Thats some old mountain man jack skillet right there.

Throwing apples, pan fried apple slices into the mix puts this dish over the top.

Basic combinations of flavors rule the day.

I put mine up for you. Took me awhile to do that for ya'. I think it's in this thread.

Importing and exporting files, shutting down a flash drive incorrectly, what happened to simplicity? I like click and drag, drop it in a folder or icon, pull it up, it's all good. WTF?

Well, I used to just pull my flash drive out of the port until someone told me but not to. Not a signal file was ever damaged. You're not supposed to do that on a PC either. You have to eject first. There's some icon on the lower right that you have to click first on the PC. Then pull it out.

When I first used this usb adapter with the brand new Sandisk in it. I used it 3-4 times and just pulled it out of the port, until the last time when a message popped up saying not to do that or the data on it could be damaged. But I put it back in to check the file and it was fine. That was fast for it to go on me. This is the first time it didn't read.

Well, anyhow it's just one photo that's lost. The others were already loaded into my computer and are filed away. So no one gets a photo tonight of my herbed pork chops, veggie brown rice, broccoli and salad. I even went round on my plates tonight just for you guys!!! Waaaaaaa!

Damn I knew you posted it somewhere. I don't know why I didn't take a screenshot. I found FMB recipe on post 796. I apologize. I've been looking and can't find yours.

Well mind is a seafood gumbo. FMB's is a chicken gumbo. So my base broth is made from shrimp—his from chicken. I'll see if I can find it for you. It was a bit long, because you have to make the shrimp broth. But that's the quick part. Mine is a legit southern recipe from there too.

Here it is with your name right in the title!

http://www.chiefsplanet.com/BB/showp...&postcount=476

Yeah, it's really looooong! Remember, not everyone's Gumbo even in Lousiana is made the same.

Thanks bro.

That's what inspired my cooking. I couldn't live without her memory, and what better way to remember than her food? It's no where near the same, but it sure takes me back...

Thanks very much. I was actually wanting a seafood/sausage kinda gumbo myself. I'll use his recipe as well as yours and come up with something. I'll make it next weekend when it cools down here.

Yeah, mine uses andouille sausage but I went light with it. I froze what was left and threw chicken in it later when I thawed it out, cause all the seafood was gone. It tasted even better even though I used chicken later. I was kinda nervous about how that would taste. But it was fine. I heard gumbo tastes better after being chilled or frozen.

I have the worst burps.

So I've watched about 10 YouTube videos on gumbo. Seems very easy, constantly stir the roux until dark brown, add your onion, bell pepper and green onion (celery optional on some vids) until it's soft. Add your chicken broth, seasonings, meat/seafood and garlic. Simmer for an hour or so.

I like the broth almost better than the rest of it, but I get a thick texture, almost like a thin gravy.

Easy: sprinkle with garlic, ginger, S&P, then sear. Serve with white rice and the best teriyaki sauce you can buy.

Medium: season and saute, then deglaze the pan with white wine, olive oil, garlic, lemon juice and zest, chicken stock, and herbs to make a sauce. Serve over rice or pasta.

More difficult: butterfly, season, do your typical flour/egg/panko breading, and bake at high heat (use broiler off and on for both sides). Once browned on both sides, serve with rice and a sauce made from chicken stock, sugar (tons), soy sauce, lime juice, sriracha, vinegar, garlic and ginger powder, crushed red, S&P...then when the taste is right add a strong corn starch slurry.

I think he already made dinner

Yep, there's approximately 27 million different ways to make gumbo. I'd imagine it'd be pretty easy to combine BEP's recipe with mine and come up with something completely new.

For the last two to three months I have been craving a grilled sausage, peppers, and onions on a hard roll with mustard.

Well tonight I took the plunge and satisfied my craving! :D

It came out fantastic and hit the spot. I sauteed the peppers and onions in olive oil, salt pepper, oregano, and garlic powder.

First pictures are the beginning of the cooking and the last the results!

And here are the results of my sausage, peppers and onions.

I like your counter.

I miss the sweet sausage I could get in the North End of Boston—an Italian neighborhood. Then I'd make a sausage onion and pepper sandwich like that.

In the crock pot, country style ribs, out of the oven, hash brown casserole.

Bar food. No pic needed......it's bar food

Chile verde nachos from a Mexican joint here.


Costco beef jerky for a late night snack

Home made italian beef that my Chicago outlaw buddy taught me.
Posted via Mobile Device

Hot dogs...and then some pancakes.

I don't know what I was thinking.

Marijuana does that

...yeah...wait - what were we talking about?

Lemon Pepper chicken breast cooked in cast iron over stir-fry vegetables and Basmati rice.

http://i250.photobucket.com/albums/g...ickenlemon.jpg

What kind of sausage did you use?

He ate it before taking the pic

I love how crispy yet moist the skin looks. Well done! :thumb:

Par boiled for 4-5 minutes, then split in half and grilled on my grill pan on the stove.

http://www.johnsonville.com/products...usageLinks.png

Putting a big batch of chili together, its getting to be that time of year.

