Traditional Muzzleloading Association
The Center of Camp => The Campfire => Topic started by: Puffer on October 11, 2019, 01:36:38 PM
-
Food Time
I love Pork ;) So last night I took a 2lb. pork loin roast, 1 1/2lb. little red taters, & 1 lg. onion. Put it all in a lg. cast-iron fry pan & had a feast. :*:
-
That sure sounds good, Puffer! :hairy
-
Puffer, thats close to my all time favorite meal, my ancestors
are Czech and I learned how to make fried potatoe dumplings ( knedlicky )
and of course sour krout, gravy all laced with caraway seed.
My mother used to make what you described but in a pressure cooker with cabbage
and called it boiled dinner, another favorite!
-
I throw all of that into a crock pot in the morning, but cut slits in the roast and add a piece of jalapeno or pieces of onions, alternately, and let it all cook on low all day.
-
I throw all of that into a crock pot in the morning, but cut slits in the roast and add a piece of jalapeno or pieces of onions, alternately, and let it all cook on low all day.
David, for the past 10 or so years the Crock-Pot and I have become really good friends.
It's a wonderful tool that takes a lot of the "work", checking, and stirring, out of the cooking chore.
Last night's Supper was a really good Beef Stew, that I started about 4;15 in the morning with us eating around 6pm....the crazy things we sometimes do when we can't sleep at night....
Anyway, with this cold snap we've been having over the past few weeks, stews, roasts, hearty soups have been on the Menu for most of our evening meals....tomorrow tonight we are having Chicken and Dumplings which my wife will start in the morning, and then drop the dumplings in about 30 minutes before we eat.
BTW David, we will be going back home in about two weeks, and my son has 40# Fresh Roasted, Hatch Green Chilies, all fresh-packed (Snap Frozen) that I will be shipping back here before we leave to come back home.....about a two year supply for just me and the wife, unless the kids find out I have 'em..... once that happens their life span shortens dramatically! :laughing
-
My wife grew up around the Hatch area, and we always look forward to chili season. There's always chilis in our house, and recipes.
-
I throw all of that into a crock pot in the morning, but cut slits in the roast and add a piece of jalapeno or pieces of onions, alternately, and let it all cook on low all day.
David, for the past 10 or so years the Crock-Pot and I have become really good friends.
It's a wonderful tool that takes a lot of the "work", checking, and stirring, out of the cooking chore.
Last night's Supper was a really good Beef Stew, that I started about 4;15 in the morning with us eating around 6pm....the crazy things we sometimes do when we can't sleep at night....
Anyway, with this cold snap we've been having over the past few weeks, stews, roasts, hearty soups have been on the Menu for most of our evening meals....tomorrow tonight we are having Chicken and Dumplings which my wife will start in the morning, and then drop the dumplings in about 30 minutes before we eat.
BTW David, we will be going back home in about two weeks, and my son has 40# Fresh Roasted, Hatch Green Chilies, all fresh-packed (Snap Frozen) that I will be shipping back here before we leave to come back home.....about a two year supply for just me and the wife, unless the kids find out I have 'em..... once that happens their life span shortens dramatically! :laughing
Heck, now I know you'll have them!!!!!!!! time to head east and visit my old Uncle Russ!
-
Man, you have the dangdest looking fry pan! What do you make your coffee in? :laffing
~Kees~
-
Man, you have the dangdest looking fry pan! What do you make your coffee in? :laffing
~Kees~
My question exactly! :lol sign All the menus some fantastic,,,what I call comfort food. But I never tried doing a pork loin in a frying pan. I will now, however.