The Food Thread
Comments
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Cliffy6745 said:The Juggler said:London Broil has been marinating for a few hours and has about 25 more hours to go.www.myspace.com0
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The Juggler said:Cliffy6745 said:The Juggler said:London Broil has been marinating for a few hours and has about 25 more hours to go.0
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Cliffy6745 said:Before
Nice scoring action. You going to set the grill on low and try and slow cook it?
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eddiec said:Cliffy6745 said:Before
Nice scoring action. You going to set the grill on low and try and slow cook it?0 -
dankind said:
Campfire breakfast this morning. Skillet scrambled eggs, bacon, and Pirate Prentice banana pancakes.
Time to hike the south ridge.
for poetry through the ceiling. ISBN: 1 4241 8840 7
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce0 -
yesterday we were at the g/fs aunt's 90th birthday celebration. what a nice time. anyhow, the daughter of the birthday girl had the food catered. a bit costly but so tasty. i knew if the beef brisket was good, everything would be fine. the beef brisket was perfect which is not an easy task. it was smoked, had the smoke ring happenin & was as tender as you can get. i snatched up a couple of the burnt ends & explained to the g/f about how difficult brisket is to cook properly. the coleslaw was perfect & because i am a dork-ass, i mix beans in w/ most all of the sides. potato salad needs baked beans, fact. coleslaw needs baked beans, fact. jello w/ the carrot shavings... yeah we didn't have that side
for poetry through the ceiling. ISBN: 1 4241 8840 7
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce0 -
tonight or tomorrow i will be preparing that cauliflower crust pizza i been meaning to try now for well over a year. pepperoni & portabella schrooms. simple. i have a feeling this thing will rock.
have a fun & safe holiday wknd, everyone.
for poetry through the ceiling. ISBN: 1 4241 8840 7
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce0 -
After
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I made gnocchi for the first time in 20 years. The last time I made gnocchi I broke my potato ricer. Today I used a hand smasher.
The texture was good. I'm happy with the result, but I wasn't on the ball with the sauce. I had a sauce of sauteed scallions and thyme, and then added pureed tomatoes. It was boring. Potatoes need a tasty sauce, and I don't want a butter-spice sauce. Next time I will plan for a mushroom sauce.There is no such thing as leftover pizza. There is now pizza and later pizza. - anonymous
The risk I took was calculated, but man, am I bad at math - The Mincing Mockingbird0 -
Ms. Haiku said:I made gnocchi for the first time in 20 years. The last time I made gnocchi I broke my potato ricer. Today I used a hand smasher.
The texture was good. I'm happy with the result, but I wasn't on the ball with the sauce. I had a sauce of sauteed scallions and thyme, and then added pureed tomatoes. It was boring. Potatoes need a tasty sauce, and I don't want a butter-spice sauce. Next time I will plan for a mushroom sauce.
for poetry through the ceiling. ISBN: 1 4241 8840 7
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce0 -
cliffy,
that is nice. you rock
for poetry through the ceiling. ISBN: 1 4241 8840 7
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce0 -
Cliffy6745 said:
So 425 to crisp for a bit and then how long on 325? Indirect heat?
I could eat all of those peppers in 3 minutes flat. Good stuff Cliffwww.myspace.com0 -
The Juggler said:Cliffy6745 said:
So 425 to crisp for a bit and then how long on 325? Indirect heat?
I could eat all of those peppers in 3 minutes flat. Good stuff Cliff
Yeah, did it at about 425-450 for a half hour or so then got it down to around 325. This guy was 10 lbs so it took a while, especially since I had to open the grill a few times to toss some other things on. Took it off at just under 180 degrees. Total time on the grill was around 5.5 hours, I think. Yeah, indirect heat. Overnight I had rubbed garlic, olive oil, lemon zest, rosemary and sage all over it.0 -
^ Looks delicious and that beet potato salad intrigues me. I love beets... pickled, baked, steamed, thrown in a crock pot all day.0
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hauntingfamiliar said:^ Looks delicious and that beet potato salad intrigues me. I love beets... pickled, baked, steamed, thrown in a crock pot all day.
That's the recipe I used. I really liked it. Never really did anything of the sort before
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Cliffy, I didn't even need to tilt my head to appreciate that hunk o'beauty up there.
chadwick, please report back on the pizza endeavor.0 -
hedonist said:Cliffy, I didn't even need to tilt my head to appreciate that hunk o'beauty up there.
chadwick, please report back on the pizza endeavor.good morning. ok so the cauliflower crust pizza was tasty. it was foldable & filling. next time i'll skip on the pepperonis & maybe just stay with mushrooms, black olives, spinach & cheese or some such shit. seems pepperonis make a bit of a greasy cauliflower crust pizza more so than if it were a flour crust. still it was quite good
for poetry through the ceiling. ISBN: 1 4241 8840 7
"Hear me, my chiefs!
I am tired; my heart is
sick and sad. From where
the sun stands I will fight
no more forever."
Chief Joseph - Nez Perce0 -
chadwick said:hedonist said:Cliffy, I didn't even need to tilt my head to appreciate that hunk o'beauty up there.
chadwick, please report back on the pizza endeavor.good morning. ok so the cauliflower crust pizza was tasty. it was foldable & filling. next time i'll skip on the pepperonis & maybe just stay with mushrooms, black olives, spinach & cheese or some such shit. seems pepperonis make a bit of a greasy cauliflower crust pizza more so than if it were a flour crust. still it was quite good
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You know what cracks me up about online recipes? There's always some reviewer that's like:
I'll never make this recipe again. It's awful. It was so bad my dog even walked away. I doubled the x and y, didn't use the a and b, threw in r and n instead and substituted frozen fish sticks because swordfish was too expensive and it was the worst thing I've ever tasted.
Soooooo... you didn't follow the recipe at fucking all, and you bitch about it being bad?Star Lake 00 / Pittsburgh 03 / State College 03 / Bristow 03 / Cleveland 06 / Camden II 06 / DC 08 / Pittsburgh 13 / Baltimore 13 / Charlottesville 13 / Cincinnati 14 / St. Paul 14 / Hampton 16 / Wrigley I 16 / Wrigley II 16 / Baltimore 20 / Camden 22 / Baltimore 24 / Raleigh I 25 / Raleigh II 25 / Pittsburgh I 250
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