Page 481 of 483 FirstFirst ... 381431471477478479480481482483 LastLast
Results 4,801 to 4,810 of 4830
Like Tree13983Likes

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

  1. #4801
    Razor Vulture sharptonn's Avatar
    Join Date
    Oct 2010
    Location
    Lone Star State
    Posts
    26,085
    Thanked: 8612

    Default

    Back on Thursday evening, Wife said she wasn't cooking....
    So microwave baked tater stuffed with leftover pork ribs, bacon, and ham.
    Num-num......


    Name:  bake tater 002.jpg
Views: 82
Size:  44.3 KB
    32t, MikeB52, outback and 2 others like this.
    "Don't be stubborn. You are missing out."
    I rest my case.

  2. #4802
    Home of the Mysterious Symbol CrescentCityRazors's Avatar
    Join Date
    Dec 2019
    Location
    New Orleans LA
    Posts
    851
    Thanked: 122

    Default

    Quote Originally Posted by sharptonn View Post
    Back on Thursday evening, Wife said she wasn't cooking....
    So microwave baked tater stuffed with leftover pork ribs, bacon, and ham.
    Num-num......


    Name:  bake tater 002.jpg
Views: 82
Size:  44.3 KB
    Now THAT's a tater.

    Or at least I think there must be one under there somewhere. Looks like a pretty good meal.

  3. #4803
    Senior Member blabbermouth OCDshaver's Avatar
    Join Date
    Jul 2012
    Location
    Chicagoland - SW suburbs
    Posts
    3,790
    Thanked: 734

    Default

    Lamb with herb crust.



    Name:  IMG_0355.jpg
Views: 60
Size:  26.8 KB

    Name:  IMG_0167.jpg
Views: 59
Size:  23.5 KB

    Name:  IMG_0165.jpg
Views: 58
Size:  25.6 KB

  4. #4804
    Razor Vulture sharptonn's Avatar
    Join Date
    Oct 2010
    Location
    Lone Star State
    Posts
    26,085
    Thanked: 8612

    Default

    That looks delish!
    OCDshaver likes this.
    "Don't be stubborn. You are missing out."
    I rest my case.

  5. #4805
    Home of the Mysterious Symbol CrescentCityRazors's Avatar
    Join Date
    Dec 2019
    Location
    New Orleans LA
    Posts
    851
    Thanked: 122

    Default

    Young turkey breast, deboned, rolled, and pasteurized in the sous vide tank at 145 for 4 hours, chilled, and then lightly broiled for a bit of color and texture.

    Name:  TurkeyBreast20240608.jpg
Views: 54
Size:  38.5 KB

    I really do like to sous vide stuff. Turkey breasts come out nice and juicy every time. The bag traps all the juices, and with the stock from boiling down the bones, we had a nice gravy and a great soup as well, with garden vegetables. I pulled the last of the celery, carrots and onions from the garden and used them in the soup, and our own herbs as well. All that is left in the garden is tobacco, okra, jalapeños, and a few things the wife planted, like pitty pan squash, and watermelon. On we got collards still going, too. I will be setting the seeds for the fall broccoli soon, and maybe more tomatoes, celery, lettuce, and whatevah.

  6. #4806
    Senior Member blabbermouth PaulFLUS's Avatar
    Join Date
    Dec 2018
    Location
    Gainesville, FL
    Posts
    6,404
    Thanked: 657

    Default

    Linguine and red clam sauce, green bean almondine
    Name:  20240615_193156.jpg
Views: 41
Size:  64.0 KB
    Iron by iron is sharpened, And a man sharpens the face of his friend. PR 27:17

  7. #4807
    Razor Vulture sharptonn's Avatar
    Join Date
    Oct 2010
    Location
    Lone Star State
    Posts
    26,085
    Thanked: 8612

    Default

    Wife's out of town......Dinner!

    Name:  dinner 001.jpg
Views: 31
Size:  36.8 KB
    "Don't be stubborn. You are missing out."
    I rest my case.

  8. #4808
    'with that said' cudarunner's Avatar
    Join Date
    Aug 2010
    Location
    Walla Walla in WA State USA
    Posts
    11,206
    Thanked: 4237

    Default

    Quote Originally Posted by sharptonn View Post
    Wife's out of town......Dinner!
    Hehehehe-------------Name:  Cheers.gif
Views: 29
Size:  15.2 KBName:  cheers-2.gif
Views: 32
Size:  14.2 KB
    Our house is as Neil left it- an Aladdin’s cave of 'stuff'.

    Kim X

  9. The Following User Says Thank You to cudarunner For This Useful Post:

    sharptonn (07-12-2024)

  10. #4809
    Home of the Mysterious Symbol CrescentCityRazors's Avatar
    Join Date
    Dec 2019
    Location
    New Orleans LA
    Posts
    851
    Thanked: 122

    Default

    Catching Up. Sausage Poboy, homemade bread, Showboat brand porky beans, cole slaw, last bottle of 3 year old home brewed imperial oat stout. No tears shed. Starting to get a bit dry and vinegary with a strong grapefruit component. I guess two years is long enough to hold that recipe. The bread was killer. First time I used a 75% hydrated dough. Baked 10min 500F, then 20 at 450 with a 15" skillet full of ice on the bottom rack for steam.
    Name:  SausagePoboyPorkyBeansColdSlaw08.jpg
Views: 20
Size:  56.5 KB

  11. #4810
    Home of the Mysterious Symbol CrescentCityRazors's Avatar
    Join Date
    Dec 2019
    Location
    New Orleans LA
    Posts
    851
    Thanked: 122

    Default

    More catching up. Pork Tenderloin, garden okra and tomatoes, Kraft Deluxe mac n cheese, the kind with the sauce packet, but just used half the pouch, Thai jasmine rice.
    Name:  PorkTenderloin09A.jpg
Views: 21
Size:  33.4 KBName:  PorkTenderloin09B.jpg
Views: 21
Size:  48.8 KBName:  PorkTenderloin09C.jpg
Views: 20
Size:  42.7 KB
    Pork was in the sous vide tank for 3 hours at 145F then directly over a very hot fire in the grill side of the bbq. Sauced it right away, with 50/50 Kraft cheapie sauce and walmart generic italian salad dressing, just a few minutes on a side on the grill. Came out nice and juicy and tender.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •