Dinner time

cover2

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I've never tried frog legs. Were those hopping this morning too?
No, but they were gigged around Kissimmee. So while not that day fresh, they weren’t commercially harvested either. Give ‘em a try sometime. I think you’ll be pleasantly surprised.
 

heavychevy

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Sep 8, 2014
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never even eaten, let alone made risotto before today. had the day off and got it in my head I was going to make it happen. rehydrated porchini shrooms and whites. I didn’t need to go to the gym today with the stirring workout I got. simple SV pork loin and grean beens.

my buddy brought over loin medallions the other day and for some reason I thought SV’ing them would improve them but I was wrong. whole loin was good just a tad over.

took the risotto to one of my boss’s house (his off the Italian boat mom is living with him while their house is built in the villages) and she said it was great doneness, but didn’t hold back about how the mushrooms overpowered it. Never met her before tonite. she made a bunch of hand movements and kept saying brishoot & peas. I got the translation eventually.
 

CDGator

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Had some andouille sausage, fresh corn and potatoes in the refrigerator so I grabbed some frozen shrimp and made a low country boil.
 

BNAG8R

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Made chili last night - cooked a 2nd pot with the exact same recipe except swapped a lb. of "fake meat" (I can't remember the brand) and sauteed the garlic in vegetable oil instead of bacon grease for my vegetarian wife. Despite an "odd" smell of the veggie meat, her's tasted pretty damn good (the fake meat even "browned" a bit and was decent consistency).

Of course - bacon, chorizo pork, and 85/15 ground beef make all the difference :lol:
 
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CDGator

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Made chili last night - cooked a 2nd pot with the exact same recipe except swapped a lb. of "fake meat" (I can't remember the brand) and sauteed the garlic in vegetable oil instead of bacon grease for my vegetarian wife. Despite an "odd" smell of the veggie meat, her's tasked pretty damn good (the fake meat even "browned" a bit and was decent consistency).

Of course - bacon, chorizo pork, and 85/15 ground beef make all the difference :lol:

Yum! It's going down to the 30's this week. Good chili weather.
Do you serve it "Cincinnati" style which is over pasta? Something I learned after moving to KY.
 

BNAG8R

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Yum! It's going down to the 30's this week. Good chili weather.
Do you serve it "Cincinnati" style which is over pasta? Something I learned after moving to KY.

Nope - just chili and more chili. We do use Tostito's "scoops" and a big slice of cornbread to crumble on top, and I'll add heat (seranos, cayenne, cholula) and a dollop of sour cream.
 

CDGator

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Cheesesteak sandwiches on the BS with hand cut fries in the air fryer. New family favorite and so easy!
 

NVGator

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Steak stir fry on the Blackstone
Wontons from Costco made into a soup

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About time you posted a picture.
 

G8trwood

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What the heck is the 2nd picture?
Pimento cheese, (two kinds of cheddar, mayo, cream cheese, jalapeño, chipotle powder, garlic and onion powder. S&p)

put it in the food processor, won’t do that again, I prefer the coarse texture of hand mixed
 

CDGator

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Pimento cheese, (two kinds of cheddar, mayo, cream cheese, jalapeño, chipotle powder, garlic and onion powder. S&p)

put it in the food processor, won’t do that again, I prefer the coarse texture of hand mixed

We have beer cheese in KY that’s similar. Blended smoothly with the spices (no mayo) but also has beer added.
 

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