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

Originally Posted by STF

Not sure I understand Bob.

Next time I'm in Thunder Bay you might be kind enough to demonstate it for me

Our air fryer has a rotating mixer arm so it agitates the fries while it cooks them. It takes about 20 minutes to do the fries. Near the end the boss dumped in the cheese curds and hunks of ham pulled from the left over Easter ham we had. You don't need much time in the air fryer for the curds to melt and the already cooked ham to warm up, say 5 minutes at a guess. When done, dump the whole mess onto a large serving plate and add the gravy, made seperately from a packaged poutine mix gravy, over top of that and Bobs your uncle.

https://www.clubhouse.ca/en-ca/produ...tine-gravy-mix

Bob

Originally Posted by BobH

Our air fryer has a rotating mixer arm so it agitates the fries while it cooks them. It takes about 20 minutes to do the fries. Near the end the boss dumped in the cheese curds and hunks of ham pulled from the left over Easter ham we had. You don't need much time in the air fryer for the curds to melt and the already cooked ham to warm up, say 5 minutes at a guess. When done, dump the whole mess onto a large serving plate and add the gravy, made seperately from a packaged poutine mix gravy, over top of that and Bobs your uncle.

https://www.clubhouse.ca/en-ca/produ...tine-gravy-mix

Bob

Nope, still need to taste yours

Tuscan Chicken tonight….pretty tastey too

microwave frito pie with homebrewed imperial oat stout.


Followed by a fresh off the bench cigar from the first batch I have ever rolled, accompanied by a bottle of Sandeman tawny port. Pic is all four, the one I am smoking is the little nubby one at the top of the pic. Very mild, as the filler is all seco and viso. Still pretty wet so it goes out easily but the draw is just about right. For a first ever effort, I am pretty happy with it. Mrs Crescent City came out and had a puff, and said she wished all cigars tasted like that.

Originally Posted by CrescentCityRazors

microwave frito pie with homebrewed imperial oat stout.


Followed by a fresh off the bench cigar from the first batch I have ever rolled, accompanied by a bottle of Sandeman tawny port. Pic is all four, the one I am smoking is the little nubby one at the top of the pic. Very mild, as the filler is all seco and viso. Still pretty wet so it goes out easily but the draw is just about right. For a first ever effort, I am pretty happy with it. Mrs Crescent City came out and had a puff, and said she wished all cigars tasted like that.

I couldn't try your cigars, because I don't smoke. That particular pleasure was denied to me by my wife 18 years ago.

The Frito Pie looks good but I have to say that if I lived in your neck of the woods, I would probabably have my own special table reserved in the Gumbo Shop. I loved that place.

Originally Posted by STF

I couldn't try your cigars, because I don't smoke. That particular pleasure was denied to me by my wife 18 years ago.

The Frito Pie looks good but I have to say that if I lived in your neck of the woods, I would probabably have my own special table reserved in the Gumbo Shop. I loved that place.

Oh we do a LOT of local food here. I will be doing a shrimp and sausage gumbo soon, actually. I often make a courtbouillon or an etouffe or a jambalaya or macque choux or hopping john or dirty rice. Or Italian/American or Mexican or Tex-Mex or plain ol Redneck cookery or French cuisine, with local ingredients or a local spin, as well as more traditional versions. Sometimes Asian styles, stir frys and such. I made an alligator and crawfish pizza once and I have used okra as a topping. Turtle or rabbit tacos. Nutria tamales. Squirrel enchiladas. No, not really on the squirrel enchiladas but I have been thinking about it. Seems like a good way to use the little bit of meat on a couple of brushytails and they have been active in my garage and I need to do an ethnic cleansing on them anyway. Anyway yeah, gumbo and other local food is often on the menu at my house and it would be a sad thing to live in South Louisiana and not experience both the Cajun and Creole versions of local dishes.

Gumbo Shop is not bad, but really it is pretty hard to get a bad plate of food here in The City. Really, if you just avoid Landry's, (which used to be excellent), Deanie's in the quarter, (the Bucktown location is fine.) and Moon Wok, (in I guess 30 years I have ate there 3 times, got sick all three times) you will eat well.

Originally Posted by CrescentCityRazors

Oh we do a LOT of local food here. I will be doing a shrimp and sausage gumbo soon, actually. I often make a courtbouillon or an etouffe or a jambalaya or macque choux or hopping john or dirty rice. Or Italian/American or Mexican or Tex-Mex or plain ol Redneck cookery or French cuisine, with local ingredients or a local spin, as well as more traditional versions. Sometimes Asian styles, stir frys and such. I made an alligator and crawfish pizza once and I have used okra as a topping. Turtle or rabbit tacos. Nutria tamales. Squirrel enchiladas. No, not really on the squirrel enchiladas but I have been thinking about it. Seems like a good way to use the little bit of meat on a couple of brushytails and they have been active in my garage and I need to do an ethnic cleansing on them anyway. Anyway yeah, gumbo and other local food is often on the menu at my house and it would be a sad thing to live in South Louisiana and not experience both the Cajun and Creole versions of local dishes.

Gumbo Shop is not bad, but really it is pretty hard to get a bad plate of food here in The City. Really, if you just avoid Landry's, (which used to be excellent), Deanie's in the quarter, (the Bucktown location is fine.) and Moon Wok, (in I guess 30 years I have ate there 3 times, got sick all three times) you will eat well.

That all sounds so good, except for crawfish, I can't believe you lot eat those nasty bugs.

Anyway I'll try anything once so let me think - Ok, I should be able to get there in about 5 days

Today the boss made this for dinner.



Pork medallions in a mustard sauce, potato chunks seasoned with salt and pepper in an air fryer and asparagus seasoned with olive oil and salt and pepper in an air fryer. Yes, we have 2 air fryers. For the mustard component of the mustard sauce a 50/50 mix of Keen's hot and Grey Poupon mustards were used.

Bob

On The Mahoney Menu Today.West African - Style Smoky Rice & Chicken.

Originally Posted by celticcrusader

On The Mahoney Menu Today.West African - Style Smoky Rice & Chicken.

Your meals look gorgeous jamie.