OMG OMG ,now THAT looks great. LOL, well done!

I had this meal two nights in a row and that was the last of my turkey.

It's funny but I don't usually buy turkey except around the holidays - but tell you what - it's so good I've decided to go ahead and include it in my rotation throughout the year. Get it nice and hot with hot mashed potatoes and hot gravy ladled all over and then throw in the cranberry sauce - boom!

http://forums.pelicanparts.com/uploa...1576020056.JPG

picnic shoulder in the crock pot

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pulled pork tacos with caramelized onions and carrots, reduced enchilada sauce, cheese and a chipoltle chili. a pickled jalapeno slice per bite worked well.

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pulled pork, San Marzano tomatoes, olive oil, fettuccine

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will do BBQ pulled pork too i expect.

Bowl of red, red beans, rice. http://forums.pelicanparts.com/uploa...1576038824.jpg

Trying out a new recipe for pozole, which includes pigs' feet and neck bones.


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another boring ribeye post. Wanted to see what medium rare was all about. It's all about being overcooked it turns out.

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Rare plus, baby.

It’s a fine line.

I'm definitely staying with all variations of rare.

Going to La Voile tonight, considering the ribeye.

Mussels marinierre, Foie gras (both), Ribeye rare plus, cheese plate, chocolate gateaux...

Champagne to start, a glass of white bordeaux, a glass of whatever red they might have from bordeaux or burgundy.

Fois gras without a doubt. When I was in Paris I OD'ed on it. Going back for Le Mans next year.

No-knead bread experiment gone wrong:
Added 1c of flax and chia seed to 2c flour. 1.5c water. Salt. Olive oil.
Didn't have yeast so I used a little baking soda and some old greek yogurt for the reaction acid to make bubbles hopefully.
After 3 hours I didn't want to wait overnight so it was cooked as flatbread on reusable parchment paper.

The first batch was 400/15min. Very flat result.
Second batch was more added water and 350/20min. The glutens had kicked in and dough was pretty rubbery. Fluffy pancake result.
Third batch I added half a container of old hummus to the dough. Not too bad. Same fluffy result with a little more flavor.

It wasn't too bad just plain, actually. Sorta like a nutty sourdough.
http://forums.pelicanparts.com/uploa...1576608583.jpg

I tried rolling it up, brushed with olive oil, hummus on top, ham, mozzarella, cranberry goat cheese, and different spices.
Just plain ham and cheese w/garlic powder and S&P seemed to taste best.
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Try Substituting cottage cheese with cream cheese. ;)

Oh, and it pays to have relatives in AK:

http://forums.pelicanparts.com/uploa...1576622743.jpg

:cool:

http://forums.pelicanparts.com/uploa...1577031275.jpg
Bowtie pasta. Sausage, garlic, spinach, in olive oil. Shrimp or capers optional. S&P. Easy.

Flame grilled poblano pepper stuffed with cheddar cream cheese and chili pulled pork with refried beans and a chipolte enchilada sauce. Glad I made several of the poblanos.

http://forums.pelicanparts.com/uploa...1577060648.jpg

Syrian food for lunch/dinner
 

Looks good, gentlemen!

Last time I cooked some Poblano's - I accidentally got some in one of my eyes - oh brother that stung!!!

Just took a Boule out of the oven. Baked it to go with the Chartcuterie board Im doing for our Christmas eve dinner.

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http://forums.pelicanparts.com/uploa...1577220437.jpg

Charcuterie


http://forums.pelicanparts.com/uploa...1577245079.jpg


Hot and sweet Sopprasetta from Arthur Ave in the Bronx, Venison Pepperoni that I made (my bow hunter friend got the buck)

Cambozola, Manchego, Scamorzza cheeses

Olive, Marcona Almonds.

Fig jam..


Who the eff needs a main course after all that

Great job guys - you're killing it. Much respect! :)

Watching a show on PBS called "Field Trip with Curtis Stone" that's fantastic!

They are in Spain in this one.

I used to love his show when he met people in the supermarket and went home and made dinner with them.

If you love food, cooking, travel, and global customs....it's well worth checking out!

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