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Posts by teamfat

Going to an afternoon garden party sunday, thinking I might do grilled jerked zucchini. Might need to do a test batch saturday to see if it is feasible.   mjb.
 Gee, maybe I should "accidently" post my Paypal donation details here.  For about a quarter of a century I've been running some automotive related mailing lists and web pages. It is all free, but I do ask for contributions from the subscribers to help cover network and equipment costs. The money coming in doesn't even come close to covering the labor costs, but it helps. If I did get any bri donations here the funds would go towards getting a commercial grade food...
A fellow I know and his wife recently went to North Carolina to visit her mother and sister.  They were seated at a restaurant, the waitress came over and asked about drinks. They all said iced tea.  The waitress asked Scott, and only Scott, if he wanted sweet tea or regular. How did she know he was the only non-native?   mjb.
Really! Going into the final weekend, and I have to somehow choose the next host from a slew of top contenders. It won't be easy.   mjb.
 And perch. As a young fisherman we'd go out to various lakes in Michigan and Indiana and catch bluegill and perch.  I cooked tilapia once. mjb.
Europe is not an issue. And I think it is Jamie Oliver who runs a pub in London that serves pork tartare. But getting Americans to accept it is quite a different story.   mjb.
May need to try making omurice.
Brain fart - can't remember the name of the chef who has a place called Pig, I think, where he offers pork tartare. I'd try it.   mjb.
I've been happy with the Trader Joe's frozen scallops. Not sure how they'd take to smoke, probably worth trying.   mjb.
I'd start here:       It was a pretty popular challenge. I'm hoping to get enough ripe early girls in the next few days to do some smoked tomatoes. They will go into a risotto, grits and a soup of some sort.   mjb.
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