Brian T - Posted - 05/13/2020:  13:16:01

The Greek Nachos were a shift in toppings, the grated Feta cheese for example. I really loaded everything on at least 2X from the recipe. A real "layer" of kalamata olives for example.
Just a 1/4 Sheet pan, about 9" x 14". So good, I ate half of it! The rest tonight.

Wet Spaniel - Posted - 05/13/2020:  13:38:41

quote:

---

Originally posted by banjo bill-e

Remsleep, good call. I would only add "a curated collection of rare-breed haricots----", because these days you can charge more if it's, you know, curated.

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Curated  - that's a new one on me.... we have everything 'sourced' rather bought

Wet Spaniel - Posted - 05/13/2020:  13:39:10

...and heritage too - what the chuff is a heritage carrot??

eagleisland - Posted - 05/13/2020:  13:48:46

quote:

---

Originally posted by Wet Spaniel

...and heritage too - what the chuff is a heritage carrot??

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In my world, it's one that has been in the crisper drawer for more than a couple of months.

In the Grand World of American Garden and Produce Marketing, it's a carrot that traces its seed source back at least three (human) generations. In other words, not some Johnny-Come-Lately hybrid. Sometimes also referred to as "heirloom."

banjo bill-e - Posted - 05/13/2020:  14:47:50

Oh Jonty, you have so far been spared the "curated" disease. It works like this. A store used to offer a selection of products. Now it offers a curated collection. Coming soon to every pretentious trendy boutique that used to just be another store. Expect higher prices, I mean, that stuff don't just curate itself!

STUD - Posted - 05/13/2020:  16:00:19

Jest pass the Pahdayduhs... :0/

STUD - Posted - 05/13/2020:  16:04:28

Sloppy Joe's on homemade bread. I make mine from a re ip I cut out of a newspaper years ago, with prosciutto, balsamic vinegar, and parmesan cheese in the mixture. Melted provolone over the top.

 

reubenstump - Posted - 05/13/2020:  16:10:28

If it's got prosciutto and balsamic vinegar it ain't a '70s Sloppy Joe. Hard to say which would be better, though - the '70s version or the one you posted. I might need to do a taste test...

bubbalouie - Posted - 05/13/2020:  18:54:32

You had me 'till balsamic. Not my thing. 

Brian T - Posted - 05/13/2020:  19:12:10

Heritage Carrots. Back in the mid-1800's, Gregor Mendel used the common pea plant, Pisum sativum, to demonstrate the mechanisms of inheritance. Never forget that he was a plant breeder of all sorts of food crops as well.

There was a decision made to grow nothing but orange carrots. In this day and time, they come in all sorts of lengths and shapes. So be it.

Every summer, I buy a mix of carrots.
All but the orange ones are considered "heritage" carrots for sure:
Purple
Purple with orange core
Red
Orange
Yellow
White (no, not a parsnip)

Personally, the purple carrots with the orange cores, sliced and steamed, are the very best tasting carrots that I have ever eaten.

bubbalouie - Posted - 05/13/2020:  19:44:15

Last nights pork chops in the cast iron.

reubenstump - Posted - 05/14/2020:  03:16:31

Yesterday I grilled:

• Local leg of lamb marinated in homemade chimichurri


• Local mushrooms


• Sweet peppers


• Sweet onions


• Halloumi cheese
  
   

Marinated and grilled leg of lamb

Grilled veggies

Medium rare leg of lamb

Grilled lamb with veggies and halloumi

STUD - Posted - 05/14/2020:  03:21:44

quote:

---

Originally posted by bubbalouie

Last nights pork chops in the cast iron.

 

---

Mmmm....

Mmmmm...

Mm..mm..

Mumpf..!

STUD - Posted - 05/14/2020:  03:23:47

quote:

---

Originally posted by figmo59

Sloppy Joe's on homemade bread. I make mine from a re ip I cut out of a newspaper years ago, with prosciutto, balsamic vinegar, and parmesan cheese in the mixture. Melted provolone over the top.

