Recent content by 61Grampyjoe

Wife and I watched Christopher Robin yesterday. You owe it to yourself to see it. Tastefully done and a fantastic “warm fuzzy”. We WILL own it!

Plural for GOOK (lots of nasty stuff)

No one mentioned the old backyard fish fry with black bass, croakers, and sheepshead of shellcrackers. The key is to salt the raw fish before the cornmeal dip...like eating popcorn!

Pampered Chef stones are fantastic! My wife was a rep about 9 years ago and we own about everything they have....reheat fries, fish, chicken wings, and they will re-crisp. It's really hard to burn anything on the bottom and you may have to adjust the time a little longer(just watch it). Oh...

My wife's cousin picks em boils em skins em puts em in a blender and bags em up in quart? bags in the freezer. 4 strips of bacon, one bag of 'maters and a pound of speckled butter beans simmered for an hour with a lid on it.......nummy

My wife wants a 2 Quart maker and I'm trying to decide if 2 is better than 1 1/2 just cause? Or you can make two quarts and "freeze the left-overs". Honey, do you know what a container of "bear tracks" cost? Any input for the cause either way will be greatly appreciated. You know, "man, I...

Your temp is too high, I think. On my stove, anything above a 4 will make an egg "brown" on the bottom. Try a three...it'll take longer, but your egg will be purdy!

I love the panda thing...I won my chili contest at church against 11 others both in taste and best name...my name? BlackHat Merlot Chili

The finest calamari I've eaten came from Fulton's Crab House in downtown disney. They ship in the "bell" of the squid, soak it in milk overnight, cut it in strips about 3/8" thick(looks like fries) and serve it on a bed of spring mix salad with tomato basil sauce. Add a squeeze of lemon and it...

The only food he suggested I NOT serve with merlot was Artichokes....something about it messes with the palate...

Dude, you are gonna do fine! Stick with a name that identifies you as the maker... See ya tomorrow, gotta go...

Therein lies my name for "BlackHat". I have a black cowboy hat.(we're supposed to dress up to our chili name). Your triple "C" chili has a nice ring. even "cCc" meaning yes in spanish. Should we go on?

I'll try to unscramble my thoughts...vagriller for Virginia Griller? In a lot of recipes I've read, you have offered a reference to "out door cooking" You have a sense of humor Any insinuation to a "cooked outdoor chili" will stand out above the others("fire")

I read more than I post. With that said, please accept my references to your wonderful ability to "put it on the grill"? I feel that no-one will have the same "fire" that is yours in the name process. Am I making sense?:huh:

Ok, is this a nationwide baptist cook-off? Mine is next Wednesday here in Florida. I don't think you'd get caught using the names I came up with....BlackHat DrunkBean cause there's merlot in the beans, or Sgt Pepperless due to the mildness. Also, I think any thing you use ought to have "grill"...