Ottosmagic13 Posted June 17, 2014 Report Share Posted June 17, 2014 Hot days call for gin. Tanqueray. Bombay sapphire (and the accompanying tonic) will make me malaria proof by the end of the summer As for tonight it was grill night: Asiago burgers topped with thick cut bacon, grilled sandwich turkey, tomatoes and avacado. Sides: garlic parmesan broccoli and some fruit salad. Excellent but next time I'm going to have to concoct an aioli for the burgers and get some sturdier buns Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted June 17, 2014 Report Share Posted June 17, 2014 I swear, some of you must work in food marketing. It's never a burger with bacon. It's a round of firegrilled corn-fed beef delicately topped with marbled peppercorned bacon. It's funny. And delicious. Quote Link to comment Share on other sites More sharing options...
Ghost of Dwight Drane Posted June 17, 2014 Report Share Posted June 17, 2014 Don't buy a jar of good quality half-sour pickles on a hot day where you sweat, because they will be gone in 30 minutes..... Jewish Gatorade I tell ya...... Quote Link to comment Share on other sites More sharing options...
Eleven Posted June 18, 2014 Report Share Posted June 18, 2014 Don't buy a jar of good quality half-sour pickles on a hot day where you sweat, because they will be gone in 30 minutes..... Jewish Gatorade I tell ya...... In the immortal words of Roger Moore: You're too Jewish. What in the world makes you think that salt cools you down?! Quote Link to comment Share on other sites More sharing options...
Eleven Posted June 19, 2014 Report Share Posted June 19, 2014 The Nemo Slider: Chilean sea bass grilled on a Himalayan sea salt slab, topped with buerre blanc and edible flowers. No lie: https://twitter.com/TheKnightSlider/status/479644190004236288/photo/1 Quote Link to comment Share on other sites More sharing options...
darksabre Posted June 19, 2014 Report Share Posted June 19, 2014 The Nemo Slider: Chilean sea bass grilled on a Himalayan sea salt slab, topped with buerre blanc and edible flowers. No lie: https://twitter.com/TheKnightSlider/status/479644190004236288/photo/1 Is this the first instance of Sabrespace cannibalism? Quote Link to comment Share on other sites More sharing options...
Eleven Posted June 19, 2014 Report Share Posted June 19, 2014 Is this the first instance of Sabrespace cannibalism? Hardly. Labatt Blue has been around since the beginning. Quote Link to comment Share on other sites More sharing options...
Weave Posted June 19, 2014 Author Report Share Posted June 19, 2014 The Nemo Slider: Chilean sea bass grilled on a Himalayan sea salt slab, topped with buerre blanc and edible flowers. No lie: https://twitter.com/...4236288/photo/1 Nemo slider. Awesome name. Quote Link to comment Share on other sites More sharing options...
darksabre Posted June 19, 2014 Report Share Posted June 19, 2014 Hardly. Labatt Blue has been around since the beginning. Isn't that more like Kevin Costner giving you fresh water to drink when you're in the middle of the ocean? Quote Link to comment Share on other sites More sharing options...
PASabreFan Posted June 19, 2014 Report Share Posted June 19, 2014 Had my first Paula's donuts today. Well, the first one was a cinnamon glazed. A fritter, really. A little greasy tasting and somewhat disappointing. Then I dealt with the peanut butter-filled doodaddy. It was a perfectly sane thing to eat until the innards came oozing out like the substance that devoured that poor town in The Blob. It was fantastic. It should come with a complimentary Indian can. Or a hot towel. Or insulin. Or something. The last few bites, after the fritter, were sickly sweet, but there was no way I was going that far into Donut Heaven and leaving anyone behind. Quote Link to comment Share on other sites More sharing options...
Weave Posted June 22, 2014 Author Report Share Posted June 22, 2014 Trying a new recipe today. Corn bread made from a recipe from an outstanding bread making book called The Bread Baker's Apprentice. It is a northern style (cakey and sweet as opposed to southern style thin, savory, and crumbly) corn bread. Got it goin on the Weber gasser in a 10" cast iron pan while two pork shoulders and two roaster chickens finish on the smoker. Baked beans on the side of course. And margaritas in my glass. Quote Link to comment Share on other sites More sharing options...
ubkev Posted June 22, 2014 Report Share Posted June 22, 2014 Trying a new recipe today. Corn bread made from a recipe from an outstanding bread making book called The Bread Baker's Apprentice. It is a northern style (cakey and sweet as opposed to southern style thin, savory, and crumbly) corn bread. Got it goin on the Weber gasser in a 10" cast iron pan while two pork shoulders and two roaster chickens finish on the smoker. Baked beans on the side of course. And margaritas in my glass. Dude, how many people do you cook for? Sounds great though. Burgers on the grill tonight with some Mac salad and corn on the cob.....tastes like summer. Quote Link to comment Share on other sites More sharing options...
