Discussion in 'The Vapor Lounge' started by t-dub, Feb 14, 2013.
It's all about the knife skills...
I actually have a robot coupe from my cooking days.
I should of known you would have the T-1000 of kitchen appliance
Over the weekend, I made corn tortillas (yes, from scratch) and covered them with raw milk cheddar for quesedillas. With guac & some taco meat.
Tonight was our occasional "breakfast for dinner"... So, I made some buckwheat waffles (gluten free), and some blackberry syrup/topping (got to get those berries outta the freezer).
Finishing the rebuild of my TEC G2000 FR infrared grill. 900*F of restaurant quality sear
--- new infrared burners ---
And the result, she was homegrown, grass fed, and tasty . . .
THAT looks wonderful. I love grass-fed beef.
polish dog, w/ a lot of jalapenos, red bell peppers, thick bacon, spicy mustard, spicy ketchup, on a good bun.. it was called the Loki.. it also came w/ Sriracha sauce.. i got it w/o that though, that's too much spice for me. i got this from one of these really hyped up SoCal catering trucks.. it was called the viking or something.. good though.. right before this i had their bratwurst.. good stuff.
The rarely seen melon head lion....
Aw yeah, the trucks are good
Time for something sweet. How about some lemon crème brûlée . . .
My dreams last night of retail pork cuts, seasoned to perfection, and then loved in my smoker with some apple and hickory for 12 hours @ 225*F, internal probe temp 195*F . . .
We need to have an fc potluck and invite t-dub. Beautiful crust on that pork.
Here's some stuff to go in a wrap. Enchantre's homemade tortillas and guac would be perfect.
Made some homemade guac yesterday
Fresh avocado and heirloom tomatoes really make it shine
On the non-homemade front... this was one pricey lamb!
Prawns wrapped in pig blankets
Thanks dude, I'm in . . . Some "White Rose" Kombucha, an effervescent fermentation of sweetened tea, that I purchased from the "Growler Nation Refill Station" that just opened in Eugene . . .
OMG... Kombucha growler. I want.
We go through a LOT of Magic Kombucha, which is made in Olympia, using the artesian well water. Like, 3 2-liter bottles per week.
Chicken, free range, with spices and polenta crust. Salad, freshly cut from my garden
The food porn equivalent of anal......
Can anyone say FRESH, home made, paleolithic blueberry ice cream? I knew you could . . .