Interested in dinner suggestions Tonight I am perparing A simple beef stew. Using fresh veggies cut gros ,potatoes,carrots,celery,green & red peppers, garlic,and onions, Cube beef with fresh sage. cooked in a No 1 potjie flat bottom So what’s for dinner at your place?

What about a pot roast? or 7 Bean soup with smoked pork neck bones with corn bread (My personal favorite).

It’s chili season for myself. I’ll be making a couple gallons this weekend.

@joesnuffer/ @BigDaddySnuff -I do the bean thing after newyears day. If I get a buck or some doe; There be some roasting and gallons of chili happenings. Thanks for the suggestions.

I am a single man right now, please, no torture, ME hungry! LOL Shaman

@MrColcannon How do you feed your self? I am a bachelor myself and prepare all my meals. cooking large is an easy way to consume meals. Eat what you like; freeze the left overs in individual servings,Heat and eat without the prep. and it limits the dish washing too.

I do very well Shaman. I hunt deer, turkey, etc. I know how to cook very well. It was a tongue-in-cheek comment brother. All apologies

Roast chicken. Just build a rack out of rough cut aromatic veggies like celery at the bottom, season chicken, place on veggie rack, cover, and cook on low. Don’t forget to add a little liquid to the bottom. This works well over hot coals so it must work well on a stove top.

Not in a cauldron… but one our our special dishes is fresh Jalapeno peppers stuffed with cream cheese and wrapped with bacon, done up on the grill. YUM.

@Scurvy - Doesn’t have to be in a cauldon, that is just to fit in with the halloween season. The question is So what’s for dinner at your place? I do like me some poppers sounds delishious

Thai curry gang que won the wife makes from scratch yummy Thai woman and food whoot

Chiavetta’s Chicken.

Tonight I made fried chicken, for the breading I used frosted flakes ,served with baked russet potato and doctored up baked beans.

Eye of newt and toe of frog, wool of bat and tongue of dog, adder’s fork and blind-worm’s sting, lizard’s leg and owlets wing

Later today it will be a chicken tagine. It is cold here in the UK so a hearty warming meal will be good. Also I worked out what Molens Musino reminded me of - it was Ras el hanout - a spice mix used in Middle Eastern food and that in turn made me think of a tagine. So I will follow the meal with a good sniff of Musino.

A nice big pot of spicy venison chilli, perfect for this sudden temperature drop.

Bacon wrapped pork loin with an apple stuffing. Sweet potatoes baked with the pork. I also made banana bread earlier and was enjoying Molen’s Gingerbread at the same time. The scent between the baking banana bread and the snuff was incredible. It was all I could do not to devour the bread before it got to the cooling rack!

I made some breadfruit crumpets to have with my tea.

Flying Jacob without the Bananas. Google it and you will be amazed at how awesomely delicious it is/looks.

Beans and bacon with some corn muffins on the side :@)

Roasted Pheasant with potatoes ,carrots, celery, green peppers and tomatoes stuffed with fresh cut basil.

Chili -Hot[Beef ,kidney beans, red ,yellow,orange tomatoes and peppers, green jalapeno,yellow corn, tomato sauce,green and white onions,crushed garlic and spices]

nice @basement_shaman! Makes me hungry.

@snuffbrant -Yea, it taste like more. I need a fresh kaiser roll with cold butter and some shreaded pepperjack on top

Making 21 bean soup with cube ham,coined carrots, horse shoe celery.sliced onion, crushed garlic. Italian herbs and fajita seasoning. Simmering on low in a size #1 potjie

@basement_shaman whoa those cast iron kettles look awesome. What is a potjie? Cast iron I suppose?

It’s usually made from scratch baked beans for me. Get a full shank roast and put it in a big slow cooker and you end up with 4 nice personal pot roasts. Eat one now and put the others in the freezer.

Or is it 3?.. It’s been so long since I have found a boneless beef shank that I’ve forgotten!

@lunecat-no G&R peppers, no sage,no beef stock. Yes I like onions carrots and celery in some of my soups. Seasoning makes or breaks the soup fresh herbs are best. Pressure cookers are fast .but with potjie I get Iron slow and easy @howdydave I soak the dry beans overnight, drain, cook for an hour drain and rinse, layer the soup my secret, boil ,reduce to simmer stir together. Navy bean soup is a different receipe and I make it thick and creamy. That will be in february. with pork picnic @Chef_Dean.Yes cast Iron. they make them with feet also for out door cooking. several manufactures action africa,best duty, some are big enough to cook a pickled woman LOL

A missionary. Got that on a low heat, so tonight as my local Italian deli is closing down I’ve made a Calzone pizza.

@basement_shaman – I don’t know why, but your photo reminds me that I haven’t made any saurbraten in ages! In attempting to analyze the association, all I can come up with is: “A well marinated rump roast…”

@howdydave I never made sauerbraten. You have a old time recipe? PM me to share it. So many greats go to the grave

@basement_shaman - I PMed you a URL with a recipe on it from my favorite recipe site. http://www.recipesource.com/

Hope you’re not in a hurry for saurbraten… It takes 4 DAYS to marinate the meat!

@howdydave I figured so much, sauerkraut I know takes months to pickle just right, and needs to be tended to on a regular schedule . I am done being in a hurry.I am trying to slow things down. but time just keeps passing faster.