Pppooooooooooork mmmmmm pooooork !!!!Quote:
Originally Posted by nessmuck
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Pppooooooooooork mmmmmm pooooork !!!!Quote:
Originally Posted by nessmuck
The wife is in love with these.
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The mushrooms dried out a little to much but overall great!Quote:
Originally Posted by Nightblade
Farfalle with Bolognese sauce + homemade bread.
Yummy.
Have a great Sunday everyone.
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As one should be :angel:Quote:
Originally Posted by OCDshaver
I had a pop up AD come up and I saw this and I just Had To Look!
Japanese Wagyu Ribeye, A5 Grade | Shop D'Artagnan
I don't think I'll be ordering one for the upcoming winter holidays! Check out the price:dropjaw:
I've never had Wagyu beef. I like marbling but that stuff is damn near ALL fat. I can't imagine that you could serve a similar portion of Wagyu as you would your standard Prime. Its would just be TOO overwhelming with fat. I suspect the portion size has to be more in line with what most "top" chefs today consider a portion size to be. One or two lonely slices of meat next to an imitation of Jackson Pollack.Quote:
Originally Posted by cudarunner
Thought I'd share last nights dessert .
I don't normally eat pudding but I recently bought some Maple Syrup and pancakes . The syrup has to be used within one month of opening. Damn , looks like ill just have to try and finish the lot quickly :)
This is butter waffles , apple slices , chocolate with nuts , strawberry ice cream and Maple Syrup ..
And yes, well spotted , that is an ice ball in my whiskey ..
Cheers
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Nice looking fair sir, and whiskey.Quote:
Originally Posted by JOB15
Being an avid Maple lover, comes with being CDN I think, your syrup is ok longer than a month as long as you keep it clean, container wise.
Worst thing that will happen is you start to get separation and end up with syrup on top of crazy delicious maple sugar candy at the bottom of the container.
We get our syrop by the can, as opposed to in glass bottles. I open up those cans like dog food and chip the goodies out of the bottom when the syrop stops flowing.
Throw a chunk in with your bacon when frying it up, and my goodness, nirvana on your plate. Carmelized maple candy covered bacon.. no need to add an egg.. hehe.
Cheers.
:tu
My God . Syrup on bacon , that sounds wakadoo.
I have gone vegetarian since 2 weeks ago or I would give that madness a go :)
You can always climb back on the wagon after you give it a go. :wQuote:
Originally Posted by JOB15
Sometimes an unpretentious wedge salad is all that is required and this one hit the spot nicely. Dressed with walnuts,sliced semi green tomato and blue cheese dressing ...mmmmm. And if Hirlau see's this.....no Jojoba oil was added(smirk).:angel:
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This is possibly the wife's Favorite recipe that I make, she snuck into the kitchen and tucked all the leftovers rather quickly into a Tupperware for her lunch today at work .. :)
They had the Shrimp on special over the weekend so I had to make it :D
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Looks Great, too bad they haven't perfected 'SmellaVison'. Any chance of posting the recipe here? :shrug:Quote:
Originally Posted by gssixgun
http://straightrazorpalace.com/plate...ecipe-box.html
Attachment 276737...Simple ..but Good ...T-Bone...the wife stole the filet ..
Don't you mean "the wife received the filet because she is the apple of your eye and well deserved it " :angel:Quote:
Originally Posted by nessmuck
Quote:
Originally Posted by nessmuck
:nono: I can hear it now---"Oh honey! That little piece is just the right size for me; you go ahead and take that big piece":roflmao:rofl2:Quote:
Originally Posted by Nightblade
Well unless she's like a linebacker,I don't know too many women that will eat half a cow and tell their hubs to take the small piece ......No offense Ness,not implying nothing here dude.Quote:
Originally Posted by cudarunner
I suppose you could buy frozen ravioli. But what would the point in that be?
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Well ...she was the captain of the Rugby team....lol....just kidding
Next to sausage,I love dumplings and raviolis of all kinds mmmm !!:)Quote:
Originally Posted by OCDshaver
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Prime rib and a good wine.
