ness

Thanks. I added a photo and a few more details. Chili was very tasty -- I've made it that way with pork a few times, but I've had my fill of pork for a while. Went for the beef, which cost more than twice as much as pork would have. Glad I did.

Trimmed and chunked up a small chuck roast, browned it in a skillet then threw it and a bottle of Herdez green salsa into the Crock Pot ©. Added a little chicken bouillon and let if go all day. Tasted for seasoning at the end added a shot of chili powder. Spanish rice and some seasoned pintos on the side. Bush's pintos right out of the can into the pot -- juice and all. Whatever sounds good, throw it in. I still had the chili powder out so I gave it a shot of that. Also thought it needed a little something more, so I squirted in a little honey. Run a potato masher through it to get some them mashed up and 'mix it well togedda'. I'm gonna write that one down. Sounds weird, but it worked. Get a little of the gravy from the beans and the chili on that rice.

No rules or expectations on this thread or the other one. I like to cook, and I'll post up if I think it might be interesting to other folks. If I eat a can of Spagetti-Os, well I don't bother. So, how'd you fix the turkey and morels? I've never had wild turkey. I like my morels cooked in butter with a little salt and pepper. Simple like.

You might be thinking of orzo. It's a rice sized pasta

I like the sound of that method too.

I grew up loving the Royals. But over the years I've been conditioned to expect the Royals to be bad. I don't mean out of contention, I mean embarrassing. Last year they were up and down all season and I wondered if they really had it. Even after last-year's post season I was skeptical -- I mean teams get hot, right? Well, I'm doing something tonight that I haven't done in years. I'm watching the Royals in April. On a Friday night no less! We've got offense, defense, pitching and best of all -- smart play. I even know their names. They're good guys that appreciate the fans. When Hosmer bought drinks for the house down in Westport last fall, it really set things in a different direction as far as player's connection with fans. Kids are going to games again because their team is good and they've got a favorite player, not because it's just something to do. This is fun!!!

Well, for me it's the hair for one thing. Yeah, I'm shallow.

LOL!!! Now everybody knows I'm not working

Ventura did OK in my opinion, but he's a target now. He'll adjust. I'm more worried about Cain because he took way too long to cool down. Wasn't much going on in the scrum. I kinda wish that punch would have landed on Samardzija because he's a douche. Personally, I love all this. Baseball is fun again! I saw a 20-something guy interviewed at a KC bar on the news. He said baseball is fun to watch for the first time in his life. That kinda stuck with me.

I'm gonna correct myself on this one -- I got a little sloppy in my response. Risotto is a rice dish, not the rice itself. The rice used is a particular type of short grain -- the name escapes me at the moment. It's not Uncle Ben's. Preparation is different -- see rps post above. edit to add: Alborio rice

Risotto is a type of rice. It's a little different than typical rice in that it sheds more starch into the cooking liquid creating a creamy sauce.

I love risotto, but I never want to go to the trouble. How does your not stirring constantly method work? My favorite ways are with peas or mushrooms. Last night it was asparagus from the garden with hollandaise. Tonight it was sautéed button mushrooms in a wine sauce over toast. Gonna stick a pork loin in the Crock Pot tomorrow morning with some Hatch chiles, tomatillos, onion, garlic, cumin, oregano, diced tomatoes and a little chicken broth. No recipe --I'm winging this one. Frozen Lou Malnati's pizza is on standby if needed.

Great going there, BH. I haven't been to Westover in a few years, but I really enjoy it. Pretty property -- especially in the spring -- cool buildings, nice folks. I hope they're doing well financially. I had fun fishing, target shooting and shot some sporting clays there too. Unfortunately, it's a pretty long haul for me to get over there.

Don't forget the corn! I don't understand your eating habits. Why put steaks in the ground?

Good for them and good for you for getting the word out.

I think the one with the tag that says 'this is an old rod worth money' sounds promising

Good post. Put in the legwork and time it right and you'll find morels. Best to not get hung up on looking for elms and abandoned apple orchards like you hear about so much.

Well, say an hour or three researching, taking pictures and creating listings on e-Bay?

I was toying with the idea of trimming the ribs so they we less meaty, and using the trimmings for beans. So I gave baby brother a call and asked him a few questions about baby backs. First, about the meatiness and if he ever trimmed. He said he doesn't trim unless there's a bunch of fat. Then time and temp. He said he does his about 5 to 6 hours at 275. That's longer and hotter than what I thought, and what most of the things I've read recently say. He has told me before that judges like a sweet rib, so when he competes he marinades overnight with a commercial teriyaki marinade, and sprays them with apple juice periodically while they cook. His everyday ribs are not as sweet. I don't marinade or spray and the only sweet comes from the rub and sauce. Three of my four half-racks were perfect. The fourth could have used more time, but was still very good. Anyhoo cook the meatier ones longer. Doh!

Nah, $150 is way low Gavin. Anybody with an ounce of salesmanship could get triple that. Those rods may not be too special, but there are several that look to be pristine. Hell, a restaurant would buy them to hang on the wall at double that price. Anybody puts some effort into finding a buyer could do better. Way better. It's just a matter of finding a match.

Lol. Hell if I know. Sounds medical. Still wondering how great became Gerard. Oh, the mysteries of the Internet...

I don't have any experience with lamb, but I gotta say that just looks Gerard! Rather, Great!

I saw the pics and gave this a like without reading. Plum reduction?? That sounds phenological! Ok, I was trying to say 'phenomenal', but I had to let the autocorrect stand. I almost think autocorrect is responsible for more miscommunication than about anything else.

That^

I haven't made pizza in a while -- about time to do it.