Post by: Angry Perch on April 15, 2020, 07:35:17 AM
What are you all making while you're locked up?
Post by: b0bbyg on April 15, 2020, 07:56:47 AM
Lets just say I have come a long way from the initial try years back where I cleared the house due to misuse of Fish sauce :chuckle: Just the mention of fish sauce will still get me looks of disapproval.
Sunday turned out good! no bad lingering fishy odors around the house post prep :IBCOOL:.
Post by: Angry Perch on April 15, 2020, 08:08:51 AM
We made Thai Fried Rice last Sunday, Now that I don't get out where I can get take out have to figure out how to make it at home. One of my favorite comfort foods.
Lets just say I have come a long way from the initial try years back where I cleared the house due to misuse of Fish sauce :chuckle: Just the mention of fish sauce will still get me looks of disapproval.
Sunday turned out good! no bad lingering fishy odors around the house post prep :IBCOOL:.
I LOVE fish sauce! Use it all the time instead of salt or soy sauce.
Post by: WSU on April 15, 2020, 08:10:48 AM
Post by: Fl0und3rz on April 15, 2020, 09:49:47 AM
Then smoked brisket and fried potatoes on Sunday. Getting closer.
I need to start some bacon curing (my first) soon.
Post by: vandeman17 on April 15, 2020, 10:08:36 AM
Post by: 253shotgunner on April 15, 2020, 12:13:51 PM
crockpot pheasant noodle soup. Yum
Recipe? I am eating stew with pheasant legs today. Yours sounds better!
Post by: vandeman17 on April 15, 2020, 01:21:40 PM
crockpot pheasant noodle soup. Yum
Recipe? I am eating stew with pheasant legs today. Yours sounds better!
Full bird in the crockpot with a little chicken stock in the bottom. I coat the whole body with olive oil, garlic, salt and pepper and slow cook for about 5 hours on low. Then I pull it out, shred it and add back to pot which some more chicken stock that I keep from when I cook chicken thighs. Add in cut up carrots, onions and I like small diced peppers. Cook that for another few hours then add in whatever type noodle you like and simmer that for about an hour. Depending on how thick or thin you like it, add a roux and enjoy.
Post by: Angry Perch on April 16, 2020, 09:56:55 AM
Post by: Eartotheground on April 16, 2020, 10:15:26 AM
Post by: Angry Perch on April 16, 2020, 10:42:30 AM
im gonna whip up some chili in a little bit and throw it in the crockpot for dinner tonight. update with photos.
Look forward to seeing it!
Post by: Fl0und3rz on April 16, 2020, 10:53:58 AM
Post by: Angry Perch on April 16, 2020, 11:16:01 AM
Made a huge batch of spaghettti sauce (Americanized bolonese) last week. Had it for dinner again last night.
One of those things that gets better in the fridge. I'll make sauce, soup or? in big batches and do something a little different with it each night.
Post by: vandeman17 on April 16, 2020, 11:17:35 AM
Made a huge batch of spaghettti sauce (Americanized bolonese) last week. Had it for dinner again last night.
One of those things that gets better in the fridge. I'll make sauce, soup or? in big batches and do something a little different with it each night.
I have found with things like that, if you can vacuum seal them and freeze for a few days, the flavor is even better
Post by: Angry Perch on April 16, 2020, 11:21:51 AM
Made a huge batch of spaghettti sauce (Americanized bolonese) last week. Had it for dinner again last night.
One of those things that gets better in the fridge. I'll make sauce, soup or? in big batches and do something a little different with it each night.
I have found with things like that, if you can vacuum seal them and freeze for a few days, the flavor is even better
Our problem is the black hole that is the freezer.
-- One Year Later --
"Honey, what the hell is this?"
Post by: Fl0und3rz on April 16, 2020, 11:23:28 AM
Made a huge batch of spaghettti sauce (Americanized bolonese) last week. Had it for dinner again last night.
