applescrap
Be the ball!
I think there would be riots in the streets if they started school around here before Labor Day.
Between the seafood and this I'm starting to feel like that could be a place for me.
I think there would be riots in the streets if they started school around here before Labor Day.
Tri-tip. Veggies. Pasta salad. Smacked.
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How would you rate tri tip over a ribeye or any other cut? Seen many cuts but never picked up
NY strip... seared that mofo. Alllllll yeaaaa. BBA malt liquor pictured
Have you ever had any issues using a cast iron on a glass top? I have a glass top at our new house and I've read pros/cons about using one on a glass top as far as potentially breaking the glass
I've broken 2 glass top stoves using Cast Iron. Glass stop isn't a good choice for the serious chef/cook.
Have you ever had any issues using a cast iron on a glass top? I have a glass top at our new house and I've read pros/cons about using one on a glass top as far as potentially breaking the glass
i used cast iron every day on glass for 7 years and it didn't crack either stove.
however, there was a permanent residue on the glass that even the harshest chemicals couldn't remove.
Not sure if i posted this yet, made 18 breakfast burritos and wrapped them in parchment for easy heating. Foil and saran wrap have both failed for different reasons for me.
Yep, got the idea from local burrito makers we have here in denver. In saran wrap they get to gummy and foil can stick among others. Parchment is just the right amount of steam and vent. Im starting to think parchment is amazing and wish I have used it more.
You can do a lovely fish recipe in parchment. Fold a piece about 16" x 16" in half then round over the corners with scissors. Put a piece of fish, whatever you have; salmon, flounder, etc in the center of the opened folded parchment . You can put any quick steaming veggie atop the fish; asparagus, thin sliced peppers and onions, etc. A pat of butter, some white whine, maybe a sprig of dill or sliced lemons then starting at one edge of the fold start folding/crimping the edge over itself until you work all the way around and seal the package. I start in a fast oven then lower the heat. If you've done a good job folding the edges the parchment creates a sealed 'balloon' and captures the wine, butter and fish juice and steams the dish. Cut open the puffed up package at the table for a fun presentation. It's a little bit of work, especially if you do individual servings (best) but the results are worth it.
I have trouble getting pizza off my oven stone, so I use parchment on the stone.
You can do a lovely fish recipe in parchment. Fold a piece about 16" x 16" in half then round over the corners with scissors. Put a piece of fish, whatever you have; salmon, flounder, etc in the center of the opened folded parchment . You can put any quick steaming veggie atop the fish; asparagus, thin sliced peppers and onions, etc. A pat of butter, some white whine, maybe a sprig of dill or sliced lemons then starting at one edge of the fold start folding/crimping the edge over itself until you work all the way around and seal the package. I start in a fast oven then lower the heat. If you've done a good job folding the edges the parchment creates a sealed 'balloon' and captures the wine, butter and fish juice and steams the dish. Cut open the puffed up package at the table for a fun presentation. It's a little bit of work, especially if you do individual servings (best) but the results are worth it.
Once Costco started selling rolls of parchment paper I learned quickly how wonderful the stuff is! Otherwise, it was hard to come by at that time and expensive. A Costco-sized roll lasts ages though.
Not sure if i posted this yet, made 18 breakfast burritos and wrapped them in parchment for easy heating. Foil and saran wrap have both failed for different reasons for me.
I had trouble getting my pizza off the peel and on to the stone. So I put parchment on the peel and slide the whole thing on to the stone.
I have to pull the parchment out a minute or two later or it burns...but it releases easily once the crust has started to set.
I have trouble getting pizza off my oven stone, so I use parchment on the stone. Works great.
I lived in a town called Parchment along the Kalamazoo River. My family comes from there. A paper company (KVP) founded the town - grandpa was the company secretary for 40 yrs . We used parchment for everything.
View attachment 411031
From the top left
Oil cured black olive smushed up against cranberry relish, with sun fried tomatoes. Assorted stuffed peppers around Ginger/chili sauce. Assorted cheeses, figs, radishes and Dijon mustard. Deli counter mushrooms, olives and pickles. Fresh from the garden blueberries scattered everywhere. And in the center, one of five pork terrines I made over the past two days
And a nice ginger beer.
View attachment 411031
From the top left
Oil cured black olive smushed up against cranberry relish, with sun fried tomatoes. Assorted stuffed peppers around Ginger/chili sauce. Assorted cheeses, figs, radishes and Dijon mustard. Deli counter mushrooms, olives and pickles. Fresh from the garden blueberries scattered everywhere. And in the center, one of five pork terrines I made over the past two days
And a nice ginger beer.
Are you just tossing those bugs right on the grill? No boiling? How long? Looks great
Boiled for 4 minutes and grilled for 5-6 minutes.
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