Still working on that... Fake it til you make it must work as there aren't any leftovers

Key to my favorite blt is super soft 'whiter the bread quicker you're dead' light bread - Bunny or Wonder are my go to brands - no generic store brands and do not toast. Peel the tomatoes and slice them fairly thick, Duke's mayo on both slices of bread and fresh iceberg lettuce.

I like Wright's Applewood thick cut bacon baked in in a 400 degree oven on a 1/4 sheet pan. Takes about 25 minutes. Line pan with foil and save the grease for seasoning most everything.

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God spelled backwards is dog.

Cautionary note:

My oven would burn that bacon to a crisp at that setting and time. Check doneness often, ovens vary.

For regular thickness bacon 15 minutes is plenty but for thick sliced it takes my late model Whirlpool Gold oven 22-25 minutes to get as crisp as I like, a little faster if I use the convection setting but I just usually use regular bake and don't preheat oven. Not my first rodeo

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God spelled backwards is dog.

pulled pork parfait. Got me some fancy french culture and still eat smoked pork.

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Decisions, decisions...

We sent the boys packing to a sleepover so it is just Ruthie and me tonight. This place is 7 blocks from us and we are both vacillating.

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Music/Sports/Beer fan

^^^

No way I could pick just one. I'd have remorse if I could only pick 3.

Had a disappointing but fun day that was seafood related last week. Mike Linnings is a famous old school fish house on the Ohio River about 20 miles sw of Louisville - close to Knob Creek and about a 60 mile round trip so it's a once a year treat.

Food's great if you like it fried - my usual is a 2 piece fish sand w/ slaw and onion rings. My wife loves their clam strips and they are exceptional - bad news, they've been out of clams over a week. Fried shrimp was a worthy substitute but her heart was set on clams. I won't mind another trip.

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God spelled backwards is dog.

I agonized over the choices but I went with perch, hush puppies, cole slaw, jalapeno poppers and peach cobbler.

Foodgasm!

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Music/Sports/Beer fan

oysters, if they're fresh. And jumbo shrimp. Serious seafood deficit up here, and ain't eating no lutefisk

A lot of people are not aware that Tilapia is a Spanish word for fish in the Carp family. They wouldn't sell much if they called it Carp. I love most seafood, but someone else can have the Tilapia.

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protocalldesign.com

Tilapia is fish that people eat in places where they can't get real sea food. Here near the beach, we take that bacon and wrap it around a fresh, domestic scallop and then put it under the broiler for a few minuets. You can not eat just one!

Nothing makes me hungry like a gun forum food thread...every time.

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Some Might Say.

Ruthie was off today and fired up the crockpot.

Life is good.

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Music/Sports/Beer fan

Yum! But hardly a dish for the 95 degree heat wave we've got going right now. More like something you'd want on the table when you came in from shoveling the driveway in January.

^^^^

I set the thermostat to "Ice Station Zebra" and plowed in.

The leftovers are going into a shepherds pie tonight.

To quote Carly Simon "anticipation".

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Music/Sports/Beer fan

I was with you right up until I read the Miracle whip... I too was raised on that and finally found true happiness when I left home and started using real mayonnaise...I loved my mother, but she was wrong on the MW...

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Plastic has no soul

Like Ethang said, dad was a MW fan so that's what mom bought. We all got used to it. Between dad's paydays (1st and 15th) mom made us kids white bread, MW and sliced banana sandwiches. I developed a fondness for them.

Fast forward...I discovered the worlds of Duke's and Hellman's.

Ruthie and the boys won't touch MW. About three times a year I will get a small jar of MW and a banana and stroll down sammich memory lane and live in the past for ten minutes.

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Also...my dad turned me on to these. I am still hooked.

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A few years ago, my mom and I were talking about food. Somehow I wondered out loud what chocolate covered bacon would taste like. You guessed it, she made some and presented it to me with a huge smile.
I have to say, I really like bacon and I really like chocolate; but somehow the two together threw my taste buds into a state of total confusion.
Sweet and salty go together. But smokey, salty and sweet I could not get used to. I ate it and thanked her (she made a lot ), but kindly asked her not to make any more.

Rusty, I'm looking at the peanut butter/bacon sandwich and wondering if it wouldn't be too confusing for my unsophisticated pallet.

All my grandkids love them. Asian restaurants offer many pork/peanut sauce dishes. It is a complimentary pairing.

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Zucchini, eggplant, mozzeralla, red peppers, artichokes.

Salad, seems to be a rarity around here, every night.

Mangia

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Sure you did

Try peanut butter and potato chip sandwich.

My wife's and her family eats theirs that way... I have tried BLT's that was numerous times over the years and still think there is something wrong with them... if I had known this before I married her I might have listened to my parents...

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Plastic has no soul

Fresh homegrown tomatoes are something special, and this is my favorite time of the year. We have a local meat market with some really good bacon, and a produce farm across the street. I would love to be able to grow our own, but don't have the property for that.

