What's cookin' boys?

[RCW]

Ever try a cedar plank for salmon?

John - I have, but not a fan.

Not a big fan of the copper mats, either. Only use them for a couple things, one being salmon.

They do keep the salmon from sticking.

The marinade I use is a little sweet, so it sticks. Hate when the skin side isn’t crispy or peels off.

 

[TheOldHokie]

Shrimp sautee with basil and garden vegetable medly. Super fast and easy.

Dan

 

[RCW]

Shrimp sautee with basil and garden vegetable medly. Super fast and easy.

View attachment 133507

Dan

Dayum - that looks fantastic!

 

[TheOldHokie]

Dayum - that looks fantastic!

And tasty!! Ten minutes start to finish.

Dan

 

[RCW]

And tasty!! Ten minutes start to finish.

Dan

Looks very tasty!

Is there anything you CAN’T do?!?!

I’m not going to call them out by name, but there’s a member here that I think is an attorney and a P.E. Obviously very smart and wise too.

Mean that in a very complimentary and respectful way. Good member and contributor.

 

[TheOldHokie]

Looks very tasty!

Is there anything you CAN’T do?!?!

I’m not going to call them out by name, but there’s a member here that I think is an attorney and a P.E. Obviously very smart and wise too.

Mean that in a very complimentary and respectful way.

Thanks!!

Right now there is a LOT I can't do. Fortunately cooking is not one of them. The walk to the garden for the basil, tomatoes, and zuchinni was a test.

Dan

 

[johnjk]

Pork shoulder on for an easy overnight smoke. Friend is having a great party Saturday and I get to make the meat!

 

[johnjk]

Finished in 12 hrs. Let it rest for another 3 and pulled. Off to drop it at the party

 

[Sidekick]

Fresh loaf of home ground honey wheat bread turned into the best samwiches yet when we found the first 2 black tomatoes to ripen in the garden. BLTT (bacon, lettuce, tomato, and turkey samwiches) with some refrigerator pickles.

 

[RCW]

Finished in 12 hrs. Let it rest for another 3 and pulled. Off to drop it at the party View attachment 133605 View attachment 133606

Dang, John - - I just took a couple local ribeyes out of the freezer for supper.

Your pictures make me want to exchange for something pork.....

 

[RCW]

Fresh loaf of home ground honey wheat bread turned into the best samwiches yet when we found the first 2 black tomatoes to ripen in the garden. BLTT (bacon, lettuce, tomato, and turkey samwiches) with some refrigerator pickles.
View attachment 133610 View attachment 133609 View attachment 133607

That looks awesome - - - love a good bullet....BLT on good bread. (Really, I loke onion too, so it's a BOLT)

Your bread looks super.

Black tomatoes???

The Mrs. was just approved by NYS Ag. & Markets as a Home Processor to sell fruit pies at Farmer's Markets.

 

[Sidekick]

That looks awesome - - - love a good bullet....BLT on good bread. (Really, I loke onion too, so it's a BOLT)

Your bread looks super.

Black tomatoes???

The Mrs. was just approved by NYS Ag. & Markets as a Home Processor to sell fruit pies at Farmer's Markets.

That's great news. I am guessing you will get any that are less then perfect .

Our favorite tomatoes are the Paul Robesen black tomatoes. They have the most amazing flavor. They add a really nice flavor when mixed in with romas for sauce. My Cherokee Blacks and brandywine black tomatoes are several weeks behind but are also pretty good.

We use a Zojirushi bread machine that spits a loaf out with very little work. Grinding the wheat berries fresh gives bread amazing aroma, flavor, and texture.

 

[RCW]

That's great news. I am guessing you will get any that are less then perfect .

Our favorite tomatoes are the Paul Robesen black tomatoes. They have the most amazing flavor. They add a really nice flavor when mixed in with romas for sauce. My Cherokee Blacks and brandywine black tomatoes are several weeks behind but are also pretty good.

We use a Zojirushi bread machine that spits a loaf out with very little work. Grinding the wheat berries fresh gives bread amazing aroma, flavor, and texture.

Unfortunately, she seldom makes errors anymore.....she probably does close to 200 pies per year and is really good at it.

Not bad for an Italian girl that learned the craft from Betty Crocker and her in-laws.

While I was a commercial cook for years, baking/pastry wasn't in my wheelhouse.

This is our bread machine. Does a great job, but I looked at your machine and see they’re a great choice

Many years ago she started selling pies to benefit certain programs. First it was our daughters’ track and field team. Later evolved into other community initiatives.

Last year she donated almost $1,000 to “Shopping with the Sheriff” in remembrance of our former Road Patrol Lieutenant who passed unexpectedly. A family friend, he initiated the program locally 20 years ago.

While several years ago, this was a small part of her annual Thanksgiving Pie Sale. She typically sells 70-100 pies to her coworkers for a community program. She donates 100% of receipts derived from the sale.

