Grahame Posted June 1, 2014 Report Share Posted June 1, 2014 Did you save any for (duck fat) fries? Quote Link to comment Share on other sites More sharing options...
Voltron Posted June 1, 2014 Report Share Posted June 1, 2014 Bugs and Daffy both look awesome. Bruschetta, arugula and heirloom tomato salad and grilled salmon. Random Vidalia onions just because. 1 Quote Link to comment Share on other sites More sharing options...
cetoole Posted June 1, 2014 Report Share Posted June 1, 2014 Rabbit confit. Yummy. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted June 1, 2014 Report Share Posted June 1, 2014 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). Quote Link to comment Share on other sites More sharing options...
Edwood Posted June 1, 2014 Report Share Posted June 1, 2014 White and yellow onions have been so sweet this year Quote Link to comment Share on other sites More sharing options...
jvlgato Posted June 5, 2014 Report Share Posted June 5, 2014 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. 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted June 5, 2014 Report Share Posted June 5, 2014 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! 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted June 6, 2014 Report Share Posted June 6, 2014 my first ham and bean soup. Turned out pretty good. Gonna roast the lamb tomorrow 1 Quote Link to comment Share on other sites More sharing options...
Augsburger Posted June 7, 2014 Report Share Posted June 7, 2014 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. Quote Link to comment Share on other sites More sharing options...
grawk Posted June 7, 2014 Report Share Posted June 7, 2014 Quote Link to comment Share on other sites More sharing options...
Voltron Posted June 7, 2014 Report Share Posted June 7, 2014 Lamb looks better than hot dogs. That really looks tasty, Dan. Quote Link to comment Share on other sites More sharing options...
grawk Posted June 7, 2014 Report Share Posted June 7, 2014 yah, I'm looking forward to it. About 2 hrs to go Quote Link to comment Share on other sites More sharing options...
grawk Posted June 7, 2014 Report Share Posted June 7, 2014 Also fresh roasted garlic and tomatillo corn salsa 2 Quote Link to comment Share on other sites More sharing options...
Grahame Posted June 14, 2014 Report Share Posted June 14, 2014 A thing of beauty... (And a celebration/comfort depending on England's performance (or lack of)) 1 Quote Link to comment Share on other sites More sharing options...
screaming oranges Posted June 15, 2014 Report Share Posted June 15, 2014 I should've taken pics before it was all gone, but I made some tiramisu. Quote Link to comment Share on other sites More sharing options...
Edwood Posted June 19, 2014 Report Share Posted June 19, 2014 Saw those on Facebook along with your other baguettes, looked awesome, Jacob. Quote Link to comment Share on other sites More sharing options...
Edwood Posted June 29, 2014 Report Share Posted June 29, 2014 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. Quote Link to comment Share on other sites More sharing options...
Augsburger Posted June 30, 2014 Report Share Posted June 30, 2014 Hmmmm, does that make Ed and Jacob team fusion cooking? Count me in for team smoke/gas/steam BBQ. Quote Link to comment Share on other sites More sharing options...
mikeymad Posted June 30, 2014 Report Share Posted June 30, 2014 Crackers Quote Link to comment Share on other sites More sharing options...
mikeymad Posted June 30, 2014 Report Share Posted June 30, 2014 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) Quote Link to comment Share on other sites More sharing options...
cetoole Posted July 1, 2014 Report Share Posted July 1, 2014 Best brisket I have ever made. 48 hours at 130F. with montreal steak rub, lots of paprika, and shallots. 2 Quote Link to comment Share on other sites More sharing options...
tyrion Posted July 1, 2014 Report Share Posted July 1, 2014 That looks great Colin. I'm a big fan of sous vide brisket. Sent from my SAMSUNG-SGH-I337 using Tapatalk Quote Link to comment Share on other sites More sharing options...
grawk Posted July 1, 2014 Report Share Posted July 1, 2014 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. Quote Link to comment Share on other sites More sharing options...
Edwood Posted July 2, 2014 Report Share Posted July 2, 2014 More dinner rolls. Quote Link to comment Share on other sites More sharing options...
cetoole Posted July 3, 2014 Report Share Posted July 3, 2014 Duck confit. Who would have thought the secret was to use more duck fat? Quote Link to comment Share on other sites More sharing options...
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