Thanks, it was a trial run I'm gonna make it into a dinner on Sat. With some alterations to coating.Quote:
Originally Posted by Nightblade
Geek
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Thanks, it was a trial run I'm gonna make it into a dinner on Sat. With some alterations to coating.Quote:
Originally Posted by Nightblade
Geek
Attachment 233382
Mediterranean inspired, with an Italian wine.
My wife has the week off for spring break. She went to the local meat market. What should I choose? Ukrainian, Slavic, Wild rice,or Mediterranean lamb? :shrug:
Attachment 233563
One of each.Quote:
Originally Posted by 32t
OR.
All of them!
2 full ones and a half of the other 2. All were good but the slavic was the best.Quote:
Originally Posted by Lolita1x2
Any chance of Id'ing the various sausages. Would I be correct in presuming that the long twin links on the far left are the Ukraine? :shrug:Quote:
Originally Posted by 32t
You are right about the "Ukrainian" ones being the long 2. the rest were named in order clock wise.Quote:
Originally Posted by cudarunner
Thank you, They look very much like my Kielbasa and the elderly woman who I give some to always says that they look and taste like the Ukrainian sausage she was raised on.Quote:
Originally Posted by 32t
Was able to hit one of my favorite pizza places for lunch today.
They have the best stone oven in the area, IMO.
Attachment 233654
And since this be a dinner thread.
Attachment 233655
Pulled pork, 'slaw, and moo cow.
Strip loin, 1" thick, dry rubbed with bone dust rub. Med rare.
Grilled pineapple slices done in balsamic glaze.
Green beans, steamed.
Russet spuds, actifried.
Attachment 234218
I can never decide between HP, or Kansas sauce,so drizzle a bit of both down the steak.
Cheers..
As some of you know, I'm Irish decent and love my spuds. Used to pan fry em, then the wife made me switch to baking them To get healthier but they never crisped or browned up proper. Bought one of those tfal actifry machines and with less than two tablespoons of oil for 7 russet potatoes it does a great job on them in 30 minutes.
Attachment 234309
To this
Attachment 234310
Has a heater and blower in the head unit and a rearward swept sweeper arm that slowly keeps everything rotating around the chamber during the cook. Does spuds and wings perfectly every time with zero touching during the cook time.
Unless you are cooking wings and spuds fir the same meal, then the wings need to go in the convection oven.
Attachment 234311
:beer1:
Guess what's for supper.
Attachment 234371
Attachment 234372
Let me 'stew' on that question,,,:hmmm:
Quote:
Originally Posted by MikeB52
NOPE! :shrug:
I'll give you a hint; :w
Attachment 234378
nice kabobs :)
Give that man a cigar!Quote:
Originally Posted by JMcRae
Attachment 234379
Thanks, don't mind if I do :)Quote:
Originally Posted by cudarunner
Attachment 234380
Well I'm stuffed!
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The two larger ones on the metal skewers were all I could eat so it looks like when the grand kids come over they get leftovers for lunch! Pizza is on the menu for supper tomorrow.
What time is dinner tomorrow?
I'll be shooting for Ready to Eat at 5pm. I've got my smoked kielbasa thawing so my daughter can have a 'Shotsy'.Quote:
Originally Posted by Johntoad57
It's one of the Top Four Pizzas at my favorite Pizza Place. However I have to drive 100 miles one way to eat there. With that said, mine is Real Close! :tu
Shotsy | Fazzaris Finest
Sounds really good. Never been to Walla Walla but have heard it is quite beautiful. The dinners don't look to bad either!!!
Yeah
Yankee Pot Roast is coming together for dinner tonight :p
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You could bring a pot O that to the next meetup....I wouldn't complain.Quote:
Originally Posted by gssixgun
Hey......where is Pops....the guy that started this thread,many years ago ?
that is a good question......O Pops where art thou ???Quote:
Originally Posted by nessmuck
Tonight was pappardelle with lobster butter sauce - big hit as expected :)
Recipe courtesy of Brad Moroni - http://straightrazorpalace.com/finer...eam-sauce.html
Attachment 234907
I would desire about 3 full plates though......
Today's dinner: Okonomiyaki with duck breast, bacon, shrooms, smoked cheese and seaweed. Good stuff.
Attachment 234909
2 plates might do....
How big are your plates?:rofl2:
Fair enough :)Quote:
Originally Posted by 32t
This was my first plate, and I had two more of this size. Plus a slice of bread to sop up the leftover sauce.
The vouvray is gone but there's more of the cognac and I most certainly need it for digestion of so much food!!!!
I got the 1/3 lb of pasta per person that the pasta place recommends, but it's still too much (last I made it was 6 people and I got a little extra and we had the leftovers for the next 3 meals - they're soooo good).
Today is Tuesday here and the local pizza place has a special for $10 USD for a large.
Easy and relatively cheap. Going on enough to almost be considered a tradition.....:shrug:
Thank you for that....I now no longer feel as guilty when I eat pasta regardless of what my waistline says lol.:chapeauQuote:
Originally Posted by gugi
Decievably large that thing, plate is just over 13" ;)Quote:
Originally Posted by 32t
Attachment 234978
Ramen and sake at my favorite ramen place.
Chicken Pelmeni and braised Broccoli stems w/Olive oil: :)
Attachment 235288
Matching place mat even.:rock:
Dinner & dessert by mrs Sailor today:
Bavette, frankfurters, potatoes & veggies:
http://i1221.photobucket.com/albums/...ps8gijzkvc.jpg
Mocha ice cream, kinuski sauce & crushed cloudberries:
http://i1221.photobucket.com/albums/...ps78w0oz35.jpg
We have a saying here in America " MMMmmmm nom nom nom ! " :angel:Quote:
Originally Posted by Sailor
By the way "T" is Bavette Reindeer ?? Looks good whatever it is ?
Must try cloudberries,,,,
:popcorn:
