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05-02-2024, 07:00 PM
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Big bowl of rabbit food topped with breaded chicken.
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05-02-2024, 07:34 PM
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Three diabetic meds and third Trulicity injection has my stomach messed up. Seared a small steak with salt and pepper sliced on a tortilla and half cup brown rice
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05-02-2024, 08:54 PM
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The boys won the coin toss.
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05-03-2024, 04:56 PM
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Before my second walk today Logan asked if he could have lunch delivered as he had accrued points on his Burger King app.
I said yes but not to get me anything as I am now watching my caloric intake.
They sent an extra Whopper and onion rings.
I am a tower of pudding as I have no will power.
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05-03-2024, 05:07 PM
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I usually forget to take a picture after I "plate" the food -- eating
is the priority. Today I remembered.
Chicken breast rubbed with avocado oil, then a cocktail of
yummy spices. Baked 55 minutes to reach 165°.
Steamed cabbage (9 minutes) drizzled with avocado oil and
sprinkled with coriander seeds (ground a wee bit in the mortar &
pestle).
The mustard is a coarse ground Smoked Porter.
Mmmm, mmm.
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Last edited by two-bit cowboy; 05-03-2024 at 05:11 PM.
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05-03-2024, 05:13 PM
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Bob, that looks insanely tasty.
Ruthie and I are cabbageholics. Raw, fried, boiled, baked, pickled or steamed we are all in.
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05-03-2024, 06:46 PM
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Thanks Rusty.
It was. Although I'm usually not a fan of leftovers, the package had
five of those huge chicken breasts. Couldn't see wasting the
oven's heat for just one. Can't wait to chop one up for a go on a
Romaine and red-leaf lettuce salad.
I, too, eat cabbage every way known to mankind. A friend recently
told me about a sauerkraut she'd tried that was outstanding. It's
from near your neck of the woods: Cleveland Kraut. Looking
forward to giving it a go.
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Last edited by two-bit cowboy; 05-04-2024 at 12:13 AM.
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05-03-2024, 08:26 PM
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Boiled crawfish and chicken gumbo
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05-04-2024, 07:42 PM
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well tonite is Shrimp Korma with onions & mushrooms over seasoned rice...
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05-04-2024, 09:53 PM
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Done on my flat top grill.
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05-05-2024, 12:35 AM
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Quote:
Originally Posted by robvious
well tonite is Shrimp Korma with onions & mushrooms over seasoned rice...
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Will there be any left over for breakfast tomorrow? I'll be right over.
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05-05-2024, 11:49 AM
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Quote:
Originally Posted by Golddollar
Will there be any left over for breakfast tomorrow? I'll be right over.
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just little left... coffee is ready ..
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05-05-2024, 07:56 PM
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Homemade veggie Pizza night
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I reckon so
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05-05-2024, 08:09 PM
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Tonight is Cinco de Mayo..
tamales, refried, beef, cheese, onions, maters, tortillas, salsa, lettuce, sour cream... oh and corn chips... olé
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05-06-2024, 01:26 PM
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Brown trout. Caveman style.
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05-06-2024, 02:29 PM
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^^^^^^^^^^
Paging hsguy!
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05-06-2024, 07:07 PM
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Beautiful Trout but I don’t see a fly rod??
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05-06-2024, 09:00 PM
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05-07-2024, 12:28 AM
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Quote:
Originally Posted by hsguy
Beautiful Trout but I don’t see a fly rod??
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We’ll have to agree to disagree it appears!
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05-07-2024, 06:13 PM
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My wife is making crispy garlic shrimp. i hope i can slow my roll to get a picture before plating (doubtful)
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05-07-2024, 08:27 PM
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Is it soup yet?
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05-07-2024, 08:47 PM
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Honey baked ham on sourdough bread with both provolone and pepper jack. Banana chips and pecans on the side.
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05-07-2024, 09:48 PM
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My little cousin has a catering/meal preparation business. I'm picking up some beef stroganoff and garlic roast beef sandwiches from her tomorrow.
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05-08-2024, 10:21 PM
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05-09-2024, 08:59 AM
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Last night was a grilled catfish filet with a big pile of Spanish rice.
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05-09-2024, 08:12 PM
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It was the boys' turn in the kitchen.
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05-09-2024, 09:52 PM
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05-10-2024, 09:46 AM
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Here are a few of the meals from this week. It is Morel Mushroom time in our canyon and fresh morel mushrooms have been a part of most meals the past couple of weeks.
Last night I made cheese steak sandwiches with morels.
