So I've always been looking for a decent meatloaf recipe, can't get Moms meatloaf out my head even after 60+ yrs...
Found one on the interweb that looked interesting and tried it using the toaster oven. Result, ok kinda but the flavor was decent. I recently acquired an air fryer and have had decent luck with it so tonight I thought Meatloaf! It turned out better than I expected. Flavorful, moist, spices right on and I added a little nibble to it, Cayenne Outstanding and even overcooked it a little. Low 190's on the ends and 170's in the middle. Still excellent. Had time for 1 pic while it was resting

Tis the season in the Land of Enchantment! Although, it’s always Christmas when it comes to New Mexican food and our chile! A beef burrito, Christmas Style, with a side of pinto beans. I couldn’t tell you the last time I had a burrito like this. These cassava tortillas were actually really good - not thick flour tortilla good - but stayed together and had a good texture. Can’t wait for some breakfast burritos in the next few days!

It’s been a minute (saving myself for next week!) a simple Italian sausage with red peppers, mushrooms and provolone.

I'm gonna do Lutefisk on the gasser today.. Pic's will come...
Right..Right assure you guy's that that there is not many in the world that has grilled lutefisk..
I'm one of the select few..

Yer basic 2-zone chicken thighs. Dry brined all day, then a couple hours with "Everything But The Salt" rub from FlavorGod before going on the SnS with B&B and a chunk of oak. Brought IT to ~160/70 on the indirect side running 275-300/135-150, then seared to finish. Plated with jasmine rice and some baby carrots cooked in the air fryer (which has become a side dish machine for us, not so much on entrees). Super juicy and tasty.

Last night was our Hanukkah big dinner …. And it was pretty darn good. Braised brisket with flavors and spices from Israel rather than typical “holiday brisket” in Europe and the US. A potato/parsnip mash, and green beans with almonds.

Sous vide a kurobuta pork loin and seared on the gasser. Served with a baked mushroom, feta, and white bean ragout.

Game day nachos. Rooting for The U. #Miami

Alright you guys. Plenty of "chili" inspired talk over the last week or so.

Texas "Ain't no beans about it" chili.

Cinci "What the heck, pasta?" chili.

And everything goulash, in between.

So, to support us eastern Midwest folks north of the Mason Dixon line (and probably stretching over to Chicago), and maybe (maybe) defend a little bit of the "yeah we throw quite a bit of s%@*t into the pot, I present to you... Plain ol' Cinci chili, (aka, the skyline special).

Normally you'd go the restaurant. Order the three way. Otherwise you might be tempted to buy the off the shelf premade chili cans from Skyline. Or you might (just might) just say, heck with that, and buy the Kroger brand flavoring packet. Obviously, you can look up a recipe (and you might have to if you can't find this), but honestly we've had this for years around here, and it's damn close to the right flavor. It says 2 quarts, but instead of six cups of water, I add 5. Then about two hours into the cook, I add back one cup.

I'm not partial to adding the beans to this "chili". In all my years here, I think I've only ordered a "5 Way" once.

The packet (in all it's glory):



Believe it or not, there's very few carbs in this packet. If you skip the noodles, and just add cheese and sour cream, you're pretty much carb free. Normally, I'd go this route, but I'm allowing myself a few carbs this weekend (yes, I'm normally low-carb). Doesn't hurt to indulge once in a while, as long as I don't make it a habit.

You dump the whole mixture in with the uncooked ground beef. I'm using grass fed/grass finished beef, which tends to be a little less fat than the usual grain fed variety. I even added a table spoon of beef tallow back to it. Bring it to a boil in a sauce pan, then transfer it to the crockpot for the long cook on high (or continue to simmer it in the sauce pan). Continue to break up the chunks of beef so it is fairly "soupy".



Finally, finally done. Add chopped white onion and mild cheddar cheese to it (yes it's a little runny).



And that's a mess of Cincinnati Chili.

On grey days, it's a great comfort food option, and especially if you're watching one of your wife's favorite movies, Cousin Vinny ("What's a yout?").

For you Texans, my sister has lived in Texas since the 80's. I really, really like Texas Chili. Ground or chunked Brisket in chili is the bomb (in fact, I prefer it that way). For those who like beans in chili, yes, normally, with a regular chili, beans are fine, and who can taste them anyway with all the cayenne pepper? My tongue is usually numb halfway through. It's really just an extra ingredient at that point.

But Cinci Chili? Well, it's like White Castles. Either you like em or you don't. I like mustard on fries too, so there's that.

No Apologies

Brisket tacos, spanish rice, spicy deep fried garbonzo beans

The best blueberry mix in all the land.

Sardinian clam and fregula soup. (Fregula is a small round pasta similar to pearl couscous). Great comfort food.