When's she due champ?

You make that look like his bread bowl soup is popping out a kid and it ain't pretty.

I'm on my phone and didn't see I quoted that. ROFL.

April 29th

Steak Diane with asparagus. I just love to flambè makes cooking fun lol.

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Made Chilaquiles for breakfast

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niiiice....

This is what happens when I have 5 days off. I live in the kitchen. Home cooked meals happen once every 6 weeks.

Is this normal when cleaning your cast iron?

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Yes.

No cooking tonight. Something light and easy

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Me too. Organic tomato soup from health food store, grilled cheese with tomato and spinach and a yogurt and orange. Water to drink. Had a Bloody Mary on plane.

We had to move a bunch to the storage to make room for our baby boy :-). Did a shit load of cleaning, too exhausted to cook.

Oh, I had to work in N.H. then stayed on to visit family. Was a guest so I was pampered, fed and treated like a princess. Now I have to face reality!

Congrats on the baby!

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Can't wait to make this on the weekend. Narrator has a douchey voice and the cheesy thumbs up at the end but what a cool recipe.

Ham and beans with cornbread last night

Roadkill...

Semi hauling pork butts catches fire, temporarily closes I-435 in Kansas City, North

Traffic has resumed along southbound Interstate 435 at Interstate 35 in Kansas City, North, following a blockage caused when a tractor-trailer hauling pork butts caught fire early Wednesday.

The semi, which was hauling 41,500 pounds of pork, became engulfed in flames about 4:15 a.m. near the I-435 and I-35 interchange, according to the Missouri Department of Transportation.

The crash closed southbound I-435 for several hours while crews cleared the debris. Traffic was diverted to southbound I-35.

Southbound I-435 reopened shortly before 7 a.m.

Someone needs to pay with their life for this.

Hey man, nothing wrong with a flat meat sammich and chips once in a while... I made a restaurant style double decker ham and turkey club just last week.

Bacon, mayo, lettuce, tomato... it was right on time, too.

Tomorrow I'm putting together a stereotypical redneck feast... fresh catfish fritters, mustard potato salad, baked beans, vidalia onion slices and iced tea... figured its time to get in that summer mindset.

I like to put the chips on the sandwich...

Sides on the sammich itself seems to be a very popular thing right now, I can see stuff like fries and slaw... but not chips.

Grilling some of the striper I caught last week. Going to watch the KC game on the patio, drink a few beers.

You are missing out

Just seems like every time you took a bite, they're going to crumble back out onto the plate.

Chips on the sandwich is an ace move

Nah, the chips will stick to the meat and/or condiments. Some will fall out, sure. But it's textural heaven.

Damn right. :thumb:

Restaurant style?

Sous vide chicken with a gremolata, a fresh corn relish or something I made, and a little herb garlic bread. Plating kinda sucks, but there it is.

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Sorry mang, gonna pass on the chips deal.

Three pieces of toast to divide the ham and turkey.

This is why you'll never experience sandwich Nirvana.

;)

Damn that looks ****ing tasty

Thanks. It was good. The fresh corn whatever was quite good. Corn and tomatoes taste great together. Add some shallot and crushed chile, and you for something akin to a relish or salsa or warm chutney.

Plating? Geez that looks good and when its good a paper plate is fine by me!

Today and tonight I fast as I was too pampered in Southern New Hampshire by family.
Just 20 ozs of plain whole milk yoghurt and 70 ozs of water total for whole day divided up.

Plating looks fine to me. And I get paid to make things look good.

Have you thought about getting your tanker endorsement?

Yum

The only thing better IMHO is a sope or huarache fresh tortilla

Looks great man

You need to try it, it's better than many one-night stands I've suffered through.

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Have it, its part of the class.

But everyone that hauls tankers wants experience because of the different and potentially dangerous dynamics involved... but if you dont have experience, where the **** are you supposed to get it?

Seems like most trucking companies insurance carriers have these jackoffs by the balls.

WE NEED DRIVERS

WELP YOU CANT HAVE THEM UNTIL THEY'RE ALREADY PROVEN

Good plain kettle cooked chips pressed into the mayo. No need to get fancy.

That or on ham salad. Mmmm, ham salad.

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

Last night was a trial run, working on perfecting this one. Happy with this family style plating. And the corn came out better this time, added basil and garlic.

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Wow! That's a shit ton of food for one person FMB!

Two (hence the note about "family style").

Family style means everyone eats off of one plate? I thought it meant each member serves themselves from large platters of each food putting what they want onto their own individual plate.

Don't be obtuse, you know it doesn't mean everyone eating off one plate. It doesn't necessarily mean "large platters of each food;" sometimes the food is plated together. I didn't want to break out the one big platter I have for two servings, so I used one of the large plates. Then we used smaller plates.

