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What's for dinner?
- Thread starter FLSTC
- Start date
kwtoxman
Well-known member
@mbroyda, your picture looked great but disappeared??
More pictures! I recently went with steak and it's been about six months since my last one. These are premium butcher angus ribeye steaks sourced and custom cut from my favorite butcher, they are angus ribeye cut from the front end, ~ 1.5 inches thick, ~ 20 oz and 23 oz. Amazing steaks, check out the marbling
.
My favorite prep seasoning is a bit of quality Chinese soy sauce (not the dark stuff) and Montreal steak spice.
Grilled on the Weber Summit! The steaks were seared extra strong and long. The result was great and amazing texture though at the expense of the loss of some tenderness and the meat being finished medium rather than medium rare. I do like this style for a change from time to time.
Here's a picture showing the cross section of a leftover steak cold from the fridge
. It shows all the goodness, from the strong sear to the marbling and notable pink color.
I served the steaks with fresh sliced garden cucumbers (with salt and pepper) plus fresh toasted garlic bread (with fresh basil).
Fresh garden sliced cucumber with fresh 4 peppercorn grind and salt.
The fresh home garden produce is still going strong. I'm eating lots of vegetables every day. Here are a few salads I've enjoyed with vegetables from fresh the garden. This salad has three types of Chinese greens, leek onions/stalk, two types of cherry tomatoes and cucumbers fresh from the garden, plus 4 peppercorn grind, salt, powder grana padano cheese, premium olive oil and balsamic vinegar.
This salad has two types of Chinese greens, lightly sauteed leek onions/stalk and sun sugar cherry tomatoes fresh from the garden, plus peas, pepperocinis, 4 peppercorn grind, salt, hand grated fresh grana padano cheese and an Asian sesame vinaigrette.
Salted butter french bread and toasted scratch garlic french bread. And a watermelon I've been enjoying.
Cheers and have a great weekend.
More pictures! I recently went with steak and it's been about six months since my last one. These are premium butcher angus ribeye steaks sourced and custom cut from my favorite butcher, they are angus ribeye cut from the front end, ~ 1.5 inches thick, ~ 20 oz and 23 oz. Amazing steaks, check out the marbling
My favorite prep seasoning is a bit of quality Chinese soy sauce (not the dark stuff) and Montreal steak spice.
Grilled on the Weber Summit! The steaks were seared extra strong and long. The result was great and amazing texture though at the expense of the loss of some tenderness and the meat being finished medium rather than medium rare. I do like this style for a change from time to time.
Here's a picture showing the cross section of a leftover steak cold from the fridge
. It shows all the goodness, from the strong sear to the marbling and notable pink color.
I served the steaks with fresh sliced garden cucumbers (with salt and pepper) plus fresh toasted garlic bread (with fresh basil).
Fresh garden sliced cucumber with fresh 4 peppercorn grind and salt.
The fresh home garden produce is still going strong. I'm eating lots of vegetables every day. Here are a few salads I've enjoyed with vegetables from fresh the garden. This salad has three types of Chinese greens, leek onions/stalk, two types of cherry tomatoes and cucumbers fresh from the garden, plus 4 peppercorn grind, salt, powder grana padano cheese, premium olive oil and balsamic vinegar.
This salad has two types of Chinese greens, lightly sauteed leek onions/stalk and sun sugar cherry tomatoes fresh from the garden, plus peas, pepperocinis, 4 peppercorn grind, salt, hand grated fresh grana padano cheese and an Asian sesame vinaigrette.
Salted butter french bread and toasted scratch garlic french bread. And a watermelon I've been enjoying.
Cheers and have a great weekend.
Last edited:
Mad Mike
Well-known member
Secret is inside the smoker. Seasoned applewood smoke from one of my trees, 3 hours at 250... dinner's at 7:30 tonight!
kwtoxman
Well-known member
Nice @Joe Bass!
This is the best pasta I've ever had, it uses my fresh garden cherry tomatoes which are currently abundant. It's a really easy and fast meal to make too; super highly recommended. Garden burst cherry tomato sauce spaghetti
.
In these cooks I used mostly linguine noodles instead of spaghetti. There are three varieties of cherry tomatoes including the highly rated sun sugar (orange) in the meals. When plating I added fresh hand grated grana padano cheese on a few plates and powdered grana padano on the other two plates, plus fresh basil. Some plates have Thai purple basil. Big pictures.
The garden is still going a lot. Cucumbers and more daily. Here's a plate of two varieties fresh garden cucumbers (including the martini cucumber) with salt, vinegar and 4 peppercorn grind.
This is fresh from the garden bok choy (two types). I wok cooked/steamed them perfectly here with lots of fresh minced garlic and a bit of oyster sauce. Excellent.
This is the best pasta I've ever had
, it uses my fresh garden cherry tomatoes which are currently abundant. It's a really easy and fast meal to make too; super highly recommended. Garden burst cherry tomato sauce spaghetti
In these cooks I used mostly linguine noodles instead of spaghetti. There are three varieties of cherry tomatoes including the highly rated sun sugar (orange) in the meals. When plating I added fresh hand grated grana padano cheese on a few plates and powdered grana padano on the other two plates, plus fresh basil
. Some plates have Thai purple basil. Big pictures.
The garden is still going a lot. Cucumbers and more daily. Here's a plate of two varieties fresh garden cucumbers (including the martini cucumber) with salt, vinegar and 4 peppercorn grind.
