Thread: What's Cooking?

Blesséd Easter to all who celebrate it.

Tonight we have:...

Grilled rack of lamb with rice pilaf and brussels sprouts with bacon...

House red (Carlo Rossi burgundy) for me and sparkling grape juice for the rest since I'm the only red drinker in the house.

Oh...

And green bean casserole.

...and coconut macaroons for dessert.

Guess what's going to be on the menu for tomorrow---


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It's finally here!




Locally grown and sold by a long time family fruit/vegetable store. All of the chain stores get their 'grass' from their warehouse and it's usually grown anywhere from 60-100 plus miles away.

Even with it having been harvested yesterday and under refrigeration it was getting limp due to no moisture so I cut about an inch off the butts and they are drinking water and crisping back up as I write.



Back when I was working produce we were buying grass directly from the local Walla Walla Farmers but our Corporate Kiss Ass 'Merchandiser' (Tony) kept after us to order out of the warehouse as it would make a bit more profit but I kept refusing saying that we were going to buy anything we could that was local as it was good business and Public Relations.

Tony replied; "Roy, the warehouse grass IS LOCAL. It's grown in the 'Basin' (the basin includes the area above and extends into the Yakima Valley).

I looked at Tony and said; Those bananas over there are local if you live in Ecuador. Asparagus grown over a 100 miles away Is Not Local. So he gave up.

However later on the company didn't actually 'Forbid' the purchase of local produce, but it required the grower/seller to provide proof of $5 million in liability insurance. Thus ended the direct purchase of dry onions, leaf lettuces, asparagus, squash, pumpkins etc

ThermoWorks is having a nice sale on their 100% Silicone Spatulas and Spoontulas.

I have both but ordered 3 of the spoontulas for my kids as I find myself using that more than the spatula.

https://www.thermoworks.com/shop/pro...021-Mk4-2up-cs

A little boneless boston butt and taters. I precooked the the butt in the oven 225 about 4 hours and parboiled the potatoes. I gonna pull off the pork and brown the taters in a skillet.

Hi guys,

Is anyone up to a little challenge? Perhaps test your knowledge of Food Safety?

This link will take you to the Washington State Food Handler's Site and there will be a fairly short course on the proper ways of making sure that food is handled, prepared, stored and reheated. It's free --well up until you finish the test and IF you want the the card to verify that you successfully completed. Otherwise it's No Charge.

Back in the day, our local health department would have a person go thorough the various things then give the test, but one county came up with the online program and the state adopted it.

I would hope that all that read this will take the time to go through it and take the test. Two years ago I was aghast by a gal who was a guest at my best friend's house so I asked her to sit down with me and take the course. She wasn't really into it but she found that she had to retake the test 3 times to get 100%.

So I'll leave you with some 'Food' for thought (Pun intended) Have fun!

https://www.foodworkercard.wa.gov/

Starting a ham bone soup.

Cooking out the broth in the crock pot for a few hours with some fresh herbs from the garden plus cumin, garlic and bay leaves then adding red potatoes, onion, celery, carrots and maybe some white beans...or maybe lentils. I haven't decided yet.

Uglier than a fat ladies ass but good.


Oh yeah, I forgot, also added a can of San Marzano tomatoes.

Walla Walla Onion Cornbread
Bon found a recipe online. With onion, bacon, cheese and cornmeal, it has to be good

I posted this at the Sausage and BBQ Thread already--

ThermoWorks is having a closeout sale on their Thermapen Mk4. Seems something else is going to be introduced next month. I'll bet a dollar to a dog turd that it's got Bluetooth or something in it.

Anyway, these thermometers are top notch and will serve anyone who wants a quick and accurate tool for many years to come.

https://www.thermoworks.com/Thermape...ity=1&color=16