no time for the play by play with pics I'm sorry to say. Here's how I finish:

place large china cap over another stock pot, scoop out the shells into the cap and with an old large serving spoon, chop at the shells after pouring stock to fill the cap. Repeat, a lot. I only did 3 times back and forth.

Take resulting stock and pass through a chinoise, pushing the resulting lobster mush through and scraping down with a clean spoon on the other side.

I just reduced 1.5 pints of heavy cream, then added (about) 5 cups of stock. just a guess. it always has been. Then reduce over medium high heat until spoon is well coated.

Salt to taste.

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Can't let this thread fade away

Salad of salmon, deep fried salmon skin, grapefruit, grapefruit vinaigrette, spinach.

wow, that looks good

y'all want some chitlins?


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What are chitlins?

Inedible.... ;)

chitlins are one of the world's greatest foods

the word chitlin is a contraction of chitterling, and the latter is rarely used any more

- would you like to know how to prepare them for cooking?
(it involves a garden hose and an expanse of lawn in need of fertilizer...)

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Dinner tonight

Sushi rice, asparagus, roast pineapple, red bell peppers, fried tofu cubes, corn, ginger-garlic chicken, candied pecans, slightly hot sauce.

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Last night

Arborio rice, brussel sprouts, onion, garlic, mushrooms, chicken, chorizo, chicken stock, three hours cooking on a Coleman stove, throwing rocks to keep the raccoons away, in a hailstorm and 40F. Ugh. That's Oregon camping in February.

where were you?

and... a Westy has a nice little stove.. INSIDE!

lord that looks good

Heart attack central but had to try it

first bacon on cast iron skillet

then burger mix of chuck/sirloin from the butcher with a little salt and pepper on cast iron (thats a first for me-messy but super easy) with mild cheddar

fry eggs same skillet

toast english muffins same skillet

add pickles and your on your way

crud cant down load, sorry guys, ill try later

Stuffed Steak

Thin cuts of fast fry steak layed on parchment paper with a tsp of olive oil between the steaks and parchment. Add a 1/2 pkg of Stove Top Stuffing (mixed with hot water, just enough to get it moist) garnish with some BBQ sause, onions, sprinkle with cheeze. Roll up like a burito. Bake 45-60 min @ 350 enjoy

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Nehalem Bay State Park. In the yurts. My son and I slept in the Westy. Lots of hail and wind last night! The Westy stove is good, but that paella wouldn't have fit.

I've been thinking about rebuilding the Westy interior using a marine range that has two burners and a little oven. Ditching the refrigerator, not big enough anyway, we use a thermoelectric cooler. Replacing with a small microwave, they will run on inverters and deep cycle batteries.

post pics when you decide on something - sounds interesting

mine is in the body shop right now

What's wrong w/ yours? Pm me if too OT^2.

burger

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What the fk is that Shaunie...

Tonight it is Ribs on the Big Green Egg

Wow! You guys eat good!!!

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Ribeye, broiled in preheated cast iron pan to 115F. Slice, truffle salt, melted butter.

Hey, great burgers! I want a burger now. Need to go have this post-steak heart attack first, be right back.

Seem to be out of capers. may make a pan reduction with some white wine and stock.

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needs more garlic

while scrounging through the bin, old Chinese lady at the market today: "Food without garlic is nothing."

Some of that will be ground with white beans, basil, oo. most will just be eaten like candy.

Are you still beating your GF up w/ roast chicken recipes? Are you collecting a harem?

some details on that chicken recipe, looks top notch

We were kidding around the other day and the throwdown is back on. Since she loves lemons so much, I decided to taunt her last night. The best part of this dish is the drippings. tons of lemon and garlic flavor in the bottom of the dish. In the future, I'll add the wine to it while roasting, capers in the last 15 minutes. 1 hour 15 minutes at 400 seems to be perfect for a 4 lb chicken.



Thanks, not much of a recipe, just one chicken stuffed with rough chop sweet onion and lemons, season chicken with S&P, lay on the lemon slices and surround with lemon, garlic heads and potatoes. Drizzle garlic heads with olive oil. add 1/4 inch of water and roast. As noted above, I'd add 2 cups of sweet white wine in the future. Great chicken flavor with Whole Foods chickens, super moist at 400 for 1.25 hours. note that the inside of the thighs may be a little pink which is fine by me.

May I recommend a dry one, instead?

Try it with one onion, one lemon, no garlic, half a cup of white wine, the giblets in the pan and some fresh herbs/butter under the skin.

Less can be more...

JR

Most dry wines work better, I agree. For this dish though, I was thinking a full, buttery chardonnay would work well as a counter. but I would definitely leave the (under) skin alone. if anything, I'd tuck some oiled basil leaves into the garlic heads 30 minutes before done, or thyme, or a caper paste smushed in.

I should have added how to eat this. Best done with fingers, tear off some thigh meat, squeeze out a garlic clove, a little lemon chunk and eat. Spoon up some of the sauce and it's heavenly. This could be top 3 chicken dishes I've ever made. The lemon and garlic are perfect.

BTW folks - I made up an excess of garam* masala a couple of weeks ago, so if you are looking to propogate some (meaty) recipes... then in the immortal word of George W. Bush "bring 'em on"


* not to be confused with garum

I'm going to India the first week of April. if anyone wants me to bring back spices and such, LMK.

Bacon Mushroom Cheeze Burger

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thats a big burger, 1.5 slices of american and cant even cover it-holy cow

Ratatouille, pic during layering. Deviated from Julia's recipe, added top layer of cheese and breadcrumbs then broiled to brown.

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I had trout tonight. Filleted, salted, fried skin down in butter and herbes de provence, medium heat, until the skin was brown. Then pour in a bit of sake, cover to steam. I wanted something sweet, so roasted some grapes for 5 minutes, pulsed in the food processor, and piled it on the fish. Looked kinda gruesome but turns out the tastes of trout, butter, sake, and sweet grapes go well together.

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Problem is, I'm still hungry.

well some times ya gotta just starve:)

good lookin trout

we are having some sort of mardi gra party this weekend my wife just informed me

anybody have any boil recipes?

You mean, recipes that involve boiling food? That's pretty broad . . . Narrow it down a bit maybe . . . Or you mean "boil" like "a lobster boil"?

Shrimp boil...
Crawfish boil..

You know, Cajun food...

JR

Filet Mignon stuffed with Lobster wrapped in bacon. YUMMMMMM! The sides were, asparagus, twice baked potato, small salad... This was actually last Sunday's dinner I just haven't gotten around to posting it yet.

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Last night: Sticky Chicken. Fall apart tender & great flavor (esp the skin).

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Ian