November 23, 20241 yr I flew to New England because I got a little scotch drunk and wanted clam chowder and then I discovered clear clam chowder
November 23, 20241 yr 2 hours ago, FartingMonk said: I flew to New England because I got a little scotch drunk and wanted clam chowder and then I discovered clear clam chowder Not even a humbrag, just a brag.
November 23, 20241 yr 15 minutes ago, workswithseed said: Not even a humbrag, just a brag. At least it was until he got to the clear chowder.
November 23, 20241 yr 20 minutes ago, Braff Zacklin said: At least it was until he got to the clear chowder. Is it bad? Never even heard of it.
December 3, 20241 yr Turkey Avgolemono. This is where we traditionally use our post-Thanksgiving stock and the turkey we cleaned off of the bones.
December 3, 20241 yr Made a curried lentil stew with kale, yellow potatoes, chickpeas, and carrots last night. Was pretty damn good with a side of garlic naan.
December 3, 20241 yr 54 minutes ago, irishtexan said: ___________________ with a side of garlic naan. You can fill in the blank however you want and I'm interested
December 3, 20241 yr Annual reminder to try this recipe if you haven’t already. You won’t regret it. https://themodernproper.com/hungarian-mushroom-soup
December 4, 20241 yr 1 hour ago, Hank_Hill said: Annual reminder to try this recipe if you haven’t already. You won’t regret it. https://themodernproper.com/hungarian-mushroom-soup The recipe says vegetable or chicken broth. Any preference?
December 4, 20241 yr 11 minutes ago, Mo Horn said: The recipe says vegetable or chicken broth. Any preference? Honestly not sure have just used whatever I had and not paid attention
December 5, 20241 yr Cold, rainy weekend ahead. Time for this thread to shine. Think I'm gonna make a batch of SF-style Clam Chowder for Sunday dinner. Maybe French Onion soup for lunch Saturday.
December 5, 20241 yr 1 hour ago, Storm the Field said: Cold, rainy weekend ahead. Time for this thread to shine. Think I'm gonna make a batch of SF-style Clam Chowder for Sunday dinner. Maybe French Onion soup for lunch Saturday. Already purchased my chili meat. Gonna eat well for several days.
December 6, 20241 yr 8 hours ago, stc said: sweet cornbread is an abomination Your life is two kids, a minivan, and a 2 minute dry bj.
December 6, 20241 yr 1 minute ago, tx 3 putt said: needs fritos I had the Fritos pulled out and next to the shredded cheese and cornbread, then the smell of the cornbread made me forget. Made the bottom layer cornbread, sprinkled the cheese over the hot cornbread, then dumped the chili. Perfection. Fuck it, I’m gonna annihilate the leftovers early.
December 6, 20241 yr On 11/23/2024 at 11:59 AM, FartingMonk said: I flew to New England because I got a little scotch drunk and wanted clam chowder and then I discovered clear clam chowder
December 8, 20241 yr On 12/3/2024 at 5:25 PM, Hank_Hill said: Annual reminder to try this recipe if you haven’t already. You won’t regret it. https://themodernproper.com/hungarian-mushroom-soup Made it tonight. So good. After watching the Horns it was the only thing that wasn't pure shit.
December 8, 20241 yr On 12/5/2024 at 2:13 PM, stc said: sweet cornbread is an abomination I like cornbread in many forms from fried mush to sweet versions that are like cake and all in between. Your hard line on the matter is ridiculous. WTF should you care what folks eat?
December 8, 20241 yr Stumbled across an older chili recipe I had cobbled together from a few others (yes, I know chili ain't rocket science). This one had ground beef, ground turkey, venison, venison pan sausage, some bacon, and leftover pulled pork. Also modified a gluten free cornbread recipe, and went more butter than oil, and more yogurt than milk. It was still dryer than I had wished, but surprisingly didn't fall apart when I dumped the chili all over it.
