oldtimer Posted June 12, 2014 Share Posted June 12, 2014 Pasta night at the homestead. A typical salad (tonights) Quote Link to comment Share on other sites More sharing options...
thebes Posted June 12, 2014 Share Posted June 12, 2014 Hey Tigerman, looking sweet! You have a gift for cooking. How long do you roast the Brussel sprouts? Quote Link to comment Share on other sites More sharing options...
oldtimer Posted June 12, 2014 Share Posted June 12, 2014 Capellini with arrabiata marinara and pesto, garnished with fresh grated parmigianno regianno: 1 Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 12, 2014 Share Posted June 12, 2014 (edited) Hey there OT... Looks great, and thanks for posting! You can never have enough MicroPlanes, we have 3 !! Thebes.... Thanks so much for your compliment kind sir.... Of course, we have seen you around RTM for a number of years (0; The brussel sprouts run around 15 to 20 minutes at 325 degrees convection.... Try 350 in standard oven. Just keep an eye on them until the browning begins as in my photos... Recipe is from my girl on Food TV network, Ina Garten (0; Enjoy :0) ...........g Edited June 12, 2014 by TIgerman Quote Link to comment Share on other sites More sharing options...
twistedcrankcammer Posted June 12, 2014 Share Posted June 12, 2014 Went to Meijers a few weeks back. They had King Crab regularly $21.99/Lb on sale for $11.99/Lb. Then I get a rain check for 4 twenty pound cases. The other day I go through the self check out and the register helper is mad they didn't weigh the crab back at the meat department. She throws one case on and it is touchin on both sides and reads just under 18 pounds. She rings up all the cases at this price and I got just over 8 pounds for free!! Roger Quote Link to comment Share on other sites More sharing options...
BigStewMan Posted June 12, 2014 Share Posted June 12, 2014 How long do you roast the Brussel sprouts? i give up … how long? Quote Link to comment Share on other sites More sharing options...
Boxx Posted June 12, 2014 Author Share Posted June 12, 2014 Pasta night at the homestead. A typical salad (tonights) This one looks very tasty.... Quote Link to comment Share on other sites More sharing options...
Boxx Posted June 12, 2014 Author Share Posted June 12, 2014 Grillin'. ......... Gary, I finally broke down and bought some metal skewers. I got tired of the wooden one catching on fire.... Quote Link to comment Share on other sites More sharing options...
kaiser SET say Posted June 12, 2014 Share Posted June 12, 2014 I feel your pain on that one Boxx, got myself about two dozen 12" stainless ones last year and they rock as well as clean up nice Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 12, 2014 Share Posted June 12, 2014 Ok on the stainless skewers guys..... That will be our next purchase at the local kitchen show, as we have an account there ready to spend on things needed, but in the meantime, I wanted to use this supply up rather then throw them out just yet... Lucky, the did not catch fire this time (0; Quote Link to comment Share on other sites More sharing options...
Boxx Posted June 13, 2014 Author Share Posted June 13, 2014 Lucky, the did not catch fire this time (0; And they look really tasty.... Quote Link to comment Share on other sites More sharing options...
minermark Posted June 13, 2014 Share Posted June 13, 2014 ........and lastly, here is our wine selection..... Boxx, this is from a case I bought Chris a few years back for Christmas... We drink this 1999 vintage ONLY when there is good occasion to do so..... Somehow, the opening of the DECK seemed a great reason for the opening of this bottle seen here...... Great job on the Deck ! 2 Quote Link to comment Share on other sites More sharing options...
Boxx Posted June 13, 2014 Author Share Posted June 13, 2014 ........and lastly, here is our wine selection..... Boxx, this is from a case I bought Chris a few years back for Christmas... We drink this 1999 vintage ONLY when there is good occasion to do so..... Somehow, the opening of the DECK seemed a great reason for the opening of this bottle seen here...... Great job on the Deck ! That is an excellent shot.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 13, 2014 Share Posted June 13, 2014 Thanks so much for your compliments on the deck guys.... Actually, we will have a small dinner party on Saturday evening, and then Sunday, the floor and railings will get a fresh coat of stain, she will look brand new once again ((0: Up next, a new dinner effort.... Photos moments away.. .....Gary Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 13, 2014 Share Posted June 13, 2014 (edited) Ok, tonight, I wanted to do a Thai dish with a twist..... Off the cuff sort of speak... This dish is part Italian with thin linguini, olive oil, garlic, onion and fresh basil. The Thia cuisine is... Saute'd , organic Extra Firm tofu, sweet black bean soy sauce (yes, made in Thailand) and fish sauce also imported from Thailand... In this photo, I sort of speeded ahead... At my workstation and on the left burner, the XVOO, onion, garlic, soy, and fish sauce. The right burner has the tofu and lots of black bean soy..... Edited June 13, 2014 by TIgerman Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 13, 2014 Share Posted June 13, 2014 (edited) This photo shows that I have chopped the unsalted roasted peanuts and fresh cilantro (the Thai condiment ), and some additional fresh basil.... Ever present glass of vino, a must while cooking any dish ((0; Edited June 13, 2014 by TIgerman Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 13, 2014 Share Posted June 13, 2014 Meanwhile, over on the gas range, the pasta is cooking up in the 13" sauté pan, somehow, I have become fond of boiling water in this particular unit vs, a stock pot or the old integrated colander combo.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 13, 2014 Share Posted June 13, 2014 Pictured here the first tong full of pasta going into the stock pot with the xvoo, garlic, onion, basil and fish sauce... I would like to mention, sea salt, fresh ground black pepper and some crushed red chillies have been added early on in the cooking of these components.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 13, 2014 Share Posted June 13, 2014 Here, this mixture has been completely tossed together.... Quote Link to comment Share on other sites More sharing options...
GWSmith Posted June 13, 2014 Share Posted June 13, 2014 Let's begin the plating.... Here, the first of the pasta mixture is added to a lovely 11" plate actually made in Thailand !! Quote Link to comment Share on other sites More sharing options...
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