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Post by wolf on Apr 22, 2021 16:39:09 GMT
Welcome. 😊
I'm thinking you're a good cook,
and don't mind doing everything from scratch Frank!
Good for you.   |
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Post by wolf on Apr 22, 2021 16:41:27 GMT
Welcome. 😊
I'm thinking you're a good cook,
and don't mind doing everything from scratch Frank!
Good for you. |
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Post by wolf on Apr 22, 2021 16:46:19 GMT
Here's a recipe diobolic just HAS to have,
he'll have it perfected in no time, Commander osnafrank ! 🤣
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Post by Deleted on Apr 22, 2021 17:05:08 GMT
Here's a recipe diobolic just HAS to have,
he'll have it perfected in no time, Commander osnafrank ! 🤣
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Post by osnafrank on Apr 22, 2021 17:06:07 GMT
Here's a recipe diobolic just HAS to have,
he'll have it perfected in no time, Commander osnafrank ! 🤣
(rofl) I love it. |
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Post by osnafrank on Apr 22, 2021 17:06:27 GMT
Here's a recipe diobolic just HAS to have,
he'll have it perfected in no time, Commander osnafrank ! 🤣
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Post by wolf on Apr 24, 2021 22:06:50 GMT
Alright, since I had occasion to look Charlie up the other day,
his vids are popping up in my usual playlists on youtube again.
This is a really good dish here,
simple good home cooking.
I wouldn't mind having it again sometime soon,
it's been a long time.
In Texas we fix greens and cornbread sometimes a little differently,
this of course, is more traditional New Orleans style.
(heck, there's a thousand ways to skin a deer, they all work)
Greens (collard, mustard, turnip or kale)
and corn bread with some Tobasco sauce
or just jalapenos (pickled or fresh) is a GOOD combination.
Charlie's using smoked neck bones, nothing wrong with that,
but you can make greens with other things like bacon or even no meat at all too....
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Post by wolf on Apr 24, 2021 22:37:10 GMT
...okay, I know how Dio is...he isn't going to go for all that cleaning and chopping of the greens (that would be as horrendous as cleaning and cutting a fresh pineapple!😳🙄) so here's the ultra easy way for diobolic 😄😘 .....
 or.... or....
 or....
( Glory Foods really has very good canned products...they also have Kale, but I couldn't get a pic to work🙂)
And....."Tennessee Williams approved".....
Or if you prefer a sweet cornbread then go for......
 .....and don't forget to pick up a big jar or can of pickled jalapenos too, Dio. Or a very vinegary hot sauce. The vinegar tang really adds to this particular combination of foods/flavors 😊😉
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Post by Deleted on Apr 24, 2021 23:23:04 GMT
Alright, since I had occasion to look Charlie up the other day,
his vids are popping up in my usual playlists on youtube again.
This is a really good dish here,
simple good home cooking.
I wouldn't mind having it again sometime soon,
it's been a long time.
In Texas we fix greens and cornbread sometimes a little differently,
this of course, is more traditional New Orleans style.
(heck, there's a thousand ways to skin a deer, they all work)
Greens (collard, mustard, turnip or kale)
and corn bread with some Tobasco sauce
or just jalapenos (pickled or fresh) is a GOOD combination.
Charlie's using smoked neck bones, nothing wrong with that,
but you can make greens with other things like bacon or even no meat at all too....
or.... or....
or....
( Glory Foods really has very good canned products...they also have Kale, but I couldn't get a pic to work🙂)
And....."Tennessee Williams approved".....
Or if you prefer a sweet cornbread then go for......
.....and don't forget to pick up a big jar or can of pickled jalapenos too, Dio. Or a very vinegary hot sauce. The vinegar tang really adds to this particular combination of foods/flavors 😊😉
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Post by Deleted on Apr 24, 2021 23:24:45 GMT
Oh, and by the way, I like cutting up fresh pineapple. Go figure. 😁
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Post by wolf on Apr 24, 2021 23:25:43 GMT
Sounds good, wolfie. But you're right, too much work for me. All hail canned veggies. Can't wait till they invent that Star Trek replicator. Then I'll be in hog heaven. But home cooking is still the best. 😀
But truly, that Glory brand IS very good and well seasoned. 🙂 |
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Post by wolf on Apr 24, 2021 23:27:22 GMT
Oh, and by the way, I like cutting up fresh pineapple. Go figure. 😁
...oh please wait till Tuesday, before I have to go hunt the post down....  |
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Post by Deleted on Apr 24, 2021 23:36:24 GMT
Sounds good, wolfie. But you're right, too much work for me. All hail canned veggies. Can't wait till they invent that Star Trek replicator. Then I'll be in hog heaven. But home cooking is still the best. 😀
But truly, that Glory brand IS very good and well seasoned. 🙂 |
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Post by Deleted on Apr 24, 2021 23:39:41 GMT
Oh, and by the way, I like cutting up fresh pineapple. Go figure. 😁
...oh please wait till Tuesday, before I have to go hunt the post down....  |
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Post by wolf on Apr 24, 2021 23:46:19 GMT
Lol, you're right Dio.
