Turkey and Swiss cheese omelet...whole wheat toast lightly buttered...it’s almost bathing suit season.?
Whats on tonights Menu
CommodoreOriginal Crew5,902 postsSince 2018
Turkey and Swiss cheese omelet...whole wheat toast lightly buttered...it’s almost bathing suit season.?
BATHING SUIT SEASON... LoL... ?
looks good too... C22..
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... sand under my bare feet is better than subway steps with steel toe boots on... cellfish...
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... sand under my bare feet is better than subway steps with steel toe boots on... cellfish...
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CommodoreOriginal Crew18,289 postsSince 2019
That's whacky cellie.
I wonder how the heck they shrink wrap them bags o' soup??
I've often thought about using my vacuum packer for liquid but no clue how?
I hear JoeB has connections, I’ll ask him... C22...
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... sand under my bare feet is better than subway steps with steel toe boots on... cellfish...
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... sand under my bare feet is better than subway steps with steel toe boots on... cellfish...
.
CommodoreOriginal Crew18,289 postsSince 2019
That's whacky cellie.
I wonder how the heck they shrink wrap them bags o' soup??
I've often thought about using my vacuum packer for liquid but no clue how?
I make big batches of white chicken chili, regular chile, and venison stew. I put like a 2 1/2 serving batch in a small flat container. Freeze it. Take it out and pop it out of the container after it sits a little. Then put it in the vacuum packer. It has worked well. Label, then back in the freezer. To heat, throw the chile still vacuum-packed into a pot of boiling water to reheat. Should work with soup too.
Hope this helps.
“The greatest things ever done on earth have been done little by little"
CaptainOriginal Crew2,530 postsSince 2018
made left over chicken as salad with mayo and roasted red pepper on seeded brooklyn italian bread,, yummy,,,,,,, a few cumbers,,,[COLOR=rgb(0, 168, 133)]><))):>
<))):>[/COLOR][ATTACH type="full" alt="IMG_0537[1].JPG"]18809[/ATTACH]
EAT FISH LIVE LONGER >
AdmiralOriginal Crew25,821 postsSince 2018
cellfish each bag how many oz are they,,,,,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)] ><))):>
<))):>[/COLOR]
gotta ask Roccus7, he knows everything... cellie...
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... sand under my bare feet is better than subway steps with steel toe boots on... cellfish...
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... sand under my bare feet is better than subway steps with steel toe boots on... cellfish...
.
CommodoreOriginal Crew18,289 postsSince 2019
I like their Lobster Bisque
CommodoreOriginal Crew5,902 postsSince 2018
I make big batches of white chicken chili, regular chile, and venison stew. I put like a 2 1/2 serving batch in a small flat container. Freeze it. Take it out and pop it out of the container after it sits a little. Then put it in the vacuum packer. It has worked well. Label, then back in the freezer. To heat, throw the chile still vacuum-packed into a pot of boiling water to reheat. Should work with soup too.
Hope this helps.
AHHH
That makes sense
I shoulda figured that was the case
We do the same with Baked clams and other soft things
Pre freeze them first, than vacuum pack
At least I'm enjoyin' the ride.....
CommodoreOriginal Crew7,065 postsSince 2018
cellfish each bag how many oz are they,,,,,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)] ><))):>
<))):>[/COLOR]
64...derrr
CommodoreOriginal Crew5,902 postsSince 2018
Ziti Bolognese very good, Garlic Bread - so so. Not enough garlic, oil and everything else. two servings for $22 not bad.
Where’s Ya Salad ?... cellie...
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... sand under my bare feet is better than subway steps with steel toe boots on... cellfish...
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... sand under my bare feet is better than subway steps with steel toe boots on... cellfish...
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CommodoreOriginal Crew18,289 postsSince 2019
Sunday made two seafood dishes, a creamy ricotta white sauce and a red sauce, to rave reviews and it was my first attempt ??
Yesterday made a dry rubbed pork loin ????
good morning chevy,,,3 (y) (y) (y)s up,,, everything looks yum yum,,WINNER!!!!!!!!!**,,,,,,,,,,[COLOR=rgb(26, 188, 156)] ><))):>
<))):>[/COLOR]**
EAT FISH LIVE LONGER >
AdmiralOriginal Crew25,821 postsSince 2018
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Whats on tonights Menu