skinsmarydu Posted January 27, 2019 Share Posted January 27, 2019 I've been needing to do a heavy soup/chili freeze for emergencies. 😎 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted January 27, 2019 Share Posted January 27, 2019 Do it! You'll be so happy!  It's cold down here, so having some soup is a good thing. 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted January 28, 2019 Share Posted January 28, 2019 Last night was Omaha Steaks sirloins. I didn't want to mess with them too much, wanted em to still taste like steak. So I broiled em in butter with my version of Longhorns prairie dust (seasoned salt, garlic powder and pepper). They came with a time chart, so I followed it for medium rare. My assortment came with stuffed baked potatoes, so I made them too. Everything was awesome. Steaks were perfect and delicious. Potatoes were really good, too...hubby thought the steaks looked small, but they were just right...plenty of food. A+ 2 Link to comment Share on other sites More sharing options...
HOF44 Posted January 28, 2019 Share Posted January 28, 2019 So Super Bowl Sunday is shaping up to be a drink/food extravaganza!!  My friend Larry is going to the Mt. Airy Meat locker to get burger and steaks (Where Sunshine Burger gets their meat).  I'm fixing Macaroni Salad and Kings Hawaiian Spinach Dip, my wife is making Mexican Dip. A german friend is bringing German Potato Salad and I'm supposed to Pick up 18 bottles of Whiskey from my friend Prav before Sunday.  Looks like it might turn out  to be a real humdinger!! 5 Link to comment Share on other sites More sharing options...
China Posted January 28, 2019 Share Posted January 28, 2019 2 hours ago, HOF44 said: So Super Bowl Sunday is shaping up to be a drink/food extravaganza!!  My friend Larry is going to the Mt. Airy Meat locker to get burger and steaks (Where Sunshine Burger gets their meat).  I'm fixing Macaroni Salad and Kings Hawaiian Spinach Dip, my wife is making Mexican Dip. A german friend is bringing German Potato Salad and I'm supposed to Pick up 18 bottles of Whiskey from my friend Prav before Sunday.  Looks like it might turn out  to be a real humdinger!!  After 18 bottles of whiskey, I don't think it'll matter what kind of food you have, it'll seem good anyway. 2 Link to comment Share on other sites More sharing options...
HOF44 Posted January 29, 2019 Share Posted January 29, 2019 6 hours ago, China said:  After 18 bottles of whiskey, I don't think it'll matter what kind of food you have, it'll seem good anyway. It’s 18 bottles but only 6 different kinds.  So that helps some!! Link to comment Share on other sites More sharing options...
Spaceman Spiff Posted January 29, 2019 Share Posted January 29, 2019 (edited) @AlvinWaltonIsMyBoy  Butcher Box arrived today.     Read some online reviews that people had meat arrive that was semi thawed out. The stuff I got was frozen solid.   What was inside:   There were two of these. I cut one in half and made it for dinner tonight, it was damn good. Put a little Old Bay on it, put it in my air fryer and it came out damn delicious. Thick, juicy, great flavor.    Two strip loin steaks.    The aforementioned free wings. 3 pounds of wings sounds a lot more than it really is. I'll be thawing these out later and cooking them soon.   Chuck roast. Pretty good size.  Burger meat   Chicken breast.  It's not a ton of food. Quite frankly, if I wasn't trying to cut back on portion intake a losing weight, I could house all of this in a week or so. The goal is to see how long I can make it last. That said, I'm certainly not going to try to adhere to how many portions the labels say each selection has as that's not realistic.  But if the pork loin I had this evening is any indicator, it'll be really good stuff.   Edited January 29, 2019 by Spaceman Spiff 2 Link to comment Share on other sites More sharing options...
Spaceman Spiff Posted January 29, 2019 Share Posted January 29, 2019 On 1/28/2019 at 12:29 PM, HOF44 said: So Super Bowl Sunday is shaping up to be a drink/food extravaganza!!  My friend Larry is going to the Mt. Airy Meat locker to get burger and steaks (Where Sunshine Burger gets their meat).  I'm fixing Macaroni Salad and Kings Hawaiian Spinach Dip, my wife is making Mexican Dip. A german friend is bringing German Potato Salad and I'm supposed to Pick up 18 bottles of Whiskey from my friend Prav before Sunday.  Looks like it might turn out  to be a real humdinger!!  Good tip on where Sunshine gets their meat from. Can you get their blend there? Link to comment Share on other sites More sharing options...
AlvinWaltonIsMyBoy Posted January 30, 2019 Share Posted January 30, 2019 Thanks @Spaceman Spiff!  In my mathematically challenged brain, that seems like a pretty fair price for the amount of food you get.  I look forward to your steak/burger reviews. Link to comment Share on other sites More sharing options...
HOF44 Posted January 30, 2019 Share Posted January 30, 2019 12 hours ago, Spaceman Spiff said:  Good tip on where Sunshine gets their meat from. Can you get their blend there? I’m not sure, I don’t even know if they have a custom blend. Link to comment Share on other sites More sharing options...
