Most liked posts in thread: Soooooo Whatcha Eating?

Not exactly sure what these are? :idea:

Thus not sure I want to like that picture. :eek6:

Oh well, next picture please!

Don

 

Koolickles

INGREDIENTS
1 gallon kosher dill pickle
2 Kool-Aid, packages (Unsweetened Cherry Flavor)
1 lb sugar

DIRECTIONS
Drain the liquid from the pickles into a large container.
Add the Kool-Aid and the sugar to the liquid and stir until the sugar is completely dissolved.
Remove the pickles from the jar, slice them in half lengthwise and return them to the jar.
Return the liquid to the jar of pickles. Not all of the liquid will fit, but make sure the pickles are completely covered.
Place in the refrigerator and let sit for 1 week before eating.


I use 1 quart jars of pickles and adjust ingredients accordingly.

 

I've heard of Koolickles, and know how to make them. The whole concept sounds somewhat, um, eewwww to me.

CD

 

I thought exactly the same thing, but figure it's only a couple bucks to try a small batch. I was pleasantly surprised. Not too sweet and not too sour. I've tried cherry and lemon/lime with good results. My Grandson loves them. Good counterpoint to a BBQ plate or another savory dish or as a snack.

 

Ham sandwich. :biggrin5:

 

^^^ No. That has green things in it. That's a salad!

 

How do you cook short ribs?

I pressure cook them at 10 psi in beef broth and minced onion for an hour, no marinating. They just fall off the bone.:drool

 

Those are some meaty short ribs. I can't find them like that at the grocery store.

I generally braise mine for a few hours with herbs and stuff from my garden. I toss in some cut up red potatoes for the last hour, or so. Sort of a short rib stew.

CD

 

I just finished eating a really good plate of rice and beans -- a Gulf Coast staple food.

I fried some diced bacon, then sautéed some onions and a lot of garlic in the bacon fat. It all went into the black beans, with some whole cayenne peppers from my garden (yes, my pepper plants are still alive). I put them in whole for the simmer because they are too hot to use any other way. These late survivors are scorchers.

CD

.

 

It finally got cold enough to make gumbo. The meats were leftover Thanksgiving turkey carcass I had frozen, some andouille sausage from Port Arthur, and some homemade tasso. The veggies were the trinity, garlic and okra. Served with white rice.

CD

.

 

That is a beautiful bowl of gumbo. Now I've got a craving and there is nowhere in Charlotte, that I know of, to satisfy it!

 

Looking good, Caseydog!

With the first snow of the season, I think I'm gonna do a chicken potpie.

 

Just finished a Jersey Mike's #13 sub. Love those things.

 

Never got in to Jersey Mike's subs. I'll take a Jimmy John's Vito, no tomato, with hot peppers, please!

 

In the process of making another batch of chili/cheese tater tots. Little shot of Dave's Insanity Sauce and some Jalapeños in the chili for some added kick. Pictures to follow..... probably.

Like most of my food, it ain't pretty, but it tasted pretty darn good, especially on a cold night. Needed a little more heat so I added a good splash of La Victoria Salsa Ranchera.

 

Jersey Mike's has the closest thing to a South Jersey Hoagie that I can find in Dallas. It isn't a perfect copy, but it it is a really good sammich.

CD

 

I haven't heard of Jersey Mike's, I checked them out online and there is one ten miles from my house!

I live out in the boondocks, everything seems to be ten miles from my house.

A #13 sub eh, I'll have to try one!

 

I don't know the subs by number. I Like the "Italian" sub with the "Mike's Way" toppings.

CD