Myocardial infarction? Nothing says Wisconsin like cheese and deep frying. Probably tasty as all get out though. Nice.
OT: All things related to cooking
- Thread starter Hunter368
- Start date
Wild Pacific Chinook Salmon in a TomYum Broth with Pork Fried Rice
Wagyu Wednesday! Grilled Wagyu Sirloin, Cheese Toast, Caesar Salad, Corn and Tomato Salad
nobody imp0rtant
Registered pessimist
- May 23, 2018
- 10,940
- 18,285
The meat is perfect. I still think back in horror at growing up with a mother who learned to cook beef the "English way". Dessicated to a dry, greyness then reconstituted on the plate with a liberal coating of HP sauce.
Listen mate, I was born in the UK - I never knew what kind of meat I was eating. Beef, lamb, pork... all grey, all tough.The meat is perfect. I still think back in horror at growing up with a mother who learned to cook beef the "English way". Dessicated to a dry, greyness then reconstituted on the plate with a liberal coating of HP sauce.
A Chilled Seafood Tower, Tuna Crudo, Cherry Tomato Focaccia, Whipped Homemade Ricotta. Anniversary dinner.
FFHockey
Registered User
Man....your meal prep skills are out of this world! I'd be a candidate for "My 600lb Life" if I ate like that!
You must be retired (or something like that) to find the time to cook like you do!
Yep, been retired for 4 years now - but I've always made time to put a good meal on the table! Thanks!
nobody imp0rtant
Registered pessimist
- May 23, 2018
- 10,940
- 18,285
I'll assume the tomatoes and basil are home grown and you make your own mozzarella.
My daughter indeed grew these cherry tomatoes (and basil) for me on the back deck. The burrata on the other hand was purchased on a recent trip to the US - Trader Joes I think. I have made Mozzarella in the past (and even burrata). Honestly, it's a bit of a faff - but I will no doubt have a go at it again someday. I do make "ricotta" regularly. (I use the quotation marks as genuine ricotta is made with whey whereas I make the home version simply with milk and a bit of cream. Not "genuine" but, head and shoulders above most of the rubbish sold in the stores.I'll assume the tomatoes and basil are home grown and you make your own mozzarella.
Last edited:
nobody imp0rtant
Registered pessimist
- May 23, 2018
- 10,940
- 18,285
The Keg has this kick ass, sinus clearing horseradish, brand name Atomic. They get it from Sysco, who of course won't sell to the hoi polloi. We are not worthy. There seem to be US ordering options but I would prefer a Canadian source, if anyone knows of one. 
nobody imp0rtant
Registered pessimist
- May 23, 2018
- 10,940
- 18,285
I think this was from Gimli Fish - they sell small pieces of flash frozen ahi and they’re perfect for an appetizer portion of crudo or tartare. I buy most of my fish from Skipper Otto, however. It’s a member supported fishery out of Vancouver.
MrBoJangelz71
Registered User
- Jan 14, 2014
- 4,995
- 6,216
Found a new use for my Weber.
2nd shot at smoking Salmon on the Weber, much better than the first time.
2nd shot at smoking Salmon on the Weber, much better than the first time.
Made some skinless pork sausages, wrapped them in bacon, smoked 'em on me Pit Barrel Cooker, had 'em on buns with two cheeses, onions and jalapenos.
MrBoJangelz71
Registered User
- Jan 14, 2014
- 4,995
- 6,216
Seems like your retirement calling would be some sorta pop up restaurant that we all could all enjoy these amazing looking dishes!
nobody imp0rtant
Registered pessimist
- May 23, 2018
- 10,940
- 18,285
Pizzas. Shrimp and Lobster.
Pepperoni, Steak and Italian Sausage
Stumbledore
Registered User
I don't know we're having for lunch today but I know it's not going to compete with this.
Of course, I will tell Mrs. Wizard that whatever it is was delicious.
These were cooked in a regular home kitchen oven on a 1" slab of cordierite (a re-purposed pottery kiln shelf) heated for an hour at 550. I assemble the pie on a sheet of parchment on top of a pizza screen - I then slide the pie and the parchment directly onto the cordierite. After a few minutes, I lift the front edge of the pie and quickly yank out the parchment so the pie finishes cooking directly on the stone for a nice, crisp crust. Let me know if you need further details - happy to help.
nobody imp0rtant
Registered pessimist
- May 23, 2018
- 10,940
- 18,285
One of my corporate bosses is from Hawaii and doesn't understand the concept of putting pineapple on a pizza. He said if you truly want to make a Hawaiian pizza, you would have to put Spam on it...Add some pineapple and they would be perfect.
