Pizza tonight. Wewalka thin crust dough, tomato sauce, mozz. Spinach and oregano from the garden! Image Unavailable, Please Login T
Pulled pork with my wife’s grandma’s barbecue sauce (sugar free ketchup) and baby bok choy. Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
Since a majority of us are in "house arrest" so to speak, LOTS of cooking at home going on..... and I have to say I really like it. Anne and I every night try to come up with "what can we do with what we have on hand without breaking the stay-at-home directive in Washington (now extended to May 4th as of tonight)) It's been a long time since we made good old fashioned French Onion Soup - GREAT way to spend a few hours together in the kitchen, monitoring work calls (non-existent) and work emails (barely existent) during the home arrest. We grocery shop once a week (Safeway, Friday, 9:00 AM, when the shelves seem most stocked where we go). We bought three large Walla Walla Sweets last Friday so used them all today to make a mainstay classic we've not made at home for YEARS!! For the crouts (croutons) we found a bag in the freezer from about a year ago from some appetizer event - tasted fine! For the cheese, we just used what we had in the fridge. Beef stock from a combination of a box of stock in the fridge and the rest from bouillon. Bay leaf and thyme from the garden - and butter. Came out AMAZING!!! Wonderful dinner tonight. Bon Appetit! Jedi Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
I stink at caramelizing onions. You obviously do not suffer from that affliction! That looks great. What cheese did you settle on? Provolone? T
Yeah, that's the kind of grub that only works if you have a large family who lives on a farm and have to be up early for chores. Our friends are from southwest Minnesota and their mom sent us a "hot dish" recipe book. One of them tallied up to 5.5 lbs of ingredients! T
Joy of Cooking is a classic. It's the one my wife used to teach herself to cook when she went away to college. Whenever you need info on a technique or such, it's pretty impressive how comprehensive the book is...T
I scrolled through some old photos and found a ready for the grill picture. Next time I make some I’ll try to remember to take a photo after they come off the grill. As for the taste...it’s a little richer than chicken, but not really gamey at all. I would say it’s somewhere between dove and quail, but closer to quail. Image Unavailable, Please Login
Thread ban rescinded! I have had quail - much enjoyed - don't think I have tried dove before. I have been told there is a lot of good dove hunting to be found to the west of us here in DFW...T
I picked up this piece of brisket (the point I think) from the local Albertson's not expecting much. Got it on the egg at about 10 am and smoked it for about 8 hours. Turned out surprisingly good. Recently did racks of ribs (3-2-1 method) and prime filet from a local butcher . The family agreed that the brisket and ribs tied for first, and the filet came in a distant third. Image Unavailable, Please Login
I have never seen a point only for sale. Cool! Usually, if its's not the complete packer, you get the flat. But, I guess, they must have to do something with all those leftover points! Yeah, once you go for the cheaper (@ one time!) cuts that need low & slow, you never go back to them fancy boy, lean cuts like filet mignon! I see you have a drip pan under there. Don't waste that liquid gold! T
Ain't that the truth! Tonight I'm smoking two tomahawk ribeyes - then a quick reverse sear. Starting to drool already!
Great stuff folks ^^ me? The last of the tacos (finally). 2 chicken and 1 beef/potato. Topped with onion and cilantro and thousand island (nah, it’s sour cream and red salsa mixed together) Image Unavailable, Please Login
Chicken pot pies in the works for tonight. Image Unavailable, Please Login Image Unavailable, Please Login
I always reverse sear tomahawks, but never thought to smoke then sear. That's Nobel Prize in Foodology material! T
Exactly... fruit compote. All of it was so very good. Pork on the grill tomorrow. It’s been really windy here.
