June 1, 201412 yr Bugs and Daffy both look awesome. Bruschetta, arugula and heirloom tomato salad and grilled salmon. Random Vidalia onions just because.
June 1, 201412 yr My last batch of chili had 4 onions in it, one of which was Vidalia (grilled) -- Dusty approves as well (not that it was needed).
June 5, 201412 yr Pan seared Scallops with vermouth sauce and fresh chives from the garden. Yummy. Not pictured: brocollini with olive oil and rosemary salt, ciabatta from the local bread shop.
June 5, 201412 yr I put the rub on the leg of lamb last night (cinnamon, thyme, rosemary, olive oil). I'll cook it up today, and more lamb tacos this weekend!
June 7, 201412 yr BBQ ribs slow cooked for four hours three of which with a pot of water in the BBQ. No pictures because the Polaroid is in the shop.
June 14, 201412 yr A thing of beauty... (And a celebration/comfort depending on England's performance (or lack of))
June 29, 201412 yr I love how we cook completely opposite of each other. With meats you use high tech machines, I use fire and wood (OK with the help of a little computer controlled fan). With breads you use your hands, I use a high tech machine.
June 30, 201412 yr Hmmmm, does that make Ed and Jacob team fusion cooking? Count me in for team smoke/gas/steam BBQ.
June 30, 201412 yr I didn't really follow one.. but I just started with 2 cups of AP flower (yes cups not weight), one cup of water, two spoon fulls of yeast starter, and a couple pinches of salt (sea). Mixed it up by hand let it set for a couple hours, punched down and let rise again. split into 4 balls. folded and rolled out about 5-6 times, as thin as will hold together (makes it about baking sheet size). Brushed on a little olive oil, and cracked on some Himalayan salt, on one I added cracked pepper and Parmesan cheese to another. I create lines with my serrated bread knife to have lines to break them up later. Baked on parchment at around 400 degrees for about 9-10 minutes (until they looked good). let them cool and crisp up. then enjoy... (I probably shouldn't fold as much next time. try to cut down on the big bubbles a bit)
July 1, 201412 yr Best brisket I have ever made. 48 hours at 130F. with montreal steak rub, lots of paprika, and shallots.
July 1, 201412 yr That looks great Colin. I'm a big fan of sous vide brisket. Sent from my SAMSUNG-SGH-I337 using Tapatalk
July 1, 201412 yr I put a leg of lamb in the crock pot. Yesterday, I made a rub from smoked salt, cinnamon, rosemary, thyme, garlic, fresh ground black pepper, and dried onions, plus olive oil. This morning it went into the crock pot, 3 hrs at low, then 5-6 at warm.
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