Double post
What's for dinner tonight?
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ON THE JOB TRAINING...Even a touch of re-conditioning. Once you get it baked in a wood fired oven and have the smokey taste on your tongue, you'll never go back. GP
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I've eaten both, and I can't make any generalizations about either. I've had good and bad. I generally don't eat liver, but my mother made a liver-smothered-in-onions dish to die for.I think I would eat bugs before I ate liver.
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I draw the line at "burnt".
"Smokey taste on the tongue" if taken to "burnt" is totally unpalatable to me. French Roast coffee, peated Single Malt, burnt BBQ, charred hamburger, all equally revolting. Now good applewood or mesquite smoked meat, if not over smoked, I can dig.
Just yesterday I had a genuine certified authentic Neapolitan pizza, cooked in a wood fired oven at 1000°F, burnt leopard spots on the crust and all. Fortunately I has some wine to wash the disgusting burnt taste out of my mouth.
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Who said a bloody thing about burnt?? DrH, you're putting burnt words in my mouth and I can't stand the taste either. I meant the wonderful aroma of a bread baked in a wood fire, with the wood smoke AROMA, just like your pizza, smoked ham or beef jerky. I have a smoke house in Hungary and we make our own smoked hams, jerky, cheese, garlic and onions. When it is going the whole neighborhood gets jealous. (hope you are too now...) GP
I meant the wonderful aroma of a bread baked in a wood fire, with the wood smoke AROMA, just like your pizza, smoked ham or beef jerky. I have a smoke house in Hungary and we make our own smoked hams, jerky, cheese, garlic and onions. When it is going the whole neighborhood gets jealous. (hope you are too now...) GP
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You'll have to forgive me GP, the taste of that burnt crust pizza was still fresh in my mind when I wrote that, LOL
I cook with charcoal not wood, but the charcoal has bits of applewood. I used to like hickory smoked meat, but it now gives me indigestion. Applewood, oak, mesquite, and surprisingly guava smoke sit well with my stomach.
Cooked about a 5lb thick sirloin steak on the grill last night. Did a dry rub on it and let it sit a while before cooking to a perfect medium hot pink center. Also grilled zucchini slices that were marinated in soy, pepper, onion and garlic. Had some more of it for breakfast and lunch today. And guess what’s for dinner tonight too! I don’t think I could ever get tired of eating a good flavorful steak.
Texas Roadhouse again, another mystery shop. I think DR. Henley might be interested in becoming a mystery shopper, Texas Roadhouse is shopped by a company called Reality Based Group.
Not to worry Sir, I cannot be insulted, anything you or others here could possibly say, is probably true...done just about everything, seen lots and am trying to forget some of it...
GUAVA?? Got me there, been gone from home too long. Makes me think of Guarano...:lame: Happy New Year...GP
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True Guava (genus Psidium) is a tropical fruit in the myrtle family, but there is a closely related genus (Acca) that can be cultivated farther north. Guava bruises easily and usually doesn't ship well, so you normally don't see it in supermarkets.
My parents had a pineapple guava tree (Acca sellowiana), and my father made delicious guava jelly from it for years before he passed away. I had heard that true guava wood was good for smoking, so I tried smoking venison with pineapple guava wood from my parents' house. (it grows prolifically and needs frequent pruning). It produced some excellent smoked venison.
My parents had a pineapple guava tree (Acca sellowiana), and my father made delicious guava jelly from it for years before he passed away. I had heard that true guava wood was good for smoking, so I tried smoking venison with pineapple guava wood from my parents' house. (it grows prolifically and needs frequent pruning). It produced some excellent smoked venison.
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I really like TR steaks, good flavors. Since starting the electrical company we have had one customer stiff us on the bill and it was the Texas Roadhouse that’s the closest to us. The guy is the worst manager I’ve ever seen in a corporate chain store. So, the 400.00 repair really doesn't bother me too much, but as a matter of principle I will never eat at that location again. Stupid manager, with my love of steak he would have made a lot more from me as a customer over the last three years.
