Which Cooking Are You?

[Dusty Chalk]

the grass is always greener, eh?

[jvlgato]

Awesome chicken and waffles, Jeffy!

 

Shelly, did you like the shallots in the guac?

[shellylh]

I am still undecided.

[Voltron]

I find shallots to have a pretty strong flavor and I don't think it melds with my idea of guac.

[shellylh]

I find shallots to have a pretty strong flavor and I don't think it melds with my idea of guac.

 

Exactly my thought.  While I like shallots, I am just not sure they really go in guac.  

[naamanf]

Mmmmmmmmmmmmmmm chicken and waffles, nicely done Jeffy.

 

I really don't want to know how Colin lovingly places bacon between meat and buns.  

[cetoole]

Broiled a few (4) ultra super jumbo prawns.  About 2/3rd lbs worth.  Good in butter!

[Aura]

Just finished up a mushroom and spinach 'za.

[Absorbine_Sr]

Nice lil bro.

[cetoole]

Fresh sockeye salmon with wilted rainbow chard.  Yummy!  I have never made chard before, did this in two batches (for science!).  The less visible one has much more wilting.  Liked both, ideal probably would be somewhere in the middle.  Salmon was fantastic.

[shellylh]

I love chard

[mikeymad]

nice bread - working on my own wild yeast starter this week.. will see how it goes.

[cetoole]

Have a few styles of short ribs cooking since last night, dinner tomorrow should be pretty great!  Thinking chard to go with them.

[n_maher]

Made roasted tomatillo and cilantro salsa this morning and started some chicken marinating in olive oil, lime juice, salt, pepper and oregano. Enchiladas are on the menu tonight.

[tyrion]

Been away from this thread for a while.  Haven't been doing much of anything too special for a while.  Bryan, that pizza looks amazing.  Did you make your own dough?  Colin, your stuff always looks good.  Reks, one of these days I will spend some time learning how to make bread.  I bought a book you recommended a while back but I am yet to do anything with it.  I have a small brisket on the smoker which I hope will be decent considering I left it while Gail and I joined Jp and Carl at the Buddha.  I will post pics later.  Once my son returns in a bit over a month from his ROTC training, I plan to do a suckling pig on the smoker.

[cetoole]

Just put a brisket in to cook at 132F.  I should have a tasty dinner waiting for me when I come home Friday.

[tyrion]

Here is my brisket from yesterday.  One of the better briskets I've made.

 

[Voltron]

See, I said you were our brisket man!  That looks awesome.  Maybe the secret is leaving the meat while you go get beers. 

[tyrion]

See, I said you were our brisket man!  That looks awesome.  Maybe the secret is leaving the meat while you go get beers. 

I think you are on to something.

[Salt Peanuts]

Pizzas. They came out really good, but making them in this weather without AC was deadly.

Edited July 15, 2013 by Salt Peanuts

[swt61]

Roasted vegetables with spicy Chicken & Parmesan sausage.

 

I love that I now live in a place where I can find something like spicy Chicken & Parmesan sausage!

[Grahame]

Steve approves of Sausage availability in his new location.

[cetoole]

I bet you can find plenty of spicy sausage where you live now.

[swt61]

Probably so, as Chicken & Apple sausage seems to be a popular thing here. It was absolutely delicious though.

[Grahame]

World class Sausage in Sacramento

 

Steve's reputation precede's him ?. Not this time.

 

http://www.morants-sausage.com/SAUSAGE.html

 

http://www.yelp.com/biz/morants-old-fashioned-sausage-kitchen-sacramento