Some very nice looking chow gents. Max - best of luck on the diet. (I am always hungry when I try to cut down to salads, even ones with lots of protein and cheese and such). As for me, I've become a bit obsessed with my new outside griddle, using it a lot. Doing breakfast's on it (see that thread if interest) as if I had some hidden fantasy to be a short-order cook. Anyways, smash burgers for dinner a couple of nights ago; Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
My Pop kept a dozen varieties of mustard on hand - None of them that lame-o yeller - only thing it's good for is helping a rub stick. Sent from my SM-G973U using Tapatalk
Pizza in Denver . First time with cheddar cheese. It was different, not bad . Image Unavailable, Please Login
Weird. I have seen - and made myself - cheeseburger and Mexican inspired pizzas with cheddar cheese, but not something like pepperoni, and the usual Italian-style toppings. Getting ready for fall. Made fresh mashed taters a few nights ago. Ugh. Salty as heck. The Albertson's chuck steaks we had them with weren't much better. So, I made them into a beef & root vegetable soup. Sweated turnips, carrots, red onions in cumin, chili powder, S&P, fresh garlic. Took out the veggies, added a bit more oil, and browned the chuck steak cut into small cubes. Added water. Simmered. Added the veggies back. Simmered a bit more. Took some of the broth, added it to the mashed taters, whisked it to reasonable snoothness. Back in to the pot for more simmmering. Image Unavailable, Please Login Got a bit of final simmering to go in the above pic. Taste ain't half bad, T
Cutlets, tomatoes & auricchio and a salad. I made them spaghetti all’amatriciana (I didn’t make the pasta so I didn’t eat it) Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
Tomatoes ok? We've been eating them like crazy here before the season ends, which won't be long. Our local farm stand is well stocked and they've been good.
Even though I'm not a terrone I prefer a red sauce (ragu of course the exception which needs to be brown-orange) and we pretty much eat tomatoes at every meal. My dad used to keep a salt shaker in his back pocket while gardening, for snacks....
If you don't already, add a wee bit of garlic powder to your usual salt & pepper on baked potato. Heaven! Sent from my SM-G973U using Tapatalk
Terrone? Haven't heard that one in a while. One of my good friends - now passed away - used to grow the best maters when we lived in Memphis. We'd eat them straight off the vine like apples with just a little sprinkle of salt. T
Been cooking with the smoker pretty much every night lately. This was sunday nfl dinner; smoked corn-on-the-cobb with truffle salt and butter and Costco Prime Filet and Costco Prime Rib Cap sliced. Served with a cali cab...yummy! Image Unavailable, Please Login
Today I finally got back into the kitchen. A smaller slab of brisket with about 10 spices in the seasoning. Sat overnight. Cut up onion garlic jalapeños and carrots. Browned the meat and simmer the above. Added stock and red wine. Simmer for 3 hours. Pulled it apart and pow Homade made, slightly in accurate, beef pappardelle. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Man yous guys have been busy! Burrata Tomatoes Olive bread some nice cold pressed oil Image Unavailable, Please Login Sent from my iPhone using FerrariChat
Hey Tom! If you haven't. I am very happy trying this premarinaded carne al pastor. I even used it on crunchy tacos and it was better than anticipated. Worth trying! BTW, I'm glad i went with three. I could have had 4. Image Unavailable, Please Login Image Unavailable, Please Login
Chicken Marsala, haricot vert with tomato, wine, onion & garlic. Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