Go to your local justice of the peace and submit a claim, you will likely get a judgment and put a lien on the business. Then they cant borrow any money until they pay you. Go to corporate and tell them what you will do if not paid.
I thought about complaining to corporate but I honestly don’t feel it is worth the effort. I’m not worried about the job losses as much as not eating there anymore! The guy is just one of those people you meet in life that’s just better to avoid. I feel compassion for those that have no other choice but to work for him but luckily we have lots of good customers that are a pleasure to work with. Overall we have only one deadbeat that didn’t pay a bill in 4 yrs. that’s a whole lot better than most companies I’ve spoken with. I chaulk it up with life experience.
As big as the competition is in the food chain world, if you go to corporate and tell them about the negative advertisement you plan to start in Facebook, Whatsapp, Twitter and elsewhere, they will find a leverage to help you get your money plus a few free meals to boot, follow Rellgars advice and keep us posted...GP
Since I do some smoking in Hungary, I have planted the first, known to me, pecan trees there, 5 in my garden and 6 by my brother-in-law. Maybe I should look into a way to get guave seeds or fruit to take with me. Anything to keep me busy and make the neighbors jealous, thanks DrH. GP
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How cold does it get in winter? Once well established, the pineapple guava can survive moderate winters, but can't take much wind.
Today I cooked, smothered cabbage with pickled pork and sausage. Black eyed peas with smoked ham hocks. Rice and cornbread.
I am thawing two lobster tails and some shrimp for a good lunch tomorrow. Sides of a salad and baked potatoe. Was going to have it for dinner but opted to wait. Working on a second Dos Equis beer for my dinner tonight. Who said diets had to be boring!
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I made meatloaf tonight,,,best one I have had in years,,,,,going to have to remember just what I did to make it so good,,,,,the last one about a week ago,,,well you could eat it
We have a mild winter, kinda like mid-US. Not long or hard, snow comes and doesn't stay too long. The land is pretty flat, get some wind there. My brother-in-law has a wooded acreage where we started with the pecan trees, I guess we could plant guava between the acacia, willows, pecans and birch trees to protect them from the wind. He heats with the acacia and birch. We'll see soon, I want to go down again in spring.
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Lasagna, salad, garlic toast, blueberry turnover. Cafe Mocha to keep the chill away. Late night movie snack, grilled ham & cheese on Texas toast, chips jalapeno/bean dip, more cafe mocha. Old classic for movie...A Clockwork Orange.
Been off work couple days so I "surprised" my Wife with a couple Prepper breakfasts . Yesterday fried eggs over easy, fried salt pork , grits and strong coffee . This morning cornmeal mush , Country ham, whole wheat toast and more coffee .
Where cornmeal is finely ground corn grits are coarse ground hominy made from corn . So its a hot cereal made from hominy .
Im sure if you look back a few pages on this topic or other food threads grits are discussed throughly .
okay, never knew what it was, not something referred to in the UK , I think I saw it on one of the John Wayne westerns "The Undefeated" didn't look too appetising !!!
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Bigpaul, like most other things, it really depends on how you fix it. It can be very appetizing if prepared right.
You might know it by the name "polenta" Most grits now are just coarsely ground dent corn (maize), which is the same thing as polenta, and is even labeled that some of the time.
"Old fashioned" grits are coarsely ground hominy, which is dent corn treated with lye in a process called nixtamalization. This is the only kind of grits I buy:
You might know it by the name "polenta" Most grits now are just coarsely ground dent corn (maize), which is the same thing as polenta, and is even labeled that some of the time.
"Old fashioned" grits are coarsely ground hominy, which is dent corn treated with lye in a process called nixtamalization. This is the only kind of grits I buy:
I forgot to add the caution when discussing Grits . It's as bad as discussing. 308 vs 5.56 or 9mm vs .45 acp or Chevy vs Ford vs Dodge .
To save all the drama . Never ask " What do You like in Your Grits " ?
To save all the drama . Never ask " What do You like in Your Grits " ?
