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Whats cookin

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  • Member since
    September 2012
Posted by GMorrison on Saturday, October 10, 2020 11:28 PM

Man, gin that's great.

 

Bill

 Modeling is an excuse to buy books.

 

  • Member since
    September 2012
Posted by GMorrison on Saturday, October 10, 2020 11:36 PM

fermis

 Had my wifes half-brother (long story), his wife and her brothers out over the weekend. Her brothers are new to the world of firearms...so my bro-in-law and I got em schooled up a bit. We had a BLAST!!!!

 After that....

Bacon wrapped backstrap...aka...woods meat, filet mignon! Also had green beans and cheesy taters...but those aint important!

 

I'm going back through posts and they are all wonderful. What a great bunch of brothers.

I liked this one because I have no idea what J is talking about, although my parents were multi generational Michiganders, blood ran maze and blue.

Namesake governor. 

 

Bill

 

 Modeling is an excuse to buy books.

 

  • Member since
    August 2020
  • From: Lakes Entrance, Victoria, Australia.
Posted by Dodgy on Monday, October 12, 2020 4:50 PM

I've just discovered this thread and I love it. Food, booze and modeling...... surely I have died and gone to heaven!

Jill and I love to cook. I'm okay, but Jill is awsome. We do a lot of vegetable and fruit preserving and Jill makes her own relishes, pickles and Worcester sauce. We grow a lot of our own vegies and keep half a dozen chooks. I also like to cure and smoke my own bacon. And, as we live in a fishing village, seafood is plentiful. We usually trade our own produce for seafood.

Tonight I'm making Moroccan lamb shanks. Will post a photo when done.

 

 

 

I long to live in a world where chickens can cross the road without having their motives questioned

  • Member since
    February 2011
Posted by GreySnake on Wednesday, October 14, 2020 10:51 AM
Made Jambalaya using Paul Prudhomme’s (famous Cajun chef) recipe using chicken and andouille sausage last. My spouse woke up with a stomach virus yesterday so she wasn’t able to enjoy any with me. Made her a bowel of chicken noodle soup that she appreciated.  
Tonight I might or might not be making Greek lemon Chicken in potatoes. I have a few chicken pieces that need used within the need two days and right now they are marinating.
  • Member since
    August 2019
  • From: Central Oregon
Posted by HooYah Deep Sea on Wednesday, October 14, 2020 11:56 AM

Speaking of birds, I've mentioned sniping doves in the back yard recently. I'd planned on just doing the usual 'wrapped with bacon' deal, but just heard from a friend that he slow cooks the breasts in a white / cream sauce, in the crock pot. It sounded real good so I'm goint to try a mushroom soup sauce like I do for pork chops. Should be interesting .  .  . Maybe add some curry powder too. Dove breasts are a dark meat and of a different charistic than say chicken. So, the cooking methods used are a bit different too.

"Why do I do this? Because the money's good, the scenery changes and they let me use explosives, okay?"

  • Member since
    August 2020
  • From: Lakes Entrance, Victoria, Australia.
Posted by Dodgy on Wednesday, October 14, 2020 3:31 PM

Ok, so this is the photo of the Moraccan lamb shanks on a bed of cous cous with apricots and dates. Turned out ok, but I think there's a couple of things I can improve on next time.

I long to live in a world where chickens can cross the road without having their motives questioned

  • Member since
    October 2016
  • From: Louisiana Gulf South
Posted by Mrchntmarine on Sunday, November 22, 2020 5:05 PM

so i threw together some stewed cabbage - tomato, garlic, some green onion a little water and a dash of sugar and a splash of red wine vinegar.  A little salt.  Also, chorizo venison stuffed poblanos.  A little rice, some portabello, diced tomato and gonna get topped w/ some jack cheese.  A little tomato in it too....

Keep on modeling!

All the best,

William

  • Member since
    August 2019
  • From: Central Oregon
Posted by HooYah Deep Sea on Sunday, November 22, 2020 5:17 PM

Okay, so stepping back a few posts, I did the slow cooked dove breasts. In the crock pot I put one can of Campbell's condensed mushroom soup with one can of water. To that I added a dollop of roast chicken flavored 'Better Than Bouillon', and then cranked it up. Once warm, I added four full breasts. I let it go for about three hours and then lowered the temp to low and continued for another 2.5 hours. At that point, the *** meat almost literally fell off the ribs and breastbone. I served it on wild rice with a glass of blush. Voila!

"Why do I do this? Because the money's good, the scenery changes and they let me use explosives, okay?"

  • Member since
    August 2014
  • From: Willamette Valley, Oregon
Posted by goldhammer on Sunday, November 22, 2020 5:33 PM

That would work with ruffed or blue grouse as well.

  • Member since
    October 2016
  • From: .O-H-I-O....
Posted by DasBeav on Sunday, November 22, 2020 5:56 PM

Not the Forum post I should've clicked on when I am trying to lose 10lbs. Everything looks delish! I just had a bowl of cereal and an apple.Sad

 Sooner Born...Buckeye Bred.

 

  • Member since
    September 2012
Posted by GMorrison on Sunday, November 22, 2020 9:50 PM

Wonderful, people!

