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Points: 65749 		Direct Link To This Post Posted: July 18 2011 at 22:13
  ^ aw, maybe a side of red cabbage might've helped
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Points: 32566 		Direct Link To This Post Posted: July 18 2011 at 20:18
And I'd give the overall meal a 2 out of 5.  Wasn't very good.  Thumbs Down
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 32566 		Direct Link To This Post Posted: July 18 2011 at 18:31
I've not been hungry for supper lately, yet the urge to cook tonight is overwhelming.  It reminds me to be thankful to live somewhere that I can cook just to cook.

Tonight, I am braising deer sausage and onions and creating a sweet Polish style sauce (which I am making with beer, red wine vinegar, sugar, cornmeal, and parsley) to be served with a side of creamy, homemade scalloped potatoes.
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 5319 		Direct Link To This Post Posted: July 18 2011 at 16:12
Washington state is great for berries, on our property we have elderberries, raspberries, gooseberries, thornless blackberries, red and blue huckleberries, red currants and blueberries. we also have a few types of grapes. My favorite is homemade blueberry pie with vanilla ice cream.
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Points: 1882 		Direct Link To This Post Posted: July 18 2011 at 14:21
Originally posted by timothy leary timothy leary wrote:

Making some raspberry cordial and raspberry liqueor today  from homegrown raspberries, bumper crop this year and still producing.
MMMMM..... that sounds awsome! We used to make elderberry wine and raspberry cordial when we had access to such berrys, but not this year as we moved... Cry oh well, I will have raspberry bushes again eventually
who hiccuped endlessly trying to giggle but wound up with a sob
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Points: 5319 		Direct Link To This Post Posted: July 18 2011 at 14:17
Making some raspberry cordial and raspberry liqueor today  from homegrown raspberries, bumper crop this year and still producing.
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Points: 65749 		Direct Link To This Post Posted: July 17 2011 at 18:47
no if I grill 'em I do it naked ...  so to speak


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Points: 7910 		Direct Link To This Post Posted: July 17 2011 at 18:20
I'll do that too. Do you ever do it in the husks? I'll pull the husks down, spread some softened butter on it and then put the husks back. I do like your way of getting that char.

E
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Points: 65749 		Direct Link To This Post Posted: July 17 2011 at 18:14
 ^ beautiful-  I will sometimes just grill corn straight on, no foil, I love the char it gets
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Points: 7910 		Direct Link To This Post Posted: July 17 2011 at 17:57


A buddy was moving away and gave me his smoker. Broke it in with brisket smoked with pecan wood chunks on the 4th July, and today it was cherry wood (with some leftover pecan) butterflied chickens. I then par-boiled some sweet corn, but on some hickory wood chunks and smoked the corn for a bit. Probably should've gone longer.

E


Edited by E-Dub - July 17 2011 at 18:19
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Points: 65749 		Direct Link To This Post Posted: July 16 2011 at 18:38
oh dear, it's like the Zapruder film all over again
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Points: 37575 		Direct Link To This Post Posted: July 16 2011 at 06:07
^ I'm too late to be of any help, but I'd just chop fresh chili peppers and throw them in a pot with whatever ingredients you have to hand. A common one for me is fresh prawns and chopped chili quickly fried in a little olive oil and then doused with the juice of two limes and a little chicken stock to make a sauce, served with boiled wild rice and fresh bread. Also for a quick spice fix I keep a jar of Thai curry paste in the fridge - one spoonful of that stirred into the cooking pot is an instant hit.
 
