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

I made a pot of Bean soup with a big ol smoked shamk and lots of veggies. Sopped it up with a piece of buttered Pumpernicklel.
I froze half of it but I'll still be eating bean soup for the next few days. Combined with the batch of refried beans I made for breakfasts yesterday it should get pretty fragrant around here the next few days.
If you see a Cur dog and an old crippled GSP hitch hiking down hwy 12 you'll know my dogs couldn't take it any more.

Kidding aside I complain about the lack of availability of good food stuffs around these parts but I gotta say the little grocer over in Orofino sure gets their hands on some good pork products. Their smoked shanks are the best I've ever had.

I would kill myself on all you could eat scallops.


I reckon they would be good raw too.



Charlie, that is a good looking pot of soup.

Never in 100 years had I though of putting hot sauce in bean soup. I have some of that Crystal too.

I dont see any celery in there though.......

Yeah, Charlie no &^%$%^& celery. Shape up or you and the mutts be out on #12 drivin' yer thumbs.

I gotta charge the battery to the Nikon and start posting pics !!

Put your alleged minds at ease, boys. I should have gone easy on y'all and just typed "pan seared".

Oh...it's in there....about six stalks but I was down to the heart and you know how light colored they are.
Next time I won't chop it so small.

If you've never put hot sauce in white bean soup you need to try it.....STAT!

Posted for Jim and Denny.

A scorch on dem scallops!

Please tell me you deglazed that pan with some white wine.

I'm not a neanderthal.

Yum more bivalves.

Youse really know how to hurt a guy. No fair.Had to lick the screen. YUK.

I'll bet you even heard the sizzle, Denny!

That's it. Rub it in.

What the hell does deglazed with white wine mean?

High fahlootin' way of saying clean the pan. Bangin' gravy as well.

Dump about 1/4 cup of white wine in a pan with some drippings in it and you'll see.
It picks up all the drippings and makes a delicious sauce.....the longer you cook it the thicker it gets.

You can deglaze with other things, it’s not just white wine..

I shall have to give that a try.

True but we were talking about Scallops.

IMO it’s the best way to clean a stuck cast iron or carbon skillet. I generally use water or beer.

Appologies. Didn’t catch that.