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What are you guys cooking!?

barrys

Scrambler Junkie
Lifetime Member
City
East Norriton
State
PA
Got about 10 pounds of organic home grown Jalapenos and some Aji Charapita peppers and nothing to do with them. TOO hot for me. Probably 200 jalapenos, 100 yellow and 200 green Aji still on the plants. These sell for $16,000 a pound sometimes in Brazil I read online, crazy. Anybody in SE PA want some, LMK. These are heading to my neighbor. 20200921_083333.jpg
 
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certifiablejeep

Definitley Certifiable
Lifetime Member
City
Bedford
State
NH
Pretty much every Saturday here starts with a similar pan, same pan holder and same pancake mold!

Glad to hear we aren't the only ones... I never got a finished picture, but one of the ears wasn't attached too well.
Probably too many chocolate chips in it and raspberries on top... :)

cb
 

bigwalton

Alaskan Postal nutjob
FORUM MANAGER
SOA Member
City
Dexter
State
MI
We are at the mother in laws in NC and fried up four pounds of the best sausage I’ve ever had for breakfast. Bass Sausage from right down the road. Absolutely unreal. Two pounds of mild and two of spicy.

D796189A-D476-4DE6-85CF-8F44258B457F.jpeg
 

Belizeit

CJ-8 Member
Gold Member
City
River Ridge
State
La
I make them on flour tortillas. They come out really good & very easy.
 

Hoover

Bronzed Member
Lifetime Member
City
Livingston
State
AL
My family has a traditional Christmas breakfast meal- perhaps some of you from up in New England may be familiar, but it's a head scratcher for most down here in the south. 'Pon Haus' for you Dutch folk, or 'Scrapple' might be more recognizable. But I've been carrying on the tradition, as I understand, from generations before me. Although the closest southern dish might be referred to as 'Souse' or, ahem, 'Hogs head Cheese', I can attest that the ingredients I use are recognizable and user friendly :). Start with a pork shoulder, just cover with water and simmer until it falls off the bone. Pass it through a grinder and return to the broth and add ground spicy sausage, bring back to a simmer and generously season with cayenne, black pepper, some Tony's and salt. Then add fine ground corn meal and stir, repeat, until you just can't stir in any more. Pack into a cake pan, chill, cut into bricks, then slice and fry. Serve with eggs over easy and move over Santa.
79CC8488-1190-47B2-B9D7-3221115D4927_1_105_c.jpegC62E5700-8C2E-4AE3-ADA5-93519738DF5F_1_105_c.jpeg2E68103C-33D4-40E8-820F-9D7659286AB7_1_105_c.jpegC84A7F70-2163-4774-8776-8F3B2DB00A84_1_105_c.jpeg6613B42E-218B-4A35-9565-5FE094D0A74B_1_105_c.jpeg
 

barrys

Scrambler Junkie
Lifetime Member
City
East Norriton
State
PA
Hoover, that sounds like scrapple I would eat. I used to eat it as a small kid until I found out what was in it. It is very common around Philadelphia.
 

Hoover

Bronzed Member
Lifetime Member
City
Livingston
State
AL
Hoover, that sounds like scrapple I would eat. I used to eat it as a small kid until I found out what was in it. It is very common around Philadelphia.
Yeah, no ear wax, organs or uncertain parts in my rendition, :) But then again, I'm quite fond of boudin, and some well proportioned seasoning can make almost anything worth asking for seconds!
 

Belizeit

CJ-8 Member
Gold Member
City
River Ridge
State
La
Ate some boudin for you last night. I like to put on the BBQ for about 15 minutes.
 

gr8dain

Hater of Electronics
BENEFACTOR
Gold Member
Lifetime Member
SOA Member
City
Ashburn
State
VA
Smoked ribs and a brisket yesterday
 

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