But truly, that Glory brand IS very good and well seasoned. 🙂
I'm not sure but that co. may be based in Georgia, or somewhere around those parts.
Hmmmm...I've found Kroger's own brand of greens to be good. They're just not seasoned like Glory's. Those greens have a tremendous amount of flavor to begin with, before anything (meat etc.) is added to them. The pot liquor from them is a really great vegtable broth....oh dang Dio....Im too tired to be posting. Lol, I'm rambling. 😄🙂 |
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Post by Deleted on Apr 25, 2021 0:09:33 GMT
Thanks, I'll check tomorrow when I pick up what I want to make for dinner if the store carries that Glory brand. I doesn't look familiar.
I'm not sure but that co. may be based in Georgia, or somewhere around those parts.
Hmmmm...I've found Kroger's own brand of greens to be good. They're just not seasoned like Glory's. Those greens have a tremendous amount of flavor to begin with, before anything (meat etc.) is added to them. The pot liquor from them is a really great vegtable broth....oh dang Dio....Im too tired to be posting. Lol, I'm rambling. 😄🙂 |
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Post by wolf on Apr 25, 2021 0:17:53 GMT
I honestly don't know if that is something available nationwide or not.
I'm not sure but that co. may be based in Georgia, or somewhere around those parts.
Hmmmm...I've found Kroger's own brand of greens to be good. They're just not seasoned like Glory's. Those greens have a tremendous amount of flavor to begin with, before anything (meat etc.) is added to them. The pot liquor from them is a really great vegtable broth....oh dang Dio....Im too tired to be posting. Lol, I'm rambling. 😄🙂 😄,,,okay, bub! 😊 |
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Post by Deleted on Apr 25, 2021 0:20:46 GMT
LOL... ramble away. That way you're not riding my butt or 'BUB'ing me. 😄🙂 😄,,,okay, bub! 😊  |
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Post by wolf on Dec 12, 2021 21:30:23 GMT
Hey hey osnafrank 
Hope you're having a good Sunday! 😊
I got some pics together for those cheese stuffed, bacon wrapped jalapenos
that I make.
(mine don't look like these when they're done,
but they are good, and you use all of the pepper wall/meat.)
I really have no idea what kind of peppers you have available to you over in Germany,
so here's what we work with here...as an example...
These below are real/heirloom jalapenos,
They're thinner and hotter (especially when they are home grown)...
These below are hybrids,
they have been cross bred with larger, mild peppers,
and most of the time their seeds aren't viable.
They aren't as hot, but they do have good jalapeno flavor,
they have thicker walls and are almost always a brighter color green.
And they are often MUCH bigger, easier to stuff with more cheese.
I like the heat from TRUE jalapenos though......
The way I make the stuffed peppers is like this :
1. Cut ONE SIDE off the pepper and leave the cap and stem on,
like this. Makes like a boat shape...
It just takes the tip of a knife to clean out all the seeds and the white pithy placenta.
2. Stuff them with any cheese you like!
(I like to shred up Monterey Jack,
Pepper Jack, Colby or Longhorn cheeses and pack them with it)
3. Put the side you cut off the Pepper back on.
4. Wrap the whole pepper TIGHT with a slice of bacon
from the bottom up to the top,
and anchor it on the stem.
(that takes a little practice, but when you get the hang of it.
it's easy and you don't have to use tooth picks...those are a PITA)
Cut off the leftover/excess bacon strip.
Usually one strip of bacon will cover 2 peppers....depending how big they are and how long the strips are.
5. I line a baking sheet with foil,
then put a wire rack on top it to cook the peppers in the oven.
6. Cook at 450F for about 10 to 20 minutes.
Just keep an eye on them occasionally,
and pull them out when the bacon looks done to your liking.
(I like them well cooked, and crisped up.)
Hope that helps some Frank! 😊
Tagging diobolic Dio here too,
just in case he might like these. 😊
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Post by diobolic on Dec 13, 2021 16:25:56 GMT
Those loaded peppers sound good wolf... I'll take a dozen. 
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