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Bummer you're gonna have to miss out on the cookies. Maybe she'll let ya slide.

We're in a bad spot. My wife fell & bruised her ribs pretty bad & can't bend without tearing up, so the cooking has been all on me. We've settled for take out so far, but I'll prob grill some burgers & sausages today.
Taking good care of your wife + cooking….wow brother, you are doing hero’s work today!
 
Interesting. Although I don't live there now I'm from Abilene and have never heard that.
I hadn't either until the local rag in Dallas had an interview with him, about the creation of it about, 20 years ago.

What was really interesting to me was the effect on Frito-Lay, based in Dallas, The sales of Fritos took off like a rocket. Chili was a pretty ubiquitous dish but the number one item to add to it was saltine crackers and Fritos began to take that on.

The daughter of the head of product development was my sales assistant at one time and I got to visit with him and it was one of the most fascinating conversations I ever had from the development to the king sized Fritos because of one creation, Rotel Dip, an accompaniment to chili when I was growing up which led to Doritos being created.

Frito-Lay is considered the mastermind of dominating shelf space and other companies began to follow suit like Coca Cola. They created their own competition to block out their competitors and they were one of the first major companies to latch onto what a company called Pangburn's chocolates created, the private label brand for stores.
 
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Bummer you're gonna have to miss out on the cookies. Maybe she'll let ya slide.

We're in a bad spot. My wife fell & bruised her ribs pretty bad & can't bend without tearing up, so the cooking has been all on me. We've settled for take out so far, but I'll prob grill some burgers & sausages today.
Salud my friend...you're one of the good ones...I pray that your wife feels better soon. Salud!
 
I am doing Onion-Garlic Pot Roast, rosemary roasted potatoes and a soaked salad.

The pot roast is really interesting as you layer onions slices, I use red, yellow and white, one each, and a head of garlic peeled on the bottom of the pot, heavily salt and pepper the roast all over and brown it on all sides and lay it on top of the onions. The braise is beef broth, Lea & Perrin, tomato paste and balsamic vinegar, the ratio is to your taste. 2.5-3 hours in the oven at 325 and you're ready. Remove the roast and strain the rest saving the onion and garlic and reduce the gravy and that is real lip smacking.
 
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Tacos from yesterday. And meatball subs.
Ya know, one thing I've noticed from these threads is the mix and match that a lot of you folks do. I tend to go theme all the way like meat-potatoes-salad and would never think of having a meatball sub and tacos. Love them both, but separately.

But as much as I see the mixing here, I might be missing out on something. I might need to slip my traditional foodie bonds and fly higher. Nachos, fried rice, Fettucine Carbonara and cornbread?
 
Ya know, one thing I've noticed from these threads is the mix and match that a lot of you folks do. I tend to go theme all the way like meat-potatoes-salad and would never think of having a meatball sub and tacos. Love them both, but separately.

But as much as I see the mixing here, I might be missing out on something. I might need to slip my traditional foodie bonds and fly higher. Nachos, fried rice, Fettucine Carbonara and cornbread?
You would be surprised how good they go together. Although this is the first time I am doing the mix. Maybe a bad idea.

Oh and I have boiled peanuts for the snack. Cajun.

This could be a tums night.
 

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