Thread: just wanted to share tonight's dinner with you guys..

Good looking grub! I like the looks of the homemade Ranch Dressing.

The wife decided we were having shish-kabobs tonight!

Sirloin steak, purple onions, zucchini, portabello mushrooms, yellow squash, and few with bell peppers.


I OD'd!

Originally Posted by Wullie

The wife decided we were having shish-kabobs tonight!

Sirloin steak, purple onions, zucchini, portabello mushrooms, yellow squash, and few with bell peppers.


I OD'd!

I'll be there in 20 minutes!!

Originally Posted by Wullie

No sir,

Just put the steaks on a platter and pour straight Kikko-Man soy sauce over 'em, lift 'em up so it gets under 'em, flip after 30 or 40 minutes, wait another 30 or 40 minutes and heat 'em up and eat 'em up. Time isn't real critical on the marinating, the longer they soak, the saltier they get is all.

If salt is an issue, you can try the low salt version.

Wullie:
Thanks! I'm going to try that this weekend -- SWMBO is really looking forward to this, and so am I!

Originally Posted by mapleleafalumnus

I'll be there in 20 minutes!!

They're GONE!! LOL

I'm so full I can barely move.

Originally Posted by Wullie

They're GONE!! LOL

I'm so full I can barely move.

AWWWW MAN, and I just got the beer!
Maybe next time.

It was more a late lunch than a dinner but it was absolutely delicious so I had to share. Stopped off at Crabby Bills in Tarpon Springs on the way to the beach. Downed a dozen huge Apalachicola oysters with cocktail sauce and horseradish for an appetizer. Then came a very unique sandwich called a Philly Grouper. It's put together like a Philly Cheese Steak but instead of steak they use grilled grouper (a local variety of sea bass.) The sandwich was kicked up a notch with some diced jalapenos, steak house fries and sweet tea on the side. A fantastic lunch. If you're ever in the area do yourself a favor and stop by this place for lunch. It's right across the street from the Sponge Docks.

A few days ago on my favorite island; Malta.

One of the Maltese specialties.

Sautéed Octopus. Served with a local Chardonnay.
One of the finer things in life.

Originally Posted by metalfab

As a chef what are some of your favorite Spices/herbs? Mine at the moment are smoked paperika(spanish), aji amerillo,spainish thyme, and an assortment of chile powders.

Smoked Paprika,Dill and Sage are my faves !

Originally Posted by Pops!

enjoying life quite a bit these days.. i figured i'd share photos for all you foodies out there..

Good to hear from you man...long time no gab !? I don't see any chicharrones in there anywhere though ?!

Originally Posted by Otto

One of my favorite dishes to make (and eat) is: ......................

Poached Herring fresh from the fjord.
Served with mashed potatoes (made with butter and sour cream).
Flat rye bread with butter and pickled cucumber on the side and a dash of sour cream.
Hansa Pilsner and Løiten's Export Aquavit makes it even better.

................ Ohhh this appeals to me bigtime since I've been getting into so much Russian food these days, Lovin the tato's !

Here's my supper tonight....Skillet potatoes with sausage ,spring onions,herbs and garlic,with German rye. Delectable.