Author Topic: What's for supper, again  (Read 5239 times)

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Offline Mule 11

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Re: What's for supper, again
« Reply #60 on: April 02, 2023, 02:42:59 AM »
Deer shoulder in the crock. I sure don’t enjoy cleaning them up, but enjoy eating the finished meat. Any of you guys just cook the shoulder whole?

Offline Lloyd Smale

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Re: What's for supper, again
« Reply #61 on: April 02, 2023, 09:08:58 AM »
left over kfc. wife went down state. our granddaughter is pregnant and there doing the ultrasound to find out if its a boy or girl. im hoping girl because my granddaughter was always my favorite even though your not suppose to say that.
blue lives matter

Offline Ranger99

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Re: What's for supper, again
« Reply #62 on: April 02, 2023, 03:36:54 PM »
I'd planned on some leftover stuff,
but it didn't smell quite right when I
was heating it up, so it's going out
without passing through the sewer
lines

I had a few pieces of light bread left,
so it was garlic toast with some prefab
bacon ranch tuna in a pouch I picked
up on sale to try out.
Paired up with a kosher dill pickle
and tea and a handful of croutons as
a chip substitute
Probably a cup of coffee and 2
cookies for a dessert in another
hour or so
18 MINUTES.  . . . . . .

Offline Bob Riebe

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Re: What's for supper, again
« Reply #63 on: April 05, 2023, 09:30:48 AM »
No breakfast or dinner but will be having lettuce salad for supper. 8)

Offline Ranger99

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Re: What's for supper, again
« Reply #64 on: April 05, 2023, 01:40:48 PM »
Chicken sandwich on a toasted
bun with cheese and onion and
tomatoes and tea
Aspirin for dessert
18 MINUTES.  . . . . . .

Offline Bob Riebe

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Re: What's for supper, again
« Reply #65 on: April 19, 2023, 10:42:32 AM »
Scalloped Potatoes mixed with canned roast beef.

Offline Mule 11

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Re: What's for supper, again
« Reply #66 on: April 19, 2023, 11:20:08 AM »
Sorry, butt, I don’t know the difference between supper and dinner. To me, they are,the same. You all may guffaw over that butt, I think it is ridiculous...

Offline Bob Riebe

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Re: What's for supper, again
« Reply #67 on: April 19, 2023, 12:17:26 PM »
Sorry, butt, I don’t know the difference between supper and dinner. To me, they are,the same. You all may guffaw over that butt, I think it is ridiculous...
LOL, the history of the words tells how they were once used.

The main meal for the family was Supper after they came home around 4 to 5.
Dinner, for me , and most in the part of the country where Father's had to work - eight to four - shifts, or some thing similar, was a large meal only on week ends or holidays.
On holidays , but some large families I knew, to keep every one happy on Christmas, would have a large dinner at one house, after church , then later , all would drive to a different families house and have a large supper.
For years, when all of my family was still alive, a small evening supper was also served on holidays at who ever house had that particular holiday.

 Sunday after church we had a big dinner
 On Saturday, our big meal was still 5 O'Clock supper.
 
 At that up here Supper Clubs, that usually did not open till around 4 were very common, as they also set their hours for when men came home from work.

Diners that served the farm communities (most were around here), still a few around, usually had hours from 5 till 2 PM.
Farmers would come into the Farm Elevators/Dairys early and often get some thing to eat.

It is still not uncommon among those older than 40 to ask if one wants to go out for a big dinner or later for supper. 8)

Offline Bob Riebe

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Re: What's for supper, again
« Reply #68 on: April 25, 2023, 11:49:43 AM »
FOR the past three days, I have been pigging out on Kraut and Pork Ribs.

I bought a three pack of Swift Pork Ribs (I have not seen that brand name for over 40 years) and two different jars of home made Kraut I got from Farmers Market at least 4 years ago.
I tasted each jar to see if how different they were, and there was a difference, so both would have been excellent on hotdogs or brats.

Cut up 1 & 1/2 packages of ribs , added Kraut, water,  spices and bouillon, a little extra vinegar and cooked over low heat for three hours.
Deboned the ribs, made some mashed potatoes and pigged out.
UUUUUMMMM GOOD. ;D


Offline Ranger99

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Re: What's for supper, again
« Reply #69 on: April 25, 2023, 01:34:28 PM »
Leftover boiled chicken
the remnants of a slab
of some kind of artisan
onion bread I was gifted
some peas
Glass o tea
cup o coffee
Remnants of a batch of
sliced peaches
Probably more coffee
If the temperature continues
to drop probably some hot
chocolate
2 tylenol
18 MINUTES.  . . . . . .

