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

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Originally Posted by nessmuck

I don’t think everyone on my friends list died...iam thinking another forum ...maybe.

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The debacle that happened last year split a few people away. And that’s a shame because I think some of them are out there simply not participating anywhere. There is one guy that lives in my area. I don’t know him but he’s friends with others I’ve known for years. He’s just gone. Not here, not there. It’s a shame.

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Originally Posted by cudarunner

I know this is Off Topic:OT

You don't need to live to be 100 years old---I started losing my friends when I was 14 years old (My Freshman Year in High School). I stood on a football field and watched my childhood friend Jay Mashek die at my feet. I watched Dr. Pittman put that Adrenalin Needle into my friends heart to no avail. I think the worst part was seeing and hearing his parents.

The next year I attended the funeral of my classmate Ryan Parsons (the entire High School was around 400 kids).

My Junior Year nobody died but my friend Shelly Brown was permanently crippled in a car wreck.

The Christmas after I graduated Three Friends; Kim Bond, Jim Cunningham and Craig Heinz were killed in a car wreck at 2 AM Christmas morning. I was stationed on the East Coast and couldn't attend the services.

Five years-Three Hours Later Craig's only brother would die from Leukemia at the age of 14 years young. I was a pall bearer for him.

I've buried my parents, every Grandparent, every brother and sister of my parents and grandparents and most all of their kin. There's no uncles or aunts left and the older cousins are dying far too quickly.

Way back in the early 80's a very beautiful, gracious and kind hearted young woman died in a car wreck. She was a friend and so was her older brother. When the brother spoke at her services he talked about how she would remember little things about him and especially his birthday which he would himself space off.

He ended with something like this:

"If there is someone you love, reach out and hug them because you never know when they'll be gone".

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Yah might need a low dose of Celexia....just to bring those levels up a touch....lol :)

And Happy Birthday OCD.....it’s nice to be young....lol

Sorry I missed your Bday OCD, but looks like you had a great time. And happy late Bday!!!!!

And I'm not too far behind ya :tu

First off......Happy Birthday OC your ooooooooooooooooooooold ha ha ! Least by most young kids standards these days. I find it amusing how many kids at 30 have said they're old. Boy, they're gonna hate the rest of their lives with that attitude heh.

Second, I have been on here sporadically myself this last year or so. Like OC said , the schism that happened about a year ago I think did some damage but also, once you get past a few thousand posts you slow down a little bit or just simply get occupied with other things. I know my last year was platter loaded with lots of mental garbage at home and abroad. I keep in touch with a small handful of SRP expats who for what ever reason or another just got tired of internetism (my new word) . I like it here because regardless of past incidents and all I have met some genuinely nice folk here and I refuse to do Facecrap or any other hip trendy social media forum. So this is where I like to go. It's like going down to the lodge and hangin with the lads kinda thing I suppose. SRP isn't near as invasive or pushy as mainstream social media I think anyway. Maybe someday I'll find that elusive brunette I've been semi searching for and send you lot to the wayside but, till then here we are.

Oh and no dinner to show either tonight sorry. You guys have a Merry Christmas now and also to OC ......since my DB2 diagnosis back in July I have done okay except when it comes to such things as Stollen,one of my Christmas faves .......DAMMIT !! :chapeau

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Originally Posted by Nightblade

First off......Happy Birthday OC your ooooooooooooooooooooold ha ha ! Least by most young kids standards these days. I find it amusing how many kids at 30 have said they're old. Boy, they're gonna hate the rest of their lives with that attitude heh.

Second, I have been on here sporadically myself this last year or so. Like OC said , the schism that happened about a year ago I think did some damage but also, once you get past a few thousand posts you slow down a little bit or just simply get occupied with other things. I know my last year was platter loaded with lots of mental garbage at home and abroad. I keep in touch with a small handful of SRP expats who for what ever reason or another just got tired of internetism (my new word) . I like it here because regardless of past incidents and all I have met some genuinely nice folk here and I refuse to do Facecrap or any other hip trendy social media forum. So this is where I like to go. It's like going down to the lodge and hangin with the lads kinda thing I suppose. SRP isn't near as invasive or pushy as mainstream social media I think anyway. Maybe someday I'll find that elusive brunette I've been semi searching for and send you lot to the wayside but, till then here we are.

Oh and no dinner to show either tonight sorry. You guys have a Merry Christmas now and also to OC ......since my DB2 diagnosis back in July I have done okay except when it comes to such things as Stollen,one of my Christmas faves .......DAMMIT !! :chapeau

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Merry Christmas to you too old buddy.

Attachment 299894

All salted and peppered up....now into the Fridge ,until Christmas. Going with the reverse sear method again this year....low and slow....250 degrees until internal temp reaches 130...then 20 min rest....then back into oven @500 degrees for a Browning...remove and serve......How am I doing OCD ????

Supper tonight was slow grilled brats with prosciutto and asparagus with salt, pep and a little fresh lemon .

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Keep the posts coming.

For some reason I have missed the pictures of that table in Denver.:shrug:

Here's the main attraction from my Christmas Day Dinner. A Pork Loin with a rub made with chopped fresh rosemary and garlic along with freshly coarse cracked black pepper all mixed in with some extra virgin olive oil.

