Got this weekend whittled down to the least amount of work possible.
Chili dogs with Wolf brand chili heated in the can.
I'm really not wanting to dirty up anything.
Store bought guacamole and salsa with chips.
Fried catfish.
Frito pie.
Drinks include...
Port wine.
Ice cold cola.
Sangria wine.
Guinness stout.
Cold water.

Just downed a Caprese salad made with a Black Krim tomato.

Next up are panko breaded shrimp in the air fryer served with Tzatziki sauce.

I made steamed some frozen cornThursday night, ate it for lunch today. Very sweet and juicy for a year in the freezer. Dec 5 2022 button buck loin, also excellent, rolled in salt and pepper, butterflied, fried in butter in cast iron skillet.

I made the Frito pie and had two bowls.
Then got up later and added some Velveeta to the cheese and had two more bowls.
So I got 4 bowls of Frito pie from one small can of Wolf brand chili and one onion.

Today I'll be eating on my picanha too.
Getting my money's worth out of that thing.

Missouri Pink love Apple salsa.

Yesterday I put the picanha roast on the comal and warmed it up.
I sliced off thin slices and ate them with my homemade balsamic vinegar condiment.
The meat was still rare.
So it was the picanha for breakfast.
Cottage cheese for later and pineapple upside down cake for supper.
What a diet.

I've got a small chunk of picanha leftover for something.

I decided to do something I've never done before or probably in the history of chili con carne.
I had a wee amount of the picanha leftover, probably over a quarter pound but not much over.
Just chopped it up into small chunks and am cooking it in with the usual stuff you would make chili with.
Not Kentucky Missouri or Tennessee chili but Texas chili.
In other words no ketchup beans tomatoes or anything.
Just chill powder garlic powder hot smoked paprika masa and Mexican oregano.
Just like the San Antonio chili Queens or close to it.
Lots of water so it can get tender and rehydrate the chilies and cook the masa.
Probably make about a small cans worth.

Yellowfin tuna salad with a Dr. Wyche’s tomato.

Well my chili got contaminated.
I had some baby bella mushrooms in the refrigerator I almost forgot about.
I just know there's something I need to cook in that refrigerator I'm forgetting.
So I chopped them up and added to the chili.
This isn't the first time I've done it either and as horrific as it may sound it's really good.
I can honestly say it's way better than adding beans.
The first time I added Lord only knows how many dollars worth of dried shiitake mushrooms to a giant pot along with cut up prime rib.
Everything was free and probably the most expensive chili I've ever made.
People were fighting over it but I never told anyone that I put mushrooms in it because some people hate mushrooms.

Really easy chili dogs.
To lazy to grate cheese or chop onions.
I don't believe in hotdog chili.
The chili came out fantastic.

I shopped at a different store this week, and scored some different spices in the ethnic foods aisle for a couple of bucks. One is a pack of Tandoori masala, which I'd never used before. So later last night I did two packs of full chicken legs, one with lime-garlic-jalapeno-rosemary-chipotle, and the other with the simplest recipe I could find online - lemon juice, bit of evoo, and wacks of Tandoori masala. I ate one of those legs for dinner tonight to see how I liked it.... ummm delicious!!!
So tonight I'm cooking a bulk pack of chicken drumsticks with tandoori masala, lime juice, and a proper fresh garlic/fresh ginger paste in a bit of evoo.
Also made two small pots of brown rice with the chicken drippings of the two cooked last night. The tandoori rice will be interesting for some shrimp dish in the near future.

Got two corned beef thawing out. Point Cut, use or freeze by May 17th.....2014. Yeah, no typo there. $1.69 a lb on sale back then, probably cost a little more than that to freeze for ten years, though, a full freezer is cheaper to keep cold so...

Not sure what I'm doing with them, may end up just canning it. After deer pastrami it is tough to want to use corned beef for reubens, but some might get used that way. Last time I bought a loaf of rye bread the fat girl springer pulled it off the table and ate most of it....left me 6 pieces from a full loaf. Not by choice, I imagine, she probably got full. It is usually her, or probably always her, that pulls bread down from the table. When I took the bag and remnants to her, she shied her head away, one, two, three times. That is the 100% guilty sign for these dogs.

St. Louis Spare Ribs with mustard bourbon glaze. Bourbon and brown sugar simmered until reduced and alcohol evaporates.

Don’t usually use a wet type of coating on ribs before cooking. Thought I’d try something different.

Looks great what brand of bourbon.
I just read the other day that my brand was a fantastic but very affordable bourbon.
Evan Williams 100 proof.
The 100 proof makes it easy to do my fractions/percentage in what I mix.
Normally a 50/50, that brings me down to 25 % by volume or 50 proof.
I do NOT like Tennessee whiskey.
The ribs look fantastic by the way.
Can't wait to see the final product.

worth1 wrote: ↑Mon May 27, 2024 2:49 pm Looks great what brand of bourbon.
I just read the other day that my brand was a fantastic but very affordable bourbon.
Evan Williams 100 proof.
The 100 proof makes it easy to do my fractions/percentage in what I mix.
Normally a 50/50, that brings me down to 25 % by volume or 50 proof.
I do NOT like Tennessee whiskey.
The ribs look fantastic by the way.
Can't wait to see the final product.

