What Are You Eating?
- Thread starter Brute
- Start date
Man I love Pozole
very sangria like...good for summer.
G_Smolt
Legend
Moved on to meat on its own sticks.
One rack of Babybacks, one rack of Spareribs, both rubbed with 3:3:2:1 salt/brown sugar/black pepper/paprika, then smoked at 180 for 2.5 hrs, paper-wrapped and 225 oven for another hour or so, then sauced and bombed at 225 on the smoker for another hour.
Currently wrapped in paper and resting in a 110 oven for another half hour, then to be topped with my version of the sauce found at the REAL City Market in Luling, TX, and enjoyed with a bitchin' potato salad, some pickles n' onions, and a few cold beers.
One rack of Babybacks, one rack of Spareribs, both rubbed with 3:3:2:1 salt/brown sugar/black pepper/paprika, then smoked at 180 for 2.5 hrs, paper-wrapped and 225 oven for another hour or so, then sauced and bombed at 225 on the smoker for another hour.
Currently wrapped in paper and resting in a 110 oven for another half hour, then to be topped with my version of the sauce found at the REAL City Market in Luling, TX, and enjoyed with a bitchin' potato salad, some pickles n' onions, and a few cold beers.
Prime New York from Owen’s Meats, shrooms, and a nice Ciel du Cheval Cab from Fidelitas. Outside the yurt overlooking the Gorge. Add in the one I’m with and it just really doesn’t get any better than this.
Better hide that white wine before Mossback sees it. He has this thing against wine being white.
PS: what makes a Caesar "proper?" The anchovy paste?
whole anchovies, minced garlic, lemon juice mashed into a slurry...I've been omitting raw egg yolk many years ago since a close call with salmonella (I now sub a bit of mayo)...touch of Worcestershire sauce, Dijon mustard, capers and ground black pepper. Use up a day old baguette for croutons, and generous grating of Parm...
Since I have to open a bottle of dry white wine for the sauce, I make sure the rest does not go to waste...
Was the Parm grated by hand or out of a container? Just being curious.
ALWAYS freshly grated…
Beer brats and ranch beans.
I knew that.
I do. Great big tall cans from Costco
I know it doesn't hold a candle to freshly grated, but I like dumping it on pizza slices and pasta.
Pappardelle with lobster mushrooms, shrimp, garlic, onions, parsley, fennel seed, chili flakes, golden raisins and pine nuts. Freshly grated Parmesan of course.
That looks really good.
Just an observation, not meant to be criticism in any way, here in Italy (some) eyebrows would be raised if you added parmigiano/grana padano/pecorino or any other grated aged cheese to pasta containing any type of seafood -- in the more traditional seafood restaurants they will not give you grated cheese even if you asked for it. If at all needed, bottarga di muggine (mullet roe) is used here as the umami kick to seafood pasta.
Just an observation, not meant to be criticism in any way, here in Italy (some) eyebrows would be raised if you added parmigiano/grana padano/pecorino or any other grated aged cheese to pasta containing any type of seafood -- in the more traditional seafood restaurants they will not give you grated cheese even if you asked for it. If at all needed, bottarga di muggine (mullet roe) is used here as the umami kick to seafood pasta.