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Old February 10, 2019   #8371
Rajun Gardener
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Thanks everybody!!! I'm having fun blending cultures, my brother calls it Casian.

Matereater, I usually roast when I make a broth. Here's one a made last week http://www.tomatoville.com/showpost....3&postcount=75

I'm cooking 4 racks of ribs for a Sunday family meal before my brother heads back to MS. Pics coming later in the I'm Smoking it thread.
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Old February 11, 2019   #8372
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Default Sunday Cheap Eatin'

I had half of a .98/lb pork butt in the freezer left from cutting pork fingers off the meaty half of that butt. Yesterday it went into the oven because it was a steady and breezy 45 degrees outside and I didn't feel like babysitting the smoker.

Four fall-planted broccoli plants provided a pot full of freshly cut side shoots. Pickles make her field pea-tomato-okra (all put up from the garden) side dish that we really like. They went well with the roasted pork. It sure was cheap eatin' and will be again today except corn from the freezer in place of the broccoli.

I put some smoked paprika in with the usual rub and some liquid smoke in the basting sauce but they didn't add much smoke flavor. You just can't beat the real deal from the smoker! But you make do when you need to.

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Old February 11, 2019   #8373
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i am a huge fan of soups with Ramen noodles. For some reason, Ramen noodles have always seemed like a lite summer noodle. In the winter, I crave a more hearty, toothsome noodle with real textural body than Ramen. I've started using German, Spatzel noodles in winter dishes for it's bolder taste and heavier body. The only problem with Spatzel is it requires cooking separate from the other soup ingredients. It simply requires more time to cook through than Ramen does.


I also prefer dishes which are easily prepared, quickly; in the microwave as light lunches or dinners. My recipe for quick, easy; and cheap soup is as follows.


1 small can of mushroom pieces and stems.
1/2 cup of frozen corn
1/2 cup of frozen peas
1 cube of chicken bouillon
1 cup of noodles/ Ramen or Spatzle

season with cumin powder, dried thyme, and oregano to taste.


Layer ingredients in a soup bowl with the peas on the bottom (peas will explode in the microwave) add water to cover all ingredients and cover the bowl before placing in the microwave. Heat on high for three minutes and stir. Heat again for two minutes.


Tomato products and meat can be used to change the character of the soup.

Last edited by DonDuck; February 11, 2019 at 05:01 PM.
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Old February 11, 2019   #8374
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I cant make my mind up as to what I want.
Been living off lord only knows what the last few days.
Some of it not so good as far as healthy eating but it worked at the time.
Everyone's food looks good and sounds good.
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Old February 11, 2019   #8375
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Tonight was the last of the chicken breasts, brined it a couple hours, then sliced it to make more even cutlets, lightly breaded and shallow fried, mashed potato and gravy, sweet peas from the freezer. Good dinner, very cheap as the chicken breasts and a 5 lb. bag of potatoes were at zero cost to me, so really cheap eating.
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Old February 11, 2019   #8376
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Decided to have a big ole mess of fresh green beans and homemade bacon (cooked down southern style).
None of that steamed stuff.
Flaky biscuits and butter with a small ground chuck steak.
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Old February 11, 2019   #8377
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Never could see the reason for one of those fancy meat patty weights.
Here is what I do.
The kettle has my boiled taters in it with water.
IMG_20190211_29448.jpg
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Old February 11, 2019   #8378
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Old school.
IMG_20190211_7965.jpg
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Old February 11, 2019   #8379
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Not sure why, but was feeling hungry again, and made an old favorite of my Mom's for an "at the end of the month" dish, egg noodles and sweet peas in a buttery mexican cheese sauce to eat.
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Old February 11, 2019   #8380
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Worth, that's my kind of meal. Love cooked down green beans with bacon thrown in and I like the chopped steak better than any steak with the exception of a nice fatty ribeye cooked medium rare to medium.
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Old February 12, 2019   #8381
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That looks good Worth! Is that ho-made biscuits?


I woke up early and was wide awake so I tried to make biscuits again, they usually come out like dry bricks so I tried Alton Browns recipe and BAM!!!!

They came out nice and soft.

Homemade blackberry jelly, it's what's for breakfast!!!
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Old February 12, 2019   #8382
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Last night I coverted leftover rice & brisket into fried rice by adding peas, red bell pepper, scallions, a little soy sauce & doubanjiang.
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Old February 12, 2019   #8383
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Quote:
Originally Posted by Rajun Gardener View Post
That looks good Worth! Is that ho-made biscuits?
Store bought HEB brand 99¢ a sleeve and very good but I can make very good homemade too.
I use flour tortilla mix sometimes.

Quote:
Originally Posted by nyrfan View Post
Last night I coverted leftover rice & brisket into fried rice by adding peas, red bell pepper, scallions, a little soy sauce & doubanjiang.
I cant ever remember to get regular soy sauce I only have the dark stuff for cooking.
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Old February 12, 2019   #8384
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I almost did the same, fried rice approach, with the last of the pork I cooked in the slow cooker. But this time I ended up doing 'pork and pickle' noodles because it's so easy. Broad noodles, sauce made with fresh garlic and pepper, the cubed pork, some cream cheese and key ingredient: a jar of homemade mixed pickles, brine and all. Just a small jar this time and it was mostly peppers (Jimmy N and Guajillo) and some leeks. This is lazy as well as cheap.
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Old February 12, 2019   #8385
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Pickle noodles???
Warm or cold sweet or sour?
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