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Post by wynnv on Sept 13, 2024 14:23:18 GMT -5
Tonight I'm making Swedish meatballs with egg noddle's, peas and mushrooms and a Cesar salad. Tomorrow is going to be chicken and dumplings, sautéed chicken livers with onions, and oven fried wings.
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Post by conchydong on Sept 13, 2024 15:10:15 GMT -5
Tonight I'm making Swedish meatballs with egg noddle's, peas and mushrooms and a Cesar salad. Tomorrow is going to be chicken and dumplings, sautéed chicken livers with onions, and oven fried wings. That is what I admire about you. You plan your dinners out to a T. It is like you are running a restaurant in your home kitchen. Sometimes I have no clue what I’m going to eat until one hour before dinner.
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Post by ferris1248 on Sept 13, 2024 15:12:09 GMT -5
I'll make a tomato pie tonight to go with the leftover frig soup.
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Post by bswiv on Sept 13, 2024 16:40:37 GMT -5
King salmon throats cooked slow on the grill.....about 2 hours.....with a little soy sauce and a good portion of honey and brown sugar...... Jasmine Rice and ginger dressing on a salad...... Beyond the fact that they were good is the satisfaction of knowing we ate SCRAPS.....consumed the good stuff fancy folks will not take home......and they were free!!
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Post by olmucky on Sept 13, 2024 16:51:17 GMT -5
Grab and go tonight
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Post by ferris1248 on Sept 13, 2024 17:33:03 GMT -5
Tomato pie
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Post by cracker4112 on Sept 14, 2024 9:11:04 GMT -5
Gonna fire up the smoker today. Ribs, wings and abts. Cuke salad, alligator pear, sweet corn for sides. Tomorrow is burger night, venison for the patties.
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Mynki
Member
Posts: 113
Member is Online
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Post by Mynki on Sept 14, 2024 12:28:34 GMT -5
Rib eye. Grass fed and hung for 28 days from a local farm who do their own processing. .
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Post by 4ward on Sept 14, 2024 14:08:58 GMT -5
You guys are making me hungry… AGAIN!
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Post by wynnv on Sept 15, 2024 10:09:02 GMT -5
Last nights chicken and dumplings. Chicken livers and wings.
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Post by swampdog on Sept 15, 2024 13:00:02 GMT -5
How or what do you use for dumplings “chefs wyn”?
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Post by wynnv on Sept 15, 2024 13:23:31 GMT -5
Sometimes I make them from scratch. Sometimes I use the canned biscuits. When made from scratch I found rolling them and getting them thinner is much better than dropping them. The first couple times I dropped them and they were too doughy.
In a medium bowl, combine 2 cups all-purpose flour and 1/2 teaspoon baking powder. Then add in 2 Tablespoons cold salted butter, cubed.
Combine using your fingers, fork or pastry cutter. The butter should resemble tiny pebbles when combined well.
Pour in 1 cup milk. Mix it all together.
Dust your counter with a generous amount of all purpose flour. Place dumpling dough on the counter and dust it with more flour.
With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add more flour as necessary to keep it from sticking underneath or to your rolling pin.
Using a knife or a pizza cutter, start cutting out your dumplings into squares.
Dust dumplings with a bit more flour. The extra flour is gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
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Post by cadman on Sept 15, 2024 15:51:39 GMT -5
Made some pork spareribs with yellow rice and collards.
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Post by One Man Gang on Sept 15, 2024 15:56:42 GMT -5
Smoked ribs after the cut. _
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Post by 4ward on Sept 15, 2024 16:22:11 GMT -5
Biscuits and gravy W/ onion and cheese omelette.(doused in cholula)
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