Warming up a freezer bag of my roast with biscuit topping in a freezer bag in simmering water with lid on kettle.
Seems to be working.
[mention]Nan6b[/mention]
Look on line for a one pound container of Fiesta brand light chili powder.
You can't find it I'll send a link.
Best stuff ever.

[mention]worth1[/mention] not a Gebhardt Chili Powder fan? That’s the one my wife requests every time.

karstopography wrote: ↑Thu Dec 03, 2020 7:58 am @worth1 not a Gebhardt Chili Powder fan? That’s the one my wife requests every time.

Nope I buy the fiesta brand by the pound.
And add other stuff.

Now that I'm home I can explain more about the chili powder.
I use so much it would break the bank if I bought the small bottles.
Also the Fiesta brand is a light chili powder that isn't as pungent as some.
This allows me to use it on other foods and odds and ends without it being really pungent.
I add ancho powder when needed.
It really has nothing to do with not liking Gerhardt which is from my understanding the original commercial chili powder out of Central Texas.
Sometimes I just make my own chili powder from all the spices I have.
I have them literally everywhere in the house.

Last night I had my homemade tamales.
Took some chili powder garlic powder cumin water vinegar sugar and made a flavorful but thin sauce to pour over the tamales.
Very tasty.

Got some French onion soup going with 4 giant yellow onions cooking in beef tallow and beef cracklings.
Roast beef flat end roll also being consumed later.

Cooked it down deglazed with our local Shiner Bock beer no additional water.
Tossed in some spicy brown mustard at the very end.
Added some homemade sour dough croutons with Jack cheese and black pepper on top.
Baking in oven at 400F.

French onion soup.
Pffft peasant food.

[mention]worth1[/mention] Oui, it is food of the evil revolutionary and the peasantry - not of the royalist aristocrats.
looks damm tasty thou'

One of my personal favorite dishes, Worth.

Today I had 4 hotdogs and a nap.
Now I'm baking a huge potato and trimmed off the top side of a chuck roast for a steak.
The top side is the front end of where the good stuff starts.
Price the same the meat isn't.
You simply find where the muscles separate and trim the very most muscle off.
Makes an excellent steak like the TBone.

The next muscle down is next to the seven bone.
It's simply amazing what butcher's twine will do.
A must have in every well stocked kitchen.
You would never know this was a chuck roast turned into a steak.

Assorted pork steak things flipped in spice flour and fried.
Nothing fancy but very tasty.
Along with green beans and boiled taters.
Maybe some whole canned beets too.

Tonight, oscar meyer angus beef dogs, buy those and get the 8 pack Mrs. Baird’s hot dog buns for free, courtesy of the HEB coupon. A little mustard and relish. $3 or so for the two of us, if even. And with leftovers.

Got home early and heating up the boiled taters.
Took the fermented Brussels sprouts I had going on drained the juice and boiling in fresh water till tender.
They are as hard as a rock but fermented.
Leftover gravy had water added to make thin.
Added some pork scrap steak things to the thinned down gravy with an additional amount of nutmeg.
Added two tomatoes that needed cooking too.
Will cook down covered till gravy thickens.
House is smelling lovely.
I could close my eyes and imagine being in some farm house in north east Europe.
Perfect food for the cool damp weather I'm having today.

Today for lunch it was glorified Ramen made with home-canned chicken stock instead of water, thin sliced onion, carrot, celery and peas and some little Great Value meatballs tossed in for good measure. Oh, and some homemade kimchi added at the end. That one pack of ramen made more than enough for two people!

3rd attempt of making Vietnamese pork bun. Not quite authentic and nice as the YouTube ones, but pretty delicious. Main difference is I use sourdough for the wrapping.

Chicken fried pork.

Schweineschnitzel[mention]worth1[/mention] had to look up the spelling. I grew up on thin sliced pork ribeye chops fried just like that. Sure looks delicious!

Yep you're right it's schnitzel.
Forerunner of the chicken fried steak brought to Texas by European immigrants from Germany and its neighbors.
I had mine with twice fried French fries with mayonnaise heaped on top.
Probably one of my favorite meals.