I've had bad and good hummus ...... it's all in the puree and quality of Olive oil.I have a Lebanese restaurant nearby that serves up a dreamy hummus. It's so light and creamy it almost floats.Quote:
Originally Posted by Lolita1x2
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I've had bad and good hummus ...... it's all in the puree and quality of Olive oil.I have a Lebanese restaurant nearby that serves up a dreamy hummus. It's so light and creamy it almost floats.Quote:
Originally Posted by Lolita1x2
All I could eat shrimp tonight. I won't have to eat tomorrow....
No Pic's? :shrug:Quote:
Originally Posted by 32t
Was it at home, eating out? Inquiring minds want to know! :banghead:
I feel silly enough sometimes taking pictures at home let alone at a restaurant.....Quote:
Originally Posted by cudarunner
Well I do believe that you have answered the question!Quote:
Originally Posted by 32t
Yes! No! Maybe so?
Next time ask the waitress to take a pic of you, the meal and whoever else is present. Might be fun! :shrug: :y
Please take a picture of me with my flip phone....:rofl2:
Not me, I have taken pictures of my food but I have always asked the waitstaff first if it was okay. They usually look at it as some sort of strange but good free publicity lol.Quote:
Originally Posted by 32t
I have not mentioned names because although the food was ok the service was borderline. Not enough to warrant a complaint but certainly not enough to give them some free advertising.Quote:
Originally Posted by Nightblade
All you could eat but the service was slow and smaller servings quick for refills. Then they sent a manager/bouncer looking dude around to deliver serving 5. I was thinking about leaving but after that I ordered more.
I don't mention names either really....last time I posted a picture from a local Polish restaurant but,never mentioned the name just said Polish food.Quote:
Originally Posted by 32t
New piece of Polish Pottery tonight.Love this stuff ! Had to christen it right with Mac n Cheese and a big ol jumbo Bratwurst. https://en.wikipedia.org/wiki/Boles%C5%82awiec_pottery
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Good to the last Roni !! :)
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Duck breast sous vide, with oven baked orange- tarragon carrots. Tasty!
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Made a sausage stew in the cast iron Dutch oven.....its was all gone ,before I could take a pic !!
Quote:
Originally Posted by nessmuck
You leave the pot on the floor and the dogs off the leash or sumthin'? ;)
Mick
Not tonights dinner, but pretty damn similar anyway. This is a pan full of bolognaise sauce I cooked up the other night to go with spagettii. Tonight was similar in that the bog sauce contained meatballs instead of mince.
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Mick
Sounds Good, any welsh cakes for later? :shrug:Quote:
Originally Posted by MickR
Quote:
Originally Posted by cudarunner
The kids had left over birthday cake from young Morgans 9th b'day party we had yesterday. Does that count?! I could probably find a photo of it too if you like. :)
Mick
Here 'tis anyway...The wife did a pretty damn good job even though it does look a bit like a demented Rubik's cube covered in purple icing. :)
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Mick
It's been a while since I've seen a Checkerboard Cake and I've never seen one so colorful. Looks great! Give that lovely bride my compliments:y
You're a demented Rubiks cube hahahahaha !";"Quote:
Originally Posted by MickR
Well if your going to eat, you need ingredients. So Sunday my son and I made Smoked Kielbasa. All of my kids have helped with making the various sausages that I make but Sunday was special. While we were getting ready to get going I mentioned that he really needed to pay attention to how things worked as someday I wouldn't be around and since he'd helped the most it would be him making the sausages in the future. He then said that he wanted to run the stuffer, place the casings on, then link the casings and put them on the smoke sticks.
He did a great job! Here's a few pics after stuffing while he was linking;
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Here he's using the boning knife to measure the links for uniformity;
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Here's some on a smoke stick ready for the smoker;
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We decided to try something different so we stuffed some 3 and 7/8" X 24" collagen casings;
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Well my smoker started acting up and we barely got the linked sausage done so I put the collagen casings ones in the freezer and am hoping it'll turn out right in a day or so. With that said, here's a few of the finished links. All others are packaged, frozen and ready to use or just eat with cheese and crackers. Some of them will be Christmas Presents;
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I hope all have enjoyed.
You just made my day !!!!!! :bowQuote:
Originally Posted by cudarunner
Bravo Connor! 'Seems like Dad did a great job also. W/ sausage and w/ raising a fine helper.Quote:
Originally Posted by cudarunner
Ohh Roy,, Haven't had home made Kielbasa since I worked at Husky. Had a polish friend that made them himself at home all from scratch. The smell when he brought in fresh chubs.. Man that makes my mouth water.
Great tradition to pass down..
:tu
Thanks my friend, without trying to brag, my Kielbasa comes out very good and I get a lot of compliments on it.
The grocery chain that I work for used to have signage that said Kielbasa Sausage. I told them that the signage was redundant as Kielbasa was Polish for Sausage so all they were advertising was Sausage Sausage! :banghead:
We use it for sandwiches with hot sauerkraut, mustard sauteed onion served on hoagie buns or small french bread. And as I said just plain with crackers and a cheddar cheese, but I also use i to make a special pizza.