We cooked Indian food last night.

Naan in my skillet:

cauliflower coconut curry on the stove top:

Chicken Tikka Masala in the slow cooker:

Plated:

Please keep posting!

Bill

 Modeling is an excuse to buy books.

 

  • Member since
    April 2003
  • From: USA
Posted by keavdog on Sunday, November 22, 2020 10:06 PM

I love Indian food.  We do a great yellow curry we learned at Sur La Table and I did a Chicken Tikka Masala that was great, but question the amount of ghee :).  I'd love the recipe for the naan recipe if you're willing.

Thanks,

John

  • Member since
    September 2012
Posted by GMorrison on Monday, November 23, 2020 10:38 AM

keavdog

I love Indian food.  We do a great yellow curry we learned at Sur La Table and I did a Chicken Tikka Masala that was great, but question the amount of ghee :).  I'd love the recipe for the naan recipe if you're willing.

 

Sure, here you go.

https://www.allrecipes.com/recipe/14565/naan/?utm_source=emailshare&utm_medium=email&utm_campaign=email-share-recipe&utm_content=20201121

https://www.allrecipes.com/recipe/240337/easy-slow-cooker-chicken-tikka-masala/?utm_source=emailshare&utm_medium=email&utm_campaign=email-share-recipe&utm_content=20201121

 https://www.modernhoney.com/coconut-cauliflower-curry/

Bill

 Modeling is an excuse to buy books.

 

  • Member since
    October 2019
  • From: New Braunfels, Texas
Posted by Tanker-Builder on Monday, November 23, 2020 11:42 AM

Looky Here!

      Have any of you heard of Osmosis? Thanks, I just gained ten pounds after trying so hard to lose it. LOL.LOL. Great looking food for sure.

  • Member since
    August 2019
  • From: Central Oregon
Posted by HooYah Deep Sea on Saturday, November 28, 2020 2:26 PM

Post Thanksgiving tradition:

Deposit carcass in to large pot, add a little herbs, spices, and secret stuff, crank up the heat and bring to a boil then lower to a high simmer for a couple of hours. Remove from heat and toss into the frig over night. This morning I deboned everything and added a bit more flavor and some leftover rice. This afternoon will bring some awesome turkey soup.

"Why do I do this? Because the money's good, the scenery changes and they let me use explosives, okay?"

  • Member since
    December 2002
  • From: Bury St Edmunds, Suffolk, England
Posted by Bish on Saturday, November 28, 2020 4:36 PM

Bill, thats an interesting looking Chicken Tikka Masala, unusual colour and intersting you don't have rice with it.

Did you guys know thats its generally excepted that this dish was invented in the UK. Its most commonly believed to have come from Glasgow. The masala sauce was created and added to an existing Indian Dish, which is dry, to more suit the British palet.

So, when your eating a CTM, your not eating Indian, your eating British Wink. Though we like you tell ourselves it's an Indian, more exotic.

Now this is how you serve it.

I am a Norfolk man and i glory in being so

 

On the bench: Airfix 1/72nd Harrier GR.3/Fujimi 1/72nd Ju 87D-3

  • Member since
    May 2011
  • From: Honolulu, Hawaii
Posted by Real G on Monday, November 30, 2020 11:28 AM

Bish,

I had chicken tika marsala while visiting England in 2015, and it was tasty!

I hope everyone's Thanksgiving weekend went well.  I made the turkey for just me and my sis this year due to the COVID thing.

It was unusual that the Jeff Bezos mind control download antenna popped out this time - it normally never does.  My IT friend told me that the supermarket scanners cannot detect it because the turkey is not programmed until it is in your oven.  It was on the Internet, so it MUST be true!  Stick out tongue

I also made some sides, including twice baked potaotes and candied yams.

The stuffing is Stove Top, the gravy is instant, and the cranberries came out of a can.  I have to save time somewhere!

Sis baked a rum pecan pie and made a casserole with beans, asparagus and shiitake mushrooms.  Sorry, no photos of the last one - it's all gone already.  Embarrassed

“Ya ya ya, unicorn papoi!”

  • Member since
    April 2003
  • From: USA
Posted by keavdog on Wednesday, December 16, 2020 2:54 AM

Here's a real easy one.  Bell peppers, onions and sausage.  I like to use Aidells Artichocke and Garlic Chicken for this but pick your poison.  Put a good sear on the sausage and then dump a cup of water in the pan and cover to steam them up to heat.  My wife does the peppers and onions in a cast iron skillet - she just seems to have a knack at getting them perfectly done.   You want them softened a bit, but still with a bite and a bit of char.  I don't ask her how she does it, she just does it.  It's a great meal, takes about 20 minutes - and if you have a soft roll to fill it gets even better. 

 

Thanks,

John

  • Member since
    November 2020
Posted by Xraylizard on Wednesday, December 16, 2020 8:00 AM

Good eating:)

maybe when I get my shed roof bill paid, I can load up at the grocery!

updated all my kitchenware to stainless and cast iron,...lol

  • Member since
    September 2012
Posted by GMorrison on Wednesday, December 16, 2020 5:06 PM

Bish

Bill, thats an interesting looking Chicken Tikka Masala, unusual colour and intersting you don't have rice with it.

