What's cookin' tonight

Discussion in 'Food for The Floor Pro' started by Barry Carlton, Jan 18, 2011.

  1. cproader

    cproader All over T's last nerve Senior Member

    :blink:...is it somethin in the cheese up there Nate? Its chilli with an I, not a Y.....carry on fellas......:eh:
     
  2. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    Tonight it's Idaho Baked Potato Soup.

    I have never made it but Suzanne does a heavenly job.

    Idaho Baked Potato Soup | BigOven

    This is all we do, just follow the recipe.

    Yummmmmm on a cold night like we have had the past coupla nights and tonight.
     
  3. Daris Mulkin

    Daris Mulkin The One and Only Charter Member I Support TFP Senior Member

    I don't like potato soup but my wife does so I was checking out the recipe to see if it sounded anything like granny used to make.
    There is one ingredient in the recipe I can't figure out how it is done. How do you take a tablespoon or teaspoon of salt and shred it??

    Daris
     
  4. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    Too funny Daris :yesss:

    She uses a post card we got when we visited here many many years ago. I looked on line for a match. The only difference tween our postcard and the link is that one word. Suzanne got a kick out of it...still chuckling.
     
  5. Daris Mulkin

    Daris Mulkin The One and Only Charter Member I Support TFP Senior Member

    Hey they got those grinders for sea salt. Would that be considered a shredder? If not I can put some through my paper shredder.

    Daris
     
  6. Steve Olson

    Steve Olson Hardwood/Laminate Guru Charter Member Senior Member

    My buddy the deer hunter called me, he had just tagged his second buck, it was getting late and he needed some help. I went over to help him break it down, as we were finishing up I asked him why he didn't use the neck, he said "Take it"

    Never cooked deer neck, so I did it like a roast. Seasoned it, floured it, browned it in a hot dutch oven. Add about a cup each of good red wine, and a cup of chicken broth. Added quartered red potato's, sliced carrots, onion, celery, mushrooms. some fresh rosemary and bay leaves. Put in the oven for 3-4 hours, @325°. Shredded the meat off the bones, added it back in and served it up.

    Meat was handled right, and the stew was really good. Meat is super lean, so it doesn't have the richness of pork or beef, but, even my wife liked it. Got 3 more days to bag another.

    Was out on the boat. scouring New Melones for a "volunteer" today, counted 97 does in 5 hours, and not a buck among them. These are the smart ones, and I think they've gone nocturnal:yesss:
     
  7. Nate Hall

    Nate Hall Types With Elbows Senior Member Published

    A friend of mine had a meat saw that he used to cut cross sections of the neck to make "neck roasts" out of the neck. I cooked them like a chuck roast and it worked just fine.
    Does drooling in your deer stand attract, or scare off the big boys?
     
  8. Steve Olson

    Steve Olson Hardwood/Laminate Guru Charter Member Senior Member

    I've never shot from a stand, I'm a stalker.:cool:
     
  9. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    So Sunday, or maybe it was Saturday night we had Beer Can Chicken (sans the beer). put onions, pepper, rosemary, thyme, and marjoram in the water in the can, also under the skin of the chicken. Grilled it. Turned out perfect. Fast forward to tonight. Open faced chicken sandwiches on sourdough with home made gravy.

    Coming on to comfort food time :)
     
  10. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    Tonight is grape leaves stuffed w/ ground lamb and rice and couscous pepperanade.

    I like stuffed grape leaves fresh, but they are better the next day cold....yummmmm

    We have lamagen (sp) lamb pizza...sort of, on the horizon....yummmmers
     
  11. cproader

    cproader All over T's last nerve Senior Member

    Oh yeah, stuffed grape leaves with lamb and rice. Now yer gettin into my fave cuisinin, Lebanese......:drool:
     
  12. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    In Fresno it is considered Armenian cuisine.
     
  13. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    Today for lunch I split two of the grape leaf rolls in half lengthwise and put them on a sandwich with a handful of fete cheese and grilled it.

    Yummy grilled cheese lunch!!!!!
     
  14. Nate Hall

    Nate Hall Types With Elbows Senior Member Published

    We stuff Swiss chard from our garden(northern lightsREAL COLORFUL)
    Last year we used lentils instead of meat. Tasted just as good.
     
  15. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    I should have kept up with this. I have made some very good and pretty dishes the past 2 1/2 weeks. this is tonight's....chicken picata. That's all I made, no salad this time. Worked at the restaurant till 4:30 AM. Much too hard for an old man.
     

    Attached Files:

  16. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    Sorry for no pics tonight...Schintzle and Jeager sauce......nearly inhaled. :yesss:
     
  17. kylenelson

    kylenelson You'll find me on the floor I Support TFP Senior Member

    Dang Barry, I love me some fancy food but I don't have the time or money to make it for myself! Nicely done sir! I appreciate your culinary skills, if even through photo only. The grape leaves with lamb and rice sounds stinkin' delicious. When I was in coeur d'alene last fall I had a lamb tagine that was straight from heaven...ever since then I've been craving lamb!
     
  18. Barry Carlton

    Barry Carlton I Support TFP Senior Member Published

    Trust me, very little I make is spendy or difficult to make...it just looks and tastes that way.
     
  19. kylenelson

    kylenelson You'll find me on the floor I Support TFP Senior Member

    I guess that's part of the beauty of it eh? I remember your basil simple syrup you posted on here a long time ago, I made it and used it...not too bad!
     
  20. cproader

    cproader All over T's last nerve Senior Member

    Lamb is nfriggin awesome, and I can't figger out why it ain't more available. And especially in Montaaaaana......:blink:.....I have to trip over to Seattle to get me some Lebanese lamb as often as I can. Now I gotta change my shirt...thanks grasshopper....:eh:
     
Loading...

Share This Page