Timely. We made peach crisp just a couple days ago. One batch had a "special" crisp topping. :D :party:Quote:
Originally Posted by Cruiser
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Timely. We made peach crisp just a couple days ago. One batch had a "special" crisp topping. :D :party:Quote:
Originally Posted by Cruiser
Nother one
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Halibut Sando
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You just put me on a quest for Halibut cheeks. I forgot about those. When I worked the cannery in Kenai we'd take the cheeks back to our tents at night and make burgers. Nothing special, just wrapped them in foil with lemon and garlic and threw the package into the fire for ten minutes. Yours looks better.
Yea the halibut was from a trip to Seward a few weeks ago. I did notice the deck hands and processors default to taking the cheeks and collars for themselves unless you say something. I now have a freezer full of halibut, ling, and silvers I need to work through… so… happy to let them take whatever…
The Asian groceries in town (Seattle) sell cheeks and collars. You should have no problems sourcing that stuff in your neck of the woods.
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No pics, but made this last evening and they were tasty.
https://www.casapappagallo.it/ricett...e-al-formaggio
Substitute cheeses used were smoked cheddar, Bellavitano cab cheese, and Parm Reg.
Too Italian.
But it uses up a shitload of zucchini.Quote:
Originally Posted by riser4
:fmicon:
You like to use zucchini up your butt? Nttawwt.
No kink-shaming around here, Bub. :mad:Quote:
Originally Posted by riser4
Would that be poopensquashen?
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That's hysterical. You need to trademark that!Quote:
Originally Posted by irul&ublo
Yer late to the party, riser. Zee Germans have been cramming zukes into their orifices (poopensquashen) for decades
Millenia, actually
Quote:
Originally Posted by Cruiser
Just checking in to say that I wish I lived closer to h mart cuz that place is jam packed with deliciousness. The soulless big box grocery stores close to my house are shit compared to h mart.
Goebbels and Goering were big into zucchiniQuote:
Originally Posted by Cruiser
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Sando
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Thighs, broccoli, and a sort of masa flatbread I make.
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Couple of panko crusted sous vide pork belly nuggets Attachment 497530
Soon.
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French fry waffle bun cheeseburger
https://www.facebook.com/reel/514326773881868
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Making some food for a few people on the Underoos family float. I like cooking and hope it goes over well. Grabbed a pork shoulder, that stuff is fairly cheap nowadays.
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Mustard layer to begin with.
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I missed the spiced up shot, but put it in the oven and away we went.
Took a while to get it up into that 200 degree mark.
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I’ve got a fair amount of it, hoping with sides and what not we keep a fair amount of river people satiated.
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Fun trick for serving pulled pork-- put a blowtorch on the table.
Carnitas are basically pulled pork then fried in a skillet for texture. But they dry out if not served right away. So... a blowtorch on the table allows people to have fun torching their own carnitas on their plate... adding heat, aroma, texture, and of course a fun atmosphere.
To the homeowners... beware that your house will fill with smoke. And I now use a blowtorch for way more reasons than I originally intended.
Fun trick for serving pulled pork-- put a blowtorch on the table.
Carnitas are basically pulled pork then fried in a skillet for texture. But they dry out if not served right away. So... a blowtorch on the table allows people to have fun torching their own carnitas on their plate... adding heat, aroma, texture, and of course a fun atmosphere.
To the homeowners... beware that your house will fill with smoke. And I now use a blowtorch for way more reasons than I originally intended.
Coupla cheese questions. My cheese knowledge is seriously lacking. Yes, I'm the guy that puts mozzarella in lasagna..
Dug out a ceramic goat cheese cooker from the cupboard that the wife bought but we forgot about. Any tips on toppings for the cheese or type of bread to dip in it?
And any recommendation's for a cheese for omelet's? My basic ass usually just goes with cheddar or mozzarella.