After dinner delight was slow roasted honeyed pineapple served with salted caramel ice cream and maple syrup for extra yummm Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Got home a bit late, wife was hungry, I wasn’t. So needed something fast for one…She asked for grilled cheese…and then said “with garlic, pepperoni and ketchup”. Err, “sure honey”. I added some dried oregano and red pepper flake and used mozzarella and gouda cheeses. So I guess it’s a “pizza-grilled-cheese”. It actually tasted ok. Image Unavailable, Please Login Image Unavailable, Please Login
When your 102 year old aunt asks if you’d like some pasta ***ioli you say yes! Image Unavailable, Please Login
Taught my godson how to throw pies last night. One per person. Someone likes cheese... Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Did some camping over the last weekend and cooked up some dry aged crack burgers from Edwards aged meats and chicken kebab pita sandwiches for dinner. Plenty of beer to wash down the food. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
I think you may have made the not so subtle transition from camping to glamping! https://en.wikipedia.org/wiki/Glamping T
Thread ban! For Ania! Image Unavailable, Please Login Porterhouse. Local butcher in Muenster. They did not skimp on the filet side! Garlic in the foil package. Image Unavailable, Please Login I know the F-chat faithful love red cars and red meat, plus I got special dispensation from the missus to cook them a little less than she usually tolerates. Enjoy. With a little side salad, we were stuffed plus had enough left over for lunch the next day. T
hahah I’ve done glamping before and other than the food/drink this definitely was not glamping. we did dispersed camping so no running water. Let’s just say Shovels were used. to get to the location some wheeling was involved. A short video I made below if anyone is interested. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Steak looks great, and red to boot! (I can’t argue re the ban for Ania…ketchup was sorta gross on that sammy…I told her she was banned and she knew why straight away)
Another leftover clean-up night, this time a stir-fry with leftover cauliflower, corn, peas, turkey, onion, some boiled white rice we had for the dog, soy sauce, sesame oil, a couple of eggs and a bit of gouda at the last minute. Was yummy actually. Image Unavailable, Please Login
The safety notices are typical American CYA verbiage. Just in case someone with no common sense decides to handle their product. The scoring number is, I assume, a Wagyu BMS valuation. https://www.steaksandgame.com/wagyu-beef-grading-and-marble-scores-15658 By the way, after our steaks the other night, we did Australian lamb chops tonight. Took a rack and grilled it after marinating all day in garlic infused olive oil, S&P, garlic powder (you can never overdo garlic IMO). Did it indoors thanks to our current burn ban. Image Unavailable, Please Login Started with a whole rack, 4" per side at 400 F. Then let them rest a while before splitting the ribs into pairs. Finished by grilling the rib pairs on each side for a either few minutes (so done enough for the wife) or a minute (for myself). Ambrosia...T
Porterhouse. Same cut as T-bone, but further up the loin so you get - or should get - more of the tenderloin in a porterhouse than T-bone. T
I found frozen lobster claws at Costco a while back. They've been languishing in the freezer since. Grabbed some rib steaks the other day while there. Fired up the grill tonight. Steaks done and heated up a couple of the claws. Made some shrooms to go on the steak and of course melted butter for the lahbstahh. Yummy. Image Unavailable, Please Login
Last pizza for a while…and it was far and away the best pizza we have cooked at home. Frankly the list of better pizzas we have enjoyed anywhere is no more than a dozen names, if that. The crust was pliable and chewy, but well cooked and just perfect. (We did only a 3.5 hour dough today, so not sure the 24-hour fermentation is needed). Loving this oven. Image Unavailable, Please Login Image Unavailable, Please Login
