Red Mosquito

I think we’re just gonna get a bucket from the Colonel’s tonight.

wease wrote:I think we’re just gonna get a bucket from the Colonel’s tonight.

how many buckets for your household? also, i could go for a bucket

doug rr wrote:

wease wrote:I think we’re just gonna get a bucket from the Colonel’s tonight.

how many buckets for your household? also, i could go for a bucket

Just one. Our oldest is away at camp right now.

Haven’t had KFC in probably 20 years but follow me to
The Food Related Random Thoughts thread….

Tacos al pastor

omelettes with a side of fruit or salad

Picked up sushi

bacon egg onion tomato avocado salsa in flour/corn tortillas

wings and fries

wease wrote:Picked up sushi

Something about sushi in Tennessee concerns me

spike wrote:bacon egg onion tomato avocado salsa in flour/corn tortillas

Take it to the breakfast thread, fella.

Lamb jalfrezi, chicken tikka and onion bhaji.

i've got a great pork chop and need to find something new to do with it

doug rr wrote:i've got a great pork chop and need to find something new to do with it

sous vide it and then throw it on a hot cast iron and serve with apple-fennel remoulade.

apple-fennel remoulade

1/2 cup of mayo
2 tbs of whole-grain mustard
2 tbs of lemon juice
2 tbs of capers, rinsed, plus 1 tbs of brine
4 celery ribs, sliced thinly on the bias
1 fennel bulb, 1 tbs of fronds minced, stalks discarded, bulb halved, cored, and sliced thinly crosswise
1 apple (fuji, gala, or honeycrisp recommended), cored and cut into 2-inch long matchsticks

whisk mayo, mustard, lemon juice, and caper brine together in a large bowl. add celery, fennel bulb, apple, and capers and toss to combine. season with salt and pepper to taste. top with fennel fronds and serve.

that sounds like a lot of work..

doug rr wrote:that sounds like a lot of work..

says the guy that gets up at 5 a.m. to smoke a pork shoulder

Chris_H_2 wrote:

doug rr wrote:that sounds like a lot of work..

says the guy that gets up at 5 a.m. to smoke a pork shoulder

i found a citrus marinade on line that i might try

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:that sounds like a lot of work..

says the guy that gets up at 5 a.m. to smoke a pork shoulder

i found a citrus marinade on line that i might try

how long do you let it marinade? i would imagine not too long with the acid.

Chris_H_2 wrote:

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:that sounds like a lot of work..

says the guy that gets up at 5 a.m. to smoke a pork shoulder

i found a citrus marinade on line that i might try

how long do you let it marinade? i would imagine not too long with the acid.

yeah, probably no more than an hour at most of even 30 minutes

got a great filet to cook tonight with some baked potatoes and corn on the cob