rps Posted July 12 Posted July 12 All of you need to appreciate something. The attached picture is mine. I took it to show off pot roast. It was the second picture posted on this thread. Compare the quality of the photo to the last ten pages. Presentation and photography on the thread is now amazing. Good on all of you! BilletHead, MOPanfisher, Terrierman and 1 other 4
MOPanfisher Posted July 12 Posted July 12 Hopefully will remember to get a photo. Tonight actual food, although let's be honest I will probably have some ice cream and cherry pie filling later. Tonight I had a couple of smoked pork hocks which I cooked in crock while I was otherwise occupied. Removed the bones and chopped up the meat and hide and dumped back into the crock pot juices (mostly chicken and beef stock. Then a double handful of baby taters a couple cans of Hoppin John, a can of tomatoes and okra, and a can of sweet potatoes hey why not.ots of garlic heavy seasoning knowing the taters are gonna suck up a lot of the salt but that is easily added back when serving. And since it was a bit soupy some corn starch to thicken it slightly. Smell good and here in a bit when the little taters are done will see how it tastes. This a lot form just me but I have a few more days to have to eat so I may be done cooking until Sunday when 4 chickens cut into quarters make the jump to the smoker for Sunday Supper with friends. Looks eh so so, taste very good, texture a bit odd as the skins didn't cook down and get all soft like I wanted. Edibility darn it was hot out of the pot. Had time to do stuff before it. Cooled enough to eat. nomolites and rps 2
ness Posted July 12 Author Posted July 12 22 minutes ago, MOPanfisher said: Hopefully will remember to get a photo. Tonight actual food, although let's be honest I will probably have some ice cream and cherry pie filling later. Tonight I had a couple of smoked pork hocks which I cooked in crock while I was otherwise occupied. Removed the bones and chopped up the meat and hide and dumped back into the crock pot juices (mostly chicken and beef stock. Then a double handful of baby taters a couple cans of Hoppin John, a can of tomatoes and okra, and a can of sweet potatoes hey why not.ots of garlic heavy seasoning knowing the taters are gonna suck up a lot of the salt but that is easily added back when serving. And since it was a bit soupy some corn starch to thicken it slightly. Smell good and here in a bit when the little taters are done will see how it tastes. This a lot form just me but I have a few more days to have to eat so I may be done cooking until Sunday when 4 chickens cut into quarters make the jump to the smoker for Sunday Supper with friends. That's crazy enough it just might work! John
ness Posted July 12 Author Posted July 12 19 hours ago, rps said: Presentation and photography on the thread is now amazing. I always try to use natural light whenever possible, hence the deck pics. Photography is about the light! BilletHead, Terrierman and rps 3 John
MOPanfisher Posted July 12 Posted July 12 46 minutes ago, ness said: I always try to use natural light whenever possible, hence the deck pics. Photography is about the light! Natural Light is OK but I prefer Busch Light. Somebody had to be the first to say it. rps and ness 2
Flysmallie Posted July 15 Posted July 15 I didn’t make it, but I like the yellow ones. nomolites and BilletHead 2
BilletHead Posted July 16 Posted July 16 Tis the season for zucchini! Zucchini boats and zucchini blueberry zucchini bread. Both done outside in the trager pellet grill. Too darned hot to fire up the oven inside. ness and nomolites 2 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
ness Posted July 16 Author Posted July 16 We did a Mediterranean food themed cooking class with my daughter and future son in law over the weekend. We’ve done several of these and they’re always fun. We did hummus, tzatziki, kafta kabobs, dolmathes and a Greek salad. The dolamthes were onion, rice and some seasonings. Not that great, honestly. The ones we make at home are a meat and rice combo and much better. We’ve never made hummus before but will in the future. It was delicious. Kabobs were overcooked (by them) but would have been good otherwise. BilletHead, rps and nomolites 3 John
Maverickpro201 Posted July 17 Posted July 17 19 hours ago, ness said: We did a Mediterranean food themed cooking class with my daughter and future son in law over the weekend. We’ve done several of these and they’re always fun. We did hummus, tzatziki, kafta kabobs, dolmathes and a Greek salad. The dolamthes were onion, rice and some seasonings. Not that great, honestly. The ones we make at home are a meat and rice combo and much better. We’ve never made hummus before but will in the future. It was delicious. Kabobs were overcooked (by them) but would have been good otherwise. Where's the Beef ness 1
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