All that said.. this time of the year I love a BLT with a fried egg for breakfast, and could eat a BLT for dinner 4-5 times a week and not get tired of them. I like mine with just a hint of yellow mustard on the bacon, enough real mayonnaise to clog what is left of my main artery, and some fresh homemade bread. An ice cold beer or a tasty adult beverage and an ear of fresh sweetcorn and I am in heaven.

It's just a shame the season is so short here in Michigan. Why do I still live here?

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Plastic has no soul

I went from photo 1 to photo 2 in less than two hours this afternoon. It was a first for me.

Recipe called for vanilla extract and walnuts. I used almond extract and fresh almonds.

Pretty danged tasty, if I say so myself.

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Wrangler of stray Chiefs
Bob

Magnifique!

Give me that, a pot of coffee, a tub of butter and a "do not disturb" sign.

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Music/Sports/Beer fan

I would like to compare Ruthie's receipt for green fried tomatoes, to ours.



Chubbo

Coat the green tomato slices with AP flour. Dip them in a buttermilk and egg bath. Dredge in AP flour, cornmeal, salt and pepper. Fry in your oil of choice but if you want to pamper your tastebuds go for the gold and use bacon grease.

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Finally got good tomatoes and corn. Then bought loave of bread, lettuce and already had Helmans real mayo. Toasted BLT's for 3 days straight. Unfortunately did it right before annual cardiologist visit. He said am right on edge of needing blood thinners. Reminds me of time had an annual physical and doc remarked on high sugar level. Asked him if eating trix cereal would do it, and he said you would have to eat a whole box of it to affect your blood sugar level that much. Tried not to belch, and certainly didn't tell him of the previous nights little snack. The only time i have restraint is if i can't afford it.

Gave away most of last batch. Now got 6 half racks of hickory smoked baby backs in freezer.

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Rusty, our family recipe, for Green fried tomatoes is in my wife Hezzy’s head, and isn’t written down. But here it is for comparison. We much prefer cracker crumbs to corn meal, and I prefer bacon grease to olive oil.

Slice green tomatoes ¼” thick.

Make a batter; garlic salt, pepper, whipped raw eggs and a bit of AP flower.

With a rolling pin, crush a few white soda crackers into crumbs.

Dip the sliced green tomatoes into the batter, and roll them in the cracker crumbs.

Fry the green tomatoes in a skillet or on a griddle, greased with olive oil, or bacon grease, until they are browned.

Chubbo

Isn't Miracle Whip a mayonnaise byproduct?

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213th FBINA

Don't miss the boat. Most of those Green ones look just right for green fried tomatoes.

Chubbo

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Keep on Chooglin'

I am excited for this weekend, going to grill corn on the cob and then dunk in butter with a little salt shaken over it. Yum.

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Rather be outdoors

I like a great BLT and if I say so Myself, I make a real heart stopping killer. However My favorite sandwich is a Reuben. I will eat either one anytime. Starting tomorrow up here is the sweet corn festival. Lots of corn, butter, and S & P. Bad news for diabetics, but what the heck.

Reubens are near the top of my list, too.

This is from Izzy's downtown. A destination spot.

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I haven’t seen wild mushrooms mentioned, in this thread. They can be found in most areas of the USA, and during many seasons. There are many varieties.

There’s little nutritional value, or calories, but are quite a treat.

The 3% that are poisonous, must be avoided, as some are deadly.

If you haven’t tried mushrooms, I'll invite you to do so.

Morels, or sponge mushrooms, and Puffballs, are my favorites, but I love 'em all.

Folks not familiar with wild mushrooms, can find quite a variety at Kroger.

Recipes for their preparation abound.


Chubbo

'Shrooms rule.

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I used to live north of Kennett Square, PA, a place renowned for growing mushrooms. One of the growers, Phillips Mushrooms, used to have a retail store on US 1. I would stop there on my way to Maryland and pick up some 3# baskets of their brown mushrooms for my aunt and uncle. My aunt would sautee them in butter and they were great.

I like mushrooms with about anything. When I was out of work I would convert Hamburger Helper into Mushroom Helper. I really got lucky whenI found the recipe for stuffed mushrooms in my stepmother's Hungarian cook book (modified by me using Tony Chachere's Original Creole Seasoning in place of salt).

Had a bottle of Ensure Plus yesterday with a banana. No dishes or pots to clean. But then I'm rarely hungry anymore. Wonder what that signifies...

Kaaskop49
Shield #5103

Sorry to hear that, Kaaskop49, I hope things pick up for you soon. My wife is recovering from covid and has lost her sense of taste and smell. I hope it's only temporary as I do your lack of appetite.

Tomato-Worms/ Horn-worms;
There are most likely tomato worms eating the lush tomato vines that you pictured. The correct name for those worms is Horn Worms. They are just a thin skin full of juice. I wonder how many of you folks are aware of what great fish bait these worms are? They don’t sting with their horn. They must be fastened to a fishhook by tying it on, with lightweight sewing thread.

Chubbo