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Happy (Canadian) Thanksgiving!
Turkey on the BGE!
Used a recipe from the Naked Wiz online. When I do another turkey this way I would use less onion in the birds cavity and more apple. Kind of had that stewed onion smell that I am not fond of. Otherwise it was as pretty darn great! http://forums.pelicanparts.com/uploa...1381758717.jpg |
My wife's masterpiece: Bacon-wrapped pork tenderloin with roasted Brussels sprouts, pears and apples. All with sage, rosemary and thyme.
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Yummmm!!!! That looks awesome lee!!!
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Black Pasta, Shrimp/Prawns, Alfredo sauce, with Crimini Mushrooms, Asparagus Saurette and a cheese bun.
I had a small Caesar Salad while cooking..... :) http://forums.pelicanparts.com/uploa...1382747551.jpg |
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now serving...pulled pork with baked beans, slaw, and jalapeno onion cornbread.
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I'll be right over!
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And a plate for me as well, please!
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Zeke. try Delius Restaurant :: Signal Hill :: California and Mexican Restaurant - Mexican Cuisine - Mexican Food - Mexican Catering - Long Beach, CA At Enrique's read the menu well and listen to their specials. try their creme brule! |
Yes home cooking is excellent but wifey needs a break. I have to force her to get takout or restaurant food. I find there are excellent restaurants in Edmonton now. Some areas I would not want to park a decent car outside of to eat in so in that case we do takeout for a quick getaway!
Call me anything you want, just don't call me late for lunch.. |
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The Celtic Knot 388 St Albert Trail, St Albert, AB T8N 5S8 (780) 470-5668 · celticknot.ca I hear the food is pretty good there. :) |
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Here is an in-progress picture. This is taré, basically Japanese barbecue sauce. You get a bunch of chicken backs and bones, put them in a wide sauce pan, put that in the oven at 400 F, roast for an hour until the bones are brown and fond has collected in the pan. Then pour some sake into the pan, deglaze the fond. Move everything into a deeper pot, add more sake, mirin, and soy sauce. Simmer the bones submerged in the liquid for a couple more hours. Then remove the bones and cook the liquid down to desired consistency. I've got two cups of taré in my fridge now.
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This is some pork belly. Slather with salt and sugar, then in a snug fitting container (I made a little tub of aluminum foil) and roast for an hour at 500 F, then a couple more hours at 300 F as the belly braises in its rendered fat. Turn it to get both sides brown.
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This is part of my ramen project. Today (Saturday) I have been making ramen broth, sliced pork belly, pulled pork shoulder, vinegared konbu strips, pickled shiitake, taré sauce. Tomorrow I will poach some eggs, toast some nori, cook noodles, and have ramen for dinner.
The broth is an undertaking. Simmer 5 qt water while you add and remove a series of ingredients, replenishing with boiling water as needed. The sequence is: konbu, dried shiitakes, 4 lb chicken meat, 5 lb roasted pork neck bones and feet, 1 lb bacon, onion and carrot. After 8 hours of this, I'll end up with about a gallon of ramen broth. Which I may reduce further for easier freezing storage, since I only need a quart or so this weekend. Yeah, normally I make Top Ramen - but I wanted to do it right once. |
Japanese barbecue sauce sounds a lot like Chinese red sauce...
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