Prog Chefs Unite!!!

darqDean wrote: Angelo wrote: E-Dub wrote: Angelo, I may break down and buy a Weber. Right now I have a Kenmore gas grill that I just bought and really like. It even has a side burner feature that I used to seer my scallops with on Friday. If I get one, I'm buying a chimney starter. Do you use that to get your coals going? E I used to have a chimney starter, but it wasn't the best of quality - started rusting after three years. Now I have a Weber kettle, with a ventilated cover and the possibility of indirect heat. Great material. Hope to pull it out tomorrow again. It is true that chimney starters rust very quickly, the heat burns off any protective coating they may have had. I'm now on my second one after the handle fell off the first, so as Angelo implied, get a good quality one, but to be honest three years use isn't bad going. I find it indispensible and can get the barbie going in 20 minutes without using any accelerants, which is a plus since the smell of pertroleum is not a flavour enhancer.

Indeed. I have biological accelerant cubes (don't recall the brand right now), which are much less smelly. Works great, but indeed it doesn't beat the chimney starter. Got a new pair of tongs today - so I'm all set for barbecue season.

Vibrationbaby wrote: This is my latest creation of haute cuisine. Take 1 lb of Dr. Ballards Dog food ,3 ouces  of jello mix ,3 live worms a beaver tail four fish heads and and  throw it all in the blender. Mix for five minutes. Cover and bake in oven for 30 minutes. Garnish with cayan pepper ,HP sauce and crushed jalepenos. Serves 4. Enjoy.

I'd stir it all, add a little bit of water and come up with a gumbo

Vibrationbaby wrote: This is my latest creation of haute cuisine. Take 1 lb of Dr. Ballards Dog food ,3 ouces  of jello mix ,3 live worms a beaver tail four fish heads and and  throw it all in the blender. Mix for five minutes. Cover and bake in oven for 30 minutes. Garnish with cayan pepper ,HP sauce and crushed jalepenos. Serves 4. Enjoy.

That would be 4 airmen I suppose? I'd grate some cheese over the top before putting it in the oven.

Vibrationbaby wrote: This is my latest creation of haute cuisine. Take 1 lb of Dr. Ballards Dog food ,3 ouces  of jello mix ,3 live worms a beaver tail, four fish heads and and  throw it all in the blender. Mix for five minutes. Cover and bake in oven for 30 minutes. Garnish with cayan pepper ,HP sauce and crushed jalepenos. Serves 4. Enjoy.

how Canadian

This is my latest creation of haute cuisine. Take 1 lb of Dr. Ballards Dog food ,3 ouces  of jello mix ,3 live worms a beaver tail four fish heads and and  throw it all in the blender. Mix for five minutes. Cover and bake in oven for 30 minutes. Garnish with cayan pepper ,HP sauce and crushed jalepenos. Serves 4. Enjoy.

yeah that natural wood smoke flavor is just the best

I know someone who used lava rocks heated in a gas grill, they cook and impart a flavor much like charcoal but can be reused many times

just having chicken breasts tonight, marinated in olive oil, lemon, sea salt, some Sriracha (hot Thai chili paste) and broiled, rice on the side with the juices

Angelo, I may break down and buy a Weber. Right now I have a Kenmore gas grill that I just bought and really like. It even has a side burner feature that I used to seer my scallops with on Friday.

If I get one, I'm buying a chimney starter. Do you use that to get your coals going?

E

I've got steaks marinating in a bath of rosemary, olive oil, balsamic vinegar, garlic and salt and pepper. Will grill those to go along with some cheddar cheese polenta and a fresh spring green salad.

E

A quick one, based on this very sunny long weekend's experience:

Ingredients
300 grams of cherry tomatoes, cut into quarters
A full day of sunshine
300 grams of penne pasta
2 cloves of garlic, finely chopped
1 small red onion, finely chopped
250 grams of mozarella, torn into small pieces
5 table spoons of olive oil
1 table spoon of balsamic vinegar
fresh basil, salt, black pepper to taste

Steps
Day 1
Put the quartered tomatoes on an oven tray, lined up in rows of simply spread out (skin side down). Put in the blazing sun to dry for a full day (say 10AM - 6 PM).
Put tomatoes in a small bowl, add olive oil, vinegar, garlic, salt, pepper and basil, put in the fridge overnight.

Day 2
Cook the penne pasta until just ready (al dente). Put in a bowl with the red onion, add the tomato mixture and gently mix everything while the pasta is still hot. Leave to cool.
Just before lunch (or dinner), mix in the mozarella, and optionally a few torn fresh basil leaves.

This is the simplest and best pasta salad I ever made up on the spot... Very nice when served with honey and thyme roasted (just pink) porc tenderloin. Buon appetito!