it the same twice. I have guidelines but it depends on the taste buds for that particular day.
Click to expand...
I make it the way mama and grandma used to make chili and pretty much everything else. A pinch of this and a shake of that and a handful of those.
 
kkfan91 said:
Yeah I'm usually good at getting the right amount of flavor I'm just trying a couple different things I saw people online say to do. I can't do spicy at all so I'm trying to get a sweet and savory.
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I normally add diced smoked bacon but today I did not. A little sugar or maple syrup counters the tomato acidity. I added a bit of cane sugar today. Good luck!!
 
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My entire kitchen smells like cider so that bottle of angry orchard in it was probably a mistake...see how it tastes.
 
Its appley, which does not mix well with the teriyaki sauce, but it's not as bad as I feared
 
My lunch today is: (and more than likely supper)
Pinto beans cooked slow in a crock pot for 14 hours with Smoked Ham hock as seasoning. (I soak the beans 24 hours before they go into pot)
The Ham hock comes apart and I tear it all to pieces in the crock and let it really cook all the flavors of the hock into the beans along with the bones.
Eat over white rice or yellow rice with a large pat of butter. Mighty good stuff :booya: :punkrocke
 
sdj said:
My lunch today is: (and more than likely supper)
Pinto beans cooked slow in a crock pot for 14 hours with Smoked Ham hock as seasoning. (I soak the beans 24 hours before they go into pot)
The Ham hock comes apart and I tear it all to pieces in the crock and let it really cook all the flavors of the hock into the beans along with the bones.
Eat over white rice or yellow rice with a large pat of butter. Mighty good stuff :booya: :punkrocke
Click to expand...
Gramma used to make ham hocks and beans. She called it Navy bean soup.
 
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