- Location
- Chardon, OH
Food Thread
- Thread starter Leroy
- Start date
VenasNursery
Been here much more than a while
- Location
- Michigan
1st thing mi wife asked me what s where do you get mud bugs from Louisiana or Mississippi in Michigan?
Thanks for the insight now I have a answer for her!
- Location
- Chardon, OH
Truthfully, I posted this mostly for you.
VenasNursery
Been here much more than a while
- Location
- Michigan
I do appreciate can’t wait to prepare this intriguing dish!!!
I can almost taste it!
Just had a delicious muffuletta last week!
So I’m definitely in the mood!
- Location
- Chardon, OH
Slight modification to recipe for clarity; makes two 6" pies:
Crawfish Pie – Greg’s Version (Experiment)
Rev: 240501 0740
Crawfish Tails, cleaned – 12 oz – Louisiana Farm Raised
(Do NOT use Chinese, or Asian crawfish; they are terrible.)
Puff Pastry – because I have it. (docked) [or regular pie crust]
Cast Iron skillet – 6”
PAN spray
Topping:
Mashed Potatoes for Topping – Russett, Butter, shredded Cheddar cheese, Black pepper.
Filling: - saute to tender in wok.
1/4 Red onion – diced
- Celery stalk – diced
- ½ Carrot – diced
- ¼ Russett potato – very small dice
- 2 T Butter
- Roux: - made in wok w/ filling & butter.
- 2 T AP Flour
- 2 T Tomato paste
- Chix stock to thicken
- Seasonings:
- Black pepper
- Red pepper flakes
- Accent seasoning
- Bake 400°F for 45 min.
- Location
- Chardon, OH
Quick Lunch – Deep Fried Crawfish & Tater Tots
Rev: 240509 1500
Crawfish – Louisiana - tails
Crust – 50:50 Corn starch : AP Flour
Fry in Peanut oil – 350°F for 5 min.
Dipping: Mayo, Horseradish & Siracha
Tater Tots – Bake 350°F for 15 min.
Rev: 240509 1500
Crawfish – Louisiana - tails
Crust – 50:50 Corn starch : AP Flour
Fry in Peanut oil – 350°F for 5 min.
Dipping: Mayo, Horseradish & Siracha
Tater Tots – Bake 350°F for 15 min.
Matias
Been here much more than a while
- Location
- Butte County
Never fails!!
AdkEric
Branched out member
- Location
- Adirondacks
Simple and inexpensive tonight- pan fried pork chops, baked beans, and a salad. Only got a pic of the chops..
Matias
Been here much more than a while
- Location
- Butte County
...next on this weeks episode of "You Can't Miss"!
TreeCo
Carpal tunnel level member
Green Goliath and Waltham 29 broccoli trials. Waltham is what I've grown for years, an old heirloom non hybrid of course.
Green Goliath is a hybrid and it is kicking ass as shown in the photos from this morning. Waltham puts off 'florets' for a month or longer but has no large main head.
We steam or eat raw.
Green Goliath is a hybrid and it is kicking ass as shown in the photos from this morning. Waltham puts off 'florets' for a month or longer but has no large main head.
We steam or eat raw.
- Location
- Chardon, OH
Nice !
- Location
- Chardon, OH
Both are good pickled !
AdkEric
Branched out member
- Location
- Adirondacks
Chicken and spinach pasta
- Location
- Chardon, OH
Have you heard of Deep Fried Ravioli ?
This is Deep Fried Pork/Veg Dumplings !
Pork/Veg Dumplings - BiBigo brand (Chix version is also very good)
Steamed to thaw & cook pasta: 15 min.
Deep fry in Peanut oil: 350°F for 4 min.
Dipping Sauces:
This is Deep Fried Pork/Veg Dumplings !
Pork/Veg Dumplings - BiBigo brand (Chix version is also very good)
Steamed to thaw & cook pasta: 15 min.
Deep fry in Peanut oil: 350°F for 4 min.
Dipping Sauces:
- Cocktail sauce: Ketchup & horseradish
- Spicy Chili Crisp: “Laoganima brand” (Really Good !)
- Soy blend: San-J Tamari, Rice vinegar, Horseradish - - - Excellent ! ! !
- (This is my new favorite dipping sauces for: fish, shrimp, oysters, etc.
VenasNursery
Been here much more than a while
- Location
- Michigan
Looks delicious
AdkEric
Branched out member
- Location
- Adirondacks
Long week at work calls for a nice ribeye, reverse seared to medium rare.
AdkEric
Branched out member
- Location
- Adirondacks
On a recent trip to Montreal for a bachelor party, we ate at Gibby's in Old Montreal neighborhood. I had the wellington, the rest of the guys got ribeyes. Undoubtedly the best steaks anyone of us have had. Highly recommend.
Mike Islander
Branched out member
- Location
- Lowcountry of South Carolina
After making my own sourdough starter and 4 bad initial loaves, finally have an excellent loaf of bread. My wife "doesn't eat sourdough", but she loved this one.
Little dark on top. Have to make a few changes since I'm using a countertop oven. But I'm very happy to have tasty bread that is 100% unique in its variety of natural yeast. Even the yeast on your hands contributes to the mix.
Little dark on top. Have to make a few changes since I'm using a countertop oven. But I'm very happy to have tasty bread that is 100% unique in its variety of natural yeast. Even the yeast on your hands contributes to the mix.
Last edited:
VenasNursery
Been here much more than a while
- Location
- Michigan
Looks beautiful
