favorite food

[cdeal28078]

Call me old fashioned, but I like my steak done on my charcoal grill, with some of my world famous potatoes (OK So There Only Famous With My Friends and Family) and a good salad!

!st choice is a big Ribeye about 1 1/12" thick that I sear all four side of on the stove top then put it on the grill with either Hickory or mesquite cooked to 140*. Let it rest about 10 minutes.
2nd would be a good old piece of Country Fried Steak with mild gravy and lots of mashed potatoes.
3rd would be southern fried cube steak (tonight) with fried onions, brown gravy and mashed taters.
ford4x4fun, tell me about these world famous potatoes please. Always looking for a new way to cook-em.
I like to slcie them up along with some Valdalia onions, add some salt/peeper/garlic powder, add a little oil and bake them in a Dutch oven until soft.
clint

[BobbyFord]

Call me old fashioned, but I like my steak done on my charcoal grill, with some of my world famous potatoes (OK So There Only Famous With My Friends and Family) and a good salad!

!st choice is a big Ribeye about 1 1/12" thick that I sear all four side of on the stove top then put it on the grill with either Hickory or mesquite cooked to 140*. Let it rest about 10 minutes.
2nd would be a good old piece of Country Fried Steak with mild gravy and lots of mashed potatoes.
3rd would be southern fried cube steak (tonight) with fried onions, brown gravy and mashed taters.
ford4x4fun, tell me about these world famous potatoes please. Always looking for a new way to cook-em.
I like to slcie them up along with some Valdalia onions, add some salt/peeper/garlic powder, add a little oil and bake them in a Dutch oven until soft.
clint

Try this for your mashies. Caramelize the onions in a cast iron skillet first, then add them with 1 slice of American cheese per medium-to-large russet potato, milk, salt & pepper.

[jp2005]

Shanes rib shack burger with pork rib, slaw, bbq sauce. with fries on the side. And if theres room cold stone ice to top it off.

[cdeal28078]

Try this for your mashies. Caramelize the onions in a cast iron skillet first, then add them with 1 slice of American cheese per medium-to-large russet potato, milk, salt & pepper.[/quote]

Hey Bobby, sounds great. Are you talking about adding it on top of a baked Russet, adding it to mashed Russet taters or adding it in with sliced Russet and baking? Heck, I'll just try all 3.
Going to cook either hamburger steak on the grill with onions, brown gravy and mashed taters or a big Chuck roast with the same fixings tonight. What are ya'll cooking tonight?
My wife works at the Hospital Poison center and is never home at night so if I eat I either buy it or cook it. I have eating out so many times when I was on the road either driving or at the power Company I just hate to eat out these days.
I was in the Air National Guard after the Air Force and the only position open was a cook. Had a blast and learned to fend for myself pretty well
clint

[big block]

yea allways steak // bbq chicken // smoked hog & hush puppies // how about red drum fillets stuffed with steamed crab meat and fried shrimp for app and all caught in back yard still wet when hit the pans! ate that four weekends in a row now and all for free! now is the time to fish! wes

[NM5K]

probably my favorite is home made mexican by me. i like it hot too.

Mexican food would have to be tall on the list, and I can cook most of it..
I used to work at a Mexican restaurant many years ago, and learned how to cook
most all of the usual tex-mex style stuff.. I guess my favorite would be
enchiladas, but Chile Rellenos "stuffed peppers" , queso, guacamole are all
pretty tasty. Also like fajitas with all the goodies..

Queso is pretty easy to make, but there is a trick to keep it from burning
which some don't seem to be aware of.. You cook the queso in a small pan that
is sitting in a bigger pan with boiling water in it. That way it won't burn.
I use only Velveeta cheese for that, and also for the enchiladas..

Another tip for enchie cookers.. To keep the corn tortillas from being too
dry, you dip them in hot oil for a few seconds just long enough to soak up
the oil, but not get crispy. That will make them bake soft like the restaurant
versions.
Also tacos.. Some like the "bowl" type tacos.. You make those shells
by taking a corn tortilla and throwing it in the oil, and then you use a
big bowl ladle and hold the tortilla down in the oil with that until it's
crisp enough.. The ladle holding the tortilla down will form them into a bowl.

Also.. for a restaurant type enchie purist like me, you use only corn tortillas..
Only white bread soccer moms and people up north use flower tortillas to make
enchiladas.. chortle.. Not that they can't taste pretty good
with flower, but for a tex mex purist that @#$% ain't right..
Did I say use only Velveeta.. Not the other cheeses which will come out
greasy and kinda nasty looking.. Don't taste as good as Velveeta either..

Guacamole is super easy to make and have it come out good..
Use soft avocados, not hard ones.. And use near green tomatoes that are almost
not ripe yet.. And a bit of lemon or lime juice.. Add some salt, and it will be
pretty good. Some add some cilantro, etc, but I consider that optional..

Cheese enchies.. Run the Velveeta through a shredder, and add small chopped
onions to the cheese. Roll em up using the pre-greased corn tortillas,
put chili gravy or chili on top, and stick in the oven till done.. Add taco meat
if you want beef enchies.. Yummmmy.. I can eat a whole cast iron skillet worth
of those puppies..

Fajitas, I marinade, overnight if possible, and then add lots of seasoning
salt before you cook them.. May be bad for the heart, but what the heck..
It tastes good.. I use the bar-b-q grill for those..

I also like to bar-b-q, using smokers, etc, but that would be another story..

[one_am]

Ramen with LOTS of jalapenos