Whatcha' cookin'? - Eats thread


Whatcha’ cookin’’?

Probably not Haggis…


i fuckin love haggis.

but no…not cooking it


the missus did a beautiful chicken pot pie last night…

i always put a dash of worcestershire sauce on it… :wink:


I made a chicken & wild rice soup in my crockpot for lunch on Sunday. Easiest dish ever, and perfect for cold weather. And tons of leftovers for lunches!

I made carnitas last night and had street tacos. Throwing the rest of the pulled pork into a crockpot when I get home tonight with BBQ sauce for BBQ pork sandwiches for dinner.

I also made some deer jerky this weekend. I’m really surprised at how much I’ve been liking venison. I’ll probably do a deer roast after Christmas!



Hey Balv, you ever use bees wax to to hydrate, shine, and waterproof a cutting board? Just read about it and may give it a go one of my smaller oak boards.


Gonna make my Ham, Artichoke and Spinach Lasagne for dinner.


tonight-Ethiopian lamb tibs on Injera at the local .


Greek tonight, Café Mezze, lots of Lamb and Calamari !! Yum .


Calzones last night.


Kind of boring Christmas dinner here tonight; spiral cut ham, cheesy potato casserole, green bean casserole, rolls etc. we’ll have cherry crumb pie and peppermint ice cream pie for dessert.

No alcohol, as none of our guests drink.


Last night was smoked wings and a cheesesteak. Today we finish the home-made chicken noodle soup I put together two days ago.

Xmas will be ham, an asian-style cabbage salad, biscuits, and a corn chowder. Weird bunch of food.

Then away for a week to the coast. Off-season beach eats, lots of oysters.


I’m cooking now for the dinner we will have tomorrow night at my bf’s mother’s house.
Making meat sauce to cook today and sit in the fridge over night…always tastes better the 2nd day I think.
working on my 2016 mix while it cooks…


I bet it does.


I feel your pain. No booze at a nice meal . Do they smoke pot at least?


Ha. No… but I may sneak a little nip, or some Christmas cheer at some point.


I’m making a mild deer chili tonight. I have a fear it’ll end up tasting like tomato soup with meat and beans instead of full on chili tasting. The batch I made a few weeks ago was perfect and had just the right amount of kick to it.


Too hot to cook too much, we’re just having a Greek Salad and Lamb Mid loin Chops .


I got a pork loin to cook tomorrow. I’m going to put a rub on it and roast it.


Steak night :fork_and_knife::wine_glass::grinning: