Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by cudarunner

I believe that perhaps the term that's needed for the 'layman' of an 'Old Bird' is a 'Stewing Chicken'.

I've been wrong before and I'll be wrong again.

Yeah, you got it.

Great recipes, saved to disk. Thanks for those.
Tonight was buttermilk flapjacks with Quebec Maple Syrup and icing sugar/cinnamon blend. Served with pork sausage links and a side of baked beans.
Simple tasty fair on a chilly fall night up north.
Cheers gents. Enjoying a generous dram of bourbon now to ward of the chill in the garage as I have a tasty robusto.

Originally Posted by MikeB52

Great recipes, saved to disk. Thanks for those.
Tonight was buttermilk flapjacks with Quebec Maple Syrup and icing sugar/cinnamon blend. Served with pork sausage links and a side of baked beans.
Simple tasty fair on a chilly fall night up north.
Cheers gents. Enjoying a generous dram of bourbon now to ward of the chill in the garage as I have a tasty robusto.

You our owe us pics you know. This thread likes their pics more than the SOTD threads.

I will try to capture some more often. I love the eye candy too!
Was consumed with appropriate gusto tonight before I could think to capture the shot.

Originally Posted by MikeB52

I will try to capture some more often. I love the eye candy too!
Was consumed with appropriate gusto tonight before I could think to capture the shot.

I understand. I've been guilty of that too.

Originally Posted by OCDshaver

Am I the only one cooking tonight?

Sorry, no pick, but I cooked up a nice piece of deer entrecôte, served it with thrice cooked potatoes, brussel sprouts a la Blumenthal, and a forest cream sauce. Had an old friend visiting and it just felt a little too weird photographing

Thanks OCD for those Recipes....will try those for sure....getting into fall weather and starting to do some cooking. The wife whipped up this chix stew....dang good too !!!

Originally Posted by str8fencer

Sorry, no pick, but I cooked up a nice piece of deer entrecôte, served it with thrice cooked potatoes, brussel sprouts a la Blumenthal, and a forest cream sauce. Had an old friend visiting and it just felt a little too weird photographing

Good choice. You have to live in the moment and taking pics is not part of that. Your friend deserved the full treatment.

I made my world famous Mac and cheese. I make mine with 8 oz chedder and a chunk of blue not to much. 1 thing of chubani plain vogurt half a cup of milk and a chunk of butter into the 1 quart crock pot for 2 hours on low. Then I add 2 tablspoons of flour and stir for 2 more hours. I then take elbow macaroni and let it set in warm tap water for about 1 hour and add to croc pot stir and let sit for 1 hour and done.

Best batch I made in weeks...also I add one cut up tomato and some diced ham.

Originally Posted by pathology101

I made my world famous Mac and cheese. I make mine with 8 oz chedder and a chunk of blue not to much. 1 thing of chubani plain vogurt half a cup of milk and a chunk of butter into the 1 quart crock pot for 2 hours on low. Then I add 2 tablspoons of flour and stir for 2 more hours. I then take elbow macaroni and let it set in warm tap water for about 1 hour and add to croc pot stir and let sit for 1 hour and done.

Best batch I made in weeks...also I add one cut up tomato and some diced ham.

Same thing, you owe us pics. We love your contribution but we need the evidence to be truly satisfied. Next time show us the FOOD lol.