I think those are all gone.

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I don't remember half the time if I'm hiding or I'm lost

Making this again tonight!

The wife has decided she wants a pasta maker!

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@audioidkid

He clearly didn't want to lose the other arm for some stupid bet.

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Man, Ellengee is still in business? My dad bought from them a fair amount back in the 80s when I was working evenings.

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal

https://www.google.ca/search?q=%E7%8B%A ... d=mr&pli=1

Found a reddit from four years ago.

This weirdo has been getting filmed eating really bizarre things for years. I kinda hope he's dead from something he ate.

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Time to use up some stuff. About to start making baked apples, but slicing them up. I'll freeze them and pull them out to put on vanilla ice cream. Then I'm reusing the pan to bake down some excess onions that are starting to go.

Then tonight I'm browning some ground beef and fucking around with some Mexican ingredients like chipotle in arbol and an avocado for a sauce, and I'll throw it on some rice. If it sucks, it's still better than getting takeout from Moe's.

Tomorrow for lunch I am sauteeing some 51-60 shrimp with some kerrygold butter and canned hatch green chilis, and putting it on the rest of the rice. The 60s cook quickly, only about 2.5 minutes in the frying pan.

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal

Do you have any dessert wine to use up? You should poach them.

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I don't remember half the time if I'm hiding or I'm lost

No, no wine in the house. Just a few local beers, and a last bottle of Alter's King Balaton that I brought back with me in February and need to drink today as I cook.

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal

Apples came out pretty good, except I misread the ginger and out in almost 3x as much. I need something to thicken the liquid next time, for savory I usually use instant mashed potato, but for sweet I need some cornstarch or something. Some wine as T-Sam pointed out would have helped as well. Six apples, so that should last me a month along with the ten apples I still have (I eat them with lunch 3-4x/week).

This evening, I experimented with adding canned chipotle peopers in adobo to browning 85/15 ground beef. Good taste and heat, but I could only use half a can and I probably should have used even less because I had to use double the rice. Still a worthy experiment. I assume that adobo freezes?

Didn't get to the onions because it was 89 degrees here today and I decided I needed a lazy 90 mile drive more than baked onions. I will work on those tomorrow.

Plus I popped the cherry on my food sealer. It did a nice job on the extra pound and a third of raw ground beef from my grocery delivery. I stuck with the bags that came with it instead of the third party roll I bought from Amazon.

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"When people want their version of the truth, they go find it, no matter how baseless their beliefs." -- Ken Rosenthal

Made a stuffed pepper soup tonight. Have a beef roast for tomorrow that I can throw in the oven while I finish work. Twice baked potatoes to go with it.

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We ordered some mexican food over the weekend (and my food didn't come with it!!! ARGGGGG) but anyway, we have a lot of pico de gallo left over so I am going to do a chicken bake tomorrow with that and mexican cheese atop.

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"All crowds boycotting football games shouldn't care who sings or takes a knee because they aren't watching." - Nas

Sirloins in the cast iron. Alfredo pasta. Green beans for the wife and kids. Creamed spinach for me.

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We bought an instant pot.
Lasagna over the weekend.
Italian Beef tonight.

This thing is pretty cool

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What's your Italian Beef recipe?

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I made gnocchi. It was a little dense. I don't know if I over worked the dough or added too much flour. I think I over worked it.

We've struggled with this one....I don't have a good one yet. Every time I've made it in a slow cooker, it tastes like pot roast. When we made it last night, it was better, but still not there.

Here's what I've learned....
1) Chuck roast is not a suitable cut of beef.
2) Using beef broth in any capacity no matter how much seasoning or pepperoncini you use....makes it tastes like pot roast.

Our instant pot.....instructions said to cook for 60 minutes, but it was too touch. I think that overcooked it.

I'm all for Italian beef suggestions.

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Yeah, I'd like one too...this is something I just can't get right, either.

One thing I do like, and have found the kids like too is taking Campbell's French Onion soup, heating it with some worcestershire, then dropping deli roast beef in (I like the Boars Head, personally) to heat it, then put it on an onion roll with provolone and melting it in the oven...it's delicious.

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That sounds good, Boyd. Lunchmeat sliders wrapped in foil and warmed in the oven is a good meal from time to time. Its also good for company as you can make the sliders the day before, and just throw them in the oven when the guests arrive.

W72, have you tried getting a powder of the McCormick Au Jus mix and using that as a base rather than just regular beef broth?

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My mom used to make similar sandwiches with rolls and Buddig Beef packages (I think they were like 39c each). Add a slice of Kraft cheese, wrap in foil and bake. I made a few times post college when times were tough...I don't know if they even sell Buddig anymore. It was kind of like Arby's meat.

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They do sell Buddig. My wife uses it to make a beef dip. Otherwise, its awful. We make those sandwiches on occasion but always use good quality lunchmeat from the deli.

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Top round or bottom round both work better than chuck.

Pick up some demi glace. I don't remember how much you need, but you can experiment with it.

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I don't remember half the time if I'm hiding or I'm lost

Thank you.....sounds good.

We will make it again next week and the week after and then again until we come up with a winner. I know the last recipe we used did not call for oregano, which is a huge miss so I'll make sure that is in there.

do you cut or cube the roast before cooking or just thrown the while roast in and cut afterwards?

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I have only cooked down the whole roast, then reuse the drippings. My brother had an Italian Beef restaurant, I did some cooking there, but had little to do with the day-to-day, or the recipes. Mexican/Greek oregano (they are more or less interchangeable) in place of regular oregano might give it some depth.

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I don't remember half the time if I'm hiding or I'm lost

since Mr. Beef is retired now, see if he'll share his recipe

sometimes when i was in there i could see the whole (finished) roast sitting on a pan in the kitchen area

He's probably got it hidden in an armoire somewhere.

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def an apt comparison

After conversing with my wife today about what exactly a sloppy joe is made out of, I looked up how to make it from scratch, and will be following this recipe for tonight's fine cuisine:

https://www.google.com/url?sa=t&rct=j&q ... s_XyJ1oTQV

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We Now Know That JOE BIDEN has been COMPROMISED by CHINA! (let that sink in)

Election 2020-The Largest Fraud in the History of Mankind.

*If you believe that Biden won, you also believe that Epstein killed himself*

Brats and pasta salad tonight. Firing up the kettle when I get off work.

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I am sure the brats are HR approved.

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2018
#ExtendLafleur