Jump to content

Recommended Posts

Posted

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.  

Posted

Mmmmmmmmmmmmmmm chicken and waffles, nicely done Jeffy.

 

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

  • 2 weeks later...
Posted

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.

fylu.jpg

  • Like 2
Posted

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.

Posted

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.

  • 3 weeks later...
Posted

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!

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.