May 28, 201313 yr I find shallots to have a pretty strong flavor and I don't think it melds with my idea of guac.
May 28, 201313 yr I find shallots to have a pretty strong flavor and I don't think it melds with my idea of guac. Exactly my thought. While I like shallots, I am just not sure they really go in guac.
May 28, 201313 yr Mmmmmmmmmmmmmmm chicken and waffles, nicely done Jeffy. I really don't want to know how Colin lovingly places bacon between meat and buns.
June 15, 201313 yr Fresh sockeye salmon with wilted rainbow chard. Yummy! I have never made chard before, did this in two batches (for science!). The less visible one has much more wilting. Liked both, ideal probably would be somewhere in the middle. Salmon was fantastic.
June 22, 201313 yr nice bread - working on my own wild yeast starter this week.. will see how it goes.
June 22, 201313 yr Have a few styles of short ribs cooking since last night, dinner tomorrow should be pretty great! Thinking chard to go with them.
June 23, 201313 yr Made roasted tomatillo and cilantro salsa this morning and started some chicken marinating in olive oil, lime juice, salt, pepper and oregano. Enchiladas are on the menu tonight.
June 23, 201313 yr Been away from this thread for a while. Haven't been doing much of anything too special for a while. Bryan, that pizza looks amazing. Did you make your own dough? Colin, your stuff always looks good. Reks, one of these days I will spend some time learning how to make bread. I bought a book you recommended a while back but I am yet to do anything with it. I have a small brisket on the smoker which I hope will be decent considering I left it while Gail and I joined Jp and Carl at the Buddha. I will post pics later. Once my son returns in a bit over a month from his ROTC training, I plan to do a suckling pig on the smoker.
June 24, 201313 yr Just put a brisket in to cook at 132F. I should have a tasty dinner waiting for me when I come home Friday.
June 24, 201313 yr See, I said you were our brisket man! That looks awesome. Maybe the secret is leaving the meat while you go get beers.
June 24, 201313 yr See, I said you were our brisket man! That looks awesome. Maybe the secret is leaving the meat while you go get beers. I think you are on to something.
July 15, 201312 yr Pizzas. They came out really good, but making them in this weather without AC was deadly. Edited July 15, 201312 yr by Salt Peanuts
July 23, 201312 yr Roasted vegetables with spicy Chicken & Parmesan sausage. I love that I now live in a place where I can find something like spicy Chicken & Parmesan sausage!
July 23, 201312 yr Probably so, as Chicken & Apple sausage seems to be a popular thing here. It was absolutely delicious though.
July 23, 201312 yr World class Sausage in Sacramento Steve's reputation precede's him ?. Not this time. http://www.morants-sausage.com/SAUSAGE.html http://www.yelp.com/biz/morants-old-fashioned-sausage-kitchen-sacramento
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