Discussion in 'The Vapor Lounge' started by t-dub, Feb 14, 2013.
Actually, it was a glass of an amazing Sauvignon Blanc from New Zealand.
Bacon sandwich anyone?
ummm what bac0n? I 0nly see gray shirt girl
Those succulent breasts are for later, might give her these to seal the deal....
Sockeye salmon, roasted new potatoes and sauteed kale. A bit of parmesan cheese for garnish.
I didn't even notice the bacon at first
California Eggs Benedict with avocado, spinach and asparagus.
@Vicki - Looks awesome!!! Ham is in the smoker . . .
And presto . . . the ham emerges from the smoker . . . . mmmmmmmm . . .
HELL YEAH @t-dub!!! That's what's up!
Bow Down to the Smoker...
This has to be my favorite holiday for sure.. Happy Grubbin' Everyone!
A happy turkey = a tasty turkey
I did my usual visit to farmer's market this morning. Every time I go, I've been tempted by this smoke wagon that sells sandwiches, dinners, etc. The smell coming from the smoker is insane. Today, I couldn't resist and picked up one of their sandwiches. The Timber; pulled pork, smoked sausage and bacon with cole slaw, cheese and b-que sauce on an onion roll.
That looks awesome!!! Go mom!!!
Baked Chicken, with Mashed Potato's and, Graaaavy
That was some good breakfast
Yesterday I made this 15 Bean Soup w/ a bunch of Smoked Sausage.
It's really good.. it's chunky, and not too soupy.
I added onions and garlic too.. and a few other things..
Cheese enchiladas with chilie con carne....
Dang, I been in the wrong FC food thread (the What kind of food person are you one). This is clearly where the serious food people are.
I got off all my pain meds after more than a decade in August, giving me a real palate again for the first time in years (and the pain hasn't increased). As a trained chef, that made me very happy. So I've been indulging myself for a few months.
Got some black winter Perigord truffles, did truffled pork tenderloin, lots of truffle butter, truffled eggs. Then busted out my Escoffier and Larousse Gastronomique, did classic pork braised in cognac and sherry with chanterelles, yams and potatoes confit in duck fat, then coquille st jacques, sea scallops in lemon cream, and a standing rib roast with a chianti jus.
Today, I did a steakfrit (no pics, already ate it) - NY strip in duck fat, finished in a port and balsamic glaze, served with tarragon butter and fresh fries with a garlic aioli.
Also got a smoker, but need help putting it together. Been working on recipes for it though -- been experimenting with Madeira curing bacon, think I got the right recipe down.
Next I'm considering doing a full demiglace. Haven't done that since my back surgeries stopped my professional cooking, but it's worth the effort. Just need 20 or so big beef or veal bones and a lot of time.
I discovered an easy substitute for demiglace, not quite there but surprisingly good.
Pan-fry a steak, finish it with a lot of butter, then deglaze with red wine and a-1 sauce and reduce a bit. A dash of balsamic or sherry can also be added, and it works great with onions and mushrooms. I know it sounds lame but it's actually decent. I was surprised to look at the label and find that a-1 is actually vegan.
No, but I'll take a tits hoagie.