bfishn Posted October 31, 2023 Share Posted October 31, 2023 49 minutes ago, ness said: Why "shoop" ness? Well, a bunch of us used to go to this restaurant for lunch called Sweet Tomatoes. It was an upscale buffet with soups, salads, flatbreads, whatever. There was an older Eastern European lady that was the greeter and she always gave a rundown on the "shoops" being offered that day. So, that's why "shoop". I thought we were friends until... One day, as a joke, I reached over the glass and picked up a plastic display apple and put it on my tray. She scolded the heck out of me and told me *never* to reach over the glass or the health department would blitzkrieg in there and shut them down. So, I don't do that. No shoop for you!! BilletHead, rps and ness 1 2 I can't dance like I used to. Link to comment Share on other sites More sharing options...
ness Posted November 5, 2023 Author Share Posted November 5, 2023 On 10/26/2023 at 6:44 AM, BilletHead said: Hey you, How was the Huevos Rancheros? Good! BilletHead 1 John Link to comment Share on other sites More sharing options...
BilletHead Posted November 5, 2023 Share Posted November 5, 2023 2 hours ago, ness said: Good! Most excellent! ness 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 Link to comment Share on other sites More sharing options...
ness Posted November 5, 2023 Author Share Posted November 5, 2023 https://foodwishes.blogspot.com/2019/04/easy-baked-beef-brisket-slow-and-low-is.html?m=1 This was pretty tasty. BilletHead and rps 2 John Link to comment Share on other sites More sharing options...
BilletHead Posted November 6, 2023 Share Posted November 6, 2023 Good food being seen, This was good too. Venison front shoulder gets a bum rap IMO. When being utilized as burger meat much is not used because of sinew or gristle. Brazing breaks some of that down and the rest can be cut off. After dinner still had three quarters of a gallon of meat for leftovers. This recipe is the bomb and used at least once a year. Nice to go to garden for three of fresh herbs called for. Recipe included for those inclined to try. Thank you too Hank Shaw for such a great cookbook. ness, rps, Ryan Miloshewski and 1 other 4 "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 Link to comment Share on other sites More sharing options...
ness Posted November 6, 2023 Author Share Posted November 6, 2023 20 hours ago, BilletHead said: Nice to go to garden for three of fresh herbs Agree. It's one of the best things about the little kitchen garden we have. We love to go out and snip off some fresh herbs. Basil is long gone but parsley is holding on. Still plenty of thyme, sage, rosemary, chives and oregano out there. More than we'll use. I probably ought to get a dehydrator and dry it. BilletHead and rps 2 John Link to comment Share on other sites More sharing options...
BilletHead Posted November 6, 2023 Share Posted November 6, 2023 32 minutes ago, ness said: Agree. It's one of the best things about the little kitchen garden we have. We love to go out and snip off some fresh herbs. Basil is long gone but parsley is holding on. Still, plenty of thyme, sage, rosemary, chives and oregano out there. More than we'll use. I probably ought to get a dehydrator and dry it. We have two types of thyme. German and lemon. Standard oregano and Mexican oregano. Only have dehydrated both types of oregano the sage and rosemary. Tried to dehydrate lemongrass and garlic chives. Neither one turned out right. ness 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 Link to comment Share on other sites More sharing options...
Ryan Miloshewski Posted November 7, 2023 Share Posted November 7, 2023 @ness @BilletHead what's your kitchen garden setup look like? I need to make one instead of buying herbs. I use rosemary, thyme, oregano and sage a ton. ness 1 “To those devoid of imagination a blank place on the map is a useless waste; to others, the most valuable part.”--Aldo Leopold Link to comment Share on other sites More sharing options...
ness Posted November 7, 2023 Author Share Posted November 7, 2023 54 minutes ago, Ryan Miloshewski said: @ness @BilletHead what's your kitchen garden setup look like? I need to make one instead of buying herbs. I use rosemary, thyme, oregano and sage a ton. Mine is three 4x8 foot x 12 inch high raised beds, but I grow a bunch more than herbs. I suspect you could do one 4x8, have plenty of herbs and room for some tomatoes too. I used to do pots for herbs, and that works, but this works better for us. More herbs, less watering, etc. Ryan Miloshewski 1 John Link to comment Share on other sites More sharing options...
ness Posted November 10, 2023 Author Share Posted November 10, 2023 Shrimp and cheesy grits adapted from ATK. Shrimp marinated in olive oil with salt, pepper and cayenne. Onion and garlic sweated then water and a little heavy cream for the grits. When done, add some shredded cheddar then nestle the marinated shrimp in. Finish in the oven. The missus loves this. I like this better this go around because I put in less cheese and more cream rps, nomolites and BilletHead 3 John Link to comment Share on other sites More sharing options...
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