Brian T - Posted - 08/14/2022:  18:24:40

My SIL works for a well-to-do company, he's doing well apparently.
Boss guy gave him a BIG GREEN EGG for his birthday. I gave him a phone call.

STUD - Posted - 08/18/2022:  18:55:51

We did some fully loaded quesadillas tonight. Flour tortillas (mouse chewed ends cut off) filled with shredded cheddar and some hot sausage crumbled and sauteed with onion and jalapenos. Quickly seared on the cast iron skillet until everything was browned and melty. Toppings: salsa, sour cream, lettuce, and guacamole. Tasty!

STUD - Posted - 08/19/2022:  18:22:40

Nothing...
Ate a late n large lunch...

Brian T - Posted - 08/19/2022:  21:19:02

Made great plans. Then remembered that I had ordered supper from the pub for 5PM! DUH!!
Calamari, Fries, Slaw, Green Salad and all the goopy, runny sauces to with it.
They do such a job, cooked by the clock. Not raw but tender not over done and tough.

I pick their menu apart and order all the bits that I want to eat, they don't care, put prices on it all that are not unreasonable. They help me to eat really well.

Brian T - Posted - 08/21/2022:  21:32:00

Like a Reuben but a slab of fish and tartar with Swiss slices and pan fried in a little olive oil.
I can sense my craving for fishy things. Normally doesn't hit me until spring, say March, for a couple of months.

STUD - Posted - 08/22/2022:  07:05:09

hanks fer hotdogs last night...
T Bone steak n fried Tedders n veggies.?
The night before...

Looks like American chop suey tanight..
Duck bits tammara..Liz's B'day..

N then stuffed peppers... made with left overs..

STUD - Posted - 08/22/2022:  17:23:33

Tonight: American Chop Suey or American Goulash. Whatever you want to call it, we did it. Onions, peppers, a jar of marinara sauce, ground beef, and sausage. Tubular pasta. Shredded cheddar cheese. Good!

slammer - Posted - 08/22/2022:  18:19:09

Stuffed peppers with leftovers……………that’s just wrong…………….for me!!! No invitation required……..this time!!!
Happy B-Day Liz!!! Everybody in da U.P. Wishes ya a Happy Birthday and many more!!!
Slammer!!!

STUD - Posted - 08/23/2022:  04:54:44

But Slammer we got you the ..Red Ones.... ;0)

Not Green.....

STUD - Posted - 08/23/2022:  04:55:59

N....NO MIRICAL WHIP INVOLVED...! :0)

STUD - Posted - 08/23/2022:  17:53:01

Fire grilled duck breast dirty bird seasoning blackened..
Asspearahgas.. n ceaser salad with real home made from scratch ceaser dressing...

Liz's B'day dinner...

Cake for dessert..n olives n feta cheese as an appitizer...

The duck was killa...!

Brian T - Posted - 08/23/2022:  19:37:16

Naan bread pizza. All I can buy here is plain (no garlic, no pepper). IF I can find the Naan bread from Wednesday groceries.
Concave upside down, salsa for tomato sauce. Nothing drips off.
Sliced onion, green pepper and pizza pepperoni, TexMex shredded cheeses blend. Two of them fit on a sheet pan in my oven.
Need to pound down a serious drink for the prep. Good CabSauv red again from Chile with the food. Or Swamp Donkey dark ale?

Brian T - Posted - 08/24/2022:  15:40:19

Naan bread checked on the grocery list, never made it to the check out some how.
I piled up all the pizzs fixin's on a plate, whacked it to melt the cheeses and got busy with a knife and fork. Not bad at all with a few good glugs of Tabasco green.

RonR - Posted - 08/24/2022:  18:21:53

I had a left over smoked pork sandwich with broccoli rabe, sharp provolone ,and hot peppers. For a side, we made spaghetti squash with Locatelli cheese and Saracchi sauce.

paulac7 - Posted - 08/24/2022:  18:24:07

Grilling again with corn on the cob and some pork parts. No leftovers.

Brian T - Posted - 08/24/2022:  22:20:24

Some day, I hope to get a dinner off this thing.
My SIL works for a wealthy company. He's doing well.
Birthday was Aug.11. Boss gave him a Big Green Egg, XL size.
He's very good at the long, low, slow BBQ for wonderful meats of all kinds.

I'm still digging in the freezer. But I baked 3/4" slices of onions and yams in BBQ rubs
to go with meaty stuff. Took the better part of an hour.

