Armed Eye Doc Posted April 16, 2013 Report Share Posted April 16, 2013 I had pizza left over from lunch. Quote Link to comment Share on other sites More sharing options...
texas30cal Posted April 16, 2013 Report Share Posted April 16, 2013 popcorn and icecream, but making juevos rancheros in the am, and making green chili chicken and corn potato soup for lunch tomorrow, at my dads and grandmothers visiting in Hobbs new mexico while taking a break due to carpal tunnel surgery Quote Link to comment Share on other sites More sharing options...
planeflyer21 Posted April 16, 2013 Report Share Posted April 16, 2013 Time to pick up some Hatch chiles! Jon Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 16, 2013 Report Share Posted April 16, 2013 Well, I'm always buying parts. Hell, I'm down to just 5 seperate orders that are on backorder (that I can remember). Just wish that a couple of them were some AR-10 stripped lowers. I've got 3 different upper assemblies waiting on a (permanent) lower to mate up to. Or any 10 lowers for that matter. Can't find them anywhere. Reasonable that is. Saw one on GB for 450....but that guy can kiss all of our asses. Guess that means that I need to order a couple more things. <laughs> And I'd always tell you if I was planning another buy Brother. :)) <thumbsup> Quote Link to comment Share on other sites More sharing options...
texas30cal Posted April 17, 2013 Report Share Posted April 17, 2013 I don't think they are in season, but will have to check for the big jims for making chile rellenos! Quote Link to comment Share on other sites More sharing options...
392heminut Posted April 17, 2013 Report Share Posted April 17, 2013 Nope, way to early for the big jims here in New Mexico. You might find some coming out of Mexico though. The green chili crops don't start coming in until the end of May here, sometimes later. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 18, 2013 Report Share Posted April 18, 2013 I don't think they are in season, but will have to check for the big jims for making chile rellenos! Wife makes them with Tuna for lent. Quote Link to comment Share on other sites More sharing options...
Rsquared Posted April 18, 2013 Report Share Posted April 18, 2013 Dogs and beans again. Don't go startin anything Rene. I ain't holdin out on anybody here. <laughs> Quote Link to comment Share on other sites More sharing options...
shepp Posted April 25, 2013 Report Share Posted April 25, 2013 Made enchiladas tonight with a recipe I found online today, instead of chicken I used smoked pork but, holy hell it was amazing!!!!! Quote Link to comment Share on other sites More sharing options...
Rsquared Posted April 25, 2013 Report Share Posted April 25, 2013 Rib-eye. Does that mean that I'm not holding out on anybody now? <lmao> Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted April 25, 2013 Report Share Posted April 25, 2013 Lean pocket and a nice Rioja. Yummm (for the wine). Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 25, 2013 Report Share Posted April 25, 2013 Rib-eye. Does that mean that I'm not holding out on anybody now? <lmao> Meatsa,meatsa :banana: party,party.wooo wooooo <lmao> :hethan: Quote Link to comment Share on other sites More sharing options...
Rsquared Posted April 25, 2013 Report Share Posted April 25, 2013 Meatsa,meatsa :banana: party,party.wooo wooooo <lmao> :hethan: There has GOT to be something wrong with you. <lmao> But, the rib-eye was good though. Quote Link to comment Share on other sites More sharing options...
planeflyer21 Posted April 25, 2013 Report Share Posted April 25, 2013 Calabasitas. Jon Quote Link to comment Share on other sites More sharing options...
texas30cal Posted April 25, 2013 Report Share Posted April 25, 2013 The wife made goulash (spelling?), it was shite, had ice cream and pork rinds out in the shop. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 25, 2013 Report Share Posted April 25, 2013 Cow tongue tacos,with celantro/onions,Mexican cheese,avacado.Chile de arbol hot sauce. Quote Link to comment Share on other sites More sharing options...
shepp Posted April 25, 2013 Report Share Posted April 25, 2013 Cow tongue tacos,with celantro/onions,Mexican cheese,avacado.Chile de arbol hot sauce. Something I've been wanting to try I like trying new stuff. I just need to nut up and do it Quote Link to comment Share on other sites More sharing options...
planeflyer21 Posted April 25, 2013 Report Share Posted April 25, 2013 Cow tongue tacos,with celantro/onions,Mexican cheese,avacado.Chile de arbol hot sauce. When you come out bro, I'll take you to this great little place that does good tacos de lingua! Had a girlfriend chowing down on some, commenting how they were the best tacos ever and "What does 'lingua' mean?" :eek: Jon Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 25, 2013 Report Share Posted April 25, 2013 Btween that and menudo,everyone loves it till you tell them what it is. <thumbsup> Quote Link to comment Share on other sites More sharing options...
Microgunner Posted April 25, 2013 Report Share Posted April 25, 2013 Made Hamburger Helper. Yum. I'm a regular gormet chef. Quote Link to comment Share on other sites More sharing options...
planeflyer21 Posted April 25, 2013 Report Share Posted April 25, 2013 Btween that and menudo,everyone loves it till you tell them what it is. <thumbsup> She said that when I told her (mouth full of lingua taco) it was "Like I was French-kissing a cow!" How is that my problem? Jon Quote Link to comment Share on other sites More sharing options...
EasyEJL Posted April 25, 2013 Report Share Posted April 25, 2013 not recently, but a few years back both in NYC and Waikiki there is a Japanese restaurant (the 2 are owned by the same family) that is a bbq place, similar to the Korean bbqs but instead of it being more or less the pan/wok like the Korean ones, its a grill that has a grid over it so you cook with open flames. Anyhow, damn, the beef tongue marinated in either their teriyaki or their spicy miso was utterly amazing. And the kids liked it too, till I said what it was. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted April 25, 2013 Report Share Posted April 25, 2013 When you find a place with carnitas you get the little tounge's and cut them up.I would get them and chase the grandkids around the house.Or you get the whole tounge from a big cow put it in a big crock pot and cook till soft with onion,garlic.Then remove outer skin after it's fork tender and enjoy.We use everything but the moooo.No hoofs,gonads.Got to draw the line somewhere.Brains with eggs are tastey and the eye balls after again chasing the grandkids are yummy. Quote Link to comment Share on other sites More sharing options...
392heminut Posted April 26, 2013 Report Share Posted April 26, 2013 My wife made some kickass gumbo last night, had shrimp, crab, fish, squid and sausage in it. She's made some pretty good gumbo in the past, but she used a recipe a coworker from Nawlins gave her and it was a whole nother ball game. Funny thing is, I'm the only one here who will eat it. The granddaughters won't touch seafood and my wife is allergic to shrimp! Mine, all mine!!!!!!!!!!!!!!!! :hethan: Quote Link to comment Share on other sites More sharing options...
sketch Posted April 26, 2013 Report Share Posted April 26, 2013 Fired up the BBQ tonight and filled it with burgers topped w Swiss mmmm burgers. Felt the need today have a high temp of 65' I'm grillin over here cheers!!! Quote Link to comment Share on other sites More sharing options...
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