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Ghost
climber
A long way from where I started
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Hey Reilly, when you're at Pike's Place keep your eyes peeled for some fresh Porcinis,
Sosio's (best vegetable vendor in the Market) had some yesterday. Beautiful they were.
You still up here Reilly? And in the downtown area?
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Joron
Trad climber
Hoodland, Oregon
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Thanks, Gary - chicken is always good on the Egg. Mmmmm, pork butt.
More Big Green Egg chicken
Chicken legs on the Egg are always good
The Atomic Buffalo Turds are always a hit...
Jalapeño peppers halved, filled with seasoned cream cheese & a little smoky then wrapped in bacon. Smoked for an hour or so with oak chips.
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Reilly
Mountain climber
The Other Monrovia- CA
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Thelonius Monkfish!
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Gary
Social climber
Hell is empty and all the devils are here
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Joron, I looked at the Big Green Eggs, but my budget said Weber. No regrets, once I learned the importance of thermometers everything has been coming out great.
My cousin, who's much older than me, was stationed in Japan in the early '70s. He came back with a big ceramic smoker, like a BGE, and he made some really good food on that thing.
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Ghost
climber
A long way from where I started
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Joron, I looked at the Big Green Eggs, but my budget said Weber. No regrets, once I learned the importance of thermometers everything has been coming out great.
Yeah, Green Eggs aren't cheap. But their working lifespan is probably measured in millenia, and I reckon my great grandchildren's great grandchildren will probably thank me for going a bit over budget.
Besides which, they're capable of cookery simply not possible on a standard barbie. (And, fwiw, there are cheap (but good) knockoffs becoming available.)
Here's our egg about to deal with some sausages. Yeah, yeah, I know, any barbie can deal with sausages, but the photo was handy. And that's our own-brewed Pilsner on the shelf to help me through the sausage-cooking ordeal.
Survival's probably got a few words to say about Green Eggs, too.
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MisterE
Gym climber
Being In Sierra Happy Of Place
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Officially Fall - stew time!
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Joron
Trad climber
Hoodland, Oregon
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Good photo, Ghost!
The Big Green Egg design is based on the “kamado” style cooker used during the Chinese Qin Dynasty and adopted by the Japanese in the 3rd century.
I’ve become an avowed Egghead.
More egg porn:
The Egg does pizza too!
Starting a long burn
Works for ribs too
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Gary
Social climber
Hell is empty and all the devils are here
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Nice!
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Ghost
climber
A long way from where I started
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Oct 11, 2015 - 12:40am PT
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Only two things that money can't buy. True love, and home-grown tomatoes.
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NutAgain!
Trad climber
South Pasadena, CA
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Oct 14, 2015 - 11:01pm PT
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Those tomatoes look wonderful. I'll have to settle for these tonight:
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MisterE
Gym climber
Being In Sierra Happy Of Place
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Oct 19, 2015 - 07:56pm PT
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Just the simple stuff - 2-day aged chicken, basil, garlic, pine nuts, red peppers, zucchini, salt, and olive oil. With pasta and a glass of chardonnay:
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Chaz
Trad climber
greater Boss Angeles area
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Oct 25, 2015 - 07:51pm PT
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Beer Float
Just like the ones they serve at Rogue Ales in Newport OR ( both of them ) and in Astoria. And Issaquah.
I didn't make it up the PNW this year to hit the Rogue Ales, but Costco has their Chocolate Stout, which tastes like beer & Bosco.
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 12, 2015 - 07:12pm PT
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The invalid's supper.
Browned pork pieces pepper and ajo (garlic) only, lots of baby carrots, three kinds of onions, and four large red potatoes. Onions and potatoes cut into wedges for ease of eating.
Mix them all up, then pepper it and use some more ajo, that's all you need. I used Pam on the glass pan.
Foil-covered at 325 degrees for about an hour and a quarter to an hour and a half. Pour honey-bacon vinaigrette dressing on top, maybe a cup or so.
