RonR - Posted - 10/23/2021:  16:32:51

I made these last week and again tonight. They are on my Keto diet.

 

STUD - Posted - 10/23/2021:  17:30:57

Liz nailed it ..

Perfect charcoal grilled steaks..

Absoloot perfection..

The pics do not do Justus for then... :0)

All the other stuff was perfect too...

Now oft to me bowl of ...

Buttah Peacan icecream... ;0)

Edited by - STUD on 10/23/2021 17:33:00

Wet Spaniel - Posted - 10/23/2021:  22:18:01

quote:

---

Originally posted by figmo59

Farm, not far.

---

That makes sense..... otherwise the far store wouldn't be local 

Wet Spaniel - Posted - 10/23/2021:  22:18:26

quote:

---

Originally posted by figmo59

Liz nailed it ..

Perfect charcoal grilled steaks..

Absoloot perfection..

The pics do not do Justus for then... :0)

All the other stuff was perfect too...

Now oft to me bowl of ...

Buttah Peacan icecream... ;0)

---

Happy Birthday Al!

Wet Spaniel - Posted - 10/23/2021:  22:28:38

Sirloin steaks - just short of 2 inches thick. Med rare for me and rare for the wife. I can sometimes be a little hit and miss on the ‘done ness’ so I tried the reverse sear method and wow, I’m converted. My wife said it was the best steak I’ve ever cooked for her. Put them in the oven at about 230 until an internal temp of 120 (for med rare) and then sear in a smoking pan for a minute on each side. Only slight negative is that the only cast iron pan I have is a raised griddle so I couldn’t get a crust across the entire side of the steak.

rinemb - Posted - 10/24/2021:  06:01:34

Jonty, That looks great. I do reverse sear on occasion. More in the winter time.
Alas, I am still eating crap out on this jobsite. Last night a pre-cooked hamburger patty between bread with Bob Evans macaroni-that I tricked up with Lowry's.
Brad

bubbalouie - Posted - 10/24/2021:  10:44:03

Wet Spaniel you should look into a Sous Vide! I know you just turned out some perfect steaks but you can use it for lots of other stuff too. We've been cooking out some blue ribbon pork tenderloins & salmon too.
You must be able to find some really nice old cast iron over there. It's fun & rewarding to bring back those old pans!

rinemb - Posted - 10/24/2021:  15:30:02

Jonty, If vintage CI skillet is unavailable to you over there, I have extras. It won'w say Griswald, but good old ones. Or, Lodge CI cookware with do. Surely you can get that?
Brad

rinemb - Posted - 10/25/2021:  17:29:13

I am back in town. Wife fixed me leftovers Volga German dinner from our daughters birthday. Liver sausage, spaetzle, galushkis/cabbage rolls, baguette. With Alsace Riesling and Dijon Mustard from Beaune, Fr. brad

Edited by - rinemb on 10/25/2021 17:29:53

 

Wet Spaniel - Posted - 10/26/2021:  10:30:21

quote:

---

Originally posted by bubbalouie

Wet Spaniel you should look into a Sous Vide! I know you just turned out some perfect steaks but you can use it for lots of other stuff too. We've been cooking out some blue ribbon pork tenderloins & salmon too.

You must be able to find some really nice old cast iron over there. It's fun & rewarding to bring back those old pans!

---

Bob, I'd love to, but I can't justify another 'occasional gadget' in the kitchen. I'd get shot.  I will get around to a skillet though......at some point

STUD - Posted - 10/26/2021:  16:55:58

Gadgit....!?.?.?....

Just use yer cooler.....

Look it up on youtube... :0)

csrat - Posted - 10/28/2021:  03:36:08

Tonight, Beer Brats, Mustard Potato Salad, BBQ Baked Beans w/Bacon.

Dessert is likely to be Bread Pudding, but a lot can happen before supper time.

rinemb - Posted - 10/28/2021:  04:58:41

Last night, we put some south in the mouth, smothered pork chops, stone ground cheesy grits, a can of green beans…paired with Makers Mark.

Edited by - rinemb on 10/28/2021 05:00:28

 

rinemb - Posted - 10/31/2021:  12:58:33

Our Sunday brunch today…

Toasted bagel buttered, fresh strawberries and cream, egg topped canned corned beef hash, orange juice and coffee.

I cooked hash thing in tall ring with about an inch or so layer of hash, topped with one egg. Plain salt and pepper seasoned. Took about 25 min at 350F. One egg was perfect will slightly runny yoke, one egg got to jammy textured yoke.  (Next time I will create a shallow divot in the middle to keep yoke centered. )

Brad

Edited by - rinemb on 10/31/2021 13:11:24

STUD - Posted - 10/31/2021:  16:18:55

We here have not been cooking...
Me Son got married...saturday....

