|
|
|
|
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/14/2008 10:19:26 PM | I sometimes run with a couple or three more trucks- just other drivers I run into who are going close to the same place. If we all get a day or so before we reload to come back east, we'll try and meet up at the same place. One of us will drop our trailer, and we'll all go to the grocery- fresh meat, produce, goodies, beer- whatever. Oftentimes, we'll make an informal announcement on the CB for whoever wants to be a part of our feast to either let us know what they want and bring some money, or to bring what they have and join our gathering. Lots of guys carry grills, and frequently their wives will get in on the preparation with us. We always have a great time, making new friends and seeing old ones, and there's always enough to share with our neighbors wherever we are for the moment. Heck, we've fed the hobo's, too! Maples, you inspired me to write about this- seems generosity and a lot of other things have taken a back seat to a me-first mentality. It's nice to know there's still folks who believe in camaraderie around the table.
-Nomad-   | |
|
| |
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/15/2008 11:26:43 AM | Hank...don't be silly!
Save that hot dog for a special occasion.
I'm feeling like some "real" food today. I just hate cooking for myself  (anyone feeling sorry for me, yet?) Maybe Hank will share his hot dog...
I am going to bake a couple of pork chops and will fix some au gratin potatoes to go with it, not sure what else.
Wait...I'll think I'll fry them and have some mashed potatoes and gravy and biscuits with them. Yeah...that sounds better. | |
|
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/15/2008 2:32:50 PM | Classy Nomad: I think you're mistaken....I DIDN'T mean ct as in count...I meant ct as in CENTS....it was 39 cents a wing night...I only had 10 flats...I don't like the drumstick ones..drummettes. I KNOW that there isn't much meat on the flats, but 39cts is $3.90...not bad..huh? and a side salad for $2.99..right? Water- Zero. I love celery and blue cheese dressing too..that was an extra 50 cents and, the celery that came out was rather lame, so half of it was tossed. Oh well. You would think that the restaurant would GIVE you celery and blue cheese for no charge..right? I've never been to California Nomad, but if my daughter decides to someday go to California for college, we'll see..then I might be going often..heck..might even go with the flow and be "California dreamin'....." he he he. Maybe take up surfing..or try my hand at para-sailing and wind surfing again. (Been a very long time since doing the latter)
As far as baking the bacon, I put the strips on a broiler pan and broil them in the oven so that most of the grease drips off of the thick slices and, they get crispy. Then flip them and do the other side. I love bacon that is crispy. I even tear off the fat part and toss that part. I like the bacon crispy parts only. Call me picky..whatever. Do you mean that my mediterranean salad that I buy could have been on your truck? Wowza...that's cool....you KNOW I live in Boca Raton...right?
so...are you quitting smoking?
Opting to have a fresh shrimp appetizer tonight. I bought these beautiful cooked, shelled and deveined extra large shrimp in a bag for $6.24...good deal from super wal-mart. So, I will defrost some and add a little red sauce from Heinz (I understand we're not allowed to type out the type of sauce it is...???) and voila...a shrimp appetizer. Then, I will defrost my leftover frozen oxtail that I made in red wine, heat that up and have some sugar snap peas steamed on the side. Yummy. Maybe I'll even crack open some red wine tonight and have a few glasses. We'll see.
~~Beth~~ | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/15/2008 10:06:00 PM | Crispy, thick-sliced bacon, cooked in cast iron! OINK!!!
California is a neat place, if you can stand the traffic and the politics. Seems like everywhere you go there's a new adventure literally just over the mountain. I've lived in FL all my life, currently in the Brooksville area, and I've never tired of running out west. I particularly like my annual week in Lake Tahoe- I'm a ski-bum!
If you live in Boca, chances are good you've had one of my hundred mile-an-hour salads. We used to do a lot of Publix produce for Atlantic Brokers out of Jax, but I prefer working for independent produce dealers. Bump their dock 24hrs ahead of schedule, and they start tipping with multiple Ben Franklins! That stuff has a critical shelf-time, and the less of it they toss or sell as seconds is more net that they can share with the guy who busted his hump getting it there.
