No. But that would have been delicious. Mine is just water, Onion, celery, Bay, garlic, parsley, and the shrimp shells.

Geezz! Working my new, but cheap camera, was testing my patience, including getting everything onto the desktop.

I've not had a home cooked meal in a week or so. Did a quick n' easy ham steak tonight with pineapple, cherries and a dash of cloves. Served with mashed taters, garlicky butter green beans and homemade candied yams. I made the yams with maple syrup, a bit of molasses, some Turbinado sugar and butter. I couldn't find my pre-cooked bacon bits to add to the green beans which frustrated me. Turns out the sig-O removed them while looking for something and didn't put 'em back. Arghhhhh! All and all it turned out tasty with my pineapple sauce. We shared a beer with it.

I had all those too. I had posted my recipe using the wine and brandy so was wondering.

Shrimp's on! it looks a little disgusting until they cook.

Yeah, well round is out and square is in.

No, no, no, beans are nice.

Well your plates are nice but I am not telling my wife that. She already spends enough of my money! :evil:

Funny you bring that up, all of our dinnerware used to match, my wife must think it's inter-changeable with the neighbors as I often come across strange plates, bowls and silverware, WTH? One of many things I have learned to let go, life is too short.

Your money? Ah...uh! It's both of your money if you're married. I'll have none of that "my" business.

If I had my way, I'd have a bunch more different sets myself. I just have one other but I got bored with it and liked the new square look instead.
I don't count my formal, but inherited china that's in the formal dining room.

I'd like a set of matte black square but with rounded corners.

Well, that's nice.

It's hip to be square
with dinnerware!

I am waiting on the rice, but the shrimp etoufe is done!

You're welcome. *said nicely*

It was etouffe? Oh well, it looks GREAT!

Mine is a little thicker than most and a lot thicker than the soupy versions.

It's a joke even though I do make double what she does. I gladly share with my wife. She's actually very good with money and I love her for that.

That's one thing I don't like about pot-lucks. I have lost a beautiful platter that way. I don't hang with that woman anymore, where the pot-luck took place, but she insisted I never left it there. I never saw it again though. Maybe it was left at another pot lock. Man I miss that platter.

I was just teasin' ya' too!

Just the fact that I feel like I used a little bit too much tomato. It was really a challenge to take photographs and post on chiefsplanet while making the roux. I don't recommend that for cooks inexperienced with roux.

Yum. Screw the camera, it's working fine...

:thumb: Looks delicious I love me some ham steak. But square plates something just isn't right there.:p

We havent bought plates in like forever. Wife bought some fancy dans for the china cabinet but they are for lookin not eatin. My sister buys them like crazy then gets tired of them and sets out for goodwill. I have scavenged a set or two for eating. When I was a bachelor it was paper plates saved washing and back then you could set out as many bags as your heart desired trash day.

I've eaten so may meals out of bags that I'm still just happy to have a plate, so its shape won't ever mater to me!

Looks soo tasty!

I think I see an advantage with peas. Just corral them to one corner and scoop them up with a spoon.

That's exactly how I like it
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It's a cool day, so it's chicken soup. Tons of veggies mixed with boneless/skinless chicken breast. Oh, and a bunch of spices. The crock pot is pretty full, so I think it will be Basmati rice instead of noodles for the finishing touch.

I need an idea for dinner. I've got boneless chicken breasts and no idea what to do with them. I've got to feed a wife and three kids (ages 7 and 4).



Annnnnnnnd go.

Aluminum foil pouches... With Pineapple Chunks and Juice

Make some white rice

I threw a bunch of shit together and made a cheesy, garlic, butter chicken Pasta the other night. Saute chicken in minced garlic and butter, when almost done, add a half cup of heavy whipping cream, 2 tblspn cream cheese, parm cheese, and some chicken broth. Tossed it with Angel hair, and veggies and it came out great.

Shrimp and Squash in Penne and Red Sauce.

Crock Pot Ranch Chicken Tacos - 3-4 boneless chicken breasts, 1 packet of taco seasoning, 1 packet of ranch seasoning, and 2 cups chicken broth - in the slow cooker, on low 4-6 hours. Shred with fork.

Sometimes I like to substitute 1 cup of broth for one small jar of your favorite salsa.


Quick simple and very very inexpensive.

Sounds good....except I won't have 4-6 hours when I get home.

You blew it. Order pizza and do tacos tomorrow

I've got the makings for slow cooker beef stroganoff.

Why not just fry it? Done in minutes. Tastes great.

Some day, my Sauce Francese crusade will win one convert I swear.

White wine, lemon, butter, chicken over angel hair. What's not to adore?

Sautee in a pan with olive oil, then deglaze with a little white wine, or water/broth. Depends on if you keep skin on.

Add cream or half-n-half, add Dijon mustard to taste (at least a tablespoon), some salt and pepper (white is okay), a touch of garlic and onion, but not too much onion. But do that to taste. If you have time to sautee a bunch of mushrooms in a separate pan you can add that to it if you want. Steam broccoli, carrots or green beans and you have a creamy Dijon chicken. My kid loved it.

You can go light on the Dijon for a whiter sauce or darker. I make mine whiter but with enough Dijon for flavor.

Oh yeah, you can serve rice, pasta or potatoes with the cream sauce —whatever you like. I like to use rice with this.

Mine looks like this—tho' it's a different recipe that uses white wine and tarragon.
http://www.meghannandrew.com/2014/08...amy-dijon.html

Or your sauce can be more like this color depending on the amount of Dijon.
http://www.marthastewart.com/318298/...rd-cream-sauce

It's a real fast meal to make.

