Author Topic: Whats for Dinner Tonight? (Read 335483 times)

thundley4 · « **Reply #1650 on:** April 08, 2015, 02:32:27 PM »

Quote from: Eupher on April 08, 2015, 01:57:23 PM

What the hell does "I pulled a fizzy" mean?

Fizzgig is a DUmmie that often gets sidetracked from her plans by drugs or booze.

Eupher · « **Reply #1651 on:** April 08, 2015, 03:46:48 PM »

Quote from: thundley4 on April 08, 2015, 02:32:27 PM

Fizzgig is a DUmmie that often gets sidetracked from her plans by drugs or booze.

It's pretty bad when I need a damned translator to interpret WTF you guys are railing on about in the DUmp.

Mike B the Cajun · « **Reply #1652 on:** April 09, 2015, 09:01:37 PM »

Crawfish Etouffe over white rice and fresh strawberries and cream.

Mike B the Cajun · « **Reply #1653 on:** April 11, 2015, 06:12:08 PM »

Turkey-neck & sausage gumbo with potato salad.

obumazombie · « **Reply #1654 on:** April 12, 2015, 03:17:47 PM »

Mongolian Barbecue.

njpines · « **Reply #1655 on:** April 13, 2015, 10:17:02 AM »

Mike B the Cajun · « **Reply #1656 on:** April 13, 2015, 10:52:20 AM »

Quote from: obumazombie on April 12, 2015, 03:17:47 PM

Mongolian Barbecue.

You barbecued a Mongolian??

obumazombie · « **Reply #1657 on:** April 13, 2015, 11:06:58 AM »

Quote from: Mike B the Cajun on April 13, 2015, 10:52:20 AM

You barbecued a Mongolian??

Him and the mongolian horse he rode in on, Him Mongo, Him Mongolian...

Chris_ · « **Reply #1658 on:** April 21, 2015, 11:30:44 PM »

Looking for something new. I have a recipe for bacon-wrapped chicken breasts and another for pork tamales.

I like tamales but they take so long to make.

Big Dog · « **Reply #1659 on:** April 22, 2015, 08:51:53 AM »

Quote from: Chris_ on April 21, 2015, 11:30:44 PM

Looking for something new. I have a recipe for bacon-wrapped chicken breasts and another for pork tamales.

I like tamales but they take so long to make.

Bacon wrapped chicken breasts.

With a side of bacon!

obumazombie · « **Reply #1660 on:** April 22, 2015, 01:31:10 PM »

Spaghetti, Arkansas style.

Eupher · « **Reply #1661 on:** April 22, 2015, 02:07:41 PM »

Quote from: obumazombie on April 22, 2015, 01:31:10 PM

Spaghetti, Arkansas style.

Now just what, 'zackly, is that?

obumazombie · « **Reply #1662 on:** April 22, 2015, 04:58:10 PM »

Quote from: Eupher on April 22, 2015, 02:07:41 PM

Now just what, 'zackly, is that?

Spaghetti and meat sauce.
The meat in the meat sauce consisting of ground poultry.

Eupher · « **Reply #1663 on:** April 23, 2015, 08:23:16 AM »

Quote from: obumazombie on April 22, 2015, 04:58:10 PM

Spaghetti and meat sauce.
The meat in the meat sauce consisting of ground poultry.

Good stuff. For a wild second there, I thought it was something like what is known as "Cincinnati chili" which is a mind-numbing concoction of "chili" (I use that term loosely) piled on cooked spaghetti with some shredded cheese and maybe some onion. The use of nutmeg, cinnamon, cloves and other non-chili related seasonings are usually employed.

I guess that stuff fills a hole in your belly, but day-um...cinnamon in chili?

Mr Mannn · « **Reply #1664 on:** April 25, 2015, 01:46:27 PM »

I'm trying my hand at barbeque ribs. Never tried it before. I have pork ribs and cow ribs in the crock pot.
Nothing special just a salt and pepper rub and the barbeque sauce. It is KC's Masterpiece.

***Edit to add: it turned out...GREAT! I watched a You tube how to vid...and it was truly a Mannn dish! and I have enough in the fridge for a microwave repeat tomorrow.

Mike B the Cajun · « **Reply #1665 on:** April 26, 2015, 08:21:29 PM »

Mr. M, I usually avoid the major brand BBQ sauces for one of the more local brands. Usually, I use Jack Miller's, it has just about everything in it already, like onion, garlic, stuff like that. Dump it and the ribs - I like pork country-style boneless ones - into the slow cooker, set it to rock-n-roll for 5-6 hours, and eat, usually with a potato salad and lots of iced sweet tea.

