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

  1. 04-18-2017, 01:16 AM #3281
    DupreesDiamond
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    stopped for the best gyros in town on my way home...
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    can't forget the tzatziki sauce...
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  2. 04-18-2017, 01:28 AM #3282
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    Quote Originally Posted by DupreesDiamond View Post
    stopped for the best gyros in town on my way home...
    Why not a shawarma
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    Our house is as Neil left it- an Aladdins cave of 'stuff'.

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  3. 04-21-2017, 10:53 AM #3283
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    Quote Originally Posted by outback View Post
    Doing my gourmet burgs tonite. Folks rave over these once they've eatin one.
    The last bottle is "Wrights" hickory liquid smoke.

    [emoji39] [emoji39] [emoji39]
    Just ordered some Wrights liquid Hickory Smoke for the first time,
    maybe it'll give my hamburger patties "that something" that's been missing. Thanks for the culinary tip
    Last edited by bongo; 04-21-2017 at 10:56 AM.
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  4. 04-21-2017, 11:45 AM #3284
    outback
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    Quote Originally Posted by bongo View Post
    Just ordered some Wrights liquid Hickory Smoke for the first time,
    maybe it'll give my hamburger patties "that something" that's been missing. Thanks for the culinary tip
    Just a few drops are needed for each patty, put it on last after all other ingredients are added.
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  6. 04-21-2017, 03:38 PM #3285
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    Quote Originally Posted by bongo View Post
    Just ordered some Wrights liquid Hickory Smoke for the first time,
    maybe it'll give my hamburger patties "that something" that's been missing. Thanks for the culinary tip
    Quote Originally Posted by outback View Post
    Just a few drops are needed for each patty, put it on last after all other ingredients are added.
    Yup! Just like Brylcream---A Little Dab Will Do Ya
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  8. 04-21-2017, 10:26 PM #3286
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    About 20 minutes into boiling 2 lbs of turkey gizzards.

    Test cooking for when a friend visits.

    No pictures because the wife took the good camera and I can't find the backup that is "mine".

    The scum on the top is sort of ugly though and you probably don't want to see it.....
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  9. 04-22-2017, 01:06 AM #3287
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    After about 2 hours of boiling I took out the cast iron and with a little oil, salt, and lots of black pepper I heated it to high and seared/caramelized about half.

    Could have been the beer, but it tasted great.

    I will try the other half for brunch in some way tomorrow!
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  10. 04-24-2017, 01:42 AM #3288
    outback
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    Tonite dinner starts like this.
    On the lake just before sunrise.

    After having a day of catchin, I selectively harvested nine fat ones for the table.

    Removed them from their outer wear and replaced it with corn flour, corn meal, and spices, and promptly gave them a proper bubble bath in oil.
    Some homemade tarter sauce, hand cut fries ( chips ), and a nice dark porter to wash it down.

    Mmmmmmmm, now that's good eats.!!
    Mike
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  12. 04-24-2017, 01:44 AM #3289
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  13. 04-24-2017, 01:50 AM #3290
    xiaotuzi
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    That's awesome Mike! I was just askin' ya in "what are you working one" if you caught any today. Great job catching, cleaning, and cooking!
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    "Go easy"
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