Spinach and feta cheese chicken sausages, baked tomato stuffed with mozzarella, baked steak fries.

These things KILL, find some at Aldis and buy them, I could eat the whole pack right now.

I had a delicious hamburger. Well, actually a cheeseburger this time which is rare for me.

Planning to make a seafood gumbo Creole style over the weekend starting with making a homemade shrimp broth. That'll be a first. Then gonna make some beignets. More indulgence.

Shoot me your recipe for the seafood gumbo if you don't mind

Which part? The shrimp stock or the gumbo? Or both? The gumbo calls for shrimp broth so I have to find out out to make it. Been watching You Tube's on it. This is going to be a challenge for me.

Let me introduce you to the gumbo calculator:
https://dl.dropboxusercontent.com/u/...v%200.5%20.xls

Hmmm......that's a lot of gumbo to make.

I see I forgot to pick up the filé powder,

The gumbo calculator adjusts for amount you want to make doesn't it? Spreadsheet adjusts ratios as you put in a given amount of servings or ingredients.

That is perfect for me thanks for posting.

Yes it does. That sheet's smallest amount is too much food for us. I only glanced at it though. I'm probably just going to halve one of the two recipes I have. Only two here to feed. Then I'll adjust some things for my own tastes. My New Orleans cookbook doesn't call for filé in their seafood gumbo—just the chicken gumbo. It doesn't even call for a shrimp broth, which I plan on doing this time. There's no one way to make gumbo per my reading. Anyhow, it's still a nice sheet to have for feeding a crowd. So thank you.

Oh thank God, I was afraid this one got locked.

We're getting close to the 3000 post limit. I wonder if there's a way to keep, say, the last 100 posts if we need to start a new thread? It would certainly help with a little bit of continuity.

BTW. The Aldi ribeyes were REALLY good. I'm pleasantly surprised by the quality. Nice marbling and very tender.

In our area Aldi started a fresh meat counter last year and run big specials on Wednesdays. That's why ribeyes were $6.99/lb. They are USDA Choice. I can't complain at all.

Name it the same and add Part II? That would also help continuity.

Cheese burger and onion rings.

Brisket and ribs... baby!

http://rumorsandrants.com/wp-content...02/vitale1.jpg

Tequila lime chicken. Very easy and great subtle taste.

New thread... http://www.chiefsplanet.com/BB/showt...php?p=10788020

Pinto and Northern beans with pork. There are onions and garlic among other things. Smells great!

Been on a fish kick so its fried fresh croaker in the garagehttp://img.tapatalk.com/d/14/08/03/za8u2eru.jpg

simply ready is dinner (simply red's dinner if you are dumb)

http://i.imgur.com/IAfAX2R.jpg

First visit to Funhouse. Reminds me a lot of Mr Jim's back in Dallas.

http://i.imgur.com/cFMszpD.jpg

http://i.imgur.com/zIZ7fb8.jpg

I got chicken and noodles on the stove top and a 3 pound meatloaf in the oven, still have to make the mac and cheese and creamed peas. It's home style cooking in my house tonight.

Salad...

N'awlins seafood gumbo, rice, salad and beer. Pics tomorrow.

Saw a matinee. Went home and did some work. Picked up my date and went out to dinner.

Small soups (kale and chicken lemon) started things off. That was followed by braised octopus with rice and pearl onions for an appetizer, and that was then followed by a braised lamb shank for the main course. Delicious meal! Plain, steamed veggies were served on the side.

What's for dinner? Here's mine...
 

http://img.tapatalk.com/d/14/08/03/gytutupa.jpg

Amazing sweet tea

http://img.tapatalk.com/d/14/08/03/a4yrygus.jpg

It's an orgasm on a plate, possibly a heart attack floating around on there too.

**** you for eating so awesomely!

Rep!

99c for a huge head of Kale today. I've never had it. What should I do with it?

Also, wife was out shopping. Bought a cast iron skillet! Never had one of those either.

There's a great thread on here somewhere about the best way to season a cast iron skillet. FMB seemed to be an expert on the subject.

Thanks.

Found it.

My wife makes a large batch of kale salad most every Sunday in the summer that we eat throughout the week, usually for lunch. It's based off the Costco kale salad mix. Its got kale, brussel sprouts, broccoli, cabbage, whatever fruit is in season (cranberries, strawberries, etc), some kind of seed we have on hand for texture (pumpkin seed, pine nut, etc) and probably some stuff I'm forgetting. We dressing with a poppyseed dressing and add chicken/fish/some other protein to it.

Sounds like the perfect primer to some loud and stinky ass gas.

That sounds good but I don't have all that other stuff on hand.

What can I do with this stuff in a pan since I have some strip steak to cook tonight?

When I first started eating it, sure. Now it's a clean breaker at 7:30 every morning.

Lew, you could saute it with some garlic and a stock, bacon fat would be nice. Kale is pretty dry on it's own so I'd add some moisture for it to absorb while in the pan.

What's for Dinner and the thread directly below it is Hairpie? Sounds about right.

Boom!

Come on over man. :D

Rub some oil on it with a paper towel all over the inside, place in a 350 oven for an hour is a good start

Have it perfected by March, my man, and I'll be by!

Sounds great. I'll keep working at it!

You got a .99 cent head of ass. No matter what you do with that stuff its Kale. And Kale is what I imagine diarrhea ass must taste like.

As much as the health food bunch will tell ya how good in the end it Kale and its not good.

That's a cheap piece of ass though!

I've never had it so I might agree. I'll keep you posted.

My standard way to prepare kale:

Large deep skillet or soup pot.

Heat Olive oil and either hot pepper oil or chili flake or a whole dried chili to help season the oil and provide some heat.

Add onion and garlic to oil to season the oil. Let cook for 5 minute or so.

Drop kale in (I use the stems as well, but a lot of people prefer to just use the leaves. Either way, you should break the kale down into manageable pieces first).

Stir occasionally to help wilt it. 5 minutes or so.

Add white wine to deglaze and help with wilting/steaming.

Let cook for a few minutes.

Add some fish sauce or soy sauce.

Cook until it's at desired tenderness. If you used stems, be sure you cook it long enough as stems can be pretty tough.

If you want, you can squirt some lemon juice on it when finished. I often poach a couple of eggs and serve them on top. If you're doing dairy, some shredded parmesan also goes well. I use this basic preparation a couple of times a week, but I vary up the liquids I use. Sometimes instead of the wine and fish sauce, I'll throw in a can of rotel or other tomatoes instead. You can really do whatever you want, as it's a pretty versatile ingredient.

Kale chips are pretty awesome as well, but they're easy to screw up and ruin.

Kale soup is a great way to go. You probably won't have what you need for it, but it's something you might want to keep in mind for the future.

For that matter, if you like the Olive Garden's "Zuppa Tuscana", you can make that, or a similar version, at home, and that's got kale in it.

You can put some Kale in the oven at low temp and make Kale Chips... Or if you have a goat, you may or may not get him to eat it.