Whatcha cook'n??

Just kidding.

Looks too good.

Unfortunately it's hard for me to cook good food like that because I am only one person and you can't really cook food like that for one person. But when I do, I have leftovers for a a few days.

My specialties are speghetti and meatballs and crab au gratin.

Caption Contest #4 Winner

Protein Shake
Sliced tomatoes
scrambled eggs
Vegetable Beef soup
peanut butter and banana sandwiches

Tonight will be ribs!

R.I.P. SGT. John David McConachie 1921-2007

Click here to learn how to post pics
http://forums.nicoclub.com/zerohelp

2007 G35 Coupe 6MT JWT/Z tube, 5/16 Spacer, MREV2, Stillen Cat-back Exhaust,GT Spec strut brace

Also, you can go to any Elvis restaurant and get you a peanut butter and nanner sammich. (Said in an Elvis accent)

Quote, originally posted by Poyzinous »

Don't forget theft! ... anyway Rich, one thing I love about NC is the Pork BBQ. I love pulled pork. Especially Puerto Rican style. I actually have a mild pork allergy but when mom makes Pernil, which is PR style pork, I eat a whole plate full... But that NC style bbq is great. Makes me wanna go this weekend...

I LOVE the Q that I cook cause it's was I was raised on...sauce is handed down from gen to gen. Dad used to hickory smoke shoulders all day. Would also smoke a half dozen chickens that had been marinatied in vinegar based BBQ sauce over night.

But, I do appreciate lots of other Q.
My kids also like mine the best and they've been exposed to several other great ones in the High Point/Lexington area.
My favorite in that area would be Kepley's BBQ in High Point on HW 311 and Stamey's on High Point Road in Greensboro. If you ever are in that area, check them out!

Try this. Cut up a chicken throw it in a large pan swimming in vinegar.
Add Taco seasoning and salsa. Cook with a lid on it.
Taco Chicken!! Pretty EZ and pretty good.

Speaking of something that sounds yummy. I'm making a Crockpot chocolate cake for Thanksgiving. It is a box of chocolate cake mix, box of chocolate pudding, chocolate chips, sour cream, eggs/water/oil etc and you cook it for about 6 hours. YUM....I'm just going to put a spoon by the C/P and some 'niller ice cream and let everybody have at it.

(I wonder how many carbs that bad boy will have )

Poyz...what are you doing up so early??? My goodness, it isn't 6 there.

http://regisandkelly.go.com/re...r7321

For those too lazy to look.

Picture this:

Large cracked wheat bun
1/2 lb sirloin burger patty
3 grilled shrimp
2-3 slices of Andouille Sausage
With Chipotle/Cilantro Mayo

Recent Foods:

>Mashed Potato and Carrot Tacos with homemade Miltomate Salsa (That SH** is delicious)
>Bonless Beef "Ribs" marinated in my own wine/seasoning concoction. My wife won't share these at work because she loves them so much.
>Turkey Chili with zuchini, fresh white corn, cheddar, and oyster crackers.

F/S:G35/350Z/FX35/Altima Grounding Kits

Quote, originally posted by Mr1der »

go see her, have the most brutal sex ever, then drink most of her milk from the carton and leave.

One other thing, you ever going to let Luke meet your daughter so she can turn up her nose at him?

LOL! NO!
The top knife was just a stand in since the new one (bottom) was dirty!

Also, got a couple of Case knives for my 25th anniversary at work!
So, no, def. do not need a new knife!!
However, if you still feel I do, you have my address!!

If I use your address, it's because I'm hungry, not because I'm sending you something lol.

When Renee & I got married (21 years ago ), we registered henkel knives.
She had been married before and had a full set of really nice china.
She did ask if I wanted to register a new set! LOL!!! I knew what that meant. Didn't matter how many sets we got, I was going to have to finish it out of my pocket.

So, we have a good selection of henkels - 6 inch chef, carver, bread, etc.
One of my favorites is a boning knife. Great for deboning chicken.

The 12 inch knife I found at a Tuesday Morning store. It was marked down from somewhere around $100 to 30 something!!! I had been looking for a wide blade for chopping BBQ, but a long blade works pretty good too. Keeps my knuckles out of the Q while chopping.

I first used the crap my parents had back in the day. Stamped steel that was never sharpened. Then I found some bizarre as seen on TV knives at a local store. They were teflon coated, with holes drilled in (sounds like rotor technology meets the kitchen lol). From there I got a Hampton Forged Slicer (great long narrow knife) and when Linens and Things went out of business, I picked up the Henkels for 50% off. Wanted a whole set, but I wasn't sure about the knives and didn't want to take a big plunge.

Henkels are nice, but they are soft which askes for frequent sharpening.

I just committed some type of knife blasphemy today when I bought a Wustof sharpener for the Henkels

As for sharpening, Renee gave me a Chef's Choice several years ago.
But, my Henkel's seem to keep an edge fairly well.

Ingredients:

Farmer John's Louisiana Hot Sausage
4 Vine Ripe Roma Tomatoes
Half a Large Sweet Onion (Maui or Mayan Sweet)
1 1/2 Tsp Garlic Powder divided (Fresh crushed garlic would have been better, but I ran out)
3 tsp Dried Italian Herbs (Oregano, Basil, Thyme, Parsley, Rosemary)
1/2 tsp Red Pepper Flakes
1/4-1/2 c parmesan cheese
Olive Oil
Sweet Peppers (Red, Yellow, or both) cut into bite size pieces
Trader Joe's No Boil Lasagna Pasta
2 small cans of Tomato Paste
2 Zuchinni/Italian Squash thinly sliced (1/16-1/8")
2 Large Patty Pan/Flying Saucer Squash (1/16-1/8")

Basically, I made a tomato pasta sauce out of the tomatoes, tomato paste, onions, garlic powder, red pepper flakes, and Italian Herbs and simmered it adding water every so often so it didn't dry out.

I cut up the sausage by first removing the casing, then cutting it into small chunks and frying it (took a paper towel and blotted/wiped away the excess grease when it was done).

Sausage and sweet peppers went into the sauce and simmered for quite a while while I prepped the veggies.

Got an 8x8 baking dish and put down a layer of sauce, then the uncooked lasagna pasta, then arranged the squash in alternating rows, then more sauce, then a generous amount of parmesan cheese, more lasagna pasta, and kept that going until I only had enough sauce for one more layer at which point, I put down more squash, "drowned" the dish in the remaining sauce, then sprinkled more parmesan cheese on top.

30-40 mins at 375 F.

Sorry, didn't take a picture before I started devouring it last night.