Got busy and I’m four or five pages behind. Damn. Awesome dinners being cooked up! New-ish butcher shop in Rapid City and had to have them cut some chops. Cooked up on a new Weber gas grill. Gas is so easy. Next up will be elk and buffalo cuts. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Those look amazing! I had a little pork tenderloin to cook yesterday so pounded out some little cutlets and cooked them up. Sauteed a bunch of mushrooms and oven roasted some broccolini. Didn't take pic but it was tasty. Today I put some sauce on, seems to be a theme from a few days back, with Italian sausage. Have some zoodles ready to cook up with a few peppers mixed in. I'll take some pics for this one, it should be good. Used the little zoodle maker that was posted. It works pretty good once you get it down. I found laying the zucchini down on the board and pressing pretty hard worked best. This little thing is sharp by the way, poked my finger with it last night, tried using it to make some lemon zest julienne for the broccolini. Lemon skin was a bit tough for it and it cuts a bit deeper taking some of the white pith with it. But it works great on zucchini!!!
Pics 'cause it did happen. And it was tasty. I'll never buy frozen zoodles again. They just turn to mush. These were good. Sauce (or gravy to some), then zoodles and peppers cooking, cooked, then sauced full dinner. Had a salad and some burrata too. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
People are hoarding here, mostly fresh meat, chicken and pork. I stocked up on canned goods. Also got box's of frozen hamburger and chicken patties. Another storm tonight is expected. Don't plan on leaving the house. I'll make either the chicken or beef burgers tonight.
Oh, brother sent me pictures of Costco and Walmart: Image Unavailable, Please Login Image Unavailable, Please Login
Lasagna!! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using Tapatalk
Pappardelle a ragu…. Used 00 for the pappardelle instead of AP, which made it extra silky. Last time I did 50-50 AP with semolina which made it toothsome- a nice change from plane jane AP. But the 00 is tops. Image Unavailable, Please Login Sent from my iPhone using FerrariChat
People started hoarding here Friday, when the government limited gasoline sales to 30 liters per vehicle. At least my dad and brother are in the states. They come back Tuesday night. They are doing a big Costco shop and filling up my truck.
Today was his last day in quarantine.................... Has some business in the states tomorrow. My brother decided to go to hit Costco.
That is just ridiculous. I went to Thrifty's yesterday in South Surrey. Everything in stock except eggs. Milk and bread had limit of 1 per person but that is about it.
That's insane. I should have taken a picture today. They had turkey's everywhere. lol Plus everything else, including a pile of briskets vacuum sealed.
I usually do Thrifty's, except for the dogs ground beef. For that its usually Superstore. Superstore only had steaks left in their meat department Sat night. The run out of meats is at cheaper stores. Thrifty's is more high end.
This oven is much better than my previous one. Gets piping hot….. Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using FerrariChat
How long does it take to cook a pizza at that temp? Image Unavailable, Please Login Grilled lamb chops. T
The off the beaten path restaurant thread has me thinking of another restaurant, Craving lasagna from this place: Alfa Greco-Roman Cuisine - Alfa Greco-Roman Cuisine | Delta, BC | Tsawwassen (alfapizza.net) its nostalgic and comfort food. 25 minute drive each way and worth it.
I let it cool down to the 700s at which point 90 sec for the first one. Pizzas act as heat sinks and can pull the heat off the floor. Need to be really careful with the first couple and not have too much flour on the bottom or you’ll burn the **** out of ‘em. It’s really cool to watch the dough pop up in real time. With this oven I can crank out 8 in a row without the floor dropping out of the 700s and can do 2-3 at a time. ps May be in your neck of the woods in January for Dallas Safari Club. Need to wait for the ‘22 call calendar. Sent from my iPhone using FerrariChat
