(05-16-2016, 05:13 PM)Duchess Wrote: [ -> ]
Yard bird, grilled yard bird.
I love me some grilled chicken. Been on a hickory smoke kick lately. I brine the chicken for about 12 hours before smoking it and smoke it for about 2 hours at around 225. Then lightly brush with BBQ sauce and let it caramelize... I'm aroused now.
Pasta salad with broccoli & cucumber. An ear of corn that I ate like a savage, down one side & up the other. Nom Nom Nom
...and an oreo.
Deer meat/Italian sausage meatloaf with tomato, peppers, onions garden scallions and shredded extra sharp cheddar cheese.
Manicotti with all kinds of cheese, sauce and sausage.
(06-26-2016, 09:13 PM)BigMark Wrote: [ -> ]Are you a male?
You're going to need to be more specific.
Fresh tomatoes, cucumbers and yellow squash. It tasted like summer.
I made spaghetti sauce and it's been simmering most of the day. It's one of only a few things I do well. Probably because it's basically hands off. 
(08-01-2016, 03:06 PM)Duchess Wrote: [ -> ]
I made spaghetti sauce and it's been simmering most of the day. It's one of only a few things I do well. Probably because it's basically hands off.
Cooking pork roasts is one of the few things I do well. Back when mom was alive and I cooked for the family, my sister in law actually said she'd only eat the pork roast if I cooked it.
(08-01-2016, 08:35 PM)Clang McFly Wrote: [ -> ]Cooking pork roasts is one of the few things I do well. Back when mom was alive and I cooked for the family, my sister in law actually said she'd only eat the pork roast if I cooked it.
How do you cook it? Mine always come out meh.
Pork chops and gravy on the other hand, I can cook that better than an old black woman from the deep south.
(08-01-2016, 08:49 PM)sally Wrote: [ -> ] (08-01-2016, 08:35 PM)Clang McFly Wrote: [ -> ]Cooking pork roasts is one of the few things I do well. Back when mom was alive and I cooked for the family, my sister in law actually said she'd only eat the pork roast if I cooked it.
How do you cook it? Mine always come out meh.
Pork chops and gravy on the other hand, I can cook that better than an old black woman from the deep south.
Wish I could remember. My cooking skills haven't been used in years and head is all filled with song lyrics and DMV Title learnin'. I remember it came out really moist and tender. I can't remember what spices and stuff I added or how long I cooked it in the oven.
Thank you, that was very helpful.
Sorry. Genuine, non backhanded compliments were fewer and far between back then so naturally I remember the food compliment more than the actual cooking of the food.
Did you hear that Duchess? MOIST!
(08-01-2016, 10:20 PM)BigMark Wrote: [ -> ]Did you hear that Duchess? MOIST!
Also I was doing the cooking in my POOP stained UNDERPANTS.
(08-01-2016, 10:20 PM)BigMark Wrote: [ -> ]Did you hear that Duchess? MOIST!
Yaaasssss. Had I been here when you posted that I would have told you it's only a matter of time before posts about underpants and poop too.
I cooked a pork roast in one of those oven turkey bags with a bunch of whole potatoes, onions and carrots and some pre-made pork spice mix, and it came out fantastic. I think IIRC the only thing I had to do was cut the bag away and hit the broiler for a couple minutes at the very end to brown the top. Juicy as hell that way.
(08-02-2016, 10:19 AM)Donovan Wrote: [ -> ]pre-made pork spice mix,
Is this something you purchased or your own creation? I'm always looking for ways to make things tasty and throwing everything in a bag and leaving it alone for hours is right up my alley.
The Fat Kraut
Brown your choice of sausage in a little bit of canola oil in a large pan. Bratwurst, Kielbasa or Italian works best.
Once nicely browned throw in a sliced green pepper, sliced yellow onion, a jar of drained hot/ sweet banana peppers, jar of drained roasted red peppers sliced, 1 tsp. of beef bouillon, 14 oz. bag of shredded cabbage and a bottle of beer. Let simmer about 10 minutes or until everything softens and marries and the beer reduces slightly.
Mix 1 1⁄2 tsp. cornstarch, 1⁄4 cup cider vinegar, 1 Tbsp. honey, 1 tsp. Dijon mustard, 1⁄4 tsp. salt and 1⁄4 tsp. pepper. Add to sausage and pepper mixture and cook until slightly thickened. Serve on rolls or over mashed potatoes.