Needed some fresh parsley...

http://tapatalk.imageshack.com/v2/14...3894a61cdb.jpg

Looks good. Just run a tad bit of Levels on that photo though.

Straight from the iPhone. Didn't do anything fancy even a little.

Well that's not fancy—it just makes it look more like it does in real life. Unplugs shadows etc. It's just dealing with light.
It's no different than using that tent to control the lighting. Your choice tho.'

I know what it is. I work the pics I take from my 6D, I don't from my iPhone. Just quick work, didn't want to get involved other than posting a quick pic.

I got that.

Then why are you seemingly not understanding someone not wanting to do any "work" on it?

If I'm doing something for the blog, I do the work. Sometimes, though, I just want to eat and still provide CP with a photo. That's when the iPhone comes out.

Frigging pigged out like a chow hound today with BBQ for lunch and Mexican for dinner. Skipped exercise on top of it.

I'll pay for this tomorrow on the scale.

Hey, FMB,(or anyone else) I have a question about your salting steaks thing. If I'm saying it right.

I am planning to start a whole brisket on the smoker Saturday aft/eve. I am wondering if it would be a good idea to season and bag it overnight in the Frigidaire on Friday. I like to let the brisket room temperature-ize before it goes in the heat.

I prefer just kosher salt, ground white pepper and the occasional garlic powder on my beef for the grill/smoker.

I guess what I am asking is, should I salt and pepper my brisket, bag and marinate in the Frigidaire for (x) amount of time the day before?

Or just salt and pepper during the room temperature-izing time?

TIA

Dinny

DEFINITELY a day before. I always rubbed 'em down the day before. You need some time for the salt to penetrate.

And not trying to imply you don't know BBQ, but be sure you dry it well before going on the smoke. If you want, dry it when you bring it out of the fridge and put a fan in front of it. That drying action will help form pellicle, which smoke will cling to.

I am definitely a novice on the smoker. I have not had it very long. I am used to working on a Weber charcoal grill. This smoker is the first right tool for the job I've had for briskets.

This will be my second effort at a brisket. The first went way better than I expected. This one has added pressure because it will be set before Bugeater, possibly SAUTO and a distinguished planeteer VIP. I'm sweatin' bullets here.

I wanted to try this salting thing you posted on a brisket. I have a 13.63 lb. whole brisket.

If you cold post that link again or cipher me up a recipe for kosher salt and pepper amounts, that would be swell. Or just salt only ~ whatever. I thought an overnight in the bag in the Frigidaire is the way to go.

Honest request for some guidance here. Respect your knowledge and willingness to share.

Dinny

I've never done a salt/pepper only rub for a brisket, but I've had it and it can be amazing. This guy suggests a 1:1 salt:pepper ratio, with about 1/2 cup of each for a 10-12 pound brisket. That sounds about right to me. You sprinkle pretty liberally.

http://putneyfarm.com/2013/09/14/bbq...ranklin-style/

RE: the link for dry brining... I think this is the one you wanted.

http://www.seriouseats.com/2011/03/t...ct-steaks.html

Cheeseburger in honor of today.

Dammit! Should have remembered that. Instead I just had a fried egg and toast.

Was it runny, topped with cheese? Close enough.

High Life and BV and ginger ale

Some techy may have to help me get a photo up. Don't know what happened. I bought an USB adapter for my computer for the Sandisk Memory Card where my photos are on my new camera. It worked fine the past three times but now NO disk appears on my desktop. Why?

Could it be damaged already? It said when I pulled it out last time I did not pull it out right. But I didn't get that warning the first two times and it still worked after that. I guess I am supposed to unmount it first the way I do a flash drive.

Chicken Noodle Soup. Really it's more like chicken and noodles. There's not tons of broth. I'll get a pic tonight. Pretty basic, but I love the stuff every once in a while. I just couldn't wait for early winter.

Cheap pizza, got it from the second hand store for $1 plus tax... pm me for inspirational tips on how to cook it.

It might not always popup automatically. Click on your run icon and then computer. There you will see your disk drives and anything plugged into the USB port. Find your memory card and click on it.

Second hand pizza?!?! I try to stay away from second hand food.

Here's the whole batch.

Chicken and noodles is some good shit. Used to eat that shit almost every week growing up.

I was too lazy to roll the noodles out from scratch. It's been a long time since I've done that. Maybe next time...

Best dinner ever...

Bulleted chicken noodle soup, added Muscle Milk for vitamins and more protein, and gutted it down with the younger son as he starts his 2nd of at least three weeks of blenderized eating...

Kids are so ****ing tough! They'll never cease to amaze me!

Breakfast sausage links, fried potatoes, and cooked apples. Very basic, but great together.

What's a run icon? I am on a Mac, btw.

Damn. That looks ****ing good. My grandma used to make it just like that.

I can do without all the "soup".
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Whatever Icon gets you to see all your drivers and usb ports. On windows it's the windows icon in the very bottom left of your screen (circled in red). Once this window is open, you click on computer tab. Whatever is plugged into your computer will show up in that window. I'm not familiar with Mac.

http://i250.photobucket.com/albums/g...dog_5/icon.png

Just purchased some gumbo file now I'm needing a recipe lol.


Any help out there?

You MAY have temporarily[?] fubar-ed the file system. I had a similar problem with an external drive when I lost power suddenly. If the computer and stick are talking when the connection is lost, the file structure info isn't completed.

The files may still be there, but there is no way for a reader to know what's what. Kind of like if you took a book, tore out all the pages and threw them in the air.

See if there is a disk or partition with a RAW file structure. See if Explorer has any disks of that type.

I have one from a legit Louisianan if you can wait till tomorrow morning.

Yes sir I'll wait. Thanks