jvlgato Posted June 5, 2015 Report Posted June 5, 2015 Nice that your gums are moist and soothed now! Quote
swt61 Posted June 5, 2015 Report Posted June 5, 2015 Ric will be fine. I feel bad for little Esme's bottom. Although it may now smell minty, the Crest has gotta sting on that rash! Quote
Dusty Chalk Posted June 6, 2015 Report Posted June 6, 2015 Not eating right now, but still digesting. DuClaw had a sandwich on special today called the Sauve -- hamburger, chicken and bacon, plus fried onions. I thought to myself, now that sounds ... clubish-except-burger -- yes, I'll have that. "Comes with chips..." "Can I upgrade those to duck-fat fries?" It's not a burger, and certainly not a sandwich -- not even with air quotes -- not in any sense of the word. It was a 2-3 hungry people pile of meat and sauce and toppings with a top bun somewhere on top, and a bottom somewhere underneath. If you can eat this without the use of utensils, and not make a total pig of yourself, film it. You will become famous on the internet. Quote
luvdunhill Posted June 6, 2015 Report Posted June 6, 2015 Not eating right now, but still digesting. The story of my life at late. Quote
cetoole Posted June 8, 2015 Report Posted June 8, 2015 Reggie at Pine State Biscuits. Brent: no! 8 Quote
Absorbine_Sr Posted June 14, 2015 Report Posted June 14, 2015 (edited) On the left, asparagus with a fried duck egg and arugula. On the right, cherry tomato and eggplant bake with duck bacon, panko and chives. Sent from my iPhone using Tapatalk Edited June 14, 2015 by Absorbine_Sr 2 Quote
Grahame Posted June 18, 2015 Report Posted June 18, 2015 Joanne made some Lamingtons for book club, and left one for me. Today is getting better. 3 Quote
Dusty Chalk Posted June 20, 2015 Report Posted June 20, 2015 Inspired by my loveneeaddiction to Chop't's Tapatio Ranch dressing, I mixed Sambal Oelek and Ranch. Now eating: salad with Sambal Oelek Ranch -- it's delicious. Quote
Grahame Posted June 21, 2015 Report Posted June 21, 2015 You know the drill Do you think the pan is hot enough? 5 Quote
mikeymad Posted June 21, 2015 Report Posted June 21, 2015 pan heat = good time and temp please. Quote
Grahame Posted June 21, 2015 Report Posted June 21, 2015 130 for almost 4 hours, but had not fully defrosted when it went into the jacuzzi. Quote
Dusty Chalk Posted June 21, 2015 Report Posted June 21, 2015 Those sear shots are smokin'! Both figuratively and literally. Why's there blue on the last one? I'm hoping you didn't put azurite on your meat, that it's just a trick of the light. Quote
Grahame Posted June 21, 2015 Report Posted June 21, 2015 Might be a reflection of something very blue just out of shot. Either that or the use of copper sulphate in modernist cuisine (*joke*) 1 Quote
Dusty Chalk Posted June 21, 2015 Report Posted June 21, 2015 Copper sulfate! That's what I was thinking of, not azurite. Quote
Grahame Posted June 21, 2015 Report Posted June 21, 2015 (Unqualified? /non-qualifying?) Father's Day brunch with a guest on the deck Quote
Grahame Posted June 21, 2015 Report Posted June 21, 2015 Congrat on identifying a new market opportunity! Fish Bacon (aka smoked salmon) Quote
Grahame Posted June 21, 2015 Report Posted June 21, 2015 EDIT: Of course fish bacon is already a thing http://www.fieldandstream.com/blogs/honest-angler/2012/10/fish-bacon-because-fried-fillets-arent-unhealthy-enough As opposed to bacon fish Quote
shellylh Posted June 21, 2015 Report Posted June 21, 2015 Two scoops of potatoes, you must be in Ireland. 1 Quote
blessingx Posted June 21, 2015 Report Posted June 21, 2015 If Irish steakhouses cover every inch of the walls with baseball players watching their balls head to the sky next to starving cowboys bowed, panning to eat, then maybe. 1 Quote
cetoole Posted July 1, 2015 Report Posted July 1, 2015 Went to my favorite sandwich shop (honeyhole) for lunch. Got the gooch, which is sliced tri tip, red onions, cheddar, and horseradish mayo. Delicious. 6 Quote
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