Ok, two angle views tonite! Broiled salmon over lemon cous cous, green beans, baked potato, salad with balsamic vinaigrette, & you know it...a Pino Grigio.
Nice, I have a few of those Rapala knives. I don't know who makes them as I doubt they do. I have cut over a 1,000lbs of combined tuna on a trip many times, and swordfish and sharks to 400lbs with those.
Yep, the Rapala's are great knifes and hold an edge. Forschner, Russell Sani-Safe, Western, G-96, & Sheffield, among others. In the salmon haydays, I always wore a stainless mesh glove on left hand. Couple deep cuts and you will wear one....
Definitely, Dexter Russel, and Henckels. The true German quality. Not the box store version. Never got the hang of the gloves as I knife with both hands when needed.
Chicken legs with mrs dash chipotle seasoning on the smoker now, will get basted with baby rays when they come off in an hour. Noticed some rib steaks in the fridge too, this is very perplexing. Wife is making tacos tonight as well. Is four meals a day too many?
Nope, some days two, some days 4. It's all been done before.... Bought 6 pkgs of this smoked salmon cuz krogers had it 1/2 off. Couldn't pass it up at $6 ea. It's good till June 22nd. Goes great with beer & smoked sharp cheddar!
Decided to make a chili today, I’ve never done it. A patient gave me 2 pounds of bison meat from the ranch. I added a half pound of ground veal, and the following ingredients.
Bison meat is awesome!! Cook at lower temperatures than beef as it's not anywhere as juicy as beef when cooking. You may need to add some extra water or broth during cooking, although the veal may help with that. Otherwise, your recipe looks great. Bon appetite. I made melt in your mouth chicken yesterday for the first time. Was so excited to try the end result, never took any photos. It was delicious and I'll make it again soon.
This is the wife’s birthday weekend so I am making spaghetti & meatballs with meat sauce. That is the way she likes it and that is what she wanted today. Sorry, didn’t take any pictures. Friday she wanted hot wings & beer and last night we had a Molcajete bowl for two at her favorite Mexican restaurant. I do have a picture of that.
Just slid a big tray of Italian sausage, peppers, onions, potatoes and garlic in the oven to roast. All the ingredients are cut into bite sized chunks. Then tossed in a plastic bag. The bag has too much (for wussies) oregano with red pepper infused olive oil in it. Shaken till all is oil/oregano covered. When married I knew how to hard boil eggs and make PBJ sammiches. A ham sammich was a bit complex. Once I was single again I had no choice. I began to cook. I cook 1 day a week. 2-3 entrée's. I just nuke up one or the other, for rest of the week. Have a turkey meatloaf ready to go in the oven. After the sausage roast is done.
That's a dbl recipe. Sounds good! I use this quick 1/2 batch chili recipe that gets it done in 35 min.
