Embryodad
Well-known member
Sorry to hear about the loss of your friend. God rest her soul!
What's on the menu Sunday, 3/7/2021 to Saturday, 3/13/2021?
- Thread starter lilbopeep
- Start date
While I was shopping I stopped at the deli and put together a chicken dinner for take away.
Crispy wings, jojo fries and corn, which I thought was mexi-corn at first - but it had a light buttery sauce with red peppers and finely chopped greens.
Crispy wings, jojo fries and corn, which I thought was mexi-corn at first - but it had a light buttery sauce with red peppers and finely chopped greens.
Beautiful plate of food there, Lucky.
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Now that's what I'm talking about!
That is gorgeous!
I'm definitely adding shrimp next time and cilantro.
Excellent, medtran.
Johnny West
Well-known member
The king salmon fillet was way to large for the two and found
one more coho fillet in the bottom of the freezer. I used cherry
for smoke as I am out of alder. The shoulder section was rare the
way I like it and tail section well done the way Nancy likes it.
one more coho fillet in the bottom of the freezer. I used cherry
for smoke as I am out of alder. The shoulder section was rare the
way I like it and tail section well done the way Nancy likes it.
It's my weekend to work.
We're having a carry in/potluck.
I'm taking spinach and artichoke dip w/pita chips and a selection of creme cake slices.
We're having a carry in/potluck.
I'm taking spinach and artichoke dip w/pita chips and a selection of creme cake slices.
Johnny West
Well-known member
Save some creame cake for me...
tonight is vegetarian fried rice and not of my making...
tonight is vegetarian fried rice and not of my making...
Ironman
🍺
Leftover orange chicken and rice tonight.
Cold smoking some fresh Colby cheese from Colby Wisconsin for something to do today.
Cold smoking some fresh Colby cheese from Colby Wisconsin for something to do today.
Johnny West
Well-known member
Longhorn is hard to find out here. I was spoiled growing up in NE Iowa. The little burg close to my home town had a cheese factory that made longhorn. They shipped the cheese to Wisconsin and aged it there with a Kraft stamp and Made in Wisconsin stamp. My dad would buy green horns and age it in our basement. When I got older and on my own, I did, too. It made the best Mac and cheese and grilled cheese sandwiches.
what wood do you use for smoke? I’d be afraid I’d melt the cheese in my Weber grill.
medtran49
Well-known member
Vegetarian zucchini lasagne, could be vegan if you used nutritional yeast instead of the Parm I used. Could also be a raw foods dish, except I wanted the zucchini cooked a bit. Green and gold zucchini sliced on the mandolin, then grilled with some EVOO and S and P. "Cheese layer" is a macadamia nut cream. Tomato sauce is fresh tomatoes and some of our oven dried tomatoes. Pesto used basil and carrot tops. We'll be having some garlic bread with.
Ironman
🍺
I used apple wood. I put them in my smoker with a smoke tube. I never fired it up. It was 59* inside the smoker. I have an option to run the fan at 30% to keep the smoke moving. You could do this on a regular Weber charcoal grill with a tube I’d think.
Johnny West
Well-known member
I’ll look into that. Looks interesting...
Ironman
🍺
I forgot to mention I have a pellet smoker, so I had fruit wood pellets on hand for the pellet tube. 1.5 hours and then seal it up in a food vac and let it rest for at least 2 weeks in the fridge. I’m no expert - my first time.
Johnny West
Well-known member
We should have a separate thread on this at another section.I forgot to mention I have a pellet smoker, so I had fruit wood pellets on hand for the pellet tube. 1.5 hours and then seal it up in a food vac and let it rest for at least 2 weeks in the fridge. I’m no expert - my first time.
I do have a bag of alder pellets I just remembered I have.
Johnny West
Well-known member
Tonight the mrs made vegetarian Chinese ... faux orange chicken using cauliflower, which was excellent, brown rice, fried rice, and faux Kung POW chicken. It was all very good.
