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[Gavin]

Cream pasta and fried chicken livers is hard to top. Hard to get the livers in the pasta before you eat them though.

[rps]

Thursday's cauliflower and pasta and Friday's ham and mushroom pizza.

[ness]

Just don’t care for the flavor of liver. Some liver-based things, like braunschweiger, I love. Actually can’t think of other liver things I love now, and wonder if there are any. Can do without pate.  

Love chicken gizzards if they’re done right. ‘Go Chicken Go’ in KCK is the gold standard. Any of you hunters ever have venison gizzards? 😄

[ness]

Made some spicy shrimp the other night. You guys are probably tired of my shrimp pictures, so I’ll spare you this time. What was different is that I served it over mashed cauliflower. Just boiled it in some chicken stock, drained it and added a little butter and a teeny bit of cheese. Looking for a lower-carb/calorie alternative to rice or grits (or potatoes for another dish). It was passable, but it wouldn’t fool anybody. Will tweak it with more seasoning next time. 

[rps]

8 hours ago, ness said:

Made some spicy shrimp the other night. You guys are probably tired of my shrimp pictures, so I’ll spare you this time. What was different is that I served it over mashed cauliflower. Just boiled it in some chicken stock, drained it and added a little butter and a teeny bit of cheese. Looking for a lower-carb/calorie alternative to rice or grits (or potatoes for another dish). It was passable, but it wouldn’t fool anybody. Will tweak it with more seasoning next time. 

Try zucchini noodles. "Cook" them in salty simmering water for 10 to 30 seconds, drain and treat as pasta. You can make them with a box grater, a mandoline with the right blade attachment or a spiralizer.

[rps]

Using left over roast chicken tonight. Making Mexican surprise, previously posted and on my blog.

[Terrierman]

Beef Stew.  Cubed seasoned and browned chuck roast, three carrots in long heavy sticks, three stalks of celery same way, a rutabaga in about one inch cubes, two red potatoes same way, half a dozen nice sized brussell sprouts, a big red onion and half a left over Vidalia, can of diced tomatoes and a quart of beef bone broth,  five or six good dashes of Lea and Perrins Worcestershire, one envelope of beef stew seasoning, and some bay leaf..  The meat is cooking right now, will add the vegetables after it's been going about 90 minutes at 350 in the blue roaster.

Veggies are in.  Needed a little more liquid so poured in a bottle of Heineken.  Smells pretty good in the house.

[Gavin]

Did some beef veg barley yesterday, Marrow bones & San Marzano tomatoes help the flavor allot. Ingredient list on the back of a box of barley.

[Chief Grey Bear]

[Flysmallie]

Last night was the annual Pizza & Pumpkins party.