One of those things that gets better in the fridge. I'll make sauce, soup or? in big batches and do something a little different with it each night.
I have found with things like that, if you can vacuum seal them and freeze for a few days, the flavor is even better
I'll can large batches (something like 6+ pounds of beef/pork) and have them years later with no loss of comfort-food goodness and flavor.
Post by: b0bbyg on April 16, 2020, 01:06:55 PM
Our problem is the black hole that is the freezer.
-- One Year Later --
"Honey, what the hell is this?"
I know that feeling, you find the unlabeled package of stuff with freezer burn that cannot be identified. Recently had to unload a freezer that the drain plug got stopped up. I think we fed the chickens 7-8 bags of forgotten garden items like carrots, apples and zucchini and dumped 5-6 other unidentified items with no labels.
Back to comfort foods, just made a fried Spamwich sandwich :tup: found some SPAM hiding and it just seemed like the thing to do.
Post by: Twispriver on April 18, 2020, 04:24:08 PM
Post by: UrbanTrapper on April 18, 2020, 04:54:50 PM
Post by: jennabug on April 18, 2020, 07:25:29 PM
Tonight was steelhead.
I've been making rabbit broccoli rice bake, quiches from our eggs, dressed up ramen, bass, turkey legs, pork ribs, ...
Post by: Angry Perch on April 18, 2020, 07:34:13 PM
Tonight I'm making weenie rollups with homemade bread dough and macaroni and cheese (not from a box)
That sounds dynamite!
Post by: Angry Perch on April 18, 2020, 07:35:14 PM
Our shopping cart is starting to look like we're vegetarians because we have most of what we need in the freezer already.
Tonight was steelhead.
I've been making rabbit broccoli rice bake, quiches from our eggs, dressed up ramen, bass, turkey legs, pork ribs, ...
Yum, yum, yum and yum!
Post by: jstone on April 18, 2020, 07:35:51 PM
Banana nut bread with chocolate chips and white frosting
Delicious
Post by: CaNINE on April 19, 2020, 06:07:08 PM
Post by: Angry Perch on April 20, 2020, 12:14:32 PM
Nothing whispers the sweet southern sounds of comfort food like chicken and dumplins. This version reminds me of the home cooked goodness you can find down at Tad’s on the Sandy River in Oregon. I spent most of the day in the kitchen putting this together while my wife and daughter sewed up surgical masks. More family time due to stay at home order is not a bad thing.
Dang that looks good!!!
Post by: Fletch on April 20, 2020, 04:46:33 PM
Post by: Twispriver on April 21, 2020, 06:12:16 PM
Post by: Alchase on April 21, 2020, 07:06:33 PM
Post by: AL WORRELLS KID on May 01, 2020, 01:57:41 PM
Everything tastes better when cooked over an open fire :drool:
Well, almost Everything! :tung:
Doug
Post by: CaNINE on May 03, 2020, 08:44:30 PM
Post by: Buckhunter24 on May 03, 2020, 08:49:08 PM
Post by: Fl0und3rz on May 03, 2020, 09:53:41 PM
Post by: Onewhohikes on May 04, 2020, 05:49:41 AM
Post by: D-Rock425 on May 04, 2020, 07:12:45 AM
Post by: Southpole on May 04, 2020, 08:52:45 AM
Post by: b0bbyg on May 04, 2020, 08:56:16 AM
Spam :chuckle:
Well at least we now have a little view into why Costco is running out of Spam :chuckle:
Post by: Southpole on May 04, 2020, 09:00:30 AM
Post by: grundy53 on May 04, 2020, 09:01:52 AM
Sent from my SM-G950U using Tapatalk
Post by: wadu1 on May 04, 2020, 09:51:20 AM
Love spam!:yeah:
Sent from my SM-G950U using Tapatalk
Me 2, try to find any, none at Costco, Fred Meyers, QFC or Safeway. I did find one can at Walmart last week. I'll be on the hunt for some more this afternoon, hopefully I'll harvest a few. :dunno:
Post by: grundy53 on May 04, 2020, 10:04:12 AM
I got a case of it at Costco. But it's been a couple weeks.Love spam!:yeah:
Sent from my SM-G950U using Tapatalk
Me 2, try to find any, none at Costco, Fred Meyers, QFC or Safeway. I did find one can at Walmart last week. I'll be on the hunt for some more this afternoon, hopefully I'll harvest a few. :dunno:
Sent from my SM-G950U using Tapatalk
Post by: Fl0und3rz on May 04, 2020, 10:07:51 AM
It was a toss-up.