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I'd have preferred to have had it a little more pinkish inside but my daughter and her family prefer 'Shoe Leather' so I compromised and cooked it at 300 degs until it was 150 degs in the middle then wrapped it in foil and a heavy towel for 1/2 an hour.

It came out quite nice, it wasn't too pink for some (that's why I was cutting from both ends trying to get to the dryer parts). My son and I don't care if it still moo's or oinks so the inner pieces were closer to more pink.

Since I knew there wouldn't be much for drippings I bought some bone in pork chops and baked them until all was dark, then I used a pressure cooker along with some onion, carrots and the crispy pork to make a couple of quarts of stock. It worked out really well.

My apologies for the fork in the way but we'd already started dishing up when it dawned on me that I hadn't take a pic of the finished roast :banghead:

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The rest of the meal was Green Beans cooked in ham stock with bacon and onion, homemade BBQ Baked Beans, store bought rolls with butter and homemade blueberry jam, black olives, wedding ring pickles (Thanks Joel) :bow) and a peach crisp for a bit after dinner.

Well it's time to run another batch of dishes.

I hope all had a Wonderful Christmas Day!

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Yup ...we do pork loin to 145..... with plenty of apple sauce !!

I'm having a 'Snacking Event' for New Years Day. One of the things will be 'Caramel Corn'. It stores really well so I decided to make part of it today.

Here's some pics:

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Melted butter with brown sugar, white corn syrup and a bit of salt:

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After boiling for 5 minutes and a bit of Baking Soda added and cooked then poured over the popped corn:

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All mixed together/note that the mixture was very 'sticky':

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After an hour at 200 degs F and stirring every 15 minutes--all is dry and separated:

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I'll post more pics later next week.

I hope all have enjoyed. :tu

I remember those popcorn balls! :)

I think we have the same recipe, Roy.
Can taste it from here. nomnom.!!

My wife likes it with dark, brown sugar.
Sometimes I'll even throw in some peanuts.

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Originally Posted by cudarunner

I'm having a 'Snacking Event' for New Years Day. One of the things will be 'Caramel Corn'. It stores really well so I decided to make part of it today.

Here's some pics:

Attachment 300206

Melted butter with brown sugar, white corn syrup and a bit of salt:

Attachment 300207

After boiling for 5 minutes and a bit of Baking Soda added and cooked then poured over the popped corn:

Attachment 300208

All mixed together/note that the mixture was very 'sticky':

Attachment 300209

After an hour at 200 degs F and stirring every 15 minutes--all is dry and separated:

Attachment 300210

I'll post more pics later next week.

I hope all have enjoyed. :tu

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And this is why I’m fat.

Quote:

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Originally Posted by cudarunner

I'm having a 'Snacking Event' for New Years Day. One of the things will be 'Caramel Corn'. It stores really well so I decided to make part of it today.

Here's some pics:

Attachment 300206

Melted butter with brown sugar, white corn syrup and a bit of salt:

Attachment 300207

After boiling for 5 minutes and a bit of Baking Soda added and cooked then poured over the popped corn:

Attachment 300208

All mixed together/note that the mixture was very 'sticky':

Attachment 300209

After an hour at 200 degs F and stirring every 15 minutes--all is dry and separated:

Attachment 300210

I'll post more pics later next week.

I hope all have enjoyed. :tu

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Roy, if you wouldn’t mind, please post your recipe for this.

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Originally Posted by nessmuck

Yup ...we do pork loin to 145..... with plenty of apple sauce !!

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Sigh).........I miss apple sauce.

Well my two youngest kids and their families just left. I sent home leftovers but there's still a bunch here at the Boars Nest. No worries as I'm heading to an old friends out of town to help with taking down Christmas and her young grand kids will be there so I can share treats with them too.

Here's my humble New Year Day 2019's fixin's (my apologizes as my plating isn't very fancy):

Left to Right Top to Bottom;

The previously mentioned Caramel Corn and the ever popular Sparkling Cider (Gut Hungry SOB's went through 4 of them)

Cheese Spread Stuffed Celery/Deviled Eggs/Turkey Meat Rollups with Cream Cheese Filling

Spinach Dip/Veggie Tray with (Baby Carrots/Small Dill Pickles/Cheese Cubes/Black Olives/Wedding Ring Pickles (thanks Benz) Celery Sticks and Ranch Dressing/Ham Rollups with Cream Cheese Filling/Cheese Spread

Artificial Crab with Homemade Cocktail Sauce/Saltine and Ritz Crackers

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Artichoke Dip and Chicken Wings in a Butter Hot Sauce in the Chaffing Dish keeping warm.

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As I was telling a good friend here, I haven't cooked eggs in water in well over 20 years/I steam them in stackable bamboo steamers. Here's the eggs as I just put them in my wok and ready to put the bamboo cover on them. 15 minutes later I was running them under cool water to get them to where I could handle them to crack and peel.

I RARELY EVER have shells stick to the eggs.

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Originally Posted by OCDshaver

Roy, if you wouldn’t mind, please post your recipe for this.

