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Chocolate Chip Cookies 
I know it's a strech but it suddenly dawned on me why I might like the brands Case & Zippo so much. If you enlarge the recipe I posted you can see my grandmother's last name was Wigfield. You can also see her maiden name underneath of that. It's was Bradford. I never even thought about it, the name connection, untill now. I never even paid much attention to her maiden name before. Maybe it happened on a subconscious level that I never even noticed. 
A bit of a surprise, but cool! 
TPK wrote: ↑Tue Feb 16, 2021 7:39 pm
Cool!
Edit: And her husband Frank, carried a Purina EDC as my mom told me. Which got me interested in knives in the first place. Interesting.
Dang Joe that looks delicious! Thanks for the pictures. We got 8 inches of snow and me and the wife made cornbread and a big crock pot of ham and beans! Jalapenos and sweet onion on the side. Sorry no pics, we finished it up today. 3 days worth!FRJ wrote: ↑Mon Feb 15, 2021 1:20 am This is how I generally make Potato Soup.
I melt some fat for the aromatics. This fat was from a chuck roast. This fat and drippings (ajou?) are worth having in the fridge. I also use butter for this.
Aromatics are red and yellow peppers and celery stocks/leaves and shallots and onion. Also garlic, but added later.
I get the aromatics up to heat and add a little chicken stock so that everything gets cooking and getting flavorful.
While that's cooking I cut the bottom and 1 side of a potato so I can keep it steady for dicing. I cut the flats at a steep diagonal so they will break down quickly while cooking contributing to a creamier texture. No need to use a flour base sauce for potato soup.
When the vegetables are cooked down I add the garlic and potatoes and some more chicken stock as needed. This cooks and reduces the stock to where the potatoes are near done.
At this point I add cream and/or milk and cook just a bit more. Salt and pepper to taste.
Crushed bacon
And I keep the fat from roast pork or beef. This fat contains all the flavors of roast and spices and is great for cooking!
Right on,KrisMontanaman wrote: ↑Wed Feb 17, 2021 5:12 pm I keep all the leaf lard from my premium pigs, once rendered down, it has many uses. We always have bacon fat handy!
..I save drippings from everything I cook to use later. My local small butcher shop gives away beef soup bones, as many as you want.. I make bone broth using them two or times a year and freeze it for later use...-i also used ground venison so I added some extra fat, 2-3 T. bacon fat..Stanwade wrote: ↑Sat Feb 20, 2021 3:31 am Hot dog chili tonight, 7#...this is an awesome recipe..try it-- you'll love it...
-The only thing extra I add is 1 teaspoon per pound of instant coffee...
-the ingredients in sharpie at the top right hand corner are extra of each listed..
- I also cut back on the mustard a little..
--and I can't stress enough how important it is to take the time to "brown it" 5 or 6 times, makes all the difference...
-take the time to add water 5 or 6 times then almost burn it to the bottom of the skillet each time, then scrape all that good "fond" up each time you add more water..it's worth the effort
-i also highly recommend using cast iron, if you have it..
Stanwade wrote: ↑Sat Feb 20, 2021 4:29 am-i also used ground venison so I added some extra fat, 2-3 T. bacon fat..Stanwade wrote: ↑Sat Feb 20, 2021 3:31 am Hot dog chili tonight, 7#...this is an awesome recipe..try it-- you'll love it...
-The only thing extra I add is 1 teaspoon per pound of instant coffee...
-the ingredients in sharpie at the top right hand corner are extra of each listed..
- I also cut back on the mustard a little..
--and I can't stress enough how important it is to take the time to "brown it" 5 or 6 times, makes all the difference...
-take the time to add water 5 or 6 times then almost burn it to the bottom of the skillet each time, then scrape all that good "fond" up each time you add more water..it's worth the effort
-i also highly recommend using cast iron, if you have it..
-and I can't stress enough to "brown it" 5 or 6 times, makes all the difference..
You're the man. 
cudgee wrote: ↑Sat Feb 20, 2021 5:04 amStanwade wrote: ↑Sat Feb 20, 2021 4:29 am-i also used ground venison so I added some extra fat, 2-3 T. bacon fat..Stanwade wrote: ↑Sat Feb 20, 2021 3:31 am Hot dog chili tonight, 7#...this is an awesome recipe..try it-- you'll love it...
-The only thing extra I add is 1 teaspoon per pound of instant coffee...
-the ingredients in sharpie at the top right hand corner are extra of each listed..
- I also cut back on the mustard a little..
--and I can't stress enough how important it is to take the time to "brown it" 5 or 6 times, makes all the difference...
-take the time to add water 5 or 6 times then almost burn it to the bottom of the skillet each time, then scrape all that good "fond" up each time you add more water..it's worth the effort
-i also highly recommend using cast iron, if you have it..
-and I can't stress enough to "brown it" 5 or 6 times, makes all the difference..
.. you can see the difference, right? I "browned" it 5 times... huge difference in taste ...