 
This is amusing:
 
I managed to make three litres of ginger beer. We've drank one bottle and it was rather fine but could have been a lot more fiery for my taste. I went to get one of the remaining bottles and discovered this had happened:
 
 
The top had been forced off by the pressure of the brewing beer and three quarters of the contents had emptied itself. Cry
 
The third bottle suffered an even worse fate:
 
 
The pressure in the plastic bottle has caused it to asplode! LOL


Edited by Dean - July 16 2011 at 07:32
What?
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Points: 65749 		Direct Link To This Post Posted: July 15 2011 at 19:02
 ^ two good suggestions, I second chipotle on just about anything; sometime look for a can of the whole smoked ones in adobo sauce--  I like Embasa or La Morena.  Rather hot but great flavor
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Points: 21795 		Direct Link To This Post Posted: July 15 2011 at 18:34
Originally posted by Triceratopsoil Triceratopsoil wrote:

Chipotle Mrs. Dash + pork chops


I has no pork chops but the Mrs. Dash is good on anything. Tongue
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Points: 21795 		Direct Link To This Post Posted: July 15 2011 at 18:34
Originally posted by Epignosis Epignosis wrote:

Originally posted by The Truth The Truth wrote:

Hey you chefs, how's it going?

I need a quick favor, does anyone know some really quick recipe that has some spice to it? I'm really needing a kick to my dinner tonight but won't have much time. Any ideas?

Smile


Hard to suggest anything when we don't know what's in your kitchen.  Wink

For me, quick and spicy is this:

1. Cook some chicken tenderloins in a pan with some taco seasoning
2. Lay out tortillas.
3. Place shredded chicken and cheese on tortillas.
4. Cover with another tortilla (to make a sandwich).
5. Brush with oil.
6. Broil.
7. Turn over and brush with oil.
8. Broil.
9. Open the quesadillas up and add hot sauce.

We love this quick and easy meal (although my pansy wife leaves off the hot stuff).  Cooking time is about 15 minutes.


Sounds good Rob, perhaps I'll give it a go. Thumbs Up

Have an unopened jar of hot sauce in the cupboard I haven't tried yet. 


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Points: 18016 		Direct Link To This Post Posted: July 15 2011 at 17:09
Chipotle Mrs. Dash + pork chops
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Points: 32566 		Direct Link To This Post Posted: July 15 2011 at 16:53
Originally posted by The Truth The Truth wrote:

Hey you chefs, how's it going?

I need a quick favor, does anyone know some really quick recipe that has some spice to it? I'm really needing a kick to my dinner tonight but won't have much time. Any ideas?

Smile


Hard to suggest anything when we don't know what's in your kitchen.  Wink

For me, quick and spicy is this:

1. Cook some chicken tenderloins in a pan with some taco seasoning
2. Lay out tortillas.
3. Place shredded chicken and cheese on tortillas.
4. Cover with another tortilla (to make a sandwich).
5. Brush with oil.
6. Broil.
7. Turn over and brush with oil.
8. Broil.
9. Open the quesadillas up and add hot sauce.

We love this quick and easy meal (although my pansy wife leaves off the hot stuff).  Cooking time is about 15 minutes.
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 21795 		Direct Link To This Post Posted: July 15 2011 at 15:39
Hey you chefs, how's it going?

I need a quick favor, does anyone know some really quick recipe that has some spice to it? I'm really needing a kick to my dinner tonight but won't have much time. Any ideas?

Smile
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Points: 32566 		Direct Link To This Post Posted: July 14 2011 at 19:09
Most of our family went to a new restaurant which seemed very promising.  My wife ordered the smothered chicken and I ordered the shrimp and grits.

Her food was too spicy for her, the potatoes were not mashed well, and her corn was also spicy.

The shrimp and grits I had may very well be the worst entree I've ever had at a restaurant.  The cheddar cheese grits were okay, but there were bits of something inedible throughout.  The flavor of the lobster marinara would have been good were it not for the blood vessel-bursting amount of salt in it.  I could not finish the meal.  It was dreadful.

While we rarely go out to eat because of tight finances, I'm growing tired of disappointment with restaurants, especially since for the price of one meal, I can cook something far superior at home.
https://epignosis.bandcamp.com/album/a-month-of-sundays
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Points: 65749 		Direct Link To This Post Posted: July 12 2011 at 20:11
burned the frozen pizza I had in the oven cause I was caught-up in sparkling PA conversation, that'll teach me .. though it's not too bad, crunchy
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