Factoid for some of the guys here, ladies might find it interesting, though. Lots of company-owned trucks are speed-governed for various reasons, but owner-operator spec'd trucks will run. We carry a net weight of around 45,000lbs against a legal gross weight of 80,000lbs. Powered by a 550hp Caterpillar (550hp @ 2150rpm and 1850lb/ft torque @ 1200rpm) with 3.55:1 axle ratio and a 26.% (.74) overdrive transmission, a long-hooded Peterbilt turning a factory-set maximum 2,168rpm will top out at 127mph, and there are some slightly modified trucks out there that can do as much as 140, give or take. Don't worry- the newbie drivers don't get these trucks, and the druggies would rather spend their buck on another buzz instead of a nice, safe premium piece of equipment and it's maintenance. There's your triple-digit salad!
Now you see where the cigarette thing came from! I'm chiselling away at it. down to 1/3pk of lights as of today, going to attempt a limit of 5 for tommorrow!
-Nomad- Whoop-whoop! | |
|
| |
| |
| |
| |
| |
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/16/2008 10:16:26 AM | Last night I made a batch of guacamole and wolfed it down with pita chips.
Tonight, Red Chicken for some friends, a Malaysian braise with tamarind, anise, cinnamon, and coconut milk. Probably a mixed greens salad on the side. For dessert, I'm thinking Leche Fritas, or milk fritters, a Basque invention, a kind of vanilla and cinnamon pudding, thickened with cornmeal and powdered sugar, and pan-fried golden brown. They're crunchy-chewy on the outside and almost liquid inside. I'll probably serve them with a dollop of creme freche and a few blackberries.
Speaking of CostCo, yesterday I found a package of wild ocean perch fillets there for less than $5/lb! I'm not sharing those!
Cheers!
Vulf  | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/16/2008 4:06:28 PM | Kids are with their sperm donor for the weekend so I'm on my own.
Tonight is yet another steak from the grill. (I'm really craving red meat lately)
The boy child ate the rest of the lettuce for his lunch, so it's asparagus instead of a salad and a roasted garlic baguet roll with basil butter and parmasan cheese heated through and toasted on the grill as well. A glass or 3 of a a nice Merlot to round out the meal. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/16/2008 8:15:32 PM | UGH!! Heatwave is on, so it's not worth the effort to cook (8:15 pm and it's still 98---ish.) Thank heavens it's not like this all the time. So supper is still a thought ... So far it's been 2 Diet Pepsis over ice. Still trying to figure out something else to add. Maybe a crispy cold salad after a while--oooh with crunchy cool cucumbers--okay I'm on a roll now. Dessert fresh strawberries with a whipped topping made from skim milk in my WP immersion blender thingey, like some guy is showing on HSN right now.
 | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/16/2008 9:27:22 PM | I am sorry for posting this so late, but didn't have a chance earlier and just arrived home.
I had "Naughtical's" favorite tonight...YOU guessed it...Snow crab legs. Yummy. Lots and Lots and Lots of them..ALL FOR the great price of $12.95...I also had some Dim Sum...Yummy too...Do you all know what dim sum is? Omg...delicious.
Then caught a movie...Starred Bette Midler, Helen Hunt, Matthew Broderick and Colin Firth..(he's so dreamy..omg...)
Great tearjerker movie...you should ALL see it. Okay...going to imbibe in a glass of red, do a bit of laundry and just chill. Hope you all had a wonderful Friday night. Catch ya on the flip flop.
LG ....Life's Good...Yeah baby!!!!
~~Beth~~ | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/16/2008 9:43:24 PM | Beth: Why are you making me work so hard this late at night?
First...Dim Sum:
dim sum (dim' s?m', sum')
n.
A traditional Chinese cuisine in which small portions of a variety of foods, including an assortment of steamed or fried dumplings, are served in succession.
Next...seeing if I can find out what the movie was, stay tuned.
EDIT: The title of the movie is...
Then She Found Me
Now...where's my crab legs? | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/17/2008 3:02:31 PM | Just fired up the grill.
Looks like Ribeye and pork chops and baked tators and corn with some baked beans and buttered bread. Not original I know but there'll be lots to chew on for a few days.