Offline Bob Riebe

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Re: What's for supper, again
« Reply #70 on: April 25, 2023, 02:38:24 PM »
some kind of artisan
onion bread I was gifted

If the temperature continues
to drop probably some hot
chocolate
2 tylenol
Good onion bread with sliced Turkey, or good cheese is fantastic.
My brother used to give me Chocolate Liqueurs for Christmas; mix those with good hot chocolate and sleep like a baby. ;D

Offline Ranger99

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Re: What's for supper, again
« Reply #71 on: April 26, 2023, 02:18:32 PM »
Fried taters
Some odd artisan kinda
gifted focaccia bread with
onions and garlic and two
unknown cheeses on top.
Tea and the leftover lemon
lime drink from earlier.
1/4 of a leftover breakfast
oatmeal bar
Coffee when it gets finished
18 MINUTES.  . . . . . .

Offline Bob Riebe

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Re: What's for supper, again
« Reply #72 on: April 26, 2023, 02:29:06 PM »
Hamburger and noodles hot dish -- I miss my kraut and ribs. :(

Offline wtxbadger

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Re: What's for supper, again
« Reply #73 on: April 27, 2023, 08:52:13 AM »
Tonight will be left over bbq brisket heated up in the crock pot, fresh broccoli and cauliflower with ranch dressing.
wtxbadger

Offline Ranger99

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Re: What's for supper, again
« Reply #74 on: April 27, 2023, 04:24:41 PM »
Messed up schedule today
Only early supper #1 was a
meatloaf and taters heat-n-eat
Late supper #2 was tuna, sliced
maters and avocado on garlic
toast
Tea to wash it down
Have to make time for a
grocery run soon
Need some sweets
18 MINUTES.  . . . . . .

Offline Bob Riebe

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Re: What's for supper, again
« Reply #75 on: April 28, 2023, 09:30:27 AM »
All I had for dinner was micro-wave cheese sandwiches but for supper; I am making chilli.

Two pounds of hamburger,1 whole onion,  cummin, taco seasoning, dark chilli seasoning, Cielito Mexican Seasoning, Two cans of Tony Packo's chili, salt & pepper and a bag of home made chilli base from 2020 out of the freezer..

Offline Bob Riebe

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Re: What's for supper, again
« Reply #76 on: May 30, 2023, 06:35:52 AM »
Over the Memorial Weekend we went to my Nephews place in Madison , Wisc..
On Sat. he bought two huge pizzas for the clan; both were mostly veggie, onion, olives, sweet peppers etc. but on one was Pepperoni and on the other was veggie pepperoni.
Both were excellent.

On Sunday he had a celebration of life family gathering for his late brother, and served home made tacos and chicken grilled over a charcoal fire; that dude knows how to cook.
Best home made taco meat I ever had.

We drove back Sunday night, so yesterday we cooked two Rib steaks in the oven broiler; not bad at all.

Today, I have not decided yet.

Offline Bob Riebe

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Re: What's for supper, again
« Reply #77 on: May 31, 2023, 05:27:06 AM »
We had home-made fried chicken strips last night.
Tonight it will be country style Jalapeno bacon. 8)

Offline Lloyd Smale

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Re: What's for supper, again
« Reply #78 on: May 31, 2023, 08:46:53 AM »
baby back ribs and cheesy hashbrowns tonight
blue lives matter
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Offline Mule 11

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Re: What's for supper, again
« Reply #79 on: May 31, 2023, 11:59:31 AM »
Meat,lots of meat...

Offline Ranger99

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Re: What's for supper, again
« Reply #80 on: June 01, 2023, 02:11:25 PM »
Leftover spaghetaroni and
garlic toast
Glass o tea
18 MINUTES.  . . . . . .

Offline Bob Riebe

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Re: What's for supper, again
« Reply #81 on: June 26, 2023, 03:55:37 PM »
Radish sandwiches with Radish water in a glass. 8)

Offline Lloyd Smale

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Re: What's for supper, again
« Reply #82 on: June 26, 2023, 10:12:26 PM »
we just got a whole cow. had to test it to see if we got a good one so i grilled probably the cheapest cut of steak, the chuck steaks. you could have cut them with a fork. ive never had a chuck steak before that was that tender. the rest of those steaks have to be melt in your mouth tender
blue lives matter

Offline Bob Riebe

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Re: What's for supper, again
« Reply #83 on: July 18, 2023, 12:41:18 PM »
After having such good street tacos at a family celebration, we decided to make our own; tried to find some Flatiron steak, even at dedicated meat markets but no success, so we used a sirloin roast.
Heavily seasoned it and marinated in MSG.

Cooked it slowly over a fire consisting of sticks from one-half to one and one-half inch in diameter about a foot or so long of Lilac, Apple, Basswood, Mulberry and Spruce wood.
Takes a lot to make good coals an inch deep minimum.

Cooked it for approx. one-half hour over indirect heat.
Not as tender as Flat-iron steak but not bad at all.

