OT - What are you doing right now?

@northGAcock - Great pie right there.  That is a serious beer drinking banquet-even if you do prefer wine  

lousubcap said:

@northGAcock - Great pie right there.  That is a serious beer drinking banquet-even if you do prefer wine  

Actually having a little Tito’s and Ruby Red Grapefruit tonight? Not a pizza drink ....... really, a poor pairing. You see we were helping out a school fund raiser with a grapefruit Big Box of them. Keep it between us though....I like drinking @YukonRon s wine. 

northGAcock said:

Made a deep dish pizza.......

That does look fantastic!  You really have this pizza thing down to a science @northGAcock

Put a couple of pieces of pork on the XL this morning.

@Eoin Thanks! I Googled them yesterday -they do appear to be about the same thing. 

@Eoin Here’s a link to traditional ways to make empanadas - https://www.laylita.com/recipes/all-about-empanadas/
When I make them I tend to make it up as I go along. The last ones I made were stuffed with shredded chicken, green chilis (mild), cream cheese, and pepper jack cheese. When I have leftover steak I’ll chop that up, add sauted onion and garlic, some sort of pepper (bell pepper, anaheim, etc) and cheese. I may throw in a bit of choped olive and hard boiled egg. 
The Cornish Pasty Association link is great. Thanks again. 

Edit: I found this link about the history of the empanada https://vamospanish.com/the-story-of-argentine-empanada/
I strongly suspect that the Cornish pasty may be the ancestor of the empanada. It certainly appears that emanadas have a European ancestry. 

SciAggie said:

@Eoin Here’s a link to traditional ways to make empanadas - https://www.laylita.com/recipes/all-about-empanadas/
When I make them I tend to make it up as I go along. The last ones I made were stuffed with shredded chicken, green chilis (mild), cream cheese, and pepper jack cheese. When I have leftover steak I’ll chop that up, add sauted onion and garlic, some sort of pepper (bell pepper, anaheim, etc) and cheese. I may throw in a bit of choped olive and hard boiled egg. 
The Cornish Pasty Association link is great. Thanks again. 

Edit: I found this link about the history of the empanada https://vamospanish.com/the-story-of-argentine-empanada/
I strongly suspect that the Cornish pasty may be the ancestor of the empanada. It certainly appears that emanadas have a European ancestry. 

Thanks @SciAggie

Cornwall had a large metals mining industry that really took off early in the industrial revolution with steam driven water pumps to allow deeper mines. Plentiful coal was available from South Wales, just a short distance sea by sea.

When overseas mines came into production later in the 19th century, the hard to extract Cornish deposits became uncompetitive and a lot of the skilled miners dispersed around the UK (for the then booming coal industry) and around the world. It would not be surprising for Cornish miners to have made it to Mexico and brought their food culture with them.

Setting up a table at a wedding show for my wife's business. 300+ newly engaged chicks (and their entourages) expected to attend. Once it starts, I will have to talk to about half of them.  Ugh....

@Sea2Ski - my advice to you, "Start drinking heavily."  Hopefully you survive the high-pitched noise w/o any hearing loss  

@Sea2Ski just start off by telling them that "Last weekend an old deadhead came to visit, one that you met on an online forum, and y'all stuffed sausage all weekend." 

Sea2Ski said:

Jeremiah said:

@Sea2Ski just start off by telling them that "Last weekend an old deadhead came to visit, one that you met on an online forum, and y'all stuffed sausage all weekend." 

This is funny as hell.  I might need to use this.   Once in a while we get one  that just lingers and lingers...  if I say that they may want to move on....

We listened to Dylan for the record! 

Wondering the date/time the first person gets in line for Franklins reopening Tuesday.  

Eoin said:

SciAggie said:

@Eoin Here’s a link to traditional ways to make empanadas - https://www.laylita.com/recipes/all-about-empanadas/
When I make them I tend to make it up as I go along. The last ones I made were stuffed with shredded chicken, green chilis (mild), cream cheese, and pepper jack cheese. When I have leftover steak I’ll chop that up, add sauted onion and garlic, some sort of pepper (bell pepper, anaheim, etc) and cheese. I may throw in a bit of choped olive and hard boiled egg. 
The Cornish Pasty Association link is great. Thanks again. 

Edit: I found this link about the history of the empanada https://vamospanish.com/the-story-of-argentine-empanada/
I strongly suspect that the Cornish pasty may be the ancestor of the empanada. It certainly appears that emanadas have a European ancestry. 

Thanks @SciAggie

Cornwall had a large metals mining industry that really took off early in the industrial revolution with steam driven water pumps to allow deeper mines. Plentiful coal was available from South Wales, just a short distance sea by sea.

When overseas mines came into production later in the 19th century, the hard to extract Cornish deposits became uncompetitive and a lot of the skilled miners dispersed around the UK (for the then booming coal industry) and around the world. It would not be surprising for Cornish miners to have made it to Mexico and brought their food culture with them.

Empanada's can be traced back to Spain in a 1520's cookbook.

Giving these guys a bath before dinner

blasting said:

@NCSmoky

That's a nice look chunk of protein.  Curious, why are you clipping the food saver bag to the container?  

To keep it down in the water. Sometimes they want to float.