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Old January 10, 2018   #5416
upcountrygirl
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We just got through Monday slaughtering and processing some hogs that we didn't have enough of a winter last year to do what we wanted to do with them. We also thinned out some of the flock of chickens. CRACKLINGS!!!!! Cracklings that aren't highway robbery to buy at the store!

Got a pork shoulder roast and pinto beans cooking now to make our version of chimichangas.

Oh yeah, Rajun we tried Mirliton Casserole with a mixture of crab and shrimp. Almost as good as the original one subbed with Andouille sausage.

What's for supper, everyone?
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Old January 10, 2018   #5417
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Chili onion cheese dogs again for me.
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Old January 10, 2018   #5418
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Duck soup here. From the remains of the birthday party....
OMG gotta bake another cake, there's another birthday tomorrow.
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Old January 10, 2018   #5419
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Tonight, leftover fried chicken (We had a large lunch).
Tomorrow, pepper steak.
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Old January 10, 2018   #5420
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Thawed and reheated some turkey breast, dressing balls and gravy from Christmas, finished off the cranberry sauce and made a couple pumpkin pies last night. Dinner was very satisfying and hubby has enough pumpkin pie to keep him going for a while. So, dinner cost was the pies.
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Old January 10, 2018   #5421
Father'sDaughter
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My WebstaurantStore order arrived today. For just a few extra dollars worth of postage, I was able to add a 20lb bag of Mayocoba beans to my order. The beans cost $24 -- vs $13 for a 2lb bag on Amazon.

By the time I got home from the office, my husband had used a pound of them to cook up a big pot of beans and rice. Perfect with some of the corn tortillas I made on Sunday!

Last edited by Father'sDaughter; January 10, 2018 at 11:56 PM.
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Old January 11, 2018   #5422
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Quote:
Originally Posted by Rockporter View Post
Thawed and reheated some turkey breast, dressing balls and gravy from Christmas, finished off the cranberry sauce and made a couple pumpkin pies last night. Dinner was very satisfying and hubby has enough pumpkin pie to keep him going for a while. So, dinner cost was the pies.
For the past... countless years, we buy an extra turkey when they are so cheap near Thanksgiving. We cook it around the middle of February during a cold spell. It helps heat the house and mmm the smell and taste. We cannot cook a turkey without Jan's cornbread dressing and giblet gravy. Asparagus is usually sold cheap in February here, so that's one side. The rest depends on what we want at the time. Then we don't cook a whole turkey until Thanksgiving. It keeps turkey being a special meal.

Now, I'm hungry.
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Old January 11, 2018   #5423
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What are Mayocoba beans? And Robert, I love turkey but I too like to keep it special.
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Old January 12, 2018   #5424
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Posted this before.
http://americanradioworks.publicradi...ans/index.html
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Old January 12, 2018   #5425
Gerardo
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Default Gifted a turkey, so it qualifies as cheap eaten

Defrosted the bird, went full Predator and removed the spine then sliced the wings and legs off.

4 budweisers and two TKT lights party leftovers, garlic powder, onion powder, brown sugar, red wine vinegar, copious pepper-smoked salt rounded out the brine.

72 hrs in fridge.

Olive Oil and French butter. Oven time 3 hrs, 2 high heat covered, 1 uncovered lower temp. breast side down.

Sides: corn potatoes biscuits from the spiral can.

turned out excellent
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Old January 12, 2018   #5426
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Quote:
Originally Posted by Worth1 View Post


Glad to see the ridiculous patent was finally revoked. Too bad it was ever granted in the first place...

I'd never had the beans before, but had been on the lookout for them since you posted about them quite a while ago. I haven't found them locally and just couldn't bring myself to pay the $6 plus per pound on Amazon. When I found them on WebstaurantStore for so cheap, I just couldn't pass them up.
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Old January 13, 2018   #5427
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All this turkey talk and mine's still in the freezer.

I did get a whole chicken out of the freezer to start unthawing in the fridge to cook Sunday. I am thinking of barbecuing it in the oven. It's going to be cold that day and the extra heat from the oven will be nice. I'm not sure of how I want to barbeque it though.
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Old January 13, 2018   #5428
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Quote:
Originally Posted by Father'sDaughter View Post
Glad to see the ridiculous patent was finally revoked. Too bad it was ever granted in the first place...

I'd never had the beans before, but had been on the lookout for them since you posted about them quite a while ago. I haven't found them locally and just couldn't bring myself to pay the $6 plus per pound on Amazon. When I found them on WebstaurantStore for so cheap, I just couldn't pass them up.
I'm glad you liked the Mayocoba beans I personally cant think of anything not to like about them.
Not really a big fan of pinto beans myself.

One thing I like about immigration from other lands to the US is the varieties of food these people bring with them.
When I was a little kid my step nephew Tommy that was a year older than me and I ran around with a Mexican kid named Johnny Rodriguez, not to be confused with the singer.
We rode bicycles and went fishing at the cemetery lake and we swam at the what was then called the Mexican swimming hole on sulfur creek.
The public pool for the white folks was across the street at the park.

We were always excepted and we were always invited into the homes to eat the wonderful food our friends families concocted.
I remember Johnny's mother making us armadillo tamales.
Food really does bring people together.

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Old January 13, 2018   #5429
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Last night I had a huge plate of thrice fried french fries and a giant ground chuck steak.
The real kicker and star of the show was the ketchup.
I put a pig dollop on the plate and about three drops of my fermented ghost pepper sauce in it and mixed it up.
Wow, the flavor was unreal it had a wee bit of heat but it really brought out the flavors of the fermenting and the peppers big time.
It didn't taste like ketchup hardly at all.

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Old January 13, 2018   #5430
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Homemade tater tots tonight with toast and eggs.

Just grate potatoes add some fruit fresh soak water so they stay white and squeeze out the excess water and add flour make balls fry.

Worth
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