What's for dinner?

[Bob Riebe]

Two fried hamburgers with fried onions and pickles on a bun.

[Bob Riebe]

For the Fouth of July, we went up to Detroit Lakes to the other half's sister's place.
Now -- Normally she is a mediocre cook, at best and her husband is suffering from nasty prostrate cancer treatments, so she had to do all the cooking.
WELL -- she had Flat Iron Steak tacos, create your own.

That is the best home cooded Tex-Mex I have ever had; the steak was tender as could be , cooked on a outdoor grell, seasoned perfetly and she sliced it before serving so, one could pick slices from medium well on the out side to slightly red in the middle center cuts.
She had long while onion slices, long sweet chile slices, a sour cream, salsa, taco powder sauce to put on at your own desires

The soft shell tortillas were pre-cooked to a perfect state and still slightly warm.
I had five of them and would have had more but did not want to pig out to the extreme.

There was cake and brownies and a strawberry in real whipped cream Ambrosia.
Praise the Lord my tastebuds were semi-working that day.
Best Fourth of July meal I can remeber having in a long, long time.

[Bob Riebe]

When I was trying to find Flat-Iron steak a butcher said he had Bread and Butter Roast, it looked good, I had a gift certificate so I forked over 25 bucks to how good they are.

Once again filled the griller with sticks, nice and dry so they started right up.
Let them get down to coals, and grilled it for approx. 12 minutes per side over the red coals then moved it over to the other side and cooked it there for approx. 25 minutes on each side.
It had been well seasoned with spices, MSG, salt and pepper and sat wrapped in original paper for one week.
Now I though we were going to just eat it like a large steak but after I brought it in I had some work to do outside and when I returned she had sliced it for street tacos.

Same as before sliced ripe, this time yellow chiles, sliced onions, lettuce and that sour cream based taco seasoning paste/sauce.
It was great, well done but tender , juicy and with the fat cooked to a delicious golden color.
With steak you -- usually -- get what you payed for and the butcher said this was a good substitute for Flat-Iron steak.
He was correct.

[Dee]

This evening.  Chicken fried mule deer, mashed up taters, English peas, black-eyed peas, and sweet tea.

[Lloyd Smale]

good one last night. nephew got married and the brother in law thats a master with grilling did a bunch of whole chickens and a 200lb pig that was turned into pulled pork. taco salad tuna salad and cheesy potatoes and a few others. i probably gained 5lbs. kind of surprised him. he always did a tomato sause pulled pork and just for me (because i always bitch him out) he did half of it with cider vinegar. the cider vinegar stuff was all lapped up and half the tomato based stuff was still there at the end of the night. i learned pulled pork back in my service days down south (VA and NC) and they wouldnt do it any other way. only thing missing (and i chewed him out again) was the coleslaw to put on top of it. got to say though that he make the best grilled chicken ive ever ate. he even gave me three whole birds to take home.

[Bob Riebe]

The other half made chilli; now I helped cut up home grown tomatoes, chiles and onions but she added celery.
She had a point when she said, "if you do not like it, make your own".

It is not bad as I simmered it in a large cooker for a long time so no chunks of celerty to notice, but the fact the celery is in there just does not seem right.
I will probably have to buy another chuck roast , cut it up and make my own; I alway prefer beef chunks over hamburger.

[Mule 11]

My wife before we married said something similar to me and regrets it as I am the cook.

[Bob Riebe]

Well I went home to work on the garden, and decided to open the refridgerator freezer and see what was all in there.
Actuallsy not much food, mostly film, bread and freezer bags for a cooler, BUT, there was a package of turkey, my cousin gave me several years back when he got a free one and cut it chunks and gave me one, and a bag of chicken parts I do not know how old they were.
SO.
I defrosted them for two days.
I cut the turkey into three chunks and deep fried it and the chicken pieces in grape and avacodo oil.
They all fried up pretty weill an did not burn or dry out from a long term fry.

They had been heavily seasoned before I fried them in odd ball seasonings that had been in the cupboard for decades.
Took them out of the frying oil and put them in a dutch oven and covered with mostly heavy cream and a little half & half, whose cartons said use by July 17, 2023.
Baked them at 285 for three hours, turned the oven off and left them in the over over night.

My brother came home to visit the next day at noon so I cooked up some potatoes and mashed them.
Now that heavy cream (I did find a envelope of roast beef seasoning in the cupboard that was very old and had added that to the heavy cream before cooking) makes the most wonderful gravy, UUUMMM UUUUMMM GOOD.

It all came out really well , as I was a bit suspect its age,though it seemed I had double bagged all before freezing some years back apparently.
The only that that tasted off , was the skin of the turkey, it tasted old, so I stripped it off and tossed it.

