Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tonight's Supper/Dinner was/is ?

Oh....I figured it has some seasonings too.
I wasn't criticizing.......see my thread about Roux.....we can't get store bought around here or I'd use it.
We can only get Hilshire Farms Andouilly so I'm a little jealous of that package of Sausage on the counter too.

Preserved for posterity.

I picked up a flu bug nearly a week ago, and not much even sounds good.

How do you make your matzo balls?

I am a fan of the sinkers...so I use the the traditional recipe of 2 eggs (beaten), add in 2 tablespoons of vegetable oil and a bit of salt, a few tablespoons of water (or chicken stock) and then mix in half a cup of matzo meal. Let the mixture sit in a fridge for at least half an hour (the longer it sits, the denser the matzo balls), then form them into small balls (maybe 3/4" across) and drop them into the boiling chicken stock. 10 minutes later, they're done. We then put a big spoonful of grated horseradish into the soup bowl before eating it, but we tend to have a thing for that level of heat. We also add in the gizzards after they've simmered for about 12 hours and have become really tender.

Got a real good feed everyday !

Still breaking in my new Lodge 4qt Dutch Oven so Chicken and Andouille Gumbo over rice......what else?

Toast, eggs 'n' coffee for me tonight. Slept allllllll day.

A body needs it's rest.

I’d do a big batch of smothered pork chops. Some corn bread. A batch of Bart’s chili. Some field peas with bacon and greens. Lamb and barley soup. A pot of red beans. Braised shanks from whatever recently died (hope it was a lamb). BBQ shrimp.


I’ll think of some more purity soon.

I've already done Red Beans with Okra, Hoppin John with Collards, a batch of Pintos with Bacon, and I have the makings for Bangers and Mash on deck when I get through with the Gumbo. She's coming along nicely.

I like the Barley Soup Idea but I think I'll pass on Bart's Chili....not that it's not a killer recipe but it has Tomato's and I try to avoid them in my CI pots and skillets. I do like the Smothered Pork Chops idea though. I stumbled across a new recipe the other day that I'm wanting to try. I'm sure I'll eventually get around to it.

Agree on the acidity of the toms and your CI concerns. Try adding at the very end of the cook and transferring to nonreactive containers for later on.

Bear chili w/ corn bread. It hit the spot.

Walleye & coleslaw wraps.

Cold today, for lunch too !

Wife steaming the last of the Holiday tamales. Chicken green chile cheese, green chili cheese and pork.

RonT's grandma's old fashioned bean soup

Well, as it turns out, FieldGrade is my official cultural adviser.


Unpaid of course....the economy being what it is.


I am currently cooking a chicken and andouillie gumbo in my Lodge 5 quart dutch oven.

Got it for Christmas you know!


I made the damnedest pot of Blackeye peas in it a while ago.

Dang Jim....you spill almost as much stuff on the stove top as I do......"almost".

I used to use my mom's old Werner 10" chicken fryer for such tasks but it developed a crack in the bottom that eventually started leaking. My friend that's a welding instructor at the college tried to fix it for me but you know how sketchy welding old oil soaked CI can be.
I bought this 4qt a couple months ago. I'm really digging it. It's not as cool as using mom's old pan was but to be honest, having two handles as opposed to one skillet type handle makes it a lot easier to use and the beans don't know the difference.
I turned the old pan into an outdoor flower pot. I think mom would approve.

I bet she would!