What's for supper, again

[Bob Riebe]

Went to the county fair: had a corn dog for four bucks, a grilled hamburger (he was grilling them right there so they were hot) for five bucks and cheese curds for NINE bucks.
Burger and corn dog were great; do not know why I wasted nine bucks for the cheese curds.

[Dee]

Don't know what a cheese curd is.

[Bob Riebe]

Cheese curds are moist pieces of curdled milk, eaten either alone or as a snack, or used in prepared dishes. They are most often consumed throughout the northern United States and Canada.[1] Notably, cheese curds are popular in Quebec, as part of the dish poutine (made of French fries topped with cheese curds and gravy), and in Wisconsin and Minnesota where they can be served breaded and deep fried. Curds are sometimes referred to as "squeaky cheese"

Fried cheese curds
Deep-fried cheese curds

Deep-fried cheese curds are often found at carnivals and fairs, and often local non-chain fast-food restaurants and at regular restaurants and bars, as well as a few chain restaurants of local origin, such as Culver's.

Minnesota style Deep-fried cheese curds are covered with a batter similar to one used for onion rings, and placed in a deep fryer. Wisconsin style uses breading instead of batter.[5] They are sometimes served with a side of ketchup, marinara sauce, or ranch dressing. [6]

In many areas where fried cheese curds are common, the term "cheese curds" refers to the fried variety; non-fried curds are distinguished by calling them "raw" or "plain" cheese curds.

[Ranger99]

Don't know what a cheese curd is.

Byproduct of cheese making , or more
precisely, unfinished cheese

Big thing around the northern border
and with the cannucks
A vendor I used to deal with was from
maple land, and he said that they
eat that and fried taters and gravy
Eh . .

[Bob Riebe]

Yesterday had --  grilled Sirloin Steak tacos.
Slow grilled over wood coals, sliced thin; Old El Paso soft taco shells, sliced home grown sweet chiles , onions and tomatoes, with Mexicali Dip.
Mexicali Dip is really , really good.

Today -- Country ribs grilled over boughten charcoal chunks.
Tasted good but the ribs were a farce.
Bought them from Vincent's Meat Market in New York City; I bought them because Vincent's had Flat-Iron steak on sale: 2.8 pounds for 35 dollars  but you had to have an order of at least 50 dollars for them to ship any thing. So I ordered the Country ribs to reach 53 dollars.
They sold for a little under 8 dollars a pound, not bad, BUT, when I got them they were more like hacked up one quarter country ribs.
Two were meaty, but the other four were mostly connective tissue and fat.
Tasted good, very tender,  but a farce as far as what a  country rib is.

Seasoned up the Flat-Iron steak which we will cook on Labor Day.
Looks good and at 2.8 pounds is goodly sized chunk of meat.
With shipping (I got a discount on one of those internet coupon sites) it cost me, for every thing, a little over 15 dollars a pound.

[Lloyd Smale]

chicken fried cubed pork tenderloin and mashed potatoes with sausage gravy. you guys need to try cubed pork tenderloin. i buy whole tenderloins for 2 bucks a pound and cut them and run them through my cuber attachment for my grinder. imo the better them pork chops and the wife thinks so to. there excellent chicken fried or cooked on the grill with bbq sauce. we usually have pork, beef or venison cube steaks once a week

[Bob Riebe]

Well we went up to Brainerd to early celebrate the other half's niece's birthday and belatedly , the other half's bithday. (Her niece gave her some nice girly gifts).
Cooked up the Flat-Iron steak that had been  marinating in the refridgerator we thought we would cook on Labor Day.

Cooked it over a combination of cut up wood branches, some large and Royal Oak chunk charcoal.
The steak swelled up like burger often does and after almost an hour , cooking on the cool side of the Weber, I cut into it to find the middle was still just plain raw, so I cut it in half and put it on the hot side raw sides down.

Cooked it for another one-half hour till the out side was showing black sear and figured that should do it.
Came out real good with the larger half still slightly pink in the middle and othe half well done but still juicy and tender.

We pigged out on soft shell tacos made with garden onion, red sweet chiles and a home made Mexicali sauce.

[Bob Riebe]

I finally for the first time ever grilled some pork ribs for barbecue and they were not baby back ribs.

I have an old Char Grill grill and burnt some wood and old corn cobs till it was good for grilling, threw on some hickory and Mesquite charcoal.
Had to add more charcoal while cooking.
Now recipes online for cooking  time from 45 minutes to one and one-half hour
The ribs, the kind that are bigger on one end, had been seasoned a long time ago and I found them in the freezer; they had been cut into three sections.
I added more dry rub and salt.
I charred them briefly over the hot side, and them moved them over to the cooler side wit a pan of beer under neath.

Do not know how long I actually cooked them but when clear juices started to seep out  I took one section out , cut it in half and found it was done.

We put some Asian bottle of barbecue  sauce on and they were good.

[Ranger99]

Probably be a chicken salad sandwich
and some tater salad. Store brand cola

[Ranger99]

Heat-n-eat hamburger
Fruity flavored koolaid something-or-other

Forgot to buy pickles again

[Bob Riebe]

Have not decided yet, but probably a rice and hamburger hot dish.
I have white , wild and a bag of exotic colored rice, probably mix all three.

Heading out to a butcher shop 30 miles away and just might pick up some ground pork and mix that in with the hamburger; going out there to order some Flat-Iron steak, as it is fairly hard to find.

[mcbammer]

   
       Just had some rotisserie chicken from the super market with tater salad .

