RJS13 Foodie Thread

[~~whimsy~~]

I wonder if it's an optional design actually. Because I honestly cannot recall any with spikes. And come think of it I do not recall the ones for sale in the cracker barrels (one of few places to get cast iron at decent price surprisingly) even had lids with them.

Always thought aluminum foil wrapped foods were equivalent of "lids" lol

 

[Jack Davenport]

It serves as an Iron Maiden for idiots that put mushrooms in chili.

 

[~~whimsy~~]

I put mushrooms in soups, eggs, sometimes my chef Boyardee ravioli, ramen noodles, salads, and so much more. :yummie:

Sometimes to class my chef Boyardee up I add some Italian seasoning :hatsoff:

 

[Jack Davenport]

I put mushrooms in soups, eggs, sometimes my chef Boyardee ravioli, ramen noodles, salads, and so much more. :yummie:

Sometimes to class my chef Boyardee up I add some Italian seasoning :hatsoff:

Mushrooms in pasta dishes, eggs, salads are fine. You’re not a complete freak.

 

[RJS13]

Mushrooms in pasta dishes, eggs, salads are fine. You’re not a complete freak.

I'd bet your both freaky on mushrooms

 

[FreeOnes_Adam]

Mushroom in chili? Never done it. I love mushrooms, and I like chili, but something seems weird about that.

 

[~~whimsy~~]

Mushroom in chili? Never done it. I love mushrooms, and I like chili, but something seems weird about that.

Yuppers. The canned or jarred sliced or cap and stems mushrooms. Drain em and pop them in. As if making goulash but chili ingredients instead

 

[Mr. Daystar]

I put mushrooms in my chili, and in my pasta sauce. I like the texture of the canned for chili, for red sauce I'll use fresh.

 

[bobjustbob]

Those spikes in the lid may be for letting an even wet drip over the meat. Just my guess.

Devil, have you ever tried dried mushrooms in your sauce? I will because my dad used them. The shrooms absorbed intense flavor with firm chewy texture. Biting into a shroom that way was like biting into a piece of meat.

 

[Mr. Daystar]

Those spikes in the lid may be for letting an even wet drip over the meat. Just my guess.

Devil, have you ever tried dried mushrooms in your sauce? I will because my dad used them. The shrooms absorbed intense flavor with firm chewy texture. Biting into a shroom that way was like biting into a piece of meat.

I have a bag of dried Morels (spelling?) I got from a good friend, that is also a chef. I haven't tried them yet, but I am going to save them for steaks, or a roast. I have enough, according to him, for 3 or 4 applications, so I'll try them in a couple of ways. Maybe a demi glaze on a nice London broil.

 

[RJS13]

Those spikes in the lid may be for letting an even wet drip over the meat. Just my guess.

Devil, have you ever tried dried mushrooms in your sauce? I will because my dad used them. The shrooms absorbed intense flavor with firm chewy texture. Biting into a shroom that way was like biting into a piece of meat.

And a great guess, exactly right!! After all these years I didn't know but I knew they had a purpose.

 

[~~whimsy~~]

To be fair he didnt google... Jeeves told him.

 

[RJS13]

To be fair he didnt google... Jeeves told him.

 

[~~whimsy~~]

The older generation cannot just exist with information from their inside informants

*sporadic head shaking*

~~Whimsy~~
FreeOnes Mogul

 

[Jack Davenport]

This is THE food thread of FreeOnes.
Pin this.

 

[FreeOnes_Adam]

This is THE food thread of FreeOnes.
Pin this.

I like that someone can say canned mushrooms (yuck, btw) without being crucified. I'm for it.

 

[Jack Davenport]

I like that someone can say canned mushrooms (yuck, btw) without being crucified. I'm for it.

:1orglaugh
You
Are
The
Fucking
Man

 

[xfire]

I've had smoke rolling more days than not since summer began, winging a pork tenderloin today, I've never tried one on the off-set, smoking it @220° with Oak for a few hours, treating it like a pork shoulder. If I fuck it up it was only $1/pound at H-E-B.

 

[~~whimsy~~]

The grocery store I go to has pork tenderloin dirt cheap too. Picked five up and added them to the freezer family. Well minute the two I sacrificed to the crockpot

 

[bobjustbob]

I've gotta look at my ads for that dollar pork.

And I didn't ask anyone about the lid thing. I've never had one of those either. But I do have to Google demi glaze.