Brian T - Posted - 08/24/2022:  23:34:42

I'll do this again....
Mix 3 tbsp corn flour with 3 tbsp BBQ dry rub. Cut the yam and the onion into 1/2" to 3/4" thick slices. Oil the slices, and dust top sides with rub mix. Lay out like a pushed over stack of coins.
45 mins at 350F and fried some old, old ham with a bit of pineapple mush.

I like to cook/bake on cast iron, I use a sheet of non-stick Al foil on the iron. Held the heat on the veg.

rinemb - Posted - 08/26/2022:  18:32:07

Tonight, we heated up some leftover ribs. Then took a pile of homegrown Juliet tomatoes and homegrown okra and stewed them with onion, tomato paste and other goo. (With the leftover stewed tom/okra we will spice it up a bit perhaps with old bay and add shrimp or a fish?)

 

slammer - Posted - 08/27/2022:  18:43:22

Thanks for sharing Brad, but my my stomach dropped looking at that picture!!! Not your fault and I hope you enjoyed the hell out of it, but the one thing I hate more than green pepper and celery is okra!!! Luckily, it is forbidden in da U.P. and not seen here or EVER talked about. It is the real reason people have migrated hear in da first place.
Stuff gives me the Willys just thinking about it. !!!
Slammer!!!

Brian T - Posted - 08/28/2022:  15:34:54

Another plan, hope I can find everything.
Scallops & mushrooms in butter & garlic and some bread crumb at the end.
Onion rings and curly fries seasoned spuds baked in oven from frozen.

slammer - Posted - 08/28/2022:  17:18:18

Brian, that sounds like a gourmet bachelor dinner!!!
Slammer!!!

rinemb - Posted - 08/28/2022:  17:31:41

quote:

---

Originally posted by slammer

Thanks for sharing Brad, but my my stomach dropped looking at that picture!!! Not your fault and I hope you enjoyed the hell out of it, but the one thing I hate more than green pepper and celery is okra!!! Luckily, it is forbidden in da U.P. and not seen here or EVER talked about. It is the real reason people have migrated hear in da first place.

Stuff gives me the Willys just thinking about it. !!!

Slammer!!!

---

Though I grew up on the fighting borders, on the northern-ish side, my matriarch side was southern, so I grew up on a fusion of yankee/confederate cuisine.  So okra was a staple.... 

Brian T - Posted - 08/29/2022:  14:04:36

Well, Slammer, that it is. There's just me and the cat rambling around in the house.
454 grams is = a pound weight. The scallop bag said 400 grams. I killed it.
My partner died May 01. She didn't like shrimp or scallops.

The Friskies wet cat food that I serve Rumpuss claims to be salmon-derived. She likes that.
She won't touch a scallop, shrimp or round fish of any kind, raw or cooked.

STUD - Posted - 08/29/2022:  16:03:40

Liz here:
Soup from the wild turkey carcass! I did a quasi-Asian hot and sour soup with stock made from the carcass, leftover carrots and peas, celery, and onions. After everything cooked down, I strained it and added 2 chicken bullion cubes, onion, garlic, and a couple of hot peppers from the garden. Other ingredients included egg noodles, sausage, and the leftover turkey meat, plus rice vinegar, chili garlic paste, and ginger. Pretty good! Al didn't even add a bunch of hot pepper!

 

slammer - Posted - 08/29/2022:  17:59:12

Liz, ya had me at. carc ass !!! I love the way you come up with using leftovers and turning it into something amazing. That sounds great and right up my alley!!! First time I ever ate tofu was in Hot and Sour soup at an Asian restaurant. Had know idea what it was , but ate the hell out of it. I’m gonna steal your idea, hadn’t thought about it in a long time. Thanks!
Slammer!!!

rinemb - Posted - 08/30/2022:  04:40:16

Sunday night I made a “French Family Roast Chicken.” Or so says the guy in the “French Cooking Acedemy” on YouTube. A fairly high heat quick roast of 400*F. The method he claims common is to roast on its side (propped up by potato chunks) then turn to other side, the finally breast side up. The pan eventually includes potatoes, onion, tomatoes, then I hacked it to include carrots. The fussiness with small chicken gives it an even skin crisp and brownness, I guess.
Brad

rinemb - Posted - 08/30/2022:  18:08:49

Liz. Nice cookin there. While I can’t tolerate the heat, I feel akin with using what you have and repurposed creative leftover dishes. Brad

rinemb - Posted - 08/30/2022:  18:27:09

Monday night leftover French Roast Dinner from Sunday.
Tonight, wife made salad with stuff from the fridge and stuff from the garden. And, she whisked up a V&O with Dijon mustard and spices for the dressing. All yummy!
Brad

Brian T - Posted - 08/31/2022:  12:03:46

Shopping day AND all sorts of parcels and packages in the mail.
I guess that rice will be on the menu, just has 15 grams of Persian Saffron in the mail!
I'll keep the 5g unit and give the 10g unit to my SIL as a birthday present.

rinemb - Posted - 09/01/2022:  07:40:06

quote:

---

Originally posted by Brian T

Shopping day AND all sorts of parcels and packages in the mail.

