Any particular recipes or ideas for a one-pound block of sweet italian sausage?

Do you have kale?

You have any frozen shrimp or chicken?

Our go to with sausage is pasta with sausage(either red sauce or just oil) it I'll make a half ass jambalaya(generally always have chicken and frozen shrimp). Never have bell peppers but celery and onion is usually around along with crushed tomatoes and stock.

Here's mine. We love this (I don't make the aoli bc we don't eat the bread)

http://www.eatingwell.com/recipe/270961 ... ato-aioli/

Is it worth the extra effort to butterfly and debone a bird over just spatchcocking?

The Dude wrote:Here's mine. We love this (I don't make the aoli bc we don't eat the bread)

http://www.eatingwell.com/recipe/270961 ... ato-aioli/

Bang

Thanks for the other ideas too, guys

Grotewold wrote:

The Dude wrote:Here's mine. We love this (I don't make the aoli bc we don't eat the bread)

http://www.eatingwell.com/recipe/270961 ... ato-aioli/

Bang

Thanks for the other ideas too, guys

i don't need to tell you to add hot sauce

Been making a lot of Shokupan lately. Great toast/grilled cheese bread.
https://photos.google.com/photo/AF1QipM ... LiZFNLef0r

I do this version mostly (I add a little extra butter and flour) but the NYT one is a little richer. http://www.dreamsofdashi.com/shokupan/

Wish I took a shot of the finished product but I made burgers from Slagel ground beef (they supply a lot of Chicago restaurants) and they were awesome. Made Serious Eats knockoff Spotted Pig hamburger buns.
https://photos.google.com/photo/AF1QipP ... wRkDxOLnla

Would very highly recommend ordering some meat from them. The bone-in ribeye looks absolutely fantastic.
https://photos.google.com/photo/AF1QipM ... 25Xw6WFQtU

Pork chops were good but I really want to try the dry-aged bone-in ones.
https://sourcetotable.com/pages/slagelbeef

Where's my air fryers?! I just made a great batch with thawed "House of Raeford party wings" -- big and hearty. Topped off with some Sweet Baby Ray's buffalo sauce and few dashes of Texas Pete Hotter Hot.

Anyone ever made or eaten corned ham?

I prefer hammed corn.

Uncle Milty wrote:Anyone ever made or eaten corned ham?

I had actually never heard of it. I thought typical cured ham was effectively "corned" to start with.

I never heard of it either. Seems almost exclusive to a small part eastern NC. The difference to any other cured ham I'm aware of is the short cure time - only 11 days. For all the butchering prior generations of my family did I don't remember them describing anything like it.

https://www.southerncultures.org/articl ... orned-ham/

Macys has a good bit of cookware on sale and you can get an additional 20%.

Just got a 12" All Clad + Lid for 130 minus 20% (code: SALE) and 12% cash back with Rakuten so it was like $93...lower than it's ever been at Amazon. Bet there are a lot of similar deals to be had.

Made gazpacho today with grilled vegetables, which I then pureed and used as part of the soup base instead of just tomato juice as I would normally use. It was really good but a lot more work.

gazpacho? Go back to Russia!

I bought a slicing knife a couple weeks ago and I tried it out today to slice some frozen strip thin to make cheesesteaks. I sliced the pad of my thumb instead. The ER said it was a nice clean cut, so no stitches needed. Sent me home with a bunch of bandages. Still won't stop bleeding 7 hours later though and now it hurts like a mofo.

I bought an electric rotisserie attachment for my grill and tried it out today. Holy cow, I never have to step foot in a Giant or Costco again

why it delivers food ?

lethal wrote:I bought a slicing knife a couple weeks ago and I tried it out today to slice some frozen strip thin to make cheesesteaks. I sliced the pad of my thumb instead. The ER said it was a nice clean cut, so no stitches needed. Sent me home with a bunch of bandages. Still won't stop bleeding 7 hours later though and now it hurts like a mofo.

I watched a pal slice the tip of his finger off with my mandolin. Nope.