What's for dinner? Here's mine... (Part 2)
 

"Poverty Parmigiana." Seasoned ground beef patty, dredged and coated with Panko and fried. Topped with jarred marinara and mozzarella, then baked. Topped with a little fresh basil chiffonade. The crispy cheese on the side is over done, but the dish itself turned out good.

http://tapatalk.imageshack.com/v2/14...ad3478096a.jpg

I think tonight will be my mom's goulash, which is actually nothing like goulash at all. It's more like beef stew with ground beef instead of chunks. Ground beef, onion, potato, fresh corn, peas, and carrots. All simmered in some kind of stock.

Sounds what my MIL called Depression Soup. I love it.

That looks ****ing awesome.

:thumb:

I make a Garbage soup.:thumb:

I made this, Queso Fundido, and it looked just like this picture including the cast iron pan. Tho' it is not my picture. (Camera issues AGAIN! *sigh* Or shall I say Memory card corruption with a new camera.) I used a half/half mix of Monterey Jack and Queso Quesadilla cheeses.

It went great with a beer. It's supposed to be a dip but for two it's really a meal with all the meat, cheese and veggies. I am stuffed eating about a third of this. Had some sliced avocado on the side.

http://farm4.staticflickr.com/3824/1...15c14a40_z.jpg

Recipe here:
http://thepioneerwoman.com/cooking/2...queso-fundido/

Can you people not do it with your phone?

Yea I don't get it? I take all my photos with my phone.

I think she said before that she doesn't hVe a smartphone. Can't remember though.

This chili of mine has restored my faith in humanity... yeah, its that good.

Do tell.

i smoked a pork butt for pulled pork for my wife's birthday dinner party for family. Was busy so no pics, but gotdamn it was tasty.

Just find a google image and use that.

Dinner inside:

Kitchen sink approach... fresh onions and green peppers, frozen onion and red and green pepper, 2 heaping tablespoons minced garlic, 2 pounds burger with all of that cooked with it, 2 cans black beans, half of a large jar of leftover salsa for the hell of it.

I large can tomato juice, 2 1/2 fresh tomatoes, a good dash of sugar but not too much to bring out the sweetness of the tomatoes, cumin, chili powder... simmer for 3 hours, profit.

Handful of oyster crackers in there and hell yeah.

That's nice.

Real chili doesn't have beans!

just for you, the leftovers
https://lh5.googleusercontent.com/-6...218761_HDR.jpg

Spoiler tag for Hope Solo's bung please.

I am just using the cast iron for everything.

Chicken drumsticks tonight. I'll toss a few in Buffalo Sauce.

Sunset too.

http://i250.photobucket.com/albums/g...drumsticks.jpg

http://i250.photobucket.com/albums/g...g_5/sunset.jpg

Hope or the chicken?

Whoever said that is a liar spouting tired calumnies!

Lew got the victory drumsticks with the victory sunset going....

[QUOTE=lewdog;10937490]I am just using the cast iron for everything.

Chicken drumsticks tonight. I'll toss a few in Buffalo Sauce.

Sunset too.

Out of the pressure cooker. There is gravey too.

ROFL

Just find a good brown sauce and make beef with broccoli.

Maybe some onion slivers in there.

I use 'Yoshida's Gourmet Sauce.' Though I buy it by the gallon.

https://farm6.staticflickr.com/5308/...c31173abcf.jpg

Any combination of the following: Basmati rice, ginger, garlic, snow peas, water chestnuts, bamboo shoots, soy sauce, oyster sauce, fish sauce, cashews, sriracha, toasted sesame oil, black sesame seeds.

I just bought a new camera and took pictures of my last posted meal with that. But the memory card got corrupted and isn't working.

Reformat it.

Potatoes, carrots, and beef layered, topped with gravy. Beets on the side. I had to retake the picture after I had a few bites because the first one didn't load.

What the Sandisk? If you mean that, I don't know how to do it.

Yes. There's an option in the camera menu to reformat. Should be fine.

And next time, unmount it.

You mean eject it properly? Drag it over the trash can. (You use Mac right?)

Oh and Thanks. Wish I knew that last night.:deevee:

I buy the Yoshida as well in large quantity at Sam's Club. Good stuff.

salty as hell, lewdog. you chase it with a bag of shrimp chips?

Yea it's salty but we don't use a ton so it goes a long way. Ugh shrimp chips are soooooo gross.

heh, i like em sometimes. usually don't like the japenese sauces, i'll have to try some of dat next time.

Have any suggestions of your own that aren't as salty? They all seem to be loaded with sodium.

yeah, they all are. i think i was using some squid sauce or some shit, but that was probably the same. i usually use the thai or korean stuff, forget the names.

Big help not knowing names Chief.........

http://winteriscoming.net/wp-content...-and-Biter.jpg

lol, when I get off my fat ass I'll walk to my pantry and tell ya. You going to the store right now?