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Thread: Best Food Pics

  1. #201
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    Quote Originally Posted by Huntinjunkie View Post
    Mandate
    On the down low.
    You were sooo close to making your second ever funny on this close. So close...

    And Murray, don't hate, or I'll take back the good things I've said about you.
    Last edited by Black Bart; 11-17-2021 at 02:13 PM.

  2. #202
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    Quote Originally Posted by Black Bart View Post
    You were sooo close to making your second ever funny on this close. So close...

    And Murray, don't hate, or I'll take back the good things I've said about you.
    You had no idea about my mad ebonics skills. Bruh.
    Last edited by Huntinjunkie; 11-17-2021 at 03:06 PM.

  3. #203
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    The strongest reason for the people to retain the right to keep and bear arms is,
    as a last resort, to protect themselves against tyranny in government.

    Thomas Jefferson

  4. #204
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    The ribs and ribeye look on time
    Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
    "Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"

  5. #205
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    So a had some woodduck breasts, mascarpone and a mad hatter pepper...so, dry fried wood duck breast with roasted pepper and mascarpone. If you've never put a dab of mascarpone on a duck breast, you're missing something wonderful.
    Attached Images Attached Images
    Ephesians 2 : 8-9



    Charles Barkley: Nobody doesn't like meat.

  6. #206
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    The strongest reason for the people to retain the right to keep and bear arms is,
    as a last resort, to protect themselves against tyranny in government.

    Thomas Jefferson

  7. #207
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    Fuzzy,

    Scotch eggs ???? Dayum.
    F**K Cancer

    Just Damn.

  8. #208
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    D9E53CB1-01EE-4503-A799-0C0571502BA5.jpg
    Uni deviled egg. Maine uni, ramen style marinated egg, nori dust, smoked trout roe.

  9. #209
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    Quote Originally Posted by Rubberhead* View Post
    So a had some woodduck breasts, mascarpone and a mad hatter pepper...so, dry fried wood duck breast with roasted pepper and mascarpone. If you've never put a dab of mascarpone on a duck breast, you're missing something wonderful.
    Dry Fry? I searched it and I didn't figure you for an air frying type.
    Last edited by murraywader; 11-18-2021 at 08:54 AM.

  10. #210
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    First crack at sweet potato biscuits. Pretty good but I see a few tweaks for the next batch. I bet they would be great with some local fig preserves from the Spartanburg area...

    Sweet Potato Biscuits.jpg

  11. #211
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    Quote Originally Posted by Gunning Bird View Post
    First crack at sweet potato biscuits. Pretty good but I see a few tweaks for the next batch. I bet they would be great with some local fig preserves from the Spartanburg area...

    Sweet Potato Biscuits.jpg
    You got a recipe that you are willing to share?

  12. #212
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    Quote Originally Posted by murraywader View Post
    Dry Fry? I searched it and I didn't figure you for an air frying type.
    Sorry - just salt and pepper and cook either on a Teflon or cast iron pan. Teal (3 minutes/side) woodies/wigeon (4 minutes) and big ducks 5 minutes per side. The pan will easily release the birds when it starts to carbonize. You can use a little thin teriyaki sauce too - the little bit of sugar will help it caramelize a tad quicker. This adds zero calories and tastes as good as a steak (better, I think).
    Ephesians 2 : 8-9



    Charles Barkley: Nobody doesn't like meat.

  13. #213
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    Screenshot_20211115-214800.jpg

    Sent from my moto z4 using Tapatalk

  14. #214
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    Josh, BB wtf?
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

  15. #215
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    Two dudes can't break bread? What gives?
    - "My dad used to tell me that nothing good happens when you take your AR to an out of town riot. Or maybe it was that nothing good happens after 1:00 in the morning. I can't remember any more." - Wob

    - "Any thought of romance went out the window when I saw the Ohio plates" - Squirrel Master

  16. #216
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    I think he's upset that he didn't get an invite.
    "This is My commandment, that you love one another as I have loved you." John 15:12

    "Strive for peace with everyone, and for the holiness without which no one will see the Lord." Hebrews 12:14

  17. #217
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    ^^^ Ahhh, got it. Thanks, Mollie.
    - "My dad used to tell me that nothing good happens when you take your AR to an out of town riot. Or maybe it was that nothing good happens after 1:00 in the morning. I can't remember any more." - Wob

    - "Any thought of romance went out the window when I saw the Ohio plates" - Squirrel Master

  18. #218
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    Call Josh must have forgot to hit send on that invitation text
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid

  19. #219
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    Quote Originally Posted by TheVisorGuy View Post
    Call Josh must have forgot to hit send on that invitation text
    I was down near his area that day let’s plan another lunch for the week after thanksgiving.

  20. #220
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    Quote Originally Posted by Quack07 View Post
    You got a recipe that you are willing to share?
    This morning's experimental sweet potato biscuits:

    2 cups King Arthur AP flour (no substitutes) from the freezer
    2 tsp baking powder
    1/2 tsp baking soda
    2 tsp salt
    1 stick of frozen butter grated and kept cold
    1 cup mashed sweet taters
    1/4 cup buttermilk

    Tips - whisk the cold flour, baking powder, baking soda and salt together to make sure everything is well blended. Add the frozen grated butter and incorporate into the flour with your fingers or with a pastry knife until you have a texture like cornmeal or a little bigger. Make a hole in the mound of flour and add the mashed sweet potatoes and milk. Lightly roll/mix with a spatula. Dump the mess onto a well-floured surface and start forming things into a mound. Press out the mound to the size of a paper plate or a little larger and fold in one direction. Keep all sides floured as you fold and press out being sure to swap directions on your folds. Never press out thinner than 3/8" or so and do not overwork the dough. Typically fold 10 times (5 in each direction). Cut out biscuits and place on a buttered skillet. Bake at 425 for 18-20 minutes. While the oven is heating up, I like to place the biscuits on the skillet and chill in the refrigerator covered in plastic wrap for 30 mins prior to baking.

    Notes from today's experiment - needs 1 more tsp salt for a total of 3. Dough was a little wetter than I'd like so a little more flour in the bowl would be good. Will add 1 tsp ground cinnamon to the next batch. Might possibly omit the milk as well to help solve the moisture issue.

    Another key to success would be to get some local fig preserves from Spartanburg. I've seen the pics, but can't seem to procure any.

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