Yes they are. This one has been evolving for a while. I am definitely gonna try kielbasa the next time i do this. Thanks for the idea!!
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Yes they are. This one has been evolving for a while. I am definitely gonna try kielbasa the next time i do this. Thanks for the idea!!
I suppose I could have lined the pan with tin foil but only 1 pan dirty!
Attachment 236799
Served on Buns or just on the plate? :shrug:Quote:
Originally Posted by 32t
The hot dogs and sauerkraut on a slice of bread and the potatoes right from the pan.Quote:
Originally Posted by cudarunner
Only the pan, fork and spatula dirty.
Did I mention I hate doing dishes? :rofl2:
P.S. forgot the knife.....
:tu:bow::tu::bow :tuQuote:
Originally Posted by 32t
Kraut must be a Minnesota staple.....I talk to some trappers from Minn..and they make it by the 5 gallon buckets..:)
That looks like teflon coating and can be scratched off very easily with metal utensils and reduces the effectivness of the coating. Speaking from experience on this one, I've ruined a few pans with my favorite spatula :'(. IIRC, teflon has been banned from current production cookware due to "health concerns" because of the flaking....
Cast Iron is King ! A cast iron griddle is worth gold and I have one and love it !
Dinner by mrs Sailor. Pork, sauce made of cream, blue cheese and chantarelles. Potatoes, veggies and grilled sheep milk cheese.
http://i1221.photobucket.com/albums/...pshadh2vl8.jpg
And for dessert it was coffee and cake made of chocolate/mocha mousse and salted peanuts.
http://i1221.photobucket.com/albums/...ps3aqkvsha.jpg
That cake.. want cake :)
While this is a 'little' off topic, I'd love to try some of these for dessert!
https://www.youtube.com/watch?v=88rlzqIeL6k
Delicious, specially at the end, he showed one made with makers mark! That would be a chocolate I could sink my teeth into.
Yummy.
You're really turning on the drool factor my friend.....looks great !Quote:
Originally Posted by Sailor
Scallops, asparagus, kielbasa, potatoes.
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Every trip to France I have come home with several boxes of high quality chocolate. In Paris, my current favorite is Michel Cluizel. In Lyon, Bernachon. But there are so many good places that each deserves to come home with you.Quote:
Originally Posted by cudarunner
Did Baby Back Ribs last night but hey those are a recipe everybody has a favorite way of cooking, so that is not the interesting part here..
For me and the Missus BBR's need to be accompanied with KFC Coleslaw now this was easy in the past when we had a KFC in town..
Two years ago that closed, so I have been messing with Slaw Dressinbg recipes to get as close to the Perfection of KFC's as possible hehehe
1lb of Triple Color Coleslaw mix but here is Trick number 1 it is chopped way too large when you buy it in the bags, so I run it through the processor once again and make it very fine just like KFC :)
Dressing:
1 cup Miracle Whip NOT Mayo
1/4 - 1/3 cup sugar depends on your taste buds
3 Tbsp Apple Cider Vinegar we use Bragg for the "Bite"
3 Tbsp Vegetable Oil
3 tps Lemon juice
Cracked Pepper and Cracked Salt over the top
Trick number 2 you have to make this the night before :) trust me on this, Mix up the dressing, pour it over the Re-processed Cabbage and Carrots, Shake Rattle and Roll and set aside in the Refer until the next day and serve with the BBR's :)
Give it a try :)
You can find a ton of these on google too but this one is the closest one I have found to the KFC taste if you love it as much as I do :p
I can't afford to buy steaks like this, so I was jacked when Ma showed me these bad boys she's serving for tonight's Din. Oh boy, Oh boy these are going to be tasty. My Mom and Sis in the pic.
Attachment 237263
Making use of what's left of my home made sausage and smoked duck. It's an interpretation of a Lyonnaise bouchon dish, very hearty fare.
Attachment 237267
Please make me an honorary Grandpa and invite me to dinner.Quote:
Originally Posted by HARRYWALLY
Gnocchi (from the store) in a home-made bolognese sauce. Some yummy bread, rounded up with apple turnovers.
Yum!
