Where my fellow cooks at???

[Godric]

Boar Burgers

WOW! THOSE LOOK AWESOME

Tif I am coming to your house for dinner

[columbia]

I'm imaging my dog going all super-primal (and attacking me), if I cooked some boar in the kitchen.

Those do look good.

[mac5155]

Boar Burgers

1.0 with Fennel & Onion Compote with Shish-itos and Red Jalapenos, Queso Cabrales, Topped with a Fried Quail Egg


2.0 with Fennel-Onion-Tomato Compote Flavored with Ginger and Cardamom, Topped with Queso Manchego

Drooool

[tifosi77]

I forgot to add that Boar Burger 2.0 was cooked in rendered bacon fat and topped with said bacon.

[canaan]

cant go wrong with buffalo chicken dip

I've never made it. Is there a way to make it like real good?

It's pretty easy. I think its like 2 cans of chicken, some cream cheese, franks red hot.. my sister uses some ranch dressing in it too I think. The recipe is on the can of chicken and it is very easy to make. Its basically combine everything in a pot and cook.

The wife uses that recipe and she loves it. its not my cup of tea, but she gorges

[canaan]

Tifosi, do you catalog your recipes with the accompanying pictures?

[mac5155]

I asked my sister and she said the recipe calls for bleu cheese dressing and thats where she subs in the ranch. I prefer ranch anyway.

[tifosi77]

Tifosi, do you catalog your recipes with the accompanying pictures?

Pretty much, yeah.

About two years ago, I had a hard drive failure (pre-Carbonite account......) and lost probably close to 300 notes, recipes and menus and whatnot. I've built a goodly number of those back up, but I still waived bye-bye to probably 100 or so files. For the past several years I've wanted to put together a cookbook for some friends, maybe 60-70 recipes, to give out as Christmas presents. But I always find a reason to put it off.

Journaling is also vitally important. I also maintain a scratch pad when I am conceptualizing a dish where I write stuff out in my own personal shorthand. Each dish usually takes 1-2 pages to write out, then I use a hockey puck to trace circles where I draw plating ideas. (This part is especially important to me, cos I have a pretty poor natural plating aesthetic; I have to really work at it.) Then I have a page or two of notes/critiques after we have the dish.

I call my journal "Gastronomicon".

[stinky]

Tifosi, do you catalog your recipes with the accompanying pictures?

Pretty much, yeah.

About two years ago, I had a hard drive failure (pre-Carbonite account......) and lost probably close to 300 notes, recipes and menus and whatnot. I've built a goodly number of those back up, but I still waived bye-bye to probably 100 or so files. For the past several years I've wanted to put together a cookbook for some friends, maybe 60-70 recipes, to give out as Christmas presents. But I always find a reason to put it off.

Journaling is also vitally important. I also maintain a scratch pad when I am conceptualizing a dish where I write stuff out in my own personal shorthand. Each dish usually takes 1-2 pages to write out, then I use a hockey puck to trace circles where I draw plating ideas. (This part is especially important to me, cos I have a pretty poor natural plating aesthetic; I have to really work at it.) Then I have a page or two of notes/critiques after we have the dish.

I call my journal "Gastronomicon".

Please send me a thumb drive of said recipes good sir! I will pay most handsomely!

[Froggy]

The Gastronomicon... The book of the fed!

[canaan]

i would probably disht out some ducats to tifosi for a pdf/book of said information.

[ExPatriatePen]

Tifosi, do you catalog your recipes with the accompanying pictures?

Pretty much, yeah.

About two years ago, I had a hard drive failure (pre-Carbonite account......) and lost probably close to 300 notes, recipes and menus and whatnot. I've built a goodly number of those back up, but I still waived bye-bye to probably 100 or so files. For the past several years I've wanted to put together a cookbook for some friends, maybe 60-70 recipes, to give out as Christmas presents. But I always find a reason to put it off.

