Recent content by LakesideBrewing

Yep, the only part I dislike about Europe is the smoking, everywhere! My wife and I try to hit a different county every year and we find the one common thing is the smoking. And the lack of decent air conditioning. Have fun in France!

That’s better!

I uploaded that pic through the Add Media option. I’m not sure if that’s what I wanted to do? What am I missing?

F74EA2DD-CC60-4E6B-8B4C-BEB903DB8E69 by LakesideBrewing posted Jun 4, 2019 at 6:13 PM Rib eye, bone marrow butter, rosemary, cast iron.

Thanks all! I had no idea that you can just directly upload to this site. Cool!

What are you guys, gals using to post pics? PhotoBucket just told me that I am over capacity and to pay up. Haha!

Beef and pork meatballs, San Marzano tomatoes, mozzarella, chives.

I believe pastrami is the process. Anything can be pastrami if it’s brined/cured, dried, then smoked. But traditionally, it’s beef deckel, or brisket, corned (salted), dried, smoked, and then steamed for service. I do pastrami once a year for my FIL’s birthday, it’s a four week process for my...

I only buy dry, day boat scallops. So they are never frozen! When you freeze a scallop you damage the cell walls and the absorb a ton of water. So even though they might appear dry on the surface, the minute they hit a hot pan they start leaking out water, destroying any chance for a great sear...

Cast iron seared lamb chops, salad, and local Syrian bread. One of my favorite meals. Chenin blanc in the glass.

Awesome! I have an 8” that was my wife’s Great Great Grandmother’s, it my favorite thing in my kitchen! Apparently Erie and Griswold are the same thing, made by the same company. Some years they were stamped Griswold, some years Erie. Have you traced yours back to see how old it is? Here is a...

Is that cast iron pan an Erie?

Seared sea scallops, sweet corn risotto, parm, scallions.