I am addicted to Wright Brand Bacon. Applewood smoked.

Tonight’s Special :ugh2:

Rabbit food. I ate that last night.

Hippies use that door ------->

It’s good stuff. I like their steakhouse version. This was my local HEB special smoked bacon. First time I’ve bought it. It didn’t disappoint.

That has no business in the cooking thread. Please post that healthy **** elsewhere :tup:

Impatience. That’s all that would fit in the pan.

I was thinking the same thing...................rabbit food...........:rofl2:

Yeap, YUCK......

But it keeps the chit rolling downhill.... :wtf2:

Part of a balance diet.

Cast iron seared spaghetti squash marinated with a sherry vinegar solution over a layer of ricotta and sprinkled with mint.

https://live.staticflickr.com/65535/...d35bdc50_c.jpg

:ugh:

https://uploads.tapatalk-cdn.com/201...172402611d.jpghttps://uploads.tapatalk-cdn.com/201...92686b5d95.jpg

Mmmmm...pickles

Last night, I had a bacon wrapped cowboy steak. :yum:

A little banana pudding for dessert :yum:

I've been playing around with bread pudding. Trying different breads.

Haven't posted in a bit. Banged this out just now. Lemon and pepper seared Scallops atop riced sweet potato with a chive butter and parm cheese topper. Roasted Brussel sprouts and carrots with Tuscan seasoned salt and Chipotle olive oil. Finished with a side of mussels in a red wine vinegar and butter sauce. Paired with Owera winery chardonnay.

https://live.staticflickr.com/65535/...9dcf5395_c.jpg

I had a little shaky puddin, forgot to take a picture. :rofl2:

The Brussel sprouts you can have. :icon14:

Those “Baby Cabbages” will help you win the Finger-Pulling contest :rofl2:

Easy their EW

I love Brussels Sprouts :yum:

You ARE a strange one. :icon14:

:iagree:

Time to learn about Beef.

With American cheese only. YumYum...

Dripping with butter and a bit of sea salt for me. :yum:

Surprised the Chef at work with a steak for lunch. :yum: he knocked out the mushroom and onions while I cooked the steaks on the grill. No afters pic, I was hungry :icon17:
https://i.imgur.com/ANM7IjBl.jpg:icon17:

Cast iron pizza. Looked wicked nice. Tasted bland.

https://live.staticflickr.com/65535/...624626d4_c.jpg

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