sdoocms
Is a Permanent Fixture
Carl
Posts: 5,296
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Post by sdoocms on Sept 16, 2018 19:33:09 GMT -8
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Post by rob3rto on Sept 16, 2018 22:36:45 GMT -8
Thought it was called "surf 'n turf"
However it's called it looks delicious!
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sdoocms
Is a Permanent Fixture
Carl
Posts: 5,296
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Post by sdoocms on Dec 25, 2018 7:14:07 GMT -8
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Post by Groundhog66 on Dec 25, 2018 9:34:04 GMT -8
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Post by 69ChevelleSS on Jan 4, 2019 8:39:19 GMT -8
We did a prime rib for dinner on Christmas day also. 6 ribs! Sadly, I didn't take any pics as I was too busy cooking!
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sdoocms
Is a Permanent Fixture
Carl
Posts: 5,296
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Post by sdoocms on Apr 6, 2019 6:23:53 GMT -8
I just love Lent and Fish & Chips!
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sdoocms
Is a Permanent Fixture
Carl
Posts: 5,296
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Post by sdoocms on Apr 13, 2019 6:26:29 GMT -8
Soft Shell Crabs are in season!
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donciccio
Is a Permanent Fixture
Posts: 6,160
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Post by donciccio on Apr 23, 2019 7:29:22 GMT -8
I don't know whats for dinner yet, but good golly its going to have feta cheese. I've been craving that stinky cheese for two days now.
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Post by Groundhog66 on Apr 23, 2019 7:46:45 GMT -8
Been slacking lately, have not posted any of my cooks in quite a while. Here are a few recent ones. Paella! Pizza! Thai Beef Bowl
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donciccio
Is a Permanent Fixture
Posts: 6,160
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Post by donciccio on Apr 23, 2019 7:51:36 GMT -8
Been slacking lately, have not posted any of my cooks in quite a while. Here are a few recent ones. Paella! Pizza! Thai Beef Bowl Looks good, but wheres the feta?
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Post by Groundhog66 on Apr 23, 2019 11:18:41 GMT -8
Been slacking lately, have not posted any of my cooks in quite a while. Here are a few recent ones. Paella! Pizza! Thai Beef Bowl Looks good, but wheres the feta?
No feta on those, but I did have it on a few salads lately.
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sdoocms
Is a Permanent Fixture
Carl
Posts: 5,296
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Post by sdoocms on Apr 27, 2019 4:27:26 GMT -8
Pesto crusted rack of lamb with Dijon potatoes and sauteed spinach.
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sdoocms
Is a Permanent Fixture
Carl
Posts: 5,296
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Post by sdoocms on May 1, 2019 6:35:54 GMT -8
I love soft shell crab season... This is a review that I wrote on a local Facebook page. This morning I was on Facebook when a picture showed up in my newsfeed. It was a picture of a soft-shell crab sandwich that was being served at Soiree in Smithville and it said get them before they're gone. So, I shared the picture to on a couple of forums and started counting the hours 'till evening. After stopping at the credit union to replenish my coin, I point my RAV4 north on 169 Hiway. Arriving, I exit my car, hoping and praying there is at least one soft-shell left. It didn't take long to find out that I was in luck. So, I order a beer and a sandwich and a side of hush puppies, and I sit back and wait. In a few minutes', nirvana is upon me. Chef Anita took a fresh roll, toasted it, piled on some colorful lettuce, a slice of tomato, what I think were pickled onions and cucumbers, topped that with Mr. Crab, slathered a thick tasty sauce on the lid of the bun, and then stuck a pin in it to hold it all together. Popping a puppy into my mouth and taking a swig of beer, I plan my attack. Breaking off some of the legs, so I don't poke an eye out, I pick it up and take a bite. The flavors and textures were amazing. First came the softness of the bread and the creaminess of the sauce, there was a hint of avocado in that sauce (or so I think), then simultaneously the crunch of the crab and a snap of the lettuce. That was followed by the sweetness of the tomato and the sharp bite of the pickled veggies. I would describe this crab as overweight, or should I say thick and meaty!
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Post by rob3rto on May 1, 2019 7:34:09 GMT -8
Tonight I shall be throwing together a pasta al forno dish.
INGREDIENTS
Rigatoni Passata Provolone cheese Parmigiano reggiano Mortadella cubed Salame cubed Mozzarell sliced 4 boiled eggs Small onion 2 garlic cloves Fresh Basil Thyme Extra vergin olive oil Salt
Onion/garlic simmered in olive oil until translucent. Passata simmered for 45 mins with the onion & garlic. Add fresh basil (rip leaves by hand DO NOT USE KNIFE!!) and dried thyme. Mix. Drain pasta (Al dente) Pour pasta into a large bowl with the passata and gently stir. Slice boiled eggs Cube the salame, mortadella, provolone, mozzarella. Add half of the cubed ingredients to the pasta and again mix.
