Creations from our LockDown (2 Viewers)

[Saddletramp]

Helped my friend @Dilspec cook some grub on his skottle, marinated beef, peppers, onion, scallions and mushrooms

. Prep work done by his lovely wife before she sent him off to Solid Axle Summit.

 

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Just some quick sliders and mac n cheese.

J

 

[Dilspec]

Thanks for showing me the ropes. @Saddletramp

Getting better at this.

 

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Our take on a french dip.. Tenderloins, render ribeye fat and stock for the au jus and sliced russets.

J

 

[DougRFJ62]

Chuck Roast with Greek pepperoncinis and mash potatoes.

 

[FLATU8ER]

Well, tomorrow will be rib eyes on the grill with yellow squash, and bacon wrapped asspergrass.
Wife will do some shrimp scampi with some 15-20's (size of shrimp) in real butter.
And maybe finish off with a OG sour diesel indica.

 

[FLATU8ER]

WTF are the rest of you guys up to, I mean it's Saturday

 

[DougRFJ62]

WTF are the rest of you guys up to, I mean it's Saturday

Well I joined a jiu jitsu training center this last week , started listening to the Jocko Podcast ( one of the best podcasts out there) and just being too lazy.

 

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Some pics from today..

Collards

 

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Cream corn and beans

 

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Cinnamon apples and BBQ chicken sandwich.

 

[FLATU8ER]

Dayum, I wanna learn more about them Greens!

 

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Dayum, I wanna learn more about them Greens!

Easy.

some bacon and a ham hock
1 large onion diced
64 oz of chicken broth (low sodium)
3 cloves of garlic sliced thin
1 tablespoon of pepper
1 tablespoon white sugar
2 -4 bunches of collards; rolled/sliced and cut

Cook on medium heat until the meat pulls away from the hock.. Done.

J

 

[FLATU8ER]

Thankyou Sir, I have made them once before and hit the red pepper flakes and ACV a little too hard.
I used about 4 ham hocks, after they pulled from the bone, I pulled all the meat and re-incorporated into the pot.
Damn that was good, but I was not used to the heartyness of the greens compared to spinach (which I love)

 

[TRAIL TAILOR]

Thankyou Sir, I have made them once before and hit the red pepper flakes and ACV a little too hard.
I used about 4 ham hocks, after they pulled from the bone, I pulled all the meat and re-incorporated into the pot.
Damn that was good, but I was not used to the heartyness of the greens compared to spinach (which I love)

Greens will always be a little leathery/firmer in comparison.

I rarely put ACV in my greens anymore.

 

[FLATU8ER]

Yup, found that out. I've been watching them on cooking shows and my mouth was watering.
I gotta make some more.

 

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Yup, found that out. I've been watching them on cooking shows and my mouth was watering.
I gotta make some more.

I might put a little Trappey's hot pepper vinegar on after if I think they need a bit more acid/heat.

J

 

[mudgudgeon]

Some pics from today..

Collards

View attachment 2414043View attachment 2414045View attachment 2414046View attachment 2414047

What all have you got going on here? Looks interesting?



Edit : never mind, I see you answered already

 

[DougRFJ62]

Meatballs , marinara and ravioli

 

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Shrimp boil

J