---

Sometime she uses mexican hot salsa as ah base...!

Wicked Killa..!

Wet Spaniel - Posted - 05/14/2020:  05:29:40

quote:

---

Originally posted by figmo59

quote:

---

Originally posted by bubbalouie

Last nights pork chops in the cast iron.

 

---

Mmmm....

Mmmmm...

Mm..mm..

Mumpf..!

---

What he said - they look great..... have you got a spare room Bob?

Wet Spaniel - Posted - 05/14/2020:  05:36:07

quote:

---

Originally posted by reubenstump

Yesterday I grilled:

• Local leg of lamb marinated in homemade chimichurri


• Local mushrooms


• Sweet peppers


• Sweet onions


• Halloumi cheese
  
   

---

That looks superb, cooked to perfection.  If you're ever inclined to, it's quite easy to butterfly a leg of lamb out into a single slab of meat with no bone.  I find it easier to grill  that way - but it looks like you didn't have any problems there.

By the way, I just had to google MD to nosey which state you were from, that's one interesting shaped border you have there in Maryland !

Wet Spaniel - Posted - 05/14/2020:  05:39:28

Slightly smug lunch today, rolls were still hot from the oven courtesy of my 12 year old, and the eggs had travelled all of 15 yards from my hen house to the kitchen. I’m not sure if it’s a northern thing but I use Heinz salad cream rather than mayo - that’s just the way my mum made them.

 

Remsleep - Posted - 05/14/2020:  09:02:18

Last night was pasta al pesto, but with my extra-healthy kale and arugula salsa verde instead of pesto al genovese. Served with haricots vert and fried potatoes in the traditional manner.

Tobus - Posted - 05/14/2020:  09:20:53

It's no beans on toast, but last night we had stuffed pork loin.  The stuffing was cream cheese, spinach, and jalapenos.  The loin was seasoned with some specialty local spicy stuff we buy, then it was wrapped in bacon.  Because nothing beats pork wrapped in more pork.

(Sorry, I only took a before-baking photo.)

banjo bill-e - Posted - 05/14/2020:  09:27:41

Jonty, it seems that we don't get Heinz Salad Cream over here. Perhaps Miracle Whip is a cousin, I don't know. But any kind of mayo or spread seems to generate strong preferences, as here we have an ongoing Hellman's/Duke's mayo debate.

Tobus - Posted - 05/14/2020:  09:37:10

quote:

---

Originally posted by banjo bill-e

Jonty, it seems that we don't get Heinz Salad Cream over here.

---

It's available in my local grocery store.  They put it in the specialty aisle with other British foods.

banjo bill-e - Posted - 05/14/2020:  09:48:59

Thanks Tobin I'll have to check that out.

Remsleep - Posted - 05/14/2020:  09:56:25

quote:

---

Originally posted by banjo bill-e

Thanks Tobin I'll have to check that out.

---

No offense to Jonty, but Heinz Salad Cream only makes sense if you grew up with it. You're far better off using Duke's Mayonnaise or making the mayo yourself.

reubenstump - Posted - 05/14/2020:  10:00:04

quote:

---

Originally posted by Wet Spaniel

That looks superb, cooked to perfection.  If you're ever inclined to, it's quite easy to butterfly a leg of lamb out into a single slab of meat with no bone.  I find it easier to grill  that way - but it looks like you didn't have any problems there.

Cooked to 130F.  Not sure what that is in millimeters, LOL.  I'll take butterflying directions.  Can't hurt to learn a new trick, and it would cook faster if I happen to be in a hurry.

By the way, I just had to google MD to nosey which state you were from, that's one interesting shaped border you have there in Maryland !

Well, we have the nation's largest estuary, the Chesapeake Bay, running up the state.  The area was described as "The Land of Pleasant Living" by Captain John Smith in 1608 when he first sailed up the bay.

