Maggie’s THE "NOM NOM NOM" THREAD
- Thread starter 1J04
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and 
olives.
Grilled strip steaks w/ Kinder’s red jalapeño garlic seasoning. Zucchini and tomato (from the garden) mash w/ adobo seasoning.
Well, we’re out of bacon! How is that even possible?
Guess it’s just a ‘mater sammich then:
…had to give myself a do-over!
My redemption from committing the cardinal sin of letting our household run out of bacon continues.
Bacon and cheese omelette whilst watching the Hungarian F1 race before heading out to finish cleaning and painting the front timing cover for my truck’s freshly rebuilt motor.
A little garden raid to go with the steak
Leftover (uncooked) steak sliced thin and marinated in a ginger/sesame oil/spicy soy-based asian sauce, then skewered and thrown on the grill, and served over ramen noodles with some sesame seeds and green onions from our herb garden. Cucumbers are basically the same that Ikea serves…a couple different vinegars (rice wine and white wine I believe), some salt and sugar, and dill.
Awesome comfort food.
Awesome comfort food.
That sounds good.
Could you expand on the preparation of the
cucumber salad any?A friend gave me this and think it will work?
That sounds good.
Could you expand on the preparation of the
A friend gave me this and think it will work?
View attachment 8740684
Asked my wife and she says it’s basically the Ikea recipe she saw online, but instead of just one type vinegar she uses a mix of 2 parts rice wine vinegar and 1 part white wine vinegar, and then adds a tiny little bit of filtered water from our sink tap To “mellow it out” a bit.
She does add a pinch or two of both sugar and salt, and we just use regular dried dill out of the spice drawer unless we happen to have some fresh from the herb garden.
Today’s meal. Taco Salad with shredded chicken. From the same taqueria as last week’s offering.
Better tasting and less expensive than McDowells.
Better tasting and less expensive than McDowells.
Modoc,
So many work lunches when I was office bound looked exactly like what you’ve posted in your last couple pix. Good times…..
So many work lunches when I was office bound looked exactly like what you’ve posted in your last couple pix. Good times…..
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So @91Eunozs got me wanting the cucumber salad.
Mine tasted great but boy did I shank slicing the cucumber it's self. Not thinking I sliced them paper thin, don't do that.
The balsamic vinegar was spot on for flavor and onions, bell peppers 
were good in it.
Wife and I finished it but disappointed with mistake.
Oh forgot fresh ginger and garlic infused the oil and vinegar and then the chunks were removed.
A good stir fry
and peppers topped off supper and I used a couple of big chunks of fresh ginger while cooking it then removed them.
It was late and wife didn't want any
rice.
I would cut the cucumber in 3/16th thick pieces next time.
Mine tasted great but boy did I shank slicing the cucumber it's self. Not thinking I sliced them paper thin, don't do that.
The balsamic
vinegar was spot on for flavor and onions, bell peppers were good in it.Wife and I finished it but disappointed with mistake.
A good stir fry
and peppers topped off supper and I used a couple of big chunks of fresh ginger while cooking it then removed them.It was late and wife didn't want any
rice.I would cut the cucumber in 3/16th thick pieces next time.
Something for the SH meat gazers, check out my meat stick. I know, not much girth but you’ll want more once you sample it….
This is another test recipe. 3# venison and 1# of cheap pork steak ground up. Seasoning was LEM products “Hot Stick” mix with 4 home grown dehydrated haberno peppers added. Used an edible collagen casing.
I seem to have a hard time getting a mix that’ll hold heat. We’ll see if this does it.
Into the smoker set at 200 till an internal temp of 165, about 1.5 hours of smoke, near 3.5hrs total time.
Nice mahogany color.
Good texture and a snap to the casing.
This is another test recipe. 3# venison and 1# of cheap pork steak ground up. Seasoning was LEM products “Hot Stick” mix with 4 home grown dehydrated haberno peppers added. Used an edible collagen casing.
I seem to have a hard time getting a mix that’ll hold heat. We’ll see if this does it.
Into the smoker set at 200 till an internal temp of 165, about 1.5 hours of smoke, near 3.5hrs total time.
Nice mahogany color.
Good texture and a snap to the casing.
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Came across a couple beef rib sections that had been removed from rib roasts, had forgotten about them being in the freezer.
Gave them a simple salt, black pepper and onion powder rub then into the crock pot till probe tender. Once they were done, a few minutes on the gill for a little sear…
The casserole is a leftover combination of white rice, mushroom, green beans and a pulled chicken breast mixed with a can of cream of chicken soup topped with ff onions. Great comfort food.
If anyone is keeping score, there’s beef, pork, venison and chicken represented on that plate…..top it!
Gave them a simple salt, black pepper and onion powder rub then into the crock pot till probe tender. Once they were done, a few minutes on the gill for a little sear…
The casserole is a leftover combination of white rice, mushroom, green beans and a pulled chicken breast mixed with a can of cream of chicken soup topped with ff onions. Great comfort food.
If anyone is keeping score, there’s beef, pork, venison and chicken represented on that plate…..top it!
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Ok I submit.
In my defense a big fat chicken breast was sliced in halve lengthwise and cut into strips.
Seasoned flour dredge half and half with egg and back into dredge and Coated in the flour, seasoning mix.
Fried in a shallow pan till lightly brown and put into a 170 degree oven.
Coating was "hot wing style" with garlic Tobasco, Cholula and butter. Adjust that with amount of butter and a pinch of sugar.
It's a destination plate.
Sorry about no pictures, tired.
In my defense a big fat chicken breast was sliced in halve lengthwise and cut into strips.
Seasoned flour dredge half and half with egg and back into dredge and Coated in the flour, seasoning mix.
Fried in a shallow pan till lightly brown and put into a 170 degree oven.
Coating was "hot wing style" with garlic Tobasco, Cholula and butter. Adjust that with amount of butter and a pinch of sugar.
It's a destination plate.
Sorry about no pictures, tired.