Buffalo Trace. 90 proof. $25/750ml at Total Wine. The glaze has about a tablespoon or so in it. Not the absolute cheapest, but definitely not even close to the most expensive. I haven’t had Evan Williams 100 proof. I like Weller and Elijah Craig, too. I can’t say I’m a bourbon pro or anything. My old neighbor knows a lot about bourbon and spends some money on it.

I’m not a fan of Tennessee Whiskey either, the most famous brand at any rate.

karstopography wrote: ↑Mon May 27, 2024 3:09 pm

worth1 wrote: ↑Mon May 27, 2024 2:49 pm Looks great what brand of bourbon.
I just read the other day that my brand was a fantastic but very affordable bourbon.
Evan Williams 100 proof.
The 100 proof makes it easy to do my fractions/percentage in what I mix.
Normally a 50/50, that brings me down to 25 % by volume or 50 proof.
I do NOT like Tennessee whiskey.
The ribs look fantastic by the way.
Can't wait to see the final product.

Buffalo Trace. 90 proof. $25/750ml at Total Wine. The glaze has about a tablespoon or so in it. Not the absolute cheapest, but definitely not even close to the most expensive. I haven’t had Evan Williams 100 proof. I like Weller and Elijah Craig, too. I can’t say I’m a bourbon pro or anything. My old neighbor knows a lot about bourbon and spends some money on it.

I’m not a fan of Tennessee Whiskey either, the most famous brand at any rate.

I can't taste any of the so called flavor notes of any of this stuff.
Hint of cherry and cinnamon with an oak finish and so on.
Evan Williams 1.75 liter runs under 30 dollars
The 86 or the 100.
The bottled in Bond 100 proof has to come from a single distillery in a single season and aged for at least 4 years under US government supervision.
Both are charcoal filtered.
They've been around since 1783 and Kentucky's first distiller of bourbon.
Neither one has the horrific burn the the famous over priced Tennessee stuff has.
It wasn't that expensive until it got famous and popular with all the biker posers and RUBs and the songs.

worth1 wrote: ↑Mon May 27, 2024 3:33 pm

karstopography wrote: ↑Mon May 27, 2024 3:09 pm

worth1 wrote: ↑Mon May 27, 2024 2:49 pm Looks great what brand of bourbon.
I just read the other day that my brand was a fantastic but very affordable bourbon.
Evan Williams 100 proof.
The 100 proof makes it easy to do my fractions/percentage in what I mix.
Normally a 50/50, that brings me down to 25 % by volume or 50 proof.
I do NOT like Tennessee whiskey.
The ribs look fantastic by the way.
Can't wait to see the final product.

Buffalo Trace. 90 proof. $25/750ml at Total Wine. The glaze has about a tablespoon or so in it. Not the absolute cheapest, but definitely not even close to the most expensive. I haven’t had Evan Williams 100 proof. I like Weller and Elijah Craig, too. I can’t say I’m a bourbon pro or anything. My old neighbor knows a lot about bourbon and spends some money on it.

I’m not a fan of Tennessee Whiskey either, the most famous brand at any rate.

I can't taste any of the so called flavor notes of any of this stuff.
Hint of cherry and cinnamon with an oak finish and so on.
Evan Williams 1.75 liter runs under 30 dollars
The 86 or the 100.
The bottled in Bond 100 proof has to come from a single distillery in a single season and aged for at least 4 years under US government supervision.
Both are charcoal filtered.
They've been around since 1783 and Kentucky's first distiller of bourbon.
Neither one has the horrific burn the the famous over priced Tennessee stuff has.
It wasn't that expensive until it got famous and popular with all the biker posers and RUBs and the songs.

My son turned me onto Moskovskaya vodka. It’s about half the price of Tito’s and I like it better than Tito’s. Moskovskaya is made in Latvia to a Russian recipe.

worth1 wrote: ↑Wed May 22, 2024 5:10 pm Nothing.
I stopped at HEB next to the job site this morning and bought a lemon pepper rotisserie chicken.
I had a breast and leg for breakfast.
No lunch.
Then to the horror of the food safety police I put the container on the dash to keep warm for the rest of the day.
It stayed pretty hot under the windshield.
Now at home I put some hoisin sauce on it and put it in the oven on warm in the same container.
I can guarantee that plastic container can handle 170F.
I'll have it with my homemade potato salad.

Those clam shell containers will likely soon disappear. Costco announced in March that they will replace theirs with some sort of bag. Other companies will then follow.

Tormato wrote: ↑Mon May 27, 2024 3:48 pm

worth1 wrote: ↑Wed May 22, 2024 5:10 pm Nothing.
I stopped at HEB next to the job site this morning and bought a lemon pepper rotisserie chicken.
I had a breast and leg for breakfast.
No lunch.
Then to the horror of the food safety police I put the container on the dash to keep warm for the rest of the day.
It stayed pretty hot under the windshield.
Now at home I put some hoisin sauce on it and put it in the oven on warm in the same container.
I can guarantee that plastic container can handle 170F.
I'll have it with my homemade potato salad.

Those clam shell containers will likely soon disappear. Costco announced in March that they will replace theirs with some sort of bag. Other companies will then follow.

I like the bags instead of clam shells. Clam shell packaging was devised by a sadistic monster.