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mjp28

Favorite GAMEDAY food? Dine in, carryout or make at home.

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2 hours ago, TexasAg1969 said:

Ain't nothin' better'n my salmon baked with/served in my homemade blackberry preserves Black Seal rum sauce. Yummmmmmmmmmmmmmy!!!😋

recipe please.

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4 hours ago, The Gipper said:

Nineteen pages on a thread that comes down to just 3 words:   pizza,  chili, wings.

Jealous because your threads die after a page? 

4 hours ago, mjp28 said:

Grilling outside, steak sandwiches and of course good ethnic foods among many other GAMEDAY and other eats. :)

Today- lazy ribs picked up from Dorothy Lane Market with Rudy's  or Montgomery Inn BBQ sauce and cole slaw. Tomorrow, Prime NY strip with an appropriate wine. Probably Siendra, primarily grenache grape. 

4 hours ago, The Gipper said:

You are obsessed with what goes in your gut.

You are obsessed with trivia, so? 

  • Haha 2

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6 hours ago, LBC mike said:

Great cookbook is the first edition of the new York Times cookbook.  Blue cover.

The blue NYT cookbook is one of our absolute favorite  cookbooks all kinds of really good recipes not really exotic or strange stuff. I got it at a 4 books 4 bucks site maybe 20 years ago. 

If I were starting a beginner usable collection today......Better Homes, Good Housekeeping, any of the Barefoot Contessa, the blue New York Times, a good casserole cookbook and a must Weber Real Grilling by Jamie Purvaiance to start.

Decades ago when i was on the road I used to occasionally  look up church festivals, fairs, small town book sales for the bubba's cookbooks, a goldmine of recipes.

Our friends used to see our shelf of cookbooks and would buy them for us as gifts......we finally asked them to quit!

Bon Appétit! 

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2 hours ago, DieHardBrownsFan said:

recipe please.

First...............catch a salmon. LOL!🐟

2nd find some lady at a local farmers market selling blackberry preserves. Barring that try Hero Blackberry Preserves or Bonne Maman (about 13 oz in a jar of either.). Or any brand that you particularly like that is decently thick.

3rd take about a pound or a little more if you wish and form a "boat" of heavy duty alum. foil around it to hem in the sauce so it kind of bastes in it as it cook. Place that in a deep glass dish of about the size to fit in the boat. That's just in case the boat doesn't hold.

4. Mix the preserves (the whole jar) with about a 1 1/2 shots of Black Seal Bermudan rum and just a tab bit of lime juice (maybe 1 tablespoon max-less if you want it sweeter)

5. Spread most of that mixture evenly over the salmon (skin down--meat up), but save a little for people to spoon a little fresh mixture over the cooked fish if they want.

6. Heat the oven to about 380 degrees and bake on the middle rack for about 30 minutes. To be sure it's done just use a fork to see if it flakes easily apart in the thickest part. Tales a little longer for a thicker filet from the salmon.

Serve it up and spoon out the sauce that bakes with the fish on top of each serving as much as desired by each person. I just leave a deep spoon there for them to decide and also the extra leftover uncooked sauce if they want a little more of a spread on top.

It's simple as anything but sure is good.😋

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On 6/16/2018 at 8:16 PM, hoorta said:

Jealous because your threads die after a page? 

Today- lazy ribs picked up from Dorothy Lane Market with Rudy's  or Montgomery Inn BBQ sauce and cole slaw. Tomorrow, Prime NY strip with an appropriate wine. Probably Siendra, primarily grenache grape. 

You are obsessed with trivia, so? 

Be careful or I will load the board with trivia threads

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40 minutes ago, The Gipper said:

Be careful or I will load the board with trivia threadsBe careful or I will load the board with trivia

Trivia question of the day. How many trivia threads has Gip started from the final day of the draft through first KO for real in the past 5 years?😂

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2 minutes ago, TexasAg1969 said:

Trivia question of the day. How many trivia threads has Gip started from the final day of the draft through first KO for real in the past 5 years?😂

Is it over or under 10,000? :lol:

(Gip, we kid because we care.....really, we do.)

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1 hour ago, mjp28 said:

Is it over or under 10,000? :lol:

(Gip, we kid because we care.....really, we do.)

It's either 49 or 144. Those sound like good numbers to use if you just make something up on the fly. LOL!🤴

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23 hours ago, TexasAg1969 said:

It's either 49 or 144. Those sound like good numbers to use if you just make something up on the fly. LOL!🤴

If I posted one per week....it may have been perhaps  16 in a given year.     So, over a 5 year, maybe 80.  But I don't do one every week.  Notice here that you have not seen one for over a month. So it might even be only half that number.