December 9, 20241 yr On 12/6/2024 at 12:58 PM, jimmyjazz said: WTF is wrong with honey cornbread? Assuming jalapenos, of course. Absolutely nothing. Check this out:
December 10, 20241 yr On 12/6/2024 at 12:58 PM, jimmyjazz said: WTF is wrong with honey cornbread? Assuming jalapenos, of course. My grandmother's/mother's recipe is a sweet, buttery, honey-cornbread, and it slaps.
December 11, 20241 yr Not a “sweet” cornbread fan. I can see the argument for it. Best is cornbread cakes. Real name is “Johnny cakes”. Make batter a little more runny, and pour into 2~3” rounds and fry in bacon fat. Much more “crispy” exterior.
December 11, 20241 yr 48 minutes ago, Shaddie said: Not a “sweet” cornbread fan. I can see the argument for it. Best is cornbread cakes. Real name is “Johnny cakes”. Make batter a little more runny, and pour into 2~3” rounds and fry in bacon fat. Much more “crispy” exterior. You now who else loved Johnny cakes?
December 14, 20241 yr Popular Post On 12/7/2024 at 7:07 PM, Texzilla58 said: I like cornbread in many forms from fried mush to sweet versions that are like cake and all in between. Your hard line on the matter is ridiculous. WTF should you care what folks eat? Lol this from you is WILD
December 15, 20241 yr 21 hours ago, UTCzech III said: Nasty-ass weather, time to drag out the crockpot And recipe
December 15, 20241 yr 14 hours ago, Jameslaw121 said: And recipe This is just your standard beef stew (or just "stew" as we call it), nothing fancy at all about it, just good hearty eatin'... Mandatory (for me, explanation to follow): couple pounds stew meat or cubed chuck steak (ETA: any cheap beef, that's the point, keep it cheap, like brisket, you're gonna cook it low and slow, it will tenderize itself, but you can go fancy if you want) , throw it all in a gallon baggie with some flour, enough to coat it all throw flour-coated meat into skillet with some vegetable oil until browned on all sides, may need to do in batches, when done dump into crock pot/dutch oven/soup pot, what have you (ETA: drain any oil from the skillet, but definitely take all that browned flour, bits of meat left and either scrape right into the crock pot or deglaze it with some of the beef stock below, pour all that goodness into the pot as well) add a can of stewed tomatoes, chopped up throw in a few cut up carrots, as much as you like, I used about a 1/2 pound in this batch, three large carrots throw in about 1/2 large onion, cut up in decent chunks, no need to get fancy with dicing or anything like that throw in a pound or so of cut up russet potatoes (I love potatoes so used 3 decent sized russets, probably 1 1/2 pounds...) pour in enough beef broth to cover everything ( I use a couple packages of cheap, 75 cent stew/au jus mix and a few cubes of beef bullion in about 4 cups of water, I also add liberal amounts of salt, pepper, onion powder and garlic powder, however much you think is enough, add 10% more, the veggies will soak it up) cook all day long (I go from about 10 in the morning til 7 at night, turning up the heat the last our or so to boil) if using a crock pot, otherwise you can make this in a couple of hours, on constant boil, I personally like the slow cook, seems to tenderize the meet better (ala a brisket) Optional (which is what I made): a can or two of sliced mushrooms a can of corn ( I personally like the "mandatory" recipe above, basically meat, potatoes and carrots, that's what I grew up with, but my wife loves corn so I threw it in to satisfy her, to me it takes it from savory into a little more of the sweet area and also veering more toward vegetable soup than stew..., but I just compensate by adding more salt and pepper to my serving...) Cornbread is just your standard jalapeno cornbread recipe (although my mom always called it indian cornbread, or squaw bread), corn meal, cream corn, jalapenos, grated cheese (another weird one, we use longhorn cheddar, but my family grew up calling it rat cheese, my wife still asks me about that one...), etc.... Edited December 15, 20241 yr by UTCzech III important shit has come to light
December 15, 20241 yr On 12/3/2024 at 3:25 PM, Hank_Hill said: Annual reminder to try this recipe if you haven’t already. You won’t regret it. https://themodernproper.com/hungarian-mushroom-soup Just made it tonight. One of my favorites
December 15, 20241 yr On 12/10/2024 at 7:12 PM, Shaddie said: Not a “sweet” cornbread fan. I can see the argument for it. Best is cornbread cakes. Real name is “Johnny cakes”. Make batter a little more runny, and pour into 2~3” rounds and fry in bacon fat. Much more “crispy” exterior. I make these as pancakes. I add jalapeños, corn, and green opinions then use as a base for pulled pork or brisket or leftover fried chicken.
