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Re: Whats your speciialty?

Tue Feb 26, 2013 8:45 pm

Several stews, burgers and venison.

I'm not good at elaborate desserts.

Re: Whats your speciialty?

Fri Mar 01, 2013 6:03 pm

I have a Kamado - so I do meats, pulled pork, prim rib, ribs.
use the kamado to do pizzas which pick up the smoky flavor

Make my own sausages, mainly breafast type, pastrami,
I cold Smoke cheese
Have a eggplant dish that goes fast, it has eggplant, onions, mushrooms, bell peppers and tomatoes
Also make a great baba ganosh by roasting eggplants and
Currently looking into figuring out could smoking fish, canning and cutting back on the first things I mentioned, because my cholesterol is very high.

Re: Whats your speciialty?

Fri Mar 01, 2013 10:03 pm

PRIMAL <> Rest your fish on a frozen water soaked wood plank or cold ass granite slab, then put that on your smoker rack. Get one good smoke built up, and then extinguish the heat source. Use a meat thermometer with a remote dial as you would w/any of your meat, and don't let the fish go over 80F.

Re: Whats your speciialty?

Sat Mar 02, 2013 5:22 am

paella, charcuterie, growing my own vegetables, herbs and spices.....

Re: Whats your speciialty?

Wed Mar 06, 2013 3:31 am

Have cooked rustic Mediterranian and Indian curries for years. Latest obsession for the past year has been Asian with emphasis on Thai. Love the heat and explosive spices! I have an extensive herb garden with peppers and tomatoes too. Nice to be able to walk out the door and snip your own herbs. I think about food every day but it's not what I do for a living. I may sound a bit schizophrenic but variety is the spice of life! :mrgreen:

Re: Whats your speciialty?

Wed Mar 06, 2013 4:10 am

franzb69 wrote:paella, charcuterie, growing my own vegetables, herbs and spices.....
Your paella, do you have a recipe or is it more fly by the seat of your pants? I'd love to see your recipe if you have one.

Re: Whats your speciialty?

Wed Mar 06, 2013 4:49 am

my recipe is pretty much off of any general paella recipe and i just use half dashi stock and chicken stock, half a glass of dry white wine. the rest is of my ingredients is pretty much the same stuff you can find anywhere else. i toast paprika and add saffron for color and taste.... roasted bell pepper to bring out the sweetness

=D

Re: Whats your speciialty?

Wed Mar 06, 2013 5:58 am

...oops, forgot that it's one of mine as well.....

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:mrgreen:

Re: Whats your speciialty?

Wed Mar 06, 2013 9:09 am

mmmmm that is a lot of shrimp. you made me hungry =p

Re: Whats your speciialty?

Wed Mar 06, 2013 11:21 am

Damn, Madrookie! and I was going to add my favorite of breakfast (any and almost all types) but you pretty much just owned this thread :oops:
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