And Trivia is a staple of the sporting public.  There are several shows on sports trivia:  Dan Patrick hosts Sports Jeopardy;  there is Beer Money....and a few others.

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22 hours ago, The Gipper said:

If I posted one per week....it may have been perhaps  16 in a given year.     So, over a 5 year, maybe 80.  But I don't do one every week.  Notice here that you have not seen one for over a month. So it might even be only half that number.

And Trivia is a staple of the sporting public.  There are several shows on sports trivia:  Dan Patrick hosts Sports Jeopardy;  there is Beer Money....and a few others.

So the answer is under 10,000?

And yes I like sports and other trivia and brain games, great for these down times in the NFL and NCAA football season.....and yes the Gipper does a fine job on them.

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As of today my favorite gameday food to serve at home going forward is smoked pork belly!! I don't know how this hid from me so long. I did 11 lbs. today rubbed up with my super secret rub and slow smoked 8 hours with a mix of hickory and apple wood. DAMN cubed and served up with BBQ for dip and a side of slaw its the bomb.

 

 

pork belly ready to smoke.jpg

PORK SLICED.jpg

prok belly out of smoker.jpg

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5 hours ago, jcam222 said:

As of today my favorite gameday food to serve at home going forward is smoked pork belly!! I don't know how this hid from me so long. I did 11 lbs. today rubbed up with my super secret rub and slow smoked 8 hours with a mix of hickory and apple wood. DAMN cubed and served up with BBQ for dip and a side of slaw its the bomb.

 

Oh yes a lot of big shot Food TV cooks and especially the barbecue TV guys are big on pork bellies! Enjoy!

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On 6/16/2018 at 4:55 PM, LBC mike said:

Great cookbook is the first edition of the new York Times cookbook.  Blue cover.

OMG, on July 4th a friend was over we were discussing favorite must have foundation cookbooks for starting or just having a basic collection. 

The blue NYT COOKBOOK came up, I checked we have the blue first edition published in 1961 by Craig Claiborne (1920-2000),  718 pages sitting next to our microwave on our kitchen counter!

One of the few two or three we have actually sitting out for everyday quick use the rest are on bookshelves. 

It is a compilation of about 1,500 NYT recipes from 1950-1960. OUR EVERYDAY GO TO BOOK. I PAID $1 FOR IT ABOUT 20 YEARS AGO. 

The latest edition by an older Craig Claiborne is 1990, hardcover 800 pages,  from what I can see. Wow. Might actually have to get it, lol, I must be sick. :lol:

61wtaeVftHL._SX398_BO1,204,203,200_.jpg

$4.99 only 3 left in stock

& FREE Shipping <----- EDIT ADD, I JUST BOUGHT THIS ON AMAZON PRIME, $4.99 FORMER LIBRARY BOOK.  I AM SICK. :-)

Used - Good
Former Library book.Great prices and great return policy! Best books around. Your purchase benefits world literacy! « Show less

 

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Some ingredients are hard to find though.  My wife is an executive chef and she looks in the old blue book.

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21 hours ago, jcam222 said:

As of today my favorite gameday food to serve at home going forward is smoked pork belly!! I don't know how this hid from me so long. I did 11 lbs. today rubbed up with my super secret rub and slow smoked 8 hours with a mix of hickory and apple wood. DAMN cubed and served up with BBQ for dip and a side of slaw its the bomb.

 

 

pork belly ready to smoke.jpg

PORK SLICED.jpg

prok belly out of smoker.jpg

Yum-a heart stopper in so many ways for sure.!!☠️😍

  • Upvote 1

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11 hours ago, LBC mike said:

Some ingredients are hard to find though.  My wife is an executive chef and she looks in the old blue book.

Wow an exec chef, so does she cook GAMEDAY meals or is that your department? 

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My new "instant" sloppy joe for this football season:

1 lb of hamburger, well browned. take grease out.

1 can of Manwich Bold

several blurbs of Hunt's catsup.

It's great.

    and, the age-old recipe -

2 packages of Jimmy Dean sage sausage

well browned, take out grease.

add a bowl of chopped up green tomatoes and another bowl

of chopped up sweet peppers, add one hot pepper maybe...

salt/pepper to taste.

saute. Makes a great sausage "sloppy joe"

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Sausage sloppy joes sound good and I'd damn sure try the squirrel if someone cleaned one and gave it to me. 

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Just watched a dude in the show Alone kill, clean and eat a squirrel 

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1 hour ago, LBC mike said:

Just watched a dude in the show Alone kill, clean and eat a squirrel 

My dad used to hunt squirrel, rabbit and "other" small game with his .22 LR single shot but he grew up surrounded by old growth forrests during the Great Depression.  Try it maybe. (same .22 I learned to shoot with)

Now beef, pork, chicken, venision and modern day fare.....yeah, especially if fire is involved!  Ummmmmm. GAMEDAY food!

