That's a big honking rib eye! Did you ever live in western PA? The only people I know who like/heard of Rolling Rock were from western PA. Butler, Erie, etc. Image Unavailable, Please Login Pork chops from a few nights ago. Biggest change in our pandemic eating - snce we hardly ever used to go out - is that we've indulged more in comfort foods like Shake N Bake, Mac n Cheese, etc. Image Unavailable, Please Login Kraft Mac N Cheese to go with. Not the off-brand crud we ate as urchins. We've moved up to the big time! Image Unavailable, Please Login Linzer cookies 2.0. This time I put in a little cinnamon powder and lemon oil. Used a rolling pin to get them thinner than last time. Although not gonna lie, they were not uniform in thickness. Image Unavailable, Please Login Cornbread to go with leftover chili. Image Unavailable, Please Login See if you can guess which were a tad thinner than the others. Image Unavailable, Please Login Final product with no-sugar added strawberry jam. Yummy post-dinner dolce with some industrial strength decaf cold brew. T
Here is my Meyer Lemon planted 2019 fall...probably around august. Produced 50+ lemons first year...made lots of Lemoncello that turned out really nice. Just took this pic...sorry dark and smoky here in N cal. Should get at least another 50+ around Christmas which is our time of ripening, along with the best oranges you'll ever get. Image Unavailable, Please Login
No Tom. Actually I got two "tails" and left the eye. My wife and I now can't eat a full steak any more. She cut out the tail and ate the eye, I did the opposite. I love Rolling Rock as does Tony Soprano (on season 5, rewatching it)............can't remember when I first drank it. Prolly during their first go around in the 90s. Used to drink Molson Golden Ale back in HS on The Island. Used to be $3.05 a six pack....always kept nickels in the ashtray of my car. Back in college smokes were $1.05 in the venting machines so I still kept my nickels.......
I'd say 4-5ft max in height. Bought the tree at costco and it has done quite well. Voracious eaters...need to heavily fertilize after crop is picked for about 4 months then cut back to medium amounts till Sept or so....then water till harvest. Not that I am a green thumb or anything close but was advised to do it by a grower friend. Cheers!
That's proper. Forget growing from seed, kids! Meyers or any Citrus Absolutely Need The Right Rootstock For Region. For example - Arizona Navels Need A Particular Sour Rootstock. Different than that where BrettC is, let alone San Joaquin Valley in CA. Be that as it may, the right combo delivers sweetness to your uh, Navels. Sent from my SM-G973U using Tapatalk
Did tuna and salmon sashimi with two orders of rolls. Chopped scallop and boring California rolls. Image Unavailable, Please Login
Max is back! Scallops and pics. Still not brave enough to order out anything that can't be recooked @ home. Cheap Kroger steaks. $5/lb but they were bone-in rib eyes. Better than the Costco prime top sirloins IMO. Wife disagreed. Dog doesn't care as long as it is char-grilled beef. Served with homemade pinto beans. T Image Unavailable, Please Login Image Unavailable, Please Login
Been using the new pellet smoker a fair bit... Giant Ribeye's (each was over 2.5lb): Image Unavailable, Please Login My first beer can chicken: Image Unavailable, Please Login Filets: Image Unavailable, Please Login
So, this contraption grills & smokes at the same time? Nice mahogany color on those meats. Haven't really liked the seasoning on my Matfer since I goofed and cooked something with tomatoes in it. So, back to the drawing board. Gave it a good scrubbing. Then sautéed peels of 3 medium sized potatoes, 2/3 cup of coarse salt, 1/3 cup of canola oil. 20 mins or so on medium-high heat. Think I needed more oil since I have a larger skillet. Image Unavailable, Please Login Before Image Unavailable, Please Login After OK. So now I have three peeled taters. And, some duck fat! Time for duck fat home fries! Image Unavailable, Please Login Image Unavailable, Please Login Could have done a better job browning them, but I wimped out when it started smoking! Didn't want the smoke alarm to go off. Image Unavailable, Please Login Leftover ribeye to go with. And enough home fries leftover for breakfast tomorrow. T
Like the typical pellet smoker, it can go from around 160F to 450F range. It has a big heat deflector/shield to keep any direct heat from hitting the food. So its primarily a smoker, but it does turn up and burn wood pellets to cook something at higher temps (like the chicken I did). Supposedly a bunch of Traeger owners have ditched their traditional grill and only use the pellet grill/smoker now. I wasn't convinced it would get hot enough for me...I like to cook some things at 500F. But, I have to say, I don't think I've used my gas grill since I got that pellet grill going. The cool thing about this smoker is they also make a "side kick" that mounts to the side and has a giant 28,000BTU propane burner that can be used as: - A regular burner with a cast iron pan or whatever (I have used that to get super hot and reverse sear beef) - A heavy cast iron griddle (I used it for bacon recently, there is a post/pic in the breakfast thread) - They also sell a little "sear unit" that goes over the burner and essentially makes a small enclosed grill for searing/grilling at high heat - And they even sell an "oven" unit that you can put over the burner to bake breads and pizza etc. I got the sidekick and griddle attachment. I figured I'd pass on the sear unit and the oven since I have a propane grill right next to my smoker anyways. I have to say this little sidekick is one cool backyard cooker. https://www.campchef.com/sidekick.html?k_cca=prospecting&gclid=CjwKCAjw4_H6BRALEiwAvgfzqwAPgciyeF3P8Kqbm1Awic8tabRBR42Xc3h2bHvwOLQ1v0zwMimmpxoCqL0QAvD_BwE Image Unavailable, Please Login
I'm not sure what dinner is tonight. I just polished off a large Oreo Cookie Blizzard from DQ. Not hungry.
You're my hero! If I ate a whole large blizzard, I'd be full for a month! Image Unavailable, Please Login Good Lord, what a crappy pic! It's fish fry season in Texas. Local Volunteer Fire Departments hold fish fries to raise funds. The wife and I like supporting these small town VFDs in the towns we pass through on our drives. This one was drive-through due to the pandemic. Being a Nervous Nelly, I heated it at 350 F for 10 min when we got home. The fries were very good, a bit of spice to them. Ditto the hush puppies, which were not as blackened as my bad iPhone pic might suggest. Even the fish was good with a big jolt of Tabasco. T
Salmon, salad and tomatoes Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
Clams & Linguini tonight celebrating a little milestone for the wifey....one of her favorites. Image Unavailable, Please Login
And a dozen roses, plus a pineapple! Great job. Spatchcock chicken on the grill. Used a heavy knife and kitchen shears. Removed a few more of the breast bones and cartilage. So, I may have gone a bit beyond spatchcock-ing towards butterflying. Seasoned lightly with salt and pepper. After grilling them a few minutes direct, it was easier to handle by separating the leg quarters from the rest of the carcass. Took about 1 hr to cook. Used the Ranch Kettle, so I had room to move them in and out of the direct fire. Fire was oak and charcoal. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Came out a tad more blackened than I was aiming for. But, we don't eat chicken skin, and most of the char was confined to the skin. Wasn't dried out at all. Served it with a little Jamaican jerk dipping sauce that a friend made. T
Store bought bean - Bush's Vegetarian version I think. Tasty. Yep, always chicken treats for the girls!
The simple things in life- tuna sandwich and a salad..... Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
Ended up making Kirkland pesto linguine with some scallops tossed in. Tonight is going to be Chinese with the whole family.