Attachment 237275
All ours are gone so there's spots available. :)Quote:
Originally Posted by Razorfeld
Well, if I turn out to be one of the ex-pats after the next election I know where to settle.Quote:
Originally Posted by HARRYWALLY
I dunno razorfeld first he entices with beautiful red meat then he tells you grand pa is gone but you can fill in for him. Sounds like a horror flick. Please dont take me seriously .
I always make it a practice to ask for pictures of the animal the meat came from to avoid such scenarios.:rolleyes:Quote:
Originally Posted by Razorfaust
If I just have to pretend to be a grandpa, I can put on a wig, fart alot and make inappropriate comments! And I'd get a steak out of it?! Done.
Duck is always good and rather straightforward; does go well with Riesling. This time the scoring was perfect, I should have taken a picture of that :)
Attachment 237496
Is that fried yellow squash? It all looks great. Tc
Quote:
Originally Posted by gugi
Ive been a little quiet here lately. But if there is anything that will get my attention it's duck. As you know, I kinda like it myself. Looks good three my friend. I hope you had a great dinner.
this one goes for Steph the Nightblade.
This is not exactly a dinner but traditional season goodie that is very popular here in sw parts of the country. But almost unknown no-no elsewhere.
Warm rhubarb pie with vanilla sauce.
The origins of the name come from the ancient times, of the Volga river that was used as a ship route to Mediterranean. Rha Barbarum - Barbarian river.
Despite the wild name, this is very tasty, specially when home made (not by me but mrs)
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http://i1221.photobucket.com/albums/...psafjm1qua.jpg
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http://i1221.photobucket.com/albums/...psaqddcgbi.jpg
Any chance of getting the lovely Mrs. Sailor to share the recipe for the pie and the vanilla sauce? :shrug:Quote:
Originally Posted by Sailor
Tell her I asked with a 'Pretty Please' :w
Much thanks for that "T".Rhubarb pie happens to be a favorite of mine.That looks awesome !! Cheers to the Mrs. !!:angel:Quote:
Originally Posted by Sailor
Considering English is not my 1st or even 2nd language translating recipe might be 'interesting'. Never done it before.Quote:
Originally Posted by cudarunner
But here's the recipe from mrs. Actually it is not a traditional 'pie' but _________ (i have no English word for it).
Base:
500 g peeled rhubarbs
1 dl cane sugar (or honey)
On top:
100 g butter
3 dl oatmeal (or müsli)
1 dl cane sugar
(hint of cinnamon/cardamom, if you so wish)
1. Chop peeled rhubarbs into pieces, say 1/2 - 1cm and mix with sugar/honey. Put into greased pan.
2. For the cover, mix the rest of the things but not too fine. Pour over rhubarbs and do not mix.
3 Put into oven 200C/30 min. Do not let burn.
Eat with vanilla sauce/vanilla ice cream. Add whipped cream if you prefer.
My stomach and arteries thank you lol !:beer1:
We just got a new kitchen..... Well floor still to be laid and walls painted. On Saturday I made lasagne and on Sunday we ate it.
The whole thing was made by my paw. Pasta too.
I appear to have lost the photo.
I kept a slice and gave it to the Italian guy I sit next to. He has praised my lasagne to everyone in the office, and the office in London.
I consider it a success....
Geek
Sent from my HTC One mini 2 using Tapatalk
We have a very similar concept here in the UK. A rhubarb crumble. Traditionally served with custard hah. It grows like a weed in some parts.Quote:
Originally Posted by Sailor
I think we have a rhubarb plant behind a big tree in the garden.
Geek
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In fact. Our rhubarb crumble is this...Quote:
Originally Posted by Sailor
Geek
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Gents.
I'm putting my recipes together to put on a site. Do you reckon that it would be ok to post said site here? There's no selling or advertising or such. It's just something I've been working on for fun.
And since my food goes down well here I thought you folks might like some insight into my kitchen 😁
Geek
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Picture...
http://uploads.tapatalk-cdn.com/2016...09086da655.jpg
I didn't pick the sparkles.......
Geek
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Here's a good place to start, http://straightrazorpalace.com/plate...ecipe-box.htmlQuote:
Originally Posted by TheGeek
Summer table. First potatoes from our garden this year. They taste like candy. Eat them with butter or herrings. Also bratwurst, veggies and rhubarbs wrapped in bacon.
http://i1221.photobucket.com/albums/...psbtc2w6xy.jpg
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