She has serious issues

Well, okay. I never heard of "family style" being plated that way is all. Ya' know with all food items on one plate.
I can see that you've adapted it for two. I did think you both ate off the same plate though.

This is how I understand it:

1.
(of a meal) with the serving platters on the table so that all present can serve themselves.
http://dictionary.reference.com/browse/family+style

http://graphics8.nytimes.com/images/...1708_adhoc.jpg

No that would be you, with cross-thread hate for Patriots exhibited everywhere even when they're not mentioned per se. You have an obsession.

ROFL

I made the Inmem salsa last nite and just had a little bowl of with chips. Not bad at all but I will cut back cilantro half or 3/4 next time as it kinda overpowers the other flavors.

Not apples and oranges. I thought it was one plate for one at first and I acknowledge with an "okay" and how I saw he adapted it for two later. That's making him right. I said what I thought it meant. I didn't call him out as if he was wrong and that I was right. But explained how I understood it. You would never do it like that. You do it mean and rude with hostility. That's why I call yours mindless as in mindless anger. Like your opera singer point in the air crash thread. Now crawl back under the damp rock you crawled out from.

Had some Pats are cheating frauds for dinner.

I started making white chili, cooking the chicken and making stock from the carcass. Once I got the chicken cooked, I decided to have chicken salad instead. I will make the chili tomorrow, from the remaining chicken and the stock I made.

Meat deflated?

ROFL But of course

Did a little BBQ experimenting today with a differing take on a smoked sausage I like to do.

I started with some diced potato, poblano, and jalapeno peppers.

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I used Italian sausage to make a bowl, wrapped them in bacon, filled with potato/pepper mix, topped with cheese, then tossed on the smoker.

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Off the smoker.

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Notes:

I'm happy with the flavor and texture.
I'm happy with the technique in that they didn't fall apart.
I'd make them smaller next time. I used a beer can to make the bowl, but I might use a muffin tin next time.
I'll use a higher quality bacon next time. I was using the shit my wife got on sale. I think a thicker cut would help the structural integrity.
I'd use a higher quality cheese or cheese sauce next time. Once again, on a test run, I was using the bagged shredded shit my wife buys for salads.
I might play around with a drizzle for them.

That looks interesting, KCUnited. Kudos on the creativity. I might try putting the cheese on near the end to avoid it drying out.

Yeah, if I had two suggestions;

work up a smoky sweet sauce to top the veggies while in the bowl
put the cheese on at the last minute to get a slight browning.

I routinely utilize cheese stuffed inside the sausage (like a roll) and it stays cheesy. I didn't mind how the cheese coated the top, it just needed to be cheesier inside. I'm thinking a layering of cheese before the mix or a cheese sauce poured over before hitting the smoker, similar to my smoked mac n cheese, might do the trick.

Definitely needs a sauce.

I do like a sauce with the medley idea.

White chili:

Damn, only change I would make would be burned Carne Asada to the top.

Other than that....would slam/11

LMAO

I tried a high heat brisket once and turned a $60 cut of meat into shit a dog wouldn't eat. I flung my meat thermometer into the neighbors yard and my wife didn't speak to me the rest of the day (win because it was Sunday) due to my "anger issues".

Damn, I should try that when I need a break. Nice tip!

Pork Chop Marsala, Basmati Rice, Roasted Asparagus
Salad: Field Greens, Gorgonzola Cheese, Chopped Pear and Walnuts.
Orange, Dijon Vinaigrette with White Balsamic Vinegar Dressing.
Pinot Noir Wine.

I really like your invention.

Pork + veggies = an Asian sauce to me. I'd try marinading the veggies in a soy or teriyaki sauce.

A Thai sweet chili sauce might also work.

Just throwing it out there...:)

Looks good. And I'm not even a pork chop fan.

Normally, I'm not either. The SO had it at Carrabba's one night and loved it. He asked me to make it. I had a taste in Carrabba's that night and thought it was really good. I braised the chops in the oven for the most tenderness but the sauce using a good Marsala wine is what makes the dish.

Dodger dogs?

No, Fenway Frank! LMAO

Had to sneak Boston/New England in just for you. Like you do for me.:D

:) I shoulda used that!

Stopped at Houlihan's for their incredible jambalaya! Not the first time I've posted this.....:p

Very nice! :thumb:

If the crew I travel with ever stop at a Houlihan's, that's what I will be ordering. Looks good!

What color plates should I use tonight?

I am making salmon with a creamy dill sauce. It would look pretty on a nice spring green colored plate. But I don't have one. I want one solid color. All I have is black or white for that. So which one folks?

This is a major decision for me.


L.M.A.O

I would go with black

White ....which means you should probably pick black

Black. The pink of the salmon and the creamy in the sauce will pop.