ness

Thought I'd start a thread for folks to post what they're cooking. I'll start off with what I did last night. Got the itch for some German food, so I cooked up Jaegerschnitzel, which is essentially weinerschnitzel, which is essentially a fried pork cutlet, with a mushroom sauce. Pounded a couple thin chops even thinner, breaded with some panko and fried in vegetable oil. Sauce was baby portabellos, a little red wine and a chicken gravy from the deli section of the store. Served with a side of German red cabbage and some mashed taters. Turned out pretty good. I did this with pheasant a couple weekends ago. That was good too. So, what are you cooking?

Wow, 3rd grade? Way to go, sista! C'mon man, that's so 1960's. When I screw up now I get sent to the 'Focus Room'. If that doesn't work, then I get a BIP (Behavior Improvement Plan).

First of all, ness isn’t capitalized. Second, the possessive of a proper noun ending in “s” is to add an apostrophe. I know this because I researched this point decades ago when an old girlsfriend’s mother sent Christmas and birthday cards from ‘the Crewses.’

I see I left you speechless😀

Well, we get the odd posts here and there about what we're drinking, so I thought I'd start an ongoing thread to post what we're up to liquid-wise. I'll start it off with a re-post or two from the What's Cooking thread: KC Bier Company has been around a few years but just got their bottling line running. They focus on German styles and do a great job. Bottles hit stores today.These are both excellent. Good malt, light on the hops. A dark beer for folks that don't think they like dark beers: Their Hefe weizen has the tartness I like, but I can't drink more than a couple: An oldie but goodie -- I'll buy it now that it's in cans. The bottles were often skunky: rps and Gavin mentioned dilly beans in a Mar-tooni. I gotta say, it's a winner! This one was vodka with Noilly Pratt (IIRC) So, what's in your glass?

Beautiful weekend in KC. Anyhoo, Kathy blows in with some great looking filet mignons, a couple sweet potatoes, a loaf of bread, a bagged salad, and three bottles of locally made pop. All I had to do was fire up the grill and char some meat. Well—not all tenderloins are created equal. They can be dry or gritty, especially if they’re over cooked. But, these were excellent. I cut mine in half, thinking I was going to save half for tomorrow, before I thought to take a picture. So, excuse the poor photo. These Brittanys have learned to expect a few scraps when I grill. I have learned it’s best to keep them outside while we eat after grilling 😀

So, I did a pick-a-six with all Oktoberfest/Marzen beers — one of my favorite styles. Gonna do a taste test and find a favorite. Entrants are (l. to r.) Free State (Lawrence, KS), Goose Island (Chicago), Schlafly (StL), Mother’s (Springfield), Bell’s (MI) and Sam Adams. Free State is rated very high, I think #2 for style, on Ratebeer.com. I know Sam Adams is very good. I won’t report each time I drink one, but will post a summary. Read it if you care. Prost!

Yeah, this one’s a winner. Lots of sage takes the sweet cider into the savory side. The garlic seems out of place on paper, but it really works in this. Sweet and savory and salty and pork and a little fat. Awfully good, but a little goes a long way.

I used Honeycrisp apples and Johnsonville plain breakfast sausage links. Honeycrisp are a little too sweet. I think I’d use something else next time.

Alright, here’s an old fall favorite. Apples and Sausage. Fry sausage and set aside. Apple cider reduced down to about 1/3 with a good amount of sage, garlic and cayenne. Apples cooked in butter until soft then everything gets put back together to warm through. Served over pancakes.

Looks like they got it done overnight

Did you ever finally get wood, and just want to share it with the world? Well, I’m living that. And, here’s an excellent beer sitting on it:

Haven’t made this one in a while. Called Hawkeye Chowder and got it from a magazine many years ago. Had my favorite Iowegian over tonight, so here we go... Sweated onion and celery, then added flour to thicken. Then cubed taters, parsley, thyme, bay leaves and vegetable stock. Simmered that until things were right then added in creamed corn, frozen shoe peg corn and cream. Dang. Photo hasn’t made it from the phone over there on the counter — through the internets and clouds and satellites and fiber optic cables — to get the picture all the way to this iPad over here. And, I’m sure not getting outta this chair right now. So, I’ll use this pic of a similar soup as a placeholder until things get caught up.

Yep, got new wood at stately ness manor. You guys will have to find something else to snipe about. 😄

Yeah, if they don’t get the reward of a retrieve it’s less satisfying. But...they sure enjoy the hunt, even if there’s not much to brag about. Better to hunt than sit on the couch. For all of us 😄

Well, did a quick, pantry-friendly one tonight. Linguine and clams. It’s a repeat, but it’s been a while. Essentially a white wine, butter and clam juice sauce with onion, garlic, parsley and thyme tossed into some linguine. Dang tasty.

Sounds like fun! To me, dogs make all the difference. In fact, it’s much more about the dogs and the hunt than the quarry for me.

I think you should have figured out a way to say that without using evidence twice in the same sentence, and with only three words in between them to boot! Other than that, your post was a pretty good combination of snarky and smarmy combined. 😄

‘Tis the season. This is one of the better ones out there.

As a working stiff, it's pretty tough to get home and want to do a meal, much less get creative, especially on the nights when it's just me. And the last few weekends have been busy enough that I haven't cooked much of anything anyhow. Not that I haven't been eating well though. Two weekends ago I was in Chicago for my niece's wedding and ate a couple great meals (and had some drinks) on other people's dime. Of course, they didn't cover air fare or hotel (or rental, or parking, or...), the cheapskates! There were so many things going on and people to see and so much food to eat that I didn't even get to my favorite deep dish place, Lou Malnati's. Last weekend was American Royal BBQ and I gorged myself on my baby brother's Que -- brisket, pork, ribs, sausage, chicken, sides, desserts. Belch. Even had a couple of 'The Champagne of Beers', which is his favorite. For some reason. Belch. So -- all that doesn't really count in this thread, I know. As the weather cools I'm more likely to get out the old Crock Pot© and boil me some meat, make some soups and stews, etc. I've had a hankerin' for bierocks since @BilletHead did his the other day.

It keeps pretty well, and I love it. Needs a little liquid to bring it back though. Heck, I'll eat it for breakfast.

Thought I'd try a thread where folks post funny stuff... So I always liked Gary Mule Deer, a comedian that used to show up on Carson and later Letterman. Loved his dry sense of humor and twisty-turny stories. Thought of him the other day and Googled. Found a couple videos that I thought I'd share.

Everybody's seen the video of the Weather Channel guy pretending the winds were much stronger that they were, right? Well, then there's this: http://digg.com/video/weather-channel-reporter-fake-parody

Yeah, but I skip the pipes. And organs. Gimme muscle. That’s just ness, to each his own. But, I don’t want poop anywhere near my pie hole. Call me crazy.

Yeah, they were in the local news a couple years ago. Cute story. Then they faded into obscurity because it turns out almost nobody wants to eat pig noses. Kinda like bung holes @Mitch fposted about a while back. I really don’t have the stomach for the weird stuff. More power to ya if you do. Just not for me. Gimme something in that sweet spot about half way between the nose and the butt hole!