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?

Was just thinking about those the other day. Those labels last forever. They’re out there.

Had the day off and figured I’d hit some local public ground where I’ve found quail in past years. Cold, windy and snowy here but I wasn’t deterred. Roads were really crappy, but we made it. Well, we found the quail in about 5 minutes...but they all flew away! 😄 Oh well, there’s always ham and navy bean soup! Plus cornbread with a little butter and molasses. Me likely!

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.

Well, I ain’t Chief...but while we wait I’ll share what I’ve settled on for seasoning taco meat. No flour, etc. so it’s not pasty. Just a base seasoning you can tweak with cayenne, chipotle, whatever Ingredients 1 pound ground beef 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon ground cumin ½ teaspoon salt ½ teaspoon ground pepper ½ cup water Directions 1. Brown ground beef and drain fat. 2. Add back meat, seasonings and water and simmer until mixture is almost dry.

Got me to looking through photos and came across this one from 2010. That hat made the rounds that night😄

I remember a bottle of stuff I had a while back that had larger chunks and a finer powder mixed in. Liked that stuff, but don't remember what brand it was. The stuff I have know is very fluffy and dries a fly off nicely, but it will look like a snow ball on the end of the line if you don't blow or false cast the stuff off. I always felt drying off a fly with amadou or chamois or whatever would smoosh it, requiring on-the-stream grooming, so I got out of the habit. Albolene anyone? Still got a tub of that around somewhere.

Anybody know what the dry powder is? I'd bet it's just a repurpose of a material used for some other reason.

1 (888) 235-9763 I walked into the KC Orvis store several years ago and told the guy I had dropped my Battenkill reel and broke off the knob. He went in back, grabbed a new spool and handed it to me -- no charge. I wasn't trying to get something for nothing -- looking for information on options. You might be surprised what they'll tell you if you call.

Anybody do a float tube anymore? I love fishing for gills or bass from one on small water, but have to admit I haven’t done it in several years.

I usually just blow on a waterlogged dry fly then dunk it in Loon floatant powder and give it another blow.

Kipster was his son Kip Jr.

Sorry to hear that. My condolences to Kip and the family. I always enjoyed Senior’s company. Remember him trying to sell us on the virtues of (greasy) skillet coffee when the coffee pot was left behind. 😄

I’d just call them tomorrow. They back their products.

I haven't had walleye in a loooong time. Dee-lishus!

Was gifted some walleye when I visited BilletHead a few weeks ago. Put together a walleye chowder this morning. Pretty basic chowder base: butter, diced onion, and celery. Flour added to thicken, then vegetable broth, clam juice, diced potatoes, thyme, parsley and a little cayenne. When the potatoes were done added in the walleye chunks and finished with some heavy cream and a little crumbled bacon. Delicious! Thanks again Marty.

Autocorrect?

When I made the corn tortillas I read a number of recipes and the all seemed about the same. I thought they needed fat, but the recipes didn’t include it. Maybe I didn’t look at enough recipes. I’ve had corn tortillas made at a restaurant that were very good. Been a cooking drought for me the last week+. Out of town last weekend and ate others cooking the entire time. I had two separate retirement parties this week for two great friends I’ve worked with for more than 25 years. Got fed and watered at both. Happy for them, but it’s sure not gonna be the same around the old salt mine. Makes me realize what a great bunch of folks I work with, and how fortunate I am. Thinking walleye chowder tomorrow. Stay tuned.

Simple, delicious and warms the bones this time of year. I’ve got a ham bone with a bunch of meat on it in the freezer just waiting for that treatment. Never have done pintos though—always navy or great northern. Curious what you think of the homemade tortillas. I’ve done corn before but they weren’t that good, and so not worth the trouble.

Quick shrimp and grits. Sautéed shallot in butter and oil, added creole seasoning, tomato paste and flour. Added a little chicken broth for a sauce. Thickened then butter swirled in. Then creole seasoned shrimp were tossed in to cook. Grits with cheddar and cream.

Just bragging rights. But, like I said, I don't like to brag. Dang it.

Well, I don’t like to brag, but it’s got me solidly in second place in the ongoing work trivia contest. 😄

I miss Brent Frazee.

I knew, and I don’t even live there anymore. They made me learn it in grade school.

Redux tonight on the apples and sausage, this time using Granny Smith like you suggested. That was the ticket! That and a switch to patty sausage (Rice’s medium) took it over the top. This was delicious. Old recipe updated.