chileheadmike

Wish I was there. Thank you for sharing.

This made me laugh. Everything sounds delicious.

even when you are cooking at home for a few friends, or a larger party, do you follow this practice? Yes, makes me crazy to cook in an unorganized mess. does your significant other clean up after you? I'm too much of a control freak and she's too haphazard when putting away pots/pans/glasses/dishes. She offers, but I try to do it myself. Otherwise, when she's out of the house, I'll go back and reorganize. do you just throw it all in the dishwasher for later? I load it and set the timer to when I won't have to listen to it. do you have a butler's pantry? I don't know what that is, so probably not.

Chicken and green chile enchiladas with Spanish rice and refried beans.

I occasionally see them 2 for $1. They're usually close to $3 each.

There is one close to my work. I go there once a month or so. Their version of a philly is odd and I never order it. I do like their Italian and I usually get the 8" rather than the 6". Bread is good, I think the amount of meat is fine, veggies are fresh. The fries are pretty good and always server hot out of the fryer. I agree that it is pricey, hence the once per month visits.

Yes it was a gift. Quite a bit of them. My wife and kids won't touch any kind of mushroom so, that's what I did think up. It was pretty good. Had I thought about putting the powder in the sauce I would have.

I was gifted a bag full of morels one year. I ate my fill and still had some leftover. Crazy, I know. I dried some and ground them into power and then worked that into some fresh pasta dough. Served with more morels and a mix of other mushrooms along with thyme, garlic, chives, some cream and parm. Not bad.

It is right down the road from me. But I don't know diddly about horse racing. Our team at work did go to Keenland last fall. Probably have a couple of mint juleps and watch the hats on the local news channel. I lucked into an interview, tasting, and tour of Buffalo Trace a few weeks ago. Wonderful time. We got to speak with their lead chemist for about an hour. Tasted about everything they make, including a couple versions of Pappy. Then a two hour tour of the distillery. I don't think that the two hour tour AFTER all the tasting was a coincidence. Wonderful time and they could not have been more gracious. I bought a big bottle of Eagle Rare that will be perfect for the mint juleps. Might have to whip up a hot brown. Or ribs. I dunno yet.

Oh man.

My wife will only eat steak (pork, or chicken) extra super well done, usually a filet. I don't have any problem doing it. I load half of the Weber with lump charcoal and let that get screaming hot. I sear her steak and then move it to the side with no charcoal, let it sit until it's extra super well done. At that point, I start mine. Unfortunately, restaurants don't seem to be able to do this. For our anniversary dinner this last time, we went to one of the nicest restaurants in town. She asked if they could do it, they said of course. Then after the third try we gave up. I'm curious why she insists on sharing a single steak.

Home made beef and cheese enchiladas. Spanish rice and refried beans.

I started some last Sunday. Yesterday, my wife decided to do some cleaning and "flushed that nasty stuff down the sink" while I was at work. Sigh. Oh well.

Cookin Cajun. Smothered pork chops. Brown roux, trinity, chicken stock, garlic and spices. Served with penne.

Nothing much to look at, but I made jambalaya to take for my lunch this week. Subbed barley for rice. Pretty good. Took twice as long to cook, but not bad.

Roast chicken , mashed new potatoes , pan roasted cauliflower .

#10 made me laugh. Thanks.

I agree with this rule, but rules are meant to be broken. I've had some pretty tasty oysters broiled with butter, garlic and parm.

True. It was the Le Creuset, so I try to keep metal out of it.

Nylon, but I'd just set it down in the cutting board and went to move it so I could cut veggies.

While making a dark roux, pick up the business end of my spoon immediately after setting down. Don't ask me why. Nice blister.

Cascade works for me. Not as well as the leaded stuff though. I'm ok with slightly cloudy glasses if it means I'm not dumping phosphates into the water.

Maker's Mark bourbon barrel smoked pulled pork and a twice baked potato. Let's go Chiefs.

I generally agree, but I do love a fried oyster po boy.

Much nicer and probably bigger than the apartment my wife and I lived in when we were first married.