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Of course I'll post the recipe. I'll put it in the Recipe Box here:

https://sharprazorpalace.com/plate-g...ml#post1856015

New Years dinner (and dinner for the next few nights because the recipe serves 12 and there’s only 1 of me) Hoppin’ John. This was the traditional New Years dinner that Mom would make. My aide used Mom's recipe. This was the first time I’ve had Hoppin’ John in 8 years.

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Originally Posted by freebird

New Years dinner (and dinner for the next few nights because the recipe serves 12 and there’s only 1 of me) Hoppin’ John. This was the traditional New Years dinner that Mom would make. My aide used Mom's recipe. This was the first time I’ve had Hoppin’ John in 8 years.

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Good For You!! :tu

I love making family meals/meals that my folks and grand folks made. The #1 that comes to mind is Red Beans and Ham. We had it every week. Due to the 'gassy results' of the beans I remember asking mom if we could have it on Friday or Saturday night as it was embarrassing the next day at school. She accommodated me.

Years ago a guy who would be in charge of me when I worked away from the store on projects and sometimes in my store was in town for a project and as always I asked him over for supper.

When he asked what we were having I told him 'Farm Food'--YUP! Red Beans and Ham--he loved it! :y

Quote:

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Originally Posted by freebird

New Years dinner (and dinner for the next few nights because the recipe serves 12 and there’s only 1 of me) Hoppin’ John. This was the traditional New Years dinner that Mom would make. My aide used Mom's recipe. This was the first time I’ve had Hoppin’ John in 8 years.

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I had to look up Hoppin’ John and learned the leftovers are called "Skippin' Jenny".

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Originally Posted by cudarunner

As I was telling a good friend here, I haven't cooked eggs in water in well over 20 years/I steam them in stackable bamboo steamers. Here's the eggs as I just put them in my wok and ready to put the bamboo cover on them. 15 minutes later I was running them under cool water to get them to where I could handle them to crack and peel.

I RARELY EVER have shells stick to the eggs.

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I agree Roy, I steam mind in my rice cooker. Takes 20 minutes, perfect every time and easy to peel.

Wild Meeeeeat !

So I was blessed at the beginning of this year with venison and reindeer and it's been wonderful. Tonight I had a friend over for supper and apologies for not showing the final plating but I was hungry. smoked spicy Reindeer sausage with european style bacon and shrooms in olive oil. I didn't even have to season it as it was awesome on it's own merit.:)

And the leftovers didn't make it through the night !

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OK, that just looks AWESOME!!!!!

I still have two rolls of jalapeno bacon cheeseburger ground left and I'll promise to post pics, Gonna miss it when it's gone cause my diabetes loves the leanness of it .

I can smell it from here.!!

Sumptin simple tonight.Attachment 300864

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A bacon, egg, sausage, fried taters, n cheese burrito, with a splash of Franks, red hot. :rock:

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Originally Posted by outback

Sumptin simple tonight.Attachment 300864

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A bacon, egg, sausage, fried taters, n cheese burrito, with a splash of Franks, red hot. :rock:

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Si Classique Amerikaaner .....heh. :beer1:

Wee.! :rofl2:

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Was gifted some Venison Steaks....Damn Good right there ! Haven’t got a deer the last 3 years....miss that meat !

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Chicken ..stuffed with asparagus,bell pepper....herbs...and oven roasted Brussel Sprouts

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Originally Posted by nessmuck

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Chicken ..stuffed with asparagus,bell pepper....herbs...and oven roasted Brussel Sprouts

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Mmmm MMmm non nom.......spot on Ness !! :)

Cured and Smoke Cooked Game Hen, B&M Baked Beans with Bacon and Onion added and I took a chance on the first of the year Corn on the Cob and it was pretty good.

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How Good?? Good Enough! :tu

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Made some pot pies last night

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Well I went and bought these new steak knives and was itching to try one out. I had no steak but what the heck, I had sausage and that was as good of an excuse as any. And yes,.....I ate that whole ring and am proud of it.......The ghost of T-Rex rules !! Especially when accompanies by asparagus.:chapeau

Flat ware :Spode Woodland (discontinued)
Steak knife: Fortessa Provencal Blonde
Plate: Zaklady Polish pottery Nature Pattern
Beverage Glass: Imperial Glass(Cape Cod 1601)(discontinued)

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Originally Posted by Dieseld

Made some pot pies last night

https://photos.smugmug.com/photos/i-...-64LPH9K-L.jpg

https://photos.smugmug.com/photos/i-...-ZjZF9c3-L.jpg

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Beat still my ......Oh hell yeah that's tasty looking !! +1

Very tasty winter grub men.
Making me hungry.

Those pics make me want to go out and push some snow for an hour or two so I can come back in and eat what you guys are cookin’. Fine winter fare gentlemen.

Looks very good Dieseld! Recipe available?

These were really simple, just put them together on the go.

Premade pie crusts cut to fit
Some left over turkey from the weekends dinner, awesome neighbors had us over
1 Can of cream of chicken soup
Some frozen mixed veggies

Put it all together and bake at 425f for about 30 minutes