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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-23-2013, 12:00 PM   #1
deepsouth
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Default i still cook.....

sometimes i don't get over to qtalk enough, when the n&p discussions are fast and furious..... but i still cook, so here is some stuff i've done over the past week....nothing major, but you gotta eat.....

mashed potatoes have always escaped me, so i tried tony's way....










how can you go wrong with 2 cups of heavy cream and 6 tablespoons of butter?


old school mug, new school beer.... not sure the age of the mug... i'd guess 60's???



grilled some amberjack and salmon last night.....



needed a meatball sub today......








the sub was AWESOME......

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Unread 02-23-2013, 12:05 PM   #2
cholloway
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You just HAD to mention amberjack didn't you. It's my favorite saltwater fish.
Everything looks great!
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Unread 02-23-2013, 12:07 PM   #3
deepsouth
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Quote:
Originally Posted by cholloway View Post
You just HAD to mention amberjack didn't you. It's my favorite saltwater fish.
Everything looks great!

we love that fish so much. we don't get it all the time, but quite often.
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Unread 02-23-2013, 12:13 PM   #4
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Smashed taters is one of my weaknesses. Made a batch the other night, and the meatballs just made up my mind for tonights dinner.

Theres no way I can add heavy cream to anything i cook here without getting killed in my sleep by the wife, so I skipped that and used skimmed milk. Heated up the milk and butter, and added a bit of chicken base(paste, like better than boullion). .. just a small amount to add some flavor, and then ran a large clove of garlic thru a garlic press into the hot milk and let it sit for a minute.. mixed that into the taters and then under the broiler to brown the top a little. well.. they be all gone that night.. :)

and thanks for the meatball pics.. now I have to go out in the rain and get the meatball mix for tonight..
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Unread 02-23-2013, 12:17 PM   #5
bigabyte
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Wait a minute...

Are you trying to tell me that you are NOT just a farking liveral N&P troll?

You can't possibly cook or provide any other meaningful purpose here.

Hell, I just assumed you couldn't cook and just had your husband do it for you (see what I did there?) like all those other N&P trolls.

(just kidding, all said with a smile and meant for a friendly laugh, not to poke fun at you)

Looks great! I'm a sucker for meatball subs like that!

You post some damn fine food when you do post here.
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Unread 02-23-2013, 12:20 PM   #6
Bluesman
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That meatball sammie is Da Bomb..........
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Unread 02-23-2013, 01:04 PM   #7
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That is an amazing cook, great job!
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Unread 02-23-2013, 01:14 PM   #8
Johnny Ca$h
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Yes you do and seems like you never lost you touch And thanks now I want a meatball sub
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Unread 02-23-2013, 01:18 PM   #9
deepsouth
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coincidentally, that is the extent of my wife's cooking right there. that never happens, her with a spoon in her hand. hahahaha.

it didn't last long. i grabbed the spoon after i took the picture.
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Unread 02-23-2013, 01:35 PM   #10
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I'm pretty sure Poobah isn't the only one running out for meatball mix tonight. As a matter of fact I'm certain of it.

The taters look great too btw. I will not speak on the fish.
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Unread 02-23-2013, 02:05 PM   #11
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That sub is definitely drool worthy. I've had great results with using a potato ricer when making mashed potatoes. I don't use much cream or butter, and the taters still come out great.
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Unread 02-23-2013, 04:03 PM   #12
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Damn, fine groceries, Jason!
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Unread 02-23-2013, 04:12 PM   #13
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Looks great! Anymore, I substitute plain greek yogurt for sour cream and that is how I make my spuds, more like potatoes Diane!
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Unread 02-23-2013, 05:51 PM   #14
deepsouth
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added some 'seafood salad' into the mix. homemade mayo in under 2 minutes. actually, the mixing took me 40 seconds and the rest of the time was adding the rice wine vinegar, salt, sugar, lemon juice, old bay seasoning and oil.

yes, that is krab (with a k) i'm using along with the crawfish and shrimp. i'd never touch it plain, but it seems to 'work' well with this..... i use only the egg white.









40 seconds later







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Unread 02-23-2013, 05:55 PM   #15
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Default i still cook.....

Simply awesome!!! Nice job


Have fun and happy smoking
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