Most liked posts in thread: Soooooo Whatcha Eating?

Pretty much, but trust me once you start in, they’ll be gone soon. The gravy should be thick. I didn’t have a problem with anything going soggy.

 

For fish and chips lovers, I can give 2 recommendations... one east and one west in the US.

1. Pacifica, CA (Near San Francisco) - Camelot Fish and Chips - Its about 1 block from Route 1, maybe 10 miles north of the Devil's Slide tunnels and some gorgeous beach-side driving for the hour south of there. http://www.camelotfishandchips.com/

2. Charlotte, NC - Big Ben Pub - This place does pub food right. Bangers and mash. Bubble n Squeek. Fish and chips, starting w/ a whole fish fillet and hand battering in the kitchen. Large steak fries and the bottle of malt vinegar magically appears... you don't have to ask for it (though you do have to ask for Catsup if you want it, but why?)

 

Garden Peppers, what did you grow, we are having issues with ours this year, to much shade, thus late maturity and small in size, going to put up a new 4x4 raised just for peppers for 2019. This dish looks great, not sure would add the basil and oregano, but to each their own. ....

Don

 

Add several 'drink beer' steps in there and I think you have a great description of MOTD.

 

Nice cobbler, but blueberries don't like me. They want to get out of my digestive tract as quickly as possible.

CD

 

Simple, hardy, good. Nice dinner VV.

 

Big Kahuna Sub from Jersey Mike's -- I hear they got some tasty subs. I ain't never had one myself... how are they? Can I have some of your tasty beverage to wash it down?

I'll spare you Ezekiel 25:17.

CD

 

Big Kahuna is good. Basically a steak and cheese, but they throw in a handful of peppers, onions, mushrooms and jalapeños when they cook the steak. Never had a bad sub from there.

 

I guess nobody got my Pulp Fiction reference.

CD

 

Looks good CD... except for those round brown things.

 

Looks like some good chili, CD. Is that bacon in there?

 

No bacon. That may be the diced tomatoes you are seeing. I use diced tomatoes instead of tomato sauce. As for the "round brown things," I like beans in my chili. Ranch Style pintos are acceptable in Texas.

CD

 

Is the infomercial special copper non stick pan?

My wife wants to buy one but thinks it’s BS.

 

There is a local radio cooking show in which they recommend you buy by the cheapest non-stick pan you can find as none of them last.

 

Looks really good.

 

BTW VV, which Weber did you get? I have four Webers. That's down from the seven I used to have. All different, too.

CD

 

Why do you need so many grills?

 

Triscuits - rye with caraway seeds,
and a can of sardines in water with hot sauce added after draining the water.
Yum!

 

I don't anymore, since I quit catering and hosting my annual Cancer Association fund raiser/shindig. I only have the Weber gas grill and the Smokey Joe now. Pretty much the same reason I have more than one vehicle. One is having a backup in case of a breakdown or running out of gas. If that happens it saves me a 20 mile round trip to town. Also when corn is in season I like to cook it directly on the coals of a charcoal grill. Doesn't work as well on gas. YMMV

 

I'd love a charcoal grill, but couldn't justify it as most of the time I'm grilling, I want quick and easy. I've got one of the Weber Genesis grills from a couple of years ago before the odd redesign they just did. I've got a pair of cast iron smoke / wood chip boxes that I drop down onto the lower grates if I want to get fancy and give some wood smoke smell/flavor to the experience. I love cooking over charcoal, but hate all of the extra bits and time.