And then turn on the broiler for ten minutes, no foil.
Salad is simple. Two halves of a large avocado and some juicy bits from a large tomato with some dressing to fill the hole, then a dollop of vanilla yogurt. Fix the tomato up with dressing and yogurt, too.
Beats heck out of hospital food!
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Gene
climber
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Nov 12, 2015 - 07:23pm PT
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How you feeling, Mouse? Thanks again for dinner Monday. Great seeing you look so good! I enjoyed our ride home together. You feel up to a mini-road trip next week?
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 12, 2015 - 07:35pm PT
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Gene, hiya!
My sis just called, she asked me what I had for dinner. I showed her this thread. She was "proud" of me, that I could take care of myself. Good old Lenna Lou.
Anyway, I'm doing OK, but I kinda overdid it Tuesday and yesterday, so I've been relaxing, or trying to relax.
I'm looking forward to having more freedom of motion after six or so weeks, when they'll lift restrictions on me. Till then, I need to be much more careful and mindful. But the hardest part of this evening's meal was cutting the meat up into smaller chunks and lifting out the pan, which is over ten pounds.
I walk in the hallways here out of the cold, so this recovery is gonna be lots more controlled here on in, especially now I that have the kitchen organized to where reaching over my head is not involved.
I was highly upset with this in the hospital. My meals would come, and because I was in isolation, the servers weren't allowed inside my room (MRSA restrictions), so they'd leave the tray outside sitting until someone came along and noticed, or I got fed up waiting and went and fetched it for myself. No more of that torture.
I'll be looking forward to a good road trip when I feel stronger, buddy. And that meal at Jack's was real good. Thanks again for the ride and the concern.
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lennypenny
climber
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Nov 12, 2015 - 07:36pm PT
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Looks great Brian! So glad you are feeling better and cooking good!! Love you so much!
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mouse from merced
Trad climber
The finger of fate, my friends, is fickle.
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Nov 12, 2015 - 07:37pm PT
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Welcome to the Taco, lennypenny! Love you, too!
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feralfae
Boulder climber
in the midst of a metaphysical mystery
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Nov 13, 2015 - 05:46am PT
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Welcome to the Taco, Lennypenny!
Heard a rumor that you were around here now. :)
feralfae
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Gary
Social climber
Hell is empty and all the devils are here
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Nov 16, 2015 - 02:44pm PT
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Christopher Kimball has been fired! The MBAs are taking over.
https://www.bostonglobe.com/business/2015/11/16/chris-kimball-leave-america-test-kitchen-after-contract-dispute/wd7vooqjnDgqNq0qnlmXCO/story.html#comments
Christopher Kimball, the bow-tied cooking guru who co-founded the company behind the popular magazine Cook’s Illustrated and public television shows including “America’s Test Kitchen,” will leave the Brookline company amid a management shakeup.
Kimball’s “employment with America’s Test Kitchen is ending,” and he will depart “immediately,’’ according to parent company Boston Common Press, a cooking media group, in a statement. The company said Kimball would remain a minority owner and will host the TV shows “America’s Test Kitchen” and “Cook’s Country” through the 2016 season.
“We are disappointed that he has chosen a new path, but we respect his choice,’’ David Nussbaum, the company’s new chief executive, said in a letter to employees Monday. “While he will remain a minority owner of the company, he will no longer play a role at ATK.”
https://www.bostonglobe.com/lifestyle/2015/09/21/big-changes-for-chris-kimball-and-america-test-kitchen/eikvPqg0PqLefUnTCIBOfL/story.html
Joining Nussbaum on the company’s board are Royce Yudkoff, cofounder of ABRY Partners, and Peni Garber, a former partner at ABRY. Yudkoff, a professor of management practice at Harvard Business School, is a former partner at Bain & Co., where he worked with Boston Common Press partners George P. Denny III and John D. Halpern.
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