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What's cooking?

Discussion in 'Diamond Gators' started by GatorLurker, Jul 28, 2016.

  1. Bazza

    Bazza GC Hall of Fame

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    [​IMG]
     
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  2. GatorStu1

    GatorStu1 Senior

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    100 PAGES!!!!!!!!!!!!!!!!!!!! Congratulations @74nole, @GatorLurker and most recently @Bazza............. One of the few threads (besides "Game Threads") that I have seen get to triple digits. Excellent job!!!!!!!!!
     
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  3. 74nole

    74nole GC Hall of Fame

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    Stu—

    As you well know, loving baseball and loving cooking are “naturals” for those of us that have grown up with and in the game as well as with and in family that has passed along the knowledge and pride of sending home friends and family with almost a sense of jealousy from your table..... and for me at least, I love both.....
     
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  4. GatorLurker

    GatorLurker VIP Member

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    I missed it. My laptop has gone terminal, but it was pushing ten years old. Posting from my phone.

    Making a chicken, poblano, mushroom dish from Rick Bayless's cookbook tonight because we had the chicken breasts and the poblanos. And I had the espozato on hand and his recipe called for a lot of it.

    Like most really good authentic Mexican dishes it is a lot of labor.
     
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  5. GatorLurker

    GatorLurker VIP Member

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    Baseball to me growing up was mostly playing the game, but I also enjoyed days where cooking was involved and the game was on the radio. Many great memories there.
     
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  6. 74nole

    74nole GC Hall of Fame

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    Lol, well I made a big pot of Taco Bean soup yesterday (ground chuck/ground venison burger) and it was mighty good—sooo,
    It’s a do-over tonight—

    Good food, ice cold col’beers, and October playoff baseball—
    Life is good in Gator Nation!
     
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  7. Bazza

    Bazza GC Hall of Fame

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    Couple of ground chuck burgers for me tonight - no buns.

    Went to Winn Dixie and met a cute cashier - she's from Wisconsin (Oshkosh).

    "You betcha!" :D

    Picked up some new to me juice products including Passion fruit and Dragon Fruit. Not sure if I've ever had either of those...should be interesting.

    Hey - we got rain!!! :)
     
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  8. 74nole

    74nole GC Hall of Fame

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    Now you’re just bragging....;)
     
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  9. Bazza

    Bazza GC Hall of Fame

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    No rain up there yet? o_O
     
  10. 74nole

    74nole GC Hall of Fame

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    7+weeks—no rain......

    What’s worse, no rain in the upcoming 2 week forecast...:(
     
  11. Bazza

    Bazza GC Hall of Fame

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    Ugh......sorry to hear that! At least the temps are coming down a little.

    Hang in there....when it comes......it will come! :eek:
     
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  12. 74nole

    74nole GC Hall of Fame

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    Tonight I’ve got fried cubed pork steaks, fresh steamed yellow squash and vidalia onions, fresh zipper peas with pod okra on top, and rice topped with Rotel tomatoes—

    Our highs have lessened to 93* the last couple of days so some break from the intense humidity—

    And the late afternoon/early evening ice cold col’beers are very much looked forward to—
     
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  13. Bazza

    Bazza GC Hall of Fame

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    Mac and cheese is considered comfort food, right?
     
  14. 74nole

    74nole GC Hall of Fame

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    Home made Mac and Cheese? Damn straight! It’s almost like desert!!!
     
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  15. Bazza

    Bazza GC Hall of Fame

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    What about the kind that comes in a box? :ninja:;):confused:
     
  16. BA69MA72

    BA69MA72 All American

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    Kraft Dinner! Mom made that at least once a week, usually Friday with fish
     
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  17. 74nole

    74nole GC Hall of Fame

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    I remember when the kids were young Ms. Jan made them the Kraft Dinner Spirals—even then, she dressed it up by adding extra cheese!
     
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  18. Bazza

    Bazza GC Hall of Fame

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    Good idea. Yesterday I had the standard base model....without any added options. Just like my '02 Silverado truck. Another story for another day. :)

    Life is good in Gator Nation!
     
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  19. 74nole

    74nole GC Hall of Fame

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    I’m thinking (and damn proud to think this way) it’s been Armed Forces appreciation at our house these past few days—Last week we fed our nephew grilled steaks with all the trimmings after he retired with 27 years in the US Navy with more accolades than some would believe—(Did both regular and nuclear subs, flew every fighter jet they had, same with helicopters, and closed out his career running the nuclear reactor aboard the USS Enterprise after obtaining his engineering degree through the Navy)...

    So, tonight I’m grilling Porterhouse Steaks, baked potatoes and fresh Romaine salad topped with vine ripe tomatoes for the birthday of one of Alan’s HS teammates/classmates—

    He is 15 years in on his career with US Army Airborne, 82ndAB Div., with 4 tours under his belt in Iraq and Afghanistan—

    The steaks will be good and the beers ice cold—

    Life is good in Gator Nation!
     
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  20. GatorLurker

    GatorLurker VIP Member

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    Pasta Bolognese tonight using the sauce from a couple of days ago.

    Still spending most of my days working on a rental house or mentoring a Senior design project at UF. I had to take up three layers of vinyl/asphalic flooring to get to some rotten subflooring in a hallway. Damage was due to a heating oil leak in an old furnace that we replaced with a gas furnace over 10 years ago. The leak was before we bought the property. Nasty job. Used a high quality dust mask for this. Also prepping a lot of woodwork for painting.
     
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