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Anyone else into cooking?

Old_Me said:
well, my wife and i are glad we "experimented" with the brand. we do not usually try different things regarding "some foods" due to our "gastric issues".....

but, we will be trying some of the other flavors as time comes along.
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I too also use their box mixes, although I use them as a base rice mix and add tons of other fresh items...jambalaya comes to mind (add shrimp, sliced sausage, onions, peppers or whatever trips your trigger). They have high sodium content, so you gotta be careful...think they have lower sodium mixes.
 
Every Christmas for the last five years I've cooked a Prime Rib.
Last year I used the leftovers for a batch of vegetable beef soup......as opposed to using browned ground beef.
My Dad, rest his soul (we lost him in May), told my Mom he liked the soup with the leftover Prime Rib more than hers with ground beef.
And the funniest thing of all is, my Mom likes my pasta sauce more than hers lol
 
Jfal said:
Chili is my end-game for briskets that don't turn out as well I like them. However, with beef prices where they are (it's hard to find a brisket for under $12/lb near me), I don't do briskets much anymore. Sad.
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I got that brisket from Sam's club it's only two pounds but it looks decent it's already cooked. It's Saddler's mesquite smokehouse brisket. I'll probably do a lb of ground too. Love the meat church chili seasoning.

Here's this week's dinner. Makers mark orange chicken but with la choy sweet chili sauce instead of the makers orange sauce. Some red and green bell peppers, pineapples served over rice.... I squirted some blue's hog sweet Asian dragon sauce on it before serving. So yummy. Here's a pic before the blues hog sauce..I love that stuff makes for a great glaze.
orqnge.jpg
 
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