Journaling is also vitally important. I also maintain a scratch pad when I am conceptualizing a dish where I write stuff out in my own personal shorthand. Each dish usually takes 1-2 pages to write out, then I use a hockey puck to trace circles where I draw plating ideas. (This part is especially important to me, cos I have a pretty poor natural plating aesthetic; I have to really work at it.) Then I have a page or two of notes/critiques after we have the dish.

I call my journal "Gastronomicon".

Do you still happen to have that Hard Drive?

We might be able to work something out if you do...

[ExPatriatePen]

The Gastronomicon... The book of the fed!

Froggy, that name Woks!!!

[mac5155]

i would probably disht out some ducats to tifosi for a pdf/book of said information.

I heard he accepts BitCoin..

[eddysnake]

Tifosi, do you catalog your recipes with the accompanying pictures?

Pretty much, yeah.

About two years ago, I had a hard drive failure (pre-Carbonite account......) and lost probably close to 300 notes, recipes and menus and whatnot. I've built a goodly number of those back up, but I still waived bye-bye to probably 100 or so files. For the past several years I've wanted to put together a cookbook for some friends, maybe 60-70 recipes, to give out as Christmas presents. But I always find a reason to put it off.

Journaling is also vitally important. I also maintain a scratch pad when I am conceptualizing a dish where I write stuff out in my own personal shorthand. Each dish usually takes 1-2 pages to write out, then I use a hockey puck to trace circles where I draw plating ideas. (This part is especially important to me, cos I have a pretty poor natural plating aesthetic; I have to really work at it.) Then I have a page or two of notes/critiques after we have the dish.

I call my journal "Gastronomicon".

You should throw those up on shutterfly and make yourself a nice book. I'd buy one, I quite enjoy looking over your stuff, would rather be eating it, but beggars can't be choosers as they say.

[canaan]

Tifosi should probably just do the logical thing and move to Pittsburgh, where he will play host for a select table of LGP sophisticates (and myself)

[tifosi77]

Do you still happen to have that Hard Drive?

We might be able to work something out if you do...

I do, but it's a mechanical failure; the drive takes power and spins up, but it just make a ticking noise and the platter never engages (or whatever the term is). Been told it's like a several thousand dollar fix that involves physically disassembling and reassembling the drive.

But I'm willing to talk.

[bhaw]

For Father's Day dinner, I just started a crock pot of country style ribs.

The them sit in mesquite seasoning all night with some garlic powder, dash of Italian seasoning, and a very little bit of cumin.

Put 2 sliced jalepnos on the bottom of the crock pot and cooking the ribs with some apple juice, BBQ sauce (Baby Ray's Sweet n Spicy), and a few dashes of Worcestershire, soy sauce, and horseradish mustard. Cooking on low for 10 hours.

Will update on delicious factor at 6ish tonight (PST).

[tifosi77]

Watermelon and Tomato Skewers (Jose Andres)


Pork Tenderloin with Jalapeno Emulsion and Gingered Carrot & Edamame Salad

[columbia]

Mmmmm...squid:
http://www.letsgopens.com/scripts/phpBB ... d#p2133413" onclick="window.open(this.href);return false;

[mac5155]

Made chicken kabobs with mushrooms onions and peppers, with grilled potato wedges and corn on the cob

Will post pix tomorrow

[count2infinity]

Menu for tonight: Pulled pork butt sandwiches, homemade coleslaw (vinegar based, not mayo based), quick pickles, and kettle chips. definitely says summer to me.

[tifosi77]

^^^ tifosi77 like this.

[mac5155]

So, sort of by mistake, I bought some chicken thighs. I don't know what to do with them. Im a breast man (giggity)

I'm thinking chicken and gravy over biscuits maybe?

[count2infinity]

as a true american redneck, you have to have a smoker, yes? smoked chicken thighs are my favorite. Just add some wing sauce and you've got a winner.