ness

Beer and Beef Stew in a Champ Potato nest. Beef, onions, celery, Guinness, beef broth, taters, carrots. Taters, onions, butter and cream for the Champ. Caught The Arranger in action.

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?

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.

Haven’t eaten it yet.

It’s always nice to get help with the dishes, right?

Alright...let’s get back to what’s going in... 7700+ posts ago this all started with Jaeger Schnitzel. Had the hankering again but needed something quick. Got some breakfast chops, pounded them thin and did flour/egg/panko coating then quick fried. Read German potato salad heated. Aunt Nellies Sweet and Sour Red Cabbage with some added caraway. Finally, some jarred mushroom gravy doctored up with some red wine and marjoram. Tasty!!

I’m good — I’ve got the Rectorooter 3000 with LED and Bluetooth.

No. Wait — do you have one?

Had to perform an emergency Cilantroectomy at the taqueria today. Before: After:

Hah! I’ve been thinking the same thing. I’ve got a bunch of my recipes too. I’ve got them all organized and digitized. Baby brother won’t share anything—I don’t even ask anymore.

I didn't take any pictures, but I made some good ol' slop-slop-sloppy Joes for me and one of the nesslings. A simple, old family recipe with ground beef, ketchup, onion powder, garlic powder, Worcestershire sauce and brown sugar. If I was making it for myself I'd dial back the brown sugar, but I'm not messing with Aunt Lori's recipe when my babies are eating it. Roma Bakery here in town makes a good hamburger bun. I don't know how available they are outside the KC metro area, but it you see them they're worth a shot.

You exceeded my nastiest expectations. 😄

I was just sure @fishinwrench would chime in on this one, given the tantalizing thread title..

Is that you, Mr. Gibbons?

No experience in mounts, but that’s what I thought of first — capturing that moment when they are feet down, cupping the wings and coming into the decoys.

I have completely lost my appetite for going to Chiefs games. Of course it's hugely expensive, but I get an offer or two a year and still just turn them down. They get $60 just for freakin' parking now. It's a pain to get in and out of there. It's loud (which gives me a headache) and everybody stands up the whole time. ness 2.3 was out there Sunday in THE last row in the west end zone. It was cold and he couldn't see. He wasn't too concerned with the cost, since he was gifted a ticket and a benefactor slipped him a c-note to cover parking and a couple beers. Meanwhile, said benefactor lit the fireplace, snuggled up on the couch in some sweats, drank a couple beers (that you can get six of for less than the price of one at Arrowhead), ate some queso, and paused/rewound the game whenever he wanted/needed to. Gonna repeat that Sunday night.

Melons? Pass.

Wow, he thought of that AND had quarters? Smart and lucky! What’s he doing now?

I’m glad we’re having this discussion. I no longer feel I was the stupidest teenager ever. Thanks you guys. 😄

Bottle rocket wars were great, especially after I was old enough to drive. Until my copilot banked one off the pillar and it ricocheted along the windshield above the dash and wedged into the pillar in front of me. Then it went bang.

Chili sounds delicious. However, I prefer my cilantro full leafed and stem on so I can easily extract it with a pair of tweezers 😄

I’d say around 4 inches here. Heavy and wet. Temp is around 31. Birch trees were bent over and touching the ground.

Oh, I love a good red sauce. I’ve made a few simple ones, some using dried Anaheim and/or Poblano chiles from the garden. Haven’t done a more complex one with seeds, etc though. Best sauce I had at a restaurant was made with Guajillos. Anyhoo—tonight just a simple thick pork chop and baked tater. Chop seared in cast iron then finished in a hot oven with a favorite BBQ sauce slathered on.

NM small streams don't get the press, but there are some real beauties if you're into that type of fishing. I always say I'm gonna get back down there again, but haven't yet. Would like to add a Gila to the life list.