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Whatcha Eating?

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WickedFog said:
Well, I have tried a few of the Hudsonville ice cream flavors. All very good. Traverse City Cherry Fudge, black cherry, butter pecan, etc. Yesterday I saw a peach cobbler. Hmm.

I have loved the few flavors of Hudsonville ice cream I have tried, but this peach cobbler is a swing and a miss. It tastes like a chemical spill ran into the peach flavoring. Not bright, but dark and almost like something is pretty burnt.

Then there is the texture. With the flavor making me quesrion what I was eating, after a few bites I started to come up with some ideas. I was expecting bits of pie crust. Maybe even some pecans or something. But nope. There were bits that made me kinda cringe though. I seriously started to think they skipped peeling and pitting the peaches. Another bite and I became certain they even skipped pulling the leaves and stems off. Then after a couple more bites, I am almost certain instead of harvesting the peaches they simply cut down the tree and fed it into a mulcher spraying shrapnel right into the vat of ice cream. I don't see how there's any other way for peach cobbler ice cream to have a taste and texture exactly like that.
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Dude, you've misread it, it reads Beach Cobbler. Made of sand, shells, coral, and a hint of red tide.
 
Xraycer said:
Dude, you've misread it, it reads Beach Cobbler. Made of sand, shells, coral, and a hint of red tide.
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That would definitely be a much closer description 😅
 
My own trail mix

Old bay seasoned peanuts

20260421_153120.webp
 
Toaster-oven ribs with Shells & cheese tonight. Still fine-tuning the cooking time on the ribs (450F for 30 Min, 350F covered for 45 Minutes, then 350 uncovered/baste with sauce another 45 Minutes), they were just a tad overdone this time.
DSCN3003.webp
 
WRM said:
Toaster-oven ribs with Shells & cheese tonight. Still fine-tuning the cooking time on the ribs (450F for 30 Min, 350F covered for 45 Minutes, then 350 uncovered/baste with sauce another 45 Minutes), they were just a tad overdone this time.
View attachment 272183
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Still look yummy from here!
 
WRM said:
Toaster-oven ribs with Shells & cheese tonight. Still fine-tuning the cooking time on the ribs (450F for 30 Min, 350F covered for 45 Minutes, then 350 uncovered/baste with sauce another 45 Minutes), they were just a tad overdone this time.
View attachment 272183
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I actually like my ribs overcooked from what most people like. About 5.5 hours in the smoker at 250F and you can take a knife and fork and take the meat right off the bone.
 
HPIguy said:
I actually like my ribs overcooked from what most people like. About 5.5 hours in the smoker at 250F and you can take a knife and fork and take the meat right off the bone.
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My Brinkman smoker had a thermometer, but it didn't have numbers on it, so I used to try to keep the needle between the "I" and "D" in "IDEAL", which was probably close to 250F, and usually kept them on for about 5 hours, so very similar to your recipe.

I tried going low and slow in the oven, but they always turned out dry. I ran across my mother's recipe about a month ago and tried that (425F for 30 Min., then 350F covered for 60 Minutes, then 350F uncovered/baste for 60 Min.), but that was definitely too long, so have been shortening the cooking time. I think the high temp at the beginning is important for oven cooking - gives it a good head-start and leaves a decent crust.

I've really been enjoying this experiment, have cooked ribs for the last five weeks (and still not tired of them!).
 
RudyF6 said:
Knife and fork?
Aren't we talking ribs?
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Looks like a spoon to me.
But, if you prefer to eat molten hot mac-n-cheese with your bare hands....it's alright, you do you.
 
I changed up my diet a little bit, so just a light breakfast and back to the Lean Cuisine for dinner.
Chicken with sweet BBQ sauce and mashed tators. Pretty good.
 

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