All About Pocket Knives

TPK wrote: ↑Mon Jun 21, 2021 4:37 pm Today we had..., Cheese, BLT, Egg-Mc-Muffins & fries.

Hmmmm! Good!

That is definitely not from " Maccas ".

Stanwade wrote: ↑Tue May 18, 2021 3:23 am
Here's our weekend fare-- snow crab legs and u.s.d.a. prime fillets..it's Kim's birthday.. we're spending the weekend in Cambridge Springs,PA with some friends and we're gonna eat good!!!

Here's me and my better half .. she's turning "39"..

Sorry I missed this, Ryan, it looks deeeeeeeeeeelicious!

TPK wrote: ↑Mon Jun 21, 2021 4:37 pm Today we had..., Cheese, BLT, Egg-Mc-Muffins & fries.

Hmmmm! Good!

That looks awesome, Tom!


I cooked a 6 lb. whole chicken in our turkey cooker this past weekend. Had this bird on 325° for 30 minutes, the skin was nice and crispy but the meat was mouthwatering juicy. I did a Slap Yo Mama dry rub since there's something in Old Bay that my brother is allergic to. But I did do some Old Bay wings, they cooked perfectly at the same temperature in 15 minutes. Apparently we were out of Zataran's or I would have tried that on some wings. Chicken "before" and "after" pictures.

Made this for tonight's dinner. A beef mince, vegetable and pasta casserole. We had our coldest day for the year today, needed some warming up.

Cudgee, that looks mighty good! Good on the cold day's y'all are experiencing.
However, please explain to me "beef mince" and "paste". Guessing beef mince to be ground beef, maybe. Paste is not in my understanding when it comes to cooking except for tomato paste and such.
Expand this old red neck's culinary understanding, please.
Treefarmer

Nice, cudgee. Don't talk "cold" to the Canadians right now. I have the same questions Tree has.

Beef mince is ground beef, as in put through the mincing machine, same as the beef you make hamburgers with. And my fault, the paste is " Pasta ". spelling mistake, sorry. And as an update, was magnificent, and like all stews and casseroles and such, they are better the next day, so going to have some on toast for breakfast for your Independence Day. It is 7.50AM on Sunday 4th of July here.

Here is why eating BBQ is not near as much fun as it used to be. It isn't even a 'big' brisket.

Ray

Ouch! Beef femur bones for the dog now cost more than ribeye steaks did back when I was young and purty.

Any one heard from Ryan, he was a regular on this thread and have not seen him post for a while.

cudgee wrote: ↑Wed Jul 07, 2021 8:30 pm Any one heard from Ryan, he was a regular on this thread and have not seen him post for a while.

I texted with Ryan a week or so ago - he’s taking a hiatus from AAPK to focus on family.

bestgear wrote: ↑Wed Jul 07, 2021 10:31 pm

cudgee wrote: ↑Wed Jul 07, 2021 8:30 pm Any one heard from Ryan, he was a regular on this thread and have not seen him post for a while.

I texted with Ryan a week or so ago - he’s taking a hiatus from AAPK to focus on family.

Thanks for that, glad that he is well, and focusing on more important matters. Was just a bit concerned, he is one of the really good people on the forum. Take care.

Here with us the weather started to get cold and it's time for Cream soup with mushrooms, sour cream and croton.

I'd love to try that, Georgi.


Here's the German potato salad recipe I tried on Saturday and really liked it;
https://www.allrecipes.com/recipe/83097 ... ato-salad/
The trick is getting the potatoes to cook until they're done but not mushy. We picked this mustard up on Friday and it's really good.

1967redrider wrote: ↑Tue Nov 02, 2021 12:47 am I'd love to try that, Georgi.


Here's the German potato salad recipe I tried on Saturday and really liked it;
https://www.allrecipes.com/recipe/83097 ... ato-salad/
The trick is getting the potatoes to cook until they're done but not mushy. We picked this mustard up on Friday and it's really good.

Looks great!! Gotta love all the different types of potatoe salad.

woodwalker wrote: ↑Tue Nov 02, 2021 1:03 am

1967redrider wrote: ↑Tue Nov 02, 2021 12:47 am I'd love to try that, Georgi.


Here's the German potato salad recipe I tried on Saturday and really liked it;
https://www.allrecipes.com/recipe/83097 ... ato-salad/
The trick is getting the potatoes to cook until they're done but not mushy. We picked this mustard up on Friday and it's really good.

Looks great!! Gotta love all the different types of potatoe salad.

Anything cooked in bacon grease has got to be good.

1967redrider wrote: ↑Tue Nov 02, 2021 12:47 am I'd love to try that, Georgi.


Here's the German potato salad recipe I tried on Saturday and really liked it;
https://www.allrecipes.com/recipe/83097 ... ato-salad/
The trick is getting the potatoes to cook until they're done but not mushy. We picked this mustard up on Friday and it's really good.

Good little tip for cooking potato's for potato salad. Cut to size, place in saucepan with cold water, bring to boil covered, soon as it hits the boil, turn off heat and leave in the water for 10 minutes then drain and let cool. Won't go mushy.

cudgee wrote: ↑Tue Nov 02, 2021 1:23 am
Good little tip for cooking potato's for potato salad. Cut to size, place in saucepan with cold water, bring to boil covered, soon as it hits the boil, turn off heat and leave in the water for 10 minutes then drain and let cool. Won't go mushy.

Nice tip, cudgee.

Three of my home made treats.
Pralines with roasted chopped almonds.
Piecrust delights with praline topping that was put through a blender.
My vanilla ice cream.

I had to cease and desist my stringent eating regiment to test this stuff.

Oh, and a splash of good strong coffee.

Joe, that'll make you into a "big boy"!
Looks mighty delicious.
Treefarmer

Thanks treefarmer, it is tasty but I need to turn away from it. I don't need all that sugar.

I am getting this full Mangaspot shoulder(20+lb) ready for a 24 hour smoke on hickory and oak. I am injecting and putting it in a brine for 18 hours. I use kosher salt, prauge powder, turkish bay leaves, garlic cloves, onion, quality maple syrup, locally made whiskey, all spice berries, peppercorns, dundicut peppers. I will dry it for a few hours in the fridge before rubbing with my own rub. Smoke it on my Big Green Egg with a full load of hickory and oak, which should go the entire 24 hours.

Montanaman,
Pictures as you proceed would be neat if you have time.
Adding the Prague powder to a whole piece of meat is new to me. We use it when smoking mixed meats (sausages)that will be stored in the freezer.
Never used it on a piece of meat destined to be eaten as soon as the smoking is done. Maybe I'm overthinking this?
Treefarmer

Kris! Save a place for me buddy, I'm on my way!

WillyCamaro wrote: ↑Tue Nov 23, 2021 9:38 pm Kris! Save a place for me buddy, I'm on my way!

Will do! Thanks Willy

treefarmer wrote: ↑Tue Nov 23, 2021 7:18 pm Montanaman,
Pictures as you proceed would be neat if you have time.
Adding the Prague powder to a whole piece of meat is new to me. We use it when smoking mixed meats (sausages)that will be stored in the freezer.
Never used it on a piece of meat destined to be eaten as soon as the smoking is done. Maybe I'm overthinking this?
Treefarmer

I only use a small amount of PP#1 in brines(1 tsp per 1 cup kosher salt), use a little more when I am curing hams, and PP #2 sometimes, which has added sodium nitrate. I will take a few pics, will put it on in the morning. If I remember this beautiful hog was about 290# hanging.