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Posts by teamfat

Oddly enough I had a gyro for lunch yesterday and was thinking I should try home made pitas cooked on a charcoal grill. Perhaps I'll actually get an entry posted for this month's challenge.   mjb.
Sorry to hear about your father, hope it ends well.   mjb.
   2 pounds boneless pork butt, cut into 2-inch cubes     1 quart distilled white vinegar     1/2 cup mustard seed     1 tablespoon celery seed     2 tablespoons Tabasco sauce     1 bay leaf     6 cloves garlic, peeled and cracked (not smashed)     1 tablespoon kosher salt     12 peppercorns      Put it all in a suitable container, stash in the fridge for a few days, maybe a week. I'm sure it will be ruined if you use 11 or 13 peppercorns    mjb.
It was 103 degrees F this afternoon, and you want me to turn on the oven and bake something for hours?   Seriously, a good choice, lots of room for creativity here. I'll work on something that doesn't involve canned tuna, green beans and a certain type of onion.   mjb.
I miss Forage, a restaurant that was here in Salt Lake City just a few blocks from my house. They had quite an extensive herb garden out back of the place. Of course, whenever I happened to walk by on my evening strolls I would never consider rummaging through it, trying to identify by sight and taste what all the various plants would be.   mjb.
Oregano tends to have shorter, rounder leaves. Too dark to take a picture of mine out in the garden.   mjb.
Are you talking raw or cooked?   mjb.
Tenderloin is a very small, lean cut that is quite easily overcooked, it does take some care to do properly.   mjb.
Didn't there used to be a "Chef's Garden" or some such forum?  
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