"Tonights Supper on the grill"
- Thread starter JWFilips
- Start date
Mitty38
Well-Known Member
I have a pretty well stocked spice and herb rack.
Most things I mix spice of my own up, for. Like chilli, and soups. Dry rubs. Wild game and such.
But when it comes to beans and rice I gave up and just buy the boxes of Zaterans. And with tacos I just go McCormick. Could never get the Mexican stuff just right.
By the way want to try something different, and easy. Mix some of that taco mix with ground turkey, Fry with a large diced bell pepper, using just a touch of olive oil. Then dump that in what ever red sauce pasta dish you usually make. Heaven for the taste buds!!!!
I like to make custom sauces for BBQ, also. but sometimes I just get lazy. Then I just break open a bottle of open pit.
Most things I mix spice of my own up, for. Like chilli, and soups. Dry rubs. Wild game and such.
But when it comes to beans and rice I gave up and just buy the boxes of Zaterans. And with tacos I just go McCormick. Could never get the Mexican stuff just right.
By the way want to try something different, and easy. Mix some of that taco mix with ground turkey, Fry with a large diced bell pepper, using just a touch of olive oil. Then dump that in what ever red sauce pasta dish you usually make. Heaven for the taste buds!!!!
I like to make custom sauces for BBQ, also. but sometimes I just get lazy. Then I just break open a bottle of open pit.
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Winelover
North Central Arkansas
Cindy made glazed (orange marmalade & garlic) pork medallions from a whole pork tenderloin, yesterday! Served with white rice and roasted (Balsamic vinegar & bacon) Brussel Sprouts.
L Ross
Well-Known Member
Now ya see, though my palate has gotten more sophisticated over the years, I just love a stew like that. Or a casserole, or hot dish. I was blessed, and never realized it way back in grade and high school. Our school district hired older semi-retired farm wives as cooks, and the things they did with government surplus food stuffs and the other bulk commodities were delicious. And bake! Those gals could and did bake. Huge pans of the most divine dinner rolls, the yeasty smell wafting down the halls before lunch. The pans filled with brown domes of rolls about 5" tall, steaming hot, for a kid to slather in butter and wrap around a stick of surplus mild cheddar cheese. With bowls of the blandest, celery and tomato infested, macaroni filled stuff they called chili that I loved back then. And the casseroles that Mitty's stew brought to mind. I've heard it called Slumgullion, Russian Fluff, etc. but I loved it. My wife and her friends on the other hand take a dimmer view of the cuisine they grew up with in school.
We paid 25¢ for a lunch ticket back then and got so much more than our money's worth. When I hear of today's school lunches being catered in crap, tampered with by ideologically corrupted bureaucrats, it just makes me sad. If only I had a magic wand.
Has there been any thought of renaming this thread? We readily drift away from the grill. How 'bout Pot Luck? The members here are scattered all over Hell and gone and the best we can hope for is to digitally dine together.
CWLONGSHOT
Well-Known Member
On the way home from the short I stopped at a pizza joint I very much like... wood fired oven thin crust New Haven Style at its FINEST!! The smells just walking in satisfy!!! Two slices just wasnt enough. (But thats what I had.)
Part of what makes it so good is only having it a few times a year when in the area. Its too far for a food run.
CW
Part of what makes it so good is only having it a few times a year when in the area. Its too far for a food run.
CW
JonB
Halcyon member
With this cold and wind, I do some baking/roasting (in Oven) to help keep the windows in the kitchen from frosting up.
Today, country style pork Ribs.
Yesterday(Sunday), Pork and Kraut.
Saturday, Country style pork Ribs...yeah, they were on sale, LOL.
Friday, the last winter squash (butternut).
Today, country style pork Ribs.
Yesterday(Sunday), Pork and Kraut.
Saturday, Country style pork Ribs...yeah, they were on sale, LOL.
Friday, the last winter squash (butternut).
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RicinYakima
High Steppes of Eastern Washington
Pork butt for pulled pork from the slow cooker for tomorrow. Beef ribeye steak tonight from the meat counter that didn't sell over the weekend and 50% off.
Mitty38
Well-Known Member
Just adds a little extra flavor. Plus keeps the cheese from sticking when it melts.
Only the griddle not the outside. Lol
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JWFilips
Well-Known Member
It is a plus if you use it as a mouth rinse! ....everything taste better!
Mitty38
Well-Known Member
I'll have to remember that,if I ever have to eat lobster again.
