Onion soup with the bread and cheese “raft” on the side.

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It's a dry hard tablet. Break some small chunks off and use with wet paper towel. Before I was scrubbing like mad after trying different chemicals, soaking, green pad, even steel wool which did scratch the paint. Nothing else worked on those baked carbon spots. This works in seconds.

(YMMV of course so don't sue me. This post is for entertainment purposes only. Restrictions may apply. Use at your own risk.)

Easy 'Indian' type chicken.
Marinade chicken chunks in heavy curry powder, turmeric, coriander, white pepper, other.

Start baking a big bag of spinach, a can of coconut milk, and a dollop or three of Indian sauce concentrate(Shan or Pataks are good) in a covered hotpot for 20-30 minutes until almost done.

Meanwhile fry the chicken on medium and set aside.
Also fry some diced sweet potatoes.
Add big slices of raw onion and red/yellow peppers and carrot slices to that.

Add all of those to hotpot and finish cooking everything uncovered another 10-15 minutes until boiling at edges but no more.

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Inspired by my trip. Dover sole stuffed with tarragon morel duxelle and sauce beurre blanc. It was gone in literally three minutes. Best thing I've made in a while.

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Haven't made 'zza for awhile.. and obviously I'm out of practice....

Need to get my game back as I bought a few pounds of Heirloom 00 flour...

It tasted great.. but I tore the dough in a few spots and the mozz was to moist..

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Tim, your pizzas always look amazimg! I am so tempted to get one of those pizza ovens you have.

Are those fresh Morels or dried?

[geek]

Pizza making is a perishable skill...

The dough I tried to use wasn't even a 24 hour ferment.... I know better but just wanted yummies..

[/geek]

Dried? Please Sir! :)

I use button mushrooms as the body of the duxelles with 10 nice morels chopped and sliced up incorporated.

One of our vendors came to town and I took them out to eat spicy food. They thoroughly enjoyed it!
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Boneless Rib Riast going right now. Almost done. Targeting med rare.

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Haha.

Well, how was it?

It looked good from the cheap seats.

It was good. Being critical of myself. Just a touch over cooked. I pulled it when I instant read hit 122. I thought it would be on the under side. Oh well.

Gonna do stepped up burritos tomorrow.

The older I get, the earlier I pull beef off the fire. I’d probably pull it now at 115. I used to think 125 was good. Now I think 125 ruins it. It’s funny how your tastes change.

Next time I’m pulling early. I’m gonna test my thermometer as well.

These turned out to be pretty good.........

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Daniel Avocado is for dinner?

Sent from my SM-G965U using Tapatalk

My 'salid' toppings from Mod Pizza.

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A simple quick, chicken dinner tonight...

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It’s a variation on a dish from the area around Vaucluse in Provence, France called poulet sauté a la Barthelasse. You basically sauté the chicken in olive oil until cooked, then deglaze the pan with white wine and add some persillade. The way I made it last night was to add the persillade first, cook it about 30 seconds and then add some cognac instead of white wine and reduce it down almost, but not quite, completely. Simple to make and very tasty.

You kidding? Out of a jar? Blasphemy!

Persillade has two ingredients, fresh parsley and garlic. Chop them fine, together, as they do in France.

One thing I've learned is that ingredients matter. Nothing I make comes from a jar. No sauce, no salad dressing, no nothing. If ordinary people make something in their home country, so do I. You should, too.

More blasphemy! Thou shalt use fresh spices and herbs, when possible. Or, always....


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The (one of many) perfect burger. Semi-perfect anyway, I thought I had some bread & butter pickles but they were gone. A little acid would have added that extra little touch.


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That does look good. You might try one with grilled onions on one meat patty and fresh red onions on the other. There’s a place here in town that does that and their burgers are to die for.

If that's American cheese I'm all about it.

It looks good regardless.

I think some fresh onions would work well with this burger but may switch to mustard and mayo in place of the Russian dressing.

Jeremy, yes, went out and got some Kraft singles just for this burger. I am tempted to do one more slice next time. And pickles.

I had a period where I tried to recreate a Big Boy/ Big Mac for fun. IIRC it was white onions and dill pickles. Yellow onions didn't bite hard enough.

SmileWavy

Try it with mustard and pickles, no mayo.

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Smoked beef short ribs.

Schnitzel, potato pancakes, cooked apples, sour kraut, mashed potatoes, green beans with ham, lemon wedge, and beer.http://forums.pelicanparts.com/uploa...1554431786.jpg

^^^ I like your Schnitzel platter, Doug!

Hey these are actually pretty good, in case anyone was wondering.

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