ckreef

Caveman steaks is my vote.

Can't wait to see what you come up with.

Limited release, hand numbered bottles. Got me and a friend of mine a bottle of the IPA. Has an interesting flavor. Can't wait to try it on something. Maybe Sunday. Will have to go back and get a bottle of Ghost some time.

That's a bummer. It's never about the money. Loosing the cards and id's is the sucky part.

I always cut my wings off before a rotisserie cook. I save and freeze them until I have enough to make some hot wings. Not a huge fan of hot wings so grilling hot wings every few months is good enough. The thighs, legs and some of the breast meat we ate last night. Picked the carcass clean tonight to make chicken and dumplings. Experimenting with the carcass for this stock. If it works in a crock pot I'll do it every time. Seems like it would be a really good stock to make risotto with not to mention chicken noodle soup.

I pulled out a small crock pot so there wouldn't be too much extra water. Added onions, carrots, celery, garlic, pepper corn, a little kosher salt and some water. I'll check the temp in a couple of hours. I assume over 140* but not boiling and I'm good?

I'll give it a try. I'm just rarely home for 12 hours at a time except maybe on the weekend. Just work way long hours.

Great looking cabinet.

The catching on fire on the airplane is what really forced the recall. Airlines started banning them.

So I don't really have 12 hours of oven time and I don't own a pressure cooker. I wonder how about a crock pot set to low for 12 hours. I could do that. I have a rotisserie chicken I cooked last night. I don't have the wings or leg quarter bones but I do have the carcass I was going to strip the meat off of tonight. Maybe I should try the crock pot and see what happens.

Tell me about this rotisserie chicken stock. I use leftover rotisserie chicken for chicken and dumplings. I guess I need to use the leftover bones for stock.

Dang it MacKenzie - now that is funny. A kick but camera and a good picture environment will take awesome pictures but.......... A cheapie camera or cell phone and some skills will produce awesome pictures. Just try harder.

That's what I got too.

Nice loaf. Dabbed with butter looks delicious.

Only problem I see is I wasn't there

Mrs skreef won't let me drink to-kill-ya. LOL

Now that made me laugh. Come visit the Bistro. No worries you won't be served tofu. I do have one more tofu idea I want to try. After that I probably won't serve myself tofu ever again.

TY tinyfish

Can't wait to see what you and the other KK owners come up with.

The corn paste instead of the traditional mushroom paste and it used one of my required ingredients. The corn paste was one of the better parts and I can see stuffing other meats with a corn paste.

Let's just say it looked better than the texture. Flavor was decent.

All around it was OK. We ate it so I guess it was a winner.

Nice potatoes. Our potatoe plants were duds. Then again I have a black thumb so by me just looking at them probably did them in LOL.

This was my "Chopped" challenge on Guru. The 4 must use ingredients were Tofu, Apples, Corn and Sriracha sauce. A non traditional Wellington made with Tofu and served with Bourbon Apples. The different ingredients. Through a strange set of circumstances the tofu got marinated in the refrigerator for 32 hours. Didn't seem to hurt it. CI seared the outside at 450*. Allowed to cool. A layer of Prosciutto and corn paste. Rolled it up in saran wrap then in the freezer for a few minutes. While in the freezer I started on the Bourbon Apples. Roll it up in puff pastry then grill at 400* until golden brown. Dinner is served - I guess. The Bourbon Apples were a big hit and I'll come up with a recipe for that soon. The Wellington was edible. If tofu was the only protein left on earth I could make it work.

Isn't brisket the breast muscle of a cow. With that, what bone would you get? Some type of breast plate? I'm no butcher and don't know a lot about cow anatomy so I'm asking.