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NutAgain!
Trad climber
South Pasadena, CA
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Wild rice, chicken, green beans, carrots, and toasted pecans. The kids ate it!
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Chaz
Trad climber
greater Boss Angeles area
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Chiles Rellenos!
The sauce:
The rellenos:
( my neighbor's chickens laid these eggs this morning )
Roasted, stuffed with cheese, battered in whipped egg whites, and fried in oil.
Le Chow Royalle.
( careful, plate is hot )
The whole thing, thanks to the free eggs, cost less than a buck-fifty.
Scraps aren't thrown away around here.
The goat will eat this, and the paper it sits on. And like it.
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Ghost
climber
A long way from where I started
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Went out for dinner with some colleagues last night in Hong Kong and saw some serious beef porn. Also saw some fairly impressive views looking down on the city, as the restaurant was way way up in the sky.
Crappy cell phone pics in bad light, but to give you some idea of scale, the plates in the picture below are big. At least a foot across...
And here's a shitty pic of the non-shitty view
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NutAgain!
Trad climber
South Pasadena, CA
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It was a funny segue from the goat shots to those monster meat chunks ;)
That last pic makes me think of one of the Mission Impossible movies, where they were pitching golf balls onto a roof to distract the guards.
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Anastasia
climber
Home
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The best medicine, a woman's sanity and one heck of a good friend... Yes, I am talking about Chocolate!
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Ghost
climber
A long way from where I started
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It was a funny segue from the goat shots to those monster meat chunks ;)
"Monster" doesn't quite convey the gigantic load on those plates. I split one of those with one of the guys I was with. He is a BIG guy, and loves meat. We couldn't finish it. Very good restaurant, though. High-end steak house with a very good wine list.
That last pic makes me think of one of the Mission Impossible movies, where they were pitching golf balls onto a roof to distract the guards.
It did have that feel to it. And what's not in the picture is the laser light show that the city somehow gets the owners of all those tall buildings to coordinate every half hour or so. 30 seconds of Star Wars space battle.
And now I'm in the airport, waiting for my flight home and eating a hamburger. Only $25. And drinking a glass of mediocre wine. Only $15. I love HK, but I could never afford to be here on my own dime.
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ydpl8s
Trad climber
Santa Monica, California
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From a little place "next to the tracks" in Alamosa Co.
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mike m
Trad climber
black hills
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sushi in boulder a few weeks ago.
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Rudbud
Gym climber
Grover Beach, CA
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Nice work Chaz, looks delish!
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mike m
Trad climber
black hills
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mango salsa
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bringmedeath
climber
la la land
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Cooked in my oven at 850 degrees or so. Far from perfection and not my favorite mozzarella due to how it melts on there, but still damn good! Dough was aged for 5 days and uses sourdough starter with a micro pinch of instant yeast. Not so good of photo from my phone.
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mrtropy
Trad climber
Nor Cal
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Early Season Farmers' Market in Stockton, mostly Hmong farms from the area.
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Ghost
climber
A long way from where I started
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May 11, 2014 - 03:42am PT
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The 2014 edition of the Seattle Sausage Fest is underway.
If we weren't total gumbies, the fest would be over, but we ran out of casings with another 10 pounds of stuff still to be stuffed. So this year we're going to add a second day. If I can find casings on a Sunday morning.
So this is a kind of interim report. We stuffed about 20 pounds, using pork, beef, lamb, elk, venison, & duck. Plus somewhere in the neighborhood of ten billion spices, herbs, and veggies.
And, of course, Tom fired up the Green Egg, and we sampled as we stuffed. The Duck (with kale and... I have no idea what all Mari put into it) was probably the winner, but the elk with herbs and pimenton was a close second. Which doesn't mean the others were crap. Every sausage we made was about ten times better than anything you can buy.
But enough talk.
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nature
climber
Boulder, CO
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May 11, 2014 - 11:14am PT
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I'll be in the PNW Fathers Day weekend. Let's go to Mashiko for some real good porn.
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Ghost
climber
A long way from where I started
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May 12, 2014 - 11:31am PT
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Doug -- Mashiko sounds good. PM me with your schedule and we'll see what works.
Now, back to Sausage Fest Part Deux...
We finished the festival in style yesterday, and everyone wound up with boatloads of amazing sausages for the freezer.
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Chaz
Trad climber
greater Boss Angeles area
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May 12, 2014 - 01:11pm PT
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Good work on those sausages, folks. That looks so good!
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Ghost
climber
A long way from where I started
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May 19, 2014 - 10:51pm PT
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Sausage Fest: Part Trois
One week later we fired up the Green Egg and grilled some of the sausages we made.
As we worked during the fest there would be bits and pieces of this and that left over. We just dropped them in a bowl, kept them chilled, and at the end of the weekend made one last batch with the contents of the bowl.
Went pretty well with our own Pilsner.
There are still boatloads in the freezer, enough to fuel plenty of summer evenings.
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Leggs
Sport climber
Made in California
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May 19, 2014 - 10:58pm PT
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Oh My GOD, my mouth is watering, Ghost. Looks like fun was had by all!
Dinner last night... Fish tacos by the pool.
When the plate of fish was put in front of me, I thought, HELL YEAH... MINE!
I was wrong, as you can see in this photo, with my friend diggin' in!
~peace
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