So what's on the menu today?

2manband

2manband

Kick Henry Jackassowski
At chez 2man the breakfast menu was ham, biscuits, an omelette, and about 3000 lemon kitkat minis.

There was no lunch

Dinner is a chunk of smokey tenderloin on the Weber kettle grill, a full pan of lasagna, and salad.

Right now I'm laying in my hammock with a yuengling black and tan in 73 degree sunshine and smelling the grill get ready.
 
NY strips, seared in the iron skillet and then finished on the grill. With bordelaise sauce. Sides are asparagus and roasted mini- potatoes.

With this wine, which I recommend for you cab fans:

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Just trying to boost morale as this fuckin weird disaster continues.
 
I disagree with you weirdos re: turkey. I like it. I’m a big fan of poultry in general. I do think a good roast chicken has a slight edge. I had turkey and gravy for breakfast and turkey and gravy with some stuff for lunch. Yesterday I roasted the reserve $5 discount post holiday freezer turkey as part of the quarantine eats project wherein I decided to wait another week before hitting the store. I’m having two turkey-based meals a day for the foreseeable future. (My wife’s a vegetarian so all meaty meals are mine all mine.) The only thing I regret was making the gravy packet that came with the bird. It’s pretty sweet and processed tasting. But I’ll power through a couple more rounds of it before I make a different sauce with the stock I made and drippings I reserved.

Dinner tonight will be pizza—either black olives or this blanched lemon and butternut squash deal I got hepped to from Melissa Clark’s Dinner cookbook.
 
Peen Simmons said:
I disagree with you weirdos re: turkey. I like it. I’m a big fan of poultry in general. I do think a good roast chicken has a slight edge. I had turkey and gravy for breakfast and turkey and gravy with some stuff for lunch. Yesterday I roasted the reserve $5 discount post holiday freezer turkey as part of the quarantine eats project wherein I decided to wait another week before hitting the store. I’m having two turkey-based meals a day for the foreseeable future. (My wife’s a vegetarian so all meaty meals are mine all mine.) The only thing I regret was making the gravy packet that came with the bird. It’s pretty sweet and processed tasting. But I’ll power through a couple more rounds of it before I make a different sauce with the stock I made and drippings I reserved.
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Chicken>turkey

Every way. Roasted, fried, burgers, everything.

I cant think of a single thing turkey does that chicken doesn't do better
 
2manband said:
Chicken>turkey

Every way. Roasted, fried, burgers, everything.

I cant think of a single thing turkey does that chicken doesn't do better
Click to expand...

quantity? :grin:

I like both chicken and turkey, if they are done right. And quail, Cornish game hen, duck...

But yeah turkey or chicken can get old fast, especially when the preparation is blah.
 
I made a breakfast casserole which we ate for brunch after online church.

Dinner is a tortellini with shrimp and peas in an Alfredo sauce.
 
2manband said:
Chicken>turkey

Every way. Roasted, fried, burgers, everything.

I cant think of a single thing turkey does that chicken doesn't do better
Click to expand...

Dark meat turkey has more of a gamey thing going on. Also, if you ever get the chance to have one of the fancipance heritage turkeys like a bourbon red or similar, it’s a much different eating experience than a supermarket bird. I’m a big fan, but my stupid family can’t tell the difference so I only did it once because the experience was lost on those Butterball-eating motherfuckers.
Normally I go with a fresh bird from a regional farm and all that nonsense. Elaborate brining and prep and cramming it with 4,100 herbs and spices for max flavor. This discount $5 pre-basted/pre-marinated Target-brand bird was born frozen I think. It’s definitely not as good and I basically Just crammed it with a head of garlic some lemon slices and buttered it up before rubbing it with cajun spices. It turned out fine, but the breast definitely tends toward dryness. If this was my primary turkey experience, I might be meh on it too. Looking forward to making up a batch of turkey barley soup tomorrow. Turkey does a good job in soups, stews, and pot pies.
 
Turkey, mashed potatoes and gravy, and green beans. Turkey was done way early so, sides we were going to do were aborted and we opened a can of green beans.
 
Mrs JBJ has cooked more these past couple of weeks than she probably has for the entire time we've been together. She made a a salmon thing earlier that my hangover could have done without :grin:

But I digress. Not that I got mental bored at the start of the week but I filmed a vlog for homemade KFC :embarrassed:

 
Did a beer-can turkey on the grill and injected it with a butter/vinaigrette sauce. Was delicious.

Turkey is a very good/easy holiday meat, but you have to "help it" a little bit.
 
Breakfast was bacon, sausage rounds, undevilled devilled eggs.

No lunch, but might have a little snack, since dinner will probably be just after 7 when my daughter finishes her shift.

Dinner will be turkey, ham, and I don’t what else. Mrs DCF likes to do the big meal thing for Easter.
We’ll porch deliver some to the kids.
 
:hotwings:

That was lunch.
Dinner will be ham and cabbage. I had the ham in the freezer.I grabbed cabbage ,and potatoes on the way home yesterday.
 
Peen Simmons said:
Dark meat turkey has more of a gamey thing going on. Also, if you ever get the chance to have one of the fancipance heritage turkeys like a bourbon red or similar, it’s a much different eating experience than a supermarket bird. I’m a big fan, but my stupid family can’t tell the difference so I only did it once because the experience was lost on those Butterball-eating motherfuckers.
Normally I go with a fresh bird from a regional farm and all that nonsense. Elaborate brining and prep and cramming it with 4,100 herbs and spices for max flavor. This discount $5 pre-basted/pre-marinated Target-brand bird was born frozen I think. It’s definitely not as good and I basically Just crammed it with a head of garlic some lemon slices and buttered it up before rubbing it with cajun spices. It turned out fine, but the breast definitely tends toward dryness. If this was my primary turkey experience, I might be meh on it too. Looking forward to making up a batch of turkey barley soup tomorrow. Turkey does a good job in soups, stews, and pot pies.
Click to expand...

Pro tip, do everything you just said but with a some fancy pants chickens.
Bam, your dinner just got a lot better.

You're welcome.
 
nachos made with home made chili, fried up 1 lb. of bacon :bacon:, fried chicken with roasted brussels sprouts; damn, I'm stuffed .............
 
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