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09-01-2014, 06:47 AM | #841 |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Last night I had 3 bone-in pork chops that I grilled on the stove with my grill pan. I also made a peach sauce marinade to glaze with locally made peach preserves, dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt and pepper.
They were juicy and delicious!!! |
Posts: 52,112
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09-01-2014, 09:51 AM | #842 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Woot.... And one day I'm going to try that Sous Vide method. I just can't get the water temp to stay steady, and don't want to invest in a machine. I'm too cheap...
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Posts: 118,395
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09-01-2014, 09:52 AM | #843 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
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Posts: 118,395
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09-01-2014, 11:00 AM | #844 | |
www.nfl-forecast.com
Join Date: Sep 2000
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Quote:
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Posts: 45,662
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09-01-2014, 11:03 AM | #845 |
www.nfl-forecast.com
Join Date: Sep 2000
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I made cherry scones this morning:
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Posts: 45,662
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09-01-2014, 12:31 PM | #846 |
Fight, build, win!
Join Date: Sep 2004
Location: KC
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Doing the rootbeer cockpot pulled pork thing. Original plan was to smoke the butt, went back to shed to get out Weber and no Weber. Heart sank then remembered Brother borrowed over a month ago. Well call a to tell him to cough it up but he already had ribs and a turkey smoking. Crap hope this is good.
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Posts: 25,134
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09-01-2014, 01:18 PM | #847 | |
Yum! Buc Marshmellows!
Join Date: Apr 2006
Location: None of your business
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Quote:
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Posts: 163,982
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09-01-2014, 01:19 PM | #848 |
Yum! Buc Marshmellows!
Join Date: Apr 2006
Location: None of your business
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Posts: 163,982
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09-01-2014, 01:19 PM | #849 |
MVP
Join Date: Oct 2006
Location: West of the Equator
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Posts: 13,705
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09-01-2014, 01:24 PM | #850 |
MVP
Join Date: Oct 2006
Location: West of the Equator
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It's Labor Day, so it's "chicken in a pot" in honor of the everyday man.
My college suite-mate was in town this weekend. He's a food broker in the SF bay area. What passes for "fresh" is really sketchy. Not only sketchy, but a damn lie for the most part. |
Posts: 13,705
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09-01-2014, 02:23 PM | #851 |
**** you, you cretin.
Join Date: Jan 2012
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Poverty cheese burger. Sautéed shrooms and onions. Everything seasoned with old bay. Made my own chipotle sauce as well. Turned out great. |
Posts: 29,906
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09-01-2014, 02:54 PM | #852 |
Veteran
Join Date: Jun 2014
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I made some chicken stroganoff yesterday. It was just ok. The recipe needs some tweaks.
I also made a pot of light red kidney beans. I threw in a couple of bay leaves and a finely diced stalk of celery. They turned out great. |
Posts: 3,378
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09-01-2014, 03:27 PM | #853 | |
www.nfl-forecast.com
Join Date: Sep 2000
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Quote:
Preheat oven to 425 F 1. Mix 2 C flour, 1/3 C sugar, 1 T baking powder, 1/2 t salt in a bowl. 2. Cut in 5 T chilled butter, like you are making pie crust or biscuits. 3. Stir in grated orange peel (orange zest) from maybe half an orange and 4 oz dried tart cherries. 4. Pour in 1 cup of cream. Stir just until ingredients are moistened. 5. Turn out dough to a floured work surface. Kneed 3 or 4 times just to blend ingredients a bit more. Shape dough in to a rectangular slab about an inch thick. Cut 12 rectangular or triangular scones from the slab using a sharp knife. Try to keep the size of them consistent for even baking. Place them on a baking sheet. 6. Brush the tops of the scone with cream. Sprinkle with turbinado sugar. 7. Bake for 12 - 15 minutes till edges brown. Cool on wire rack. These come out crispy on the outside and warm, dense and moist on the inside, yet still crumbly. Different bakers will strive for different textures for their scones. The original recipe used an egg in place of half the cream and came out more cake like. You could easily substitute dried cranberries or blueberries but the cherries are our favorite. |
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Posts: 45,662
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09-01-2014, 03:28 PM | #854 |
www.nfl-forecast.com
Join Date: Sep 2000
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Posts: 45,662
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09-01-2014, 04:01 PM | #855 |
Cast Iron Jedi
Join Date: Nov 2004
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I've got some chuck eyes marinating in olive oil, balsamic, smoked paprika, oregano, salt, and pepper. I'm also doing some "hobo packs" with potatoes, carrots, and onions - I'll throw a little chopped rosemary and thyme in there with some butter.
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