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chileheadmike

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  • Location
    Lexington, KY

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  1. chileheadmike

    From Memphis to Lexington

    Cool, I hope you enjoy your time and meals here.
  2. chileheadmike

    From Memphis to Lexington

    I haven't been there so I can't comment on quality, but I've been trying to talk my wife into Middle Fork. She greatly prefers chain restaurants to anything individually owned and she's very picky/unadventurous. But that's a different story. The menu changes frequently and they always seem to have something interesting. Holly Hill is very nice and well liked. Cole's 735 Main is excellent For more casual eating, Wallace Station is in the middle of horse country and surrounded by beautiful farms. For breakfast and lunch there is the Lexington Diner. A little funky but fun. Blue Grass Hospitality has several restaurants, include Malone's, OBC, and Sal's. All of which are very good. Sal's is more of a bar that serves some food. The restaurant scene here is changing so fast. Old favorites have closed, new one's popping up weekly.
  3. chileheadmike

    Dinner 2018 (Part 1)

    Cherry wood smoked beef chuck, garlic and herb potatoes, grilled corn on the cob.
  4. One of the streaming services, Netflix I think, had A Cook's Tour at some point last year. Still holds up pretty well.
  5. The Kroger nearest me has had a display of take home meal kits right at their front door for a couple of months. I assumed it was their store brand or something they put together. I've never even seen anyone stop and look. Kind of surprised that they would move forward with it.
  6. chileheadmike

    Dinner 2018 (Part 1)

    Ribs with new potato salad. A bit overcooked but still tasty.
  7. I vote wine. It's 88F and steamy here after several days of rain. I've been doing yard work all day. I'm getting too old for this. Ribs are on the Weber and I'll enjoy some beers on the patio later this evening.
  8. Great looking burgers and a fine way to break in a new deck and Weber.
  9. chileheadmike

    Breakfast! 2018

    Asparagus, mushroom, and provolone omelette.
  10. You can have that, I'm jonesing for crappie.
  11. chileheadmike

    Pink Himalayan Sea Salt

    I order a 2lb bag a couple of times a year for my salt grinder. Looks cool and it's not that expensive. Other than the lack of iodine, no real difference in flavor.
  12. chileheadmike

    The make-your-own vanilla extract experiment

    I used a mason jar and kept in a dark cabinet. No issues.
  13. chileheadmike

    Cooking on a Big Green Egg

    I've used peach in the past and didn't care for it. Seems safe enough, I'm still here.
  14. chileheadmike

    Cooking on a Big Green Egg

    I haven't been able to find alder here, I like it a lot with fish. I generally use pecan now. I have a big bag of cherry that I like with brisket. I may add a chunk or two of hickory. Pork gets hickory and/or apple. Chicken gets pecan. I have some grape vine I occasionally use. My wife bought me a back of used Maker's Mark bourbon barrel wood. Interesting, but I don't get any hints of bourbon, just the oak.
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