Recent content by ceeaton

Guessing they'll find out the error of their ways when they try to retire.

Yea, as my wife has moved into the medical field from the law field, I have become the major food buyer. For me it's just fun to find the best discounts and take advantage of anything the store gives you to reduce costs (coupons, holiday "free" items, etc). With my oldest son and daughter moving...

I think most of us here post meals because we love to cook. I'm always amazed that other people I know at work etc, especially some of the younger crowd, go out several times a week to eat. I rarely go to a fast food joint, but the other day I did. I got a Wendy's chicken sandwich meal (#6) and...

Pizzas last night, working on ribs tonight. Was a same day Neapolitan dough (I prefer at least overnight ferment) that turned out really well.

Found some flank steak on fire sale today, decided some grilled beef fajitas might hit the spot... Yum!

I just was forced to buy a car (old one,17 years old, 292K didn't pass inspection). I got a Toyota Corolla Hybrid, it can basically drive itself when in cruise control, very scary, and this is a base model LE. If there are painted lines from past construction or even darker areas from sealing...

Happy Easter everyone! No ham today, the "kids" don't seem to favor it. Son had to work this afternoon/evening (hospital), so I made a GF lasagna he likes last night (he even took leftovers to work today). Did a 5 lb roaster chicken for dinner (easy button), will serve with some red skinned...

I used to use that all the time for my Son with celiac. I tried the King Arthur GF pizza flour once, and he loved the flavor. The main thing for me when making it is having to limit the total carbohydrates to a reasonable level since he's a Type 1 diabetic as well. I tend to make a wet dough...

Cubanos yesterday for dinner. Took 1/2 day from work, so injected (with citrus marinate)/smoked some mojo pork and made up KA's best interpretation of a Cuban style roll. Yum! https://www.kingarthurbaking.com/recipes/cuban-sandwich-recipe

Nope, pH is low enough, canned long enough, they are shelf stable. The partially filled one I did put in the fridge. Not sure how long they'd last, assuming a year, but I use them within a month or so since we make a lot of pizza/tomato pasta dishes. If I could get the 7/11 ground tomatoes in...

Pizza tonight, here's the sauce recipe I've been using lately. #10 can of 7/11 tomatoes (6lb 9oz or 2976.7g) 45 g table sugar (about 3 TBS) 1.2g oregano 10g kosher or sea salt 2g garlic powder 1 glass of wine or beer for the cook. Heat to a simmer to hot pack into mason jars. Love this...

Sorry, was overly busy the last two evenings with meetings and can't access this site at work because there is "wine" in the name. I ended up cooking them to 154*F after smoking, so not fresh. It was a bit too warm out (70s) for true cold smoking, plus I was short on time. Just had one...

Trying to take advantage of the extra daylight, made up a batch of jalapeno cheddar sausage. Drying in the smoker, will fridge overnight and give them a good smoking tomorrow afternoon. https://twoguysandacooler.com/jalapeno-cheddar-sausage/ Drying almost done....

Something to go on the NOLA rolls I made yesterday. Meatball subs.... https://www.thepioneerwoman.com/food-cooking/recipes/a42435094/meatball-sub-recipe/

Vacuum sealing up some fermented summer sausage that just finished (dry for 3 days or so after smoke cooking). Fridge and freezer is starting to fill up, have two other versions of summer sausage, a bunch of fresh sausage (frozen), pepperoni, pastrami and some Lebanon bologna. Time to start...