Big pot of corned beef and cabbage simmering. :-)
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Just baked this olive and almond bread
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I bought almost 5 pounds of locally caught mussels yesterday and made some linguine with a sauce made from the chardonnay I cooked the mussels in, some garlic, saffron, and dried chili flakes. On the side we had a salad with some tasty buttermilk bleu cheese from Wisconsin and bacon. And too much vodka. I need to take pics next time, that's what makes this thread great.Comment
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Nothing too special this evening....broiled tilapia in a butter, rosemary, dillweed and garlic seasoning on a bed of white rice. Nice little side salad of romaine and baby spinach and I'm a happy boy ;-)Comment
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I am cooking Italian Beef in the slow cooker for tonight. It is smelling wonderful already!Comment
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Roast chicken and root vegetables (potato, carrot, parsnip).
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Nothing fancy....but I deep fried some french fries in lard. Buying another tub 'o lard tomorrow.
I will start running more to not get fatter....but it looks like my cholesterol is ****ed.Comment
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Got a Bone in Pork Loin brining for the last 14 hrs, about to pull it out and rub it then put it on the smoker. Man that almost sounded pornographic............Comment
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Nice, Blue. I drunk-rubbed a bunch of pork ribs last night, gonna cook them nice and slow today in a green egg grill/smoker and play ping pong, then make some homemade mac n cheese with a vinaigrette saladComment
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I'll post pics if you promise to. this thread is nothing without pics.......Comment
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One of my favorite things to cook, and which is what I'm best at is chicken parmigiana. Good stuff. Kinda makes me hungry just thinking about it.Comment
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So cook it, and post pics......Originally posted by AtreyuKunComment
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I may do that. Tomorrow's gonna be a rough day at the salt mines, and I'm going to need some good food to cheer me up when I get home.Comment
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totally failed in the pic department last night battery was dead on the ol nikon. But believe you me that shit was delicious. Brining and smoking big meat is the best.Comment
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A long time ago, a good single malt Scotch and a cigar was the way to end an evening after a good dinner. Now, the Scotch is still there, but so is my...
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(NEW YORK) —“ ‘Tis but thy name that is my enemy…What's in a name? That which we call a rose. By any other name would smell as sweet,” wrote Shakespeare...
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It's been quite a while since I've had a hangover but
I'll use any excuse to have bacon at least 3 or more times a week!
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Well I’ve been quiet this weekend as I made my first batch of snus. I used a mix of techniques, pressure cooker and a mix of recipes and notes I have...
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Who are you? Were you a different member before who changed their name? Are you Premium Parrots alter ego? Are you real? Were we cool back in the day?...
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