Jim_S
Resident Curmudgeon
What's wrong with that?
Who's There Honey?
or do you have some other definition in mind?
WTH is for dinner WEd. Jan. 28thhhh?
- Thread starter High Cheese
- Start date
What's wrong with that?
Who's There Honey?
or do you have some other definition in mind?
sattie
Resident Rocker Lady
chowhound
New member
RobsanX
Potato peeler
At least you've got the two main food groups decided on.
LOL! No sense breaking with tradition! When I moved from OK to WI, deep fried cheese curds was the one regional specialty that really blew me away!
suziquzie
New member
VeraBlue
Head Mistress
and a bottle of bourbon???? YUCK!
Now you know the intoxicated VeraBlue isn't allowed out till Friday evening!
Deadly Sushi
Formerly The Giant Mojito
Deadly Sushi
Formerly The Giant Mojito
Recipe please Oh Fishy One
And how do you split a leg in half like that? You don't split the bones.... do you?
Wellllllll...... I bought it that way. I was trying to figure out how they did that too!
As far as the marinade...... ahhhh.... it came that way from the meat department 
High Cheese
Saucier
Grilled skirt steak (infused with mesquite smoke), roasted squash and a side salad.
chowhound
New member
Is it still called a "side salad" if it is served on your dinner plate?
Looks GREAT, Jeeks!
That roasted squash caught my eye right away, and I don't even eat squash. Probably because I never had it roasted.
How about a quick recipe? What kind of squash and all that?
Man, that plate looks good....
Looks GREAT, Jeeks!
That roasted squash caught my eye right away, and I don't even eat squash. Probably because I never had it roasted.
How about a quick recipe? What kind of squash and all that?
Man, that plate looks good....
Deadly Sushi
Formerly The Giant Mojito
Grilled skirt steak (infused with mesquite smoke), roasted squash and a side salad.
DEAR GOD!!!!!! That looks GREAT!!!!!!!! Plus your table is polished really well!
High Cheese
Saucier
It's a butternut squash. Just cut it up with your knife into bite sized pieces. Coat with olive oil, salt & pepper and place on a baking sheet. Place in a 425 oven for 20-25 minutes (or until soft) and your done.
High Cheese
Saucier
DEAR GOD!!!!!! That looks GREAT!!!!!!!! Plus your table is polished really well!
Thanks. I built that island myself from a useless cabinet. I saved the face of the cabinet and built the carcas, cutting board and top myself. The cutting board was rough sawn rock maple that I milled down to 1 3/4" strips. The top is 18x18" absolute black granite tile with a laminated oak edge.
Deadly Sushi
Formerly The Giant Mojito
Thanks. I built that island myself from a useless cabinet. I saved the face of the cabinet and built the carcas, cutting board and top myself. The cutting board was rough sawn rock maple that I milled down to 1 3/4" strips. The top is 18x18" absolute black granite tile with a laminated oak edge.
Im impressed!!!! That VERY nice! Mind is I ask how much it cost?
High Cheese
Saucier
The tile was something like $125. The wood was $200 but I had some left over. Other than that it was oak plywood and some solid oak for the edge and trim. I'd say about $600-700 total.
You can find the butcher block top cheaper than what I paid. I never oil it and clean it with soapy water. The open pores allow any bacteria to die off.
You can find the butcher block top cheaper than what I paid. I never oil it and clean it with soapy water. The open pores allow any bacteria to die off.
High Cheese
Saucier
The idea is: if the board is new and you oil it, you need to keep on oiling it. If you don't oil it, you cannot oil it later or it will trap in any bacteria.
My brother has a Boos butcher block island that comes oiled, so he needs to oil that all the time, even when he cuts into the finish.
My brother has a Boos butcher block island that comes oiled, so he needs to oil that all the time, even when he cuts into the finish.
joec
New member
I would assume it is perhaps true Jeekinz. All of mine came with just mineral oil which will weep out in short order. Now having owned a couple of Boos I not sure I agree with everything they say in regards to them but I can't disprove it either.
Now in my case I wash them as I said previously which is a natural disinfectant as well as an odor killer. I do this after using it which is daily. I use the oil/wax on the cutting surface weekly and the whole board, bottom and sides also monthly. My first board which I made in Jr. High school and gave to my grandmother took a hurricane to destroy after about 45 years of use. It was treated the same as I do now.
Now in my case I wash them as I said previously which is a natural disinfectant as well as an odor killer. I do this after using it which is daily. I use the oil/wax on the cutting surface weekly and the whole board, bottom and sides also monthly. My first board which I made in Jr. High school and gave to my grandmother took a hurricane to destroy after about 45 years of use. It was treated the same as I do now.
