AllanSantos

That looks great!!!!! Especially at $10 a head. Looks enjoyable. Were you worried at any point with that budget? I woudn't know where to start with so little money. Allan

Suzilightning, Yeah, I can't figure out if I did something differently than usual or if it's the bird. Next time I get a bird from this farm I'll try a higher heat somewhere in the process. On the beet salad is goat cheese and a walnut dressing (forgot to get walnuts to toast for the salad). Too bad for John (your SI?) not liking beets. Most people I make roasted beets for don't think they'll like them even before they've tried them, but thats because the last time they had them was from a can. Allan

Hello everyone!!! Roasted a chicken tonight. It was a pasture raised bird and I haven't really cooked with these at all. The skin didn't really turn out how I wanted. A little pale and not quite as crispy as I wanted. Oh well, it still tasted great. On the plate with a beet salad and some corn. Allan

Hi folks!!!! First post in this thread. Everyones dinners look so good I've always been hesitant to post pics. The wife and I had some friends over for dinner and a hang tonight. Some decent food came out of it so here's half of it since I forgot to take pics of everything: Bay scallop seviche and some (store bought) salsa: Then some pizza with smoked mozz, slow roasted tomatos and basil: Then it was onto some burgers with some tarragon butter and a roasted garlic mayo. Then after walking the dogs around the block, we finished off the evening with some vanilla ice cream made from the Bouchon book. A great afternoon and evening. Allan

Wow, Thanks for posting that round as well. The pig pics really make me wanna get down there soon and those pizzas look freakin amazing!!! Allan

After being away from Cleveland for most of the summer, I passed by Wong's Chinese restaurant on Payne for the first time since the summer began. It looks like it's closed now. It was a really low key place and I enjoyed going there for dim sum and noodles. Does anyone know what happened? Allan

Hello everyone, This is my first post here. Tonight I made the breakfast sausage (Da Bomb) out of Charcuterie. It represents my first attempt at sausage making. I only ran into one problem; I didn't clean every last bit of sinew, so at one point the meat smeared. I cleaned out the grinder and quickly checked the rest of the batch as it was being put through the grinder. No problems after that. After my sample taste I could only agree with it's name. It trully was da bomb. I'm excited to explore more but I need to get a suasage stuffer before I continue with sausages. I too had the idea of a wine fridge am will be getting one of those to use as a curing chamber. I took some pics on my camera phone so that I could post them here, but they really didn't turn out too well. Can't wait for breakfast, Allan