Hey Grandpa, What's for Supper? Part 2

[room onthebroom]

Ooh, chislic is the state dish of Eastern South Dakota.....for me it will be make with little cubes of venison tonight! It's small cubes of meat (traditionally beef or mutton) tossed into super hot fat for a few minutes, taken out, sprinkled liberally with coarse salt (or garlic salt) and eaten with a cold beer. I prefer it without any fol-de-roll, no french fries, toast or dips. You can get it at the state fair and it's amazing! Most bars serve it, many restaurants serve it, and it used to be we could get it at our local Dairy Queens in eastern SD as well. I love this stuff - my cardiologist hates it!

I'm always amazed at how many new things I learn on BYC.

Blooie, you and I would make the perfect "split a lunch" partners. I'd give you the meat and the beer, I'd take the fries and a Diet Coke

I'm a sucker for some good French Fries!

Oooooh! I'm a sucker for fries too! They're practically their own food group in our house.

Tonight I made vegetarian chicken parmesan (er... mozzarella) for dinner & a HUGE pot of chili for tomorrow night. I put some of the chili in the fridge for tomorrow & froze the rest for later. I even packed a separate freezer bag full for Super Bowl Sunday. Yay!

 

[donrae]

Hey Blooie, send some of that elk this way!

I think tonight will be something like seafood alfredo. I have some cheese tortellini I'm wanting to use. Not sure what to make for the low carber, there's probably not enough seafood to fill him up. I'll find some sausage or something.

 

[Blooie]

Okay, Rachel...I'll get right on that! I do love a good elk anything!!

I think the best chili I've ever made was made with moose burger. Man, that was fantastic. A friend had given us two packages of burger meat he'd ground from the moose he got and it was sooo stinkin' good! Elk runs a close second!

 

[donrae]

I've never been privileged to try moose. Elk is about as good as I've ever had, and of course never enough of that!

Honey keeps saying we're retiring to Montana, so maybe I'll get to expand my palate once that happens.

 

[donrae]

Wound up with YOYO last night. I had lamb nachos.

Tonight...I have pork steaks thawing. We usually like those just pan fried. Cauliflower and broccoli, not sure on the side. Pretty basic fare.

 

[room onthebroom]

I like to mix some cheese & sour cream into my cauliflower or broccoli & bake it like a casserole. Its so good even the little ones will eat it.

 

[donrae]

Well, feeling uninspired today. I have some chili from the freezer, and a pack of bacon ends and pieces. Maybe Frito pie for some, and a breakfast scramble for the low carbers. Will need to find some more veggies somewhere.......salad doesn't seem to "go" with either of those

 

[Blooie]

Tonight it will be Banquet Surprise. Ken and I are down in Riverton for yet another Masonic event (the sole extent of my deprived social life) and as usual, there will be a banquet of some kind. I think all of the caterers for these things went to the same non-culinary school to see how many ways they can mess up food. So dessert will be Alka Selzer.

 

[room onthebroom]

Tonight it will be Banquet Surprise. Ken and I are down in Riverton for yet another Masonic event (the sole extent of my deprived social life) and as usual, there will be a banquet of some kind. I think all of the caterers for these things went to the same non-culinary school to see how many ways they can mess up food. So dessert will be Alka Selzer.

You are so funny!

 

[room onthebroom]

I'm thinking about tacos. When I said we ate them a lot I wasn't kidding. I try to keep it down to once a week because DH isn't from here & he thinks its weird to eat them more than that (I could eat them everyday!)