Wednesday evening it was baked chicken thighs, mashed potatoes and morels with caramelized red onions.
a few days ago it was pan seared Elk Tenderloin, mashed potatoes smothered in a a morel cognac real sauce.
and me gathering dinner.
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Bill Bates
Last edited by Bill Bates; 05-10-2024 at 09:47 AM.
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05-10-2024, 12:09 PM
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Made my mouth water, Bill.
Wow.
There ought to be a "licking lips" imoge.
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05-10-2024, 12:19 PM
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05-10-2024, 01:31 PM
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I knew if anyone had one it would be you, Rusty. Thank you!
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05-10-2024, 01:32 PM
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Aw geez Bill, you burn'em good... can almost taste that sammich!
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05-11-2024, 08:50 AM
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yesterday I spent the afternoon reading while listening to good old western/cowboy music as the pellet grill did its work.
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Bill Bates
Last edited by Bill Bates; 05-11-2024 at 08:52 AM.
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05-11-2024, 04:37 PM
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Another old favorite, and chicken legs were on sale. Taco chicken, with the roasted veggies and tators.
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05-11-2024, 05:26 PM
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North Carolina style barbeque my wife is making in the crockpot from country style ribs with some fresh corn on the cob as one of the sides. It smells like food in here!
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Why duck?? It's a 9mm!
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05-11-2024, 06:48 PM
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House Special Lo Mein from my favorite asian place.
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05-11-2024, 07:19 PM
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Baby Back Ribs on the Weber no BBQ sause just some spices
My wife made some wonderful Cole Slaw to go with it wash down with a Beam Highball
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05-11-2024, 08:28 PM
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05-11-2024, 08:38 PM
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Pork ribs on the Bar B Q. Asparagus and a roasted yam. Washed down with PBR.
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05-11-2024, 09:13 PM
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05-11-2024, 10:31 PM
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We did the mothers day grub tonight..
ribeye steaks, chicken, onions & andouille sausage on the grill.. baked beans... sautéed mushrooms, zucchini & saag... and then (eventually) butter cake with strawberries for dessert... later
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05-12-2024, 05:57 PM
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05-12-2024, 07:39 PM
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Mr. Bill, if you ever decide to open a restaurant please let us know. I'd consider a road trip from TN to sample your wares. Actually a return trip to Utah is on our short-list, so...
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05-12-2024, 09:56 PM
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On Mother's Day being the wise old man I am she got leftovers.
What do you do with leftover Fettuccini and Black Morels in sage cream sauce. You pair the leftover with a pan seared Rib Cap Steak.
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05-12-2024, 10:01 PM
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Garlic butter chicken and potato pancakes.
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05-12-2024, 10:09 PM
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Quote:
Originally Posted by dmn57
Mr. Bill, if you ever decide to open a restaurant please let us know. I'd consider a road trip from TN to sample your wares. Actually a return trip to Utah is on our short-list, so...
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When I was a little kid I wanted to be a chef and open my own restaurant.
After school I would run home and turn on the TV to watch the Galloping Gourmet or Julia Childs instead of reruns of Gilligan's Island. I always loved cooking shows and still do but I never did become a chef. I got a boring accounting degree.
My late younger brother did get a degree in culinary arts and did go on to work in some pretty fancy places. He taught me a lot of techniques to take things up a notch.
Me, I'm just an old fat guy that loves to cook. Also, I'm cheap and can make my own meals way cheaper than any restaurant.
I bet today's meal of cap steak didn't cost $20 to prepare. I buy whole prime rib sections and other large cuts when they go on sale and break them down. We shop the outside isle in the stores. I drink cheap wines.
I haven't eaten in a restaurant in years.
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Last edited by Bill Bates; 05-12-2024 at 10:10 PM.
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The mother of my kids wanted bluegills so I fried about 75 fillets. Mmmmmm!
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05-12-2024, 10:26 PM
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Bill,
In a former life I owned a banquet and catering business. Not nearly the gourmet quality you present, but with enough stove and oven space and a hand or two to assist I could whip out a pretty decent offering of Midwestern staples for 300 guests in about six hours. I always wanted to take things to the next culinary level but life took over and I moved on to more financially lucrative pursuits. I still love to cook but now it's for two and mainly on the grill - charcoal, of course.
I check this thread often for your latest creation, and I too used to watch Graham Kerr.
Bon Appetit!
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05-12-2024, 10:30 PM
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Afters.
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05-14-2024, 07:06 PM
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Creamed chipped beef on toast.
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