Glad you are hunkering down..
And I am glad to hear from you!
Cast iron baby... You got this....
-
ICMag with help from Landrace Warden and The Vault is running a NEW contest in November! You can check it here. Prizes are seeds & forum premium access. Come join in!
WHAT ARE YOU EATING TODAY?
- Thread starter Tudo
- Start date
Glad you are hunkering down..
And I am glad to hear from you!
Cast iron baby... You got this....
Next time I'll cook em on the cast iron skillet because I'll definitely be buying these again. Another way I like is browning the sausage on high heat and letting them finish in tomato sauce for pasta.
I was classically trained in a French style but trained in Florentine, Tuscan, Calabrian, and Sardinian regional....
Sunday gravy is from Naples... but I can take that shit well after three decades.
Get it dude
Sunday gravy is from Naples... but I can take that shit well after three decades.
Get it dude
Fucking amazing! I hold Sunday dinner dear to my heart since some of my family came over here from Sicily. I think we're all decent cooks, but no one will ever replicate Nona's sauce haha.I was classically trained in a French style but trained in Florentine, Tuscan, Calabrian, and Sardinian regional....
Sunday gravy is from Naples... but I can take that shit well after three decades.
Get it dude
I truly love the wonders of Italian cuisine.
LOVE
PS I LOVE Sicilian cuisine as well... maybe even a bit more
LOVE
PS I LOVE Sicilian cuisine as well... maybe even a bit more
moose eater
Well-known member
Organic baby spinach and organic romaine lettuce salad with sliced organic carrots, organic celery, and organic broccoli, topped with homemade Caesar dressing, parmesan cheese, and broken Crunchmaster quinoa and flax seed crackers for croutons.
With yet another tequila and pomegranate juice beverage, and some more hashish in the glass pipe.
It's THAT kind of a day....
With yet another tequila and pomegranate juice beverage, and some more hashish in the glass pipe.
It's THAT kind of a day....
been eating basics today. sausage, scrambled eggs and biscuits at breakfast, hot dogs and (lousy) chili at lunch. not trying THAT brand again. still aint eat supper, lunch has created a "disturbance in the force" which is yet to be reckoned with. 
to be continued...
to be continued...
moose eater
Well-known member
Half of a reuben sandwich with Jewish Rye, mayo, extra hot horseradish, uncured beef pastrami, uncooked (raw) probiotic sauerkraut, and Jarlsberg Swiss cheese, Browned/melted open-face under the broiler.
Half of a 16 oz. Rogue Chocolate Imperial Stout at 9% abv (not as impressed as my wife is, really), French Roast coffee with 40% cream, and 20-oz. of decent Chinese green tea, complete with heavy metals.
9 chipotle crispy wings with limited sauce. The wings have all of 4 grams of carb in about 9 wings., The sauce has 20 grams of carb in 2 TBSP.
We'll be -barely- touching these tasty wings to the sauce... with good cause.
Half of a 16 oz. Rogue Chocolate Imperial Stout at 9% abv (not as impressed as my wife is, really), French Roast coffee with 40% cream, and 20-oz. of decent Chinese green tea, complete with heavy metals.
9 chipotle crispy wings with limited sauce. The wings have all of 4 grams of carb in about 9 wings., The sauce has 20 grams of carb in 2 TBSP.
We'll be -barely- touching these tasty wings to the sauce... with good cause.
moose eater
Well-known member
Currently, white quinoa with a decent kimchi. The quinoa doesn't provide the same nice texture that brown rice would provide in contrast to the kimchi, but it's way healthier, so quinoa it is.
We'll see what my bleeding gastritis thinks of well-seasoned kimchi for lunch shortly.. Likely a response that permits me to mumble the infamous, "Aw.. sit down and shut up" to the gullet.
We'll see what my bleeding gastritis thinks of well-seasoned kimchi for lunch shortly.. Likely a response that permits me to mumble the infamous, "Aw.. sit down and shut up" to the gullet.
Last edited:
had a meal that made me feel like a time-traveler. fried taters and onions, green beans, macaroni and cheese, and a slab of good corn bread with butter & apple butter. i could feel my grandmother in the room. SHE would have had bacon or ham with it, though. some kind of pork, even if it was just a big chunk of fatback giving the beans that ol' time flavor...
had a half-dozen Oreo's and milk for dessert.
had a half-dozen Oreo's and milk for dessert.
moose eater
Well-known member
Skillet-seared, oven-baked barbecue chicken thighs.
