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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by barney, Oct 22, 2017.
Sorry bud....i will pass on the room temperature milk. I do love ice cold milk
I love both!
I always enjoyed a glass of milk just after it was strained fresh from the cow. Now days I tend to prefer an icy cold glass more, probably because I don't have a cow.
I like milk like that. I would pour it at start of meal but not drink any until I was done eating. I drink very little while I’m eating. No matter what it is.
I do like it ice cold as well. Straight out of the jug and back to the fridge.
I jumped my son once when I caught drinking out da jug years ago. He looked at me and said, I saw you do it dad. That's when I realized I was a role model and straightened my act up!
It’s usually a before bed thing for me.
Yea, I don't know how I got caught because kids were asleep.
I drink 2 pint jars before bed. 1 cold..1 room temp. If i get up at anytime...its a swig straight out of the jug.
I made a batch of pizza crusts this past Monday evening, and a batch of sauce from my Roma maters. I used the last crust and the remaining sauce for lunch today. A supreme deep dish my favorite!
I let the dough come back to life for half an hour in 1/4 cup of evoo, then sauced it heavily.
Then loaded it down with moz, pepperoni, Italian sausage, and ham. Then more Moz, bell pepper, onion and olives.
Then 17 minutes in a preheated, 500° oven on the bottom rack.
Some deep fried popcorn shrimp, garden turnips, and Turnip greens.
Deer backstrap marinated in dales, greens from garden and cornbread
Chili made from brisket burger. I keep trying and trying to duplicate Texas Roadhouse chili but I just can't get that smoky flavor. Put a bunch of smoked paprika in it to no avail. Its perfect cold weather chili. About every third or 4th bite I had to wipe the sweat off my forehead. 60 degrees outside isn't cold enough for it.
I did swap chili mixes though. I have always used McCormick but tried Brook's this time and I prefer it.
Fresh backstrap is one of my most favorite fried meats. I especially love the cool weather crops and cornbread this time of year too. Looks great!
I was really close to making chili again over the weekend, but everyone had schedules so we cancelled for a bit. That looks awesome!
You might try a drop of liquid smoke the next time to get some smoky flavor? If you try it go easy it's powerful stuff. If you've never tried Mexene chili powder give it a try sometime. We have used most everything out there but we prefer Mexene over all we have used.