So what's for dinner tonight?

have a yabadaba do ole time farmerman.Slow cooking is real satisfying.

I've so enjoyed this thread!

Someone start a 'so what are you not wearing' thread! :wink:

...I'm so not wearing a feather boa

Friend of mine did some beef shoulder in the smoker that way a couple of weeks ago. I picked up some hickory chips to throw in there. He rubbed the beef down, and made up some spices to paint it with. When all was done, he cut it up and the pulled it apart, so that we had "pulled" beef, just as one gets in ol' Meh-hee-co. We had tacos and quesedillas which were out of this world . . .

Cafe Manna Java Pizza. It's yummy...whisper-thin, crisp crust that has Kalamata olives and roemary mixed into it. Topped simply with olive oil, mozzerella, Parmesan & tomatoes.

Oh and thanks for the recipe, CJ. I'm going to try it soon.

whole wheat spaghettini mixed with cracked black pepper linguini

all topped with more of that sauce/beef veggie soup stuff and some good parmesan




had to make extra - the dogs were buggin' me

cow cock 'n collards....bring your own Texas Pete....

oh yeh set, thats what Im talkin bout.
I ordered some Beef ribs done slow at a spot in ADA Oklahoma.
Waiter said
"Boy, if youre about half smart, youll take a half order." Well a half order of the tenderest smokiest barbeque sauced out hunks a beef ribs woulda covered a small table.It was great, but they had shitty beer as I recall. Maybe the place was dry and we were drinking some 3.2 .


Ive decided that , tomorrow we will have our first pork ribs of the season. Pork ribs done Alex's way, (its quick and a decent product results)
Tonight we had grilled chicken with some NEwmans own lemon pepper salad dressing as a slop sauce after about 10 min on the oil drum barby thing. Served with Jiff corn breads, an a fresh garden endive salad served with my mommas sweet/sour hot bacon dressing, and some quickly cooked asparagus outta the garden fresh.

Hey many years ago catering movie shoots in Montreal I was serving Christopher Reeve the star and he asked me what all we had and of coarse we were serving ginger/garlic ketchup honey lime juice marinated ribs .And Christopher said to me...OK Buddy Rib Me. We were good friends after that as far as Super star and Sous Chef are concerned on location.

May he RIP through those ribs in heaven.

May he RIP through those ribs in heaven.

I dont think I could gag down more than about 2 dozen

Oh I forgot chili and maple suryp for the honey.

I dont know what came over me!!

We had friends visit us yesterday, bringing some excellent home made scones, most of which we ate in the garden during the afternoon. Warm sunshine, good company.....what more could one want.

However.....two scones were left over, and deposited in the bread bin, and the blighters have been calling to me for the past 24 hours!!

Dilemma....should I wait until later, until the better half and I can share them?

In some form of private compromise, I decided to eat one, all on my own.
I carefully cut it in half, lovingly appied a heap of "Tiptree" little scarlet Jam (made from those miniature strawberries that explode with flavour), and topped it with approximately half a tub of clotted cream.

I thoroughly enjoyed it, but then realised.....one is never enough !!

I think you can guess the rest......I will blame it on the dog.

MMMmmmmm...I could just bite into your scones Lord Elpus :wink:

DING DONG !!

What's clotted cream? A butter substitute?

Chez Georges: Cornish hen with a gravy prepared
from pan dippings, cornstarch, and tarragon.

Lord Ellpus, I hope your missus forgives you. I think the British tea is a wonderful invention. We referred to our teas as "whipped cream juicies." There was always something delicious -- usually covered with clotted cream & berries.


For our family dinner table tonight:
Cold chicken that I roasted last night, cucumber & tomato salad in a rice vinegar & sesame marinade, with prawns and cocktail sauce to start.

I just tried the salad and it is yummy.

I believe is it similar to sour cream, just not sour, sort of like creme fraiche. From recipesource.com:

Title: MAKING YOUR OWN DEVONSHIRE OR CLOTTED CREAM
Categories: Misc, British
Yield: 1 servings


In winter, let fresh, unpasteurized cream stand 12 hours, (in summer,
about 6 hours) in a heat-proof dish. Then put the cream on to heat -
the lower the heat the better. It must never boil, as this will
coagulate the albumen and ruin everything. When small rings or
undulations form on the surface, the cream is sufficiently scalded.
Remove at once from heat and store in a cold place at least 12 hours.
Then skim the thick, clotted cream and serve it very cold as a
garnish for berries, or spread on scones and top with jam.