Shelby

Now THAT is a sandwich!

Nice corned beef, Scuba! BK--I'm impressed. That was a long day and a great meal to top it off! I live in the boonies so it's hard to wrap my brain around being able to just run to the store a pick what you want to eat that night I had just enough homemade rye bread to make a couple of sandwiches. So we had turkey on rye with vegetable soup. I used the leftover cabbage and beans from St. Pat's in the soup. Oh and we opened up a jar of pickles that I made over the summer. I really liked this batch. For some reason this jar is spicier.

You knew it had to be coming after all of the St. Pat's corned meats........ Venison reuben sandwiches

That fresh mozz looks to die for.

I can't give you much better info than the corned beef thread that Gfweb quoted. I don't think we've ever corned beef before, always venison. We always use the Morton's Tenderquick and just the regular standard recipe for the pickling spice. We leave ours in the pickling brine for three weeks or so.

Oh DANG! I would have alerted you had I known! I'm sorry

UGH ya'll are making me feel SO FAR behind. I swear spring sneaks up on me. I always misjudge the weather. It seems like more and more it's hot waaaaaay earlier than I remember.

Lemon cupcakes with cream cheese frosting. For St. Pat's Day

Looks good to me, Kay! My plate needed color...I should have roasted some carrots. Corned venison, Rancho Gordo lima beans and cabbage, mashed taters, homemade rye bread.

Oh yeah, Kenneth! I make my husband keep all quail and pheasant livers. Delicious! Actually, sometimes we keep the gizzards, too. Pretty tasty if you fry them and then throw them in the pressure cooker.

I'm ok with green. I bought two. With matching green silicone spoons. I'll give one to my mom. Mom I hope you're not reading this. Thank you Rotuts!!!! I know, I know. Now you need me to buy a combi oven. lol

ACK! I should get one of these. That's a pretty low price, right?

Liuzhou, you have nice friends!! I look forward to seeing the beef, too. AND, I love the plate! Chicken enchiladas for us last night.

Interesting! How is the skin? Similar to dove?

I will be making that tequila chicken. I need some thighs, though. Wait, I have quarters....I could just debone them..... Regarding the tortilla soup mix, I'd definitely use chicken broth. Now I'm off to look at the amazon link so I can see how wrong I am lol.

Me too. Very much so. But, I've never cleaned birds that weren't shot, either. I was taught that you never want to leave internal organs that hold bile, waste etc. inside as they can leach out into the meat. How did you kill the birds? Looking forward to learning more

Breakfast for dinner. Boudin, biscuits, gravy made from pork cracklins and eggs from the chickens down the road. Oh and fried taters.

Hey Rob! Sounds like you're hunting? You need to take the guts out pretty quickly. Like within at least 3-4 hours. I wouldn't leave them overnight at all. You could wait overnight to pluck or skin them, however. Definitely keep them in the fridge.

The recipe I use calls for flour, so no bisquick needed I left out the coconut (didn't have any), and didn't melt the butter (I whizzed all of the ingredients in the blender for a minute) http://www.joscountryjunction.com/impossible-pie/

I have a gas stove. When I know I'm making pizza for dinner, I turn it on at least 3 hours a head of time. I have my pizza stone in there already and I set the temp. at 525 degrees. When I'm ready, I slide my pizza in and it bakes for about 10 mins. or so to get done that way Yes, I'm one of the few here that likes raw broccoli Sounds like you do, too!

For the 3,187th time I was all set to make a pie crust and then I chickened out lol. Soooooo, for Pi day I made one of those ridiculously easy Impossible pies and busted out a jar of my canned peaches to go on top. Not too bad

Nina, your pasta looks wonderful. I wish my husband liked squid! A few meals we've had: Brats and fries. I mangled my bun a bit. Bit of a chef salad with pheasant strips. Pizza and salad for Pi day.

If I'd have thought ahead better I'd be making a crawfish pie......as it is, I'm making pizza. Hey, that's a pie, right? AND, be afraid ya'll. I'm attempting to make a pie crust for a peach pie. I will report back. Oh, and HAPPY PI DAY!!!!

I need to get an electric skillet. My grammy had one and I think mom did too. Cyalexa, I'll try to remember the foil trick. When my husband fries he gets crazy with the flour. You wouldn't believe the places I find flour. YES, Smithy, I'm the same way--and I seem to be getting worse about it the older I get. The lingering smell doesn't bother me too much. My main problem is smelling it all during the prep and cook. By the time it's all done, I no longer am hungry for it. However you could probably find me around midnight, while I'm letting the dogs out, sneaking a piece from the fridge lol. Oh and the clean up. I swear I use the hottest water I can and grease still just smears around.

What about corned beef sandwiches and fries? Grasshopper pie?