Sunday dinner, 1-6-19
- Thread starter medtran49
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Rascal
Head Chef
On holiday in an unfamiliar house so quick easy dinner, home made burgers with beef bacon cheese and egg. Went down well. The temp here was 36 deg c but must have been 45 in the kitchen. Man it was hot.
Russ
Russ
tenspeed
Executive Chef
We're slightly above 36 here. Wait a minute, we're on different scales!
Winds are kicking up here (30 mph), and hard to grill, so it's an indoor meal. Salmon and potato bake, and everyone's favorite veggie, nuked (lightly) brussel sprouts.
Winds are kicking up here (30 mph), and hard to grill, so it's an indoor meal. Salmon and potato bake, and everyone's favorite veggie, nuked (lightly) brussel sprouts.
Rocklobster
Master Chef
Occasionally, I'll bring the ends from beef rib eyes and strip loins home. We wrap and freeze them at the deli. Most of the time, I clean and slice them for a lunch special in different types of wraps. Anyhoo, I got the urge to grind some up and make hamburger steaks..had a couple of pounds left so I googled "all beef sausage" and found this Texas Hot Beef Sausage recipe. I didn't follow it to a T, and I only had small collagen casings, so I made 6 inch links. It will be fun trying different ways to use them..
https://www.thespruceeats.com/texas-red-hot-beef-sausages-2313404
https://www.thespruceeats.com/texas-red-hot-beef-sausages-2313404
Attachments
Kayelle
Chef Extraordinaire
TS, I'm doing one of your favorites and mine..Chef John's "Rusty Chicken Thighs" in a super hot convection oven tonight. I hear you laffin at me when I say it's too dang cold out (57degrees) to grill the lil darlings.
We'll have rice pilaf and loaded green salads.
Andy M.
Certified Pretend Chef
I cooked a couple of pounds of bacon tonight for BLTs. Also made a quick egg and lemon soup and christened the new toaster oven with a couple of orders of Tater Tots. The oven performed well. Toasting bread will take some experimentation.
buckytom
Chef Extraordinaire
The road to hell is paved with good intentions.
I had great plans of finishing my Sunday gravy started yesterday, all the while utilizing a leftover ham bone to make crock pot split pea soup.
Work ran late (damn closed captioning), then here was traffic on the way home. Finally, my son wanted to show me his new Muay Thai combination: left jab, left jab, right jab, uppercut left, right hook, left hook, left jab, right jab, head kick, front chin kick.
After a few demonstrations, I took an aspirin and laid down, no cooking.
I had great plans of finishing my Sunday gravy started yesterday, all the while utilizing a leftover ham bone to make crock pot split pea soup.
Work ran late (damn closed captioning), then here was traffic on the way home. Finally, my son wanted to show me his new Muay Thai combination: left jab, left jab, right jab, uppercut left, right hook, left hook, left jab, right jab, head kick, front chin kick.
After a few demonstrations, I took an aspirin and laid down, no cooking.
Last edited:
Kayelle
Chef Extraordinaire
TS, I'm doing one of your favorites and mine..Chef John's "Rusty Chicken Thighs" in a super hot convection oven tonight. I hear you laffin at me when I say it's too dang cold out (57degrees) to grill the lil darlings.
We'll have rice pilaf and loaded green salads.
Update: Sorry no pictures, but after I marinated the boneless/skinless thighs in his special sauce, I rolled them up and fastened with a pick. Set the convection roast temp to 425 degrees and roasted them for 20 minutes.
They were spectacular.
My nephew was in town, and I took him and his GF out for some TexMex at LaHacienda Ranch, inventors of the frozen margarita (sort of -- look it up).
I had my usual Cheese Enchiladas, and he did too -- not planned. I guess I just raised him well.
Not a big fan of his GF, and his parents don't like her at all. She's a nice girl, but not good wife material, at least not yet (very immature).
But, the food was great, and we spent two hours talking over lunch. Funny thing... our waiter heard us talking about Port Arthur, and it turns out he grew up about a half-mile from where I lived down there.
Life really is like a box of chocolates.
CD
I had my usual Cheese Enchiladas, and he did too -- not planned. I guess I just raised him well.
Not a big fan of his GF, and his parents don't like her at all. She's a nice girl, but not good wife material, at least not yet (very immature).
But, the food was great, and we spent two hours talking over lunch. Funny thing... our waiter heard us talking about Port Arthur, and it turns out he grew up about a half-mile from where I lived down there.
Life really is like a box of chocolates.
CD
buckytom
Chef Extraordinaire
Some are sweet, some are not? How would you describe your nephew's GF, Case?
buckytom
Chef Extraordinaire
AHHHHghlghl;glllghlghllll, drooling.
I thought I already did...
18, going on 12 is how I would describe her -- again. My nephew is 20, in college, and has a 2018 Ford F150 Crew Cab FX4 Platinum, that he is making the payments on. He's a catch, ladies. He can do better than his current GF.
CD
tenspeed
Executive Chef
Things must be very different in the Republic of Texas. Around here that's an old man's vehicle.
buckytom
Chef Extraordinaire
I must be old, because if I had my way, I'd be driving a Shelby F-150 Raptor.
Andy M.
Certified Pretend Chef
Not as old as I. Id be driving a Jaguar XK-SS. In British Racing Green.
GotGarlic
Chef Extraordinaire
DH wanted meatloaf last night, so that's what I made. Also made mashed potatoes and gravy and simmered Italian green beans. Add I made a couple loaves of no-knead bread, so we had some of that, too.
Just Cooking
Master Chef
I've driven one... actually two of them, a red one and a blue one. They are not as much fun to drive as you would think. Lots of power, but also lots of weight. I'll take a 289 Cobra, thank you very much.
CD
Similar threads