It's a mustard base with Swiss and mozzarella cheese, Sauerkraut some sliced onion and the Kielbasa. There is a pizza place in Clarkston WA that serves a pizza like that and it's my youngest daughter's absolute favorite, it's one of their top 4 selling pizzas.
Off to fix the smoker/still 8-10#'s of the sausage in the large casing to finish!
It's a damn good thing I got some brats in the fridge cause you are makin my drool reflex go nuts !:DQuote:
Originally Posted by cudarunner
Quote:
Originally Posted by cudarunner
OUTSTANDING! Now that is really great. You must have one helluva smoker to fit all of that in it. Congrats!
Thank you, I value family and passing along knowledge to others a virtue that is a duty to oneself.Quote:
Originally Posted by OCDshaver
I've tried taking pictures of my smoker and they never really show how it all works. It's insulated and Stainless Steel inside and out unit that originally was natural gas powered. It had been installed in our Deli/China to make their own Chinese BBQ Pork. It was plumbed, test fired but never used. After several years the District Manager told my then store manager to have it hauled to the dump. Knowing my love of making smoked sausage, turkeys, chickens, ducks, jerky etc my store manager asked me if I would 'like to haul it to the dump' and I said, 'I'd love to haul it to the dump'.
On my next day off I drove my pickup to the store with some tools, turned off the gas supply undid the connections and 'hauled it to the dump' in fact we used the stores mobile double stacker to load it in my pickup. I then hauled it home where it sat unused for a couple of yeas as my modified 1940's style (refrigerator) smoker was still going strong. When it needed work I removed all of the gas ventricles and made a wooden bottom and with the help of a friend who is in the heating and cooling business installed an electric thermostat (the old gas one went to 700 degs).
It's weak point is the need to use hot plates for the heat source. This one failed as I hadn't by passed the bi-metal thermostat so it would only be run by the remote thermostat. I've corrected that and it's heating as we speak.
Anyway the usable inside measurements are just under 24"s deep and 17"'s wide, there is a top rack that slides in and out that holds the smoke sticks.
I'll try to get some pics once more but it's not near the top of my priority list.
I do have the large stuffed tubes thawed and tied in the middle (that was a second thought/as using 4 lbs all at once might be a bit much) and I'll try to post pictures when they are done.
Off to see how my repair on the heating unit is working.
Well the sausage is getting smoked! The true test is how the hot plate holds up in the long run.
It was hard to actually show that smoke was coming out!
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I've used all kinds of temp probes and all have failed especially the 'remotes' where you can insert the probes and then go back inside and have them monitor the temps for you.
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The top temp is the temp inside the smoker. Once things get closer I'll reset it, clean the probe and insert it into the sausage to keep track of the internal temp.
Smoking isn't really 'cooking' it's low and slow until you get the meat up to temp. That's how you get the flavor and texture!
Thanks for looking! :bow:
18 hours after the large casings were put into the smoker, they are up to temp, have been rinsed to keep them from shriveling and are now hanging to cool a little more before placing under refrigeration. Once cold I'll get them packaged and in the freezer.
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I hadn't noticed but the camera angle makes it look like the sausages aren't the same size in that the upper ones look longer. However both are very close to being the same size being about 2#'s each.
Sorry I didn't catch it sooner. :shrug:
As penance for the deceiving photo you should send those seemingly smaller lower chubs north for disposal. Once converted to metric, they will seem much bigger. ;)Quote:
Originally Posted by cudarunner
All kidding aside, those look perfect!
:tu
Tonight I was out with some staff. The quarter century club at work has a dinner annually to celebrate their tenure.
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While everyone was taking photo's for the newsletter, I had to snap one of for my shaving mate's.
New york cut Grass Fed Angus in a red wine reduction.
Garlic mashed potatoes with fresh sauteed peppers, carrot slivers and some other tasty greenery on top. Done rare/med rare with a great outer char goin on.
Creme Brule for dessert, which was really tasty.
Stayed after they all left for a gar on the deck with a martini and a few colleagues.
Was a nice outing.
:beer1:
Had a lil Sushi with the family.
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Domo !! ........+1
Dōitashimashite.Quote:
Originally Posted by Nightblade
Mike!!!Quote:
Originally Posted by MikeB52
Your killin me man.
Im really gonna miss that kind of stuff. [emoji39]
Post #2192 is for you going forward Mike! Can shape those delicacies into cow shaped morsels I'm sure...
;)
Steak tar-tar anyone???
Moderation is the point.Quote:
Originally Posted by outback
I have been through what you are going through and I refuse to completely give in to the "If it tastes good spit it out." way of thinking.
It's almost time. I've got three days carved out of my schedule next month. Going back to school. Lol.
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Make a tart for me dude !:)Quote:
Originally Posted by OCDshaver
I know... I can cheat little.Quote:
Originally Posted by 32t
Its just a reduction of what I already eat, but some "Have" to be eliminated totally.
Like the marinade I came up with years ago for steak and wild meats (red).
"Every" person that has tasted it, including a chef from a country club, are amazed at the flavor and how it brings out the natural flavor of the meat as well (enhances the flavor of the meat) .
Only the chef can distinguish what I make it from,( herbs, spices, ect.)
Just not the measurements of how much of wich. Would love to market it. But don't think I could afford to anyhow
