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Posted: 10/27/2010 4:21:42 PM EDT
[Last Edit: 10/29/2010 9:37:36 PM EDT by thebomber]
We need a separate forum for Culinary Arts......

4 slices of bacon cut into 1/4" pieces
2 tbs of flour
2 cups low sodium chicken broth
canola oil
4 to 6 bone in rib end chops 1/2 to 3/4" thick
2 med. yellow onions halved pole to pole then sliced thin
salt 2 tbs water
2 to 3 med garlic cloves minced
1 tea fresh thyme minced
2 bay leaves
1 tbs fresh minced parsley

Fried bacon in medium sauce pan stirring occaisionally until lightly browned. removed with slotted spoond and transfer to paper towel lined plate. Reduce heat and gradually wisk in flour and cook until the color of peanut butter. Now wisk in chicken broth in a slow steady sgtream and bring to a boil then cover and remove heat.


Heat oil in pan until hot. In the meantime pat the chops dry with a paper towel and pepper. Saute until browned flip and brown other side. remove and set aside. Reduce heat to medium and cook onions and 1/4 tea of salt until the edges are brown. Stir in garlic and thyme and cook until fragrant maybe 30 seconds. Return chops and any juices to skillet and add sauce. Bring to a boil, then reduce heat to low and cover. Cook until the chops are very tender maybe 45 minutes. Remove chops then reduce sauce until it thickens.

PLEASE NOTE THAT THE PICTURES SHOW BONELESS CHOPS. I WAS TRYING THEM OUT FOR A CHANGE BUT HIGHLY RECOMMED USING BONE ON CHOPS AS INDICATED IN THE RECEPIE.









Link Posted: 10/27/2010 4:22:38 PM EDT
Yes.
Link Posted: 10/27/2010 4:23:18 PM EDT
10

Very nice.
Link Posted: 10/27/2010 4:23:52 PM EDT
10/10.
Link Posted: 10/27/2010 4:24:56 PM EDT
Link Posted: 10/27/2010 4:25:29 PM EDT
10!
Link Posted: 10/27/2010 4:26:32 PM EDT
I like the guns and the Salt and Pepper shakers...and the drink.

No secret here I am not a fan of Pork.

Link Posted: 10/27/2010 4:27:35 PM EDT
Damn, that looks good.
Link Posted: 10/27/2010 4:28:22 PM EDT
Yet again, 10/10.
Link Posted: 10/27/2010 4:28:52 PM EDT
Looks damn good!!!

10/10
Link Posted: 10/27/2010 4:29:03 PM EDT
Waiter I will have the same as the gentelman over there please..
Link Posted: 10/27/2010 4:30:18 PM EDT
10/10
Link Posted: 10/27/2010 4:32:23 PM EDT
10/10
Link Posted: 10/27/2010 4:32:41 PM EDT
I think I have that same dutch oven.
Link Posted: 10/27/2010 4:32:48 PM EDT
O. M. G.
Link Posted: 10/27/2010 4:35:06 PM EDT
Originally Posted By thebomber:
We need a separate forum for Culinary Arts......



Like this one?

Oh, and 10/10 !

Link Posted: 10/27/2010 4:35:59 PM EDT
9/10 should have been served over rice
Link Posted: 10/27/2010 4:38:12 PM EDT
Originally Posted By SDeadeye:
Originally Posted By thebomber:
We need a separate forum for Culinary Arts......



Like this one?

Oh, and 10/10 !



No not like that at all. One that isn't worried about survival but the art side of food. Don;t get me wrong, my survival preps are extremely strong. I just would prefer one that is focused on everyday food. YMMV.
Link Posted: 10/27/2010 4:38:24 PM EDT
Meal pics should be accompanied by the recipe.
Link Posted: 10/27/2010 4:40:36 PM EDT
Originally Posted By fingas:
9/10 should have been served over rice


"should have" or "I prefer" ?

