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WFDT 10/2/20
Posted on 10/2/20 at 6:35 pm
Posted on 10/2/20 at 6:35 pm
Alright, we had smash burgers and onion strings. I actually started prepping for tonight's meal yesterday morning. I sliced the onions to 1/32nd of an inch thin. For the onion strings they had been soaking in buttermilk for like 30 hours.
I started off griddling the other onions with a lil butter, salt and pepper. Next I started doing the onion strings in batches(3 total). Halfway through frying those I started doing the burgers.
Onion Strings
Probably one of the best burgers I've made. The onion strings are extremely dangerous. You want to just keep eating them.
I started off griddling the other onions with a lil butter, salt and pepper. Next I started doing the onion strings in batches(3 total). Halfway through frying those I started doing the burgers.
Onion Strings
Probably one of the best burgers I've made. The onion strings are extremely dangerous. You want to just keep eating them.
12
Posted on 10/2/20 at 6:44 pm to Cajunate
Shrimp and cannellini beans.
Posted on 10/2/20 at 6:45 pm to Darla Hood
Sausage and kale soup
Posted on 10/2/20 at 6:50 pm to Cajunate
Ground Pati
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[/url] This post was edited on 10/2/20 at 6:51 pm
Posted on 10/2/20 at 7:04 pm to Cajunate
just a lonely steak
This post was edited on 10/2/20 at 7:05 pm
Posted on 10/2/20 at 7:08 pm to Cajunate
Those onion strings 
Making C&S gumbo. I had a whole chicken and a pack of boneless thighs in it but it just wasn’t looking meaty OR thick enough despite the great taste.
So just ran to RFM for a rotisserie and a jar of roux (I know) to help it along the way. Let it go another hour and see. Meat is stringier than I’d prefer but whatever.
I don’t usually use chicken thighs that I brown, but decided to do that today. After building a nice gratin from the sausage and chicken, I reserved the oil for the roux and then I deglazed the gratin with a little liquid. Poured the concentrated liquid back into the gumbo.
Making C&S gumbo. I had a whole chicken and a pack of boneless thighs in it but it just wasn’t looking meaty OR thick enough despite the great taste.
So just ran to RFM for a rotisserie and a jar of roux (I know) to help it along the way. Let it go another hour and see. Meat is stringier than I’d prefer but whatever.
I don’t usually use chicken thighs that I brown, but decided to do that today. After building a nice gratin from the sausage and chicken, I reserved the oil for the roux and then I deglazed the gratin with a little liquid. Poured the concentrated liquid back into the gumbo.
Posted on 10/2/20 at 7:25 pm to Cajunate
Bowl of chili and Cabernet.
Posted on 10/2/20 at 7:27 pm to Cajunate
Grilled cheese 
My husband is a better cook, but he’s working tonight
My husband is a better cook, but he’s working tonight
Posted on 10/2/20 at 7:27 pm to Cajunate
Flank steak with chimichurri, jicama fries, and salad
Posted on 10/2/20 at 7:33 pm to Cajunate
You did a great job!
Went out for Mexican food and sat on the patio cause the weather is amazing.
Went out for Mexican food and sat on the patio cause the weather is amazing.
Posted on 10/2/20 at 7:35 pm to Cajunate
One ground beef patty and water.
Posted on 10/2/20 at 7:44 pm to Cajunate
Chicken on the gasser and oven roasted potatoes. :)
This post was edited on 10/2/20 at 7:49 pm
Posted on 10/2/20 at 7:44 pm to LoneStar23
Right? I opened my back door at 10am and just now closed it, but I’m still on the patio.
People from other states are very unlucky. ^
People from other states are very unlucky. ^
This post was edited on 10/2/20 at 8:06 pm
Posted on 10/2/20 at 8:07 pm to Cajunate
Chicken Caesar salad
Posted on 10/2/20 at 8:17 pm to LouisianaLady
Looks great LL
Roast , rice and gravy
Roast , rice and gravy
Posted on 10/2/20 at 8:41 pm to Cajunate
Camping!
Posted on 10/2/20 at 9:12 pm to bayoubengals88
We had chilidogs at home
Posted on 10/2/20 at 9:19 pm to bayoubengals88
Put the dogs on da grate! 
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