Took last night's homemade 'shake & bake' mix in a gallon zip-lock of whole wheat flour and seasonings we'd used for bone-in pork loin chops last night, added some poultry seasoning and a bit more sea salt to it, then shook the mostly thawed skin-on, bone-in chicken thighs in the bag of mix until well coated.
Browned the coated thighs on both sides on medium high heat in a cast iron skillet in avocado oil.
Whipped up my homemade barbecue sauce (one variation of it, anyway) and slathered the browned chicken thighs until mostly submerged, and popped the skillet into a 370 f. oven for 1 hour or so.
That, and organic steamed petite green beans.. Dinner is served... Soon... I hope..
Took last night's homemade 'shake & bake' mix in a gallon zip-lock of whole wheat flour and seasonings we'd used for bone-in pork loin chops last night, added some poultry seasoning and a bit more sea salt to it, then shook the mostly thawed skin-on, bone-in chicken thighs in the bag of mix until well coated.
Browned the coated thighs on both sides on medium high heat in a cast iron skillet in avocado oil.
Whipped up my homemade barbecue sauce (one variation of it, anyway) and slathered the browned chicken thighs until mostly submerged, and popped the skillet into a 370 f. oven for 1 hour or so.
That, and organic steamed petite green beans.. Dinner is served... Soon... I hope..
Last edited:
moose eater
Well-known member
An innovative late brunch. Defeating to call it lunch, though.
Making homemade pizza for the game day.
For late brunch, I took some left-over short-grain organic brown rice and mixed in a modest amount of the homemade barbecue sauce that was preserved from the amount in the skillet that the chicken had baked in for a good while the other day (*See previous post). I heated that up in a bowl in the microwave, and placed a fried (in butter) easy-over egg on top of it.
Simple, yet quite tasty and fairly healthy.
,
Making homemade pizza for the game day.
For late brunch, I took some left-over short-grain organic brown rice and mixed in a modest amount of the homemade barbecue sauce that was preserved from the amount in the skillet that the chicken had baked in for a good while the other day (*See previous post). I heated that up in a bowl in the microwave, and placed a fried (in butter) easy-over egg on top of it.
Simple, yet quite tasty and fairly healthy.
,
moose eater
Well-known member
There's a bar close to North Pole Alaska that was having walleye fillets sent up from some connection that (I think) was in Wisconsin.
I didn't try theirs, but ate fresh wild-caught fried breaded walleye and bass as a younger person in the Mid-West. All of which are exceptional fish for breading and frying.
Unfortunately, neither species exists here.
walleye, sauger, crappie are all game fish here, not legal to buy or sell . all are damn good eating...
moose eater
Well-known member
Small mouth bass & large mouth bass are some the best fish I've ever had pan-fried in flour and seasonings. Walleye are among them.
I think there's some commercial walleye harvest conducted by Native folks (and others?) in the Mid-West, in Wisconsin and/or Minnesota. Prime walleye country. Though we trolled deep for them in lakes in lower Michigan when I was a pre-teen.
How northern pike and walleye pike ended up being even remotely considered to be related, is beyond me. No comparison re. edibility, let alone cleaning.
moose eater
Well-known member
Just ate 4 crispy wings, hot rfom the oven, with a mild (tiny) amount of sweet chipotle sauce.
Headed into a half of a slice of homewmade pizza, with NY-style whole wheat crust, homemade red sauce, red onions, mozzarella cheese, spicy plant-based sausage, sliced organic mushrooms, sliced stuffed giant green olives (stuffed with jalapeno and garlic), sliced jalapeno, parmesan, and goat cheese dabbled on top.
Not good for me, but good for the taste buds.
Headed into a half of a slice of homewmade pizza, with NY-style whole wheat crust, homemade red sauce, red onions, mozzarella cheese, spicy plant-based sausage, sliced organic mushrooms, sliced stuffed giant green olives (stuffed with jalapeno and garlic), sliced jalapeno, parmesan, and goat cheese dabbled on top.
Not good for me, but good for the taste buds.
i think their teeth put them, musky, pickerel, and sauger in the same class. no other way i can see.