Post by: gaddy on May 04, 2020, 10:11:12 AM
Post by: AL WORRELLS KID on May 04, 2020, 12:32:37 PM
Doug
Post by: wadu1 on May 04, 2020, 03:10:15 PM
My harvest was dim today, one can at Walmart :'(Love spam!:yeah:
Sent from my SM-G950U using Tapatalk
Me 2, try to find any, none at Costco, Fred Meyers, QFC or Safeway. I did find one can at Walmart last week. I'll be on the hunt for some more this afternoon, hopefully I'll harvest a few. :dunno:
Post by: AL WORRELLS KID on May 04, 2020, 07:21:02 PM
Doug
Post by: RB on May 04, 2020, 07:59:44 PM
Post by: WapitiTalk1 on May 09, 2020, 01:43:26 PM
Post by: OutHouse on May 11, 2020, 01:38:57 PM
Threw together a small batch of elk stew; it’ll comfort me a for couple of days. ;)
How do you do a venison stew by the way? All replies appreciated. Tried it but I dried the meet out at some point along the way. Thanks!
Post by: OutHouse on May 11, 2020, 01:39:49 PM
Post by: jennabug on May 11, 2020, 04:05:54 PM
And smallmouth bass tacos with garden salad.
Post by: jennabug on May 11, 2020, 04:06:35 PM
Post by: Taco280AI on May 11, 2020, 04:11:45 PM
Last bag of Spot Shrimp from the freezer with one of the last bags of Scallops from Skillet, it was all delicious!!
All I have left is tuna and one box of scallops. Trying to make them last... for now.
Post by: Fl0und3rz on May 11, 2020, 06:48:13 PM
Post by: Remnar on May 11, 2020, 07:40:39 PM
Those tacos look good.:yeah:
I made one of my grannys recipes a few days ago . Hadnt had it in a long time .
Homemade baked in the oven Mac N Cheese with elk burger, bacon, home canned tomatoes , and diced onion mixed in.
Its definitely stick ta your ribs all in one comfort type food . :)
Post by: jennabug on May 11, 2020, 07:59:14 PM
Those tacos look good.Thanks!
This is the recipe I loosely follow, but I cook them on the stovetop
https://natashaskitchen.com/fish-tacos-recipe/
Post by: WapitiTalk1 on May 11, 2020, 08:28:38 PM
Threw together a small batch of elk stew; it’ll comfort me a for couple of days. ;)
How do you do a venison stew by the way? All replies appreciated. Tried it but I dried the meet out at some point along the way. Thanks!
RJs Elk or Venison Stew
1 1/2 lbs elk or deer steak (1/2 inch cubes, browned barely in hot skillet in olive oil/light Alpine Touch season).
1 diced red onion.
4 cups beef broth
Tbsp balsamic vinegar.
Tbsp Winchester sauce.
1/4 cap liquid smoke (mesquite or hickory).
Some generous shakes each of pepper, ground basil, paprika, oregano, and sage.
1/2 packet of dry beef stew seasoning.
1-14.5 oz can Diced Fire Roasted Tomato’s w/garlic.
3 diced tatos w/skin on.
6 stalks celery diced.
1 cup diced mushrooms.
1 1/2 cups diced carrots.
