What We Eating Today

[RCajunRunner]

Final product.

[cjr3888]

Only a handful of ingredients needed for some Creole soul food at the ranch.

[ARRCEE]

Straight to the arteries

[RaginScotsman]

Honestly, all of this is better than sports. By far my favorite thread.

[cjr3888]

@ARRCEE

Straight to the arteries

Wife is out of town for a girls shopping trip. It’s all fat people food this weekend! Today was an old school chicken fettuccine.

[ARRCEE]

Drop a pin bruh!

[RCajunRunner]

My meat after circumcising, rubbing and seasoning. I’ve now put it away and will whip it out tomorrow for Christmas.

[RCajunRunner]

Cheers, baws.

[RCajunRunner]

Some of yesterday’s leftovers. Time to peel for a future gumbo or bisque.

[RCajunRunner]

Cheers, baws. The generator cranked, though hopefully we don’t need it. Set up heat lamps on the rafters for the wife’s plans.

This evening is filets with a crab cream sauce topping and green beans and/or spinach.

[RCajunRunner]

Generator started. Steaks resting and about to start smother some green beans.

I like to call this pint glass my MAGA glass.

[RCajunRunner]

[RaginScotsman]

Have to say it again. This is my favorite thread. Food > Athletics.

[ULGrad-Hou]

@RaginScotsman

Have to say it again. This is my favorite thread. Food > Athletics.

Food > UL Athletics

[RaisingCajun]

Like majority of South Louisiana today.

[cjr3888]

Vendor got us some jalapeno burgers from LA Blues in Arnaudville. Pretty damn good.

[MAT]

How many of you use a black pot for your gumbo?

[RaisingCajun]

I dont always use a black pot but I did use one yesterday.

[cjr3888]

I use both black pot or magnalite. Just depends on the mood.

[MAT]

Especially when I do a smoked gumbo, black pot all the way. Flavor is so much more concentrated.