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  1.

    Gumbo

    That looks excellent and the roux is nice and peanut buttery. I would eat that.
  2.

    Gumbo

    I don't see oil or butter or flour. You gonna make a roux or buy premade? Andouille? Filé powder? Cmon man!
  3.

    Fresh fried mushrooms

    I have them a good soak in cold water and rinsed off the dirt. Some still held a little so I brushed it off.
  4.

    Fresh fried mushrooms

    Yum! I have a bag of chanterelles to dry fry tonight. They've been growing like crazy at the house. There are 4 different patches with at least a hundred shoots total. I cut about 20 but they're easily a couple of pounds uncooked.
  5.

    Shrimp and grits!

    That looks fantastic. The best I've had dining out has been at Milton's Quisine in Crabapple/Milton.
  6.

    Show your Hot Dogs

    I was halfway through a 5th of Kraken so I was lucky to get the chili on the dogs!
  7.

    Show your Hot Dogs

    Camping. Nathan's dogs over a campfire with some chili and yellow mustard. This was the first pair that night. Top slice buns master race!

  8. I NEED DEER JERKY RECIPES FELLAS

    a simple one Buy a bottle of Allegro hot n spicy marinade Cut your deer rump roast or shoulder in 1/4-3/8 inch sliced at around 45 degrees of the muscle grain and crop the strips in the marinade. Once they're all in the marinade, kinda turn them over so that what was on the bottom is now on...
  9.

    So I made more blood sausage/ black pudding (boudain noir), Morcilla

    Yours looks good. I had some in Ireland and thought "This tastes like a scab."
  10.

    My first chanterelles!

    the look a like, jack o lantern looks similar but is easy to identify. it grow on wood, has.vanes on the bottom and is yellow or orange when split. the chanterelle grows from the ground, has more like ribs on the underside and is white amd string cheese looking on the inside. the good thing...
  11.

    My first chanterelles!

    this is a gallon bowl of them. theres still plenty to pick so now im looking into dehydrating them.
  12.

    My first chanterelles!

    i got a little nervous after eating and watching a video showing jack o latern mushrooms which are toxic and look very similar. i had to go check mine again to be sure i was safe. im still alive so all is well. i went back out and found another dozen and havent even ventured out of the front...
  13.

    My first chanterelles!

    I looked in the yard this morning and it's orange with chanterelles. I pick a pound or so and cleaned them up. A little nervous about wild shrooms, so I googled and googled to make sure I ID'd them right, so sauteed a few in butter with some onions and white mushrooms. Man, a meaty, sweet...
  14.

    When it looks as good as it tastes

    Mmmmmm... avocado toast!

  15. I may have just imagined awesomeness..

    Great idea! GF and I made buffalo chicken dip last night for the superbowl- two chicken breasts, shredded, a block of cream cheese, 8 oz of shredded cheddar, half a tub of sour cream, bunch of crumbled blue cheese, half a bottle of Franks hot sauce. wow, that stuff is so good! She made the...

  16. I may have just imagined awesomeness..

    Yes, precook. I'm thinking of putting it in the oven so that it's straight as can be for layering.

  17. I may have just imagined awesomeness..

    I imagined it. I have yet to construct this and will make it soon, but it demands my full attention and some consideration and engineering. I don't want soggy bacon, and I need to get some measurements to make sure I have enough. I'm thinking 2 or 2.5 pounds of bacon. Nah, call it 3 pounds...

  18. I may have just imagined awesomeness..

    Bacon lasagna. Instead of lasagna noodles, use bacon So it's- mozzarella bacon ricotta meat sauce bacon mozzarella bacon ricotta meat sauce bacon meat sauce meat sauce is made from ground chuck and Tennessee pride 50/50.
  19.

    Biltong

    Yeah, I see it with making jerky. I dry at 185 degrees. If it hits close to 200, it seems that the blood and fat boil and it cooks grease out which can go rancid and make the meat rot/stink.
  20.

    Biltong

    Simple and effective. Do you know what kind of temps it reaches? I'm thinking of putting one together, and in the summer heat, my shop reaches 110+ with the doors closed. from the time that you hang the meat, about how long til it's ready? I like the look of the cuts. I usually make jerky in...
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