What did I cook this weekend.....

A lot of times when I make stir fry I end up eating over half of the raw veggies before I even cook them.

 

You could of course use your veggies to make wine and mead...

 

I prefer soft veggies. I like steamed, but if they got a little crunch I'd still eat it. I do eat raw veggies just fine, but between frozen and canned, canned wins.

 

I seriously thought I OD'd on green olives one day recently while making a pizza, thanks for that.

 

Speaking of stir fry, here's some I made last night (with snow peas from the garden). Sauce was chicken broth, soy, oyster, hoisin, sambal, garlic, white pepper, rice vinegar, and chili oil. Delicious.

 

That looks great. I need to make more chinese.

 

You are welcome!

I love olives. A nice antipasti platter, a good pizza (green olives can stand alone with sauce and cheese) or a nice olive tepenade (finely diced olives) are all beautiful things!

And they are SO EFFING GOOD FOR YOU!!!!!!

 

The key to good Chinese is a massive heat source (my brewing SQ-14 burner works great!) and a good wok (mine is ~40 years old, straight from mainland China).

 

I wonder how much "nutrition" is left after fermentation......

 

Hmmm, I gave away my burner. Never even thought about putting a wok on it. And my grill is coal.

I have a fairly nice electric, but it's not a comparison to a seasoned cast iron wok over gas. We had a big one that my mother used a lot when I was growing up.

 

Okra mead for instance..

 

Wok hei, FTW!

http://gonodreaproductions.blogspot.com/2008/09/wok-hei.html

 

Urp. I think I just threw up a little in my mouth.

 

No..........he really made okra mead...........really......like actually.....fermented okra and honey........

 

...and drank it.

 

Crap, I just puked a little too..

 

I dont parade YOUR biggest mistakes for the world to see now, do I?

 

Yep, I saw the video and it's not really something you can ever forget. Got to give Creamy props though for following through with what probably seemed like a good idea at the time. And he is a rather dashing fellow, not in a gay way either, not that I have a problem with that... oh hell, I'll just shut up now.

 

When potatoes have a crispy skin on them while still being creamy on the inside they are so good. If you add herbs as you did its elevated even more. Served with roasted chicken and roasted brussel sprouts it's one of my favorite meals


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I didn't have dinner plans. Wife and kids are gone tonight, and I was feeling too lazy to cook this evening.

But alas, I have a lone red potato sitting on the counter for awhile. IMA gonna cube that son of a bitch, toss in olive oil, salt, pepper, and rosemary, and cook in a cast iron skillet. Hmmmm, come to think of it, I have a lone head of broccoli sitting around as well. Guess I can poach that in some butter and garlic in a foil pouch on the grill.

I must have some protein sitting around as well. Guess I could toss some chicken tenders in some Franks wing sauce and grill those.

By golly, I've dinner plans now!

 

What? Trying for another Gold Medal?
Lemme try that...


I have a hot dog that's been sitting in my freezer since 2005. And a shallot. And a box of Rice-a-Roni. You know, that stuff is the San Francisco treat. I'm gonna microwave the dog, rough cut the shallot and sprinkle the R-a-R on top of everything to add a bit of crunch. Wrap that biatch up in a stale tortilla and "Party on Wayne!"


Do I win anything?

 

An ulcer?

 

I'm sorry but you have been chopped lol


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I am packaging up your gold medal. Will overnight it tomorrow, sorry they are closed already today.

Alas.....wait.....WAIT!!!!!!!! Yes!!!!


Oh. No, no award for that.

Had you put in a sprig of rosemary, you would have passed AZipa (pronounced "A zippa") if you had done that, and robbed him of the gold.......alas.....

 

Rosemary? Rosemary is for wannabe's. I added 8 pounds of duck fat, 4 juniper berries and a single thread of saffron.


Ahhhhhjh. Dammmmit. I gave away the secret!!!!!!!!!! Dammmmmmmmit!!!!

 

8 pounds of duck fat? I change my vote. YOU WIN!!

 

Bog Inn?

 

Ok. I gave away the secret. Here you go. A pic of supper. You can see the saffron thread if you look hard.

 

Well you did post it on youtube for the world to see lol

 

Which, in turn, is no comparison to a carbon steel wok. But you can't use carbon steel if you don't have a serious flame.

 

You guys & gals are flippin' BRILLIANT! I am constantly amazed at the ever increasing levels of culinary expertise, daring & down home tasty goodness in this thread! in less than 24 hrs, there's 6 more pages of food porn & humor that makes me drool, laugh & almost spit my coffee on my monitor. What an awesome way to start my day! Thanks!
Regards, GF.

 

Did someone leave the door open and let PTN walk right in?

 

Actually Creamy, except for the fruit trees & sushi, you're pretty much spot on. We've got all those things & Missoula IS a bit of a raucous college town. There are apple orchards down in the Bitterroot, cherry orchards up in the Flathead, and 3 places that serve fresh sushi in town. We've even got a winery here in Missoula. AND there's still snow on the mountains in July. Hell, we got a Walmart & everything!

One of these days, when your new wee one is a little older, you & your family ought to come visit Montana. There's plenty to see & do, eat & drink. And there is plenty of wide open space. There's something like 9 million people in NYC, just the city. There are just about 1 million people in the entire state of MT. Just that fact makes me sort of sit back with a satisfied smirk.
Sorry, didn't mean to turn this into a travelogue.
Regards, GF.

 

Well, if we're shooting' for gold on dinner plans...I have a canned ham in the fridge that SWMBO's Grandma gave us the Christmas before she passed in 1987, some grated cheese that was the last of a whole Edam cheese that I bought in Edam, Holland in 1983, a couple of Sauer's spices I bought around 1985-1987...the ground cloves will work to flavor the ham. Oh and for dessert, I have some Jell-o 1-2-3 mixed berry flavor...I don't even know when that was lat manufactured. Sometime in the 1990's?

 

For passed pawn...c

WTF????? Stooopid app...

 

Calzone part deux

 

nom nom nom.

 

Just make sure everybody's immunizations are up to date before you serve them this meal and I'm sure everything will be fine


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Grilled a flank steak yesterday

Made taco de carne asada with salsa mexicana, avocado and Rick Bayless tomatillo/serrano salsa. I ate so many tacos yesterday that I'm still full


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Whether there was or not...TELL ME THERE WAS FRESH LIME SOMEWHERE IN THAT!!!!!!!


So awesome looking BUCKNUTS!!!!!!!!