Comments on: Eating In: Pork Chops, Taters & Okra (Day 16)

By: James

James — Fri, 03 Apr 2009 12:52:25 +0000

@anita – yeah we are familar with taco Tuesday… but Shala I think if fiending for fajitas and such. No biggie – just a habit. Same with wings, just a habit. We actually have a recipe for the sauce I love from there… just never have done it.

Don’t bring up Chik-fil-a to Shala… people will likely die. Not just cows.

By: anita

anita — Fri, 03 Apr 2009 01:25:43 +0000

As far as Rosas goes why not buy a can of diced potatoes and throw in with your hamburger meat and its the next best thing to Taco Tuesdays. You can make homemade shells using corn tortillas if you have a pair of tongs to keep it in shape when you fry it.

And wings, get you some of those TGI Fridays kind in the freezer section and call it a night. Or bake you up some wings until they are nice and crispy and put some Franks Red Hot on it. Good to go.

Wait, cant you buy the Buffalo Wild Wing Sauce? it counts as eating in if you bake the wings.

I need to work my post for last week up. I intended to post on Sundays. Ooops. Were still going strong at home. I would shoot one of those cows in the face for some Chik Fil A right now. Its no ones business, its between me and the cow.

By: James

James — Thu, 02 Apr 2009 18:55:45 +0000

@Rob – yeah you told us… haven’t been back yet to check it out though. We will soon enough.

@deb – the freezer section of course. haha

By: deb

deb — Thu, 02 Apr 2009 18:51:10 +0000

Where did ya’ll get okra in april?

By: Rob O.

Rob O. — Thu, 02 Apr 2009 16:17:18 +0000

Ok, you’re making me very, very hungry, dude!

I was thinking that I posted a note in the comments on one of your posts about Bob’s Red Mill coarsely-ground cornmeal that I discovered at HEB. But in case I’m imagining things…

The Bob’s Red Mill coarsely-ground cornmeal wipes the floor with mixes and will even kick up homemade cornbread a few notches beyond what you’ve had before. It has a great texture and much more flavor than regular cornmeal and much more fiber, protein, and all that other nutritional hoo-ha.

You’ve already gone to the trouble to make everything else from scratch. Now you need to bust loose on some from-scratch cornbread!

By the way, since I’m trying to do whatever I can to go lower-carb, higher-protein, when I make cornbread (or nearly any baked goods) I substitute about 1/2 cup of that same brand (Bob’s Red Mill) of soy flour for part of the regular (wheat) flour that’s called for. Doesn’t affect the taste or texture appreciably, but it rackets up the protein a bit more.