Dusty Chalk Posted May 28, 2013 Report Share Posted May 28, 2013 the grass is always greener, eh? Quote Link to comment Share on other sites More sharing options...
jvlgato Posted May 28, 2013 Report Share Posted May 28, 2013 Awesome chicken and waffles, Jeffy! Shelly, did you like the shallots in the guac? Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 28, 2013 Report Share Posted May 28, 2013 I am still undecided. Quote Link to comment Share on other sites More sharing options...
Voltron Posted May 28, 2013 Report Share Posted May 28, 2013 I find shallots to have a pretty strong flavor and I don't think it melds with my idea of guac. Quote Link to comment Share on other sites More sharing options...
shellylh Posted May 28, 2013 Report Share Posted May 28, 2013 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. Quote Link to comment Share on other sites More sharing options...
naamanf Posted May 28, 2013 Report Share Posted May 28, 2013 Mmmmmmmmmmmmmmm chicken and waffles, nicely done Jeffy. I really don't want to know how Colin lovingly places bacon between meat and buns. Quote Link to comment Share on other sites More sharing options...
cetoole Posted May 29, 2013 Report Share Posted May 29, 2013 Broiled a few (4) ultra super jumbo prawns. About 2/3rd lbs worth. Good in butter! Quote Link to comment Share on other sites More sharing options...
Aura Posted June 12, 2013 Report Share Posted June 12, 2013 Just finished up a mushroom and spinach 'za. Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted June 12, 2013 Report Share Posted June 12, 2013 Nice lil bro. Quote Link to comment Share on other sites More sharing options...
cetoole Posted June 15, 2013 Report Share Posted June 15, 2013 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. 2 Quote Link to comment Share on other sites More sharing options...
shellylh Posted June 15, 2013 Report Share Posted June 15, 2013 I love chard Quote Link to comment Share on other sites More sharing options...
mikeymad Posted June 22, 2013 Report Share Posted June 22, 2013 nice bread - working on my own wild yeast starter this week.. will see how it goes. Quote Link to comment Share on other sites More sharing options...
cetoole Posted June 22, 2013 Report Share Posted June 22, 2013 Have a few styles of short ribs cooking since last night, dinner tomorrow should be pretty great! Thinking chard to go with them. Quote Link to comment Share on other sites More sharing options...
n_maher Posted June 23, 2013 Report Share Posted June 23, 2013 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. Quote Link to comment Share on other sites More sharing options...
tyrion Posted June 23, 2013 Report Share Posted June 23, 2013 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. Quote Link to comment Share on other sites More sharing options...
cetoole Posted June 24, 2013 Report Share Posted June 24, 2013 Just put a brisket in to cook at 132F. I should have a tasty dinner waiting for me when I come home Friday. Quote Link to comment Share on other sites More sharing options...
tyrion Posted June 24, 2013 Report Share Posted June 24, 2013 Here is my brisket from yesterday. One of the better briskets I've made. Quote Link to comment Share on other sites More sharing options...
Voltron Posted June 24, 2013 Report Share Posted June 24, 2013 See, I said you were our brisket man! That looks awesome. Maybe the secret is leaving the meat while you go get beers. Quote Link to comment Share on other sites More sharing options...
tyrion Posted June 24, 2013 Report Share Posted June 24, 2013 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. Quote Link to comment Share on other sites More sharing options...
Salt Peanuts Posted July 15, 2013 Report Share Posted July 15, 2013 (edited) Pizzas. They came out really good, but making them in this weather without AC was deadly. Edited July 15, 2013 by Salt Peanuts 1 Quote Link to comment Share on other sites More sharing options...
swt61 Posted July 23, 2013 Report Share Posted July 23, 2013 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! Quote Link to comment Share on other sites More sharing options...
Grahame Posted July 23, 2013 Report Share Posted July 23, 2013 Steve approves of Sausage availability in his new location. Quote Link to comment Share on other sites More sharing options...
cetoole Posted July 23, 2013 Report Share Posted July 23, 2013 I bet you can find plenty of spicy sausage where you live now. Quote Link to comment Share on other sites More sharing options...
swt61 Posted July 23, 2013 Report Share Posted July 23, 2013 Probably so, as Chicken & Apple sausage seems to be a popular thing here. It was absolutely delicious though. Quote Link to comment Share on other sites More sharing options...
Grahame Posted July 23, 2013 Report Share Posted July 23, 2013 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 Quote Link to comment Share on other sites More sharing options...
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