richieb Posted November 30, 2017 Share Posted November 30, 2017 15 minutes ago, Tarheel said: Rich you don't want that tough old bird in your cooker. Ever see his toe? I just threw-up in my mouth. Thank you in advance -- 6 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted November 30, 2017 Share Posted November 30, 2017 42 minutes ago, Tarheel said: Rich you don't want that tough old bird in your cooker. Ever see his toe? 2 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted November 30, 2017 Moderators Share Posted November 30, 2017 2 hours ago, dirtmudd said: well now are you going to share.. the ancient Chinese secret... No ancient Chinese secret, just a backwoods Arkansas thing. After watching him I just stole the idea it's so simple, I think the cast iron skillet helps it to. He just put a few tablespoons of vegetable oil in a cast iron pot, mixed buttermilk and self rising flour until it was a little wetter than if you were trying to roll out biscuits. He just dropped large spoonfuls into the skillet starting on the outside going around then a few in the inside until it was full. Baked at 450 until done and a little browned. The come out lighter than a bisquick mix biscuit and really easy, I usually make 2 pans. After they cool I put any leftovers in a gallon freezer bag and freeze, later they are 90% the same after microwaving, this is really handy. other people want to get fat for the holidays....namely me..... I'm there already to bad Chuck can't have any... Atkins diet..... Chuck how are you feeling... brother Bill i hope things to well with you.. Akdave I hope things to well tomorrow with the little one keep us posted..... 2 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted November 30, 2017 Share Posted November 30, 2017 2 minutes ago, dtel said: sometimes simple things are simply the best !!! thank you for sharing ! 2 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted November 30, 2017 Share Posted November 30, 2017 5 hours ago, rplace said: Slow here today. Tina Brooks and a stolen Starbucks cup. Not a fan of the logo, but the size is just perfect. Side note a few pages back we discussed my machine's problems. I did take the boiler completely apart and all the valves/pipes inside. It did not have much scale built up for 2+ years, but seems to be working fine ever since. I like the shape of that mug -- looks cool. 2 1 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted November 30, 2017 Share Posted November 30, 2017 4 hours ago, dtel said: I love biscuits. me too. biscuits and gravy for breakfast was always a favorite of mine. 3 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted November 30, 2017 Moderators Share Posted November 30, 2017 2 hours ago, CECAA850 said: You're lucky. I got mustard plasters. Have no idea what that is. 1 hour ago, richieb said: Hmm - I do the same to slabs of ribs and/or pork shoulder prior to smoking?! You won't fit in my smoker - in one piece?! If we cut him up we can throw away a few parts if you don't mind. 56 minutes ago, Tarheel said: Rich you don't want that tough old bird in your cooker. Ever see his toe? No i tried to avoid those pics. 40 minutes ago, richieb said: I just threw-up in my mouth. Thank you in advance -- I do the same thing when smoking, but now I will be thinking about Carl's toe, smoking will never be the same. 1 3 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted November 30, 2017 Share Posted November 30, 2017 @dirtmudd Mike, do you work in the food industry? 3 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted November 30, 2017 Share Posted November 30, 2017 Just now, BigStewMan said: @dirtmudd Mike, do you work in the food industry? yes I do Steve.. 3 Quote Link to comment Share on other sites More sharing options...
Moderators dtel Posted November 30, 2017 Moderators Share Posted November 30, 2017 1 minute ago, dirtmudd said: 2 minutes ago, BigStewMan said: @dirtmudd Mike, do you work in the food industry? yes I do Steve.. Thought so with all the cooking/food ideas and the 50 turkeys was kind of a giveaway. Tough business 4 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted November 30, 2017 Share Posted November 30, 2017 Just now, dtel said: Thought so with all the cooking/food ideas and the 50 turkeys was kind of a giveaway. Tough business you saying I’m stupid? that’s ok, it wouldn’t be the first time that i’ve been called that. I do remember him mentioning a busy thanksgiving; but, wasn’t sure if he was a caterer or what. 1 1 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted November 30, 2017 Share Posted November 30, 2017 1 minute ago, dtel said: Thought so with all the cooking/food ideas and the 50 turkeys was kind of a giveaway. Tough business wait till Xmas eve day... stuffing calamari ( squid ). 500 pieces..or tubes...for sauce....and the seafood that day.... 4 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted November 30, 2017 Share Posted November 30, 2017 2 minutes ago, BigStewMan said: you saying I’m stupid? that’s ok, it wouldn’t be the first time that i’ve been called that. I do remember him mentioning a busy thanksgiving; but, wasn’t sure if he was a caterer or what. Steve i don't do it to the level of execution ...I did before running a restaurant... 4 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted November 30, 2017 Share Posted November 30, 2017 3 minutes ago, dirtmudd said: wait till Xmas eve day... stuffing calamari ( squid ). 500 pieces..or tubes...for sauce....and the seafood that day.... i LOVE Calamari. What i REALLY love and haven’t had in a VERY long time, is Abalone. As a kid, we’d eat Abalone in soy sauce and it was soooo tasty. I’m a big fan of clams too. 1 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted November 30, 2017 Share Posted November 30, 2017 1 minute ago, BigStewMan said: i LOVE Calamari. What i REALLY love and haven’t had in a VERY long time, is Abalone. As a kid, we’d eat Abalone in soy sauce and it was soooo tasty. I’m a big fan of clams too. abalone mushrooms ? 1 Quote Link to comment Share on other sites More sharing options...
Tarheel Posted November 30, 2017 Author Share Posted November 30, 2017 Just now, BigStewMan said: i LOVE Calamari. What i REALLY love and haven’t had in a VERY long time, is Abalone. As a kid, we’d eat Abalone in soy sauce and it was soooo tasty. I’m a big fan of clams too. There's no "A" in baloney Steve. 1 2 Quote Link to comment Share on other sites More sharing options...
dirtmudd Posted November 30, 2017 Share Posted November 30, 2017 1 minute ago, Tarheel said: There's no "A" in baloney Steve. https://en.m.wikipedia.org/wiki/Abalone got it Steve 1 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted November 30, 2017 Share Posted November 30, 2017 2 minutes ago, dirtmudd said: https://en.m.wikipedia.org/wiki/Abalone got it Steve good eating; but, be prepared to pay a small fortune ... if you can even find a place serving it. 1 Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted November 30, 2017 Share Posted November 30, 2017 5 minutes ago, Tarheel said: There's no "A" in baloney Steve. when i was a kid, we’d eat fried baloney sandwiches. haven’t had that in years; but, they did taste good. 2 Quote Link to comment Share on other sites More sharing options...
Tarheel Posted November 30, 2017 Author Share Posted November 30, 2017 Just now, BigStewMan said: when i was a kid, we’d eat fried baloney sandwiches. haven’t had that in years; but, they did taste good. with mustard? Not ketchup? 1 1 Quote Link to comment Share on other sites More sharing options...
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