What's cookin? Wed. 12/5/18

[buckytom]

I recently test drove a Subaru stick. Didn't like it. Too stiff. I like a big, old, floppy stick where you have to just know where to put it.

That sounds wrong, unless you know cars.

 

[Rascal]

Sounds perfect to me.

Russ

 

[caseydog]

I recently test drove a Subaru stick. Didn't like it. Too stiff. I like a big, old, floppy stick where you have to just know where to put it.

That sounds wrong, unless you know cars.

In my line of work, I drive a LOT of those. I know pretty much all the different shift patterns, now, although I sometimes have to think about it and experiment.

I'll take a modern six-speed with a short-shifter, thank you.

CD

 

[buckytom]

I can see that as far as performance goes.

I'm all about gas mileage and bad weather driving.

You'd have fun trying to drive my old, lunky, rattling, pinging, tapping truck. The one I'm driving every night now that a deer took out my Acura.

I forgot how much I enjoy driving a slow, old truck. It's like driving yoga.

 

[Cheryl J]

I was 15 years old when I learned to drive a stick. I got to back up the truck loaded with hay to the barn.

 

[buckytom]

Cheryl, I would be thrilled to have you drive my old truck. From your coast to mine.

On a Sunday afternoon. Your family and mine in tow.

That would be a great trip.

 

[Cheryl J]

I could probably drive that bad boy, too. LOL

Oh, those were some memories!

 

[tenspeed]

You know I looked at my post, and thought it might need a coma.but then I thought noones gonna raise it................. Except you,lols

Russ

Eats, shoots and leaves?

 

[tenspeed]

Salmon steaks are usually pretty thick, but they're uniform in thickness so cooking with the lid closed will speed up the process. I cook burgers in half the time on the griddler that it takes on the gas grill.

I think I'll try top down when I grill swordfish steaks, now that I have some idea as to cooking time. The salmon has a mustard and bread crumb coating which can come off if it is disturbed too early, so I didn't want to open the griddler prematurely. I can hit it pretty well on the gas grill by temperature and time, but the griddler is different. Skewered cubes of meat is going to be a learning experience as well, as it's not easy to check the internal temperature accurately. I might do those as loose cubes, or at least a loose cube or two to monitor temperature. I could probably cook b/s chicken thighs with the top down, but they might get overcooked quickly, so first try will be open.

 

[tenspeed]

The grill is on the patio and is a few steps away from the slider in the kitchen / dining area. I can usually keep the snow cleared, at least during the first part of winter, so I can grill outside as long as it's not too cold and windy. The three burner Weber has a hard time staying hot enough when it gets much below 25 F, especially if there is much of a wind.

 

[luckytrim]

WOW ! Lotta Posts, very little Food Porn ... Bummer !


Last Night's Pork Tenderloin, Pan-Seared, over Fried Apples (Recipe Posted) , with Succotash and Buttered Rice... and the same old salad, not pictured (I'll post Salad Pics only when significantly different from my usual mix from here on )


Last Night's Pork Tenderloin, Pan-Seared, over Fried Apples, with Succotash and Buttered Rice... and the same old salad, not pictured (I'll post Salad Pics only when significantly different from my usual mix from here on )

 

[Kayelle]

WOW ! Lotta Posts, very little Food Porn ... Bummer !


Last Night's Pork Tenderloin, Pan-Seared, over Fried Apples (Recipe Posted) , with Succotash and Buttered Rice... and the same old salad, not pictured (I'll post Salad Pics only when significantly different from my usual mix from here on )


Last Night's Pork Tenderloin, Pan-Seared, over Fried Apples, with Succotash and Buttered Rice... and the same old salad, not pictured (I'll post Salad Pics only when significantly different from my usual mix from here on )

Looks great! Can you provide the recipe link please? TIA

 

[luckytrim]

http://www.discusscooking.com/forums/f30/southern-fried-apples-101178.html