Ellsworth, the cheese curd capital of the world!
In your neck of the woods they are sold at Fred Meyer.
https://www.ellsworthcheese.com/products/cheese-curds/
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Ellsworth, the cheese curd capital of the world!
In your neck of the woods they are sold at Fred Meyer.
https://www.ellsworthcheese.com/products/cheese-curds/
I l:oike Cheese Curds !!......................nice n squeakey tasteh .:chapeau
Here we go guys...........Yet another Pork roast.
This time it's rubbed again with the Adobo and then some Mexican oregano,sage,Himalayan salt,and Olive oil. I put it fat side up and slit it like a duck breast. One side sear and a bath of just water and a very slight amount of Veg bouillon. in about 3 hours I'm gonna throw in some yellow onions and Cremini shrooms. Then I'm gonna let the whole thing just melt till I get up. were lookin at a 7 pound blade in roast at 225 for about 8-9 Hrs. with a refill on the bath as needed. Here's the before.see ya at breakfast with Tea, eggs and Pork roast ! Blessed !!:angel:
Just a note here, I have nothing against pulled pork but, I like to slice and admire a big beautiful succulent piece of pork...Giggity !
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Talkin pork...did a set of boneless ribs last night.
Rubbed um down with some smokey, Memphis BBQ rub, let sit covered in the fridge, till evening.
Put um in a racked, roaster, with a bit of water in the bottom, bake at 320 for 3 hrs, covered.
Drained pan, slather on the sauce, bake till sauce was stuck on good. Some peas n scalloped potatoes.. Nom Nom
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Well guys............here we are. 10 hours at 225 with an internal of 180 and it practically carved itself and was juicier than a Hollywood scandal. Used my brand new carving knife from Victrinox. Time to enjoy the fruits of labor.:angel:
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Pork roast seems pretty popular lately!:D
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Quick, somebody make pork n sour kraut. I'm only allowed to make it once a year. But I'm the only one who eats it
I just got off of the phone and your local grocery store said that they had plenty of Pork and Sauerkraut on hand.
Post pics tomorrow--
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You are welcome to use my kitchen anytime you want for that.
And I will help you eat it.
Then you have you have to try poutine.
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Ravioli with meat sauce, fresh grated, assorted cheese.
( mozzarella, provolone, Parmesan, Asiago, Romano )
:w
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:w
A Jack Fruit Burger. (It had the consistency/look of soft pulled pork)
Triple fried oven chips.
Some kinda mint dressed salad...
It wasn't too bad :)
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https://photos.smugmug.com/Stuff/i-P...F682DB4-XL.jpg
Free complimentary breakfast at our hotel for 6 days. Every bite everyday was great!!!
Looks good! :tu
I've had snails before with the garlic/parley sauce. They were OK but I don't think that they were worth the price. We used to sell them in our store--well we tried to sell them but they usually got tossed for being past their pull date. They came with the shells stacked in a clear plastic tube and the snails were in a can at the bottom. Haven't seen them on any grocery shelf around here in years.
Like this--
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Now with that said--what's this at the top of the picture? Inquiring minds want to know--:hmmm:
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I’m not sure how you say it but I think it is potato.
I think it is a potato galette.
It would certainly fit the rest of the meal he presented.
That beef looks perfectly cooked. And the shrooms ....
I have to stop looking at the foodie pages on this site especially around meal time.
@OCDshaver - Looks like an incredible meal. The first time I had escargot was during a business trip. It had an amazing butter-garlic sauce. The steak looks quite nice as well.
I KNEW that it wasn't just a pile of sliced and cooked potatoes!
Now I have to give them a try--I take it that the dish is baked in a round container and when done, turned out to be served/thus the rounded stack :shrug:
Thanks for letting all of us know what your dish was. :bow:
My little minx of a fiancée made me a Tofu curry... It was amazing... And a special treat for me.
A pancake "4 with real maple syrup..
Today I'm cooking myself oven chips..
Crinkle cut:whipped:
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Made this lemon tart yesterday.
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Looks Great! If my mother was still here on Earth she'd be banging on your door as Lemon 'Anything' was her favorite.
I've been making a Lemon Meringue Pie for Christmas every year since she passed as a remembrance of her love of lemon. Last year I made Lemon Bars to take to my oldest daughter's home for our annual Christmas Eve Supper--Big Hit.:tu
For Christmas Day supper I presented the lemon meringue pie and no one complained. :y
I look at your picture of the crust and think it is terrible to have to cover it up with that yellow stuff...
Half serious!:D
This got me thinking of my mother who is still with us.
I can't think of a dish that I would consider hers or her favorite.
She is a great cook and I have been blessed by that!
The trouble is is that she uses whatever is on hand to cook dinner.
The chances of that being the same from one day to another are minute and if they would happen to be the same those are against the odds.
The more I think of this though I remember the year we had not much more than old laying hens in the freezer. We ate great but I still don't care for chicken to this day.
When the day comes that might be the way to remember her is to try to make tough old chicken taste good.:hmmm:
In honor of the final season kick off tonight, and cause it’s been a tradition, and damn tasty. From the below cook book, which I LOVE, btw.
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See you after it’s done.
Cooks at 400 for 40 minutes.
Dessert to be added!
Cheers!
Is this the correct recipe? :shrug: :thinking:
https://www.reddit.com/r/FoodPorn/co..._ice_and_fire/
Yup, that’s it.
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And for dessert,
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Baked apples, also from the book.
And to wash it all down,
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From the freezer, but on ice still.
Really good first episode!
Really good scotch blend too!
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Cheese n sausage stuffed manicotti, with meat sauce and garlic bread.
This is a real Lyonnaise dish. Garlic sausage with lentils. The sausage. And duck were posted previously.
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Oh my goodness, that looks delicious.
WHere’s the crusty bread to sop up all that goodness?
Mmm, damn that looks good, both dishes!
Ok here you go
Perfect ribeye 1 1/2” from my butcher, cut from the section I wanted, cooked to a perfect 114 degrees, asparagus with olive oil and mozzarella
Ice cold beer from my garage “ ice box” as old as it is it’s not a refrigerator.
My wife had her filet at 130. Medium rare
Oh forgot the asparagus was cut fresh 3 hours before serving
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Oh my..! I can taste it from here. :rock: