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WFDT
Posted on 9/12/15 at 5:19 pm
Posted on 9/12/15 at 5:19 pm
Pan seared salmon and a green salad.
10
Posted on 9/12/15 at 5:41 pm to OTIS2
Are you like eating healthy and stuff?
Boudin stuffed turkey breast, smothered collards, cornbread, 1990 Chateau Montrose. The Montrose is one of the best wines I've had in the last year.
Boudin stuffed turkey breast, smothered collards, cornbread, 1990 Chateau Montrose. The Montrose is one of the best wines I've had in the last year.
Posted on 9/12/15 at 5:43 pm to OTIS2
Nachos and beer
Geaux Tigers ..
Geaux Tigers ..
Posted on 9/12/15 at 5:44 pm to OTIS2
Ground buffalo and smoked brisket chili w/ cheese and onions
Cornbread
Cornbread
Posted on 9/12/15 at 5:49 pm to OTIS2
Sweet and sour bulldog with fried rice
Posted on 9/12/15 at 6:09 pm to TigerWise
New England clam chowder. Still a little warm for gumbo.
Posted on 9/12/15 at 6:23 pm to coolpapaboze
quote:
Are you like eating healthy and stuff?
Sorta, but I did have fried chicken at lunch...
This post was edited on 9/12/15 at 6:24 pm
Posted on 9/12/15 at 6:24 pm to OTIS2
Pizza
Posted on 9/12/15 at 6:26 pm to OTIS2
quote:
Sorta, but I did have fried chicken at lunch...
Right on!
Posted on 9/12/15 at 7:00 pm to coolpapaboze
Rotel dip
Gumbo
Potato salad
Bourbon and sprite
Gumbo
Potato salad
Bourbon and sprite
Posted on 9/12/15 at 7:03 pm to OTIS2
filet
twice baked potato
steamed broccoli
many beers
twice baked potato
steamed broccoli
many beers
Posted on 9/12/15 at 7:10 pm to OTIS2
Roast game strong. Gravy game marginal.
Posted on 9/12/15 at 7:23 pm to little billy
To make a good gravy from roast, take the au jus and put in a sauce pan over good heat and bring to a simmer. For 3 cups or so of liquid, mix 3T of cornstarch into a cup of water...blend well. Add this to the simmering liquid and stir. It'll tighten. Up nicely. Season to taste and you're good to go.
This post was edited on 9/12/15 at 7:50 pm
Posted on 9/12/15 at 7:33 pm to OTIS2
Thanks I will make the gravy separately next time Otis. Even after removing the roast it was a clusterfrick trying to thicken it up with the potatoes still in the pot. Used flour also. Will try corn starch next time.
Posted on 9/12/15 at 7:36 pm to little billy
I think corn starch does better with beef.
Posted on 9/12/15 at 7:52 pm to OTIS2
Nachos, beer, vodka and watching the Tigers kick arse
Posted on 9/12/15 at 8:02 pm to OTIS2
What about with a duck gravy (beef broth and redwine). Flour or cornstarch to tighten it up?
Freshly harvested teal ducks braising. Gonna eat it over rice. Just kinda trying something new.
Eta: Vino and
Freshly harvested teal ducks braising. Gonna eat it over rice. Just kinda trying something new.
Eta: Vino and
This post was edited on 9/12/15 at 8:03 pm
Posted on 9/12/15 at 8:07 pm to OTIS2
Mushroom and sausage quiche.
Posted on 9/12/15 at 8:09 pm to OTIS2
Pulled pork, baked beans, roasted brussels and garlic bread. Assuming this damn butt ever gets to 190. I've been at 185 for quite a while now.
ETA:
Finally got to 192
ETA:
Finally got to 192
This post was edited on 9/12/15 at 8:58 pm
Posted on 9/12/15 at 8:21 pm to HungryFisherman
Try the corn starch. I just like it's texture in a gravy made from braising liquid. If I'm making a gravy in drippings after frying meat, it's flour all the way.
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