rps

This is a menu after my own heart.

Turmeric and curry spiced rice with spice and roasted chicken.

My brine? Fill a 5 gallon bucket or other vessel half full with ice and water. Add around 2 - 3 cups of industrial grade maple syrup. Add enough kosher salt (1 cup +) to taste like seawater. Throw in a small handful of peppercorns. Add three bay leaves and 12 to 16 sprigs of thyme. Add 1/2 teaspoon of crushed red pepper. Let sit overnight.

This also is a great brine and one I have used.

Excellent brine, although I would substitute oranges for the lemons. As a basic wood, most places that carry chunks carry apple. I just think that hickory (which I love for pulled pork) and mesquite are too harsh. If you use the brine above no rub is needed. IMPORTANT!: Do not brine a turkey that has been injected with salt water and spices. Read your turkey label carefully. Almost all the turkeys now days are full of added water and spice. Retailers have found the profit goes up (selling water for meat prices) and the average Joe doesn't brine so the additive improves the flavor for him. I have my turkey in the freezer, but I had to go to a Whole Foods to find one without the crap added. I say again, read the label. Even turkeys labeled all natural can have that crap inside.

Lazy store bought roll crust, but the inside is ham, cheese, broccoli quiche.

Nancy's biscuits and my many bean soup.

Roasted chicken thighs, dressing and mushroom gravy

I can't match smoked brisket, but last night I used the rest of the fillets in the package I thawed Friday. Sauteed walleye with a lemon caper butter sauce.

Thanks for the website mention and comment. This morning the beautiful wife made a great breakfast. Blueberry cornbread.

Fishburger, mango salsa, and sesame rice.

Nancy and I usually split one large strip steak. We had seconds of the casserole.

Sous vide 1.5 hours at 123 with a quick cast iron sear for the above.

Yes, I did, and thank you.

Gentlemen, the problem you address has several variables you have not calculated. First, the laws enabling the dams sets flood control as the first priority with energy production second. The Corps assigns out the second priority to energy companies. They give those companies the authority to release or not between certain lake levels. The agreement reserves the right of the Corps to take over control to meet the first priority. That means the energy companies save up the water to generate in July, August, and September when KWH rates are higher to meet the demand for AC. However, when floods threaten people or crops downstream, the Corps steps in to manage flows. Please note the phrase crops downstream. The rice farmers below Bull Shoals exert enormous influence. If you track the flows versus the levels needed for planting and harvesting downstream of Calico Rock, you will find a remarkable match. The minimum flow regulations TU fought to implement were a small effort to break that control of flows by the downstream planters. In addition to to above, the reality is that Beaver can't hold a bucket, but Bull can. In between, TR is the stop gap/holding station. The Corps holds in Beaver as long as they can, then uses TR to manage flows into the deep well of BS. Last of all, the drainage today is not the drainage when the dams were built. In 1955 to 1965, the cities did not exist. They were towns without the enormous amounts of concrete roads dumping the water into the river instead of soaking in for a slow flow into the system. Do you really think the flow off the hill from Branson today is the same as the flow in 1960?. The management has had to change. In other words, your concerns - good fishing levels and good boating levels - are not on the list of priorities. The climatic and geographical facts have changed. And , last of all, you have no political clout to match Johnny and the rice growers. Although I agree with you, until you convince Congress to change the rules , you are s.o.o.l.

Tonight: Strip steak, roasted red potatoes, and a bit of cheesy cauliflower and broccoli casserole.

Yes, but I scored a good package at Sams.

Simple stir fry

If you do, brine it first, spatchcock it, and use a fruit wood to smoke it. Put lots of sage and thyme next to it as it smokes.

Roasted marinated wings with tabouli.

Bacon pasta with cauliflower, shallots, bread crumbs, and and a bit of cheese.

I cooked several last year. One was smoked. It was my favorite.

This time of year walking a Silver Buddy across a dropping bottom can pay off big time.

After discussion and debate we have settled on a plan for Thanksgiving. Our house with this menu: Thanksgiving 2019 Chef’s Choice Amuse Bouche Roasted Free Range Turkey Family Recipe Dressing At The Last Minute Pan Gravy Queso Citrus Avocado Salad with Sweet and Sour Onion Vinaigrette Mashed Potatoes Jenny’s Green Bean Casserole Bacon/Butternut Squash/Apple Roast Dad’s Favorite Anadama Rolls Danni’s Pumpkin Pie Nancy’s Chocolate Fudge Pie What are you planning?