So.....
It has been a lot of wining n dining.....

Things will settle back to normal tho.... :0)

slammer - Posted - 10/31/2021:  17:47:01

Once again BRAD, I must say………. DAMN !!! Although we must of been thinking alike as today I made a big breakfast too of basted eggs, bacon, toast with homemade blueberry jamand hash browns. Tonight was a little south in da mouth too , with spicy shrimp and cheesy grits. I pride myself on da grits as they are (at least to me) a meal in itself and the star of the meal!!! I’m glad I didn’t post pics as I can’t compete with your table!!!
Slammer!!!

slammer - Posted - 10/31/2021:  17:48:26

Congrats to the parents of the groom Fig & Liz !!! Best wishes to them from da U.P. !!!
Slammer!!!

rinemb - Posted - 10/31/2021:  19:51:21

quote:

---

Originally posted by slammer

Once again BRAD, I must say………. DAMN !!! Although we must of been thinking alike as today I made a big breakfast too of basted eggs, bacon, toast with homemade blueberry jamand hash browns. Tonight was a little south in da mouth too , with spicy shrimp and cheesy grits. I pride myself on da grits as they are (at least to me) a meal in itself and the star of the meal!!! I’m glad I didn’t post pics as I can’t compete with your table!!!

Slammer!!!

---

Don't worry about the table so much. My wife grew up in a poor western Kansas family.  Upon marriage she excelled on the finer styles of interior design and tables.  She was an interior designer for 30 years, and it had been a curse at times for this ol Davy Crockett/Daniel Boone type dude.  Brad

Wet Spaniel - Posted - 11/01/2021:  01:15:36

Had a really fun couple of hours in the kitchen Saturday night. Decided to prise my 12 year old from his room and got him cooking. He made gammon (ham) and eggs with air fryer chips (wife is dieting) and everything Turner out so well we forgot to take any pics. He also made leek & potato soup and no knead brown bread for Sunday evening, both of which were delicious.

 

Wet Spaniel - Posted - 11/01/2021:  01:29:24

My daughter has been visiting her grandma for a few days. She travelled down south by train which was the first time she’s done this alone so rather than complicate things with additional connections and train changes, I took and collected her from Leeds, a city some 50 miles from us - that way she had a direct train to make her first solo trip nice and simple. Turned out the return leg wasn’t so simple due to flooding etc, but she eventually turned up safe and sound.



Anyhoo, we don’t often get into the big city so we made the most of it and decided to get some food we can’t really find out in our neck of the woods. It turned out that during her stay, her sense of taste has started to come back (post covid) and she wanted spicy - so we went for Thai. This was the best Thai food I’ve had outside of Thailand ! I had stir fried greens with belly pork and Esther had pad Thai with the most chicken like veggie chicken I’ve ever tasted. The greens were amazing- super hot too (I’m a bit of a wimp) I cleared the napkin dispenser due to nose running, eyes watering etc   we even scored big brownie points by getting a take away papaya salad for mum to have when we got home.  What really made my day, was when we were walking back to the car, she slipped her hand in mine - that's not something that happens very often since she became a teenager, and boy, I wished the car was a few more blocks away.

Brian T - Posted - 11/01/2021:  01:49:35

That's me. Maybe at 15.
I had railed against some domestic chore that my mother had believed was important.
Next, she said: "you will never have any fun in this world if you can't look after yourself."
One of the rare things that my mother said to me that I can instantly recall after 60 years.

Well done, Jonty. Set an extra place. I'll eat whatever he makes.

rinemb - Posted - 11/03/2021:  04:40:34

Last night…

Pork shanks: brined 24 hrs, sous vide at 140F 48 hrs in a red wine mixture of carrot onion celery garlic chicken broth red wine and other stuff. Finished in hot oven while preparing cabbage…,

Chopped onion, shredded carrot, and chopped green cabbage, cooked down in butter. Added wife made dumplings. The hack (I strained out the diced vegetables from the red wine mixture and stirred that into cabbage.)

Reduced red wine cooking liquid to sauce thickness For topping pork.

…next time May raise sous vide temp to 150F. Brad

Edited by - rinemb on 11/03/2021 04:41:05

Remsleep - Posted - 11/03/2021:  11:34:00

quote:

---

Originally posted by rinemb

 Added wife, made dumplings. 

---

I think I put the comma in the right place for you. Hope she was tasty.

