Posted on 01/13/2017 9:49:12 AM PST by Yaelle
Sounds good!
Looking good! We’re in another cold spell here in SW Wisconsin. We’ve been running about 5-10 degrees BELOW average, which isn’t a lot of fun for anyone out here on the farm.
I’m about 60 miles from The Mighty Mississippi, now; good Eagle-Watching where the Wisconsin meets the Mississippi, which we will do in a few weeks.
Beau is in TX hunting wild hog. I’m home with a new puppy! 8 weeks old; Treeing Walker Coon Hound named, ‘Seneca.’ Energetic playing for 90 minutes or so, then totally zonks out. (Zonked out, now.) He’s been sleeping through the night from 10pm-6am, so I’m happy about that!
I won’t be cooking much this week - Beau’s ‘vacation’ is also MINE - a vacation from the kitchen! I am eating up leftovers in the fridge and there are lots of fine things in there:
Salad Fixin’s
Spaghetti Squash
Oven-baked Zucchini ‘fries’
Mushroom Gravy Smothered Burgers
Fixin’s for Tacos
I’m pretty sure I’ll survive the weekend. ;)
I have to agree on the Montreal Steak Seasoning if you are not afraid of addictions. Sometimes, I think of that stuff and drool.
You’ve got ears and the poochy sounds adorable!!! Is there anything cuter than an 8 week old
Puppy??
I understand there are different cuts of steaks and they can they can be cooked differently and by different methods, but I keep it as simple as possible,by just frying them.
Thanks again to everyone who responded.-Tom
That looks delicious!
Our temperatures have gone from single digits to in the 60s this week. Crazy weather! So I’m going to make some Thai chicken pasta tonight, because we had comfort food during the snowed in days. I still need to save some for the next set of snowy days. We pick this area because of the variation in weather, the cold doesn’t last too long and neither does the heat in the summer.
But speaking of crockpots - I bought one, the name brand, from Lowe’s during a Christmas sale. Or maybe it was Black Friday. Great buy at nine bucks. But when I used it, using a tried-and-true recipe, the thing was boiling away on low after just two hours. My meat never got beyond bright red/pink in my other crockpots at that point. So after doing some googling, I found out the same environmentalnazis that ruined by dishwasher drying my dishes and ruined my clothes washer actually cleaning my clothes, are now stopping slow cookers from being a low temperature. AAUURRGGHH!!
I foresee an 'instant read' thermometer in your future.
The only way to avoid boiling away on a low setting, is to add the meat after the crock starts boiling away.
The 'instant read' will allow you to cook the meat to exactly what level of doneness ( is that a word?) that you desire.
That sounds good thanks.
I use it a lot on different meats. Even my grilled marinated tofu.
Yeah, but in that case I might as well cook it on the stove. I do have thermometers. My point was more that the environmental Nazis ruined slow cookers. They are no longer “slow”. I’m going to cherish the one I bought in the 90s and use it judiciously :-)
He’s,adorable. And on a Hudson bay blanket to boot.
But, of course! His favorite place is Daddy’s Chair.
Treeing Walker Coon Hounds are NOT good house dogs - in case anyone is wondering. And they have expensive taste while they’re trashing the place!
He has a kennel for over-nights. Today I bought him a squeaky ball, so he’s in Heaven. Something that barks BACK!
Thanks for covering for JT. This thread looks great, my mouth has watered repeatedly!
Jamestown, hope all is going well on the caregiver front.
There is something so delicious about a vanilla cake w/ vanilla buttercream. Yours sounds beautiful & wonderful! Save me a piece please.........
What a beautiful baby & those paws!
I love the idea of substituting coconut cream!
Happy Birthday!
I don’t like tomato-based chili, so this sounds great
Here’s a nice easy one, Tom.
I keep this in a squeeze bottle in my frig and use it on hamburgers, steaks, anything meaty.
2 T Worcestershire sauce
1/2 cup soy sauce
3 drops liquid smoke
3-5 drops sesame oil
2 T minced garlic
1 tsp cracked black pepper
1-2 tsp yellow mustard
This is out on the internet with equal amounts Worcestershire and soy sauce, but I found the W. sauce overwhelming.
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