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Post by Tom Earp on Jan 25, 2011 14:19:20 GMT -5
I'm already thinking a Belvidere martini, extra dry. Grilled Chicken or a chef salad maybe - will depend how hungry I am in 10 hrs T J, would stick with the Martoonies. You do do Olives I presume? Never was good with Rabbit Food. Had to add to much to it to make it potable. Ruin more green stuff than I eat. Need to finish off the Crab meat tonight before it goes south on me. Pal suggested crab and Mac/Cheese. Not sure how that would turn out as do the Tuna and Mac, as more flavor. "dekguy"suggested Tony C's and sent some to me and recommend it to any cooker. Good for all seasonings. PM him and ask his oppinion! He swears by as I do.  Go to the sea food section as where I found it! |
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Post by T J Gordon on Jan 25, 2011 14:29:33 GMT -5
I prefer bleu cheese stuffed olives in the beverage. But I don't think todays dining establishment has those, so it will be "regular" pimento stuffed olives is my guess.  I don't do the rabbit food nearly as often as I should. The Tony C's cajun seasoning is really good, but be careful not to over apply as the salt flavor goes up quickly. |
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Post by T J Gordon on Jan 26, 2011 10:42:34 GMT -5
Mr Earp - I took your line of thought and skipped the rabbit food... Had a ribeye w/mashed potatoes and a couple cheese enchiladas
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Post by Tom Earp on Jan 26, 2011 13:38:15 GMT -5
Mr Earp - I took your line of thought and skipped the rabbit food... Had a ribeye w/mashed potatoes and a couple cheese enchiladas Dang T J what kind of a mish mash is that?  Cannot see doing both at the same time. I try not to mix countrys if you get my drift. Still debating about tonights supper. To many choices: dekeguy with your palate, what are you doing with the fine potables lately? T J, I can't imagine that that combonation is that good for you at any one time. I am anti rabbit food as it goes bad before I eat all of it.  Pizza, Tuna Fish/Mac & Cheese, rib and baked tater. Not warm enough for sardines/sharp chedder cheese and saltines yet. Dang, if I had my home made meat loaf, I could noche down with some great sandwiches this week.  Still deciding for tonight though! |
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Post by Tom Earp on Jan 26, 2011 14:33:30 GMT -5
Finally, my mind is made up!!!! ;D Burger meat is thawing, will pan fry at 350, then when done, add some stone ground mustard and some sharp chedder cheese to the mix. Never had it but it is tasty!!!! Then add some chips and toasted onion dip with some-few green stuffed ollives,dill pickle spears maybe one only! |
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Post by T J Gordon on Jan 26, 2011 15:47:09 GMT -5
Mr Earp - I love your humor ;D I would think it was sort of a tex-mex deal. The Ribeye is the Tex and the enchilladas were the Mex.  How a martini goes with that I have no idea, but it tasted good jsut the same.  |
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Post by Tom Earp on Jan 27, 2011 13:58:21 GMT -5
Well, T J I cannot find any fault with your er ah reasoning, LOL! ;D One must do what one feels like doing when it comes to sinking false teeth into eatings and drinkings, right!!! A KC steak is thawed, marinated in worchiser sauce for tenderizing and a spud for nuking on the side. Have become used to tater with a bit of butter and bleu cheese dressing atop of it for different flavor. Try both with steak and potatoe, pretty tasty. ;D As to drinks, I always drink wine. Don't do water that is for showering and brushing teeth!!  |
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Post by T J Gordon on Jan 28, 2011 13:30:46 GMT -5
lunch started out reasonably with a bowl of sausage and chicken gumbo...but then had to boost the insulin to cover the rhubarb pie for dessert
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Post by Tom Earp on Jan 28, 2011 14:06:23 GMT -5
Weekend is almost upon us! ;D Thinking very hard on sausage and pepperoni pizza. Also do not do ruhbarb as as a kid, neighbors grew that stuff and we ate enough pie to get sick.  Oh BTW, I mentioned stone ground mustard. Had never tried it and got for Christmas gift food pack and fell in love with it. So now, I am using that instead of yellow mustard once in a while. Pretty much quit using ketchup. Use worchiser sauce on french frys. Nice tang to them. |
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Post by T J Gordon on Jan 28, 2011 14:26:03 GMT -5
Tom - I "generally" like stone ground a lot more than yellow (except for on hot dogs)... There is a version of stone ground type mustard that is "sweet hot" if you ever see some of it, you might want to try a small container and see if it agrees with you.
