Recent content by Jim_C

One of the things I like about SMF is the fact I learn so much. This is a nicely presented and very clear write-up on Stall. Thank you for putting this up here. I look forward to seeing some of the additional input and expertise so many on SMF have to offer.

Interesting. I like the concept. I like the flavor profile. I like the idea of the BBQ char on a stick of celery. I may have been inclined to remove the strings. But I like the idea and would have loved to have been there to try them. Thinking outside the box. Great idea.

This is one of the reasons we handed off our aluminum cookware. It seemed to add an off flavor depending on what we cooked in it. Having said that, it seems to be what the restaurant kitchens use. The other reason we got rid of our aluminum cookware at the time was because of some articles in...

We make ours the same way you do. Onion, garlic, Italian sausage, Orecchiette, chicken stock, vegetable, Parmesan. We'll sometimes finish it off with a couple of tabs of butter. I also like to add a good pinch of freshly ground pepper because it goes so well with sausage. As for vegetables we...

Not everything we do works out. We keep at it though. The off-taste may have been the cooking spray. I use it on pots, pans, etc. but avoid using it on food. It tastes weird to me. I had a similar issue the other night when I finished a salmon with a blow torch to make it pretty. All I could...

Nice looking dinner. The bread looks amazing. Orecchiette and sausage is one of our favorite meals. A great one pan dish. We like how the pasta shape holds the sauce. We often throw a bunch of Swiss chard in. The problem is the two of us eat a lot more of it than we should. :emoji_wink:

Thanks for the spin........It’s always appreciated.

A great looking meal. And a good day with the grandson. What more can you ask for.

We were at the market last week and turkey legs were $3.99 a pound. About a buck more than last year. The legs were big! We bought three legs at $21 and change. About 1 1/2 - 1 3/4 pounds each? Made up a batch of Pop's brine. Cut the tendons, into the brine, and into the refrigerator for 5...

Welcome to retirement......It's everything it's cracked up to be. Nice looking drumsticks!

Welcome from California

You know the SMF mantra…….Post pictures or didn’t happen!

A man with way too many toys...........

Nice job. We love lamb chops. With the price going through the roof we have switched to lamb shoulder blade steaks. At $13 vs. $24 a pound it may be awhile before we have the opportunity to cook lamb chops again. It's a great cut of meat and priced accordingly. Yours look great.

Nice looking result.