My 3 yr old son dips his french fries in Ranch dressing and I usually finish what he doesn't eat. I find myself liking it now. Damn kid turning me into a redneck Ranch hound.
Do we have any jicama fans here? I need to get into them again, and just read a recipe using them raw with lime juice and Tajin (the latter of which I've never tried). Sounded good though.
Sliced very think, jicama serves as the "taco" for some seared ahi, a dab of guac, and some pico. Phenomenal. Had them in Phoenix one time about ten years ago and revisit on a binge every so often. Use a mandolin to slice the jicima very thinly.
This is great for a bunch of reasons. I loved Good Eats. When I was first teaching myself to cook some and he made things interesting and explained relatively easy ways to cook
Since....I thought he sold out and was kinda a douche. And he totally redeems himself Chugging the one hot sauce is great
Me an some colleagues just went to a little BBQ place for lunch. It was really good! The "meat platter" gives you a choice of two meats, fries, and coleslaw for $14.99. I got the ribs and the brisket, and both were excellent. I'm stoked, because I didn't know there was a decent, humble BBQ shack in Metro Vancouver, and now I've found one! The Butcher's Block BBQ at Hastings St. & Gilmore Ave.
With all its sham, drudgery, and broken dreams, it is still a beautiful world. Be careful. Strive to be happy. ~ Desiderata
Oh my. The steak was wonderful and everything else was good. The sweet potato was one if the good ones. Seems half of the time they are not as sweet...this was excellent.
Wowowow everything looks delicious! I could make a meal out of those mushrooms n onions alone yum. How do you prepare the eggplant before grilling? Or is it served a special way? I've never tried grilling eggplant before but that's a great idea.
Do you salt the eggplant and let it sit? Drains a bit and cuts a bit of bitterness. I do but it may just be a wives tale
My grandmother always salted them. It definitely makes them more tender, especially when grilled. I usually fry them for parmigiana and I don't notice a difference so I don't bother salting them. As for the bitterness, I'm not sure. I remember as a kid, eggplant seemed to be a lot more acidic. I cook it all the time now without salting and it's never acidic. About 8 years ago I was talking with a cook from Italy. His English was crap but he basically said eggplants aren't acidic anymore. I'm not sure what that means exactly but I'm assuming in mass production farming they've been able to eliminate it???
Hedo, this is for you. Fresh ciabatta Heirloom tomato
Broccolinni Baked turkey Cabot seriously sharp cheese Hawaiian red salt
Heavenly
Where'd you get heirloom maters this time of year? And how are they compared to grocery store garbage or homegrown?
I'm planting a few hundred onions tomorrow, and next week the broiler/fryers get the ol' chopchop.
Should I post pictures?
Comments
I find myself liking it now.
Damn kid turning me into a redneck Ranch hound.
Do we have any jicama fans here? I need to get into them again, and just read a recipe using them raw with lime juice and Tajin (the latter of which I've never tried). Sounded good though.
Phenomenal. Had them in Phoenix one time about ten years ago and revisit on a binge every so often.
Use a mandolin to slice the jicima very thinly.
Since....I thought he sold out and was kinda a douche.
And he totally redeems himself
Chugging the one hot sauce is great
Also, I like those shudders and window haha.
Those mushroom and onions are gonna be bomb and I love grilled, thick, eggplant.
Cowboy steak - tough to beat!
Soul, it is a great thing to uncover a gem!
85 here today!
I trust we shall get photos of the finished meal.
Should have cut it even thicker but was still good.
It definitely makes them more tender, especially when grilled. I usually fry them for parmigiana and I don't notice a difference so I don't bother salting them.
As for the bitterness, I'm not sure. I remember as a kid, eggplant seemed to be a lot more acidic. I cook it all the time now without salting and it's never acidic. About 8 years ago I was talking with a cook from Italy. His English was crap but he basically said eggplants aren't acidic anymore. I'm not sure what that means exactly but I'm assuming in mass production farming they've been able to eliminate it???
Fresh ciabatta
Heirloom tomato
Baked turkey
Cabot seriously sharp cheese
Hawaiian red salt
Heavenly
Thank you
Are broiler/fryers a different type of tomato?