[RPMcMurphy]

this was my last nights.....I'm young....it hasn't caught up to me.....YET.








I'm very lucky in that I live in a very very small, very diverse town. Old-school main street with the following restaurants within a few hundred (yep, hundred) feet....
2 polish/easter european restaurants/takeout.
2 brazilian
1 REALLY good mexican
1 Italian
1 amazing pizza place
1 South American.....supermarket
2 seperate polish/belarusian provisions/deli's
1 thai
2 chinese

and I'm probably forgeting the rest.....

AND my taxes are suuppppppper low. sure its an old town, with no room for McMansions and all houses are 70+ years old, and its ethnic...but I can also leave my doors open, never lock my car, and walk to a kick-butt main street.

[Miraz]

I've just joined the site - this looks like a fun thread....

Sunday's tally in the kitchen

Put a load of beef bones onto simmer to make a brown stock - still simmering 18 hours later.
Began curing a couple of pieces of pork belly to make bacon
Put the spare ribs from the bellies in a marinade of red wine, garlic and mustard for dinner later in the week

Seared Scallops served on roundels of confit tomato and a fennel puree with a little orange-butter sauce

Slow cooked shoulder of lamb stuffed with garlic, rosemary and lemon, boulangere potatoes, honey-cardamom roasted parsnips and carrots.

Sticky date pudding with butterscotch sauce and cream.

Good winter food!

[RPMcMurphy]

some flank steak and orangemaple chicken last night.....

night before some decent (for what I can get) filets.....

[oldschool1982]

RP,

I gotta say I enjoy watching your enthusiasm with the food you do. As Chef's we do so much of the intricate stuff over our careers on day to day basis that often times we just go for the simple approach and often it's sometimes too simple. For me I have gotten more into the comfort stuff for the home with a great deal less focus on what I would serve in the restaurant.

In all honesty it's more of a self-preservation approach since If I cooked at home that way I would in the restaurant....We'd all weigh 400lbs or be dead from cardio issues here.

Still the point is keep up the efforts. Nice to see.

[Ninja_59]

Tonite was a simple B.LT sandwich, just loved the taste of it, after all this meat

[Ninja_59]

Just had supper, chicken & tzatziki sauce, on the BBQ, awesome

[beetrootbrain]

Sushi - i have had cravings for it for about a week now and gave in. It was pricy but well worth it!

[RPMcMurphy]

Originally Posted by oldschool1982

RP,

I gotta say I enjoy watching your enthusiasm with the food you do. As Chef's we do so much of the intricate stuff over our careers on day to day basis that often times we just go for the simple approach and often it's sometimes too simple. For me I have gotten more into the comfort stuff for the home with a great deal less focus on what I would serve in the restaurant.

In all honesty it's more of a self-preservation approach since If I cooked at home that way I would in the restaurant....We'd all weigh 400lbs or be dead from cardio issues here.

Still the point is keep up the efforts. Nice to see.

thanks, however enthusiasm leads to obsessiveness sometimes so I have to throttle it haha.

my biggest problem is coming up with ideas/meals to cook. I'd love to get emailed a menu to cook every day....since I feel I haven't experienced a lot of food although ive traveled all over the world, I'm just not creative in thinking of meals to cook. For instance, tonight, no clue what I'm going to cook. haha. maybe just pasta.

[elizabethbryce@]

This is what we had for dinner last night: Pan Seared Steak Rolls by Chef Martin Yan --

[Ninja_59]

@ elizabethbryce @, what a feast, I m hungry now

[Evangelo]

Wow! All of these posts are amazing! I can't wait to try cooking some of these!

Today, I cooked some simple meals I can eat over the next couple days:

Japanese Style Curry with Brown Rice
Spaghetti with Chicken, Garlic, and Onion in a Red Sauce
Simple Chicken Stir Fry over Brown Rice

[RPMcMurphy]

grilled up a jerk pork tenderloin from Webers grilling cookbook yesterday, came out pretty good. Some veggies and some corn.






Laurie made some pasta salad for some bridal shower thing earlier in the day that came out really good too so we ate that too...


we also discovered that Bogles Sauv. Blanc. is cheap...and good.

[Ninja_59]

Tonite, one kilo of baby back ribs in my crockpot, to humid even for the BBQ , and coldslaw, and cold ones

[elizabethbryce@]

I made Penne Rustica the other day but I found out that I have no penne pasta in my pantry so I just used twisted macaroni instead...

[elizabethbryce@]

Tonight after coming home from volunteering to help bag sands in a town on the other side of the Mississippi, I thought I will cooking substantial for my husband. I made sausage meat and leek tart:

then for dessert, I gave him Caramel Coffee Cake:

a close up...