Food

Discussion in 'V.C.'s Parlor' started by Mr Bones, Mar 26, 2020.

  1. Loin Lover

    Loin Lover Squier-holic

    Jul 26, 2018
    Backwoods, USA
    Fresh peppers, garlic, onions, carrots, deer tenderloin, and a dash of this and pinch of that. Good stuff Maynard.

    stir frying.jpg
     
  2. Davis Sharp

    Davis Sharp Dr. Squier ‎‎‎‎‏‏‎ ‎

    Jan 7, 2016
    Maryland, USA
    This thread needs a breakfast menu.

    Tacos con frijoles y juevos. Had some leftover black beans and poblano peppers from dinner. Grabbed a couple more tortillas, added scrambled eggs and Tostitos avocado salsa. Cheap, fast, and good.

    upload_2020-10-14_9-19-8.png
     
  3. strat_strummer

    strat_strummer John Silver Supporting Member

    Age:
    59
    Nov 24, 2018
    RC addiction....
    Today is cheat day on my diet, so we goin with a Shepherds Pie.
     
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  4. Loin Lover

    Loin Lover Squier-holic

    Jul 26, 2018
    Backwoods, USA
    I started a thread with this trash can turk video. I had difficulty remembering what this thread was called. Duh, food. LOL

    90 minute outdoor turkey. I'm gonna try it. Probably good for other fowl too.

    Speaking of food, @Mr Bones , hope all is well. Haven't seen ya around in a while.
     
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  5. SubSailer671

    SubSailer671 Squier Talk Member ‎‎‎‎‏‏‎ ‎

    I am trying something different for turkey day this year. The cute weather gal on the idiot box says that T-Day will be chilly, windy and rainy this year. So, my idea of smoking a bird on the rotisserie-enabled Weber kettle is out. Way too hard to regulate temperature in a Weber Kettle pit in those conditions.

    So, my brother-in-law (lives in the other half of the duplex I live in) has a new pellet smoker/grill he bought this summer. From what I've seen of it, it will regulate temperature just fine. But, it does not have a rotisserie attachment. The plan is to spatchcock two 10-12 lb. turkeys and smoke them at 350 degrees (I know--that is too hot for low and slow). Everything I have read says the birds will cook in about 2 hours and come out golden brown and crispy with a good smoke flavor.

    Wish me luck!
     
    Last edited: Nov 22, 2020
  6. Mr Bones

    Mr Bones Squier-holic

    Age:
    58
    Oct 17, 2019
    Kansas Territory
    Luck!!!
     
  7. Mr Bones

    Mr Bones Squier-holic

    Age:
    58
    Oct 17, 2019
    Kansas Territory
    Yeah "FOOD" LOL :)

    I deliberately made it Mystical, an Hard To Find. HeeHee! ;)

    I'm doin Fair, hope all is well there, Brother!:)

    Yall be safe an well...
     
  8. Geode

    Geode Squier-Nut

    870
    Nov 30, 2020
    MB, SC
    Ah, there's the rub...
     
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  9. Loin Lover

    Loin Lover Squier-holic

    Jul 26, 2018
    Backwoods, USA
    Nothing like berries in winter.

    strawberries Dec 2020.jpg
     
  10. SubSailer671

    SubSailer671 Squier Talk Member ‎‎‎‎‏‏‎ ‎

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  11. Loin Lover

    Loin Lover Squier-holic

    Jul 26, 2018
    Backwoods, USA
    I need help naming this. From the bottom up: Thin sliced potatoes two-three layers (can't see in pic), ground deer, tomatoes / green peppers / onions.

    BITYW! Flavory to say the least. Kinda meatloaf-ish with taters? Hamburger and fries loaf?

    Name this dish!

    unnamed dish.jpg
     
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  12. MrYeats

    MrYeats Dr. Squier Platinum Supporting Member

    Dec 28, 2017
    South Texas Coast
  13. Davis Sharp

    Davis Sharp Dr. Squier ‎‎‎‎‏‏‎ ‎

    Jan 7, 2016
    Maryland, USA
    Hunter's pie. Kinda like shepherd's pie, but deer.
     
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  14. Shine

    Shine Squier-holic

    Nov 29, 2016
    Rings of Saturn
    Bambi casserole?
     
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  15. Loin Lover

    Loin Lover Squier-holic

    Jul 26, 2018
    Backwoods, USA
    Seems like in 'Merica there is a "day" for everything, every day.

    Happy bacon day! This morning I coated bacon in real maple syrup and baked it. BITYW!
     
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  16. Uncle Joe

    Uncle Joe Squier-holic

    Age:
    58
    Dec 18, 2015
    Jersey
    I think I posted a stuffed calamari on this thread a while back. This is different. More like I remember from when I was a kid. It's stuffed with cheese instead of chopped shellfish. I was inspired by finding a three pound block of frozen "dirty" squid this morning. Cleaning squid is pretty involved, I've come to learn. I needed to gut it, remove the cartilage, remove the skin, peel the fins and separate them with the cleaned tentacles. My wife is laughing. This is why we've always purchased them clean, but these are 1/3 the cost, yield considered.
    20210102_101340.jpg 20210102_131244.jpg
     
    Last edited: Jan 2, 2021
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  17. Geode

    Geode Squier-Nut

    870
    Nov 30, 2020
    MB, SC
    A name? (Dinner)

    ..Meat 'n tater taco bake...
     
    Last edited: Jan 2, 2021
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  18. Uncle Joe

    Uncle Joe Squier-holic

    Age:
    58
    Dec 18, 2015
    Jersey
    20210102_145117.jpg 20210102_145756.jpg
    20210102_145802.jpg Now I need to mix the boiled chopped up tentacles and fins with the herbs and pecorino cheese and the mix it with egg and ricotta to make the filling for the blanched tubes. The recipe I'm using is from Rao's NYC.
     
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  19. squierTony

    squierTony Dr. Squier

    Age:
    47
    Jul 4, 2012
    MAUD Oklahoma
    Put me a big a$$ 20.91 pound ham on the smoker this morning. I’m gonna have enough to feed all the Squiertalkers west of the Mississippi lol. BFEAF28F-2B62-4B00-AD1A-1A0BF7869600.jpeg