This is fresh from the garden bok choy (two types). I wok cooked/steamed them perfectly here with lots of fresh minced garlic and a bit of oyster sauce. Excellent.
kwtoxman
Well-known member
More pictures
.
Earlier this summer I had many grilled kabob meals (and posts) and after an extended two month absence with other foods I recently circled back, reminding myself how tasty they are. I went with beef kabobs here because I'm on a beef kick after that steak meal post
. I picked these up on sale at the local grocer again. It's a simple and easy grill meal, super tasty. Big pictures.
Red wine and shallot marinated beef kabobs from the Weber Summit grill. Lovely oils and tenderness Top notch.
Jalapeno and tequila marinated beef kabobs from the grill. Great flavours.
Here are a few more dishes.
Cooked brussel sprouts in salt, pepper and olive oil, served with coarse sea salt edamame.
Tianjin style steam-fry pork dumplings served with garden leek onion/stalk and sambal olek sauce. Another favorite meal.
Enjoy the weekend.
Earlier this summer I had many grilled kabob meals (and posts) and after an extended two month absence with other foods I recently circled back, reminding myself how tasty they are. I went with beef kabobs here because I'm on a beef kick after that steak meal post
Red wine and shallot marinated beef kabobs from the Weber Summit grill. Lovely oils and tenderness Top notch.
Jalapeno and tequila marinated beef kabobs from the grill. Great flavours.
Here are a few more dishes.
Cooked brussel sprouts in salt, pepper and olive oil, served with coarse sea salt edamame.
Tianjin style steam-fry pork dumplings served with garden leek onion/stalk and sambal olek sauce. Another favorite meal.
Enjoy the weekend.
J_F
Guest
I'm a big fan of the kabob too KW
I use that spray olive oil on them to keep'm moist
and it helps the dry spices to stick while they're on the grill
2 butchers out my why sell them pre-made that are pretty good
beef, pork or chicken
and you can't build them for for what they sell them for
I use that spray olive oil on them to keep'm moist
and it helps the dry spices to stick while they're on the grill
2 butchers out my why sell them pre-made that are pretty good
beef, pork or chicken
and you can't build them for for what they sell them for
Evon
Well-known member
Pizza in the neighbour's outdoor wood burning pizza oven.
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Is that potato in the second picture? Do you need to slightly precook the potato first?
Tried once and they came out still a little crunchy...
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So we had this conversation an hour ago.
Usually you will have to boil the potatoes first, let them cool then slice very thin. Use one of those guillotine (?) slicers if you can.
However, these were not cooked & sliced thin. The high temp (~600°) cooked them perfectly.
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Evon
Well-known member
Duck Confit with sautéed potatoes cooked in a sauce made from sun dried tomatoes, Ivar (a tomato/eggplant/red pepper sauce that you can get in most grocery stores in the international aisle), garden jalapeños and onion that was blended until smooth in the vita mix and cooked until fragrant. Delicious stuff. Duck is one of my favourite meals. This Ivar sauce is something I made up that can be adapted to a lot of dishes. I made a dairy free vegan “butter chicken” dish for my wife with it and some Indian spices and it worked out really well. The eggplant gives it some creaminess.
Incidentally, a few places are now starting to remove more meat items from menus due to societal changes and climate concerns.. University chief bans all beef from campus in fight against 'climate change emergency'
Incidentally, a few places are now starting to remove more meat items from menus due to societal changes and climate concerns.. University chief bans all beef from campus in fight against 'climate change emergency'
@jc100 tough sell for all the Keto dieters.
But the vegetarian/ vegan choices are definitely increasing. Did you see the line ups on the news for KFC Beyond Chicken in the south??
Cherry tomato, cucumber & onion stalk salad (all from the garden)
Pork souvlaki kabobs on sale (a la @kwtoxman)
Side of tzatziki
Sent from my Pixel 3a using Tapatalk
But the vegetarian/ vegan choices are definitely increasing. Did you see the line ups on the news for KFC Beyond Chicken in the south??
Cherry tomato, cucumber & onion stalk salad (all from the garden)
Pork souvlaki kabobs on sale (a la @kwtoxman)
Side of tzatziki
Sent from my Pixel 3a using Tapatalk
@jc100 tough sell for all the Keto dieters.
But the vegetarian/ vegan choices are definitely increasing. Did you see the line ups on the news for KFC Beyond Chicken in the south??
Cherry tomato, cucumber & onion stalk salad (all from the garden)
Pork souvlaki kabobs on sale (a la @kwtoxman)
Side of tzatziki
Sent from my Pixel 3a using Tapatalk
These diet fads come and go although I’ve started to see some keto specific caterers pop up now. My prediction, a year or so from now there will be another diet craze and don’t be surprised if it’s 180 degrees from what we have currently. I’m still a big believer in a varied diet, not too much of one thing over another, plenty of fibre and as much fruit and veg as you can get. Also....calories in and calories expended need to be somewhat balanced. There’s no magic diet to make you thin without some exercise.
As for the beyond meat phenomenon, I was all ready to buy stock in that but I got spooked by the massive hype and thought it would crash badly. Should have just gone ahead and bought it. Right now they don’t have serious competition but it’s coming from every direction. Soon there will be quite a bit of choice. Their sausages are better than the burgers in my opinion but it’s still heavily processed food. It’s just as bad for you in large quantities as other highly processed food.
We missed Vegandale a few weeks back, might try this.
Thank you.
@jc100 -- yeah, was worried about how processed that stuff was
Will try to keep him to 1-2 x per week, thanks
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