Most liked posts in thread: Soooooo Whatcha Eating?

That “Garbage Plate” looks interesting, but looks a little time consuming unless you use frozen fries and Mac salad in a tub. As you know I like a one pot/skillet meal, but mainly for the ease of prep and clean up. Basically I’m just lazy.
I like all the individual ingredients in the garbage plate, but can understand how it could be tough to get the “gravy” right to tie it all together. It certainly looks tasty.

I’m interested in seeing some of the Brit chow that Sully is sampling.

 

Everything looks pretty good Sully. Financial district huh? That explains the emphasis on the presentation I reckon. The avocado breakfast looks interesting, but it looks like the cook/chef had a grudge against that sunny side up egg.
I love Fish and Chips. To me it’s like a hamburger steak for gauging the quality of food at a restaurant. If they can do a good job on those dishes you can generally trust the rest of their menu.
I was stationed in LA in the early 70’s when I discovered H. Salt Esquire fish and chips. I don’t even know if they exist anymore, but they had some good food for a quasi fast food franchise.
One of the things I loved about traveling so much in the military was the chance to try so many different cuisines. Before enlisting my menu was limited to locally grown, caught or hunted foods. The most traveling I did before turning 18 was to the away basketball games when I was on the team.

 

I grew jalapeños and cayenne peppers this year. I'm not getting a lot of peppers yet, due to the heat this summer. The plants blossom, but don't set fruit if it is too hot. I expect a good harvest in September/October -- like last year. My late season peppers are also the hottest and have the best flavor.

The fresh basil and oregano add some nice "brightness" to the buttery pasta and shrimp.

CD

 

We picked a few peppers today and tomatoes, the late August harvest is upon us. The Jalapenos are doing the best, very few of the bigger pepper but 3 more are finally growing.

Hope this basket full shows.

 

I was in Taylor, Texas and brought home some serious BBQ from Louis Mueller's. Here is my beef rib -- 2 pounds, 3 ounces of beef heaven. That bone is just short of 13-inches. This might just make VV a bit envious.



CD

 

Yup. That do look mighty tasty. Makes my Big Kahuna Steak Sub from Jersey Mike's look downright paltry. Glad I finished eating before I saw your post.
Damn fine looking rib CD.

 

Late night munchies of toast on Dave's Killer read with butter, two Moringstar veggie sausages and Wheat Thins.

 

We got a Calphalon set a few years back. Our local Williams & Sonoma was going out of business... a 30% + 25% + 25% stacked discount (they were down to the last bit of stuff on the shelves) brought it down to a reasonable price! We practically ran out of the store with the giant box, just in case they decided to change their minds. There was even a mail-in bonus item and a few weeks later an extra pan arrived via post.

 

WHY NOT?!!!

I got carried away with grilling and smoking a few years ago. I'm much better now.

CD

 

My friends that bought all my cooking equipment were smoking some butts and briskets today. I had a 2lb ribeye that needed cooking, so I threw it on the top rack and let it slow cook/smoke for two hours. Next time I'll give it a little more time so it can break down the fat even more. Has a really nice smoky taste and is fork tender. Since it lost at least 25% of its weight in the process, it is officially BBQ, at least by FDA standards. Didn't bother plating it because all I'm doing today is sampling it. Took the picture after letting it rest for about 20 minutes wrapped in foil.

 

The Sushi was good. There was another boatload that I didn't get a picture of.



Couldn't resist a picture of my Granddaughter (19) and my Grandson (12). This was the real treat for me, because I seldom get to see my Granddaughter.

 

Wow !! Some extremely good looking meals.

 

I got a good deal today on a beautiful USDA Prime ribeye. I cooked it sous vide to a perfect medium rare, and gave it a quick sear. Baked potato on the side.



CD

 

Steak au poivre! Very nice.

 

Bruges was a wonderful city to visit. We stayed in the BnB on the canal where the dog sits in the window (it was in the movie and was a point in all of the tours when we went some 6+ years ago).

 

Was wondering, so it took a snow day for great food to show. Love it.

 

Looks like a cheddar sausage!

My wife went to visit her mother and family a few states away (she had a ton of vacation time due her from working way too much the past year) and I needed to stay home and work. She isn't a BBQ fan, so I ordered up a large plate of burnt ends (brisket end chunks) and several sides from my favorite local place (thanks DoorDash). I made 3 meals of it and just finished it for lunch today.

I also watched an old Julia Childe video on YouTube for Boeuf Bourguignon on Sunday... the whole house smelled of beef, onions, mushrooms and red wine! I've had one meal from it all ready and it will probably be dinner for the next several nights. It is spectacular comfort food (especially when served on a pile of mashed potatoes). I need to take a photo and do this more often, as it was my kind of cooking... 20 min of chopping / prepping frenzy followed by 3-4 hours in the oven where you can forget all about it (and 1/2 bottle of wine left over for drinking isn't a bad thing either), resulting in some serious food drama / flavor.

 

Nice, very nice! Do you run a restaurant as your main now? Good looking Christmas dinner. Nice car and know how to eat well. Good combo.

Enjoy new years, share with us home bound folks.

Don

 

Looks like a good hardy winter meal.

 

Yes sir! In fact, a microwave is the best way to cook a lobster (besides butter poaching).