Burgers for me! :cool:

EDIT: Your wings look awesome, Mark!

http://forums.pelicanparts.com/uploa...1454937494.jpghttp://forums.pelicanparts.com/uploa...1454937599.jpg

Can anyone help me with why my pic's keep uploading 90 degrees to the left????

LMFT4U...

Probably you use a phone for the pic which auto rotate them when you look at them but they are side way because you probably take them a landscape. Anyhow, the easiest way to fix them if you are loading from you computer is to put them on your desk top, open them and rotate them even if they look OK.

This is what I've done to your pic's.

http://forums.pelicanparts.com/uploa...1454952604.jpg

http://forums.pelicanparts.com/uploa...1454952625.jpg

Thanks for the help! It seems like the pics that I take landscape upload fine while standard pics upload in landscape orientation 90 degrees to the left. I'll try your suggestion.

28 day dry aged ribeye with compound steak butter, lobster w/beurre blanc sauce and boulangere potatoes.

http://forums.pelicanparts.com/uploa...1455540590.jpg

Got another slab of meat dry aging in the fridge. A 15.5lb NY Strip Loin 28 day dry age that will be ready on Sunday 3/13.

Day 1
http://forums.pelicanparts.com/uploa...1457148314.jpg

Day 1
http://forums.pelicanparts.com/uploa...1457148404.jpg

After 2 weeks
http://forums.pelicanparts.com/uploa...1457148492.jpg

Meat and Potatoes
 

Montreal Steakhouse Spice Rubbed Prime, Sea Salt Roasted Asparagus, Rosemary Diced Potato served with Niagara Cabernet Franc.

http://forums.pelicanparts.com/uploa...1457316420.jpg

If its Monday...
 

Its Fish day, contrary to the imposed Friday, no meat day, by the Vatican when I was a kid...

Trout Almandine, Tom's soya flavoured rice, balsamic vinaigrette tomatoes pair with Niagara Sauvignon Blanc.

http://forums.pelicanparts.com/uploa...1457405177.jpg

pork scallopini

http://forums.pelicanparts.com/uploa...1457857372.jpg

Matching it with smashed roasted spuds and steamed garden veggies

Made my own corned beef last night using the point. Why Jewish deli's use lean corned beef from the flat is beyond me. The fat is where it's at. Incredibly tender. Important point, needed to add more sauerkraut, it really balanced the sandwich out especially with all the fat from the meat, Russian dressing and cheese. Phenomenal lunch.

http://forums.pelicanparts.com/uploa...1458233231.jpg


http://forums.pelicanparts.com/uploa...1458233240.jpg


http://forums.pelicanparts.com/uploa...1458233249.jpg

Nicely Done Sir!:)

If you're a fan of mustard, try some of this Duseldorf Style German Mustard in lieu of the Russian Dressing on your next sammie. Good stuff! Also great on sausages and burgers.

http://forums.pelicanparts.com/uploa...1458249410.png

I first heard about Dusseldorf Style Mustard on an episode of FoodTV's Triple D. Guy was at a Hot Dog Joint in CA called Fab Hot Dogs and they prepared a hot dog with Bald Eagle Sauce...

Pretty good stuff.......give it a try .......here's the recipe:

1/3 cup sweet relish
1/2 cup sauerkraut
1/3 cup finely chopped carrots
1/2 cup chopped onion
2 cloves minced garlic
1/2 TBSP dried oregano
1/2 TBSP whole celery seed
2 TBSP chili powder
1 TBSP apple cider vinegar
1/2 cup Dusseldorf Style Mustard

ooohhhhh! Yes, I love mustard, thanks for the suggestion!

If you have a Trader Joes nearby, their Dijon mustard is as good or better than Lowensenf. They are owned by Aldi, the German grocery giant and offer a lot of products made in Germany. Their Nurnberger bratwurst is very good, best I've had outside of Franconia. It's packaged like hotdogs in the deli section.

Trader Joe's is my coffee bean and milk (and free snacks while talking with cute girls) goto destination so I'm going tonight to pick some up. Thanks Craig!

