After you posted a link to a Amazon sale for a 10 in Lodge cast iron skillet. Thats on you bud but loos good so what do I know.
[Reply]

Looks good, I didn't expect that from the first pic. Here's mine and who says you cant fry an egg in cast iron...
[Reply]

AND they asked where we had heard of them and my wife told them chiefsplanet lol
[Reply]

Had to brag about last nights dinner... went to Chicago for the Accept concert - AWESOME, a packed house at the Arcada - but before that we stopped at Portillos, world famous for their Italian roast beef sammich

All the tv guys like Bourdain, Fieri etc have went there to pay homage... and let me tell you that sammich is without question the single best sammich I've ever had, just incredible

Had mine dipped and added the giardiniera, unreal, absolutely perfect... if you ever get the chance, you're remiss to pass it up

There are two apiece in Arizona and California, the rest are up in Chicagoland

Dont miss it
[Reply]

Pork shoulder butt was on sale locally. Smoked it on Friday. Pulled pork sammiches on Friday, pork tacos Saturday lunch, pork nachos Saturday dinner, and pork tacos again for today's lunch. Not bad for a $10 piece of meat.
[Reply]

Found chicken leg/thigh quarters on sale yesterday for $.67/lb. Added an equal amount of wings and made a shitload of pressure cooker chicken stock. Took a while since I had to do it in two batches, but I'm set for a while. Homemade is so good.
[Reply]

I hot smoked a salmon side yesterday. Forgot to take pics before I vacuum sealed it for storage.

Also, did sous vide burgers last night again. Soooo good.
[Reply]

I have yet to do that... always mean to, never actually do it.
[Reply]

doooooooo eeeettttt!
[Reply]

For those Italian sausage lovers, this is a really nice starting point. Did this over the weekend for my pan pizza and really liked it.

http://www.food.com/recipe/seasoning...sausage-178446
[Reply]

It's not bad i was up there this summer. Decent sandwich.
[Reply]

I made chicken meatballs, with mushroom gravy ( with lots of mushrooms, some bay leaf, garlic and thyme) over mashed potatoes served with peas and carrots. No pic. Ran out of time.

Recipes courtesy of Diners, Drive-Ins and Dives from a diner called "Hey Meatball" in Toronto. Have made this before three times. It is really good. Called for chicken thighs, thyme, pinch of nutmeg, garlic, a dash of cream and bread crumbs. I used 3/4 or 2/3rds thighs and add some white meat and also use white pepper and a dash of onion granules. I did not add all that olive oil at the end. Mushroom gravy is awesome.

http://www.foodnetwork.com/videos/wi...r-0202612.html
[Reply]

I've been buying Aldi's "Never Any" whole chickens ($1.49/lb.). No added solutions or other things (antibiotics, etc.). I cook the whole chicken with carrots, onions, celery and other veggies I might have around. We eat the chicken and veggies and I get about 2 cups of liquid when all is said and done. I put it in a fat separator and filter.

By definition it's a broth, but it works in so many recipes.
[Reply]

Do you keep the fat? I keep it and fry eggs.
[Reply]

I don't keep the fat. I fry eggs in butter/oil. I don't get a lot of fat in the leftover liquid (I think it coats to the veggies).
[Reply]