What's Cooking?

[Terrierman]

On ‎2‎/‎25‎/‎2017 at 6:12 AM, Chief Grey Bear said:

You ever make a chili omelet? Put a little on your hashbrowns?

Wowza! 

Hillbilly huevos ranchera if you do over easy eggs on top of hashbrowns, and then chili and then some melted cheese and then some hot sauce of your liking.

[BilletHead]

        Grilled Venison back strap today.  When it hit 140 on the thicker part of the cuts I pulled them off.

    Worked real well as the thinner parts were on the done side and the thick ends were rare. Perfect! Right before pulling did drizzle on some hot pepper peach sauce and glaze,

     Had sides  of garlic mashed taters, used roasted wild harvested I did up last summer and had frozen up. Sweet corn we put up from summertime too. Another drizzle of the hot pepper peach sauce on the meat,

   BilletHead

 

[Terrierman]

On ‎2‎/‎21‎/‎2017 at 7:59 AM, MOPanfisher said:

Sadly I am all to familiar with what the different pills and drugs are and do.  Besides the Dr. my wife, my mom and my sister are nurses, plus the insurance company really wanted to assign me a nurse to call with questions.  The Oncologist Dr. in Spfld has his regular nurse we call if we need something done, and the KU system in Kansas City has a nurse that says she "owns" me and the Dr. just signs stuff.  Plus my regular GP Dr. (the good who diagnosed me to start with) has a NP what like to give me unsolicited advice, (of course she if right about the blood pressure etc.) .  All that is good I have a thing for cute nurses, but then who doesn't.  The Zyrtec is a preventative anti-allergy that works well for me. 

I had that crud for three weeks.  Finally gave it to lovie who only had it for two.  But she was a way better chill person than me - had to take steaming hot bath in the middle of the night with me to put in the smelly salts and dry her off.  And they say women are tough.

We're finally well again.  That crap was no fun.  Many naps involved.

Zyrtec now is it for us  Thankfully

[Terrierman]

Oh yeah food.  Chili melding now to be accompanied by grilled cheese sandwich.  Having trouble deciding between pepper jack or gouda.  Dang it.

[rps]

24 minutes ago, BilletHead said:

        Grilled Venison back strap today.  When it hit 140 on the thicker part of the cuts I pulled them off.

    Worked real well as the thinner parts were on the done side and the thick ends were rare. Perfect! Right before pulling did drizzle on some hot pepper peach sauce and glaze,

     Had sides  of garlic mashed taters, used roasted wild harvested I did up last summer and had frozen up. Sweet corn we put up from summertime too. Another drizzle of the hot pepper peach sauce on the meat,

   BilletHead

 

Headed a very similar direction, but without the venison. I have a 5 pound top sirloin roast in a low, 215 degree, oven. When it hit 120 or close, I will wrap it and rest it for 45 minutes. The it goes in a 500 degree oven for 10 to 15 minutes to brown. Mashed potatoes and pan roasted green beans and sides. Simple mushroom gravy.

[ness]

2 hours ago, BilletHead said:

 

   BilletHead

 

Looks and sounds outstanding. But...you went wide left on the corn ??

[ness]

Had some frozen dough balls, sauce and fresh mozzarella from last weekend. Thawed the dough over the last couple days, pruned off enough to get a smaller pizza that fit on the peel right. Kinda cold outside, and didn't want to jack with the kettle. Did it in the oven on a stone. Just a simple tomato sauce (whole San marzano, dash of white wine, salt and olive oil) , fresh mozzarella and basil. Darn tasty and less stress than the kettle. 

[BilletHead]

   

1 minute ago, ness said:

Had some frozen dough balls, sauce and fresh mozzarella from last weekend. Thawed the dough over the last couple days, pruned off enough to get a smaller pizza that fit on the peel right. Kinda cold outside, and didn't want to jack with the kettle. Did it in the oven on a stone. Just a simple tomato sauce (whole San marzano, dash of white wine, salt and olive oil) , fresh mozzarella and basil. Darn tasty and less stress than the kettle. 

 

      Pictures or it didn't happen .

You notice the corn and mashed potatoes may be touching but I assure you they did not get mixed and went in in separate fork loads.

  BilletHead

[Chief Grey Bear]

A couple of smallmouth fillets. And fried taters to compliment. 

Now for the funny part. I meant to open a can of Pork-N-Beans but opened a can of Pintos I was going to use for a Cornbread salad. Ooops. 

[Flysmallie]

5 minutes ago, Chief Grey Bear said:

A couple of smallmouth fillets. 

Yummy.