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Post by gatr55555 on Feb 8, 2013 19:12:39 GMT -5
Not alot of fotos 2 share here....Just good ol fashioned stuffed pork chops  .....Will add smashed tators and salad later  Tequila in background just kauz itz Friday I see the salt. Where are the limes? Oh and BTW those look fukin good, and smashed taters YUMMMMMM!!!!! My wife makes the best smahed taters. Do you use small reds or creamers? |
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Post by Deleted on Feb 8, 2013 19:40:48 GMT -5
I see the salt. Where are the limes? Oh and BTW those look fukin good, and smashed taters YUMMMMMM!!!!! My wife makes the best smahed taters. Do you use small reds or creamers? I know its cheesey but there is lemon juice in the little white cup.....As far as the tators go, there's just somethin about them small reds that keeps kallin me back for happy joy-joy |
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Post by Deleted on Feb 9, 2013 11:18:10 GMT -5
I like the Yukon Gold taters.
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Gator Nation
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Post by gatr55555 on Feb 9, 2013 16:43:35 GMT -5
I see the salt. Where are the limes? Oh and BTW those look fukin good, and smashed taters YUMMMMMM!!!!! My wife makes the best smahed taters. Do you use small reds or creamers? I know its cheesey but there is lemon juice in the little white cup.....As far as the tators go, there's just somethin about them small reds that keeps kallin me back for happy joy-joy My wife likes the creamers, but the Yukon Golds are scrumptous too.Cook em in a little chicken stock till they get a little soft . Smash sligtly to break the skin and make slightly flat on both sides . Then fry em till they get crispy on both sides. Sometimes as an extra treat she'll bake em with a little parmasen sprinkled on em . MMMMMMMMMMM!!!!! |
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Post by cyberobb99 on Feb 9, 2013 17:52:15 GMT -5
I know its cheesey but there is lemon juice in the little white cup.....As far as the tators go, there's just somethin about them small reds that keeps kallin me back for happy joy-joy My wife likes the creamers, but the Yukon Golds are scrumptous too.Cook em in a little chicken stock till they get a little soft . Smash sligtly to break the skin and make slightly flat on both sides . Then fry em till they get crispy on both sides. Sometimes as an extra treat she'll bake em with a little parmasen sprinkled on em . MMMMMMMMMMM!!!!! Well now Mark, you know the rules. No such dish exists unless we have photographic proof, so get with the game plan, young man! |
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Post by gif on Feb 9, 2013 18:03:08 GMT -5
My wife likes the creamers, but the Yukon Golds are scrumptous too.Cook em in a little chicken stock till they get a little soft . Smash sligtly to break the skin and make slightly flat on both sides . Then fry em till they get crispy on both sides. Sometimes as an extra treat she'll bake em with a little parmasen sprinkled on em . MMMMMMMMMMM!!!!! Well now Mark, you know the rules. No such dish exists unless we have photographic proof, so get with the game plan, young man!  |
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Post by cyberobb99 on Feb 9, 2013 18:27:12 GMT -5
Well now Mark, you know the rules. No such dish exists unless we have photographic proof, so get with the game plan, young man! Thou are exalted! |
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Post by Deleted on Feb 9, 2013 18:46:04 GMT -5
Who is this GIF and why are they exalted.
P.S. My cooking thread RULZ!!!
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Gator Nation
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Post by gatr55555 on Feb 9, 2013 21:18:20 GMT -5
My wife likes the creamers, but the Yukon Golds are scrumptous too.Cook em in a little chicken stock till they get a little soft . Smash sligtly to break the skin and make slightly flat on both sides . Then fry em till they get crispy on both sides. Sometimes as an extra treat she'll bake em with a little parmasen sprinkled on em . MMMMMMMMMMM!!!!! Well now Mark, you know the rules. No such dish exists unless we have photographic proof, so get with the game plan, young man! LOL Well since she has been in MinneSNOWta for awhile now, I will have to make em on my own. I dont get along with ovens to good sometimes , so if you see a lot of smoke coming from the south. Its just me ;D |
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Post by Deleted on Feb 9, 2013 21:49:33 GMT -5
...so if you see a lot of smoke coming from the south. Its just me ;D LOL....Ut oooohhhhhhhhh ....lol |
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Post by Deleted on Feb 15, 2013 23:10:13 GMT -5
I've got Three racks of baby-backs dry rubbed (Jack Daniels rub)fer the night and temari they go on the schmoker  |
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Post by Deleted on Mar 24, 2013 14:14:31 GMT -5
Well, this may (or may not) be something to look at ..... It's Chili time again I took the casing off of hot Italian sausage and then put in hamburg, onions, beans, lots of different peppers, cumin, chili powder and other stuff toooooooooo  I'm letting it cook down for a few hours and should be good to go I've definatly got the heat balanced pretty good and not chili powder overload like last time SOOOOOO I think I've got a winner  |
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Post by Coaltrain on Mar 25, 2013 6:48:32 GMT -5
Well, this may (or may not) be something to look at ..... It's Chili time again I took the casing off of hot Italian sausage and then put in hamburg, onions, beans, lots of different peppers, cumin, chili powder and other stuff toooooooooo I'm letting it cook down for a few hours and should be good to go I've definatly got the heat balanced pretty good and not chili powder overload like last time SOOOOOO I think I've got a winner Nice! U do such a great job at keeping that stove clean, I've decided that I will be in the back yard working on my tan when I get there!  ;D Looking forward to having my own personal chef and housekeeper ;D |
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Post by Deleted on Mar 25, 2013 7:21:25 GMT -5
I've definatly got the heat balanced pretty good and not chili powder overload like last time SOOOOOO I think I've got a winner Nice! U do such a great job at keeping that stove clean, .....[/quote] This may have been my best pot of chili yet .....You could taste a bunch of the flavors and nothing over-powered anything....VERY kool to get the balance just right like that (including the heat from the peppers).....Can't wait to try it again today after its set up up in the fridge overnight |
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Post by Deleted on Mar 25, 2013 10:56:37 GMT -5
That's not chili. There are no beans in chili.
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Jan 13, 2020 17:38:49 GMT -5
May 1, 2022 14:04:40 GMT -5
;D