Plus we've some funky borders out west based on rivers.

reubenstump - Posted - 05/14/2020:  10:01:23

quote:

---

Originally posted by Remsleep

Last night was pasta al pesto, but with my extra-healthy kale and arugula salsa verde instead of pesto al genovese. Served with haricots vert and fried potatoes in the traditional manner.

---

Sounds great, but, pics or it didn't happen.

slammer - Posted - 05/14/2020:  10:29:26

When in doubt.....there’s Miracle Whip !!! My goto for egg salad, tuna fish, braunschweiger, BLT’s, tater salad, macaroni salad or anything else that requires “Mayo” . Grew up in a miracle whip environment and just can’t change!!!
Slammer!!!

Tobus - Posted - 05/14/2020:  10:40:17

quote:

---

Originally posted by slammer

When in doubt.....there’s Miracle Whip !!! My goto for egg salad, tuna fish, braunschweiger, BLT’s, tater salad, macaroni salad or anything else that requires “Mayo” . Grew up in a miracle whip environment and just can’t change!!!

Slammer!!!

---

Oh man, Miracle Whip versus real mayonnaise.  It's like Ford versus Chevy.  You're either on one side or the other, no middle ground.  I'm firmly in the mayo camp.  Every time someone puts Miracle Whip on something, I taste it immediately and it's just ...weird.  It has an oddly sweet taste to me.  Definitely not what I'm used to, and for both sides, that's what it comes down to, I reckon.

Remsleep - Posted - 05/14/2020:  10:46:37

quote:

---

Originally posted by reubenstump

quote:

---

Originally posted by Remsleep

Last night was pasta al pesto, but with my extra-healthy kale and arugula salsa verde instead of pesto al genovese. Served with haricots vert and fried potatoes in the traditional manner.

---

Sounds great, but, pics or it didn't happen.

---

I can't send you a pic of the meal as it's all been et, down to the last strand of spag. I could send you a photo of the leftover salsa verde, which I always make in a big batch, but like most pesto, it isn't particularly attractive in a big mass on its own.

bubbalouie - Posted - 05/14/2020:  13:46:42

We wrapped a pork tenderloin in speck & cooked it on the gasser a few nights ago. Just posting it now because I had to wait to get the film back.

I don't always get an after picture as stated above due to beers & a ravenous appetite when it's ready!

I told my wife it looked like a coolie loach with the tail cut off! She didn't know what that was.

Tenderloin was slathered with Dijon & honey before wrapping.

Edited by - bubbalouie on 05/14/2020 13:48:20

rinemb - Posted - 05/14/2020:  15:19:30

The above looks, YUM! Brad

slammer - Posted - 05/14/2020:  18:01:43

Hey Bob, ya wouldn’t have to pay me to shove some of that pork down my throat !!!
Bet it was amazing !!!
Slammer!!!

Wet Spaniel - Posted - 05/14/2020:  18:18:33

quote:

---

Originally posted by Remsleep

quote:

---

Originally posted by banjo bill-e

Thanks Tobin I'll have to check that out.

---

No offense to Jonty, but Heinz Salad Cream only makes sense if you grew up with it. You're far better off using Duke's Mayonnaise or making the mayo yourself.

---

Naah, Dukes only makes sense if you grew up with it ..... There are some things that are conditioned into us and that is a major one for me.  I'm sure I could make the best mayo in the world - but if it didn't make egg butties like the ones my mum made me when I was a kid, it wouldn't matter

bubbalouie - Posted - 05/14/2020:  21:22:12

I've only had real homemade mayonnaise in a potato salad in P.E.I.  The Idaho of Canada.

STUD - Posted - 05/15/2020:  05:25:10

Homemade fish and chips last night, with cod and salmon:

TheChaplain - Posted - 05/15/2020:  05:36:31

We'll be having cheap steak with a lot of seasoning off the grill. If there is any such thing as cheap steak these days!

Remsleep - Posted - 05/15/2020:  07:35:55

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by Remsleep

quote:

---

Originally posted by banjo bill-e

Thanks Tobin I'll have to check that out.

