Thank you very much!
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Thank you very much!
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My folks didn’t buy hotdog buns ,when I was growing up...and these taste way bettah anyways.
Neither did mine or Hamburger Buns for that matter and yes I still enjoy both that way today.
Cook hot dogs first....butter you white bread of choice....put buttered slice of bread down in a hot pan....lay hotdog on the diangle...add your choice of condiments....lift up side of toasted bread to top of hotdog...repeat on opposite side....flip dog over for a quick toast ,where the pieces of bread come together...all done.
It don’t take long....for the whole process...30-45 seconds
Just like a grilled cheese ...
Your presentation mislead me.:chapeau
nessmuck's pic of the hot dog in a toasted bun inspired me for my supper.
A Grilled Bacon/Egg and Cheese Sandwich. Two thick cut slices of bacon cooked till slightly crisp, One egg scrambled and cooked in a 4" cast iron skillet until still slightly 'jiggly' in the middle and two slices of American Cheese on buttered bread. (the egg finishes while in the skillet with the bread toasting)
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While I didn't do it for this sandwich, if you want to 'Change Up' your grilled sandwiches, try using Mayonnaise instead of butter. It produces a really nice browning with a different taste. I've done it many times and haven't gotten a single complaint but lot's of compliments. :shrug:
Something else I do is use slices of roma tomato inside and when in season I use thin slices of Walla Walla Sweet Onions--YUP!
I like using these, for stuff like that. Can be used on a camp fire, or range top.
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The original. Hot Pocket. :tu
Those make the BEST peanut butter and jelly sammies in the WORLD!!!!!!!!
If you can put it between two slices of bread, it'll work.
frying up some chicken...
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pot of red sauce...
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chicken parms...
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on the chow!!!
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not sure what is happening but every time I post here lately all photos turn side ways??? HELP!
As those that know me and know me well know that I'm a Mastodon with this Computer Crap.
However I've noticed that pics loaded from phones seem to have problems. I use a desktop and they always come out correct. Perhaps if you are using a phone then you could load to a computer and then post--:shrug:
Anyway I hope these come out right.
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Big Thanks Cudarunner for turning my world right side up! I load from a home computer. Its only been happening the last few posts.
I have a feeling that my 'up-righted' pics don't look like those on your computer as whenever I've tried to help the pictures come out looking Way Too Skinny.
Have you tried previewing your pics before posting? If they look wrong 'maybe' you could turn them on your computer but there again I'm a Mastodon with this computer stuff.
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I find that if I crop the picture before uploading it it seems to orient correctly. If I don’t, they get posted sideways.
Where there's hunger there's green chile soup heh ...............which is what I had last night . And it were good !
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Cookin with Campbell's, Swiss Steak.
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Cut, floured, and browned in the ol 12"
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Loaded into a 9x13 casserole dish, on top of sliced onions, covered with soups.
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Cover and bake at 350°F for 2 1/2 hours.
Real mashed taters, corn, and oh yeah..gravy.!
Cuts with a fork.
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Here's last night's supper.
Since it's still cold and snowy and I didn't want to mess with shoveling out my smoker I decided to play a bit.
After removing the inside membrane I mixed some Wright's Liquid Smoke 50/50 with water and brushed it over both sides of the ribs. Then let it sit for an hour and then liberally sprinkled my homemade rub on the outside.
Into a 220-225 deg oven at 11:30 am. At 5:30 pm I topped the ribs off with my homemade BBQ Sauce. A bit before 6 pm I put a russet potato in my mini oven at 425 degs.
I was very pleased with the results; the meat was so tender (pull off the bone) flavorful and moist. I failed to note that I was out of sour cream so it was just butter, salt, fresh ground pepper and a bit of homemade bacon bits. The corn was warmed up with the liquid from the can with a bit of butter and fresh ground black pepper (I find the liquid plenty salty).
Ready to go into the oven
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Right out of the oven
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Ready to dig in
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Good ol American vidles right there, Roy.
https://photos.smugmug.com/photos/i-.../i-t3Xppph.gif. NUFF SAID!!!!!!
That's right how I like my street tacos yeah boy ! In 3's,corn tortilla and meaty goodness .Props for the white onion and avocado also. :chapeau
They also use shredded cabbage and red radish down south wise, and sometimes lime mayo with a little chile powder of the day.If you never have tried, I highly recommend it and along with what ya got there.
Thanks!!! I'll try your suggestions for sure :tu
Supper last night and leftovers tonight.
Homemade Chicken Noodle Soup with green beans, onion, carrots, celery, crimini mushrooms and the broth was home canned and from the bones and skin of the chicken thighs.
OK so the noodles were store bought--give a guy a break---
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Baked chicken. Home made mash potatoes n gravy. Brussels sprouts.
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Boston butt roast for the week. 6hrs at 250 and it's perfection, I didn't even really need that steak knife but I was more preoccupied withe the eating part to care. :chapeau
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Sideways, upside down,......it all looks the same. :)
Before the topping Italian oil and balsamic vinegar.
I like my salad last.
Last summer I spent two months in the San Diego area and while there I enjoyed many dishes that I'd never tried before and one of them was at a place called 'Rubio's' and it was a 'Fish Taco'.
The young lady who suggested we dine there assured me that it was very good. After enjoying the fish taco I told her that I'd be sure to be a return customer.
However San Diego is a long way from Walla Wall WA and even if there was a place that offered a fish taco here I wouldn't trust it so I went looking for a 'Copy Kat Recipe'.
I found several but they all had a central theme so I gave it a go.
I used what is sold here as 'Alaskan Cod' which is sold frozen so I thawed it and drained and drained the flesh until it was a dry to the touch as possible.
The oil I used was peanut oil and I heated it in a cast iron pan to 350 degs F.
The batter was flour with some salt and pepper and a bit of baking soda with beer. The batter was a bit thin and right before dipping the cod in it I added a bit of white vinegar to react to the baking soda and then really got some bubbling going on.
Anyway here's my version of a Rubio's Fish Taco--
Crispy Fried Fish Fillets on a fried in oil corn tortilla:
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White sauce made with mayo-plain yogurt-a bit of salt and pepper and lime juice;
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Rubios uses shredded cabbage but I used shredded head lettuce and added some chopped tomato and cilantro;
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Topped with some modified salsa (I ran the store bought salsa through my Kitchen Aid strainer to remove all of the skins)
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Ready for the Belly :tu
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Thanks for looking :bow