this was amazeballs. We used 1# shrimp and kept the rest the same.

http://www.foodnetwork.com/recipes/m...mp-recipe.html
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Got a mixed bean soup going with pinto bean seasoning and jalapeno powder. My butcher sells chopped bone in ham that I'm going to crisp and add to the bowls.
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Me too. Beef, sausage, or pepperoni.
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This thread made me want pizza. So grabbed some dough from the store and will make pizza tomorrow.
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We had burgers and Mac and Cheese. I have to work tomorrow so it was easy. Nothing like cast iron burgers. I bought my parents one for Christmas and hope they get hooked!
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Speaking of Cast Iron, got me a chain mail scrubber for xmas.

That is all. No advice or recommendations. :-)
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I'm going to try slow cooker, cheese steak sandwiches. I had bought a family pack of cube steak on sale, cooked half the pack and it was total crap. Today I pulled out my 70's deli slicer and sliced it frozen as thin as I could.

Tomorrow I'm going to put it in the crock pot, 4 hours, half way in add an onion and green pepper. When done, top on day old Jimmy John bread I bought today (two loaves for a $1.04, makes 4 sammies) top with provolone cheese and under the broiler until cheese melts.
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Chicken Strudel sandwich wrapped in four layers of phyllo dough. Served with a Greek green bean, tomato, feta, basil vinaigrette dressing salad. Light before heading out with my gluten free chili Chex Mix. Meringue cookies for the hostess and champagne, but we had one each for dessert.
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So there were only two of you there?
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Damn bep lol
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Hardee-har,har,har! Two of use here for dinner. Went to party later—like 10PM, after a movie. I just saved two meringues for a picture. Wish I had them by the bonfire next to our champagne flutes for a picture with more ambience.
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Those Meringue cookies look delicious. Bold move decorating them with bb pellets.


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lol

Those are called silver dragees and white pearl ones. I have all kinds of metallic color ones but these remind me winter most while I bask in the Florida sunshine thinking of you guys up North.

Happy New Year! Don't y'all freeze now!
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I've never had any meringue cookies, so I looked at Emeril Lagasse's recipe and his cookies look like garbage compared to the pic you posted:

http://www.foodnetwork.com/recipes/e...es-recipe.html








So what did that chump do wrong?
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His look dry and like his temp was too high. I saw a recipe for 250° but my oven tends to be too hot. So I went with 200° which another recipe used. To be honest, I was worried as it was so humid here yesterday, I had to keep them in even longer but I was worried about them drying out on time. They came out perfect....with soft insides. I've made them before where they were dry throughout though....when I made them too small. These were just right.

EDIT! I just looked at Emeril's recipe and geeezaz his temp is high. He uses more cream of tartar than I did too. That makes for stiffer peaks and helps hold them. I didn't go too stiff on my peaks, obviously as you can see.
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