STUD - Posted - 11/03/2021:  16:12:54

Grilled lamb loin chops, marinated in Dijon mustard, garlic, and rosemary. Roasted potatoes from the garden, broccoli.

slammer - Posted - 11/03/2021:  18:02:02

LLC !!! Lamb loin chops!!! My favorite!!! LMAO FIG!!!
Sorry fig, I had to.
Years back at deer camp we had one of our regular camp members brother come to camp for the first time (at least our camp). He was fresh out of college and came from a little money!!! He said he would bring Saturday night dinner. Ok, let’s see what he’s got. Unbeknownst to me , he was one of the founding investors of Outback Steak House. He showed up with a bunch of Racks o Lamb and a few fixings I never had before. He did all the cooking and by the time it was time for dinner, half the group was passed out or in bed early, but a few of us had unlimited Prime Grade A lamb chops till we were blue in da face!!! I remember we had sheet pans full of them and ate em like lollipops off da bone. OMG, I thought I was in heaven , as before that , the only “lamb” I ever ate was mutton . Don’t get me wrong, I love mutton done well, but this was next level and a new experience for us. This young pup new to camp impressed the hell out of me, and that ain’t easy!!! He was invited back the following year and has come back ever since and we still look forward to dem chops!!

Slammer!!!

slammer - Posted - 11/03/2021:  18:20:51

BRAD , I was looking closely at your wine braised shanks and just realized you left out a key ingredient to that meal!!! ME !!! Ya can’t tell me that wasn’t amazing!!! My kind of meal.
Slammer!!!

rinemb - Posted - 11/04/2021:  04:24:02

quote:

---

Originally posted by Remsleep

quote:

---

Originally posted by rinemb

 Added wife, made dumplings. 

---

I think I put the comma in the right place for you. Hope she was tasty.

---

Or...added, wife made dumplings.  Commas are important,eh.  I am a strong advocate of the Oxford comma, but a poor phone Tyler. Argghhh.  Thx, Brad

rinemb - Posted - 11/04/2021:  04:25:19

quote:

---

Originally posted by figmo59

Grilled lamb loin chops, marinated in Dijon mustard, garlic, and rosemary. Roasted potatoes from the garden, broccoli.

---

I need to find a second wife, or friend, who likes lamb.  Brad

slammer - Posted - 11/04/2021:  05:55:21

Go with the friend BRAD, it’s a hell of a lot cheaper!!!
Slammer!!!

Remsleep - Posted - 11/04/2021:  06:09:15

Found some lamb shanks at the local megamart. Went without a recipe and a little bit rushed, so rushed in fact that I ended up charring the lemon peel that I put in there. Turned out it didn’t matter: lamb shanks are fool proof. Delicious.

STUD - Posted - 11/05/2021:  17:05:14

Zuppa Toscana, made by reverse-engineering a menu item from Olive Garden. Basically, a sausage, potato, and greens chowder:

Wet Spaniel - Posted - 11/06/2021:  01:50:11

quote:

---

Originally posted by slammer

Go with the friend BRAD, it’s a hell of a lot cheaper!!!

Slammer!!!

---

Agreed . Christ, one is enough!

Wet Spaniel - Posted - 11/07/2021:  00:42:28

Burgers last night. Veggie hockey puck for my daughter and my first attempt at smash burgers for me. I was looking at recipes for ‘special burger sauce’ and saw a how to video on smash burgers so gave them a try.

The chips were reheats from my son and his friends sleepover meal - hence them looking a little worse for wear as, i suspect will my son and his friends on account of the lack of actual sleep involved in the ‘sleepover ‘

 

slammer - Posted - 11/07/2021:  04:40:24

Atta boy Jonty!!! Nice looking burger!!! My son has a large Blackstone gas flat top griddle and one of his specialties on it is smash burgers. Very thin patties with that seared crust on both sides. The thinner the better. He gets the onions cooking on it and then the burgers and toasted buns on the flat top. When that griddle is loaded, the smell is amazing. I prefer a smash burger over a big thick burger, although I’ve never turned away either!!!
Slammer!!!

rinemb - Posted - 11/07/2021:  05:00:04

Yep, you built a twice smash. Smash and cook patties, then need to smash the completed burger to work a bite into mouth.
I suppose if I were told I could only eat one meal the rest of my life, I would choose burgers…I would demand variation rights. Brad

Good Buddy - Posted - 11/07/2021:  14:12:29

Spanakopita and some scalloped potatoes. The smash burger sounds pretty good.

Edited by - Good Buddy on 11/07/2021 14:14:23

bubbalouie - Posted - 11/07/2021:  14:52:57

I did the shopping & Terry's cooking. I found veal cutlets & some really nice narrow sparrow guts. Not the big woody ones. For $3.99 a bunch. There's enough for tonight & tomorrows diner! Lundberg California brown basmati rice is a staple here.

She made bacon wrapped ham & cheese stuffed turkey breast last night! Got a loaf in the oven now! 

We're GONNA STARVE!

STUD - Posted - 11/07/2021:  15:33:36

Tonight, some cedar planked sea trout, mac and cheese, and miniature winter squash- I think they are called honeynut.

