Pan da Campo, The official bread of Texas.

Getting hungry over here... somebody left the timer on to long and this thread is getting hard

Yummy!!!!

Ate a lot of that in my early years. :yum: Haven't had it in a long time.

Had that every sunday while at military school. It was ok.

It never looked like that while I was on active duty. It was always 'mystery meat' that suspiciously looked like bologna swimming in some white runny chit..... :barf:

I do enjoy some good SOS now. :tup:

My dad made it all the time. The way he made his was always good. :yum:

Since you geniuses have been posting junk videos, I figured I'd prep some real home cooked polish Italian food for the holiday weekend. Golumpkis. They're a tedious pain, but we'll worth it.

Pork, veal, and beef mixture with bacon fat, basmato rice, and an actual secret sauce.

White distilled vinegar blanched cabbage leaves.

And a proper chunky thick 9 hr slow cooked Italian sauce.

https://live.staticflickr.com/65535/...c49a2d2a_c.jpg

Deciding to take a step into the world of puree's. First round was a total failure, but picked up some good notes for next time. Attempted to make a puree like consistency mashed potato. Normally, you'd use a food processor blender to achieve a puree. But the blades in those would cut into the starch of the potato to much and make it into a gelatinous mush instead of a fine syrup like consistency. Anyways, I ended up going with a ricer and then using a fine mesh sieve to reduce the consistency even more. Issues found were:

Need to work even quicker otherwise things get cold
Needs at least 2 sticks butter for every 1 pound potatos
Switch from 2% milk to a minimum of half and half
Needs a french seasoning salt while mixing

The end result was a decent first attempt, but failure in what I was aiming for. They're "good" mashed potatoes in the sense that they'd beat your everyday weekly dinner mashed without an issue. But they're still to granular for a texture. The consistency was to thick still. And I lost a lot of the potato-y aftertaste upon using a sieve. May try a waxy potato next time.

Anyway, here's a crappy shot of the result. They are more yellow than the photo displays. Oneplus 7 Pro camera blows....

https://live.staticflickr.com/65535/...6a3075f1_c.jpg

Cruise s coming to an end and going back to Puerto Rico tonight. Will spend the night and fly back on Monday night back to Austin Texas

Anyone have suggestion for cooking an 8lb prime rib? I got one for xmas and having never cooked one before I'd rather it not come out tasting like shoe. I"m cooking it in an oven.

With premium cuts of beef, I like to get prime grade cuts. Theyre more expensive, but theyre not chewy. Simplicity is the best way to go:

https://www.allrecipes.com/recipe/22...ect-prime-rib/

I like to cut little slits into the beef and stuff with whole peeled cloves, or sliced cloves of garlic.

Low temps and lots of time in the oven. I do have a rotisserie for the grill and I put the roast over indirect heat.

Wifey was trying something new in the air fryer. Garlic parmesan wings. Lets just say that there is no leftovers. :yum:

I loved doing wings in the air fryer. :yum: