Massacre 7646 Report post Posted May 10, 2015 I can support adding a pint to the mix. Not a big fan of beer, but I find that it sits better and tastes better alongside eggs and toast. Share this post Link to post Share on other sites
CaPn bOnEs 8527 Report post Posted May 10, 2015 it used to be tradition to have a pint for breakfast... but then we invented the automobile and shit started happening... Share this post Link to post Share on other sites
gtagrl 4317 Report post Posted May 10, 2015 It also needs more bacon...And a pint. This...about everything. Share this post Link to post Share on other sites
Brian 972 Report post Posted May 12, 2015 Bought some Queso Fresco and tried it for the first time, I love it. Seeing as it didn't melt much in my quesadillas tonight, can I pan fry it by itself like halloumi? Share this post Link to post Share on other sites
CaPn bOnEs 8527 Report post Posted May 12, 2015 asparagus is in season, and i just ate a shitload of it today... Share this post Link to post Share on other sites
DuPz0r 5361 Report post Posted May 12, 2015 @bOnEs Home made chicken and asparagus pie... mmmm. Share this post Link to post Share on other sites
gtagrl 4317 Report post Posted May 12, 2015 @Brian - you can absolutely fry queso fresco or blanco like halloumi, saganaki style. Love asparagus, it's worth the horrible pee smell afterwards. Good on the grill, too. Edit: our rivers have receded from spring flooding, enough so fiddleheads will be sprouting on riverbanks any day now...if you like asparagus, you'd probably like fiddleheads too. YUM 1 Share this post Link to post Share on other sites
Indy 350 Report post Posted May 13, 2015 Wrap asparagus in bacon and grill it. Wrap anything in bacon and grill it... 2 Share this post Link to post Share on other sites
Brian 972 Report post Posted May 13, 2015 Wrap asparagus in bacon and grill it. Wrap anything in bacon and grill it... Scallops Share this post Link to post Share on other sites
Massacre 7646 Report post Posted May 13, 2015 The best thing to wrap in bacon is more bacon. 1 Share this post Link to post Share on other sites
GunSmith 2452 Report post Posted May 13, 2015 (edited) Agreed. Over a grill, I have to weave bacon knots so my strips don't fall into the fire. As it cooks, it gets rendered into a solid, juicy, self-basted bacon steak. Edited May 13, 2015 by GunSmith Share this post Link to post Share on other sites
Massacre 7646 Report post Posted May 13, 2015 Steakon. 1 Share this post Link to post Share on other sites
gtagrl 4317 Report post Posted May 13, 2015 That is all. 1 Share this post Link to post Share on other sites
GunSmith 2452 Report post Posted May 17, 2015 Chinee pork chops, brined and smoked, with bok choy for the sake of green shit. Share this post Link to post Share on other sites
Qdeathstar 1763 Report post Posted May 17, 2015 that doesn't look that great tbh,,, snot and something dry. Share this post Link to post Share on other sites
GunSmith 2452 Report post Posted May 17, 2015 (edited) You're right, maybe not a photogenic piece of carcass, but the flavor was there. Edited May 17, 2015 by GunSmith Share this post Link to post Share on other sites
gtagrl 4317 Report post Posted May 17, 2015 Never mind Qd, it looks delicious. Share this post Link to post Share on other sites
DuPz0r 5361 Report post Posted May 18, 2015 Pan fried Ostrich steak fillet with a red wine + onion & garlic chutney, and a side of steak ridge fries and asparagus. 1 Share this post Link to post Share on other sites
Ginginho 1613 Report post Posted May 21, 2015 Today's secret ingredient.... 1 Share this post Link to post Share on other sites
Massacre 7646 Report post Posted May 22, 2015 Not as bad as a boned pork rectum, surely. Share this post Link to post Share on other sites
gtagrl 4317 Report post Posted May 22, 2015 ^Inverted, no less... I love spring because it's just the beginning of a long season of wonderful things to eat and BBQ. Yesterday I grilled red pepper slices and whole portobello mushroom caps, smeared it with black pepper goat cheese (which melted and got all gooey), then put it on a toasted bagel with a slice of red onion. Ate it with a side of mixed greens with toasted almonds and cranberries, made a grainy Dijon mustard dressing. Amazing. Today I made a pesto out of fiddleheads, toasted walnuts, roasted garlic, parmesan, lemon, vinegar and olive oil. Had it on linguine. Fucking incredible, never made it before. Next will be rhubarb, then strawberries, then a parade of veggies and fruit. I'm all out of preserves so this is going to be a fun year doing jam, pickles, beets, pies... 4 Share this post Link to post Share on other sites
Indy 350 Report post Posted May 23, 2015 I sometimes replace my burger buns with portobello mushroom stuffed with cheese (that low-carb life), it's amazing. Share this post Link to post Share on other sites
Firm 982 Report post Posted May 24, 2015 Sunday dinner. Before being smothered in brown sauce. 1 Share this post Link to post Share on other sites
Ginginho 1613 Report post Posted May 25, 2015 Is that a Yorkshire pud in there? Yum - haven't had one for years.... Share this post Link to post Share on other sites
Firm 982 Report post Posted May 25, 2015 Aye. Yorkshire pud-pud. It's not Sunday dinner without one. Well spotted. Share this post Link to post Share on other sites