Link Posted: 10/27/2010 4:41:27 PM EDT
stunning

9/10
-1 for making my lazy ass want to cook
Link Posted: 10/27/2010 4:42:36 PM EDT
Originally Posted By thebomber:
Originally Posted By fingas:
9/10 should have been served over rice


"should have" or "I prefer" ?



Hey in my world it's all the same, must have something to do with my Louisiana roots, everything is served over rice unless it's fried. Must say though other than the pasta that looks really good.
Link Posted: 10/27/2010 4:43:00 PM EDT
thebomber's dinner pics always deliver.
Link Posted: 10/27/2010 4:43:40 PM EDT
Originally Posted By Bklyn_Irish:
Meal pics should be accompanied by the recipe.


That's why I want a separate forum focused in everyday food. I have tried threads focused on "how to" leaving out guns et al and end up getting flamed. Honestly, everyone on here has seem my guns. It would be much more informative to have a detailed "how to" then see my same guns over and over.

Link Posted: 10/27/2010 4:44:10 PM EDT
We have a food forum.................10/10 !
Link Posted: 10/27/2010 4:45:13 PM EDT
Originally Posted By thebomber:


Specs on the carbine?
Link Posted: 10/27/2010 4:46:43 PM EDT
Originally Posted By fingas:
Originally Posted By thebomber:
Originally Posted By fingas:
9/10 should have been served over rice


"should have" or "I prefer" ?



Hey in my world it's all the same, must have something to do with my Louisiana roots, everything is served over rice unless it's fried. Must say though other than the pasta that looks really good.


Fair enough . I honestly would have prefered potato pan cakes but it's a weekday and didn;t have enough time.

Link Posted: 10/27/2010 4:48:50 PM EDT
Originally Posted By hrt4me:


Specs on the carbine?


LMT Defender lower with Geiselle trigger. CMT upper receiver, KAC rail, CMMG 7.5" barrel, SF Mini Silencer, SF M300 Scout Light, Magpul MIAD grip, Aimpoint ML2

Link Posted: 10/27/2010 4:50:24 PM EDT
[Last Edit: 10/28/2010 4:28:23 AM EDT by 50cal_Mopar]
I could have sworn we had a Culinary section. It may be set to team only. I have been out of the group for a while so I could be wrong

ETA- Found it. I remembered the Chef thread but its in food and garden. oops
Link Posted: 10/27/2010 4:52:19 PM EDT
Originally Posted By TheMechanic48:
10/10.




Posted Via AR15.Com Mobile
Link Posted: 10/27/2010 4:52:40 PM EDT
10+ very nicw
Link Posted: 10/27/2010 4:52:45 PM EDT
Originally Posted By thebomber:
I honestly would have prefered potato pan cakes but it's a weekday and didn;t have enough time.



I might could be in for some of that, I'll be in Virginia next week cook me up a batch

Link Posted: 10/27/2010 4:58:14 PM EDT
10!

Perfect choice of weapons.
Link Posted: 10/27/2010 4:58:39 PM EDT
Originally Posted By fingas:
Originally Posted By thebomber:
I honestly would have prefered potato pan cakes but it's a weekday and didn;t have enough time.



I might could be in for some of that, I'll be in Virginia next week cook me up a batch



IM me bro.....

Link Posted: 10/27/2010 6:11:01 PM EDT
9.999

Crock pot makes the meat ever so tender
Link Posted: 10/27/2010 6:18:34 PM EDT
10/10

I've been seriously slacking on cooking for myself lately. But that...THAT makes me want to cook again.
Link Posted: 10/27/2010 6:19:09 PM EDT
I'm struggling to find fault with your dinner pics.. but I'm going to have to give a -1 for the pimptastic leopard print seat upholstery.
Link Posted: 10/27/2010 6:21:15 PM EDT
+1 for enameled cast iron

11/10
Link Posted: 10/27/2010 6:28:09 PM EDT
10/10 - looks great, man.

Can I get the recipe? I've been looking for new recipes like this.
Link Posted: 10/27/2010 6:33:49 PM EDT
9.999 / 10

Needs more rocket launcher.
Link Posted: 10/27/2010 6:40:27 PM EDT
Originally Posted By thebomber:
Originally Posted By hrt4me:


Specs on the carbine?


