What's Cooking?

[rps]

Lord save us from puns.

I have put together a dish appropriate for the dark and foggy night.

Hot dog, sauerkraut, and potato casserole suits the evening.

I also have a chili in the slow cooker getting ready for tomorrow. Talk about dueling aromas.

Have a great evening!

[snagged in outlet 3]

9 hours ago, ness said:

Looks like work of Ruby Sue.

Here's another of her projects:

Resting after a hard day's work:

 

They just want to chase some birds

[BilletHead]

9 hours ago, ness said:

Looks like work of Ruby Sue.

Here's another of her projects:

Resting after a hard day's work:

 

        And if he had a bird to retrieve shot by his master of course wonder what it would look like?  Maybe this is the infamous one that had the skunk encounter? Thought the slipper smelled like a mentioned furbearer?

[Chief Grey Bear]

I found this interesting import the other day at my local hangout for off the wall foods. 

The sausage has a really nice natural smoke flavor. They would actually be really good as a hotdog with some sauerkraut and bacon bits.

But this German style is not anywhere near like American style. Where we are used to a vinegary flavor that has a lot a bite to it, The German brine was very bland. I think one could drink it like water. Though it would not be as appealing as water. And I am sure that the products that make it from Germany to America are probably not the best representatives of the German fare. But you never know unless you try. 

I have also been trying numerous different sauerkraut's from Poland and the region. They are good and I like them but again they differ from the Americanized style that we have grown accustomed to. As with the sausage the American style sauerkraut has much more tang and bite to it then the important ones from Poland. 

[ness]

Been wanting to make an Irish Cream. 

Melt chocolate in double boiler, add rest of ingredients. This stuff is great in coffee. The recipe I used is a little more chocolatey than Bailey's.  

 

[Chief Grey Bear]

To be honest, I've never had Irish Cream.

[MOPanfisher]

Me either but looking at the ingredients it  has promise.

[Gavin]

Perfect day for Chicken & Dumplings.

[Gavin]

Best part

[rps]

No pictures, but I served chili four way last night. The name comes from the old Ike's Chili Parlor in downtown Tulsa. It, like Nelson's Buffeteria, faded away when the family hit the third generation. But both have revived in non-downtown locations run by the youngsters. Two way was chili with beans, three way was chili with beans on spaghetti, and four way was chili with beans, on spaghetti, with cheese on top.

The chicken and dumplings look great.