Whats on the menu tonight?

Red James cash said:
Viking I think we're going to have to do something about limitool calling us old farts,what do think?Paintball firing squad?:laughing9:
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I give.... ain't no way I can defend myself against both of ya. Call off the "squad" Red. Viking... born in 65? :dontknow: We haven't exactly set up minimum age requirements for this get together. But I'm afraid it's going to start at ago 50 minimum. I'll be 59 next week so I'm in. Oh hell.... quit pouting you can come on over. When Red, I or the men want another beer we'll ring the bell (junior).

And Viking I agree with your comment to 777.... "there are many like minded/see it the way you do/real Americans...that feel the same way!" And I'm one of them as you are.

DINNER: Left over fried chicken, REAL MASHED TATERS, corn on the cob and a huge bowl of different fruits.
 

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Oregon Viking said:
Old farts? Where?:laughing7: When did that happen? :laughing7: I was born in 1965. Now I suppose I will be referred to as "the kid" or "junior"..... if I'm the youngest that is.
Paintball update! Got a killer deal on an Electro mechanical multi-mode trigger frame gun off fleabay.
semi, burst (3,6,or 9), and full auto settings. 15 shots per second with an electronic hopper, that costs twice what I paid for the gun!! so..no!. I will upgrade the barrel from the stock 9" to a 16,18 or 20" ceramic barrel.
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I'am going to get the 22" ceramic barrel. watch out!
 

I think it was Packer talking about orange chicken.I mentioned apricot chicken.I havent had it in a while so I'm going to make some spicy apricot baked chicken,sauteed garlic and onion mashed taters,and some sauteed asparagus.
 

Red James cash said:
I think it was Packer talking about orange chicken.I mentioned apricot chicken.I havent had it in a while so I'm going to make some spicy apricot baked chicken,sauteed garlic and onion mashed taters,and some sauteed asparagus.
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Holy sh*t Red... If you ever get here I'm just gonna put the apron on you at night and let you fix supper. :occasion14: Viking and I will just head for the woods and knock off a few squirrels for breakfast. Just ring the dinner bell when it's almost done and we'll come a runnin'.
 

Red James cash said:
Wont be a problem,get me the stuff and turn me loose:occasion14:
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I can just imagine a bunch of us going into Kroger with $100.00 - $150.00 bucks to spend. And then seeing what we can through into the cart for a few meals and then go home and fix. Your a much better cook then I am Red. I'm mainly a one pan cook... I just shove crap over in the pan and add the next item while my wife just shakes her head and passes (breakfast). But I can fry some chicken.
 

I have done a lot of different jobs.My first job was in a restaurant.Most restaurant owners seem to think people cant cook unless they went to school for it.Theyre stupid.One place here in town I worked at,one cook thought he knew it all because he went to cooking school for a year.He was sadly mistaken,anything he cooked was garbage.The biker BBQ joint i worked at,we ran out of potatos and i needed mashed to go with dinner.so I whipped up some instant mashed.Added a little of this a little of that.A customer came up to me and said those were the best mashed taters I ever had,what ever they were paying me wasnt enough:laughing7:The trick is to know how something tastes before you serve it.
 

Limitool said:
Holy sh*t Red... If you ever get here I'm just gonna put the apron on you at night and let you fix supper. :occasion14: Viking and I will just head for the woods and knock off a few squirrels for breakfast. Just ring the dinner bell when it's almost done and we'll come a runnin'.
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Now wait just a damn minute here I can cook too! So Red and I will have a cooking Competition!!
Hey Limitool....none of my busines...but...What is your wife gonna say with Red and Me..A long haired "kid" destroying her kitchen?:laughing7::laughing7:
 

Red James cash said:
I have done a lot of different jobs.My first job was in a restaurant.Most restaurant owners seem to think people cant cook unless they went to school for it.Theyre stupid.One place here in town I worked at,one cook thought he knew it all because he went to cooking school for a year.He was sadly mistaken,anything he cooked was garbage.The biker BBQ joint i worked at,we ran out of potatos and i needed mashed to go with dinner.so I whipped up some instant mashed.Added a little of this a little of that.A customer came up to me and said those were the best mashed taters I ever had,what ever they were paying me wasnt enough:laughing7:The trick is to know how something tastes before you serve it.
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I hear you!! I was 19 years old, a prep cook. Assistant chef, got fired! 6:00 Saturday night! Chef Don grabs me..lets go he says Guy was a mean **&^$$%%^&*())_. This was a steak house and after he figured out that i wasn't a complete moron, we got along fine. I learned a lot too. Flame grills (natural gas i'm guessing) Precise temp control. Then I discovered my father in law was a hell of a cook too! Sunday dinners were a tradition.
 

Red James cash said:
Trust me,you dont want to do that:occasion14:
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Why not? twice the food!
I will leave my electric hopper at home, so you can cook without the fear of 15 shots per second, fully auto atta my new (to me) paintball marker! Don't want you limpin' while your cookin'.....:laughing7::laughing7:
 

Bet we could make a hell of a feast if we got together viking:occasion14:think i gained 20 pounds thinking about it:laughing9:
 

Ok viking you do the steaks,i'll do a baked ham and a pork tender loin with bacon lattice.veggies =mashed taters,candied yams,sauteed summer squash with garlic and onion,sauteed spinach with garlic.
 

Caught a mess of blue crabs and whipped up some crab salad.

 

Allow me to jump in.....IMO professional chefs are those who are trained to know what to do when something goes wrong, or what spce to use with what food....the rest of us know what tastes good, and if like me get most of their food from the garden, forest, and water. My most important implement is the freezer, which I endeaver to fill each year with my own means......foraging, hunting, fishing and growing....the best supermarket that exists....healthy too......Gary
 

Tonight we are having Tri-Tip roast. I usually cook i 425....30 minutes or so. Still mooin' !! Tonight is the best way to cook Tri-Tip. It is in the smoker 200-250 degrees. Hickory and mesquite chips. It has been in the smoker...oh...quite a few hours. Olathe bi color corn on the cob. Just arrived at our Fred Meyer from Colorado!!
And home made ice cream.
 

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