I guess that rice will be on the menu, just has 15 grams of Persian Saffron in the mail!

I'll keep the 5g unit and give the 10g unit to my SIL as a birthday present.

---

We were at the Lebanese Market near our home a few days ago, to buy a particular rice, and a few other goodies.  I noticed glass vials of saffron the seemed like a lot of saffron for the money.  Not sure of its quality, but too good of a price to pass up.  Brad

Brian T - Posted - 09/01/2022:  12:18:27

I think that I paid about $7.00/gram. That's $3,178.00/pound (454g).
Even if I were to use a dozen strands at a time, I have more than enough for anyone's lifetime.

rinemb - Posted - 09/02/2022:  04:33:43

quote:

---

Originally posted by Brian T

I think that I paid about $7.00/gram. That's $3,178.00/pound (454g).

Even if I were to use a dozen strands at a time, I have more than enough for anyone's lifetime.

---

One time I bought saffron in blister packs.  About 6? Individual sealed packs on a card.  Seemed to make sense to keep it fresher longer.

Brian T - Posted - 09/02/2022:  13:37:37

I suppose that it might depend upon how permeable the blister material is.
The stuff that I bought is in little thick walled glass jars with screw-top lids.
If anything, this will force my hand to search for a couple of "show-off" new dishes.

I bought a few ounces of "cocoa nibs" for the same reason. I really like all the recipes that I have in my cook book but a little novelty never hurt. Won't be the first time that a potful hit the big white telephone.

paulac7 - Posted - 09/02/2022:  16:40:36

Unstuffed egg rolls tonite. Quick, easy and tasty!

Edited by - paulac7 on 09/02/2022 16:41:18

 

csrat - Posted - 09/02/2022:  18:22:51

quote:

---

Originally posted by paulac7

Unstuffed egg rolls tonite. Quick, easy and tasty!

---

Ha! That's a good idea! No need to get out the fryer! Just a little hot mustard and you're good!

If you were on one of those cooking shows where that British jackass insults everyone, this dish would be, "Deconstructed Egg Rolls" and would end up costing $22 at a high-end eaterie.

Tonight was Brinner(breakfast for dinner). Patio Steaks, eggs, bacon, hash browns w/diced peppers. Dessert was fresh fruit topped with this coconut flavored, Greek yogurt that was on sale. Darn good topping for strawberries, muskmelon, blackberries and Honeycrisp apples. 

rinemb - Posted - 09/03/2022:  04:24:48

“Brinner”, like that. I guess I have eatin brinner many times. What was your “patio” steak? Brad

csrat - Posted - 09/03/2022:  05:04:52

quote:

---

Originally posted by rinemb

“Brinner”, like that. I guess I have eatin brinner many times. What was your “patio” steak? Brad

---

Some call them Blade steaks or Flat Iron steaks. They come from around the scapula, I'm told. The way they're cut makes them even, flat and uniform in thickness, so they're easy to cook just the way you want them. 

bubbalouie - Posted - 09/03/2022:  07:22:58

Not dinner but an appetizer. Figs are in season here & we are bumming them off anyone we know with a tree!

I have one that I raised from a twig that I've kept in a pot that is a gangly 10" tall. We have had a few figs off it over the years but they thrive on neglect. Last year we put it in its biggest pot so far so none this year. I guess we treated it too nice! This winter it goes in the ground.

For the appetizer cut a fig in half (basically a green bag of jam) & put a gob of blue cheese on it & wrap it in prosciutto & grill it until the outside is crispy & the inside is warm & gooey. The salty sweet umami flavours will blow your socks off! 

For all the blue cheese haters GROW UP! Widen your horizons! I hated the smell of it too. A gob of it on a steak or burger takes it to another level. ( J/K I hate a lot of other stuff too!)

If i handed you one of these appetizers you wouldn't even know it was blue cheese! 

You'll turn into Snuffles from Quick Draw McGraw! youtube.com/watch?v=MmPh8TJu2IY

Edited by - bubbalouie on 09/03/2022 07:32:53

Wet Spaniel - Posted - 09/03/2022:  07:50:24

Fired up the trash can tandoor last night. Great fun way of cooking , we had tandoori chicken, beef seek kebabs and naan bread - the naans didn’t turn out great but it’s a learning curve.

