The_Shark

turky.

frets24

My Feedback: (15)

wow! Over a bill for a turkey!?!?! That must be part of the super secret isl#%ic plot to over throw the free world!!

Here's hoping that you, and everyone else who's celebrating, has a great Thanksgiving.

tommygun32

Ha...and the turkey hasn't even been flown out from the States, it's French, sacre blu!

Wishing you and everyone else a Happy Thanksgiving as well.

frets24

My Feedback: (15)

Somehow, that just seems wrong[&:]

tommygun32

Indeed it does mate.

tommygun32

Dinner tonight. This is my son's plate. I'll have mine in about an hour or so as I usually do two sets of ribs with different rubs. I like mine with a kick.

Don't mind the white bits in the pic. It was his hair brush he'd left right next to the plate and I didn't want to get it in the neck from you lot about 'Wow, he eats hairbrushes?!?!'.

frets24

My Feedback: (15)

Wow! He eats with a hairbrush and doesn't eat the yummy mushrooms in his salad!?!? (shouldn't have let on what was redacted.....

Here's our breakfast, lunch and dinner tradition for Black Friday and most of Saturday; Front nearly done, sides and back yet to go

tommygun32

That is some SERIOUS raking to do...[X(]

Can't you mulch it or do you just bag and tag it and kick it to the curb?

frets24

My Feedback: (15)

Tommygun32,
Here's from last week. When you get yours: use 72-85% lean ground round(the grease adds a good bit of flavorand is discarded easily), and 12oz of tomato paste(instructions say 8oz, leaves it thin and bland)

pic 1) 1.42lbs ground beef w/ 1.5x8oz cans paste, seasoning pack and 1.5-2 cups water

pic 2) stir it all up causing the beef to seperate

no pic) cook on m high till beef is done, add another 3-4 cups water and simmer (covered, it'll bubble and splatter)) on low; stirring occasionally(20-30 min or so) for several hours until it gets to a thin pancake batter like consistancy. (cook off the excess water) Don't stir in the last 30-45 minutes and all the grease will be in a nasty puddle at the top. cool and refrigerate overnight.

pic3-4) next day: when you're ready to cook it remove from 'fridge and peel of the hardened grease...easy peasy! Flavor stays in and you're 99% fat free reheat on med-low/med and do up your pasta-I prefer regular spaghetti, some like thin.

pic 5-6) Throw some diced onion(and/or beans) on the pasta, douse with sauce, cover with a generous amount of fine shred mild chedder(with tobasco, et al!!) and munch
(Small for the lady and first of three for me...goes well with Mt. Dew and a Dx7)!![&:])

tommygun32

Oh my...that looks good!!

I can't wait.

Quick question, you don't brown the meat off first?

tommygun32

Oh...and what are the other 'non-traditional' additions to the Cin 5 way chili?

I can't get oyster crackers out here, but I can break up some saltines.

frets24

My Feedback: (15)

Last year we had 53 bags that size...probably only 40 or so this year. several windy days helped put a bunch down the street and the boys mowed and bagged a couple times several weeks ago. The mowed mulch goes behind the front bushes to help keep the weeds down, but there's way too much to till into the garden patch behind the Wisteria at the right of the shed out back.

Back on topic....something light after the T-day gluttony, then it's variations of turkey for days.......

broiled shrimp wraps with bacon, a jalapeno slice and monterey jack cheese.

frets24

My Feedback: (15)

Used to, but now I just whip it into a frenzy for a more fine texture and don't have the chunks that browning it off first yields.

The idea behind the crackers is to sop up the remains and juices when the main part is done, so anything works; saltines,(most traditionally found at the fast food joints in Cincy) or Oyster crackers or....(I like to lick the plate when no one is looking and have a piece of bread on hand to cover[:-])

tommygun32

ooooohhh...now that looks good.

I guess you can use Jalapeno Jack as well, eh?. Did you pound the bacon out or leave it original?

tommygun32

I like your style frets. I do the same with ANYTHING I like. Mop it up with some good ol' bread.

tommygun32

I've watched a number of DDD shows where they add all the ingredients for a chili without browning the meat off and it comes out award winning. Think I'm going to give it a try. At the end of the day, the usual ground beef you get from the shop most deff is not fillet steak. It comes from a much tougher part of the cow and needs the same cooking time as say stewing beef.

frets24

My Feedback: (15)

Jalapeno jack is the trusty standy-by and the bacon is just standard thin cut...not the super paper thin.

By the way..the boys love ribs and were looking over my shoulder a liitle while ago(we're on lunch break from the leaves).....Now ribs are on schedule after the turkey is done. I oven roast on a low temp over water for hours with a lot of ground celery seed based rub and then finish on the grill with a BBQ baste. Tomato base for them and Vinegar/mustard base for me. (they say they don't like the V/M base but I've learned to do 2/3 of that and 1/3 tomato base 'cause they wind up eating all of mine!!) ANY excuse to grill!!

Back to the leaves[:'(]

tommygun32

Raking [:@]...guess that's one good thing about living out here.

No one in my family seems to like ribs with a sauce on them. Dry rub only. That's OK with me, We like it Texas style although no one other than me has been there. I like my BBQ almost any kinds of way. Dry rub, sauce on while cooking or added after. Hmmm, thinking about it, I like a thin spicy tomato vinegary sort of thing. Don't know from which part of the States that sort of combo comes though.[&:]

I like to put my ribs in a couple of big pots and simmer them with the usual suspects for about 4 hours or so. I pull them out and lay them out on a tray to dry out, then I hit them with the dry rub and smoke them for a couple of hours. It's the best I can do without a proper 'smoker'.

rgburrill

Why are all teh BS posts in the RC Cars forums? Is it that aircraft are for grownups and cars are for kids? Or is it that kids have just overrun the cars forms?

TBONE6

Don't forget.........any leftovers can be used for cheese coneys. ( they also go good with a DX7)

frets24

My Feedback: (15)

What you call BS we enjoy as casual, no drama, socializing and enjoying the multiple aspects of our fellow hobbyists. I wandered over here one day when I got tired of the inflated egos and the bickering and name calling in my usual airplane forums....seems the adults are over here and the five year olds are fighting in the sandbox of the plane forums sometimes.....

If ya don't care for it stay away...see ya!

The_Shark

food.

hobby_man

My Feedback: (8)

I eat Mc D's when I ned too poop

sheograth

Simple tonight, loads of pasta with meat sauce, herbs, and parmesan.

Smiff 24

Simple for me too....
Turkey sandwitch n doritos, I think im tired of turkey!