What’s on the menu!
 

We all like the Saints. We all like food. Anytime you’ve got a good meal let’s hear about it! I just made a great patty melt !

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I am on a diet so tonight it's a Kodiak Cakes waffle and a slice of ham. The Kodiak stuff is pretty good if you are looking to eat healthly.

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I made a brisket burnt end hash. Take your burnt ends (or chopped brisket), roasted potatoes, crumbled bacon, roasted garlic, collard greens, and basically anything else you want and toss it together. Put it all in a hot cast iron skillet and throw it in the oven until the top gets crispy. Pull it out, put your favorite sauce on top and dig in.
I like to crack a few eggs on top at the last minute and put it under the broiler. I like the yolks runny but you can cook it hard if you want.

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Roasted barbeque pork loin, roasted potatoes, along with broccoli and cheese. Pork. It's what's for dinner! :p

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Its Sunday. Turn the AC down an its Chicken and Sausage gumbo

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I’m going with a 1/2 rack of ribs on the BBQ.

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Just got home a couple of hours ago from pickin' for two days in and around Round Top, Texas area. Got some sour cream chicken enchiladas, black bean soup, and my famous Mexican rice going in various stages.

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Doing homemade egg rolls tonight !

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https://uploads.tapatalk-cdn.com/202...1edaa150df.jpg
It was last nite, and bake sweet potato, green salad and blue bell over cup cakes for desert . Corn flakes tonite. Serious


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Holy cow, that sounds utterly devine!!! Sounds real good....

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Finished product !

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Yum yum freakin yummm


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Nice chef de jour Boston I have never made egg rolls ,


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What u were picken antiques AG


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We usually go for vintage Americana and various imported items. Pretty much anything we can resell for a large profit and is easy to ship. Everything from dolls and doll clothes or furniture, to cologne, games or toys; shaving gear; sewing related items; gas, oil, or tobacco ephemera. Vintage Christmas. Vintage cookbooks and recipe cards. Wartime correspondence. Vintage sports memorabilia. Any vintage advertising with good graphics.

The stock in our store is getting a bit low. We usually have 400-500 items up for sale. We're down under 150. 2020 was our best year ever. Everybody was stuck at home shopping online. Here's our store:

Memories Found

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Not sure yet

But i know well some bourbon is high on the list for friday when i
start my long weekend off.

Brough some cooking books with me to read on shift tonight so we will see. Whittled it down to either something North African/Middle Eastern or something from Edward Lee's Smoke and Pickles

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Today making some smoked pork taquitos with leftover smoked pork butt to go with leftover black bean soup and Mexican rice. Will also be making fresh guacamole for dipping.

Gotta love leftovers. :D

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That’s kool stuff, I were going thru my old hot wheels stuff the other day got a shiiit load of 70’s cars , vans rocket car Ford trucks, nothing in the box worth anything much


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Got a couple Hanger Steaks a couple days ago and processed them last night. Gonna put them on the Green Egg and make a side of chimichurri. If you aren’t familiar with hanger I suggest you try it. It’s absolutely the best cut of steak you can put in your mouth. It tastes like an aged steak and is great grilled or seared. Very very flavorful. The only downside is that it’s a little tricky to cook and cut but when you do it right nothing comes close. You have to slice it fairly thin (1/2 inch or so) against the grain when it comes off the grill and rests, otherwise it can be tough. It’s also tough to find but if you have a local butcher in town they will have it.

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I don’t think I ever heard of it , I’ll ask the butcher at rouses. We usually buy a rack of ribeyes and have them cut in 1.5 inch I always found u can que them to anyone’s liking , hanger steaks next!


