They look delicious!
The cooking thread
- Thread starter Bonsai Nut
- Start date
Cajunrider
Imperial Masterpiece
Fried spare ribs with pineapple cayenne hot sweet and sour garlic sauce.
Cajunrider
Imperial Masterpiece
Sea food gumbo. Pardon the bread. Normally we do not serve garlic bread with gumbo but the guest requested it.
Cajunrider
Imperial Masterpiece
Office loot: meat pie, crawfish pistolette, fried boudin ball, and smoked sausage. 
We just have coffee........
LanceMac10
Imperial Masterpiece
I gotta' get my "cook hand" back.........4-5 years cooking something @WeeMac will eat. It ain't easy and tastes pretty bland.
Plus, I do the dishes and I don't put pans in the dishwasher. Dishwasher was actually a Christmas present!!!
I was psyched!!! But I understand that some women might not feel the same way.
Plus, I do the dishes and I don't put pans in the dishwasher. Dishwasher was actually a Christmas present!!!
I was psyched!!! But I understand that some women might not feel the same way.
Wee
Chumono
I filled the smoker up with boston butts for a family reunion back in the fall.....I wasn't sure it would even cook them all but it seemed to cook faster than when I do a single butt. Turned out great.
Brian
Brian
Cajunrider
Imperial Masterpiece
If you are the one doing the dishes then the dishwasher is a gift to selfI gotta' get my "cook hand" back.........4-5 years cooking something @WeeMac will eat. It ain't easy and tastes pretty bland.
Plus, I do the dishes and I don't put pans in the dishwasher. Dishwasher was actually a Christmas present!!!
I was psyched!!! But I understand that some women might not feel the same way.
LanceMac10
Imperial Masterpiece
If you are the one doing the dishes then the dishwasher is a gift to self
It was for me!! FROM her......at this point I'm a little bit butler, a little bit "manny"!!!!
Doin' damn dishes close to forty years now......BUT NO MORE!
'course, I'm the only person to rinse, load, unload all the dishes and scrub the pots and pans.....etc.etc.etc......
renting a cabin for a week in the Rockies.....you know, with a kitchen. Lots of big plans,(not mine) for "cooking on the range.....)(Looks around, see's nobody who can cook, shakes head.....)
good thing? At 8,000 feet, the buzz comes quick!!!
Cajunrider
Imperial Masterpiece
From her!! It's all good then.It was for me!! FROM her......at this point I'm a little bit butler, a little bit "manny"!!!!
Doin' damn dishes close to forty years now......BUT NO MORE!
'course, I'm the only person to rinse, load, unload all the dishes and scrub the pots and pans.....etc.etc.etc......
renting a cabin for a week in the Rockies.....you know, with a kitchen. Lots of big plans,(not mine) for "cooking on the range.....)(Looks around, see's nobody who can cook, shakes head.....)
good thing? At 8,000 feet, the buzz comes quick!!!
I've been doing dishes, cooking, and cleaning for 37 years. I'm OK with all that so long as I can spend money for trees, tools, and toys.
I can sympathize. My son went through a stage, that all he would eat was bacon. I had to carry along a bag of bacon for Thanksgiving one year.
Cajunrider
Imperial Masterpiece
Some would say he is a smart boy..... because BACON!I can sympathize. My son went through a stage, that all he would eat was bacon. I had to carry along a bag of bacon for Thanksgiving one year.
He's 25 now, and bacon is still his favorite food group! Every year for Christmas, I have to get him the bacon extravaganza from Nueskes.
CasAH
Chumono
Nueskes the only good thing about Wisconsin. ?
shinmai
Chumono
Amy and I make our own. We get slabs of pork belly from the butcher, cure it for a week or so, and smoke it.
I have a pretty tricked-out kitchen, including a restaurant-sized electric slicer and a vacuum chamber sealer. We seal half a dozen slices in a bag, and into the freezer it goes. All the irregular pieces from the edges of the slabs get diced in half-inch pieces and sealed in four ounce portions, perfect for carbonara for two.
The best part is getting a lot of smoke flavor, without the saltiness that is in so much store-bought stuff.
I have a pretty tricked-out kitchen, including a restaurant-sized electric slicer and a vacuum chamber sealer. We seal half a dozen slices in a bag, and into the freezer it goes. All the irregular pieces from the edges of the slabs get diced in half-inch pieces and sealed in four ounce portions, perfect for carbonara for two.
The best part is getting a lot of smoke flavor, without the saltiness that is in so much store-bought stuff.
Cajunrider
Imperial Masterpiece
A giant stuffed flounder big enough to serve 8.
Looks good. What's in the stuffing, looks like maybe some crawfish?
Cajunrider
Imperial Masterpiece
Crawfish stuffing.
Thought so, yum.