manitoubass2 Posted September 20, 2015 Author Report Share Posted September 20, 2015 Yep, eggs man. They can really really compliment a dish Eggs on a burger is fantastic, no need for anything else. Link to comment Share on other sites More sharing options...
spincast Posted September 20, 2015 Report Share Posted September 20, 2015 Winds kept us off the water yesterday, so attention was turned to the kitchen - a slow simmered pork roast in onions, garlic celery carrots and water calls for a rough cut of the homemade noodle served with farmers market fresh green beans Link to comment Share on other sites More sharing options...
Spiel Posted September 20, 2015 Report Share Posted September 20, 2015 Winds kept us off the water yesterday, so attention was turned to the kitchen - a slow simmered pork roast in onions, garlic celery carrots and water calls for a rough cut of the homemade noodle served with farmers market fresh green beans That can't possibly be tasty I says while wiping the drool off my chin. Link to comment Share on other sites More sharing options...
davey buoy Posted September 20, 2015 Report Share Posted September 20, 2015 Looking real good Rick !!!!!!!!! Link to comment Share on other sites More sharing options...
misfish Posted September 20, 2015 Report Share Posted September 20, 2015 Wheres the bread Rick? That will be a fine winters treat Im sure. BUT We are not yet there so,,,,,,,,,,,,,,,,,,,,,,,,,,,, Dry rubbed back ribs, glazed when done with a smokey sauce, bacon wrapped stuffed peppers, stuffed with herb and garlic cream cheese. My first go at these and I liked. Pepper squash and taters. All cooked in a time frame that worked out even. Start to finish. Rubbed and in the tub A light char to the peppers Get the wrapping partly cooked. I like this way for bacon, as it stays flat and dosent shrink and curl up. Yes, it does make the bbq flare up a bit. Once that was done, it,s time for the mains. Acouple hours later and it,s yummy time Link to comment Share on other sites More sharing options...
spincast Posted September 20, 2015 Report Share Posted September 20, 2015 bread was from a little bakery in London. Luistana Martins. Unbelievable stuff. Now that is a feed dood. Looks amazing. be a button buster Link to comment Share on other sites More sharing options...
akaShag Posted September 23, 2015 Report Share Posted September 23, 2015 back to spincast..... got a recipe for the rough cut noodles? Would it be the same as spatzele? (3 cups flour, 3 eggs, 1 cup water)??? They look to be somewhat drier than spatzele? They look VERY tasty!!!Doug Link to comment Share on other sites More sharing options...
mr blizzard Posted September 26, 2015 Report Share Posted September 26, 2015 Hey,,, picked a Sobeys type grocery bag of small grrrreeeeen tomatoes I need 1) a simple green relish recipe 2) a simple very mild salsa recipe thx Link to comment Share on other sites More sharing options...
manitoubass2 Posted September 27, 2015 Author Report Share Posted September 27, 2015 Those peppers I used in my mash are rated at 1 million to 2 million respectively , now I doubt my peppers hit those marks as I don't have optimum growing conditions but it does bring a tear to the eye for sure My pepper seeds finally arrived!!! Complete with descriptions? Thank you sir!!!! Link to comment Share on other sites More sharing options...
Gerritt Posted September 27, 2015 Report Share Posted September 27, 2015 My pepper seeds finally arrived!!! Complete with descriptions? Thank you sir!!!! Good fella that man is! I'll have mine started this week! Link to comment Share on other sites More sharing options...
manitoubass2 Posted September 27, 2015 Author Report Share Posted September 27, 2015 Yeah and he says more on the way! Stoked is the correct word I believe? Awesome!!! Link to comment Share on other sites More sharing options...
misfish Posted September 27, 2015 Report Share Posted September 27, 2015 Forgot to get propane today so, In the basket they all go. Sweet taters,savoy cabbage and a piece of pork thats been rubbed and tucked. Brocollie will be steamed and covered in old cheese sauce, The dripping from all the roasted will make a fine gravy. Placed on the rack,wrapped and in it goes. Stay tooned.LOL Link to comment Share on other sites More sharing options...
Spiel Posted September 27, 2015 Report Share Posted September 27, 2015 For Shag.....Sorry I couldn't resist. Link to comment Share on other sites More sharing options...
spincast Posted September 27, 2015 Report Share Posted September 27, 2015 Hey,,, picked a Sobeys type grocery bag of small grrrreeeeen tomatoes I need 1) a simple green relish recipe 2) a simple very mild salsa recipe If you can find it - a great book for this type of recipe is "Summer In a Jar. " Andrea Chesman Simple Salsa 24 cups tomatoes 2 cups white vinegar 2 onions 4 cloves garlic 1 1/ cups minced hot peppers boil vinegar and toms till soft (about 45 mins) Process. strain to remove seeds and skins return to sauce pan, add the rest, simmer till desired thickness can mix it up by adding more peppers or tobasco for more heat. I have a green tomato chow chow recipe somewhere... Link to comment Share on other sites More sharing options...
