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  1. Where to buy a brisket flat by this Saturday ??

    Kroger gets them pretty often.
  2.

    Pickled onions anyone?

    I have made them. In fact, you can use a bit of purple cabbage in your liquid to get a more red color. They are fun to make. However, I have found store bought (like Dinky posted) to be a very close second, so I will often just buy already made.

  3. Home made sausage - local supplies?

    Do you know the name of the shop?

  4. Home made sausage - local supplies?

    I am going to try making my own sausage. I want to start with bratwurst. I am wondering if you guys know where I can purchase quality hog casings, locally (near Woodstock)? Thanks for your time!

  5. Quick healthy dinners?

    Replace wheat thins with carrots, celery, and red bell pepper slices for even healthier, if you like veggies. I know Geaux says he doesn't, but I do, that what he posted above has been my lunch two days in a row now. LOVE me some hummus.

  6. Thank you DinkyDau and bradsweet!!!

    Must try the fried okra at Biguns. My husband won't eat okra, but he absolutely LOVES the fried okra at Biguns. And you can get a giant bag of pork skins for $2.49. That place is awesome. As some have noted, the Turkey is probably my favorite, with smoked sausage being second and the pork...
  7.

    Beef quesadila's

    I am so mad at you, Dinky! I figured there would be some of these tenderloins left around by today. I went to my Kroger, and not a one! They did give me a raincheck, but I was hoping to cook steak for hubby tonight when he comes home from TN. I hope you enjoy it!

  8. Anyone got a good recipe for buttermilk biscuits?

    I had a 1/2 gallon of buttermilk (minus about a cup and a half) that I need to use up, so I made some cathead biscuits yesterday. For all of my life I have been an unbleached, all purpose flour snob that would never be caught with self rising flour in my pantry. Well, that is a big mistake...

  9. Anyone got a good recipe for buttermilk biscuits?

    You are quite possibly the most entertaining guy on this site. I love you more every time I read one of your posts. (But....... Hardees does have the best biscuits. Just sayin'.)

  10. Quick aging a rib roast - suggestions

    Season before or after aging? And with what?

  11. Quick aging a rib roast - suggestions

    I could hang meat in my house. I LOVE me some A.C. And I'm adventurous. Do you think aging not in the fridge would be better/more effective than in the fridge? Tell me more....

  12. Quick aging a rib roast - suggestions

    If you could "age" a boneless rib roast, but only for about 36 hours, would you attempt it? How would you do it? I am cooking a rib roast for my family dinner Tuesday night, and just thought it might make a difference. I usually just season them and pop them in the oven. I've used both...

  13. Anyone here like REAL old-fashioned cocktails?

    I like a "tom Collins". I have always made it with, and believe it is supposed to be made, with Gin. The full recipe is Gin, a splash of Rose's lime juice, and soda/seltzer water. Or if I make fresh, I use lime juice and simple syrup. When I order a Tom Collins out, they always make it with...

  14. Favorite low/no cholesterol dish?

    Sorry to hear it. Hope you guys get it figured out.

  15. Favorite low/no cholesterol dish?

    Ooooh, here's a fun one (if she can eat beans). It takes some time to prepare, but man, is it worth it. I call it "mystery meat chili". I had won the chili cook off 2 years in a row at church, and they made me continue to participate even though I wanted to retire on top. So I tried to...

  16. Favorite low/no cholesterol dish?

    It's one of my "go to" recipes. You can make it with beef also, if you can eat beef. If you can have the fat, add avocado slices, or mashed avocado. I love to add chopped cilantro too.

  17. Favorite low/no cholesterol dish?

    Thinly sliced peppers and onions, sautéed in a little Pam. Then sautee thin sliced chicken breast. Put veggies back in the pan with the chicken, add fresh chopped tomato. Add taco seasoning (or your own, chili powder, onion & garlic powder, cumin and black pepper), and a bit of water. Makes...

  18. Has anyone smoked a pre-cooked ham?

    Yes. Technically the smoke really only infuses the meat for the first 30 minutes to an hour anyway, and after that it's just cooking. I have done it many times with pre-cooked and uncooked. They come out pretty much the same, just less time on the pre-cooked.

  19. Dried beans - would not get soft

    Dang it. This is what I feared. Today they don't taste better than yesterday either. They sort of have a metallic taste. I didn't think dried beans would go bad, but these are "not good".

  20. Dried beans - would not get soft

    As funny as Deller's comment was, the beans did actually get soft enough to be edible after boiling for 4.5-5 hours. They just never got soft or mushy; they were still chewy with an "al dente" center. They definitely weren't rocks; we did eat them. I was in the mood for red beans (versus...
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