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It Looks delicious, but a short Story. Once my wife made a wonderfull chicken, I had a weedbrownie 45 Minuts before, one of my first. A day before I saw "gremlins 1" and stoned at the table I only eat the vegetables, thought I´ve got a cooked gremlin before me.
Don´t like meat when I am stoned. 
Geil Bob, die Bilder von 1500/01 sind ja köstlich! Right now,.... ;-)
real nice Doc, I'm headed south for some crab tomorrow.......
meanwhile, looks like some kinda kiddie
curry or at least a novel serving idea
My favorite piece of pork... Chops from the neck. First pic could be classified as lower rib which is great too.
Lots of fat and tendons inbetween the different muscles... Excellent for grilling or stewing. This makes it both cheap and packed with flavour. Really a grateful piece of meat if you handle it right. Goes well with cumin or ras el hanout like any piece of pork.
I like to buy the whole piece and chop these twice as thick as the butcher would, gets me some exercise in the process. We usually share one between the misses and me but we always wish there was more of it, might chop them triple thickness next time. We also argue who gets to chew off the bone, if there were two bones it would make things easier!
Lots of fat and tendons inbetween the different muscles... Excellent for grilling or stewing. This makes it both cheap and packed with flavour. Really a grateful piece of meat if you handle it right. Goes well with cumin or ras el hanout like any piece of pork.
I like to buy the whole piece and chop these twice as thick as the butcher would, gets me some exercise in the process. We usually share one between the misses and me but we always wish there was more of it, might chop them triple thickness next time. We also argue who gets to chew off the bone, if there were two bones it would make things easier!
hey mr p doc, can i ask u in which region do u life? - u always boast such great seafood of i only can dream of to buy =) 
Stony - that lamb meal looks great, rly, artsy delicious and innovative do also have the lil peas a face paintet?
thx for that butcher excursus sprinkl in germany we call that neck chops nackenkotelett, i alos like it much, coz it´s tasty and moist after short roast.
that meat looks like awesome quality pork,
bon appétit!
Stony - that lamb meal looks great, rly, artsy delicious and innovative
do also have the lil peas a face paintet? thx for that butcher excursus sprinkl
in germany we call that neck chops nackenkotelett, i alos like it much, coz it´s tasty and moist after short roast.that meat looks like awesome quality pork,
bon appétit!
hey mr p doc, can i ask u in which region do u life? - u always boast such great seafood of i only can dream of to buy =)
bon appétit!
Hi BonZai Bob. I live in California, just east of San Francisco.
hey mr p doc, can i ask u in which region do u life? - u always boast such great seafood of i only can dream of to buy =)
Stony - that lamb meal looks great, rly, artsy delicious and innovative
thx for that butcher excursus sprinkl
that meat looks like awesome quality pork,
bon appétit!
and who taught you to cook braccioli b0b? it's not a dish often cooked/served even in Italian households like mine, but one of my favorites.
my father is sicilian, and he also worked for long time as a chef de cousine here in our region.
i´m familiar to cooking since i´m thinking. i jobbed a long time in diffrent restaurants and enjoy cooking for my family & friends since i´m able to use the oven. i´ve german and italian influence in kitchenstyle, also i´m intrested in all the other national cooking traditions as well.
i´ve plenty more meals in fundus, everything u saw till now was just a piece of cake, hrhr
i´m addicted to every meat cooked in tomatos. those braccioli´s were a long time wish of my girlfriend, it´s also not served often here.
i´m familiar to cooking since i´m thinking. i jobbed a long time in diffrent restaurants and enjoy cooking for my family & friends since i´m able to use the oven
. i´ve german and italian influence in kitchenstyle, also i´m intrested in all the other national cooking traditions as well. i´ve plenty more meals in fundus, everything u saw till now was just a piece of cake, hrhr
i´m addicted to every meat cooked in tomatos. those braccioli´s were a long time wish of my girlfriend, it´s also not served often here.
Back again with filled Schnitzelrolls. Fresh vegetables with a lot of garlic, noodles and a white wine Sauce. 
PS I would die for the vegetables right down, tomatoes, Zucchini, carlic, oliveoil.
Fresh vegetables with a lot of garlic, noodles and a white wine Sauce. PS I would die for the vegetables right down, tomatoes, Zucchini, carlic, oliveoil.
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Einer geht noch /one more is ok
Had this for dinner and than I saw the 3rd and 4th quater of the 2014 superbowl.
Had this for dinner and than I saw the 3rd and 4th quater of the 2014 superbowl.
Below were some super bowl snacks
From the top Down
Pulled pork with a Sweet spicy Rub ,Potato rolls, Coleslaw an hickory bbq sauce to go along
Roast beef with Onions and a Beef stock red wine gravy
Ring of parsely cheese sausage
Turkey an white cheese and beef an yellow cheese empanadas
Spicy chili ,with Soft an hard tacos an toppings
1luvbigherb
From the top Down
Pulled pork with a Sweet spicy Rub ,Potato rolls, Coleslaw an hickory bbq sauce to go along
Roast beef with Onions and a Beef stock red wine gravy
Ring of parsely cheese sausage
Turkey an white cheese and beef an yellow cheese empanadas
Spicy chili ,with Soft an hard tacos an toppings
1luvbigherb
Attachments
this is my old stock pic, but we made a shitload of Buffalo wings for the Super Bowl. I've been making these since '81 or '82 and have cooked tons of them for sure; every weekend I'd cook over 200#s of wings @ a popular bar I worked in.
I make my sauce very hot, but I don't kill the food flavors either, I use less sauce that way and it's neater as a finger food. The sauce in the above pic isn't running all over the place.
this is my old stock pic, but we made a shitload of Buffalo wings for the Super Bowl. I've been making these since '81 or '82 and have cooked tons of them for sure; every weekend I'd cook over 200#s of wings @ a popular bar I worked in.
View Image
I make my sauce very hot, but I don't kill the food flavors either, I use less sauce that way and it's neater as a finger food. The sauce in the above pic isn't running all over the place.
They look great ,I love buffalo wings with a Cold one .I recently got an fryer an my first attempt was fried wings delicious .
Id love to know your recipe ,if you wish to share
Im abit confused at the different method to prepare fried chicken wings VS Buffalo wings .
1luvbigherb
in detail in the following thread:
https://www.icmag.com/ic/showthread.php?p=4539791#post4539791
I believe you'd start @ post #46
and make no mistake, if you're making the sauce you will need to either hand whip it or using a blender on low mix it constantly once you've combined the major ingredients and have returned to heat. It must be turned constantly once it goes to the stove. It will break, recover it with small dashes of water into the sauce and more mixing.
DO NOT turn the mixer on high and emulsify the sauce with air, that is NOT the solution to broken sauce.
The recipe given is not very hot, add more spices according to your own tastes.