 

bubbalouie - Posted - 09/03/2022:  08:25:22

This is the tree when it was producing a few figs. 

rinemb - Posted - 09/03/2022:  12:29:56

quote:

---

Originally posted by Wet Spaniel

Fired up the trash can tandoor last night. Great fun way of cooking , we had tandoori chicken, beef seek kebabs and naan bread - the naans didn’t turn out great but it’s a learning curve.

---

What is the charred thing at the bottom. A heat shield or food.  Just askin! ;-)

btw,  that beef and chicken looks great. Could I do same with my BGE?

rinemb - Posted - 09/03/2022:  12:31:52

quote:

---

Originally posted by bubbalouie

This is the tree when it was producing a few figs. 

---

Many of Lebanese friends in town plant a fig tree or two.  Even if it does not produce figs, it's an homage to the old country.  

Brian T - Posted - 09/03/2022:  13:35:32

Bleu cheese?
14" -16" crust
Granny smith apples, cored and cut into 1/4" slices
1C crumbled bleu cheese
1 tbsp chopped Rosemary
1C chopped pecans.
1C grated Monterey Jack cheese
Good crack of fresh black pepper
Grill 400F until cheese melts/apple cooked a little
>> any tomato sauce is OK, Ranch salad dressing works well.

Wet Spaniel - Posted - 09/03/2022:  14:17:33

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by Wet Spaniel

Fired up the trash can tandoor last night. Great fun way of cooking , we had tandoori chicken, beef seek kebabs and naan bread - the naans didn’t turn out great but it’s a learning curve.

---

What is the charred thing at the bottom. A heat shield or food.  Just askin! ;-)

btw,  that beef and chicken looks great. Could I do same with my BGE?

---

You're right Brad - they are sacrificial half potatoes - act as both a stopper and a heat shield.  I'm not au fait with the design o the bge but if you could have some coals at the base and just prop the skewers up, you'd be laughing.  If you Google/Amazon either tandoor skewers of seekh kebab skewers you will find the long, heavy duty ones required.

bubbalouie - Posted - 09/03/2022:  19:58:32

rinemb We were having a fall party & a friend gave me a stick with one leaf on it. I was pretty busy so I stuck it out of the way & forgot about it until the next spring! We get WAY more rain than snow here in the winter & it was in a icecream tub full of water. I figured it was toast but there was one bud on it so I planted it. It grew pretty fast! The lady that gave it to me said she got it from an Italian guy that said they grow out of rocky ground where he came from & don't water it too much.

They are easy to propagate by Air Layering. You clean off an inch or two of the outer bark. Then you wrap the wound in some damp sphagnum moss or mossy potting soil.
Wrap that around with shrink wrap & zip tie it on above & below the bulge. You can wrap that all in some aluminum foil. Every now & then put some water in the uphill side.
When it starts to form roots plant it!

They are pretty easy to grow. You can just take a branch & rough up the end with a pocket knife to rough up the bark, put some rooting hormone on it & stick it in some moist potting soil.

I've started them to give to friends.

rinemb - Posted - 09/04/2022:  04:35:03

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by rinemb

quote:

---

Originally posted by Wet Spaniel

Fired up the trash can tandoor last night. Great fun way of cooking , we had tandoori chicken, beef seek kebabs and naan bread - the naans didn’t turn out great but it’s a learning curve.

---

What is the charred thing at the bottom. A heat shield or food.  Just askin! ;-)

btw,  that beef and chicken looks great. Could I do same with my BGE?

---

You're right Brad - they are sacrificial half potatoes - act as both a stopper and a heat shield.  I'm not au fait with the design o the bge but if you could have some coals at the base and just prop the skewers up, you'd be laughing.  If you Google/Amazon either tandoor skewers of seekh kebab skewers you will find the long, heavy duty ones required.

---

I think a gutted BGE will do perfect. Your cooker reminds me of STUDs barrel cooker.

rinemb - Posted - 09/04/2022:  04:43:52

Back to basics last night.
Ribeyes, thick-ish cut and well fatted. Seared and served md-md rare, covered with sautéed mushrooms, and with grill roasted pots and carrots dusted with garden grown chopped oregano and thyme, then sprinkled with home grown parsley and chive at the table. Paired with a petite Syrah.

1935tb-11 - Posted - 09/04/2022:  04:58:14

from what i saw thawing this morning ,,looks like london broil with veggies ,, okra and green beans today.... F1 racing,,football and london broil ? pretty good day for me !!

oh yeah i gotta replace a couple screens on the back of the house ,,,no biggie

bubbalouie - Posted - 09/04/2022:  06:06:08

It's great to have homegrown herbs eh? Makes a big difference in everything we cook!