---

No offense to Jonty, but Heinz Salad Cream only makes sense if you grew up with it. You're far better off using Duke's Mayonnaise or making the mayo yourself.

---

Naah, Dukes only makes sense if you grew up with it ..... There are some things that are conditioned into us and that is a major one for me.  I'm sure I could make the best mayo in the world - but if it didn't make egg butties like the ones my mum made me when I was a kid, it wouldn't matter

---

Ah, but there sir, you are wrong, for I did not grow up with Duke's mayonnaise. I am a son of the Frozen North, whose childhood sandwiches were lubricated with Hellman's (the vanilla ice cream of mayo) or Cain's (part of the New England food pyramid). It was only upon moving to the Sweet, Sunny South that my eyes were opened to the glory that is the savory wonderment of Duke's and I saw the Light.*

*But not their Light Mayonnaise, which, like most foodstuffs that have "Light" in the name, tastes like it was forged in the basement of Orthanc.

Tobus - Posted - 05/15/2020:  07:50:42

quote:

---

Originally posted by figmo59

Homemade fish and chips last night, with cod and salmon:

---

Figmo, sometimes a simple "like" is not enough!  That looks great.  I loves me some fish & chips, and I'm not even picky about it. 

I'm curious about using salmon, though.  Do you really bread and fry salmon the same as cod? 

STUD - Posted - 05/15/2020:  11:40:58

It's leftover night tonight! Whatever it is, it must go away!

Remsleep - Posted - 05/15/2020:  12:01:04

Double post deleted (actually a triple, but it won't let me delete the double).

Edited by - Remsleep on 05/15/2020 12:02:18

STUD - Posted - 05/15/2020:  15:54:21

quote:

---

Originally posted by Tobus

quote:

---

Originally posted by figmo59

Homemade fish and chips last night, with cod and salmon:

---

Figmo, sometimes a simple "like" is not enough!  That looks great.  I loves me some fish & chips, and I'm not even picky about it. 

I'm curious about using salmon, though.  Do you really bread and fry salmon the same as cod? 

---

Yep..

Nice n firm too..

Like ah fried fish..steak... ;0)

bubbalouie - Posted - 05/16/2020:  14:26:55

Brain Food.

STUD - Posted - 05/16/2020:  14:38:59

Tanight.. I think we will be supporting our favorite Mexican resteraunt.. :0)

Brian T - Posted - 05/16/2020:  15:16:33

Ham-fried rice with pineapple chunks for garnish. For the first time in 6 weeks, our one and only grocery store had frozen peas this week.
Lots of supply chains must be broken, quite the odd variety of empty places on the shelves.

BTW, we get D'Anjou pears that are just absolutely right at the moment.

STUD - Posted - 05/16/2020:  16:23:34

Takeout from our favorite Mexican restaurant tonight. Al had his usual: "Coyote Steak" grilled ribeye with a spicy onion and pepper sauce; I had Camerones el Diablo, or shrimp/prawns in a chipotle sauce with rice and beans on the side. Chips and hot salsa, and a Margarita Kit: bottle of tequila, plus containers of triple sec and fresh lime juice. All mixed up in an empty wine bottle that I had on hand.
Liz

STUD - Posted - 05/17/2020:  15:07:15

Bruschetta with goat cheese, tomatoes, garlic, and herbs. Chocolate cake with peanut butter icing, courtesy of the potential daughter-in-law. It's a cake version of a Reese's!

bubbalouie - Posted - 05/18/2020:  06:22:24

Nest.

bubbalouie - Posted - 05/18/2020:  06:25:01

Chickens in the nest.

Tim13 - Posted - 05/18/2020:  06:25:11

figmo.....figmo.....figmo. Deep fried everything, cakes, tarts, and carry out, is no way to treat that new heart! LOL.

My arteries are clogging just looking at all the pictures in this thread. Hahahahaha.

STUD - Posted - 05/18/2020:  06:46:16

quote:

---

Originally posted by bubbalouie

Chickens in the nest.

---

I've ..resembled..that.... :0/