Most liked posts in thread: Soooooo Whatcha Eating?

Tried one of these... From the same town as Scott...

 

Bacon May Prolong Your Life

Hey, if bacon can make roundworms live longer, why not us?

ut:

 

Be right there! :drool :biggrin5:

 

I'm guess'n I know where it's headed next.....

 

I am a meatatarian, it's a lifestyle choice.

 

Now I see this! I just drove by your place about 1/2 an hour ago! See you and Erik in NC next week!

 

I thought about it, but I've got to be at work at 5am! And I am beat from driving the Rat all day.

Looking foreword to next week though!

 

Farmers Market Fun

Made me some pickled asparagus.

ONLY 1 jar, not going to make tonnes like I did last summer.

 

Oowee, Farmers Market day..

Just whipped up a "salsa" of strawberry, green onion, garlic scapes, chives with a touch of fall clover honey, a peppery olive oil and a splash of rice wine vinegar.

Once that marries a bit it will top a grilled pork sirloin chop. Fresh spinach with shitakis comprise the veg.

 

Thanks Don. I'm meeting the client tomorrow morning to peruse the farmers market looking for interesting things to work with next.

Who knows, I may have a future in food blogging.

 

I feel for the guy who smoked that bag of paprika... Being hit with pepper spray is bad enough for me. [emoji12]

 

Thanks, my pro culinary days are long over. Been there, done that, have the burn and knife cut scars.

 

At my last house, I had a peach tree in the yard. Those over-ripe, soft ones are really juicy, and make fantastic peach margaritas.

CD

 

ANYTHING with spinach and feta is plain awesomeness!

 

First time I tried this at home. All homemade and not as hard as I thought it would be.

 

Well, it worked. It tasted great.

To make the stuffing, I sautéed some onions and garlic in olive oil, added some red pepper flakes, then added my spinach and basil. I dumped that in a bowl, and added my feta. That made a wet paste that I spread onto my roll cut and hammered pork loin, that I rolled up and tied.

I ditched the rotisserie idea, because I was not sure the stuffed loin could hold up to that, and cooked it on the Weber kettle, indirect heat, with the charcoal and pecan wood.

I took pictures, but don't want to mess with them tonight. If anyone is interested, I'll post some up in the next few days.

I hope everyone eats well this Labor Day weekend.

CD

 

What did you do with the little Amish suits, the chickens were wearing, after you et 'em?

 

Sausage and Bacon scramblers.. :l
Life's rough.

 

The signature dish of Gordon Ramsay. YUM!