It just don't get any better than that.

Chris_ · « **Reply #1666 on:** April 28, 2015, 12:58:00 AM »

Quote from: Big Dog on April 22, 2015, 08:51:53 AM

Bacon wrapped chicken breasts.

With a side of bacon!

It was freakin' delicious. Making another batch.

Chris_ · « **Reply #1667 on:** April 30, 2015, 12:29:25 AM »

Sans bacon, the sugar/spice mix is pretty tasty.

1/3 cup of light brown sugar
1 tablespoon of red chili powder

The teaspoon of cayenne is optional.

Mr Mannn · « **Reply #1668 on:** May 02, 2015, 07:48:18 PM »

Quote from: Mike B the Cajun on April 26, 2015, 08:21:29 PM

Mr. M, I usually avoid the major brand BBQ sauces for one of the more local brands. Usually, I use Jack Miller's, it has just about everything in it already, like onion, garlic, stuff like that. Dump it and the ribs - I like pork country-style boneless ones - into the slow cooker, set it to rock-n-roll for 5-6 hours, and eat, usually with a potato salad and lots of iced sweet tea.

It just don't get any better than that.

Do you have to remove the membrane with the boneless ribs?

I got brave and I'm crocking a pork roast today. One hour left to go.
I did it just like a beef pot roast, Lipton onion soup mix, salt pepper garlic onion potatoes and carrots. had a long discussion with the butcher last night. I'm cooking this for 2 hours on high and 6 hours on low. it looks and smells wonderful.

but i have barbeque sauce at the ready. I shouldn't need it though. Still the roast is 3 freakin pounds. I'll likely have to freeze some of it.

RobJohnson · « **Reply #1669 on:** May 02, 2015, 07:58:25 PM »

Quote from: Mr Mannn on May 02, 2015, 07:48:18 PM

Do you have to remove the membrane with the boneless ribs?

I got brave and I'm crocking a pork roast today. One hour left to go.
I did it just like a beef pot roast, Lipton onion soup mix, salt pepper garlic onion potatoes and carrots. had a long discussion with the butcher last night. I'm cooking this for 2 hours on high and 6 hours on low. it looks and smells wonderful.

but i have barbeque sauce at the ready. I shouldn't need it though. Still the roast is 3 freakin pounds. I'll likely have to freeze some of it.

I usually remove the membrane before cooking ribs.

It sounds like you will have plenty of pork left over, you can always make bbq pulled pork with the leftovers. Yum, sounds delicious.

Chris_ · « **Reply #1670 on:** May 06, 2015, 01:03:55 AM »

I'm thinking of steaming tamales at some point. Homemade tamales are wonderful. I had it so good living in the barrio... light, fluffy masa, genuine banana leaves, juicy barbacoa. The no-longer-extant Mexican place down the street served awful tamales. Heavy like a brick and smothered in something that tasted like KC Masterpiece.

I have a pork shoulder sitting in the freezer. The hard part is finding banana leaves.

BlueStateSaint · « **Reply #1671 on:** May 15, 2015, 06:27:19 AM »

Quote from: Big Dog on April 22, 2015, 08:51:53 AM

Bacon wrapped chicken breasts.

With a side of bacon!

I have to brag--my wife did thin-cut chicken breasts two nights ago, with bacon on top of the breasts, Swiss cheese on top of the bacon, and the whole dish was slathered in Dinosaur BBQ Sauce. They were awesome!

Chris_ · « **Reply #1672 on:** May 17, 2015, 12:42:28 AM »

Pork BBQ sliders

Lacarnut · « **Reply #1673 on:** May 17, 2015, 11:30:47 AM »

This weekend I am going to try my hand at cooking a bone in lamb roast. Never cooked one. Any suggestions appreciated.

Cooking spaghetti for lunch today.

Mr Mannn · « **Reply #1674 on:** May 17, 2015, 11:54:29 AM »

Quote from: Lacarnut on May 17, 2015, 11:30:47 AM

This weekend I am going to try my hand at cooking a bone in lamb roast. Never cooked one. Any suggestions appreciated.

Cooking spaghetti for lunch today.

I get all my cooking advice from You Tube. Just type how to cook a lamb roast

News:

Author Topic: Whats for Dinner Tonight? (Read 335483 times)