Either cook all day in crock or in kettle on stove for a few hours.
Post by: Sandberm on May 11, 2020, 08:44:43 PM
Best show ever that was on PBS
Post by: Fl0und3rz on May 11, 2020, 08:50:04 PM
Post by: Magnum_Willys on May 11, 2020, 09:17:39 PM
Post by: Alchase on May 11, 2020, 10:09:23 PM
Wheat thins and bacon cheddar cheese ball, Cougar Gold cheese on Triskets, or Potato chips and lipton Onion Soup mix Onion dip.
Then there is always smoked ribs.
I forgot popcorn, lots and lots of popcorn :tup:
Post by: nwwanderer on May 12, 2020, 06:57:05 AM
Post by: OutHouse on May 12, 2020, 08:40:24 AM
Threw together a small batch of elk stew; it’ll comfort me a for couple of days. ;)
How do you do a venison stew by the way? All replies appreciated. Tried it but I dried the meet out at some point along the way. Thanks!
RJs Elk or Venison Stew
1 1/2 lbs elk or deer steak (1/2 inch cubes, browned barely in hot skillet in olive oil/light Alpine Touch season).
1 diced red onion.
4 cups beef broth
Tbsp balsamic vinegar.
Tbsp Winchester sauce.
1/4 cap liquid smoke (mesquite or hickory).
Some generous shakes each of pepper, ground basil, paprika, oregano, and sage.
1/2 packet of dry beef stew seasoning.
1-14.5 oz can Diced Fire Roasted Tomato’s w/garlic.
3 diced tatos w/skin on.
6 stalks celery diced.
1 cup diced mushrooms.
1 1/2 cups diced carrots.
Either cook all day in crock or in kettle on stove for a few hours.
Thank you!
Post by: Alchase on May 12, 2020, 03:14:48 PM
Cougar Gold on triscuits, high class, and the cows at WSU thank you!!!
They might not know Football, but those WSU cows know cheese! :tup:
Best thing that ever came out of WSU, even better than Ryan Leaf................. :o
:chuckle:
Post by: Fl0und3rz on May 12, 2020, 03:18:44 PM
Post by: nwwanderer on May 12, 2020, 04:22:45 PM
Post by: Moose Master on May 12, 2020, 05:13:36 PM
Boneless chicken breast
coat with Dijon mustard
then roll in crumbs and Parmesan Cheese
"Little" olive oil in the bottom of the pan or butter
and fry in a Pan
Notice it smells up the house in such a wonderful way that when you come thru thee door especially after a bad day all your troubles go away.
Post by: Stein on May 12, 2020, 05:36:54 PM
Cougar Gold on triscuits, high class, and the cows at WSU thank you!!!
Leave a tin of Cougar cheese in your refrigerator for at least a year and then try it. Best stuff on the planet.
Post by: wadu1 on May 12, 2020, 05:43:30 PM
Just finished on tin, that's been hiding in the refrigerator for over 5 years. All I can say is WOW I love the Gold but this was out of this world.Cougar Gold on triscuits, high class, and the cows at WSU thank you!!!
Leave a tin of Cougar cheese in your refrigerator for at least a year and then try it. Best stuff on the planet.
Post by: Lingcod on May 12, 2020, 07:28:20 PM
Post by: Twispriver on May 12, 2020, 07:43:36 PM
Post by: Alchase on May 12, 2020, 07:49:17 PM
Just finished on tin, that's been hiding in the refrigerator for over 5 years. All I can say is WOW I love the Gold but this was out of this world.Cougar Gold on triscuits, high class, and the cows at WSU thank you!!!
Leave a tin of Cougar cheese in your refrigerator for at least a year and then try it. Best stuff on the planet.
Mine never last that long, I tend to gorge a bit once the tin is open. I point to the other cheese how it starts to go bad, so must eat the Cougar Gold now!
