Live Stoners Live Stoner Eats !!! Let's See what's for Dinner

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Mossy said:
@Duckster ..me and hubby get one fat steak..cook it..then cut it in half.......[emoji3]...well..he normally gets 2/3rds...[emoji3]...you get a better cook out of 1 fattie than 2 individual thin ones.

If there is any left..he gets it cut into strips the next day for breakfast in a green salad....horse radish or mustard and honey dressing.......:headbang:...I'm growing my own horseradish this year to try it fresh.....:d5:



Love chicken wings..............:headbang:...for when you just fancy something Nice to eat....:d5:...simple lemon and paprika....yum.............




Well...I tried doing my own once coz we were desperate for bread substitute...but I don't Think I got it right...coz they weren't very nice..[emoji3]..maybe time to try again...?



:headbang:
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If you want a fool proof way to make cornbread/corncake/corn muffins/hush puppies, grab some Jiffy brand Corn Muffin mix. It's not overly sweet, even shipped from Amazon, it's only $8.99 for a 6 pack or usually about a dollar in the store local. The Jiffy mix has you add in a small can of creamed corn and depending on what you're going for, run it through a food processor first. For savory cornbread like Jalapeno Cheddar cornbread, it's good out the can....for more dessert style cornbread and Hush Puppies I like it in the food processor better. Keep it moist too. Denk is better. It can get dry if you don't add enough fat or overcook it. It's one of those dishes that will always be dry from someone who makes dry cakes and such...lol. Plus one for the cast iron skillet as well, that's the best.

THEY'RE called KAAAAHBS Joe's dad's stuff
 
Oh ya @Mossy we could, how many smokers and grills is to many im at 11 now. And looking at a new one, this is the time to start looking at them and watch the prices fall. October is the best month to close the deal.
 
Mossy said:
@Duckster
I'm growing my own horseradish this year to try it fresh.....:d5:
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Nice - I love horseradish - Don't think I have ever had fresh grated though. Mine comes in a jar, but noticed that it is always best when the jar is first opened. It tends to lose most of the zing after is has been in the refrigerator for a couple of weeks.
 
I'll also toss out that in some circles, you'd better be prepared for a debate over if your cornbread should be made using white or yellow cornmeal. Bit of a hot topic for some southerners in particular. I'll take either, just depends on what I'm pairing it with. Yellow if I want a sweeter, more desert or cake like bread. White if I'm looking for more of a hearty bread to go with something already sweet like boiled cabbage and kielbasa.
YUM!!!! :chef:
 
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The Elvis said:
Its way to early in the morning for you to be giving away all our food ideas!!!!:pighug:

@Mossy try the white cornbread it's just amazing!! :headbang: do you have a iron skillet???
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Naw not all just a couple of generalized tidbits. You know how it is down here. We don't eat to live, we live to EAT! Cept you can my share of the oysters bro.:bighug:
 
Mossy said:
Well...I tried doing my own once coz we were desperate for bread substitute...but I don't Think I got it right...coz they weren't very nice..:biggrin:..maybe time to try again...?
:headbang:
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Have to be careful with that fresh. Remember when I was a kid a neighbor gave my dad some fresh root to play with. He had it in the blender chopping it up on the way to making sauce. I always liked the smell, so decided to walk up to the blender with the freshly copped and put my nose right up to it and take a big old sniff. WOW!!!!!!!!!!!!!!! Didn't know that the inside of your nose could hurt that much!!! Pain went down after a few minutes....but just don't DO IT!!!! :smoking:
 
Mossy said:
What do you put into your coffee dry rub @Dr.Bubbles ...?

I usually do it wet..an expresso and molasses..pinch of chilli....:headbang:
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Folgers Instant Coffee (super fine)
Paprika
Garlic Powder
Onion Powder
Sea Salt
Cracked Pepper
Dry Mustard Powder
Brown Sugar

That's the approximate ratio....it's a taste thing. Lots of coffee and paprika, not a lot of sugar, as it will burn and ruin everything. Salt to taste. Plenty of pepper, then just fill in the blanks with the garlic, onion and mustard. I don't measure much of anything unless I'm baking desserts that require precision like pie crusts and cookies. [emoji514] Measuring everything else is just a hassle...besides, I am all about tasting EVERYTHING as I go. I even make a little micro paddy when I make meatballs and meatloaf. Fire up some little pan and sear a quick 4 min taste before I commit. I usually have to tweak it at least once. Those two dishes are notorious for eating through strong flavors. You put a bunch in and its just getting lost in the mix. Heavy hands make good balls and loaves. Bottoms up if you will.

THEY'RE called KAAAAHBS Joe's dad's stuff
 
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