Search results for query: *

Thank you tons Smokin Phil! That's very kind and I do adore food and eating, and that's very appreciated! Thanks very much! And AK1, (I posted this early this morning and thought it got deleted by someone, but will share it again): You eat the whole entire blue crab (body, legs, etc.) all as...

Thank you so much Humdinger! And a friend got & built that ensemble many years ago. And here is a simple Noewegian salmon plate from this week! Cheers to all! And make today delicious! - Leah

Thank you Mike5051! And my apologies for crashing your thread, as I just get so excited & then end up jumping in! In any event, great fun here and happy Tueaday to you and to all! Cheers! - Leah

Hey thank you very much MSUICEMAN! I certainly didn't mean to hijack this thread, but merely wanted to chime in and remark that everybody's version sounds extraordinary! I love this site and all I learn from it! And thanks for such nice words on my posts! Happy new week to you and to all...

Those look really wonderful and I loved seeing the comparisons (oil, no oil; sauce, no sauce) - so very fun! Great post and they truly look delicious! Cheers! - Leah

Wow what a fun & delicious thread! Yours all sound so fabulous! These are some of mine - from grilled to smoked etc. & from way back when...Cheers!!! And happy new week to all! - Leah

Beautiful! And the fennel & paprika sound so fantastic as perfect touches too! Great job! Cheers! - Leah

Thank you Mummel. And here is yesterday's spatchcocked grilled chicken with black sea salt, avocado oil, Turkish "Marash" paprika, and fresh black figs. Zucchini noodles accompanied too. And then today's grilled chicken thighs in herbs de Provence and with zuke noodles and a tri colored freshly...

Thank you Steve! Sometimes great frozen seafood or fish can be found in certain places - maybe your haunts have that option. Regardless, I most certainly appreciate your comments, and agree with your other mention (in the chicken thighs post) about how delicious thighs are! I've done a...

Steve! Welcome to the bar! We have a ball here, in this wonderful vino group, and the food and wine and fun stories which people share here are just truly terrific! Please feel free to post, to share photos, to rant about food or smoking pairings - nobody is graded on what they drink and nobody...

Happy Thursday to all! I know that I eat the same damn things over & over but there are a couple things - Norwegian salmon, game meat steak, (and my new love of ribeye - especially dusted in coffee) and succulent whole spatchcocked chicken too; and so today it was a salmon day - covered in...

BMaddox that is so very wild and impressive! You are a brave one!! And that must be much better than farmed indeed! Fantastic stuff! Amazing!!! Cheers! - Leah

They look fantastic Bear! And bone-in just makes me salivate! I did my ribeye longer too or cooked more than my NewYorks and really loved it! Yours look fabulous!! Cheers to great steak!!! - Leah

Yum!!! Just absolutely yum!!! So good to see!! Fabulous! Cheers! - Leah

Thank you Bmaddox! So glad you have some! Enjoy, enjoy! And happy midweek to you!!! Cheers!!! - Leah

Yes, yes, yes!!!!! (Bear). I remembered this, and knew it was the favorite of your household and so you'll be proud to know that you made me a convert! Fabulous stuff! Happy midweek!!! Cheers! - Leah

Well thank you MSUICEMAN! Food is such fun! As is life! And happy midweek to you! Cheers!!! - Leah

Hey Brad! What's Shakin?? (As you Westerners say so well)! Yes, this gator was a nice treat, despite me overcooking it a tad this time. Hope your week is wonderful!!! Cheers!!! - Leah

Thank you Mummel! And thanks tons Bear! Funny, you'll appreciate this: I have been a New York Strip fan for ages, as far as my favorite cut of steak. Well, yesterday, when using espresso grinds as a dry rub for the bison ribeye, (and then simply drizzling avocado oil and sea salt - once grilled...

Thank you so much Richard!!!! And happy Tuesday to you!!! Cheers!!! - Leah