As my brother took what was left home with him, all turned out well.

[Bob Riebe]

It was a good holiday season for eating.

My brother came home to exchange gift the week before Christmas; I made some Pakistani curry that I had learned to make in college waaay back in 1972 when I was in college in Bemidji and some Paki students were good friends of mine.
I had made it sense then but my brother said it no longer tasted right, SO, I looked up on-line the contents of true Paki curry.
I had been leaving out some important ingredients: powdered mustard, Coriander, cloves, ginger, cinnamon.
I had never forgot the turmeric, cumin, paprika, red pepper flakes, whole black peppers but without the above the taste changes , a lot.
I found using chopped tomatoes is far, far better than tomato paste.
I used a Tri-tip roast that I had bought a month or so ago but had seasoned it and put MSG on it before I froze it.
I cut it into approx. 1 inch square and it was butter knife tender.
It had that taste that had gone missing

Now we celebrated Christmas at the other half's niece's place and she made a Lasagna that was far better than any boughten and better than any I have ever had in a restaurant, so dinners for the past month have been very pleasant.

Now, I decided to see if I could find a recipe for what at the Minnesota State Fair were called Lebanese Pocket Pies.
Happy New Year and Merry Nineth Day of Christmas.

[ironglow]

  Last evening at church we had our usual Bible study...along with dinner. I took along some escalloped potatoes (courtesy Idahoan), but bthey weren't
   too bad.
  Among other dishes, pastor's wife cooked up what has become a personal favorite of mine.."Buffalo chicken wing soup" !

 It is a very thick and hearty soup..with a super supply of that flavor we are all familiar with.  Each Tuesday evening at Bible study, the ladies of the
   study, cognisant of my situation as a widower..insist on loading me up with their best dishes to take home with me.  That also included a
  cottage chees container, filled with that incomparable, Buffalo chicken wing soup...

    lucky me..      

[Drilling Man]

  Deep fried turkey,



  I like it better than turkey any other way.

  DM

[Mule 11]

  Deep fried turkey,



  I like it better than turkey any other way.

  DM

Damn hard to beat anything fried...

[darkgael]

How big a turkey was that? How long does it take to deep fry one?

[Drilling Man]

  That turkey was just under 19 pounds, it took 1 hour 5 minutes to deep fry it and everyone loved it, including ME!

  DM

[Lloyd Smale]

cudighi subs. its an Italian sausage from the old Italians that settled here to work in the mines. its a spicy italian sausage that people either love or hate. its served on a sub bun with pizza sauce, mozzarella cheese, fried onion, mushrooms and green peppers. having the left over one for lunch as i type this. i make about 50lbs a year. its also great on a pizza or in any italian dish. even good as breakfast sausage if yoy like a little kick in it in the morning

[Lloyd Smale]

that looks good. ive smoked them but never fried one

  Deep fried turkey,



  I like it better than turkey any other way.

  DM

[Drilling Man]

  They are really good Lloyd, I use a butterball electric fryer made for deep frying turkeys.  I've done two chickens at a time in it too.

  Nice thing is, if you want, it can be used in doors and that's what I do, but you better have a good way to get rid of the steam when you put the turkey in, and no matter how much you dry the bird off, it will still let off a lot of steam for several minutes.

  I did the above one in the breezeway and left the outside door open.

  DM

[Bob Riebe]

Back a few years , I was buying pheasants as I had not had any , of any type for years.

Well now seeing that fried turkey is giving me a hankering for digging out the turkey fryer and fry up a pheasant or two.
While digging some thing out of the store room/closet, where the other half just jams stuff in till the far right shelves are a miery to get to, I found the just of oil I bought just for the turkey frier.
Probaly not good any more but makes me want to do a == let's see.

[Dee]

Catfish, shrimp, and fries, at Scott's Oyster Bar in Amarillo Texas

[Bob Riebe]

I made myself some Tuna Fish salad .
Two cans of Albacore and two cans of Skipjack tuna.

Diced some home made, by Me, dill pickles, diced some onion and shallots,  diced a few small chiles (mild) ,added a large glob of Yellow Mustard, a large glob of store bought Horse Radish,  two very large globs of McCormick mayonaise and stirred it all up.

Put it on Walmart White Bread and it all turned out very well indeed. 

[wtxbadger]

Tonight was left over beef stew. Cooked a roast in the crockpot a couple of days ago and made a stew yesterday and it was good but the second day/today of stew was top notch.

[Lloyd Smale]

hamburger and cream of mushroom soup on mashed potatoes