[Dee]

So-called Texas BBQ in Durango. The brisket was good, the sauce was pathetic. Potato salad was average, red beans not bad, coleslaw was sad. The tea was good.

[Ranger99]

A few bites of taters with a bit of bacon
and cheese and s&p

[Bob Riebe]

I picked up two flat-iron steaks, a little over 5 1/2 pound combined for 55 bucks.
One is for us and the other we will give to her niece for Christmas.

I did pick up a pound of grond Pork to add to my rice hot dish but theirs was ground more coarse than I prefer yet it still tasted just fine.
They had some LARGE Porter House steaks for sale but at near 17 dollars a pound, money was not burning a hole in my pocket; they were some Very Big steaks though.
The tenderloin part was a big as a  pork chop

[Ranger99]

Miscellaneous this evening
A few barbecue chips, a couple
of bites of potato salad, a big
green salad with enhancements,
the remnants of a package of
regular ol saltine crackers, a few
multigrain crackers, a slim piece
of pumpkin cake, the remnants of
some rootbeer, and the remnants
of some store brand cola

[Ranger99]

Half of a chicken salad sandwich
About 6 spoonfuls of potato salad
A rootbeer
One vanilla oreo-type cookie
Two extra strength tylenol

[Bob Riebe]

A very small town has a  butcher shop/meat market and my cousin who bought some sandwich type meats there told me they had some good looking T-bone/Porther house steaks in the counter, SO, I drove the fifteen or so miles down there and had a look.

One was a large T-bone and the other a large Porter House and the clerk said if I bought both I would get them at the cheaper T-bone price.
Bought both and cooked them over charcoal and wood tonight.
They were thinner cut so after pre-seasoning them last night, including MSG, nice and tender with great flavor.
Do not know what breed of beef they were but the old school butcher shop/meat markets usually have top line beef.and are cheaper than chain stores.

[Dee]

Abuelos in Amarillo for a great grandsons 5th birthday party. Fajita combo shrimp, and beef, and a vodka Collins.

[Bob Riebe]

Cooking in the wind and rain yesterday.

 I went down to Gopher, the local bargain clearance store  and bought some fatwood kindling, and a small bag of Onion-Garlic charcoal briquets, along with a block of firestarter.

I have one of those approx. 16 inch in diameter little domed charcoal cookers.
I put in corn cobs, a few dozen chicken bones from hot wings, fatwood and the briquets.
Dumped a little alcohol on and WOOOF, I had fire.
I let it burn down to coals and cooked the Flat-Iron steak to the level so many others like, reddish in the middle.

It was a 2 plus pound Flat-Iron and it inflated so it looked like a small pillow.
The coals were perfect as there was no burn singe marks, just nice and tender , well seasoned beef for Tacos.
I cut up some home grown chiles, onions and tomatoes, along with a home made Mexicali sauce.
UUUMMMMM GOOOOOD

[Ranger99]

Probably wing it
I have some prefab tamales and beans
and I can throw together some rice
for a gasfest meal

[Ranger99]

Leftover stuff
Last of a batch of spaghetaroni.
Some taters with the remnants of my
salad stuff- bacon pieces and grated cheese

[wtxbadger]

Tonight was leftover bbq wings I grilled last night along with left over black eye peas from a couple of nights ago.

[Bob Riebe]

Went to an area butcher shop and bought two T-bones and two rib steaks.

Cooked the rib steaks tonight in one quarter inch of butter fat.
They were not real thick so they cooked up fairly quickly and the fat on the steaks was nice and crispy.
Thick steaks are nice but cooking thinner ones is much easier.

[Dee]

I age ribeye rolls about 35 days before I cut them into steaks. Today I was reminded how much that improves the steaks. Scalloped potatoes and whole kernel corn with sweet tea all makes a good combination.

[Bob Riebe]

Found a package of frozen beef patties in the chest freezer last night, so, I fried them in grease from the grease holder next to the cooking range.
Did one side quickly but turned the heat down and finished the other side slowly.
Fried up some onion when the beef was done.

Did not eat them with buns  but still pretty good; I will fry up the remaining two tonight, but have to go to the grocery store and get some more onions.
Too much stuff in the chest freezer that has been there for years, mostly chilli related, but I simply do not eat chilli like I used to and the other half cannot take hot chilli any more.

[Ranger99]

There's a couple of leftover hot dogs
that'll be the supper this evening along
with some potato salad

[Ranger99]

Split supper between an early
and a later supper.
A few chicken nuggets for the 1st
and some tuna and crackers for the
2nd round 
Ice tea both rounds.
No dessert available.
Probably have some coffee before
sack time. Maybe a couple of crackers
with peanut butter

[Bob Riebe]

Went to a restaurant called Coyote Moom for their Friday Fish Fry.

For 29 dollars, fried Cod, baked Cod, two fish casseroles , Irish Potoes and cole slaw, plus a full salad bar with pop-overs with sweet butter.
The carrots and green beans were not good; I do not like half cooked vegetable but if they do, they should have top line veggies, not ones that taste like over ripe left overs.

OK, but not worth the dollars as I can get better fried cod and or walleye at other Lenten Fish fries for ten dollars cheaper.
Coyote Moon has been slowly going down hill for a decade now, OK, but not what it once was.

[Ranger99]

My BIL has always theorized that
many restaurants open with a top
notch professional crew to get
established ( especially the chinese
buffets in this area) then after some
time put in all border jumpers for
all their behind the door staff.
The korean owned/ran chinese
buffet closest to one of my jobs
was exactly like that