chileheadmike
-
Posts
906 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by chileheadmike
-
-
On 11/3/2019 at 5:52 AM, chromedome said:
In Western Canada perogy pizza is a thing. Sour cream, potatoes, bacon, green onions and both mozza and cheddar.
I didn't find it especially appealing, but it was okay I guess. I won't throw stones, because here on my side of the country we came up with donair pizza. Ontario gave birth to the Hawaiian pizza, and I've heard rumors of poutine-topped pies in Quebec, so I guess the Great White North has something to offend every purist.
Someone has too much time on their hands. And beer.
-
1
-
-
9 minutes ago, lindag said:
Dum-Dums? Never heard of them.
Small suckers.
Several years ago I was in a week long "boot camp" for one of our IT tools. The teacher handed out either dum-dums or smarties depending on how you answered her questions.
-
4
-
-
When my two daughters were little, the neighbor dads would take all the kids out to trick or treat. It was usually pretty cold. There were usually four dads and a bunch of kids. We'd load up a little red wagon with beer and pull that around while the kids hit every house within a square mile. It was usually cold enough that the beer stayed cold. We'd even hand out some beers to passing dads as well. Probably illegal but... well... Good times.
-
4
-
1
-
1
-
-
1 hour ago, Shelby said:
I'm sorry, and no offense meant towards you, but I find that ridiculous. I lived way up in the mountains during my trick or treat years. Never once could anyone see my costume due to the heavy coat, gloves and moon boots. Suck it up, kids and parents. Stay home if you can't take it lol.
And, I was just telling Ronnie, there was one stop that they always had homemade popcorn balls. SO good. Also, homemade caramel apples---none of the nonsense like nuts or frosting--perfect caramel apples.
The good 'ole days.
No offense taken, I didn't postpone it.
It ain't that bad out. Cold and windy but not enough to keep me from firing up the Weber and grilling some chicken... in my ugly gym shorts and t-shirt.
-
2
-
2
-
-
It's raining, cold, and windy here today. They have moved Halloween to Saturday. Between 3 and 5 pm.
I liked about all the candy we got including the candy corn. Stuff I did not like were the circus peanuts (were these the forerunners of peeps?) colored popcorn balls, and those caramel things wrapped in orange and black waxed paper.
-
1
-
-
18 hours ago, CatIsHungry said:
Green Beans with Potatoes / Ham
My wife's favorite.
-
3
-
-
I made chili this weekend as well. I brought back some William's Chili Seasoning with me the last time I was in Kansas City. Who know you can't get that stuff outside of KC? I usually load up a box with WCS and barbecue sauce from Gate's, Bryant's and Joe's.
Oh, and I made cornbread in the cast iron skillet to go with it.
-
3
-
-
#4 for me. Sounds like fun.
-
I've never used hackberry, but I have seen it referred to as stinkberry on smoking forums.
As to soaking, someone did a test and soaked chunks overnight and then cut into it. There was no significant water penetration. I've never used chips, seems like they burn up too fast.
I'd let the wood sit for 6 months or so before using.
-
2
-
-
I've been using the following honey brine for years. Never fails. I then smoke over pecan on the Weber Smokey Mountain.
https://www.smokingmeatforums.com/threads/shakes-honey-brine.49739/
-
1
-
-
I think we are heading up to Minneapolis to have T-Day with my daughter, SIL and 6 month old granddaughter. Weather permitting.
My daughter and I will probably do the cooking. If it were up to her, the meal would only consist of sausage dressing and gravy. Maybe pumpkin pie for after the carb coma subsided.
-
2
-
2
-
-
Part of? What else should I be eating to supplement my food?
-
2
-
-
-
1
-
-
There's a lip on the edge of my stove that makes a perfect egg cracking surface. I use that.
-
55 minutes ago, chromedome said:
Of the foods I'd ordinarily encounter, I can't think of any I flat-out *wouldn't* eat. I'd have a qualm over octopus, now that I know how intelligent they are, though if it was served to me I would still eat it so as not to discomfit my host.
Being soy-based I guess natto is technically a protein, though it's used more as a condiment. I have not encountered it in real life, but can't imagine that I would enjoy choking down something that basically is salty, lumpy phlegm.
I was served natto once. I wanted to try it and like but, your description is pretty accurate.
-
I completely shuck it. I sometimes slather with a mix of olive oil/butter with garlic, lime, ground chipotle and salt.
Harissa-mint sounds pretty good.
-
1
-
-
On 7/28/2019 at 11:47 AM, Okanagancook said:
Cover the top with a slice of bacon.
Or chicken skin.
-
4
-
2
-
-
They look pretty good though.
-
4
-
-
My daughter and her husband were there recently. They loved the land, food, and people.
-
I hate those things. They scare the crap out of me. The only time I used one, I sliced a hunk off of my thumb. It's been 30+ years since I've cut myself with a knife and I good enough with it that I don't need one of those thumb guillotines.
-
1
-
1
-
-
I had an article come across my facebook today. It claimed that the Slurpee was invented in Kansas. I grew up in Kansas and the 7-11 closest to me sold Icee's . Two flavors, one rotated and the other was always coke. I'd never heard of a Slurpee growing up.
-
3
-
-
Ouch, I was prone to it and was allergic to alopurinal. Doc started me on very small dose and built up from there. Thankfully, I haven't had an attack for 5 years. I used to get it in my ankles and knees. Never in the big toe like most people. At the time, they just gave me a list of things to avoid. Beef, pork, stocks made from either. I remember mushrooms set it off one time. Best of luck, ain't no fun.
-
2
-
-
I detest ketchup in all of it's forms. Can't even stand the smell of it. Breaks my heart when I make garlic and rosemary roasted new potatoes and my wife and kid dump that stuff all over them.
I truly dislike MW, but not as much as ketchup.
I do like mayo and will occasionally dip fries in it.
I can't tell the difference between Duke's and Helman's. I usually get the Helman's because Dukes only comes in a 32oz size here. That's probably a year's supply.
-
1
-
-
6 minutes ago, JoNorvelleWalker said:
The ribs I found were presliced. I still had to remove the sternum and stuff as well as the silverskin from each rib. Which invites the question, what to do with the sternum and stuff?
Stock or cook it along with the ribs for a cook's treat.
-
2
-
Instant Pot. Multi-function cooker (Part 5)
in Kitchen Consumer
Posted
Oh my. I gotta make that.
I did make green beans and new potatoes on Saturday. My wife's brother drove in from Kansas to buy our daughter's car. I made the green beans and potatoes with roast chicken and gravy along with some sausage dressing. Since I didn't know when they would get here, I pressure cooked the green beans for 10 minutes, then used the slow cook for until they were about an hour away. I added the new potatoes at that time. Came out great, I am like you in that I like green beans cooked soft.