Most liked posts in thread: Soooooo Whatcha Eating?

Is that Ohio chili?

I lived in Cincinnati for a couple of years, so I've had it several times. It's different than Texas chili. I like it, but I like most chili -- as long as it isn't sweet, like bad spaghetti sauce kind of sweet.

One Texas thing I really like is serving chili over some fresh homemade cornbread.

CD

 

Super simple recipe. Super easy to make. Gnocchi, asparagus, shrimp, and basil pesto. Boom.

 

That's actually pretty similar to my Texas chili. Lose the sugar and Worcestershire. Down here, a lot of people don't use beans, but others (like me) use Ranch Style beans, which are pintos. Saltines are good with Texas chili, but try some cornbread, sometime.

CD

 

I had some choice sirloin in the freezer, and some sweet peppers in the garden, and a red onion in the fridge, so I picked up some mushrooms and made some kabobs. All veggies on one skewer, and steak and onion on the other. I just drizzled them with olive oil and seasoned with salt and pepper, then grilled them over charcoal. Nice simple, light and tasty dinner.

I snapped a picture on my little Canon pocket cam, but my puter doesn't want to recognize the SD card. :incazzato:

Just imagine a white bowl with chunks of grilled steak, red peppers, red onions and button mushrooms. :biggrin5:

CD

 

I've run into the same issue since going from Win 7 to Win 10.

 

Baked apples and homemade pumpkin ice cream (made with homemade pumpkins)

 

I'm a mac user, but it could be the latest OS. It recognizes some SD cards, and not others. I don't use SD cards often.

CD

 

I picked some poblanos yesterday, and tried a batch of chili relleños last night. They tasted good, but stuck to the basket in my deep fryer. I picked a few more today, with long enough stems to lower them slowly in the oil. I'm going to try another batch tonight.

I'll try to snap a picture.

CD

 

Yes, post pictures along with your preparation plans for the poblanos, we have taken to roasting them on the grill and serving with the rest of the roasted veggies as side.

We try the pan fry for the chilli rellenos, I am sure they are better in a deep fryer. Hummmm.

Need more counter.

Don

 

I started by blistering my poblanos with a Searzall. http://www.bookeranddax.com/searzall/ I then stuck them in a plastic bag to sweat, so I could peel the skin off of them.

I cut a slit down the side of each pepper, and removed the seeds and some of the membrane.

It seems you can stuff chili relleños with anything, so I used what I had on hand. I mixed some whipped creme cheese with shredded cheddar and shredded jack cheeses. It tasted good, so that's what I stuffed my peppers with.

My batter was a mixture of AP flour, a little baking powder, and a dark beer -- Shiner FM966.

This time, I slowly lowered the coated peppers into the oil, and no sticking problems at all.

They were very good. The peppers had some heat, but not scorching heat. They did make me sweat. They would be really good with some Texas chili spooned over them.

Picture below.

CD

 

If you pan fried them like you would with fried chicken, it should work. Getting them submerged one side at a time should be okay. But, yes, the deep fryer is the easy way.

CD

 

Deep fried Pumpkin?

 

I smoked some wings on the Kettle tonight, but this time I tried some apple wood chunks. Me likey.

No pictures this time, because they look just like the last ones I posted.

The taste difference was subtle, but good. I usually just use apple wood for pork, but it was good on these wings.

CD

 

I pruned a couple of apple trees back last year, so I have a sh-t load of apple wood. I've smoked beef, pork and salmon with it.

I'll have to try chicken.

 

Yeah, like I said before, I only used apple wood for pork before.

Chicken is tough to smoke. It is a sponge for smoke, and very sensitive to the kind of smoke. I love Pecan for a general purpose smoke, but not on chicken. Pecan on chicken tastes nasty to me.

I usually use oak or hickory on chicken, but the apple tasted pretty good, to me.

CD

 

Though it was a bit on the warm side for a crock pot dinner, it certainly hit the spot.

3lb round roast, 1lb of carrots, pint of mushrooms, 1 onion, 2/3rds of a celery bunch, 1 yellow squash, 1 zucchini, 1lb of potatoes, 1 container of Swanson beef stock (No salt added), and 3 cups of beef broth (made from bullion cubes... only because I didn't have the time to run out for more stock). Set the timer for 6hrs in the pot.

It turned out better than I thought it would.

 

Looks good!

If I wait for winter to make a stew, I may not make one this year. :frown2:

I only have a very small crock pot, that I use for sides, like beans, or appetizers, like queso dip. I use cast iron dutch ovens, which work the same, but aren't as automated.

I'd really like to make a stew, but it's still in the 80s by day, and if we are lucky, we hit the upper 60s in the middle of the night. The forecast high for November 1 is 82, with a low of 68.

CD

 

I wish this thread had as much traffic as that stupid "I'll just toss this out there" thread.

Who started that thing???

Oh, yeah... :mad2:

No cooking this week, I'm in Vegas till Thursday. I should be very ready for home cookin' by the weekend.

CD