No I didn’t
I’ve had a setback from HELL. 2 years in a row……… onward thru the fog
I’ve had a setback from HELL. 2 years in a row……… onward thru the fog
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So I got a pound of organic beef 80/20 grass fed. Talk about crap I'll take my angus corn fed with protein supplements and ground molasses. Didn't care much for the first burger. Tasted like a scrawny deer. So the second burger I sliced up some Smoked Kabanosy and mixed it in the burger. And man it would probably fix ground turkey we shall see as I picked up a package the other day. And well I got 10 lbs. Of Kabonosy 5 fresh smoked 5 dried after smoking.a touch of Mayo with Wasabi horseradish and talk about heaven
I will say this cardiac healthy diet is going to kill me. Last week I splurged and bought me a KFC bucket of original recipe. Its been almost two years. That stuff is better then sex and last about as long. Had I'd known it was going to taste so good I would have got two chickens instead of 1
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Pretty Pillion has been bragging that she is turning me into a Filipino with all her incredible food from the islands. While that may be true by in large, i taught her a new way to make one of my childhood favorites, fried chicken and okra.
Start with a big package of chicken thigs and split them. Marinade them for 24 hours in your favorite hit sauce and buttermilk with some salt and pepper.
The next day, mix up a cup of all purpose flour and a cup of corn starch. Mix in some salt and pepper once more and coat each piece of chicken.
Have your oil medium hot in at a depth of at least 2.5 inches.
The chicken should be cooked all the way through and be a nice brown color when done.
Use the same coating on the chopped up okra.
Talk about a mouth watering good meal that is simple to do...
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Don't tell her, but next time I am going to use the Ghost Pepper sauce...Comment
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Ok guys when ya want some flavorful eggs I use a little Ranch dressing with the mayo for a little zest then top it off with Wasabi horseradish and anchovies.
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Endorsed by the American Heart Association
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Ok Rick heres yesterdays lunch. The only bad thing in it is the Russian Dressing
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Today at Gatos Tacos. They made me some custom extra spicy Pico de Gallo with a a six pepper blend picked from the garden. Picoso de a madre cabron. The second dish is salsa de Macash. The Macash is made with ground roasted ants.😳
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I make my pico with heirloom tomatoes, tomatillo's, jalapeno peppers, red onion, cilantro, salt and fresh lime juice and everythings organic. I always like to improve. Whats that one or two things that I'm missing Clint?Last edited by Old N’ Grumpy; 10-01-2021, 12:11 PM.
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Hazel has made her second batch of American Beef Stew, (her Philippine beef stew is awesome too).
I told her to coat the beef chucks real thick with flour seasoned with salt and pepper. That this would make a great gravy in the end. She was not too sure about that.
She then chopped up some taters, carrots and onion and added it once the meat was tender. This is what ot looked like when she turn the fire off. Note there is no gravy yet, just sauce.
I told her it had to rest for about 25-30 minutes with the lid on the pan. She took the lid off after the allotted time and poof, gravy.
Ms. Elie had learned to be on her bet behavior and mommy will slip her some morsel when daddy isn't looking...
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This is the best brand of eggs I’ve ever had
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Slap ya mamma!!!
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