June 1, 201412 yr comment_638532 Bugs and Daffy both look awesome. Bruschetta, arugula and heirloom tomato salad and grilled salmon. Random Vidalia onions just because. Report
June 1, 201412 yr comment_638553 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). Report
June 5, 201412 yr comment_639129 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. Report
June 5, 201412 yr comment_639203 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! Report
June 6, 201412 yr comment_639444 my first ham and bean soup. Turned out pretty good. Gonna roast the lamb tomorrow Report
June 7, 201412 yr comment_639506 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. Report
June 7, 201412 yr comment_639663 Lamb looks better than hot dogs. That really looks tasty, Dan. Report
June 14, 201412 yr comment_640711 A thing of beauty... (And a celebration/comfort depending on England's performance (or lack of)) Report
June 15, 201412 yr comment_640721 I should've taken pics before it was all gone, but I made some tiramisu. Report
June 19, 201412 yr comment_641444 Saw those on Facebook along with your other baguettes, looked awesome, Jacob. Report
June 29, 201412 yr comment_642900 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. Report
June 30, 201412 yr comment_643066 Hmmmm, does that make Ed and Jacob team fusion cooking? Count me in for team smoke/gas/steam BBQ. Report
June 30, 201412 yr comment_643151 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) Report
July 1, 201412 yr comment_643230 Best brisket I have ever made. 48 hours at 130F. with montreal steak rub, lots of paprika, and shallots. Report
July 1, 201412 yr comment_643249 That looks great Colin. I'm a big fan of sous vide brisket. Sent from my SAMSUNG-SGH-I337 using Tapatalk Report
July 1, 201412 yr comment_643250 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. Report
July 3, 201412 yr comment_643514 Duck confit. Who would have thought the secret was to use more duck fat? Report
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.