:chuckle:
Post by: Angry Perch on May 12, 2020, 08:28:15 PM
We've been making our own chips for salsa dipping by using the taco size corn tortillas, stacking a few up and using a pizza cutter to make wedges then frying in hot oil. Hot, fresh chips and good salsa :tup:
Fresh, warm, salty chips are the bomb!
Make your own salsa from the garden?
Post by: Twispriver on May 12, 2020, 09:37:09 PM
Post by: jennabug on May 13, 2020, 06:07:25 AM
Pulled Pork Nachos is my go to comfort foodThat looks amazing :drool:
Post by: Woodchuck on May 26, 2020, 08:50:50 AM
Post by: Stein on May 26, 2020, 08:57:30 AM
Post by: CaNINE on June 07, 2020, 08:48:24 AM
Post by: KNOPHISH on June 07, 2020, 09:32:36 AM
Post by: OutHouse on June 22, 2020, 02:00:34 PM
Threw together a small batch of elk stew; it’ll comfort me a for couple of days. ;)
How do you do a venison stew by the way? All replies appreciated. Tried it but I dried the meet out at some point along the way. Thanks!
RJs Elk or Venison Stew
1 1/2 lbs elk or deer steak (1/2 inch cubes, browned barely in hot skillet in olive oil/light Alpine Touch season).
1 diced red onion.
4 cups beef broth
Tbsp balsamic vinegar.
Tbsp Winchester sauce.
1/4 cap liquid smoke (mesquite or hickory).
Some generous shakes each of pepper, ground basil, paprika, oregano, and sage.
1/2 packet of dry beef stew seasoning.
1-14.5 oz can Diced Fire Roasted Tomato’s w/garlic.
3 diced tatos w/skin on.
6 stalks celery diced.
1 cup diced mushrooms.
1 1/2 cups diced carrots.
Either cook all day in crock or in kettle on stove for a few hours.
Shout out to WapitiTalk1. I did his venison stew recipe this weekend and it was awesome. The only variants were no mushrooms in mine and I added a small roux that was composed of cream and flour. The family wanted it less watery and more thick so I did the roux. I also cut the meat a bit small and so waited for the last half hour to add it is after browning. Meat was tender (whitetail doe) and rest was very comfort foody. Definitely recommend and do get the liquid smoke I think it made a big difference.
Post by: Fl0und3rz on July 01, 2020, 01:10:20 PM
Post by: Alchase on July 02, 2020, 08:42:20 AM
Just made a quick batch of Manhattan Clam Chowder for lunch, perfect for the cold, wet weather outside.
My Grandpa use to say
"Nothing good ever came out of New York"
and
"Manhattan Clam Chowder, was invented during the depression when poor people could not afford real milk"
:chuckle:
love clams either way! :tup:
Post by: Fl0und3rz on July 02, 2020, 09:24:22 AM
Post by: b0bbyg on July 06, 2020, 01:08:10 PM
Was watching meat eater a few days back when he did this with a bear he shot, figured how could you go wrong doing it with brisket.
Post by: Southpole on August 01, 2020, 08:30:35 AM
1 baked potato or boiled potato of your choice
Onions, slightly cooked until softened, or raw green onions
Ham, cooked hamburger, chicken, old lunch meat, pretty much whatever meat you want
Sour cream
Butter
Broccoli or other vegetable (optional) pre cooked as well
Cheese, I prefer sharp cheddar
Parmesan (optional)
Salt, pepper and garlic
Smooth out potato on full size plate, season it, add globs of sour cream, add meat, onions, optional veggie, globs of butter all over and more seasoning. Cover and bake at 350 for 20-30 minutes. Uncover and add cheese and bake for another 5-10. Your welcome!
Post by: Fl0und3rz on August 03, 2020, 12:11:04 PM
Post by: Southpole on August 03, 2020, 01:04:51 PM
Post by: jennabug on August 11, 2020, 05:40:52 AM
And I've been giving the smoker a workout as well. Kale is still producing in the garden.