Big Cliff Posted September 27, 2015 Report Share Posted September 27, 2015 OK so we can all get rich, we just have to start OFC restorante! These dishes are spectacular and worthy of any fine dining establishment! I really do wish that I could try each and every one of them but there are just too many "speciality" dishes for that to happen! You guys are all amazing! Link to comment Share on other sites More sharing options...
Big Cliff Posted September 27, 2015 Report Share Posted September 27, 2015 If you can find it - a great book for this type of recipe is "Summer In a Jar. " Andrea Chesman Simple Salsa 24 cups tomatoes 2 cups white vinegar 2 onions 4 cloves garlic 1 1/ cups minced hot peppers boil vinegar and toms till soft (about 45 mins) Process. strain to remove seeds and skins return to sauce pan, add the rest, simmer till desired thickness can mix it up by adding more peppers or tobasco for more heat. I have a green tomato chow chow recipe somewhere... I have used one very similar to that and it was fantastic. Add some tomato paste if you want to give it some color. BTW, this proportations well so cut it in half or double and it still works. Link to comment Share on other sites More sharing options...
leaf4 Posted September 27, 2015 Report Share Posted September 27, 2015 (edited) Made some more jalapeño poppers tonight, they were on the milder side of some other jalapeños I've had before,the gf even liked them! its good though because if the next time I make them and the peppers are hotter I'll get a really funny reaction out of her hahaha Edited September 27, 2015 by Lucas F Link to comment Share on other sites More sharing options...
mr blizzard Posted September 28, 2015 Report Share Posted September 28, 2015 Spincast thanks for the recipe, I really did not want to dispose of them, I hate throwing things out especially when u grow them yourself, I will give it a whirl today, thx again Link to comment Share on other sites More sharing options...
akaShag Posted September 28, 2015 Report Share Posted September 28, 2015 OK I have signed on for Mozilla Firefox. This is a test to see if I can cut and paste. Doug DOCTOR DOUG’S CREAM OF CARROT SOUP WITH PEAR AND CURRY Note to Chef: all measurements HIGHLY approximate, and don’t matter really anyway. 3 tbsp Becel (or butter, or olive oil) 1 medium Vidalia onion, diced 950 ml Campbell’s Chicken Broth (or your own of course) About 2 cups of cubed potatoes 3 to 4 cups sliced carrots 2 stalks celery, sliced coarse 2 pears, peeled, cored and chunked Grated nutmeg (about a third of a whole nut, grated), salt and pepper 1 tsp curry powder Saute onions in Becel until tender, then add all of the remaining ingredients except the curry powder. Simmer on medium low for about a half hour until all is cooked. Cool, then puree in a blender. Add curry powder and re-heat. At this point your soup is still lactose-free and can be thinned with water or broth, or thickened with grated potato or a similar thickener. If you don’t have to worry about lactose-free, add about a half-cup of cream. Heat to piping hot, but not boiling, and serve. Link to comment Share on other sites More sharing options...
akaShag Posted September 28, 2015 Report Share Posted September 28, 2015 Hallelujah, that works! And in fact that is my soup recipe, so it is germane to the discussion at hand. Link to comment Share on other sites More sharing options...
manitoubass2 Posted September 29, 2015 Author Report Share Posted September 29, 2015 Ive already made this. Its fantastic... Thanks shag? Link to comment Share on other sites More sharing options...
davey buoy Posted September 29, 2015 Report Share Posted September 29, 2015 Hallelujah, that works! And in fact that is my soup recipe, so it is germane to the discussion at hand. Congrats,it only gets better from here on in. . Link to comment Share on other sites More sharing options...
akaShag Posted September 29, 2015 Report Share Posted September 29, 2015 Congrats,it only gets better from here on in. . OH MY!!! Look at that, I can even do a quote now! Yes today I spent quite a bit of time migrating IE Favourites to FF Bookmarks......... Link to comment Share on other sites More sharing options...
mr blizzard Posted September 29, 2015 Report Share Posted September 29, 2015 Spincast thx for the recipe regarding the tomatoes, usually this is my wifes domain but she had fun recouping on the sidelines, going to be nice treat over the upcoming winter Link to comment Share on other sites More sharing options...
spincast Posted September 30, 2015 Report Share Posted September 30, 2015 Spincast thx for the recipe regarding the tomatoes, usually this is my wifes domain but she had fun recouping on the sidelines, going to be nice treat over the upcoming winter nah worries mate. Glad to hear the other half is on the up and up. I got a killer recipe for burritos too, once that's all nice and set up Link to comment Share on other sites More sharing options...
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