 

STUD - Posted - 11/07/2021:  15:36:37

The carnage: the cedar plank didn't survive too well. Good thing Al has a sawmill!

 

bubbalouie - Posted - 11/07/2021:  16:18:29

Fish is good for your heart & your head! I eat it as often as I can. And out of the can! 

I eat canned sardines packed with hot peppers & smoked mussels & oysters. I like kippers too.

There's a continuous supply of peppered, smoked salmon at our local store. 

We can get fresh ling cod , red snapper & halibut there too. Sometimes live oysters & clams.

rinemb - Posted - 11/08/2021:  04:25:59

quote:

---

Originally posted by figmo59

The carnage: the cedar plank didn't survive too well. Good thing Al has a sawmill!

---

Too funny!  Did you forget to soak it?  

I like cedar plank grilling.   Don't have a saw mill though, gotta pay big bucks for them. Brad

rinemb - Posted - 11/08/2021:  04:35:45

Last night, grilled local made bratwurst, German noodles, skillet buttered cabbage and peas with onion. Bottle of German beer to wash it all down.
There are as many ways to make (and cook) bratwurst as there is brewing beer.
For brats, we like coarse ground meat, no liquid smoke, subtle seasoning to include one or more of marjoram, mace, and/or nutmeg.
I poke a few tiny holes, grill until striped brown, then steam to finish. Wife says her fam from the old country steams first, then browns on grill. Next time!
Brad

Wet Spaniel - Posted - 11/08/2021:  05:06:57

They look great brats Brad - I was just reading a recipe for making some yesterday.

Good choice in beer too - I’ve had many pints of that in their home town of Munich!

Wet Spaniel - Posted - 11/08/2021:  05:11:35

I went out on a haggis hunt the other day, managed to bag a couple. Cleaned them up and we had them last night with ‘neeps and tatties’.

I’d ordered some meat from a mail order butcher who does good bbq and home charcuterie cuts. To get my order up to the free delivery price I added a haggis - I must confess I was a little disappointed and will go back to my usual type now. It wasn’t awful, just not as good as I was expecting from this butcher. The vegetarian haggis’ we got for my daughter (made by the biggest haggis manufacturer in Scotland) was surprisingly delicious.

 

rinemb - Posted - 11/08/2021:  05:54:23

If that plate has some peas on it, my wife would call it a perfect plating. ;-)

All we get is canned haggis here. I like it, but I don't know what the real deal does taste like. This company also has a vegetarian version. I am like you. I duplicate as best I can, a veggie style, of whatever meaty dish we are making, for my my vegetarian daughter and brother. Brad

 

csrat - Posted - 11/08/2021:  06:10:39

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by figmo59

The carnage: the cedar plank didn't survive too well. Good thing Al has a sawmill!

---

Too funny!  Did you forget to soak it?  

I like cedar plank grilling.   Don't have a saw mill though, gotta pay big bucks for them. Brad

---

I just posted about planking salmon on another thread! My favorite Winter grilling food.

How long do you soak your planks? I do mine for about an hour. Some say 15 minutes is all you need.

Edited by - csrat on 11/08/2021 06:12:48

rinemb - Posted - 11/08/2021:  07:22:08

quote:

---

Originally posted by csrat

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by figmo59

The carnage: the cedar plank didn't survive too well. Good thing Al has a sawmill!

---

Too funny!  Did you forget to soak it?  

I like cedar plank grilling.   Don't have a saw mill though, gotta pay big bucks for them. Brad

---

I just posted about planking salmon on another thread! My favorite Winter grilling food.

How long do you soak your planks? I do mine for about an hour. Some say 15 minutes is all you need.

---

I suppose I soak the planks of cedar or alter minimum 15 minutes, likely longer up to an hour or more, while I do other prepping.  I hold them under the water with a brick, then I may wait until the under side of the plank is beginning to blacken before putting the fish on.  I did not do any that style this summer, so, don't trust my recall.  ;-)  Brad

Wet Spaniel - Posted - 11/08/2021:  09:56:13

quote:

---

Originally posted by rinemb

If that plate has some peas on it, my wife would call it a perfect plating. ;-)

All we get is canned haggis here. I like it, but I don't know what the real deal does taste like. This company also has a vegetarian version. I am like you. I duplicate as best I can, a veggie style, of whatever meaty dish we are making, for my my vegetarian daughter and brother. Brad

---

that seems to be the one that is closest to a good real haggis brad.  I hope you some day get to try an original, theres something fun about bursting the wee beastie with a knife!

dat - Posted - 11/08/2021:  10:27:00

I believe tonight we are having chicken fried steak, mashed taters, cream gravy and broccoli, the broccoli is to keep it healthy