First the ALDI score. Sorry Jeanie they did not have any of the Maggi bouillon.
A loaf each of my favorite bread. 100% rye pumperknickel and rye bread. Very dense and heavy with an almost sourdough in taste. To give you an idea of just how dense the bread is, those little 3-1/2" tall by 6-1/2" long by 2-1/4" deep loaves weighs 1/2 a kilo ... that like 1.1 lbs. They are breads I have tried and tried to make but have never succeeded in matching the quality of store bought. At $1.49 each, how could I go wrong.
Smoked cheddar, swiss and pepper jack cheeses $1.99 ea.
And a pair of Kitchen Living oven gloves for wrestling the hot stuff on the smoker. Of course they don't sell them in pairs so they cost me $5.99 each. My buddy Greendriver turned me on to them at my last comp. He showed me the trick of putting latex gloves on over the them to pull pork, move large butts, etc. Thanks GD!
Scored on a few other things but I don't think you need to see pictures of shredded wheat and granola bars.
Well I had some of that chili verde left over from last night. Not as much as I had thought I would, since I got the munchies around midnight and as damp as it was here in the Atlanta area another bowl of that warm, wet and farkable stew hit the spot.
I also mentioned that I was gonna rerun the left overs again tonight this time with some Round Up biscuits on top. (for a little more detail on the biscuits see:
http://www.bbq-brethren.com/forum/showthread.php?t=72139 )
First I decided I wanted a little more spice to my biscuits, so I got out the ol' ulu and finely chopped up a chipotle.
I mixed that in with the Pioneer baking mix, with a little beer, sour cream and some milk. I kneaded it, rolled it out and added 3 slices each of smoked cheeses. Added a butt load of precooked bacon ( I was just to hungry to take the time to cook up any ).
Rolled it and sliced it and placed then place rounds on top of the leftover chili verde in a disposable pie tin.
Into the oven at 400* for 20 minutes and wallah!
The biscuits that were not dropped on the chili, really puffed up as you can see. I am gonna have to try them on there own some time. Maybe use them for a fatty sammy.
Here she is plated.
Well I still have plenty of this left over, so it will be a few more days at least before I post any more pron. But I have more of the pulled pork in the freezer so in a couple of days I will be trying my hand at tamales. Thanks for idea Cowgirl. I think I will spice up the masa with some of the chipotles like I did here, maybe a little chopped onion and garlic too!
A loaf each of my favorite bread. 100% rye pumperknickel and rye bread. Very dense and heavy with an almost sourdough in taste. To give you an idea of just how dense the bread is, those little 3-1/2" tall by 6-1/2" long by 2-1/4" deep loaves weighs 1/2 a kilo ... that like 1.1 lbs. They are breads I have tried and tried to make but have never succeeded in matching the quality of store bought. At $1.49 each, how could I go wrong.
Smoked cheddar, swiss and pepper jack cheeses $1.99 ea.
And a pair of Kitchen Living oven gloves for wrestling the hot stuff on the smoker. Of course they don't sell them in pairs so they cost me $5.99 each. My buddy Greendriver turned me on to them at my last comp. He showed me the trick of putting latex gloves on over the them to pull pork, move large butts, etc. Thanks GD!
Scored on a few other things but I don't think you need to see pictures of shredded wheat and granola bars.
Well I had some of that chili verde left over from last night. Not as much as I had thought I would, since I got the munchies around midnight and as damp as it was here in the Atlanta area another bowl of that warm, wet and farkable stew hit the spot.
I also mentioned that I was gonna rerun the left overs again tonight this time with some Round Up biscuits on top. (for a little more detail on the biscuits see:
http://www.bbq-brethren.com/forum/showthread.php?t=72139 )
First I decided I wanted a little more spice to my biscuits, so I got out the ol' ulu and finely chopped up a chipotle.
I mixed that in with the Pioneer baking mix, with a little beer, sour cream and some milk. I kneaded it, rolled it out and added 3 slices each of smoked cheeses. Added a butt load of precooked bacon ( I was just to hungry to take the time to cook up any ).
Rolled it and sliced it and placed then place rounds on top of the leftover chili verde in a disposable pie tin.
Into the oven at 400* for 20 minutes and wallah!
The biscuits that were not dropped on the chili, really puffed up as you can see. I am gonna have to try them on there own some time. Maybe use them for a fatty sammy.
Here she is plated.
Well I still have plenty of this left over, so it will be a few more days at least before I post any more pron. But I have more of the pulled pork in the freezer so in a couple of days I will be trying my hand at tamales. Thanks for idea Cowgirl. I think I will spice up the masa with some of the chipotles like I did here, maybe a little chopped onion and garlic too!
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