HOF44 Posted February 2, 2019 Share Posted February 2, 2019 Whiskey arrived for Sunday. 1 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted February 4, 2019 Share Posted February 4, 2019 (edited) My first attempt with a bone-in brisket. My sister's friend owns a farm and she gave us this. It weighed around 7lbs. Talking about knowing your food source, here is the steer, Uno.  It was, hands down, the best brisket that we've ever had. I dry brined it, injected with beef stock, and sprinkled it with some "Big Bad Beef Rub" (Google it for the recipe). I smoked it @ ~ 240° for 10 hours. It stalled at 180° and I foiled it with a splash of apple cider, pulled it at 200°, then rested it in a cooler for a couple of hours.  OpMy first attempt with a bone-in brisket. My sister's friend owns a farm and she gave this. Talking about knowing your food source, here is the steer, Uno.  It was, hands down, the best brisket that we've ever had. I dry brined it, injected with beef stock, and sprinkled it with some "Big Bad Beef Rub" (Google it for the recipe). I smoked it @ ~ 240° for 10 hours. It stalled at 180° and I foiled it with a splash of apple cider, pulled it at 200°, then rested it in a cooler for a couple of hours.   Edited February 4, 2019 by Skinsfan1311 11 Link to comment Share on other sites More sharing options...
NoCalMike Posted February 4, 2019 Share Posted February 4, 2019 Well that looks mighty delicious. Link to comment Share on other sites More sharing options...
Spaceman Spiff Posted February 8, 2019 Share Posted February 8, 2019 On 1/29/2019 at 7:59 PM, AlvinWaltonIsMyBoy said: Thanks @Spaceman Spiff!  In my mathematically challenged brain, that seems like a pretty fair price for the amount of food you get.  I look forward to your steak/burger reviews.   I tried the Butcher Box burger meat this week. Really good quality meat. It doesn't say the fat content percentage on the package but it's definitely not lean burger meat. It cooks like it's got high fat content and certainly tastes like it, too. Tastes like something I'd get from The Organic Butcher in McLean.  1 Link to comment Share on other sites More sharing options...
AlvinWaltonIsMyBoy Posted February 8, 2019 Share Posted February 8, 2019 (edited) 6 minutes ago, Spaceman Spiff said:   I tried the Butcher Box burger meat this week. Really good quality meat.  Thanks brother! I’m gonna try to place an order in the next couple months.  You’re the first person who crossed my mind upon hearing the sad news about Frank Robinson. RIP to a true legend of the game and an Orioles icon. Edited February 8, 2019 by AlvinWaltonIsMyBoy 1 Link to comment Share on other sites More sharing options...
DCSaints_fan Posted February 12, 2019 Share Posted February 12, 2019 On 1/12/2019 at 4:51 PM, twa said: Beans in chili is like sausage in seafood gumbo, it my be tasty,but it just ain't right. Â If you put sausage in seafood gumbo, its basically a wet jambalaya Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 19, 2019 Share Posted February 19, 2019 I made home-made noodles for the first time tonight. Super simple, super tasty with great bite and texture! Paired with arribiata sauce, meatballs, and shredded romano cheese. Â 2 Link to comment Share on other sites More sharing options...
twa Posted February 19, 2019 Share Posted February 19, 2019 On 2/12/2019 at 1:23 PM, DCSaints_fan said:  If you put sausage in seafood gumbo, its basically a wet jambalaya  I luv jambalaya though.  okra or no is the real question with seafood gumbo 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 22, 2019 Share Posted February 22, 2019 On 2/19/2019 at 8:07 AM, twa said:  I luv jambalaya though.  okra or no is the real question with seafood gumbo I like okra in it especially as a thickening agent. It gives a strong veggie taste but breaks down well so you don't have big chunks of okra. Shrimp, crawfish, catfish filets Link to comment Share on other sites More sharing options...
twa Posted February 22, 2019 Share Posted February 22, 2019 3 minutes ago, AsburySkinsFan said: I like okra in it especially as a thickening agent. It gives a strong veggie taste but breaks down well so you don't have big chunks of okra. Shrimp, crawfish, catfish filets  I like okra, but like gumbo with or w/o. File powder or more roux will thicken it up.  throw some smoked oysters and crab in there 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 22, 2019 Share Posted February 22, 2019 1 hour ago, twa said: Â I like okra, but like gumbo with or w/o. File powder or more roux will thicken it up. Â throw some smoked oysters and crab in there Haven't tried with oysters, and crab are hard to come by here, but that would be awesome! Link to comment Share on other sites More sharing options...
LadySkinsFan Posted February 22, 2019 Share Posted February 22, 2019 Making tuna noodle casserole with petit peas. One of my favorites. 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 25, 2019 Share Posted February 25, 2019 Made my hotwings last night, baked not fried. I make these with wings and boneless skinless thighs. These work best if you have a convection oven, but a standard oven works just fine. Just adjust your cooking time until the breading and skin is crispy. These disappeared so quickly last night that I missed the photo, but here's the recipe. All-in time was 2.5 hours including prep, fridge rest time. When these are done they fall off the bone! Substitute preferred oil, adjust spice to taste, but it's easy to over due the cayenne. Â Â Â 3 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted February 25, 2019 Share Posted February 25, 2019 These sound delicious, ASF! I will try them with a few recipe adjustments. 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted February 26, 2019 Share Posted February 26, 2019 Home made pasta noodles with seared chicken in a spicy vodka sauce. I'm getting better at making noodles. I'm going to start flavoring the pasta with different things now, just need to start looking around and seeing what works and what doesn't.   2 Link to comment Share on other sites More sharing options...
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