Page 145 of 189 FirstFirst ... 4595135143144145146147155 ... LastLast
Results 1,441 to 1,450 of 1883

Thread: Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

  1. #1441
    Quote Originally Posted by AFKitchenknivesguy View Post
    Except for first pic , good job Ruscal.
    thanks bro

    which first pic didnt you like? the beef or the veggies? what did i do wrong? i'm always up for learning and improving so any advice would be happily received

  2. #1442

  3. #1443

  4. #1444
    Senior Member AFKitchenknivesguy's Avatar
    Join Date
    Apr 2011
    Location
    California
    Posts
    1,044
    Quote Originally Posted by ruscal View Post
    thanks bro

    which first pic didnt you like? the beef or the veggies? what did i do wrong? i'm always up for learning and improving so any advice would be happily received
    You did nothing wrong, I just can't stand brocolli.
    Jason

  5. #1445
    Senior Member Duckfat's Avatar
    Join Date
    Mar 2012
    Location
    The Motor City
    Posts
    518
    mmmmm Ramps and Fiddleheads. The only thing missing in that picture is some fresh morels.

  6. #1446
    Senior Member Salty dog's Avatar
    Join Date
    Mar 2011
    Location
    Caledonia
    Posts
    1,922
    To early in these parts. I wait for the Wisconsin variety.
    But you are correct.

  7. #1447
    Senior Member Johnny.B.Good's Avatar
    Join Date
    Aug 2011
    Location
    Bay Area, CA
    Posts
    2,940
    Quote Originally Posted by stereo.pete View Post
    Thanks for sharing Ruscal, everything looks tasty.
    +1

    That plate of pesto pasta looks particularly appealing to me right now.

  8. #1448
    I love fiddle heads and morels - nothing better than braised rabbit with morel with steamed fiddle heads on the side.

    Today I filleted 4 stripers that my son caught last night - about 60 lbs total. I used my little 6" deba for the meat work and my hankotsu for skinning. I also got roe from three of them so I'm cooking up some fish later today. I'll have to channel my grandmother who used to cook perch roe like sausages - just delicious. These are big so I'm thinking of steaming then browning in the pan. Anyone have suggestions? Salty? Bueller?

  9. #1449
    Salty, how long will you have ramps? The wife and I might have to make a trip up there to show you the new Rader.
    Twitter: @PeterDaEater

  10. #1450
    Senior Member Salty dog's Avatar
    Join Date
    Mar 2011
    Location
    Caledonia
    Posts
    1,922
    @ pete, Most likely throughout the week. Should I save a tenderloin for you to trim up?

    @ Mike one suggestion is to wrap them in a banana leaf with your favorite herbs/spices/butter/oil/etc. Bake it straight away or better still, grill first then finish in the oven.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •