Mitty38
Well-Known Member
Wasabi, kimchi,Oriental hot mustard. Horseradish. Anything with that kind of hotness. That's the golden ticket for me!
Last edited:
"Tonights Supper on the grill"
- Thread starter JWFilips
- Start date
smokeywolf
Well-Known Member
Much of the tube wasabi is just dyed horseradish. You have to do some careful checking to get the real stuff.
The one on the left that says "NO COLOR ADDED" is the real deal. Ingredients list starts with "wasabi".
The one on the right, ingredients list starts with "horseradish".
CWLONGSHOT
Well-Known Member
(Venison football)
I Started a brine yesterday. Marinated over nite. Let it sit all morning and dusted with my own SPG mix.
Alder and Apple wood. Just hitting 2.5 hours now. Still needs at least 60-75 minutes @ sub 200°
CW
I Started a brine yesterday. Marinated over nite. Let it sit all morning and dusted with my own SPG mix.
Alder and Apple wood. Just hitting 2.5 hours now. Still needs at least 60-75 minutes @ sub 200°
CW
Last edited:
oscarflytyer
Well-Known Member
Steak and Lobster Hibachi Dinner for the wife for our 29th Anniversary.
RicinYakima
High Steppes of Eastern Washington
Congratulations! 29 years is a major milestone these days. Enjoy your relationship.
JWFilips
Well-Known Member
Our meals today were simple and Mostly Polish.
Breakfast was our usually Holiday meal; Scrapple and Eggs; Used to be Red Keishka & Eggs but the state of PA now frowns on blood sausage so we can not buy it anymore!
Dinner was our Traditional Homemade Smoked Kielbasi And Mashed potatoes
Breakfast was our usually Holiday meal; Scrapple and Eggs; Used to be Red Keishka & Eggs but the state of PA now frowns on blood sausage so we can not buy it anymore!
Dinner was our Traditional Homemade Smoked Kielbasi And Mashed potatoes
Last edited:
L Ross
Well-Known Member
What the hell is wrong with blood sausage? There's blood in meat. Are they nuts? I have had savory blood sausage that is seasoned much like liver sausage, and I had my Dad's favorite, a sweet blood sausage seasoned more like a sweet scrapple with raisins in it. Being a food slut I like them both. Fried up until it starts to develop a crispy edge and then smear it on hearty pancakes, and drizzle with maple syrup.
Anyway, we went to bake our every Sunday Supper, pizza. The oven won't turn on, the preheat element must have gone bad. So I fired up the gas grill, put a pizza stone on the grill, pre heated to 500°. Maybe the best crust ever. I torched the cheese and pepperonis with a propane torch. Normally we put it under the broiler for 2 minutes to finish.
Mitty38
Well-Known Member
Well if you want to make a trip to Cleveland. Raddel's makes the best Blood sausage, and pudding around.
L Ross
Well-Known Member
Aye Laddie, buh na if ya make yur own!
The last name is Campbell.
Obviously Scottish.
I wouldn`t touch Haggis with a 10-foot pole.
Wasalmonslayer
Well-Known Member
JonB
Halcyon member
Visited Mom and family for sunday morning brunch...Cousin made egg bake, "left a lot to be desired" mom said. I didn't think it was to bad, just no spices or flavor, or meat... (under-cooked sausage and over-cooked bacon on the side).
.
Then visited card playing friends for afternoon meal and Cards. I'm not sure how my buddy prepped or baked the Ham? But it was fantastic. I was given some leftovers to go. This morning, I made a omelet for breakfast with Mozzarella-Ham-Onion-Jalapeno, Wow, that was great.
.
Then visited card playing friends for afternoon meal and Cards. I'm not sure how my buddy prepped or baked the Ham? But it was fantastic. I was given some leftovers to go. This morning, I made a omelet for breakfast with Mozzarella-Ham-Onion-Jalapeno, Wow, that was great.
CWLONGSHOT
Well-Known Member
Made a ol time favorite that I haven't had in a couple Years!
Perogies!! I started with a large Vidallia Onion and health lump of butter. In med hi pan. Just as the onions get soft, add some crushed garlic and load on the perogies on top. Splash with white wine and cover to steam. Turn once in few minutes and remove all to a plate. Return, just pirogies, to pan turned up, for browning. Distribute onions to everyone plates. Just before pirogies are browned to your liking another pat of butter into pan and "lubricate" all pirogies. Plate and serve!
CW
Perogies!! I started with a large Vidallia Onion and health lump of butter. In med hi pan. Just as the onions get soft, add some crushed garlic and load on the perogies on top. Splash with white wine and cover to steam. Turn once in few minutes and remove all to a plate. Return, just pirogies, to pan turned up, for browning. Distribute onions to everyone plates. Just before pirogies are browned to your liking another pat of butter into pan and "lubricate" all pirogies. Plate and serve!
CW
Winelover
North Central Arkansas
We do pirogies by slowing browning in a frying pan. In another pan, we dice up onions and fry in butter till just a little past translucent. Serve the onions over the pirogies with sour cream or Greek-style yogurt, on the side. The only time they are steamed or boiled is when they are made from scratch.
L Ross
Well-Known Member
Because you are from Pennsylvania, and therefore and non resident, you are forgiven from eating foreign cheese. Being from Wisconsin I am not allowed such apostasy. Also we age our extra sharp cheddars for years, not just months.
I guess you could say our cheese is, "Born in the Land Down Udder." Wisconsin, Smell our Dairy Air.