December 15, 20241 yr 8 hours ago, UTCzech III said: This is just your standard beef stew (or just "stew" as we call it), nothing fancy at all about it, just good hearty eatin'... Mandatory (for me, explanation to follow): couple pounds stew meat or cubed chuck steak, throw it all in a gallon baggie with some flour, enough to coat it all throw flour-coated meat into skillet with some vegetable oil until browned on all sides, may need to do in batches, when done dump into crock pot/dutch oven/soup pot, what have you add a can of stewed tomatoes, chopped up throw in a few cut up carrots, as much as you like, I used about a 1/2 pound in this batch, three large carrots throw in about 1/2 large onion, cut up in decent chunks, no need to get fancy with dicing or anything like that throw in a pound or so of cut up russet potatoes (I love potatoes so used 3 decent sized russets, probably 1 1/2 pounds...) pour in enough beef broth to cover everything ( I use a couple packages of cheap, 75 cent stew/au jus mix and a few cubes of beef bullion in about 4 cups of water, I also add liberal amounts of salt, pepper, onion powder and garlic powder, however much you think is enough, add 10% more, the veggies will soak it up) cook all day long (I go from about 10 in the morning til 7 at night, turning up the heat the last our or so to boil) if using a crock pot, otherwise you can make this in a couple of hours, on constant boil, I personally like the slow cook, seems to tenderize the meet better (ala a brisket) Optional (which is what I made): a can or two of sliced mushrooms a can of corn ( I personally like the "mandatory" recipe above, basically meat, potatoes and carrots, that's what I grew up with, but my wife loves corn so I threw it in to satisfy her, to me it takes it from savory into a little more of the sweet area and also veering more toward vegetable soup than stew..., but I just compensate by adding more salt and pepper to my serving...) Cornbread is just your standard jalapeno cornbread recipe (although my mom always called it indian cornbread, or squaw bread), corn meal, cream corn, jalapenos, grated cheese (another weird one, we use longhorn cheddar, but my family grew up calling it rat cheese, my wife still asks me about that one...), etc.... I will smash sometime this weekend. Thank you!
December 15, 20241 yr 1 hour ago, Jameslaw121 said: I will smash sometime this weekend. Thank you! Enjoy! Should have added - the order above is how I dump everything in the pot, so the potatoes are on top. I don't touch a thing for about 5 hours, and then after that give everything a good stir so it gets good and mixed (pull some of the meat up from the bottom, get those potatoes all mixed in good). And I have no idea what temp I cook at, this is an old Rival crock pot/fry daddy we got on our wedding day, the numbers have completely worn off the dial after 35 years. I'd say I probably keep it around 275 or so for a few hours, then slowly increase every hour or so, until a slow boil the last hour. You might want to stir more frequently then as it will thicken up and it might stick a little if you don't have a good ceramic pot. Also, as I mentioned, if you want to go more the vegetable soup route, you can get a bag of frozen soup veggies (peas, carrots, green beans, whatever you like), I just like to keep mine the simpler the better. And i only made cornbread because I wanted some, but usually I eat this with a big ol' sleeve of saltine crackers. Still eat it like a kid where I'll scoop out some meat and veggies, place it on a cracker and shove the whole thing into my mouth. Some things I'll never outgrow.
