Went out for supper to Casa Grecque. Really nice salad bar and I had butterflied shrimp and Stirling had chicken brochette. We both had baclava for dessert.
Sounds good to me.
My wings might end up being garlic parm.
And I have celery that needs used up... I have romaine, too, so maybe a salad using just the two with blue cheese dressing.
know the feelin' mate!!i use loads of the roasted garlic sauce...always hits the spot & only £1.50/$2.25 a pop from tesco.bargain!!bacon also from tesco,does what it says on the pack...drycured sweet & smokey...bacon....mmmmmmm!!Delicious looking flatbread pizzas, Harry. I'll bet that garlic sauce went perfect.
Interesting bacon, too. Where I shop (I always have to put a disclaimer now for the snipers) where I shop I don't recall ever seeing bacon advertised as either sweet or smoky. Our bacon (where I shop) is always smoked, so that's kind of redundant. And it seems folks are more interested in "low sodium" than "sweet". I've made sweet bacon before though.
cheers dawg!"harold & kumar do guantanamo bay"what a film!!Nice pics, GQ and Harry!
I finally found frozen White Castle cheeseburger sliders at a local grocery store, and having never seen nor eaten a WC slider before, am looking forward to trying a couple. In much of the country, the WC restaurant is held in very high esteem, and has been featured heavily in the Harold and Kumar films.
Oh, and a couple pieces of Halloween candy, just to make sure it's fresh.
drooooool! nice job!!Grilled wings & wedges.
In the style of Garlic/Parm.
bet there weren't cg...and who could blame you....looks deelish mate!Another one-pot meal. Except I had two going with making stock for tomorrow's chicken soup. Oh, then the third pot for potatoes. They're all still waiting for their bath - any volunteers? Buehler? *sigh*
We had Beer-Braised Pot Roast. It included bacon, onion, shallot, plum tomatoes, and both beer and beef broth. Cooked the sauce up thick and loaded it all over mashed 'taters. Oh Yum!
Before and After pics (there were leftovers ):
drooooool! nice job!!
Thanks, Dawg.
Yes I do, Jessica.
Sounds YUMMY!!! You mind sharing your recipe?! We're cooking wings tonight, and I'm looking to do something different with them
Thanks, Dawg.
Yes I do, Jessica.
Sounds YUMMY!!! You mind sharing your recipe?! We're cooking wings tonight, and I'm looking to do something different with them
Gee I don't know... it's an old family recipe that has been handed down for generations... dating back to my ancestors who came over on the Mayflower, then settled in Pennsylvania...
I'll PM it to you
i can see that !! getting a feel for the camera too,by the looks of it!Thanks! I'm finally getting a feel for the new grill when it comes to finer food items
i can see that !! getting a feel for the camera too,by the looks of it!
can't tell mate,screen's still covered in drool!right,it's 2:30pm this side,starving & i haven't got a clue what to eat tonight.nothing "tickles me fancy" in the fridge so, it's "hey ho off to the shops i jolly well go"I had a good subject
You talkin' to me? If so, technically I don't think of this dish as a "pot roast". That connotation to me is beef with potatoes/celery/onion/carrots all simmered together - which I do stovetop. Last night's meal was the chunk of beef simmered in the juices created by fried bacon, caramelized onions and shallots, dark beer and canned plum tomatoes drained and cut in half. I like what I've always known as English cut; up here they call it arm shoulder. When the meat is fall-apart tender I slice it and serve it up with lots of the juices over a bed of mashed. And the simmering juices are thickened only by boiling them down - no flour needed. This meal was done stovetop too....mmm, pot roast... Do you put the DO in the oven after you get everything going or cook the whole thing stovetop?
You talkin' to me? If so, technically I don't think of this dish as a "pot roast". That connotation to me is beef with potatoes/celery/onion/carrots all simmered together - which I do stovetop. Last night's meal was the chunk of beef simmered in the juices created by fried bacon, caramelized onions and shallots, dark beer and canned plum tomatoes drained and cut in half. I like what I've always known as English cut; up here they call it arm shoulder. When the meat is fall-apart tender I slice it and serve it up with lots of the juices over a bed of mashed. And the simmering juices are thickened only by boiling them down - no flour needed. This meal was done stovetop too.
And so I did.Well my post was directly below yours and you are the one that called it beer braised "pot roast", so I thought I was talking to you
And so I did.Well, technically, the recipe called it that. I just went along with their game...