Cigar Weekly

BigO · 10-10-2017, 03:08 PM

Sounds tasty to me. It's days like this I eat out. If I can find a place that does breakfast all day, I am happy.

Briandg · 10-10-2017, 03:51 PM

Stew again, spaghetti squash, home baked whole wheat bread.

grtrx · 10-10-2017, 05:16 PM

leftover beef sliced thin,mashed potatoes, braised carrots with honey

BigO · 10-11-2017, 03:09 PM

Meat lasagna and a wilted spinach salad with a warm raspberry vinaigrette. In retrospect, I should have added red onion to the salad. Would have been a good foil for the blue cheese. I think I'm craving red onions for some reason.

SmoKerch · 10-11-2017, 03:42 PM

Shepherd's pie.

Sent from my XT1080 using Tapatalk

Sancho Panza · 10-11-2017, 03:50 PM

Parboiled Rice with Butter & Creole Seasoning.

Bryan Cocktail Smokies.

N8DCJ · 10-11-2017, 04:07 PM

Quote:

Originally Posted by BigO

I think I'm craving red onions for some reason.

Because I mentioned them last night

grtrx · 10-12-2017, 09:17 PM

tonight was a gyro from a drive through... went to patents to fix landline phones... why my dad has 3 cordless phones each with 3 phones I have no idea

last night was mini chorizos simmered in cider from Galicia (chorizo en sidra)

BigO · 10-13-2017, 03:51 AM

Choriso and cider is a combination I hadn't thought of. May have to make some for lunch when everyone is gone and it's just me. Sounds tasty. Especially with a heavily garlicky choriso.

Oh, and last night was kid's night so we had take out pizza and pasta. Getting tired of Italian red sauce. In the last couple of weeks we've had spaghetti, lasagna, and now pizza and alfredo chicken. I have got to do something different this weekend.

jazznut · 10-13-2017, 06:02 AM

Cooked a 'poire' beef roast last night (a very tender but quite small cut from the mid hind quarter). The basic recipe, recommended by our butcher, was fairly simple. I took the following approach...

Pan sear the roast on all sides. (I used bacon fat in a cast iron skillet.)
Remove the roast from the skillet and season it with coarsely ground salt and pepper.
Drain the fat and place thickly sliced onion (I used white onion) in the bottom of the skillet.
Set the roast on top of the onion.
Oven roast at 350ºF for 35 minutes.
(I cooked the roast at 300ºF for the same amount of time.)
Set the roast aside for at least 15 minutes before cutting ¼-inch slices.
My method resulted in a perfectly rare and very tender roast.

I served roast potatoes and carrots as well as zucchini slices alongside, and paired everything with a tasty red Rioja.

10-10-2017, 03:08 PM	#31
BigO Publisher/Owner El Chefé BBQ Guru Herf God Join Date: Oct 2001 Location: Atlanta. Posts: 55,765	Sounds tasty to me. It's days like this I eat out. If I can find a place that does breakfast all day, I am happy. __________________ Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too.

10-10-2017, 05:16 PM	#33
grtrx Contributing Editor Herf God Join Date: Jul 2001 Location: Naperville IL Posts: 44,579	leftover beef sliced thin,mashed potatoes, braised carrots with honey __________________ "Success is not final, failure is not fatal: it is the courage to continue that counts." - Sir Winston Churchill "A sick thought can devour the body's flesh more than fever or consumption." - Guy de Maupassant

10-11-2017, 03:09 PM	#34
BigO Publisher/Owner El Chefé BBQ Guru Herf God Join Date: Oct 2001 Location: Atlanta. Posts: 55,765	Meat lasagna and a wilted spinach salad with a warm raspberry vinaigrette. In retrospect, I should have added red onion to the salad. Would have been a good foil for the blue cheese. I think I'm craving red onions for some reason. __________________ Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too.

10-11-2017, 03:42 PM	#35
SmoKerch Herf God Join Date: Dec 2002 Location: Indiana Posts: 23,607	Shepherd's pie. Sent from my XT1080 using Tapatalk __________________ Kercheval Bros. LLP Professional Procrastination Consultants 1 - (900) - GO# - SAND The Great State of Confusion Just because I may be paranoid, it doesn't mean there aren't people out there trying to get me. Visit us on The Facebook: Kercheval Bros. Procrastination Consultants ! Galatians 5:24 - NLT

10-11-2017, 03:50 PM	#36
Sancho Panza Floridays Herf God Join Date: Apr 2000 Location: La Habaña, Cuba Posts: 19,755	Parboiled Rice with Butter & Creole Seasoning. Bryan Cocktail Smokies. __________________ For every Southern boy fourteen years old, not once but whenever he wants it, there is the instant when it’s still not yet two o'clock on that July afternoon in 1863... William Faulkner, Intruder in the Dust 1948

10-10-2017, 03:51 PM	#32
Briandg CW Squirrel Wrangler Herf God Join Date: Dec 2002 Location: southwest Missouri Posts: 35,518	Stew again, spaghetti squash, home baked whole wheat bread.

10-12-2017, 09:17 PM	#38
grtrx Contributing Editor Herf God Join Date: Jul 2001 Location: Naperville IL Posts: 44,579	tonight was a gyro from a drive through... went to patents to fix landline phones... why my dad has 3 cordless phones each with 3 phones I have no idea last night was mini chorizos simmered in cider from Galicia (chorizo en sidra) __________________ "Success is not final, failure is not fatal: it is the courage to continue that counts." - Sir Winston Churchill "A sick thought can devour the body's flesh more than fever or consumption." - Guy de Maupassant

10-13-2017, 03:51 AM	#39
BigO Publisher/Owner El Chefé BBQ Guru Herf God Join Date: Oct 2001 Location: Atlanta. Posts: 55,765	Choriso and cider is a combination I hadn't thought of. May have to make some for lunch when everyone is gone and it's just me. Sounds tasty. Especially with a heavily garlicky choriso. Oh, and last night was kid's night so we had take out pizza and pasta. Getting tired of Italian red sauce. In the last couple of weeks we've had spaghetti, lasagna, and now pizza and alfredo chicken. I have got to do something different this weekend. __________________ Every time you think you've become too cynical, the world finds a way to teach you that the real problem is that you haven't become cynical enough Free speech is free speech is free speech. There is no qualifier. If you aren't outraged, you aren't paying attention. Never attribute malice to that what can be explained as stupidity. Unborn lives matter too. Last edited by BigO; 10-13-2017 at 03:55 AM.

10-13-2017, 06:02 AM	#40
jazznut Managing Editor Emeritus Herf God Join Date: Apr 2003 Location: Montreal, Canada Posts: 26,082	Cooked a 'poire' beef roast last night (a very tender but quite small cut from the mid hind quarter). The basic recipe, recommended by our butcher, was fairly simple. I took the following approach... Pan sear the roast on all sides. (I used bacon fat in a cast iron skillet.) Remove the roast from the skillet and season it with coarsely ground salt and pepper. Drain the fat and place thickly sliced onion (I used white onion) in the bottom of the skillet. Set the roast on top of the onion. Oven roast at 350ºF for 35 minutes. (I cooked the roast at 300ºF for the same amount of time.) Set the roast aside for at least 15 minutes before cutting ¼-inch slices. My method resulted in a perfectly rare and very tender roast. I served roast potatoes and carrots as well as zucchini slices alongside, and paired everything with a tasty red Rioja. __________________ My whisky adventure began at the age of nine. Good things DO take time!