December 15, 20241 yr Enjoy! Should have added - the order above is how I dump everything in the pot, so the potatoes are on top. I don't touch a thing for about 5 hours, and then after that give everything a good stir so it gets good and mixed (pull some of the meat up from the bottom, get those potatoes all mixed in good). And I have no idea what temp I cook at, this is an old Rival crock pot/fry daddy we got on our wedding day, the numbers have completely worn off the dial after 35 years. I'd say I probably keep it around 275 or so for a few hours, then slowly increase every hour or so, until a slow boil the last hour. You might want to stir more frequently then as it will thicken up and it might stick a little if you don't have a good ceramic pot. Also, as I mentioned, if you want to go more the vegetable soup route, you can get a bag of frozen soup veggies (peas, carrots, green beans, whatever you like), I just like to keep mine the simpler the better. And i only made cornbread because I wanted some, but usually I eat this with a big ol' sleeve of saltine crackers. Still eat it like a kid where I'll scoop out some meat and veggies, place it on a cracker and shove the whole thing into my mouth. Some things I'll never outgrow.Pro tip: if you’re making beef stew and adding veggies like peas, add them at the very end.Also, if you’re adding onions and garlic, brown those as well first (onion for a while, garlic for a minute or so only). And if you have any fresh herbs…a sprig or two of fresh thyme is next-level.
December 15, 20241 yr 1 hour ago, Brisketexan said: And if you have any fresh herbs…a sprig or two of fresh thyme is next-level. HEB has a fresh "poultry herb" package that is next level. It's enough for one family-sized entree, and eliminates the need to by multiple individual packages of herbs. It is in no way poultry-only, I've put it in beef bourguignon with great success. Heartily recommended.
December 15, 20241 yr 1 hour ago, Brisketexan said: Pro tip: if you’re making beef stew and adding veggies like peas, add them at the very end. Also, if you’re adding onions and garlic, brown those as well first (onion for a while, garlic for a minute or so only). And if you have any fresh herbs…a sprig or two of fresh thyme is next-level. Yes, what Mr. Hoitie-Toitie said… although I was in a hurry the other day and forgot to add a bay leaf, one that came out of a jar and looked like it came off my front yard about 1987, fresh herbs, ok Julia Child… j/k flavor it up as much as you want, a splash of worchestershire sauce or red wine is acceptable, I’m still getting used to the fact you can actually get fresh herbs from HEB, mine have always come from McCormick and have an average shelf life of 10 years
December 15, 20241 yr On 12/14/2024 at 3:51 AM, Hank_Hill said: Lol this from you is WILD Huh? Call me Mr Milquetoast. I have few opinions about anything. when it comes to food my opinions are only regarding what I eat. Or the compromises one accepts thru 42 years on marriage. You like it then be you and eat it. Ketchup on your well done A5 wagyu at Nick and Sam’s? Grape jelly in your migas? Go for it. I’m a foodways libertarian except for a few specific issues. Like the evilness of kidney beans. Mushrooms suck. A few others.
December 15, 20241 yr 2 hours ago, Texzilla58 said: Huh? Call me Mr Milquetoast. I have few opinions about anything. when it comes to food my opinions are only regarding what I eat. 2 hours ago, Texzilla58 said: That’s a lot of wasabi 2 hours ago, Texzilla58 said: If the guisada was leftovers and not purposely made fit that dish I think it’s a more reasonable use of available dish elements. But i don’t make the rules.
December 16, 20241 yr Author 2 hours ago, Masshole Horn said: Made the Hungarian Mushroom soup. Thank you Surly. My hot take - neither my wife nor I were fans. We like mushrooms but it just didn’t do anything for either of us.
December 16, 20241 yr The HEB Chicken Tortilla soup kit is surprisingly good. Takes less than an hour to make. Pro tip: I grill an extra chicken breast to add, since the amount provided in the kit isn't very much. Also I use two quarts of bone broth instead of the water that it calls for.
December 16, 20241 yr On 12/15/2024 at 7:42 AM, Texzilla58 said: I make these as pancakes. I add jalapeños, corn, and green opinions then use as a base for pulled pork or brisket or leftover fried chicken. Have you tried a waffle iron? I make waffles instead of pancakes. I leave out the green opinions, my opinions are much older and seasoned.
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