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Smokey
  • Smokey
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2020-07-22T17:39:53Z
Watergate Salad


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Recipe available on the net.
Smokey
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Smokey
  • Smokey
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Cheesey
2020-09-13T13:10:43Z
I didn’t plan any food for today, as I wasn’t even sure there would be a game.
But your food looks good Smokey!😁
Smokey
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Smokey
  • Smokey
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Smokey
  • Smokey
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KRK
  • KRK
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2020-10-04T13:55:14Z
Brats....it was raining pretty good here yesterday and we didn't want to get soaked, so my wife made them in the oven....despite my expectations, they were terrific.

I prefer mine in a bun drench with peanut (or sunflower seed) butter...just outstanding.
Cheesey
2020-10-05T19:48:29Z
I’m making spaghetti for tonight.
I take store sauce, then add things like fresh mushrooms and leeks.
Yummy!
Smokey
  • Smokey
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2020-10-06T03:33:20Z
I've never made my own Spaghetti/Marinara Sauce. I do however know someone that does and they make enough to home can quart portions for future uses. No thin/watery Marinara Sause in their house.

As for me an above average Marinara Sauce replaced Spaghetti Sauce years ago. I too like to add things like mushrooms, chopped onion, and Italian Meatballs when I make linguine or spaghetti.

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Smokey
  • Smokey
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2020-11-12T05:11:30Z
What's in your slow cooker?


What's in your slow cooker?
Cheesey
2020-11-12T19:50:42Z
My wife got me one of those new pressure cookers.
Making corn beef cabbage taters and carrots used to take 12 hours in a slow cooker. With the pressure cooker, now takes about an hour.
(Two hours if she wants a second batch😁)
Oh, and she got me one of those air fryers, for $26 at a thrift store. It goes for $100 new, and it didn’t look like it was used at all.
Smokey
  • Smokey
  • Veteran Member Topic Starter
2020-11-13T02:46:16Z
Originally Posted by: Cheesey 

My wife got me one of those new pressure cookers.
Making corn beef cabbage taters and carrots used to take 12 hours in a slow cooker. With the pressure cooker, now takes about an hour.
(Two hours if she wants a second batch😁)
Oh, and she got me one of those air fryers, for $26 at a thrift store. It goes for $100 new, and it didn’t look like it was used at all.



The best part of slow cooking is how tender the meats (and other foods) turn out. A pressure cooker can reduce cooking time, but is the final result fast cooked meat that's as tough as shoe leather?

Also, with a slow cooker one can keep Chili or Beans or Soup or whatever serving hot for many hours. Smaller slow cookers are perfect for hot cheese dips (a popular idea for family gatherings).

Time is also a relative thing. Placing the ingredients into a slow cooker not only perfectly cooks/tenders/seasons food, but it can also provide your home with some great smells. I don't mind my home smelling really great as I slow a pot of Black-eyed Peas with Salted Pork and chucked Onion/s. I like the perk it adds to the total experience.
Cheesey
2020-11-13T15:44:34Z
Actually, the pressure cooker makes the meat just as tender as the slow cooker did.
Slow cookers still have their place.
Smokey
  • Smokey
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2020-11-15T06:13:49Z
Snow in SE Virginia where I grew up was a maybe 1 to 2 times a winter event. Accumulations in amounts over 6' were rare. Still even if we just got a dusting, we could be sure that a large pot of beef vegetable soup would be cooking on the stove top. Our garden would supply canned or frozen vegetables to go with the fresh beef. You could find everything from corn, potatoes, and onions to green beans, okra, and cabbage and more. The smell would fill the house and sneaking samples from the pot was a must. As a formal meal, for me, saltine crackers with a bowl or 2 was enough. My Dad might fix a sandwich to accompany his soup or he'd call for sharp cheese to slice up. To this day I still enjoy soup, but none will ever surpass our Snow Day Soup.

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Cheesey
2020-11-15T09:26:32Z
Originally Posted by: Smokey 

Snow in SE Virginia where I grew up was a maybe 1 to 2 times a winter event. Accumulations in amounts over 6' were rare. Still even if we just got a dusting, we could be sure that a large pot of beef vegetable soup would be cooking on the stove top. Our garden would supply canned or frozen vegetables to go with the fresh beef. You could find everything from corn, potatoes, and onions to green beans, okra, and cabbage and more. The smell would fill the house and sneaking samples from the pot was a must. As a formal meal, for me, saltine crackers with a bowl or 2 was enough. My Dad might fix a sandwich to accompany his soup or he'd call for sharp cheese to slice up. To this day I still enjoy soup, but none will ever surpass our Snow Day Soup.

UserPostedImage



Aren’t memories like that special?
When I was a kid I hated chili.
Then when I was old enough to go deer hunting with my dad and older brother, my dad told me “you better learn to like chill. That’s what we eat for the hunt.” Needless to say, I love chili now. It brings back good memories for me. I only got to hunt one season with my dad, as he died of a massive heart attack 2 months later . 😔
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