Weave Posted June 22, 2014 Author Report Share Posted June 22, 2014 Dude, how many people do you cook for? Sounds great though. Burgers on the grill tonight with some Mac salad and corn on the cob.....tastes like summer. LOL We'll have leftovers for the week and alot will end up in the freezer so I have 'que in January. Quote Link to comment Share on other sites More sharing options...
... Posted June 22, 2014 Report Share Posted June 22, 2014 Just got back from Smoke on the Water in Tonawanda. Pricy for what it is, but exceptionally good food none-the-less. Had the brisket sammich and the fried perogies. Very good. The wife had the Cuban sammich which was outstanding. Love the seasoned fries, too. As a bonus, their Sam Adams is on tap, and we were sat on the back porch overlooking the creek. Quote Link to comment Share on other sites More sharing options...
MattPie Posted June 23, 2014 Report Share Posted June 23, 2014 (edited) Made paella on the grill Saturday. I love making that dish, it takes awhile put you're outside with a drink and (hopefully) friends. My buddy brought over stuff to make Caipirinhas, which is national drink of Brazil (apparently). Brazilian rum is kinda like Tequila, so the end up being margarita-like. Really good Saturday. Edited June 23, 2014 by MattPie Quote Link to comment Share on other sites More sharing options...
Ghost of Dwight Drane Posted June 23, 2014 Report Share Posted June 23, 2014 The backdrop makes the paella look even better. For you to have the true national drink of Brazil, you need to drop in a prophylactic Penicillin. Quote Link to comment Share on other sites More sharing options...
biodork Posted June 24, 2014 Report Share Posted June 24, 2014 Made paella on the grill Saturday. I love making that dish, it takes awhile put you're outside with a drink and (hopefully) friends. My buddy brought over stuff to make Caipirinhas, which is national drink of Brazil (apparently). Brazilian rum is kinda like Tequila, so the end up being margarita-like. Really good Saturday. Got a good paella recipe? The bf loves it but hasn't tried making it himself yet. I'd gotten him a paella set with the rice, paprika, and chorizo, but there are so many recipe variations that it's hard to know where to start. And cachaca (Brazillian cane rum) is definitely very different from Caribbean rum... too rough to drink alone, but lime and sugar tames it nicely. Leblon and Avua are good brands. Quote Link to comment Share on other sites More sharing options...
Eleven Posted June 24, 2014 Report Share Posted June 24, 2014 Got a good paella recipe? The bf loves it but hasn't tried making it himself yet. I'd gotten him a paella set with the rice, paprika, and chorizo, but there are so many recipe variations that it's hard to know where to start. And cachaca (Brazillian cane rum) is definitely very different from Caribbean rum... too rough to drink alone, but lime and sugar tames it nicely. Leblon and Avua are good brands. Start with quality seafood! Quote Link to comment Share on other sites More sharing options...
biodork Posted June 24, 2014 Report Share Posted June 24, 2014 Start with quality seafood! Lol well yeah, but which one? The main source of variation among recipes seems to be the protein component. Too many options! Quote Link to comment Share on other sites More sharing options...
Eleven Posted June 24, 2014 Report Share Posted June 24, 2014 Lol well yeah, but which one? The main source of variation among recipes seems to be the protein component. Too many options! That comment will be problematic if Drane finds this thread. Anyway. I'd go with a fish with firm, white flesh and a lot of shrimp and other shellfish. Quote Link to comment Share on other sites More sharing options...
biodork Posted June 24, 2014 Report Share Posted June 24, 2014 That comment will be problematic if Drane finds this thread. Anyway. I'd go with a fish with firm, white flesh and a lot of shrimp and other shellfish. ? I specifically avoided any mention of sausage... am I being blond? Quote Link to comment Share on other sites More sharing options...
Eleven Posted June 24, 2014 Report Share Posted June 24, 2014 ? I specifically avoided any mention of sausage... am I being blond? Yes. Quote Link to comment Share on other sites More sharing options...
ubkev Posted June 24, 2014 Report Share Posted June 24, 2014 ? I specifically avoided any mention of sausage... am I being blond? Wait for it..... Quote Link to comment Share on other sites More sharing options...
Ghost of Dwight Drane Posted June 24, 2014 Report Share Posted June 24, 2014 Wait for it..... Thanks for the empty netter fellas..... Quote Link to comment Share on other sites More sharing options...
ubkev Posted June 24, 2014 Report Share Posted June 24, 2014 Thanks for the empty netter fellas..... We'll set 'em, you spike 'em. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.