Page 9 of 9 FirstFirst ... 789
Results 81 to 88 of 88

Thread: What Are You Eating Today?

  1. Top | #81
    Elder Contributor Keith&Co.'s Avatar
    Join Date
    Apr 2006
    Location
    Far Western Mass
    Posts
    18,707
    Archived
    24,500
    Total Posts
    43,207
    Rep Power
    82
    Quote Originally Posted by Tigers! View Post
    Brought a pack of Roast Beef and Gravy potato chips.

    Never again.
    Is thst like the Turkey, Gravy, and Cranberries gum? The gravy gumball tasted like gravy for ten seconds, and then you tasted grease for an hour and a half.

  2. Top | #82
    Intergalactic Villainess Angry Floof's Avatar
    Join Date
    Jul 2008
    Location
    Lancre
    Posts
    10,065
    Archived
    14,435
    Total Posts
    24,500
    Rep Power
    63
    I just sat here and ate way too much pasta salad.
    The Authoritarians

    GOP and Trump supporters will not be able to say they didn't know. Vote in numbers too big to manipulate.

  3. Top | #83
    Elder Contributor
    Join Date
    Dec 2004
    Location
    Minnesota
    Posts
    17,076
    Archived
    41,943
    Total Posts
    59,019
    Rep Power
    79
    My wife made spaghetti with homemade sauce from freshly picked cherry tomatoes and freshly picked basil from her garden cooked in olive oil and some garlic. Served with a garden salad and some french bread.

    I love this time of year when her tomatoes are ripe. Fresh tomatoes are sooo delicious.

  4. Top | #84
    Elder Contributor
    Join Date
    Dec 2004
    Location
    Minnesota
    Posts
    17,076
    Archived
    41,943
    Total Posts
    59,019
    Rep Power
    79
    Tonight, we have grilled walleye (I marinade it in some olive oil), grilled corn on the cob, and a fresh garden salad of lettuce, shredded carrots and some home grown freshly picked tomatoes.

  5. Top | #85
    Mazzie Daius fromderinside's Avatar
    Join Date
    Oct 2008
    Location
    Oregon's westernmost
    Posts
    12,934
    Archived
    18,213
    Total Posts
    31,147
    Rep Power
    58
    OK laughing dog you got me going. I prefer trout. Up front I have to say I'm probably in a better position for sampling given I live on the coast in a fishing village with five small rivers-creeks and several more moderate rivers flowing down from the coastal range nearby. Many friends fish in all of them share.

    Just checking. In oregon, around Portland actually when I was young, I found perch often in muddier places so you can judge for yourself. Developed a taste for Brook trout and Rainbow trout found in clear water environments in Montana, Idaho and Wyoming as a teen.

    Now walleye, here in oregon they are found in the Willamette and Columbia rivers mainly. When near there as young adult I fished only for Chinook. While I was there as a young child many of mom's "uncles" fished for perch in muddy, sometimes smelly places.

    Since fish taste generally reflect their environment. Commentaries are that Walleye taste like chicken. So do rattlesnakes. You can gather for yourself my attitude about walleye and trout.

    Actually I like fresh anything. Since walleye, for me to experience, requires I go elsewhere it's not as fresh. OK?

  6. Top | #86
    Elder Contributor
    Join Date
    Dec 2004
    Location
    Minnesota
    Posts
    17,076
    Archived
    41,943
    Total Posts
    59,019
    Rep Power
    79
    In my experience, walleye tastes nothing like chicken. So far in my life, I have yet to find a variety of fish that I do not like. My wife prefers "red" fish to "white" fish.

    This walleye was frozen, and, in my limited experience, walleye survives freezing rather well - it keeps its flavor and cooks nicely. Some varieties of fish in my experience do not survive freezing as well - haddock and cod come to mind. If we get that fish frozen, we tend to use it a soup.

  7. Top | #87
    Veteran Member Treedbear's Avatar
    Join Date
    May 2016
    Location
    down in the hole
    Posts
    1,788
    Rep Power
    17
    Quote Originally Posted by Treedbear View Post
    Quote Originally Posted by gmbteach View Post
    The cabbage wilts nicely to create a broth.
    I also chucked in some Worcestershire sauce.
    Mmmmm.
    Sounds like pure poetry.
    I think I'll try that this week with some pork loin.
    Tried making this in a Dutch oven today with the pork loin, cabbage and Worcestershire sauce. Browned the pork on all sides first. Turned out ok but would have been better with some bacon added.

  8. Top | #88
    Super Moderator Bronzeage's Avatar
    Join Date
    Apr 2011
    Location
    Deep South
    Posts
    7,004
    Archived
    7,568
    Total Posts
    14,572
    Rep Power
    43
    Smoked spare ribs

    A big slab of spare ribs, with a dry rub of Tony Chachere's salt free spice mix and fajita mix. Smoked with indirect heat at 225 degrees for 45 minutes with oak and hickory. Then basted with a mix of olive oil and honey and wrapped in foil. Left in the smoker for another hour.

    Very tender, good smoke flavor. I'm going to use this formula again.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •