BilletHead Posted March 16, 2016 Posted March 16, 2016 Well here we go for this Evenings feast. Well I did feast on it . Some rather large crappie fillets, green beans and some mac and cheese with a punch. Punch you say? Yep. The Mrs. normally just uses sharp cheddar. When we discussed this normal choice we also discussed a mix of cheeses. I know some good mac can be made with a mix but have never tried it. So as the Mrs. started working it up she said and I quote " Some sharp cheddar, Asiago and three other little chunks of other stuff" What? Well we had some cheddar with habanaro , some pepper jack and buffalo cheddar! Well this will be a flop or a success I thought as she topped it off with seasoned bread crumbs and popped it into the oven. Success it was and I may never look at mac and cheese the same again, BilletHead Mitch f, ness, bfishn and 2 others 5 "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
Chief Grey Bear Posted March 16, 2016 Posted March 16, 2016 21 minutes ago, BilletHead said: Well here we go for this Evenings feast. Well I did feast on it . Some rather large crappie fillets, green beans and some mac and cheese with a punch. Punch you say? Yep. The Mrs. normally just uses sharp cheddar. When we discussed this normal choice we also discussed a mix of cheeses. I know some good mac can be made with a mix but have never tried it. So as the Mrs. started working it up she said and I quote " Some sharp cheddar, Asiago and three other little chunks of other stuff" What? Well we had some cheddar with habanaro , some pepper jack and buffalo cheddar! Well this will be a flop or a success I thought as she topped it off with seasoned bread crumbs and popped it into the oven. Success it was and I may never look at mac and cheese the same again, BilletHead Double DANG!! BilletHead 1 Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors
MOPanfisher Posted March 16, 2016 Posted March 16, 2016 Very nice, BH I like to add some gorgonzola cheese gives it a funk. But all looks good and its haRd to argu wit ctappie fillets. I snacked on some fresh asperagas right out of the patch. Have some more roots coming to rebuild the bed. Mix of jersey giant and Mary washington. ness and BilletHead 2
BilletHead Posted March 16, 2016 Posted March 16, 2016 Sounds good MoPanfisher. Nothing in my asparagus patch yet but I have about four inches of oak leaves on my plants. The leaves kind of wind row there and I never have to worry about salting my plants to keep grass down, mulch be good! BilletHead rps and MOPanfisher 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 March 16, 2016 Author Posted March 16, 2016 I talked to a buddy of mine in KC yesterday who said his third-year asparagus patch is going crazy. I'm still looking at one lonely stalk. Gonna give a quick look-see to an easy-to-get-to morel spot in the next couple days. BilletHead 1 John
ness Posted March 16, 2016 Author Posted March 16, 2016 On 3/14/2016 at 4:19 PM, Chief Grey Bear said: Pastrami done and thinly sliced. Bring on the Kraut! Can you tell us your method, please? Smoked, corned beef -- like a Boyle's? John
Chief Grey Bear Posted March 16, 2016 Posted March 16, 2016 I just take them right out of the package straight to the smoker. I don't prep them in any way. I smoked these with some ribs. I smoked them real low, around 200-250, for about 7 hours. That is them on the lower rack below the ribs. ness 1 Chief Grey Bear Living is dangerous to your health Owner Ozark Fishing Expeditions Co-Owner, Chief Executive Product Development Team Jerm Werm Executive Pro Staff Team Agnew Executive Pro Staff Paul Dallas Productions Executive Pro Staff Team Heddon, River Division Chief Primary Consultant Missouri Smallmouth Alliance Executive Vice President Ronnie Moore Outdoors
Foghorn Posted March 16, 2016 Posted March 16, 2016 The finished product all sliced up nice got my attention real fast! Got to looking on line at different recipes instead of just asking on here.Thanks Chief and Ness.
ness Posted March 17, 2016 Author Posted March 17, 2016 3 hours ago, Foghorn said: The finished product all sliced up nice got my attention real fast! Got to looking on line at different recipes instead of just asking on here.Thanks Chief and Ness. Well, Chief did most of the work ? ? John
joeD Posted March 17, 2016 Posted March 17, 2016 According to the laws of the Torah, to be eaten, a kosher species must be slaughtered by a "Schochet," a ritual slaughterer. Since Jewish Law prohibits causing any pain to animals, the slaughtering has to be effected in such a way that unconsciousness is instantaneous and death occurs almost instantaneously. After the animal is slaughtered, the Kosher Supervisor and his team treiber the carcass by removing certain forbidden fats and veins. After the meat has been treibered, it is soaked in a bath in room temperature water for a half hour. To draw out the blood, the soaked meat is then placed on special salting tables where it is salted with coarse salt on both sides for one hour. Chief- I think you are perfectly in the clear. When Donald Trump swings by and thanks you for your support, feed him your pastrami, and tell him the beef was from Mexico.
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