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Oh and the tomahawk steak was my son n law idea he ate last


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I don’t think Rouses would have it. Unfortunately most grocery stores get their meat already broken down into subprimal cuts. They will get In packers, like whole brisket, whole tenderloin, ribeye, etc and most of the work is just cutting steaks and trimming. You will likely have to go to a small butcher who buys bigger cuts and breaks them down from there. Sadly these guys are a dying breed. If you can’t find a local butcher that has them he could definitely order them for you. There’s only one steak per cow so unless he’s processing a lot of meat he may not have many of them. Have him do the trimming for you and make sure you sear it in a blazing hot pan or really close to the heat source on your grill. Cook it to almost medium as it will be kind of tough rare or mid rare. So worth it though.

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Back in the day hanger steak was called the “Butchers Cut” because its a cut that the butcher would take home to feed their family as they were usually very poor and they needed to sell as many prime cuts as they could. There is only one per cow so there wasn’t a whole lot of inventory/demand for them. Butchers figured out if you cut them right after cooking they were wonderful. They eventually caught on in France and they were a hit. French chefs typically serve them with fries and a brandy peppercorn sauce, Steak Au Poivre. They didn’t catch on here until the early 2000’s when they went mainstream. Before then I could get them for around $2 bucks a lb but because of their popularity they’re now around $12-25 depending on the grade. For comparison I’m getting filet mignon for around $9 for Choice.

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I'll have to find that steak and give it a go
I do like Flat Iron(that's we call it in the UK apparently also known as Flat iron steak, butlers' steak, feather blade steak or oyster blade steak) sounds a bit similar.

Mind you I'll take venison before steak, and I also do like horse.

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Baked breadcrumb coated Cod with broccoli.

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I would love to give horse meat a try. In Belgium where French Fries were invented (yes Belgium of all places) they were originally fried in horse fat. I heard it’s wonderful.

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Yep big stores killing the lil guy


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I’d like to eat the ones that left me broke at the track!


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In Britain I think they do call it skirt steak. Skirt steak is something entirely different here.

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Fajita Friday!

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Don't forget the Trillium Boston guy

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New Orleans style roast beef po-boy cooked at home. It's not as good as the original real NO slow cooked roast beef in gravy but it's still good.

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Well last weeks menu ended up a casserole and a bubble and squeek mash(not sure if you do that over there. It's just cabbage mixed in with the potato and butter/pepper). Anyway Beef and Guinness casserole

Char Siu pork on Tuesday when I'm off again.

Oh and I may pop open a bottle

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My wife got me this subscription to Beespoke Post. It’s a company that sends an assortment if guy things every month, knives, survival guide, ammo can, flashlights etc. One of the items that was included in this months package was a jar of Spicy Chili Crisp. At first glance I thought it was just your run of the mill Asian sweet and spicy glaze. This stuff is like crack!!!! It’s a Chinese Sauce/Paste made from mild crushed peppers that are really crispy. You get the flavor of the chili but it’s not really all that spicy and it’s super crispy. I’ve been putting it on everything. Shrimp, salmon, and tonight hanger steak.
Here it is. https://www.amazon.com/老干妈香辣脆油辣椒-Lao...+chili+&sr=8-3
It’s not what it looks like.

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I'm a prepper! I will have to check out this site.

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It’s Amazon. Totally safe. The Chinese lettering does scream virus though.(computer virus)
I’m going to try Asian Street Fries as a special. Roast a pork but, shred it, get it crispy under the broiler, toss fries with that chili crisp stuff, top with crispy pork, drizzle hoisin, sriracha Mayo, boom boom sauce, cilantro and green onion.
I think I have a winner.

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Today? Easter Sunday?

Homemade Salsa, shrimp bisque over rice, French Gruyere, caesar salad sans croutons , homemade french bread , deviled eggs, carrot cake, brownies, coffee ice cream.

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Pasta Wednesday. Italian sausage, mushroom, red pepper sauce. Mixed with bow tie pasta, ricotta and mascarpone. Bake topped with mozzarella in a cast iron pan.

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Cooking the glazed spiral ham I never got around to making last weekend.

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Dirt cheap night. I'm having steakums.