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What about whats for breakfast? The internet is an evil place....

Chopped up cinnamon rolls covered in french toast 'sauce' then baked and covered with icing...just damn.

Added a little pig and taters too

Vegan Christmas breakfast, Aussie style!!!!
Scrambled tofu, fried onions, mushrooms, tomato, and spinach, mashed potato, and vegan sausages. Oh, and avocado on the side... no room for baked beans this year!

Molto bene!

Alex

I would eat that. looks good. Add some salsa or hot sauce to give it some kick.

Diamond Dave wrote:I would eat that. looks good.

Was as good as it looked..... soooo full now!

Diamond Dave wrote:Add some salsa or hot sauce to give it some kick.

Considered doing that myself.... maybe next time....

Alex

Just curious if anyone has tried the Black Bean Salsa recipe I posted?

Diamond Dave wrote:Just curious if anyone has tried the Black Bean Salsa recipe I posted?

I'm waiting to get some black beans in before I give it a go.... hoping to try it over the break.

Please do, such a tasty mix.

For those of you that are not into a whole load of veg in a bowl, make it and give it a try at the very least.

I use any kind of chip/cracker to load it into the yapper. Maybe tweak it a bit and throw in some cooked ground meat for nachos? Taco topping?

Not yet Dave. Shooting for New Year's day. on vacation so I've been busy. Smoked thighs Sunday. Sent a bunch to my nieces who live down the road. Same with the pork loin I did today. My daughter spends a lot of time down there playing with my nieces since she's an only child so I figure I owe 'em.

Almost forgot Joey. I had your hometown mustard with my pork loin. Very nice horseradishy bite in there. I love spicy mustards almost more than hot sauces.

Looks yummy! What a word.... yummy.... ya...

I did a pork shoulder on Sunday, smoked it a few hours, then into the oven for 6 hours.

It turned out great and I ate some. Took the rest and tried to make some sort of chili.

I ended up making a pork stew that was over spiced. Mistook the paprika to be chili powder. Froze some of it, tossed the rest.

I never throw out food. It was just not palatable.

I will use the leftovers for a base of the next Hungarian goulash type crap I make.

There is always room for error, and I learn from it.

Going to keep it simple this week, and go overboard new years eve.

I hear ya Dave. If you don't ruin a dish every once in a while, then you're not trying hard enough.

THEYTOOKMYTHUMB wrote:Almost forgot Joey. I had your hometown mustard with my pork loin. Very nice horseradishy bite in there. I love spicy mustards almost more than hot sauces.

LA is a touch of a drive, but I'll agree Now if that was from Disneyland (Disneyline or Dismalland), then, you hit the nail on the head (Anaheim).

The ol' lady and I had a hankerin' for the ultimate deep dish, so after some thought I put this together.

Crust laid out in a buttered Lodge SK10. A 15-3/4" cast iron skillet about 4" deep.



1/2 pound of cheddar.



1 pound of ground beef with 1/2 onion and a whole bell pepper. Seasoned.



Sauce.



That much pepperoni.



1/2 pound of 5 cheese Italian blend topped with pizza seasoning.



More sauce, pepperoni and a Parmesan dusting.



450 F for about 25 minutes... Final product in skillet must have weighed 20 pounds. Turned out very good.

Well damn, good chance this may have been Ken's last post
Please let us know if you wake up