He had a good job... The Thirsty Traveler https://www.google.ca/search?client=safari&rls=en&q=thirsthy+traveler&ie =UTF-8&oe=UTF-8&gfe_rd=cr&ei=2x2wVabqGqnd8gennYugCw#q=The+Thirst y+Traveler

wait..wut?

BAZ thinks i poached that pic? haha..pretty funny. it's a crappy iphone pic i snapped.

I was merely responding to a post by John. Go back.....

Gotcha!! Funny nevertheless Baz. Haha.


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Okay, dinner tonight was a salad with grilled Salmon, cucumber, snap peas and tomatoes.
A nice Dill/ Vinegerate dressing. Here's what it looks like in the book......

http://forums.pelicanparts.com/uploa...1437620536.jpg

This is it on my plate.....

http://forums.pelicanparts.com/uploa...1437620622.jpg

I'd like to thank the two Celebrity chefs for their help on this dish, Giada D. for the recipe and George Foreman for the grill. I couldn't have done it without you! SmileWavy

Nice!!!!

Me. Sadness. I think an angel lost a wing feather tonight. W soy milk :(
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nice chops! what's the brat all about?

A friend served me this for dinner. She said the sausage was some special kind, but it paled next to the chops.

Huge beef short ribs that had tons of meat on them. Dry Rub, Flash sear all sides in cast iron skillet , low slow smoke on bbq, then bathe with Korean love juices for about 2 hours in a cast iron dutch oven.


:eek:

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Did I ever share with you guys my process for ribs?
1. Simmer in barely enough well salted water or stock to cover, for 4 hours. Or pressure cook for 1 hour. Other flavors like wine, ginger, soy sauce, garlic, etc are optional .
2. Refrigerate ribs for several hours, until firmed up.
3. Reduce the drained and sieved simmering liquid, to a concentrated sauce.
4. Heat pot of oil and deep fry the ribs until browned and crusty.
5. Toss ribs plus sauce in a hot wok or saucepan to coat.

Wasn't dinner.... the S/O commanded that we got to this tiny hole in the wall Esan Thai place.....for lunch...

Her command was a good one... though we have eaten at this place numerous times before..... it is absolutely porktastick!!

Crispy Pork Belly Larb.... Sauteed Swamp Cabbage, Tom Yum Seafood soup...

The Thais have a way of combining a few simple ingredients that take you to heaven.... lime, fish sauce, palm sugar.. chilis...


http://forums.pelicanparts.com/uploa...1438563819.jpg


Seriously good eats.....


http://forums.pelicanparts.com/uploa...1438563852.jpg

Fwiw she told me the "swamp cabbage" is popular in Chinese cuisine... however she could not tell me an English name for it.... I don't really care.... it tasted good...

Swamp cabbage?! Curious. I'll ask my mom





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Me ever since visiting Italy. I've tamed down pasta sauce. I love it simple.

Simmered downstairs some tomatoes from a friends garden. Penne pasta. Pow!

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http://images.tapatalk-cdn.com/15/08...459f42dde4.jpg


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I'm eating it cold tomorrow as a leftover. Love summer tomatoes.


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Although I've eaten a few already peeled with a bit of salt, not really dinner. But it's going to be Hatch Chile dishes for awhile, Yeeeeha!!

http://forums.pelicanparts.com/uploa...1439094286.jpg

Oysters and a bottle of legopener

http://forums.pelicanparts.com/uploa...1439892372.jpg

Tis the season for all you can eat BLT's double stacked high Dagwood style.

picking from the garden = fresh.

I've learned to make Zucchini fries too.

you can get these local? with the big barrel roaster and everything?

i freeze a 50lb bag and go the year with them..