Oh yeah, and some brew to wash it all down. | |
|
| |
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/17/2008 5:08:26 PM | Everybody liked the Red Chicken, or so they said. Someone said it was "a little weird" - someone who cleaned her plate - so we talked about weird dishes. I remembered a favorite of mine, a simple Vietnamese prep, and grossed my guests all the way out with its description.
I'm having it tonight! Red Snapper in Caramel Sauce. You actually start with caramel - melted and browned sugar - and tune it with shallot, fish sauce, citrus, and lots of black pepper. The fish braises slowly in it, and then you reduce the cooking liquid to just syrupy, add citrus and pepper as you prefer, and spoon it over rice. I'll have a green salad with it. If I want dessert, I'll go out for it.
It's funny. No one wanted to come back tonight for supper. People are so strange!
Chores!
Vulf | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/17/2008 7:52:24 PM | Hey Naughtical...Hey everyone....
I promise not to make you work so hard again Naughty...sorry about that and NO...no leftover crabs for you. No can do. LOL..(you can't take anything home from the chinese buffet.)
Anyway, had the most interesting afternoon/evening. I went to a party that had a Hawaiin luau them....(again)...It started at 4pm. Naturally, I didn't want to arrive as the first one, so got there fashionably late at 4:30. The interesting part about it was that they made a REAL HUGE pig that they roasted for 4 hours. It was a buffet of roasted pig (pork), salad, tri-colored pasta, chicken taquitos and fresh cut up fruit.
It was a blast. Of course, I thought of you Naughty as I downed TWO corona light's with a lime. I'm normally NOT a beer drinker, but it was hot in there. The temperature outside today certainly didn't help, but I had fun dancing, singing, (the music was great) and just having an all-around great time.
Hope you all had a wonderful Saturday afternoon/evening .
~~Beth~~ | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/18/2008 2:14:30 AM | Dang, Beth, Naught... Didjya'll watch the news? Them po' folks over there in the southwest are already able to scramble their huevos on a rock! Heck, at least it's cool enough over here, and we can just hang our eye-rounds and chops in a tree for some smoked flavor, lol!
I dunno about crablegs from a Chinese buffet.... I'd be checkin' what kind o' crab they got 'em off'n, lol! I know whenever I ask anyone how they like sushi and they say they don't, inevitably the answer to my next question is affirmative that it came from the supermarket or Chinese buffet... YECH!!!
Okies... Hey Beth, Naughtical- I need some feedback(down on knees begging for atta-boys). I reworked the old profile a little bit. Yeah, the pics still suck, that's next. I don't have a mullet, and DO have a soulpatch growin'... I'll work on the photography later. But, will ya go look and tell me if I made it more inviting, lol?
Buenos Weekendus to all!
-Nomad-
| |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/18/2008 10:32:46 AM | Hiya hank . If you need an impromtu crockpot just set your oven to about 180 and put the stuff you want cooked in a covered pot. After that just follow crockpot cooking recipe.
Got a big fire and we're gonna bbq some ribs, chops, and pork steaks. At the end I freeze meals in gallon ziplok bags. The boys are having their friends over so probably won't be much left over but it'll still be a fun day. | |
|
| Hey good lookin' (and others), whatcha got cookin'?
Posted: 5/18/2008 11:34:59 AM | | Hey greeneyes...we have so many hog roasts up here in farm country that people actually have gotten tired of them...even though they're still good eatin'. I've got a roaster I made about 28 years ago...and it still gets the job done. I'm a traditionalist..I need to do mine over open flame....but I do use charcoal rather than wood, it's a little easier to manage the heat with. And I go simple on the basting sauce...others want to have all kinds of spices...but just cider vinegar...salt...worcestershire sauce...and melted butter does it for me. I inject some in the large muscles...and then just sluice the outside of the hog every time I have to open the roaster to add charcoal. We don't roast a full size hog very often...generally a 150-170 lb. hog is enough for 50-60 people at a party, but my roaster has had up to a 3oo pounder on it..it takes about 7-8 hours of cooking time...and it's worth every second.. | |
|
|
| Page 25 of 43
|
3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43 |
|
Home
login 