Did you guys know thats its generally excepted that this dish was invented in the UK. Its most commonly believed to have come from Glasgow. The masala sauce was created and added to an existing Indian Dish, which is dry, to more suit the British palet.

So, when your eating a CTM, your not eating Indian, your eating British Wink. Though we like you tell ourselves it's an Indian, more exotic.

Now this is how you serve it.

 

When I was in London on business trips my favorite restaurant was Kahn's in Bayswater.

Bill

 Modeling is an excuse to buy books.

 

  • Member since
    September 2012
Posted by GMorrison on Wednesday, December 16, 2020 5:10 PM

keavdog

Here's a real easy one.  Bell peppers, onions and sausage.  I like to use Aidells Artichocke and Garlic Chicken for this but pick your poison.  Put a good sear on the sausage and then dump a cup of water in the pan and cover to steam them up to heat.  My wife does the peppers and onions in a cast iron skillet - she just seems to have a knack at getting them perfectly done.   You want them softened a bit, but still with a bite and a bit of char.  I don't ask her how she does it, she just does it.  It's a great meal, takes about 20 minutes - and if you have a soft roll to fill it gets even better. 

 

 

"Son of jambalaya."

My wife is chief nut toaster in the kitchen. I just set off the smoke alarm.

Bill

 

 Modeling is an excuse to buy books.

 

  • Member since
    November 2008
  • From: Hatboro, PA
Posted by Justinryan215 on Thursday, December 17, 2020 11:30 AM

Coming to this party waaaaaaay late, but early on you guys were discussing meatloaf....amateurs....

 

until youve stuffed it with ham and cheeses and wrapped it in bacon and slathered it in a good thick, smokey, preferably homemade, barbecue sauce, you havent lived!

 

"...failure to do anything because someone else can do better makes us rather dull and lazy..."

Mortal as I am,I know that I am born for a day.  But when I follow at my pleasure the serried multitude of the stars in their circular course, my feet no longer touch the Earth...

 

  • Member since
    July 2003
  • From: On my kitchen counter top somewhere in North Carolina.
Posted by disastermaster on Thursday, December 17, 2020 12:03 PM

https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Ftse1.mm.bing.net%2Fth%3Fid%3DOIP.nAVkI2HieSG7isJg93fc0gHaE8%26pid%3DApi&f=1

Sherman-Jumbo-1945

" I was so much older then I'm younger than that now "

 

 
  • Member since
    January 2020
  • From: Maryland
Posted by wpwar11 on Friday, December 18, 2020 4:50 PM

Chicago's legendary Portillo's Italian beef sandwich kit.  Delicious.  Give them a try. c

  • Member since
    April 2003
  • From: USA
Posted by keavdog on Saturday, December 19, 2020 1:14 PM

Where do you get a sandwhich kit???

Switching it up this morning for breakfast - a little eggs benedict

 

Thanks,

John

  • Member since
    January 2020
  • From: Maryland
Posted by wpwar11 on Saturday, December 19, 2020 2:25 PM

Tasteofchicago.com.  You can get the Chicago dogs and pizza too.  Easy to make and they are incredible.  

  • Member since
    September 2012
Posted by GMorrison on Saturday, December 19, 2020 4:52 PM

https://topsecretrecipes.com/foodhackerblog/portillos-italian-beef/

 Modeling is an excuse to buy books.

 

  • Member since
    September 2012
Posted by GMorrison on Saturday, December 19, 2020 6:27 PM

Eggs B! We have a Meyer tree that's producing right now and no better use than Hollandaise!

I wish we had a few hens, I may some day. My friend Mark sold his and moved away and I considered it, but building a coop would be one too many projects.

Hot Pockets; no words...

The meat roll looks really good. So many cuisines have a version of that. What's the home made sauce have?

 

Bill

 Modeling is an excuse to buy books.

 

  • Member since
    May 2011
  • From: Honolulu, Hawaii
Posted by Real G on Tuesday, December 22, 2020 1:48 PM

Gearing up for the holidays:

This is a variation of pecan pie, using mac nuts, dark chocolate, and rum!  The rum was light, so maybe I'll switch to bourbon for No.2.  I was planning on using mac nuts from my yard, but was lazy and didn't collect any.  Embarrassed

And waste not, want not:

I froze the leftover Thanksgiving turkey for later use, and made some turkey pot pies.  It's a really simple dish comprising turkey, potatoes, carrots, onions, celery, peas, a can of Campbell's cream of chicken soup, and store bought ready to use pie dough.

And just for the heck of it, I tried making cranberry sauce:

A coworker suggested I try it, and I was surprised how simple it was to make.

“Ya ya ya, unicorn papoi!”

  • Member since
    September 2012
Posted by GMorrison on Friday, January 22, 2021 11:34 PM

Pizza night!

Artichoke, olive, tomato sauce, mozz

 Grapes, blue cheese, carmelized onions!

 

 

 Modeling is an excuse to buy books.

 

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