HungryChris

Thin crust, white clam pizza. HC

Let's be honest, sometimes, breakfast is just an excuse to break out the hot sauce early in the day. HC

Tomatoes, salami, marinated zucchini ribbons and plenty of mayo. This particular sandwich is best eaten prior to one's morning shower. HC

There is a certain unsettling perversity to your madness that makes me want to grow and use more green bell peppers in addition to zucchini. HC

I have run out of zucchini. We had a good run, but it's in the books, so it's back to home fries. HC

Linguini with white clam sauce tonight. A favorite of both Deb and myself, this was a winner! HC

The clam beds I just bought a permit for have been closed for about 2 weeks because of recent heavy rain. Friday morning, I called the number for the recorded status and was pleased to hear they were open again. Low tide was at 11:45 am so I got there at 11am. It took me about a half hour to find a productive area and by 1 pm I was pretty worn out. The daily limit is 1 peck. Who has a 1 peck measuring cup? Here is what I came home with, and I think it is pretty close to a peck. My hands and wrists were pretty worn out from powering the rake through the sand, so I waited until Sat night to break out the clam knife. We had chourico stuffed clams and a Greek salad, which we were both quite happy with. Sunday will be linguini with white clam sauce. HC

I had good luck smoking the $1.49 boneless pork shoulder roast you mentioned up thread. I gave it a liberal dry rub with the usual characters left it uncovered in the fridge overnight, hickory smoked it ( in a Masterbuilt electric smoker) at 224 F to an internal temp of 200 F, in a pan to collect the juices, from which I separated the fat and added the juice back to the pulled pork. Served with a Piedmont style BBQ sauce and some freshly made coleslaw on Aldi Hamburg rolls for several memorable meals! HC

I did what I could, albeit in my own small way, to set things right in the world this morning. Well, someone has to! HC

I dropped off a bag of surplus tomatoes and peppers to my ex-cube mate yesterday and took the occasion to grab some take out sushi, only to wonder why I had not done this sooner. The restaurant owner, always friendly, shook his head and smiled at me, as he made his favorite comment, because I always get "Same thing!" HC

Pork gyoza, Greek salad and fresh seasoned tomatoes. The battery on my camera went dead at the critical moment, so Deb stepped in with her Ipad and her own unique perspective. HC

I chose to make a large batch of sauce and meatballs yesterday, for the freezer, so dinner last night was meatball subs. HC

Here is the one I had cut from a piece of scrap 1/4 " steel plate I found in the scrap rack at a local metal fabrication business. I first went there to get a heat shield cut and bent for my wood stove flue. The price, including one cut was $19. As others have said, keep it dry and maintenance is not much of an issue. HC

Made a sandwich for lunch today. Cooked salami, provolone, fresh tomato, fresh cabbage slaw (sliced whisper thin, olive oil, S & P). HC

We chose to celebrate St. September's Day last night, and a fine meal it was. Ninety minutes in the IP for the corned beef flat cut, but I have learned that the IP cannot be trusted to do the vegetables in the corned beef liquor, when restarted while still hot. I have found that it is much easier and less problematic to simply have the cabbage, potatoes and carrots in a pot on the stove and transfer the corned beef cooking liquid to that pot and simmer to the desired doneness. HC

Homemade pork gyoza with dipping sauce, garden fresh tomatoes, blistered shishito peppers, the best silver queen corn so far. Summer at it's best!!!! HC

I made strawberry wine many years ago. After 3 months, it was pretty bad and I pretty much forgot about it. Then I rediscovered it about 2 years later and it was absolutely wonderful. We had about 3 gallons and made it last about a year. I have not even tried to make it since. HC

Dinner tonight was linguini in white clam sauce, made from clams I harvested myself. I learned today that EG rules (which I find stupid and counterproductive) do not allow me to tell you where that story is, but if you search, you may find it here on EG. Until that policy changes, which it must, we all have to pretend the off topic thread doesn't exist. HC

Dinner last night was chourico stuffed clams and a tomato and cucumber salad. I am proud to say I harvested those clams myself. HC

A truly good Greek salad is a fine thing, indeed and I would like to hear about how you prepare yours including where you get the feta cheese and the dressing ingredients. I have some fresh Greek oregano growing on the deck that needs a purpose. HC

Tender and tasty, indeed! But, if it's time and temperature, it was 24 hours at 125 F. Then I reduced the cooking liquids in a screaming hot wok, added a bit of peanut oil and browned it on all sides and put in the fridge to cool. HC

Eye round came out looking more medium than rare, but is amazingly tender and has a very good flavor. HC

Mr. Meatloaf takes his final ride atop a pizza, in the company of pepperoni, cubanelle peppers, plenty of garlic, mozzarella cheese and fresh basil. HC

I think the amount of water you added, how many eggs per batch are both critical parts of the equation, too. I have often thought about trying that, but have not yet tried. HC

Was craving home fries this morning. HC