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Post by Tom Earp on Jan 29, 2011 14:01:51 GMT -5
Thanks T J, may give it a try! dekeguy got me started on Tony's which is quite good for spice. In the sea food section but very good on beef, pultry, and sea food. But use sparingly!!  Yes, Dogs, only yellow mustard! I be a purest so to speak, LOL!Stone ground is great on burgers with cheese! If you do boiled shrimp, get the Old Bay spice. Powder instead of Zatarans with seed. Easier to clean up. Also same section as Tony's. Some Beef ravioli with pasta is on the plate for tonight, bread with garlic butter, green salad, garlic crutons, green olives, hard boiled slices, sliced sharp chedder cheese and my fav, Bleu cheese dressing with some bleu cheese crumbles. Ah, tomarrow is another day! ;D Need to make my homemade meat loaf. So make whipped potatoes, brown gravy is sounding very goot! LOL! If the temp drops, Home Made Chili. Add more Hot Sauce, buttered saltines and Sharp chedder cheese, Colorado style that I learned in Co. skiing in Crested Butte. ;D |
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Post by Tom Earp on Feb 6, 2011 14:29:09 GMT -5
As banal as it may sound and nothing from dekeguy and great menus: Doing my famous Meat Loaf today, mashed taters and brown gravy. Well will add some sides of course. But looking forward to sandwichs for later. |
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Post by dekeguy on Feb 8, 2011 15:11:36 GMT -5
Tom,
My girl makes a great meatloaf that is outta sight! Combo of lamb, pork, and ground beef with grilled sweet onions, celery, and red bell pepper chopped fine. Some Progresso bread crumbs and some Tony's and a couple of eggs to bind. Great the first day and even better as leftovers. I make sandwiches with slabs of the meatloaf on french bread with a Dijon and mayo dressing.
Tonight looks like avocato and mozzerella salad with mustard balsamic vinegarette followed by grilled rib eyes with a red wine, shallot and mushroom reduced gravy. Oven roast potato slices brushed with with olive oil and course salt, and snow pea pods stir fried in a little butter and garlic.
GF is making her keylime pie for dessert.
Pellegrino fizz water and a bottle of Ch. laLagune, 2005 for dinner
then Gran Marnier and espresso.
NCIS in front of the fireplace with Famous Grouse on the rocks for both and my new Longchamp briar that is breaking in nicely for me. She gave me a set of two leather covered Longchamps for Christmas and they look and smoke great!
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Post by Tom Earp on Feb 9, 2011 14:55:38 GMT -5
Tom, My girl makes a great meatloaf that is outta sight! Combo of lamb, pork, and ground beef with grilled sweet onions, celery, and red bell pepper chopped fine. Some Progresso bread crumbs and some Tony's and a couple of eggs to bind. Great the first day and even better as leftovers. I make sandwiches with slabs of the meatloaf on french bread with a Dijon and mayo dressing. Tonight looks like avocato and mozzerella salad with mustard balsamic vinegarette followed by grilled rib eyes with a red wine, shallot and mushroom reduced gravy. Oven roast potato slices brushed with with olive oil and course salt, and snow pea pods stir fried in a little butter and garlic. GF is making her keylime pie for dessert. Pellegrino fizz water and a bottle of Ch. laLagune, 2005 for dinner then Gran Marnier and espresso. NCIS in front of the fireplace with Famous Grouse on the rocks for both and my new Longchamp briar that is breaking in nicely for me. She gave me a set of two leather covered Longchamps for Christmas and they look and smoke great! You really just stabbed me in the heart! Hers sounds scrumptious! You must be one lucky DAWG! ;D Never used crutons, use saltnes instead and add the spices. Quit using sliced onions. Use the dry ones along with celery salt instead of regular salt. Do pepper, of course, bit of horseradish, worchiser sauce, eggs of course to bind, Tried stir frys but just cannot do them! Bake loaf in oven then 45-50 minutes and add some tomatoe sauce/paste on top to bake a bit more 15-20 minutes to darken up and make sure it is cooked/baked in the meat. Tried BBQ sauce on a whim but well, is not that as good for me. Does give a different taste though. Added meats sounds very interesting! What a taste that must be! Just do basic Vino for everyday vitials. Soup,pizza, chili, etc! Like you, sandwiches after the fact is a given and a must! Slather mayo on bread and slice the loaf=nummy. Spices are the answer for sure for the melding of food! So when you do da sandwiches what do you do for sides? I do green stuffed olives, chip and dip, and dill pickle spears. Thinking of a meat loaf sandwich and a fried potatoe paddy with multi spices for a side. Tonight though, left over Ham/Beans as my corn bread is starting to have green stuff on them ( ;D) So I just scro it off, butter it and go for it, LOL! Besides, it is cold and a lot of Global warming on the ground, another 2 inches to the 24 had! Damn, now I am getting hungry Carry on and don't use carry out!!! ;D |
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Post by Tom Earp on Feb 10, 2011 13:37:12 GMT -5
Oh, dekeguy, tell G F I use a lot of Oregano for flavor and see her meat loaf as sounding pretty good though!. Still wondering how much work goes into it with different meats?? BTW, I use saltines for a binder along with eggs and do not put salt other than celery salt instead. I do use black pepper. Have not tried Tony's though. Maybe next time. Had Ham and Beans last night as was cold-uber-cold and tried to finish off the corn bread before I thow out to the birds. Green stuff is growing on left overs! |
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