Used flour tortillas heated in a frying pan, with red sweet peppers freshly sliced, freshly chopped garden onion, and a head of sliced lettuce with some Mexican sour cream, chile powder concoction I had never seen before that had a bite but worked very well indeed.
Will have do that again but I am still going to find a genuine Flat-iron steak. 8)

Offline Ranger99

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Re: What's for supper, again
« Reply #84 on: July 19, 2023, 02:28:35 PM »
Not raining on any parades
"Street tacos " are actually the plainest of
plain cheap beef marinated to tenderize
and pounded out
and grilled on mesquite and oak
and served on small corn tortillas
doubled up so they won't split, and
the only condiments are chopped
white or yellow eye watering onion
and finely chopped cilantro mixed.
Watery salsa verde or watery red
sauce is optional, and the customer
applies it to suit their palate
18 MINUTES.  . . . . . .

Offline Lloyd Smale

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Re: What's for supper, again
« Reply #85 on: July 19, 2023, 11:37:42 PM »
Salsbury steak and mashed potatoes. made from beef cube steak because im out of cubed venison

blue lives matter

Offline Bob Riebe

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Re: What's for supper, again
« Reply #86 on: July 20, 2023, 07:16:08 AM »
Not raining on any parades
"Street tacos " are actually the plainest of
plain cheap beef marinated to tenderize
and pounded out
and grilled on mesquite and oak
and served on small corn tortillas
doubled up so they won't split, and
the only condiments are chopped
white or yellow eye watering onion
and finely chopped cilantro mixed.
Watery salsa verde or watery red
sauce is optional, and the customer
applies it to suit their palate
No doubt at all.
It is a term that has suddenly popped up , up here, partly do to street truck vendors since TV cooking shows have hyped the term.
I still prefer a warmed flour soft shell to corn shell ; we had/have some some small Mexican owned shops up here where a taco is a world apart from a Tex-Mex job at Taco Johns or Taco Eell.

I personally, picked and baked my first cherry pie from a small cherry tree I have in my yard down South.
Worst thing is pitting all the cherries.
The other half made one a few years back, but did not the pits out, :o, tasted good but a bit of a piece or work when eating. ;D

Offline Ranger99

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Re: What's for supper, again
« Reply #87 on: July 20, 2023, 08:39:49 AM »
Yessir.  Lots of food fad stuff going on these days.
One young relative that got yuppiefied and liberalized
during her university stint follows all the food fads.
"Street tacos " "street corn " fish "tacos "  :P etc.

She straightened out somewhat after talking her
on various safaris for the genuine articles from
real no speeka engleesh mex vendors that use
the cheapest minimal spices and cook the same
as they would as if still at their home in mex
in a pallet and cardboard shack.
I helped educate a pawn shop owner I know
about the proper ingredients and preparation
of discada food, and the big difference in
using a real proper ag disc instead of trying
to use a thin steel wok

I blame the discrepancies on the blankety
blanking internet and the blankety blanking
proliferation of "gourmet " cooking shows
18 MINUTES.  . . . . . .

Offline Bob Riebe

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Re: What's for supper, again
« Reply #88 on: July 27, 2023, 08:12:30 PM »
I decided to cook my 5 pound Chuck Roast with the bones still in.
Got the old grill ready with sticks and chunks of wood I could find, one a good size chunk of Honduran Mahogany.

I have had the roast fully heavily season in the fridge for a couple of weeks.
Seared one side well over the coals, them flipped it and put it on the cooler side for almost an hour.

Made up some cucumber salad with sea salt, hand ground black pepper, garden hot onions and a red sweet chile; let that sit and marinade (also it lets the water soak out to be drained later) while I drove down to Target to get some heavy cream.
Drained the water out and added heavy cream, half & half and vinegar.

Let that sit while I peeled and boiled some potatoes.
Brought the roast in, mashed the potatoes and stuffed my face with beef roast and potatoes seasoned with cucumber salad.
Stopped Gopher Bargain Center while driving back and picked up two cans of Dr. Shasta for 49 cents a can. pourd those in a large glass full of ice.
Some times, old fashioned soda just goes good with beef roast and mashed potatoes.

The roast had one bone almost a foot long, and after I ate some slice off, I went back for more and simply cut the bone out with some meat still attached and ate it like a piece of chicken.
Can't afford to spend on beef like I used to but as this was boughten with a gift card, gave to me a long time ago, I may splurge and get another in the fall. 8) 

Offline Dee

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Re: What's for supper, again
« Reply #89 on: July 28, 2023, 01:34:03 AM »
Homemade yellow cornbread, boiled cabbage, black-eyed peas, and sweet tea. Practicing for new years.
You may all go to hell, I will go to Texas. Davy Crockett
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