Monkey Man
Well-known member
Moderator
Absorootly.
311boogieman
Well-known member
Just another egg - sausage - cheese casserole
311boogieman
Well-known member
another boring salad 
But for me, it is the best way to get some extra vitamins. Or shish kabob. Because we usually do a big food run once a week, I make my big salad first. Then the next day or so I might make an omelet (minus the cucumber and lettuce). Then in the end I'll make some shish or doctor up a pizza.
But for me, it is the best way to get some extra vitamins. Or shish kabob. Because we usually do a big food run once a week, I make my big salad first. Then the next day or so I might make an omelet (minus the cucumber and lettuce). Then in the end I'll make some shish or doctor up a pizza.
Monkey Man
Well-known member
Moderator
"Boring salad"? No way bro'. You should see what I've lived on for 30 years.
Imagine, if you will, sliced (not chopped or grated) carrot, cabbage and red onion.
I keep the carrot and cabbage mixture in the fridge in a big pot and take sections out, maybe 4 or 5 days' worth at a time and add chopped red onion to that. When that batch runs out, I repeat the process 'til the pot's empty and I have to buy the next load of veg.
The reasoning behind all this is that the base mixture lasts between 2 and 3 weeks, whereas the fractional to-eat mixes with the onion go off way-more-quickly.
I call it my "dry salad".
If it weren't logistically-challenging to frequently go to the supermarket I'd live on wet salad - lettuce, tomatoes, onion, cucumber and whatnot, but they shrink into a pool of their own released water and go off in just a few days.
Bottom line from my POV:
Your salad looks amazingly-tasty and would be gourmet to my palette.
Imagine, if you will, sliced (not chopped or grated) carrot, cabbage and red onion.
I keep the carrot and cabbage mixture in the fridge in a big pot and take sections out, maybe 4 or 5 days' worth at a time and add chopped red onion to that. When that batch runs out, I repeat the process 'til the pot's empty and I have to buy the next load of veg.
The reasoning behind all this is that the base mixture lasts between 2 and 3 weeks, whereas the fractional to-eat mixes with the onion go off way-more-quickly.
I call it my "dry salad".
If it weren't logistically-challenging to frequently go to the supermarket I'd live on wet salad - lettuce, tomatoes, onion, cucumber and whatnot, but they shrink into a pool of their own released water and go off in just a few days.
Bottom line from my POV:
Your salad looks amazingly-tasty and would be gourmet to my palette.
311boogieman
Well-known member
ah - gotcha.
and yes I completely understand what onions and wet veggies can do after a few days.
I made another salad last night. The pic above is from last week. I actually had leftovers this time so I have left over salad for lunch today coming up.
I also throw a paper towel into the ziplock for lettuce and ziplock for onion and also mushrooms to keep them as dry as possible.
and yes I completely understand what onions and wet veggies can do after a few days.
I made another salad last night. The pic above is from last week. I actually had leftovers this time so I have left over salad for lunch today coming up.
I also throw a paper towel into the ziplock for lettuce and ziplock for onion and also mushrooms to keep them as dry as possible.
311boogieman
Well-known member
Here is my left over 'wet' salad that I had for lunch yesterday 
311boogieman
Well-known member
chicken thighs getting ready to go on...
311boogieman
Well-known member
w wood chips of course
311boogieman
Well-known member
311boogieman
Well-known member
More BBQ chicken drummies and shrimp - one of my favorite things to do...
koozy is my wife's
koozy is my wife's
IndyWS6
Well-known member
Nice! Drumsticks are delicious and (usually) stupid cheap. Win/Win…
311boogieman
Well-known member
So had some friends down to the cabin a few weeks ago. For my dinner night I cooked trout, japaleno black beans and squaw corn. You will notice the B and the C written on the cans. I wish I had a pic of all this stuff on the weber together. 1 trout was on a plank with old bay. The other one was in foil with butter, garlic, herbs, lemon, etc. The squaw corn has butter, turkey bacon and red onion in it. Then, I brought the leftover trout home and made a casserole with it 
311boogieman
Well-known member
Back from Lake Tahoe and had a few culinary updates, including Tuesday night at the cabin
1. Left over pizza on the gas grill at the lodge. I learned this is the best way to reheat pizza.
2. Seafood night at our rented condo room (with family). Trout and shrimp and some random chicken. My brother-in-Law just bought an actual condo at this place (Lakeland Village), so we had access to his portable Blackstone and Coleman.
3. Not sure if I have a pic but we found this place called Freshies just up the street. Everything on the menu was Gluten Free unless otherwise noted. First time I've seen that. But they had this GF tempura that was delicious. I got their fried chicken and potato balls (think deep fried spicy mashed potato balls). Twice.
4. Cabin night last Tuesday - basically chicken teriyaki but damn was it good.
1.
2.
3.
4.
That's a jerk shrimp taco, salad, fried chicken w mashed potatoes (no pics of the balls)
1. Left over pizza on the gas grill at the lodge. I learned this is the best way to reheat pizza.
2. Seafood night at our rented condo room (with family). Trout and shrimp and some random chicken. My brother-in-Law just bought an actual condo at this place (Lakeland Village), so we had access to his portable Blackstone and Coleman.
3. Not sure if I have a pic but we found this place called Freshies just up the street. Everything on the menu was Gluten Free unless otherwise noted. First time I've seen that. But they had this GF tempura that was delicious. I got their fried chicken and potato balls (think deep fried spicy mashed potato balls). Twice.
4. Cabin night last Tuesday - basically chicken teriyaki but damn was it good.
1.
2.
3.
4.
That's a jerk shrimp taco, salad, fried chicken w mashed potatoes (no pics of the balls)
Last edited:
Floyd Eye
Well-known member
Looks great. Sounds like you had fun.Back from Lake Tahoe and had a few culinary updates, including Tuesday night at the cabin
1. Left over pizza on the gas grill at the lodge. I learned this is the best way to reheat pizza.
2. Seafood night at our condo room (with family). Trout and shrimp and some random chicken. My brother-in-Law just bought a condo at this place so we had access to his portable Blackstone and Coleman.
3. Not sure if I have a pic but we found this place called Freshies just up the street. Twice. Everything on the menu was Gluten Free unless otherwise noted. First time I've seen that. But they had this GF tempura that was delicious. I got their fried chicken and potato balls (think deep fried spicy mashed potato balls).
4. Basically chicken teriyaki but damn was it good.
R
Robostyle
Well-known member
Every bit of this looks delicious, nice job!
311boogieman
Well-known member
Went to a pool party over the weekend and got talked into doing the cooking. So even though I couldn't eat it, I enjoyed doing it. Korean BBQ ribs and cheeseburger sliders.
311boogieman
Well-known member
Once a week I load up on veggies (red onion, green pepper, cucumber, tomato, mushrooms, turkey bacon) and make a big salad, as you probably know, and also some omlettes (Denver style) so here you go....
R
Robostyle
Well-known member
Looks great!
IndyWS6
Well-known member
This thread really needs to be combined with the other main one so we don’t miss posts…
311boogieman
Well-known member
Thanks guys 
I can't find it with all the culinary adventures
Made gluten free brownies and a egg/cheese/sausage casserole the other day.
I can't find it with all the culinary adventures
Made gluten free brownies and a egg/cheese/sausage casserole the other day.
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