Discussion in 'The Good Life' started by txskimo, Mar 8, 2015.
That depends if there are any additional ingredients.
heart attack on a plate and way too filling.
OTOH, these look pretty tasty...
you have habaneros in the garden ready now?? You must live farter west than I
That looks awesome, but I would like some thai peppers in it please
I'm doing a little experimenting tonight. Yesterday I was given a bunch of frozen meat from my dad and got a little pork loin. Originally I was just going to cook it in the oven but that's not very exciting. The new plan was to cut it like you'd make pork chops then beat it and make a chicken fried type deal. That's not very exciting either though so of course it's going to get wrapped in bacon. The question I can't answer is if I should just coat the beaten pork then leave the bacon naked or go ahead and coat the bacon in a mixture of flour and bread crumbs. Decisions decisions.....
Besides me over cooking them it turned out good taste wise. I think to make the process easier next time I'm going to grind the meat first. I think for breakfast I'm going to deep fry some bacon....mmmmm
You basically made pork weinerschnitzel! All of the chicken fried steak down in TX comes from the Czech and German immigrants trying to recreate home. Same for Shiner beer! Glad it worked.
Awesome! I wish I knew what weinerschnitzel was it sounds cooler than chicken fried steak.
"A Schnitzel made of pork can be called "Schnitzel Wiener Art" (Viennese style schnitzel) or "Wiener Schnitzel vom Schwein" (Viennese schnitzel from pork)."
These sound even cooler!
Tonight I cam home after a very long 48 hour shift on the boo boo bus and my wife let me take a nap and woke me up with center cut pork chops, fresh southern style green beans, fresh homemade garlic and cheese bread, garden salad, and fresh squeezed lemon aid. Not to mention the umteen loads of laundry were done, house was picked up, kids were quite, and all her nursing school work done for tommorow. What did I do right? but I should do it more often, did I mention how much I love her.
On holiday on Mayne Island, BC Canada.
Off to the village dock and the local fishmonger.
Fresh crab for the Gang!
Fresh caught sockeye salmon going on the grill soon...
Is the brush for applying drawn butter?
We have a winner!
...and afterwards it makes a slick preshave!
A real BBS but instead of baby bottom smooth it's butter basted smooth. You don't even need soap and razor; just let the cat lick your whiskers off.
That is WRONG on so many levels. Two of my favorite foods....crab and Pacific Salmon. And the razor is there smelling it, basking in its glory. And I'm sitting here drooling all over my keyboard. So if it stops worKi#g rigHT@@@ it issssss totallyh you8r fajult.
Tonight we stopped in at a family owned oyster bar and seafood restaurant. Just a tad more than a hole in the wall type eatery, but a far cry from the chain outfits, white tableclothes, etc. my wife had a pecan catfish dinner, served over cole slaw with a corn relish type of side that I couldn't begin to pronounce. I had a creole sampler with red beans and rice, jumbalaya, and gumbo. It was all great! To me, Mexican or creole food really isn't very good unless your nose is running and you're breaking out in a sweat. Happily, I soon had my hankerchief out dabbing at my nose, and sweating a bit! And perhaps the best of all were their hush puppies with a remoloude sauce for dipping. Outstanding!
The corn dish is probably maque choux pronounced like Mach shoe. Delicious stuff. The whole meal sounds terrific.
You are right! That's exactly what it was, and thanks for the pronunciation help, I now remember that's how the waitres said it. And it was good! The maque choux and the entire meal. Honestly, that was some of the best jumbalaya and gumbo I've ever had.
Macque Choux is my fave Cajun/Creole veg dish.
I agree with @Bama T , if the food is causing one's brow and temples to sweat involuntarily, yet one can continue eating without needing to drink constantly, the heat level is dialed in.
Tonight for dinner my lovely bride with my assistance made sauce and meatballs for my birthday dinner. For Being 100% Ukrainian she makes a terrific sauce. I'm proud to say I ate like a pig.
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