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Originally posted by monstertone

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Originally posted by STUD figmo Al

Rack of lamb, roasted potatoes, and peas.

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Now yer talkin'.

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Please, please, please...tell me you did not have jalepenos anywhere in there!   That said, eat it the way you enjoy it!  
for me, peas and potatoes  will reek parsley and parsley, and S&P.   The lamb will reek rosemary, thyme, mint.  
that said, there is no bad lamb, bad pots, or bad peas.

i so wish we could still buy fresh English truly tiny/baby peas.  I am talking 6-mm ish, not 8-12 mm peas. But we like 'em all.  Brad

Although many may cringe at my use of chilies, rest assured never on lamb. Spices, rubs, & herbs, certainly. 

Fresh veggies, absolutely. Preferably greens other than peas, but to each his own.

Have a nice day. 

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Originally posted by rinemb

quote:

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Originally posted by monstertone

quote:

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Originally posted by STUD figmo Al

Rack of lamb, roasted potatoes, and peas.

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Now yer talkin'.

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Please, please, please...tell me you did not have jalepenos anywhere in there!   That said, eat it the way you enjoy it!  
for me, peas and potatoes  will reek parsley and parsley, and S&P.   The lamb will reek rosemary, thyme, mint.  
that said, there is no bad lamb, bad pots, or bad peas.

i so wish we could still buy fresh English truly tiny/baby peas.  I am talking 6-mm ish, not 8-12 mm peas. But we like 'em all.  Brad

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Garlic..olive oil...rosemary..salt n pepper........

Nope.. no jalapenos.... ;0)

Oh..char grilled... :0)

Tonight's pizza: salame robusto, hot Italian sausage, peppers and onions. Mozzarella. Sauce from a local favorite grinder shop, that recently re-opened after a lengthy closure (the owner severed his Achilles tendon.)

That looks great Al,but you might want to check it for stray tendon pieces.

I feel his pain. I’ve torn my left Achilles twice in30 years and I don’t recommend it. Mine is still severed and surgery is not recommended in my situation. My biggest problem is going up and down steps. I feel very unsure and unstable, but I get by just fine for normal stuff, just won’t win any races!!!
Slammer!!!

Chips n salsa...
Nicely hot habinairo salsa..
I got a bacon cheeze berger all the trimmings.. n slaw with fries..
Liz got 3 tacos 2 chicken one pork..
Sorry i was so hungry...fergot to take pics.. :0)

Fresh from the picken to the kitchen , rhubarb pie !

A buddy ..got his smoker goin...
Ribs..pulled pork ..n..brisket..

All the usual sides..
Beans ..deviled eggs salid n.pasta salids..tadder salid too..
Triffle..n cheeze cake..

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Originally posted by heavy5

Fresh from the picken to the kitchen , rhubarb pie !

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Me Mom did strawberry rubarb ..stuff to die fore...

Neveah been duplicayted...

A treat fer sure..

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Originally posted by heavy5

Fresh from the picken to the kitchen , rhubarb pie !

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Bob, that is indeed, a fine looking maringue pie. I have to admit. I have never had rhubarb Maringue pie.  Brad

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Originally posted by rinemb

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Originally posted by heavy5

Fresh from the picken to the kitchen , rhubarb pie !

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Bob, that is indeed, a fine looking maringue pie. I have to admit. I have never had rhubarb Maringue pie.  Brad

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I bet that it's pretty good..!

Tangy n sweet... i am thinkin..

I’ve never seen meringue on a rhubarb pie either, but I’m pretty sure I’d be OK with it!!!
Looks good!!!
Slammer!!!

Thks guys , Rhubarb has long been my favorite pie !

Tonight: store made fried chicken from the Big Y, steamed broccoli, and mac and cheese. The mac and cheese is one of three pans this size that I (Liz) made this evening, with leftovers from an insanely huge cheese platter that I bought for a doll club event yesterday. It was barely touched, and we probably had 4 lbs of sliced cheese left. I took it to another event this morning, and used even more for the mac and cheese. We still have a pound or so left.
And I WRECKED the kitchen! Al wants his kudos for doing all the dishes afterwards.

Al always said you were a kitchen wrecker!!! Part of the price fer eatin good food.
I’m one of those organized cooks in that when I’m done making a meal the only thing left to clean is the plates and silverware and the pot or pan. Mrs. Slammer is pretty damn good at destroying a kitchen though too.
Slammer!!!

Bergers beans n dogs...
Mini cheeze cakes fer deezert...

I made pulled bbq chicken yesterday. Made it in the slow cooker. So easy, just cut chicken breasts in pieces, season with your favorite seasonings, meanwhile, spray slow cooker with oil, dump in 1/2 jar of your favorite bbq sauce, add chicken, add 1/2 cup chicken broth, turn slow cooker on high and forget it for a couple of hours.

When chicken is done, remove it, pull all piece and return to slow cooker. I served it with beans, rice and a small salad.

Last night a quick and good dinner. Chicken thighs direct on the grill, grilled roast’n ears, and Marilyn made a cucumber salad, Oma’s recipe.
A red wine. Why? Because we are drink testing in search of a new “everyday” red wine. Brad

Should your taste buds dictate a hearty red, you might try an Argentine or Chilean Malbec. A good Red Zinfandel might surprise you.

Brad , please let us know what your new everyday or table wine is when ya find one.
I’m not a big wine drinker, but I would like to find a decent GOTO wine to have on hand and start enjoying!!!
Slammer!!!

Cowboy steak...ovah the coals..
Montreeall sesoning..

Perfect..

Oh n a good rock pile can make ah guy hungry by the end of the day.. :0)

Re: "...  a good rock pile can make ah guy hungry ....  ."

Yes indeedy!!

Warning ... Thread drift.  To once again  borrow (?) from Mike Gregory .... everybody grab yer banjos and sing along:  "On that old rock pile, with a ball and chain, they call me by a number, not a name, Lord, Lord, gotta do my time .....   etc., etc. "  

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Originally posted by monstertone

Should your taste buds dictate a hearty red, you might try an Argentine or Chilean Malbec. A good Red Zinfandel might surprise you.

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We are Malbec fans.  And many have good value.  It is a good choice for an "everyday" wine, taste and value.  We love a good Zin, especially with pizza.  Our favorite is the Jessup brand.  Unfortunately, about the only way to get it, is to be a club member, but it's a bit $$. We are a club member just to get it.  Before they sold out, the Ravenswood Zion was in our everyday rotation. It was a great vineyard to visit.  Currently, we are focusing on a Cab or Cab blend for a primary "everyday" red wine.

A very popular ED red around here is a Paso Robles, Cabernet Sauvignon.  We decided though it is good, the finish is a tad too fruity for us.   For our budget,  we want the ED wine to fall into the 15-19 dollar price range. Brad