Here's the final product after 28 days:

http://forums.pelicanparts.com/uploa...1458268087.jpg

All trimmed up
http://forums.pelicanparts.com/uploa...1458268134.jpg


http://forums.pelicanparts.com/uploa...1458268185.jpg

2" Thick Steaks
http://forums.pelicanparts.com/uploa...1458268232.jpg


http://forums.pelicanparts.com/uploa...1458268282.jpg

That is super cool! When will you try them?

Next week. This is my second batch. Did a Ribeye Loin trimmed up Super Bowl Sunday......pretty awesome steaks. We only have 3 left. Flavor and tenderness incredible.

I have to go to Whole Foods soon. :)

http://forums.pelicanparts.com/uploa...1458277581.jpg

Deboned chicken thighs, browned on butter and olive oil. Sauteed onions and garlic, added chicken, add 1/2" of sherry and a splash of water, cover and braise for an hour. Remove chicken, pour rest into blender, blend to smooth sauce, return that to pan. Add cream if desired. Add spinach and arugula, cook until limp. Slice chicken, serve sherry spinach mounded on top.

GF has just cooked this bread. It's kind of a kiwi version of a stromboli :)

http://forums.pelicanparts.com/uploa...1458870140.jpg

Lunch at 12-Bones Smokehouse Asheville NC. Half rack of "Nekkid" Ribs, Collards and Jalapeño Cheese Grits.

http://forums.pelicanparts.com/uploa...1459040029.jpg

Grilled chicken breasts w/roasted broccoli and cauliflower

http://forums.pelicanparts.com/uploa...1459083895.jpg

Chili Dog at Mike's Chili Parlor in Seattle - yea, there's a chili dog under there!

http://forums.pelicanparts.com/uploa...1459085026.jpg

Fried Shrimp at O'Steen's St, Augustine FL

http://forums.pelicanparts.com/uploa...1459085233.jpg

Made tofu today. Whacked together a crude tofu form/press, got 3 lb organic dry soybeans, and got a block of tofu.

http://forums.pelicanparts.com/uploa...1459311021.jpg

http://forums.pelicanparts.com/uploa...1459311065.jpg

I need to make a larger press for an intermediate step, which is pressing soy milk from the cooked soy puree. A cheesecloth and colander work but it is messy and slow.

Hardly seems worth the trouble to make plain tofu, mine is good but it's not like store bought tofu isn't. What I want to do is make flavored tofu. That way, the inside of fried tofu could maybe be as tasty as the outside.

cool! can you mix chili paste or a chopped ginger/garlic mix to the pureed tofu?

I think I'd try to mix those into the curd, right before pouring into the press. I'm trying to think of any reason why the tofu block wouldn't form and firm up, and I can't think of any. But the doing with be the telling.

20th Anniversary dinner. The original plan was to spend 4 days in Quebec City but the better half came down with bronchitis and had to cancel.

Nevertheless she surprise with an excellent dinner.

Home made bread, lamb shank followed by home made dessert; madeleine and crème caramel.

Looking forward for the next 20 :)

http://forums.pelicanparts.com/uploa...1459383350.jpg

http://forums.pelicanparts.com/uploa...1459383377.jpg

I can see why you kept her for 20 years. Here's to 20 more!

Grilled shrimp tacos

http://forums.pelicanparts.com/uploa...1460149511.jpg

Turned this

http://forums.pelicanparts.com/uploa...1460801634.jpg

Into this

http://forums.pelicanparts.com/uploa...1460801686.jpg

Beer battered fish and chips

http://forums.pelicanparts.com/uploa...1460975938.jpg

Grilled pork chops potato salad and creamed corn.

http://forums.pelicanparts.com/uploa...1461119655.jpg

Yuck

http://forums.pelicanparts.com/uploa...1461279832.jpg

^^^^^^ They just gave you bionic arteries. I would think you could have bacon for breakfast, lunch and dinner now! :)

This was better than expected. Fresh fettuccine with velveted pork, porcini mushrooms, leeks and rice wine-mushroom liquor-butter sauce with a hint of lemon.

http://forums.pelicanparts.com/uploa...1461714855.jpg