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

What’s left of the tamales after they got attacked.

What’s with the sneak shot? Like showing a little leg.

Is that a misto I see?

Boy what I wouldn't give for some home made tamales.

Yes...a Misto. I think the wife uses it.



Gumbo was very good.

I used less liquid tonight and used more vegetables.

Even threw in a shallot.


I know for a fact that I have never eaten a home made tamale.

I bet they are good.

I like more veggies and less liquid too.....I also throw in a 12oz package of frozen sliced okra about half way.
It really helps thicken and adds to the flavor IMO.

This last batch was my best to date and I've made a lot of gumbo.....I can't imagine it was because of the new pot so I'm assuming it has something to do with the oven baked Roux. I was able to get it a lot darker than I usually do.

PS....i wish we could get better sausage around here. The only Andouillie I can find is Hillshire Farms...it leaves a lot to be desired.

Forget Dinner. Mrs. FatCity made lemon bars. Yeah the grandkid is over for the evening.🙄

I did the Huli Huli chicken. Was killer.

Had a pot of rice and a big ol Caesar salad to go with.

Friday, Saturday & Sunday nights were, steak sammiches with bacon & cheese, after long days on the hard water.

Worth it though. Sammies were killer & now we gota another pile of fresh walleye & perch for the week !

Grilled Bacon Wrapped Oryx Tenderloin with Bourbon & Bacon Buttered Corn and Smashed Red Potatoes..

That looks good Dan.

Mashed potatoes, boiled carrots, roast beef, gravy, salad with home made Roquefort, and my home made bread pudding.



Pretty fair dinner for a Wednesday.

I'd like to get my hands on some of that home made Roquefort.....

Heck of a dinner Jim.

Haven’t had Roquefort dressing in probably 20yrs.

Used to be a fairly common option in restaurants when I was a kid. Can’t remember the last time I’ve seen it on a menu.

I guess years ago the supply of Roquefort cheese dried up from France.

Trade war or something.


After that, everyone switched to blue cheese dressing. Now that you can get Roquefort cheese again, folks have gotten used to the milder taste of blue and find the taste of Roquefort too strong.

Wow Dan, Awesome !

Weeks worth, maybe !

Couple of good size marinated antelope chunks done in cast iron skillet with some white beans that I simmered all day and served over basmati rice. No pics. Too busy gettin' at it.

Count me in.

Gonna be Roasted leg o lamb and magic bars for desert. Pics later.

Ok Magic Bars are up. Was informed roast lamb leg tomorrow.