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On 7/9/2018 at 10:17 AM, calfoxwc said:

another favorite, a bit more work involved:

https://duckcommander.com/recipes/boiled-squirrels-and-dumplings

Well they should be easy pickins' since I put out bird seed off my back porch and watch the little rodents share it with the birds. Now I do have a pair of really fat dove that show up too and come Sept. 1, the season is on. Soak 'em overnight in 1/2 buttermilk & 1/2 red wine,  pin bacon around the breast meat and fire up the grill. Yum! And I bet that would work well on the little rodent critters too.🕊️🔥🐿️

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2 hours ago, TexasAg1969 said:

Well they should be easy pickins' since I put out bird seed off my back porch and watch the little rodents share it with the birds. Now I do have a pair of really fat dove that show up too and come Sept. 1, the season is on. Soak 'em overnight in 1/2 buttermilk & 1/2 red wine,  pin bacon around the breast meat and fire up the grill. Yum! And I bet that would work well on the little rodent critters too.🕊️🔥🐿️

I'd rather catch me a good Wedgewood Pizza. .......ummmmm, good eats!

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On 7/8/2018 at 9:39 AM, mjp28 said:

OMG, on July 4th a friend was over we were discussing favorite must have foundation cookbooks for starting or just having a basic collection. 

The blue NYT COOKBOOK came up, I checked we have the blue first edition published in 1961 by Craig Claiborne (1920-2000),  718 pages sitting next to our microwave on our kitchen counter!

One of the few two or three we have actually sitting out for everyday quick use the rest are on bookshelves. 

It is a compilation of about 1,500 NYT recipes from 1950-1960. OUR EVERYDAY GO TO BOOK. I PAID $1 FOR IT ABOUT 20 YEARS AGO. 

The latest edition by an older Craig Claiborne is 1990, hardcover 800 pages,  from what I can see. Wow. Might actually have to get it, lol, I must be sick. :lol:

61wtaeVftHL._SX398_BO1,204,203,200_.jpg

$4.99 only 3 left in stock

& FREE Shipping <----- EDIT ADD, I JUST BOUGHT THIS ON AMAZON PRIME, $4.99 FORMER LIBRARY BOOK.  I AM SICK. :-)

Used - Good
Former Library book.Great prices and great return policy! Best books around. Your purchase benefits world literacy! « Show less

Just got our NYT cookbook today, an absolute steal at $4.99 from Amazon Prime delivered to our house. Spotless condition, not a mark on it!

University of Illinois library at Urbana Champaign, only taken out four times, 1993 (2), 1994, 1995. Not even a bent page.

Hardbound library edition, 799 pages it will be a working cookbook. I highly recommend it!

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13 hours ago, mjp28 said:

Just got our NYT cookbook today, an absolute steal at $4.99 from Amazon Prime delivered to our house. Spotless condition, not a mark on it!

University of Illinois library at Urbana Champaign, only taken out four times, 1993 (2), 1994, 1995. Not even a bent page.

Hardbound library edition, 799 pages it will be a working cookbook. I highly recommend it!

We have a cookbook of my sister in law's favorite recipes. I can tell you she has written up some really excellent stuff that she shared only with immediate family. Everything from desserts thru veggies and everything in between. Great job she did of collecting over about 4 decades and then put into print for us. Wonderful flavors throughout. And like any really good cookbook, we have to really shop in exotic places sometimes to find the exact ingredients.

Anyone like my Vietnamese Dog recipe (other than Cal-he'll eat anything that walks or crawls).😁

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no, I'm very specific about what is good, Real American football season food.

it isn't a "make someone sick" thread.

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17 hours ago, mjp28 said:

Just got our NYT cookbook today, an absolute steal at $4.99 from Amazon Prime delivered to our house. Spotless condition, not a mark on it!

University of Illinois library at Urbana Champaign, only taken out four times, 1993 (2), 1994, 1995. Not even a bent page.

Hardbound library edition, 799 pages it will be a working cookbook. I highly recommend it!

I bought the last copy for $4.99.😀

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18 hours ago, mjp28 said:

Spotless condition, not a mark on it!

Not even a bent page.

799 pages it will be a working cookbook. I highly recommend it!

Marry a southern women & she will show you bent & ripped out pages 📑..they all cook from their mama & grandma recipes index cards. So i decided on a cookbook around our 3rd anniversary. Not only did she look fat in that dress but that cookbook was sold to the 1st customer at a yard sale..💰cha-ching!   

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