ness Posted February 21, 2023 Author Posted February 21, 2023 On 1/17/2018 at 7:50 PM, ness said: I can see the benefit of precise, controlled cooking.But all the precision could also get ruined with a bum sear. I do like the idea of longer, slow cook in which the seasonings can really soak in without burning. It’s just another way to cook. If I had more time to devote to cooking I’d be more likely to give a shot. The cost isn’t too bad. Just put in page 600 and this ^ came up. rps and BilletHead 1 1 John
BilletHead Posted February 22, 2023 Posted February 22, 2023 2 hours ago, ness said: I've gone back through this thread periodically. It's kinda fun. But at over 1,300 pages it's a lot to cover. Sometimes I'll do the 'Go to page' thing and jump into the middle somewhere. Lots of good stuff in here. You do realize this is all your fault! 😀 Thanks I might add. ness, Daryk Campbell Sr and rps 1 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
Daryk Campbell Sr Posted February 22, 2023 Posted February 22, 2023 6 hours ago, rps said: Way, way back in this thread, we (not the royal we) covered spatchcocking fowl. Now, years later, it has become the new normal. On the topic of way back, go back and check out the pictures in the early days of this thread. Compare those to those we currently post. We need to start a cooking show, "Sportsmen Cook! (and Bake). I would have never learned about it if not for this thread. Thanks to all those who contribute. ness, BilletHead, Johnsfolly and 1 other 4 Money is just ink and paper, worthless until it switches hands, and worthless again until the next transaction. (me) I am the master of my unspoken words, and the slave to those that should have remained unsaid. (unknown)
ness Posted February 22, 2023 Author Posted February 22, 2023 I wouldn't have thought to make a muffuletta at home if it wasn't for this thread and @rps We've got a Mardi Gras party to go to this weekend and I'm going to find some good bread, make the olive salad and take some over. Last time I made it (which I probably shared here, but couldn't find it): rps, Daryk Campbell Sr, Johnsfolly and 2 others 5 John
BilletHead Posted February 22, 2023 Posted February 22, 2023 1 hour ago, ness said: I wouldn't have thought to make a muffuletta at home if it wasn't for this thread and @rps We've got a Mardi Gras party to go to this weekend and I'm going to find some good bread, make the olive salad and take some over. Last time I made it (which I probably shared here, but couldn't find it): what time should we show up? Thanks in advance. 😉 ness and Terrierman 1 1 "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
Terrierman Posted February 27, 2023 Posted February 27, 2023 We've got eggs running out our ears so I decided to do something about it. Bacon, cheese and onion quiche sounded good so I made one. That's a pre-made Pillsbury crust that I naked baked to start with. It's a five egg quiche with three slices of crispy fried bacon, carmelized onions, and the cheese medley that's in the picture. Didn't have any half and half so used about 1/3 cup of sour cream and same amount of milk. Those free range eggs sure are colorful and they do taste better than the store kind if you ask me. Baked at 400 for about 18 minutes, foil guard around the upper crust halfway through. It turned out pretty good.😎 ness, BilletHead, nomolites and 2 others 5
Terrierman Posted February 27, 2023 Posted February 27, 2023 On 2/22/2023 at 11:46 AM, ness said: I wouldn't have thought to make a muffuletta at home if it wasn't for this thread and @rps We've got a Mardi Gras party to go to this weekend and I'm going to find some good bread, make the olive salad and take some over. Last time I made it (which I probably shared here, but couldn't find it): I dearly love a good muffaletta. With extra olive salad of course.👍 That one looks great. ness and rps 1 1
BilletHead Posted February 27, 2023 Posted February 27, 2023 1 hour ago, Terrierman said: We've got eggs running out our ears so I decided to do something about it. Bacon, cheese and onion quiche sounded good so I made one. That's a pre-made Pillsbury crust that I naked baked to start with. It's a five egg quiche with three slices of crispy fried bacon, carmelized onions, and the cheese medley that's in the picture. Didn't have any half and half so used about 1/3 cup of sour cream and same amount of milk. Those free range eggs sure are colorful and they do taste better than the store kind if you ask me. Baked at 400 for about 18 minutes, foil guard around the upper crust halfway through. It turned out pretty good.😎 Wonderful Rick. I can only think of one think that might take that to the next level. We do a similar version of this with fresh morels added. Won't be long buddy before that happens. rps, Maverickpro201 and Terrierman 2 1 "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
Daryk Campbell Sr Posted March 1, 2023 Posted March 1, 2023 Baked spaghetti and boiled spaghetti, ground salcicia meatballs, with homeade garlic cheese bread, One with pepper jack the other with mozzarella. Johnsfolly, BilletHead and rps 3 Money is just ink and paper, worthless until it switches hands, and worthless again until the next transaction. (me) I am the master of my unspoken words, and the slave to those that should have remained unsaid. (unknown)
BilletHead Posted March 1, 2023 Posted March 1, 2023 6 hours ago, Daryk Campbell Sr said: Baked spaghetti and boiled spaghetti, ground salcicia meatballs, with homeade garlic cheese bread, One with pepper jack the other with mozzarella. Something to please anyone there. I will have A slice of each of the breads and sample both pastas meatballs too. I'm not hard to please . "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
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