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iceberg57

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    on the Rivah in VA

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  1. Sometimes, the Mrs has to remind me that Asians can do meatballs too. This stuff takes the chill off every time. Hey Jimmy…go Ravens!
  2. Talk about your cold weather comfort foods, the Mrs throws together a really nice rigatoni with hot sausage and mushrooms. Went back for thirds 2night. This is/was some good eat'n!!! She found some pretty decent passata with onion and basil, stuff was worthy.
  3. mother is from Wisconsin. Had enough Lutheran potluck casseroles in my youth to last several life times. Not a fan of the cream soup casseroles. But this...MIL put the carcass of the roast chicken in a pot on the stove for stock. Just sauted some onions in butter, dropped in some flour, ladled in some of the stock, little milk to cream it, veggies, chicken scraps and some seasoning... works!
  4. retirement life has turned me into a real 'Go Getter'. I take my wife to work in the morning, and in the afternoon...I go get her. Fargin cold wind out this morning pushing white stuff around. Had a roast chicken last night for dinner so came in from the wind today and creamed up the scraps, put it over some toast. Warms ya up and sticks where ya put it for sure!
  5. Thats how we roll JImmy. We use some apple cider vinegar in a ramikin for each at the table, then pass the 'spice' to add to the vinegar to your liking for a 'dip'. We use some stuff [spice] from a local guy here. IMO blows JO#2 and Old Bay away. He wont tell me what he does to get his unique taste and heat level, but the stuff is top notch, and thankfully hes not stingy with it. He'll toss me a paper lunch bag of the stuff when I grab some critters from him.
  6. Ok…those ARE pretty farg’n good!
  7. Good point…more like processed cake frosting
  8. One of the byproducts is the fried chicken skin with a brewski
  9. This stuff eats REALLY good. Wifey used to make this for the church gatherings. Bone and skin a bunch of chicken thighs, grate some pecorino and Parmesan. Drop each thigh into the cheese and push into the flesh real good, dredge in some flour, sauté in butter till golden, drop into a baking dish. Pour dry vermouth over the chicken, top with more cheese. Throw into the oven for about 30 mins. I could eat the whole pan. Good thing a couple of the boys are coming by to help for cards 2night.
  10. Thats a beaut Clark. If I saw those for $2 more I would have done it in a heart beat. Ill have to look more careful, but I didnt see any of those this year in our neck o' the woods.
  11. we've got a bunch of these guys running back and forth in front of us all summer on the lower Potomac. They change over to oyster tonging in the winter months, so not as much gear on the roof.
  12. Anybody else stock up on the cheap rib roasts at Christmas time? They’re all choice and ya gotta pick through them to get some marbling, but for less than $5 lb hard to beat. Got three this year, one for Christmas dinner, and the others were broken down. The ribs were stripped off and we use those for really rich broth, some of which was used in our traditional New Year’s Day soup. The rest is cut into steaks. Again…a bit on the lean side, but great flavor. They keep frozen for quite a while.
  13. I gotta try the orange, with so many oranges around right now. Hope you didnt add the simple syrup during the 'steeping' stage, thats just peels in the everclear for the month or so. the simple syrup is added at the bottling stage. After the steeping period, when im bottling, I make about a fith of the syrup, then mix into the steeped hooch until the taste is right. i put a cup or so in first then give it a taste, then a glug or two more each taste util its where i want it. Then..pour myself a shot..and sometimes (after all the 'tasting') I might wait awhile to pour into the bottles so I can be sure to hit the funnel
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