All Activity

I shall never again prepare my mai tai leaving out both the Cointreau AND the rum.

I would be so happy to have this for dinner. Looks delicious.

By request. Hot chicken sandwiches. Fries and peas. Lots of gravy.

Actually classical ragu bolognese as it is made in Bologna always contains dairy (most of the time milk, sometimes also cream).

Stir-fried pork tenderloin with choy sum in plum sauce (plum sauce, rice wine, soy sauce and toasted sesame oil) over rice

Batch 19. Same as batch 18. Lovely stuff, not much to say. I hope it gets me through the month.

As a California native Tri-tip is parking lot, street fair standard for Santa Maria style BBQ. Though not a beef aficianado I have aways enjoyed it. To me, limited experience wth brisket - I find it more interestong and uncturous? My Weber did a lot of it. Ha! I remember the first time we were out camping somewhere in California and the signs warned against "crappie" as they were polluted. Mercury mybe.

I favor tritip over brisket, though it is tough to find over on this side of the country.

Pretty crappie catch

Here are the ones from Belgium - another rabbit hole.

@Kim Shook, have you posted a recipe somewhere for your lucious-looking Dream Cookies?

Ive only had TT a few times its an unusual cut here in NE. it was on sale , and the TT were nicely timed for me. I did a SV @ 130 f possibly 8 hours, , chill etc, I used it for steak sandwiches . I did not think to cold smoke it after the SV as Ive done w Corned beef, its exceptionally tasty meat , and for me , texture , taste , ( SV until tender each cut ) TT does not compare w brisket , co0ked as meat not corned .

Funny as I think tri-tip is always better than brisket! I like brisket but no way is it worth what they are charging per pound for it these days.

DROOLING. My favorite next to walleye. We--maybe just Ronnie, but I'm going to try--are going tomorrow. Hopefully coming home with walleye. The length limits have changed and we might have a chance to catch a keeper.

Ok - I've been down the rabbit hole now going back over Paris - here But got sufficiently distracted that I didn't see where we discussed them - I think it might have been Belgium the next year.

I just read an article from Thermoworks https://blog.thermoworks.com/beef/brisket-style-tri-tip/ that does tri-tip in the smoker for 5 hours and it's supposed to be almost as good as brisket.

Dinner tonight was Salisbury Steak and cracked potatoes.

Yes - brushed with a stiff brush then fluffed with cocoa powder mixed with some orange and red oil based powder colour. I made some after I first saw them at the Salon du Chocolat in Paris the first year I showed there. I'll see if I can find my discussion about them.

Ok, how are the chocolates made, often tool shaped, that have a rusty looking finish? covered in cocoa powder after moulding? Something done prior to moulding? Untempered chocolate? Other ideas?

Haha yeah I don’t have a grease trap, but have an annual plumber visit… currently we use scrapers and just scrape all the built up stuff off, and only hot wash if the molds got scuffy or if there have been allergens used in them. It just takes sooooo long to scrape it all off I was hoping someone had an idea I hadn’t thought of yet.

Lunch on Thursday was my leftovers from Chinese on Thursday night: Lemon shrimp (sauce on the side) and fried rice. Brunch after church at our favorite deli. Mr. Kim’s “healthy” Adkins meal: 3 eggs and double bacon. My “unhealthy” meal: 3 eggs (I ate 2) 2 pieces of bacon, fried potatoes and a bagel, which I ate half of. Today’s lunch was the leftovers from yesterday: An ET bagel, cream cheese, and a couple of slices of bacon.

@rotuts -- those babies are 12-14"

More curry. Managed a pappadum this time.

Interesting - thanks! Will have to check this out further. For tonight at least, its leftover yogurt containers, large sturdy paper bags and bubble wrap (for those in cages) And they thought it could not get any weirder!

@Paul Bacino are those 3 "er ? trying to be generous on I love fishing of what ! I can see good time Some time ago I and a friend caught 4 or 5 , a bit smaller ? less than 3 ? we filet them and tried Grill them grill. most of the fish fell through the grates. outstanding time , though pleased yours did not do that