Down for the grilled cheese. The canned soup, not so much.

Some canned soup is really good ...

Lies. I didn't realize I'm in zooms acct and am too lazy to sign out then back in with mine.
Having jerk chicken and squash and rice leftovers tonight. Roast in gravy with potatoes and carrots tomorrow. Wish I had cabbage.

Ironically, I have a whole cabbage here and am debating what to do with it ...

ooh. i  love it in soup, roast, chinese stir fry, shredded and mixed with browned ground beef and tomatoes, rolls, pickled on top of pupusas.
my roast was the shizz.

Boiling potato's, going to have those and some spinach and fried oysters for dinner.

Thought about French fries but I had fish and chips a few days ago. Plus I have a new bag or potato's that I need to start on.

ive never had an oyster. in any form. or clams. I think a fish dinner is in the cards for us this week. either here on in FL when we come down next week.

Wow you guys from tx really seem to have something of a restricted diet.
You are from tx right? I think I heard that once.

OMG that was such a decadent orgy.

yep. i think a dozen oysters was like 20 bucks. shit on that mess.

Well I can tell you they weren't nearly that much. LOL
But good sized scallops come close to that price. Don't let goggle lie to you, prepared scallops are nothing like clams.

I have tried raw oysters but fuck that, and I've never had them steamed on the half shell like in a fancy restaurant, have had them deep fried in a restaurant but mostly the only way I like them is fried in a big cast iron skillet like mom used to do it. 

Like chicken livers, I only have them a couple times a year.

Um, the reason I called it a decadent orgy is because I was only cooking for myself and ate the whole pan full. LOL

I like them steamed or grilled ...
I've had them fried, but breaded beforehand and deep fried ...

Fuck; I think I want seafood tonight before work ...

I don't do bivalves.

Really?
But they are so, so good ...

seashells in home made sauce and meatballs. maybe cake... chocolate buttercream?

Seashells, lol never heard pasta called that. It that like rock soup? hahahaha

Hey Hilder have you ever tried this?


https://www.youtube.com/watch?feature=player_embedded&v=pCVaO263PNQ

Give it a shot and let me know how it turns out. I like making cornbread but it has to have at least a little sugar.

Also there was a really nice patch of mustard at the end of the street I was planning to harvest but they mowed it all down.
Now I'll have to go a bit further. I don't think mustard is the same as Poke salad but I've been singing that song all week. LOL

well, I have medium shells and no desire to add yet another item to my pantry, so I used those instead of spaghetti noodles.

so shes frying corn cakes? no, cant say i have.. closest ive gotten in like hushpuppies with sweet corn in it and celery, onion and garlic..

making black charro beans and flour tortillas. we be po'. :p

I've no idea what I'm doing tonight for dinner ....
I'll prolly just go through the cabinet and make whatever is oldest to get rid of it ...

Man, I forgot about a LOT of these:
http://www.rantfood.com/2014/09/22/20-mcdonalds-menu-items-that-failed-horribly/

I've got to try a few of these:
http://www.rantfood.com/2014/10/13/10-places-you-didnt-know-have-secret-menus/

I found your Sea Shells Hilder. hehehe

I had a half pound of hamburger that needed to be used so I made two quarter pound burgers last night.
But with a twist, I coated the patties with Louisiana brand seasoned crispy chicken fry batter mix then fried them.
Sort of like chicken fried steak. It gave them a tasty crispy coating and kept the burgers moist inside. Turned out pretty good actually.

>>so shes frying corn cakes?<<

Yes but I thought it was interesting watching her go through the boiling and jello like phases first.
Way different from hand forming or drop methods.

Like corn spam!

Dude, that sounds good, actually ....
I have a pound of ground pork I just might try that with ....

It was surprisingly good. I put some of the coating in a plate and pressed the burgers into it then covered them with more coating, patted it down and let them rest a while.  Turned them and made sure all surfaces were coated before putting them in the frying pan. I used a 50% butter vegetable oil mix in the pan to get them started but hamburger makes plenty of grease once it starts cooking.

When done I immediately set them on paper towels and patted them dry.

Yumm yumm my friend.

Damn, I have some ground pork; I wonder if that'd work the same ....

I think it would work quite well with ground pork or turkey. Unless its sausage which would have it's own seasoning.

Did the meat cook all the way through?

Yes it did sir, no trace of pink but I did cook it a little slower. I had a burger at a high end restaurant Hotel recently and it was basically still raw in the middle.
But yeah these were fully cooked and still moist. I cranked the heat up for that last couple minutes to make it crispy on the surface.

Now my mom made crispy burger patties too, but she was deathly afraid of undercooked food and her brand of crispy was a burned surface.
Lot of good all that fear did her, she died in her early 40's. I on the other hand can put up with a pink burger and actually like steaks a bit rare.