Cuddles
Well-known member
fresh honey? must great
I have always wanted to keep my own bees....
What Are You Eating Right Now!!!
- Thread starter sackoweed
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I have always wanted to keep my own bees....
moose eater
Well-known member
Pan-fried wild-caught Alaska sockeye/red salmon, fried in a touch of avocado oil, maple syrup, lemon and lime juice, and soy sauce. Pretty tasty, indeed! Organic romaine and baby spinach salad with homemade balsamic dressing, a tiny bite of 3-day-old corn bread (a real sin, carb-wise), and some RO H2O.
dang! pan-fried fresh salmon! and cornbread! 
"these are a few of my favorite things..."
"these are a few of my favorite things..."
moose eater
Well-known member
Breaded deep-fried sea scallops and extra-large shrimp, breaded in seasoned whole wheat pastry flour with a bit of corn starch (for that crispy under-layer), seasoned egg with unsweetened vanilla almond milk (with lime and lemon juice) 'bath', and whole wheat breadcrumbs. Fried in canola oil at about 350 f.
Might get serious about cheating and slice up some Alaska-grown red spuds into French fries and go all out on the quest for unnecessary carbs and oil.
All with homemade cocktail sauce and homemade tartar sauce. Why dip fries in plain old ketchup?
I say, when in doubt, abuse yourself in celebration. It's what we do. And as self-abuses go, this one's pretty damned tasty. Though I'm apt to ruin it a touch with an obligatory large cup of cold chaga tea.
Might get serious about cheating and slice up some Alaska-grown red spuds into French fries and go all out on the quest for unnecessary carbs and oil.
All with homemade cocktail sauce and homemade tartar sauce. Why dip fries in plain old ketchup?
I say, when in doubt, abuse yourself in celebration. It's what we do. And as self-abuses go, this one's pretty damned tasty. Though I'm apt to ruin it a touch with an obligatory large cup of cold chaga tea.
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moose eater
Well-known member
... chased down with a Matanuska Brewing Co. Wee Heavy Scotch Ale, at 7.4% abv though not any outstanding notable flavors. Nonetheless, it beat the snot out of yet -another- glass of cold chaga tea....
I took a college class and have raised bees.never used a smoker or a suit.ya really just gotta feel them out.been thinking about getting back into it.its expensive as all hell but manuka honey is literally the bees kneesfresh honey? must great
A ketchup story.
Way back in 1982, I took my 1st trip to the UK as my 2 bosses and I (a small company) took 16 Canadian hifi dealers to visit manufacturers in the UK for a week or so. In a hotel restaurant in London, one of the guys at my table asked the waitress for ketchup for his breakfast eggs. The older waitress gave him a withering look and in her most patronizing voice asked: “Do you mean American Sauce?”
Way back in 1982, I took my 1st trip to the UK as my 2 bosses and I (a small company) took 16 Canadian hifi dealers to visit manufacturers in the UK for a week or so. In a hotel restaurant in London, one of the guys at my table asked the waitress for ketchup for his breakfast eggs. The older waitress gave him a withering look and in her most patronizing voice asked: “Do you mean American Sauce?”
Question should be What are you Eating TOMORROW - I will be at Fenway Park eating an Italian sausage with onions and peppers...Wahlburger (Mork Wahlbergh the actor) is the official burger at the park now so we already know we want one of those too. Salted peanuts for sure. Coffee. Probably much more. You should see the menu/food listings
www.mlb.com
Oh shit I'll take a lobster roll and a pot roast sandwich
And nachos
Concessions Guide | Boston Red Sox
Learn about where to find your favorite concessions at Fenway Park.
www.mlb.com
And nachos
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moose eater
Well-known member
In Australia they referred to catsup/ketchup as 'tomato sauce.' We reference a totally different product when we talk about tomato sauce.
I have never been a big ketchup user because it tends to overcome any food you put it on. For example, the aforementioned French Fry. It becomes a mere common carrier for ketchup rather than the crisp but soft salty bundle of goodness that it deserves to be. It can stand on its own!
Free the French Fry!
And on topic . . . I made a low temp top sirloin roast. We will get 2 meals out of it and the remainder will be made into food for our very spoiled dog and cat. (Its actually cheaper than shitty canned food btw if you buy it on sale). It turned out exceptionally tender.
Free the French Fry!
And on topic . . . I made a low temp top sirloin roast. We will get 2 meals out of it and the remainder will be made into food for our very spoiled dog and cat. (Its actually cheaper than shitty canned food btw if you buy it on sale). It turned out exceptionally tender.
Damn tone.that looks spot on.ive been thinking about buying pork belly and doing it Japanese style but I'm thinking fuck it and just smoke it on the grill
moose eater
Well-known member
Roast looks dynamite, tobe.
Have you tried Martha Stewart's (and others') 'reverse sear' method of roasting roasts, especially prime rib roast? It's a predominantly low-temp roasting, perhaps about 260 to 285 f., and with a tray of H2O in the oven, but at the end, cranking the heat up to perhaps 425 f., or thereabouts, as opposed to searing the thing at the beginning.
A person can also pan-sear the roast, then roast it at the lower temp for the duration but cranking the heat at the end permits me to pre-heat drippings in a 9" cake pan, for making Yorkshire pudding at the end.
I beat the bejeesus out of the eggs, then the eggs and milk, for the Yorkshire pudding, so that when I briskly pour the batter into the pre-heated, sizzing drippings in the cask pan, it seals the batter in the bottom, and the pudding rises notably better.
I'm eating beetroot -
chilliwilli
Waterboy
You got my full compassion
Oh beetroot is the shit.its pretty expensive too I think.its a super good.
I think beetroot may have passed my lips once or twice over the course of my lifetime, but it wasn’t willingly and I can assure you, that it wasn’t enthusiastically.
