What's cookin' boys?

Fordtech86

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My Grandmother got me interested at 5-6.
Spent a lot of time with my grandparents too through most of my younger years. Spent lots of time in the kitchen with grandma. That reminds me I need call dibs on that pasta roller 😂.

Both my kids love to be in the kitchen as well. Making homemade pizza is their favorite 🤣.

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(I know thats not pizza 😂)
Son wants to cook every meal lol, I try to let them do as much as they can.
 
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Magicman

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Got home tonight from sawmilling and my bride had me a thick Filet', peas, potato casserole with s biscuit. Dat woman must love her man. ;)
 
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RCW

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Paprikash chicken over egg noodles.

Also trying some boneless chicken "wings" from de-boned thighs with my homemade wing sauce I might try marketing someday.

I used to boil wings for stock, then throw them away. That was before the Buffalo Wing thing happened.

I really love wings, but I refuse to pay $4 a pound for raw wings.

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RCW

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Sheepfarmer - - -

We were talking cutting boards and raw chicken a few days ago.

The 15x20 boards I bought don't fit in our dishwasher.

I keep a small board with grooves in it just for raw stuff, especially chicken.

I don't care for the larger boards for that stuff without the outer groove, and don't fit in the dishwasher.

Sometimes it's a little too small, but I always make it work. Probably had it almost 20 years.

It's still a commercial 1/2" thick HDPE board.

Should be available same places the others are.

It fits in the dishwasher, and is sanitized in the 2-hour wash cycle.

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sheepfarmer

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Sheepfarmer - - -

We were talking cutting boards and raw chicken a few days ago.

The 15x20 boards I bought don't fit in our dishwasher.

I keep a small board with grooves in it just for raw stuff, especially chicken.

I don't care for the larger boards for that stuff without the outer groove, and don't fit in the dishwasher.

Sometimes it's a little too small, but I always make it work. Probably had it almost 20 years.

It's still a commercial 1/2" thick HDPE board.

Should be available same places the others are.

It fits in the dishwasher, and is sanitized in the 2-hour wash cycle.

View attachment 69214
Good point. I was wondering about the weight too.
 

SAR Tracker

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Wife is out of town, so it was real simple chili tonight. Good stuff, since it's already in the low 30's. I swear one of the dogs looked at the other, and said "the human did it!"
 
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Daren Todd

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Just threw a 7lb chuck roast in the crock pot with 1/4 cup soy sauce, 1/4 cup worchestershire sauce, and a packet of brown gravy. Topped the roast with some onion and crushed garlic 🤓🤓🤓

Will add the veggies and taters to it around 2pm and dinner will be ready at 6:00 😎😎😎😎

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RCW

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Daren -- - must be the season....I'm making salisbury steaks with gravy.

Trying to decide between egg noodles or boiled taters....
 
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SAR Tracker

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Seared Tri-tip in crockpot with "washyousisterhere" sauce, beef bouillon, onions, dry Ranch Seasoning, and a few dashes of hot sauce. Should be ready about 6pm. Or is that 5???? 7????
 
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Daren Todd

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Daren -- - must be the season....I'm making salisbury steaks with gravy.

Trying to decide between egg noodles or boiled taters....
Thats a tough one. I use the recipe above for pot roast, beef stew, and beef tips and gravy. The only thing that changes in the recipe is the amount of water and corn starch. Of course the sides change as well.

Gravy goes great with taters and veggies or egg noodles. So I would say, either way you will have a great dinner 👍👍👍👍👍👍👍
 
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RCW

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Thats a tough one. I use the recipe above for pot roast, beef stew, and beef tips and gravy. The only thing that changes in the recipe is the amount of water and corn starch. Of course the sides change as well.

Gravy goes great with taters and veggies or egg noodles. So I would say, either way you will have a great dinner 👍👍👍👍👍👍👍
Taters won. We had some to use. Had egg noodles with the chicken yesterday.


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RCW

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Mary - here’s a recipe you might like. Chicken Tortellini Soup.

Been a long time favorite here.

I’ve modified how it’s done, but stick to the ingredients more or less. Good stuff.

My first modification is season, brown, then simmer the chicken. The simmering liquid takes up all the “6 cups water” part. Not a good way to start a soup.

As far as vermouth, I use whatever white wine we have. As recipe says, Okay to skip it if you choose. Wine does add a some flavor to the soup.

Prefer something that isn't real sweet. Using a pinot grigio today. It all comes from a big box....we don't use good stuff for cooking.....


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Fini…..

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Magicman

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Dang, don’t know much about the southern foods, but that looks awesome!
I would classify Jambalaya as "Coonass" food rather than "Southern". ;) :ROFLMAO: Now don't take this the wrong way. I am 100% Southern, but I loves me some Coonass cooking yeah.
Coonass cooking is kinda like Coonass Zydeco music and is found nowhere else except in Coonass country.
 
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Fordtech86

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I would classify Jambalaya as "Coonass" food rather than "Southern". ;) :ROFLMAO: Now don't take this the wrong way. I am 100% Southern, but I loves me some Coonass cooking yeah.
Coonass cooking is kinda like Coonass Zydeco music and is found nowhere else except in Coonass country.
🤣🤣🤣 Im not coonass or southern (🤔🤔🤔 can be debated 🤣). Transplanted here by choice 👍. Can say Ive adapted and have put on a few pounds living down here 🤣
 

sheepfarmer

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Mary - here’s a recipe you might like. Chicken Tortellini Soup.

Been a long time favorite here.

I’ve modified how it’s done, but stick to the ingredients more or less. Good stuff.

My first modification is season, brown, then simmer the chicken. The simmering liquid takes up all the “6 cups water” part. Not a good way to start a soup.

As far as vermouth, I use whatever white wine we have. As recipe says, Okay to skip it if you choose. Wine does add a some flavor to the soup.

Prefer something that isn't real sweet. Using a pinot grigio today. It all comes from a big box....we don't use good stuff for cooking.....


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Fini…..

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Boy that looks good!
 
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RCW

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Magic, appreciate the lesson.

I’m really not well-versed with much outside my my little central New York area.

With my folks, I traveled to Georgia as a 13 year old for a long weekend.

Had grits for the first time. Liked them alot.

Restaurant didn’t have maple syrup for pancakes or French toast?!?!?

All I could think was how could that be?!?!:oops:

Maybe that’s how I tried the grits…