Large baking dish. Layer of the pasta mix, one sliced egg, sprinkle of parmigiano, handful of the remaining cubed ingredients. Remaining pasta then another sliced egg, cubed mozzarella and a handful of grated parmigiano.
15 mins @ 200°c (static oven) 5 mins under grill at full power.
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Schef
Can't Tell Time
Posts: 9
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Post by Schef on May 1, 2019 7:35:50 GMT -8
Kapsalon
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Deleted
Deleted Member
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Post by Deleted on May 1, 2019 7:36:49 GMT -8
Do you eat the crab, shell and all?
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sdoocms
Is a Permanent Fixture
Carl
Posts: 5,296
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Post by sdoocms on May 1, 2019 18:30:18 GMT -8
Do you eat the crab, shell and all? The crab is a creature that has an external skeleton i.e. a shell. In order to grow they must shed that shell. So, for about 4-6 weeks every year they have no shell, just soft yummy flesh and that's when you eat them!
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donciccio
Is a Permanent Fixture
Posts: 6,160
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Post by donciccio on May 2, 2019 11:44:28 GMT -8
I love soft shell crab season... This is a review that I wrote on a local Facebook page. This morning I was on Facebook when a picture showed up in my newsfeed. It was a picture of a soft-shell crab sandwich that was being served at Soiree in Smithville and it said get them before they're gone. So, I shared the picture to on a couple of forums and started counting the hours 'till evening. After stopping at the credit union to replenish my coin, I point my RAV4 north on 169 Hiway. Arriving, I exit my car, hoping and praying there is at least one soft-shell left. It didn't take long to find out that I was in luck. So, I order a beer and a sandwich and a side of hush puppies, and I sit back and wait. In a few minutes', nirvana is upon me. Chef Anita took a fresh roll, toasted it, piled on some colorful lettuce, a slice of tomato, what I think were pickled onions and cucumbers, topped that with Mr. Crab, slathered a thick tasty sauce on the lid of the bun, and then stuck a pin in it to hold it all together. Popping a puppy into my mouth and taking a swig of beer, I plan my attack. Breaking off some of the legs, so I don't poke an eye out, I pick it up and take a bite. The flavors and textures were amazing. First came the softness of the bread and the creaminess of the sauce, there was a hint of avocado in that sauce (or so I think), then simultaneously the crunch of the crab and a snap of the lettuce. That was followed by the sweetness of the tomato and the sharp bite of the pickled veggies. I would describe this crab as overweight, or should I say thick and meaty! Your write up made my tummy grumble with hunger, however all I see is a giant fried spider. I enjoy crab, but I've never been able to eat it this way. Gives me the heebie jeebies I tell ya.
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sdoocms
Is a Permanent Fixture
Carl
Posts: 5,296
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Post by sdoocms on Oct 25, 2019 11:12:47 GMT -8
That dreaded day has arrived! Two times a year I go to the dentist office and lay upside down while somebody picks, probes, cleans, brushes, jackhammers my teeth until they're clean! When that ordeal was finished, I went out to my car, looked into the mirror, smiled and decided those teeth were entirely too clean. Now the question becomes how do I get them dirty again? That's when one of the voices in my head whispered, "how about some barbecue?" Pointing the nose of my RAV4 northward I had a I-29 and take the Mid-Continent Trafficway/Cookingham Drive exit. I then go south on North Ambassador Drive and arrive at my destination. Place that serves wonderful barbecue and pretty good breakfasts to. Stepping out of my car I open the door to Scott’s kitchen and Catering at Hangar 29! Let's talk about the beans first! Because you see they were one of the sides I got when I ordered the four-bone rib and burnt end dinner along with the beans came some cheesy potatoes. You're probably looking at the picture of the beans wondering what's so special about them. We'll just stick your fork in an twirl it around a little bit and you're going to find things like brisket, and bacon with beans in a nice sweet sauce. There was so much meat in that that you could almost consider it a meat stew with some beans. Were you to be given a bowl that was large enough and you filled it with those beans you could make a meal out of them? So, that brings us to the burnt ends! But then no one comes to a barbecue place just for beings, I can't remember the last time I had the burnt ends that were as tender and a succulent as these were. Now I know the true burnt end is all crispy and crunchy and gnarly and stuff like that. But let's face it there's one order of those on every brisket that's cooked and that's where they came in with serving cubed brisket as burnt ends. I can honestly say these were top of the line. And then there are the ribs! They were big enough to come off of a dinosaur, thick, meaty, tender, juicy, succulent pork. Whoever coined the term Hog Heaven had to be thinking of these ribs when they came up with that phrase. I covered the burnt ends and ribs in a spicy BB sauce and dug in!
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sdoocms
Is a Permanent Fixture
Carl
Posts: 5,296
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Post by sdoocms on Nov 14, 2023 12:35:39 GMT -8
Ye olde double cheeseburger!
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