Ashen

my wife was given this from her work while they were doing a renovation and no longer had use for it. 3 head hamilton beach commercial milkshake machine

I really liked fin du monde .. the first time I tried it was in Montreal while my wife and I were on our honeymoon. There was a little grocery store down the street from our B&B and I would wonder in and buy one or two singles of beers I hadn't had before. Nickelbrook Berliner Weisse . I had a sample at the brewery and liked it but after drinking a full 750 ml bottle I think I have changed my mind. It is a bit thin and although I generally like the sour edge in this style beer , I found this one unpleasant by the end.

homemade peameal bacon, sunnyside up eggs, brown toast and tomato..

A low tech solution is to remember that woks are very old devices. Originally they were round bottomed to nestle down into the coals of a fire.. stoked up lump hardwood charcoal with a good hollowed out dip in the bed of coals works ammazingly. If you have a decent bed of coals and a thin hammered carbon steel wok you can stir fry as well as on any high output wok burner.

I wish I had heard of this earlier.. It would be a long trip but worth it to have a chance to try bbq from ed mitchell and chris lilly side by side tasting.

up early and after talkign about it a few days ago I had a craving. ingredient pic is a bit blurry but you get the idea

woke up earlier and was inspired by the egg sandwich thread so I made this . all beef menonite summer sausage, over easy egg, sourdough toast, panfried slices of leftover baked potato.

most of those stickers have plu numbers.. product look up.. the numbers do give you a bit of info though.. 4 digit numbers starting with 3 or 4 are conventionally grown.. 5 digit starting with a 9 is organic produce. plu's are voluntary so even though there is 5 number number combination that starts with 8 that is supposed to tell you whether something is GM almost no producers use it as they don't want to advertise it being gm. they just use the conventional plu's

Ann_T.. that greek platter is making me crave lamb and horiatiki salad very badly. Franci.. that pizza looks amazing.. what kind of anchovies are on it?? and is that slices of garlic?

I would just go to my local zehrs store and buy one of their glazed croissant donuts for less than 1$ . they have been making them for at least 20 yrs

broke in the new weber tonight. posted a few more pics of the actually grilling in the grilling topic side ribs, chicken thighs, shrimp, asparagus, garlic scapes indirect grilled the meat over sugarmaple hardwood lump and a piece of sugar maple for extra smoke. used some storebought rubs that we picked up recently shrimp were simple brined (water salt sugar) for 20 mins then direct grilled mushrooms , asparagus and scapes grilled ..I love grilled scapes, I think of them as faux Calcots and make a dipping sauce of feta ,mayo and Sriracha instead of romesco .. although I dip the mushrooms, asparagus and shrimp in it too. dessert homemade rhubarb custard pie.

breaking in the new weber with a simple cook side ribs, chicken thighs, shrimp, mushrooms, aspargus, scapes

I would rather spatchcock and indirect cook with a bit of smoke ( gives the same all over crispy skin ) . put a drip pan that has beer instead of water underneath.. put the drippings and beer through a fat separator and you have a great base for a homemade bbq sauce or gravy.

my favourite lately is a couple of thin slices of mennonite all beef summer sausage cooked to a crispy round, over easy egg cooked in the fat from the summer sausage and a light dab of butter, on buttered sourdough toast. no mayo unless there is good tomatoes available then I will add a slice and a smear. s&p

Kraft dinner with cut up schneiders red hots wieners.. the hot dogs need to be cooked along with the pasta , so that it picks up the smokey, salty hotdoggie flavour . Also homemade KFC style fried chicken complete with lots of salt and msg in the coating. I don`t feel much guilt as I don't make either more than once or twice a year.

I have been searching for the past bit and this looks promising.. eleven position settings adjusted with a screw and replacable blade .. only downside not ceramic from http://www.rosleusa.com/Graters-and-Slicers-cat113.html

I hope someone has suggestions because the same thing has happened with my kyocera adjustable ceramic slicer.

grilled tri tip steak, grilled veggies and baked potato dessert homemade blueberry pie

I love fresh caught Halibut cheeks..

I am not certain about the USA but in Canada the whole certified Angus label is a bit of a "don't look at the man behind the curtain " obfuscation.. Black angus is the most common breed of cattle raised for meat in Canada and the certified angus label is only available to black angus. So a little artful marketing , creates a perception of higher quality and plays on the snobbery factor, gets people to pay more for what they most likely will get anyway.. I would rather buy meat that looks good to me and take a chance that it might be hereford or charolais , both of which can be excellent anyway.

a couple meals from recent weeks .. grilled lamb shoulder chops and assorted grilled veg with a ceasar salad italian style sweet sausage , lemon pork ribs and salad

I do something similar but smoke the chiles and garlic first with apple wood smoke . I sometimes add onion to the mix. . I don't have a vitamix so I run the chiles ,onion and garlic through our oster blender with just enough apple cider vinegar to get it moving , then run the resulting paste through food mill set up with the finest plate. .. At that point I add enough apple cider vinegar to the milled paste to get the consistency I want and salt to taste. The leftovers in the foodmill ( bits of skins and seeds ), I spread on a piece of foil and put back into the smoker until it is completely dried. I grind this up for a smoked chile powder which I add to rubs or sprinkle over eggs etc.

off the top of my head.. General Tao , Schmaltz , you could name a pair of them Sweet and Sour.

http://www.easydinnerrecipes.net/ring-pull-opener-p-230.html

Kim ... I love the look of those short ribs and polenta.. I did some with grits a few weeks and it is one of my favourite recent meals. A wing steak is cut from the short loin like a porterhouse or T-bone but it is the end of the short loin next to the Rib primal. This means it has a bit more fat but unlike the porterhouse or T-bone it has very little tenderloin/fillet. Basically think of it as a bone in strip lion. It has pretty much disappeared from most grocery stores here since they have stopped doing inhouse butchering since the commercial packers just cut out the strip loin and sell it that way instead. I have next to no use for tenderloin/fillet so it is my favourite bone in short loin cut. The steak Shane cooked and posted shortly after mine was also a wing steak he said.. It looks like it was even closer to the rib end maybe even at the transition and somewhat thinner than mine.