LMT Defender lower with Geiselle trigger. CMT upper receiver, KAC rail, CMMG 7.5" barrel, SF Mini Silencer, SF M300 Scout Light, Magpul MIAD grip, Aimpoint ML2



I have a 7.3" cmmg barrel. I thought I read on here that anything under like 10.5" would cause a baffel strike with a silencer. I'm assuming since you use one that isn't true???? Either way badass looking rifle and that food looks fucking tasty. I've never thought to serve pork over noodles like that. Oh and nice fucking sidearm too. Great pics. Easy 10/10!!!
Link Posted: 10/27/2010 6:44:22 PM EDT

Originally Posted By thebomber:
Originally Posted By Bklyn_Irish:
Meal pics should be accompanied by the recipe.


That's why I want a separate forum focused in everyday food. I have tried threads focused on "how to" leaving out guns et al and end up getting flamed. Honestly, everyone on here has seem my guns. It would be much more informative to have a detailed "how to" then see my same guns over and over.


+1

And for those who say we have a food/cooking forum, do you get your food/cooking info from The Outdoor Channel or Food Network? There is a difference.

I'm not knocking our food and garden forum here as I have learned much from it but nothing compared to some of the recipies and cooking techniques that get posted from time to time here in GD that get lost in the noise of shit/troll posts.
Link Posted: 10/27/2010 7:03:02 PM EDT
[Last Edit: 10/27/2010 7:04:44 PM EDT by dupemaster]

Originally Posted By Woden:

Originally Posted By thebomber:
Originally Posted By Bklyn_Irish:
Meal pics should be accompanied by the recipe.


That's why I want a separate forum focused in everyday food. I have tried threads focused on "how to" leaving out guns et al and end up getting flamed. Honestly, everyone on here has seem my guns. It would be much more informative to have a detailed "how to" then see my same guns over and over.


+1

And for those who say we have a food/cooking forum, do you get your food/cooking info from The Outdoor Channel or Food Network? There is a difference.

I'm not knocking our food and garden forum here as I have learned much from it but nothing compared to some of the recipies and cooking techniques that get posted from time to time here in GD that get lost in the noise of shit/troll posts.
I concur.

I'd be nice to have a place for us all to refer to recipes, techniques, and presentation without all of the GD noise.

ETA: Dinner looks great. I did that last week.

Link Posted: 10/27/2010 7:09:14 PM EDT
bomber that looks awesome. 10
Link Posted: 10/28/2010 3:56:20 AM EDT
Originally Posted By thebomber:
LMT Defender lower with Geiselle trigger. CMT upper receiver, KAC rail, CMMG 7.5" barrel, SF Mini Silencer, SF M300 Scout Light, Magpul MIAD grip, Aimpoint ML2


Any more photos? Looks like just what I want to put together next...
Link Posted: 10/28/2010 4:06:19 AM EDT
Damn I hungry now.... 10/10

Posted Via AR15.Com Mobile
Link Posted: 10/28/2010 4:33:32 AM EDT
Nice.
Is that a Lodge or Creuset?
Link Posted: 10/28/2010 4:47:38 AM EDT
looks like a 10 all the way
Link Posted: 10/28/2010 4:49:23 AM EDT
[Last Edit: 10/28/2010 4:50:35 AM EDT by thebomber]

Nice.
Is that a Lodge or Creuset?


Not sure, there aren't any markings. It was a gift from a friend who bought a set from Sportsmans Guide a few years back. It's one heavy mofo though.
Link Posted: 10/28/2010 5:02:27 AM EDT
10/10- I like the 1911- let's see some more upclose pics of it....
Link Posted: 10/28/2010 5:13:09 AM EDT

Originally Posted By thebomber:

Nice.
Is that a Lodge or Creuset?


Not sure, there aren't any markings. It was a gift from a friend who bought a set from Sportsmans Guide a few years back. It's one heavy mofo though.

The recipe, share it man! Looks good. 10/10

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