As an entrepreneur, we've had some conversations about food cost and overhead versus product pricing. Something I was always aware of in the restaurant industry.

If you sell watermelons for $1 and your cost is $1.50, getting a bigger truck isn't the answer.

 

[Sidekick]

Unfortunately, she seldom makes errors anymore.....she probably does close to 200 pies per year and is really good at it.

Not bad for an Italian girl that learned the craft from Betty Crocker and her in-laws.

While I was a commercial cook for years, baking/pastry wasn't in my wheelhouse.

This is our bread machine. Does a great job, but I looked at your machine and see they’re a great choice

View attachment 133615

Many years ago she started selling pies to benefit certain programs. First it was our daughters’ track and field team. Later evolved into other community initiatives.

Last year she donated almost $1,000 to “Shopping with the Sheriff” in remembrance of our former Road Patrol Lieutenant who passed unexpectedly. A family friend, he initiated the program locally 20 years ago.

While several years ago, this was a small part of her annual Thanksgiving Pie Sale. She typically sells 70-100 pies to her coworkers for a community program. She donates 100% of receipts derived from the sale.

As an entrepreneur, we've had some conversations about food cost and overhead versus product pricing. Something I was always aware of in the restaurant industry.

If you sell watermelons for $1 and your cost is $1.50, getting a bigger truck isn't the answer.

View attachment 133616

Boy they look great. My wife makes over 100 crocheted animals each year and donates them to the local sheriff's for programs they have for kids in need and in bad situations. The kids love them and my wife loves making them to put smiles on kids faces. This was a small batch but basically she can make any animal. She's making some of all their k9 dogs now. We have the best sheriff.

 

[RCW]

Boy they look great. My wife makes over 100 crocheted animals each year and donates them to the local sheriff's for programs they have for kids in need and in bad situations. The kids love them and my wife loves making them to put smiles on kids faces. This was a small batch but basically she can make any animal. She's making some of all their k9 dogs now. We have the best sheriff.
View attachment 133624 View attachment 133625

Those look super and that's a great cause. Many accolades to your Mrs.

Her donations are being put to good use for a good cause, I'm sure......

Our area is quite impoverished. I know how some kids' circumstances can be. The Mrs. has been a teacher for almost 40 years and sees it first-hand; more so over the last decade.

Some of their situations would curl your hair. I recall one kid happily telling her "we had meat for dinner last night!" Wasn't because they were Vegetarian.....

I've known our Sheriff for 30 years and consider him a friend. Good guy and his staunch mission is to better our community. I can't speak for him, but know he's always been involved in proactive youth programs to help avoid future intervention by law enforcement. He does what he can with what he has to work with.

Last several years he's struggled to keep staff in Law Enforcement and especially Corrections at the Jail.

Frankly, our climate lately does not make those professions attractive to young people like they used to.

At the risk of getting "political," I'll stop there.

We have good folks doing a thankless job.

While typing, I was thinking of some of my Mrs. Pie Sale causes over the years. Kind of an indication of our very rural and economically challenged community, with a focus on young folks:

• Shopping with the Sheriff
• Dug Out at Ball Field
• Family of teenage student that was murdered by significant other. Needed help with final expenses
• High School Scoreboard in Honor of former Football Coach and family friend who passed very young
• Pet Rescue's Spay/Neuter program
• Renovations to Town Pool

We don't claim IRS deductions, as some may not qualify as Charitable Contributions/501(c)3, etc. Not worth the potential heartburn.

Sorry for the voluminous contribution, but obviously important to us too. Appreciate what you folks do in your area.

Back to our regularly-scheduled "What's Cookin' Boys?" program......

 

[johnjk]

Dang, John - - I just took a couple local ribeyes out of the freezer for supper.

Your pictures make me want to exchange for something pork.....

Doing steaks this evening since all the pork left shortly after I posted yesterday.

 

[RCW]

Dang, John - - I just took a couple local ribeyes out of the freezer for supper.

Your pictures make me want to exchange for something pork.....

Doing steaks this evening since all the pork left shortly after I posted yesterday.

John - - your pictures inspired me to do hot sausage/pepper and onion sandwiches for dinner last night. No pics, but they were good.

Held the ribeyes over for today with sweet corn.....

Typically do steaks with black and cayenne pepper. No salt, lest it dry them out.

 

[RCW]

 

[johnjk]

View attachment 133697

Now I’m hungry and I have an hour to go

 

[johnjk]

John - - your pictures inspired me to do hot sausage/pepper and onion sandwiches for dinner last night. No pics, but they were good.

Held the ribeyes over for today with sweet corn.....

Typically do steaks with black and cayenne pepper. No salt, lest it dry them out.

View attachment 133688

We usually do a bit of fresh cracked pepper, garlic powder and some seasoned salt right before they go on. The ones tonight are filets so they will cook fast. Grabbed a couple dozen ears at the farmers market so it will be good eating.