Good ol meat and potatoes .....iam drooling
Leeks vingrette, steak Au poivre, pastry. And a really nice wine.
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It's not Chili until the beer is added !!
Last night was all carbs.
Homer's pasta.
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Brown some butter.
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Add cooked pasta and copious amounts of mizithra cheese.
Stir well and serve hot.
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Supposedly it's all Homer lived on while writing The Odyssey.
Damn tasty in its simplicity.
Cheers.
Toniight, meat and potatoes.
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Strip loin and air cooked home fries.
Cheers men.
It's what's for Dinner:
Italian Sunday Gravy
Homemade Braciole
Beef Ribs
Italian Sausage
Pork Chops
Shan's Special Meatballs
San Marzano Tomatoes to make the Sauce
About 4 more hours Mmmmmmmm gonna be so good over Rigatoni
Thinking Meatball and Grinder Sammies for the next few days too
Making the Braciole
Thinly Sliced Beef
Garlic, Italian Parsley, Ricotta, Parmesan
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Here's the Beef, Braciole and Beef Ribs
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Italian Sausage
Pork Rib Chops for flavor
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Mmmmmm Shan's Meatballs —
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All browned off, cooling while the sauce is being built
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Now it is Gravy - another few hours of cooking
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Can't wait for dinner time
Set another plate, I figure if I leave now supper should be ready to serve when I get there:tuQuote:
Originally Posted by gssixgun
Mom used to make something very similar when we were kidsQuote:
Originally Posted by MikeB52
The leftover Spaghetti was placed on the plate and covered with Parmesan cheese
The butter was browned
Then the sizzling butter was spooned over the cheese and pasta
So good the next day
Attachment 278452...Must be meatball weekend !
Nothing wrong with meatballs! I can eat them plain, with just Italian red sauce, BBQ sauce or with pasta etc. And it's the same meatball recipe. :y
Years ago I was watching a Travel Food Show and they were in Taiwan and this guy had made meatballs and didn't use a grinder it was all hand cut and minced. Anyway the spices were mixed in and the balls were made and then he divided the balls. 1/2 were Chowed (pan fried) and the others were poached. However they both went into the same dish. One of those ying and yang things I guess as they would have entirely different textures.
The words that only those of us of a certain age will remember :D
"I can't believe I ate the whole thing"
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Someday the wife and I will learn to "Cook Small" but for now, we have a Big Freezer hehehe
:w :w https://www.youtube.com/watch?v=VFKifpMtlNsQuote:
Originally Posted by gssixgun
Wow Glen, that meal looked divine man!
For the Braciole, was the beef precooked before you made the rolls? Couldn't tell.
Then once all browned up, everything added to the sauce to thicken. Awesome.
Call Trump, gonna be an illegal visit from the north next time you serve that sir....
:beer1:
Rolled in the raw Mike then browned, and finally fully cooked all day in the Sauce
Only thing you have to make sure of is to let the meat go back to room temp BEFORE putting them in the sauce, or they can get chewy
The meatball go into the sauce no more then 1 hour before serving or they can get mushy and fall apart
Just had a leftover Sausage Grinder Sammy :)
You need 2 eggs per pound of meat and bread crumbs and parm cheese to keep those meat ball together......mine stay in sauce for 6 hours in the crock pot on low....Nice and firm . I make mine with 85% burger and ground Pork.Quote:
Originally Posted by gssixgun
Pretty standard fare for Thanksgiving in the U. S. The turkey was bought already smoked. Happy Thanksgiving, gents.
Turkey
Green bean casserole
Mashed potatoes and gravy
Roll
Cranberry sauce
Pumpkin roulade and Sweet potatoes not pictured.
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I don't know why I rarely think to just take a pic of the food on the plate :banghead:
Well to save valuable space I'll only post the Star of the Show:
Cured and Smoked Turkey
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Had the annual Bolton Beef on o bun Christmas GTG tonight up here.
23 of my clan all together at our place.
15 lb star of the show
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And his 10 lb piggy cousin.
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Good time had by all.
:beer1:
