Food

[Volgo]

[skywatch]

Garden Caprese tomatoes again, rosemary Yorkshire pudding topped with smoked salmon. Jamie Oliver quick method, and it did flatten a bit after coming out of the oven. Still delicious though, with yogurt-horseradish-mustard.

[Henry Krinkle]

Authentic(ish) marinara sauce with "spaghetti" squash made from zucchini.

[pacifico66]

Been a while since I have seen a double yolk

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[Henry Krinkle]

Rather than the normal process of making jerk sauce, using it as a marinade, then cooking it to make it safe again and finally using it as a sauce, I chose to experiment with a different process. I made a jerk brine; fresh squeezed orange juice, salt, sugar, habaneros, overproof Jamaican black rum, ginger, garlic, allspice, thyme and bay leaves. I brined the chops for 12 hours then air dried in the fridge for another 30. On to a low smoky pimento fire until slightly underdone and then a blast of heat for a moment. Finally I topped it with an uncooked version of my usual jerk recipe. Really delicious with the mango, zucchini slaw and a side of plantain chips. The freshness of all the citrus and the habaneros was wonderful,

[SyntaxTerror]

Rather than the normal process of making jerk sauce, using it as a marinade, then cooking it to make it safe again and finally using it as a sauce, I chose to experiment with a different process. I made a jerk brine; fresh squeezed orange juice, salt, sugar, habaneros, overproof Jamaican black rum, ginger, garlic, allspice, thyme and bay leaves. I brined the chops for 12 hours then air dried in the fridge for another 30. On to a low smoky pimento fire until slightly underdone and then a blast of heat for a moment. The topped with my regular recipe jerk sauce, but without cooking. Really delicious with the mango, zucchini slaw and a side of plantain chips.

I may have gained 2-3 lbs looking at your pictures here.

[Henry Krinkle]

I may have gained 2-3 lbs looking at your pictures here.

You're welcome.

[Raza]

Rather than the normal process of making jerk sauce, using it as a marinade, then cooking it to make it safe again and finally using it as a sauce, I chose to experiment with a different process. I made a jerk brine; fresh squeezed orange juice, salt, sugar, habaneros, overproof Jamaican black rum, ginger, garlic, allspice, thyme and bay leaves. I brined the chops for 12 hours then air dried in the fridge for another 30. On to a low smoky pimento fire until slightly underdone and then a blast of heat for a moment. Finally I topped it with an uncooked version of my usual jerk recipe. Really delicious with the mango, zucchini slaw and a side of plantain chips. The freshness of all the citrus and the habaneros was wonderful,

That looks amazing! Though I fear the mango slaw and plantain chips would be too sweet for me.

[Henry Krinkle]

That looks amazing! Though I fear the mango slaw and plantain chips would be too sweet for me.

The plantain chips are not sweet at all. Salted green plantains. The mango slaw, maybe too sweet, but less than you think. Green mango, so pretty tart.

It was super delicious.

[Henry Krinkle]

Best day of the year, food wise.

Resurrected my sourdough starter after far too long in the freezer, but it cam to play.


Also did a wheat sourdough batard after that loaf but it was immediately consumed for the chanterelle and brie toast for breakfast.


No lunch, then chanterelle and ricotta stuffed ravioli in sage brown butter.