Never did grilled carrots before. They were good, not great. Need to figure out something different for them. Grilled naked then doused with olive oil, salt, pepper, then some local honey I just got
Never did grilled carrots before. They were good, not great. Need to figure out something different for them.
Roast them in the oven at 425 on the top shelf with some olive oil salt and cracked pepper. Time depends on your oven, altitude, and number of carrots. Then grill them like you did. Got to soften them babies up a little.
So you might say wtf is with all the brats well for those of you who don't understand wisconsin we eat brats plain, in buns, Mac n cheese, ramen, soup I mean they go with everything. These are going into a stupid amount of soup to feed the "team"
Cream cheese and spinach stuffed pork loin (shamelessly stolen from Patrick) with smoked artichokes and cauliflower soup. I've got to start taking pictures, but the smoked artichokes were phenomenal.
Cut the tips off the artichoked and boil for about 15 minutes, then strain. Spritz lemon juice over the tops, then sprinkle with rub of choice and place off direct heat for an hour. I made an aioli to dip them in, but they were so flavorful we ended up just eating them plain.
"Cooking isn't about struggling; It's about pleasure. It's like sǝx, with a wider variety of sauces."
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
@Wylaff said:
Cream cheese and spinach stuffed pork loin (shamelessly stolen from Patrick) with smoked artichokes and cauliflower soup. I've got to start taking pictures, but the smoked artichokes were phenomenal.
Cut the tips off the artichoked and boil for about 15 minutes, then strain. Spritz lemon juice over the tops, then sprinkle with rub of choice and place off direct heat for an hour. I made an aioli to dip them in, but they were so flavorful we ended up just eating them plain.
Was that a low smoke on the artichokes? Sounds great.
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@Wylaff said:
Cream cheese and spinach stuffed pork loin (shamelessly stolen from Patrick) with smoked artichokes and cauliflower soup. I've got to start taking pictures, but the smoked artichokes were phenomenal.
Cut the tips off the artichoked and boil for about 15 minutes, then strain. Spritz lemon juice over the tops, then sprinkle with rub of choice and place off direct heat for an hour. I made an aioli to dip them in, but they were so flavorful we ended up just eating them plain.
Was that a low smoke on the artichokes? Sounds great.
I was at 250. You want the water left inside to become steam. I did a batch of smoked almonds along side them. Always a good treat.
"Cooking isn't about struggling; It's about pleasure. It's like sǝx, with a wider variety of sauces."
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
Tabbouleh made with quinoa instead of bulgur wheat. Lots of vitamin K.
from Wiki:
"In 1929, Danish scientist Henrik Dam investigated the role of cholesterol by feeding chickens a cholesterol-depleted diet.[64] He initially replicated experiments reported by scientists at the Ontario Agricultural College.[65] McFarlane, Graham and Richardson, working on the chick feed program at OAC, had used chloroform to remove all fat from chick chow. They noticed that chicks fed only fat-depleted chow developed hemorrhages and started bleeding from tag sites.[66] Dam found that these defects could not be restored by adding purified cholesterol to the diet. It appeared that – together with the cholesterol – a second compound had been extracted from the food, and this compound was called the coagulation vitamin. The new vitamin received the letter K because the initial discoveries were reported in a German journal, in which it was designated as Koagulationsvitamin" https://en.wikipedia.org/wiki/Vitamin_K
Comments
Vote the fvck up Steve!! All three recent posts, f’in amazing! @Stubble
Here you go @RobbyCruz here is whats for dinner in Alaska
Tabule and burgers.
Or tabouli or tabouleh
Mac n cheese brats, hotdogs just because grills on and steak
Never did grilled carrots before. They were good, not great. Need to figure out something different for them. Grilled naked then doused with olive oil, salt, pepper, then some local honey I just got
Roast them in the oven at 425 on the top shelf with some olive oil salt and cracked pepper. Time depends on your oven, altitude, and number of carrots. Then grill them like you did. Got to soften them babies up a little.
So you might say wtf is with all the brats well for those of you who don't understand wisconsin we eat brats plain, in buns, Mac n cheese, ramen, soup I mean they go with everything. These are going into a stupid amount of soup to feed the "team"
And the gross sweet potatoes are for the wife... I hate sweet potatoes
You will need a bean pot for this but it's really good. My fathers recipe that he got from my grandmother.
Um, could stand to be just a tad brighter…. 🤫
So could a lot of us
how's this?
Much better, Rodger. Now I can make it out well enough to read it with my one tired old eye…😃
I may even copy it for later. Thanks….. 👍👴🏻
Pan fried tilapia, mushroom risotto and stuffed mushrooms.
eggplant Parmesan, with the hot dry weather we have had a bumper (too much) crop.
We had a conversation on vherf about tilapia...ask @rsherman24 about it...
Cheese burger pizza? Looks tasty.
MOW badge received.
Yep it was okay... probably not again
I had a box of Pasta, 3 sausage, two meatballs and finished it off with 2 PBJ for dessert.
I’m not sure if I’m grossed out or super impressed. I’ll let ya know tomorrow.
MOW badge received.
@Patrickbrick have you decided
Cream cheese and spinach stuffed pork loin (shamelessly stolen from Patrick) with smoked artichokes and cauliflower soup. I've got to start taking pictures, but the smoked artichokes were phenomenal.
Cut the tips off the artichoked and boil for about 15 minutes, then strain. Spritz lemon juice over the tops, then sprinkle with rub of choice and place off direct heat for an hour. I made an aioli to dip them in, but they were so flavorful we ended up just eating them plain.
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
I would probably dice the pickles and mix with the sauce, but it doesn't look bad at all.
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
Was that a low smoke on the artichokes? Sounds great.
I was at 250. You want the water left inside to become steam. I did a batch of smoked almonds along side them. Always a good treat.
At any given time the urge to sing "In The Jungle" is just a whim away... A whim away... A whim away...
Impressed.
MOW badge received.
Tabbouleh made with quinoa instead of bulgur wheat. Lots of vitamin K.
from Wiki:
"In 1929, Danish scientist Henrik Dam investigated the role of cholesterol by feeding chickens a cholesterol-depleted diet.[64] He initially replicated experiments reported by scientists at the Ontario Agricultural College.[65] McFarlane, Graham and Richardson, working on the chick feed program at OAC, had used chloroform to remove all fat from chick chow. They noticed that chicks fed only fat-depleted chow developed hemorrhages and started bleeding from tag sites.[66] Dam found that these defects could not be restored by adding purified cholesterol to the diet. It appeared that – together with the cholesterol – a second compound had been extracted from the food, and this compound was called the coagulation vitamin. The new vitamin received the letter K because the initial discoveries were reported in a German journal, in which it was designated as Koagulationsvitamin"
https://en.wikipedia.org/wiki/Vitamin_K
Dinner and dessert.