- Location
- Chardon, OH
Was it "wet" from the Zuc's ?
Food Thread
- Thread starter Leroy
- Start date
Yes, halfway through cooking you have to use a turkey baster to suck out the juice and again before you finish with cheese.
- Location
- Chardon, OH
or scrape out the seeds/pulp before you slice them ? ? ?
When I make a thick tomato salsa, I squeeze out the seeds & core juice before processing.
- Location
- Chardon, OH
Crispy, Cheesy Pan Pizza (Cheddar & pepperoni):
Homemade dough (proofed 24 hrs)
Olive oil
Cheddar
Marinara sauce – Tomato & garlic
Pepperoni - thk discs (Margherita brand)
Bake at 450°F for 30; or until crust is brown & cheese is crispy.
Homemade dough (proofed 24 hrs)
Olive oil
Cheddar
Marinara sauce – Tomato & garlic
Pepperoni - thk discs (Margherita brand)
Bake at 450°F for 30; or until crust is brown & cheese is crispy.
- Location
- Chardon, OH
It may seem weird to some, but I don't like the flavor of green bell peppers.
I do like red, orange & yellow. Soooooooooooooooo ..... can I have the yellow one ?
Reach
Been here much more than a while
- Location
- Atglen, PA
I don’t like cooked bell peppers, but those look good enough I would eat them anyway!
Yes and I would recommend either a steak sauce or marinara to be mixed with the steak and whatnot that goes in the pepper
Not even when grilled and put on Italian sausage or a Philly???
Reach
Been here much more than a while
- Location
- Atglen, PA
Unfortunately, no, not really. Especially not on a Philly. I prefer mine “one, Wiz, widdout”.
JeffGu
Been here much more than a while
- Location
- Osceola, Nebraska
There are few things that smell better than stuffed peppers while they're cookin'...
- Location
- Chardon, OH
Smoked Spare Ribs
Rev: 200227 1145
I bought some Smoked Spare Ribs at my local “butcher / meat locker plant”.
(I frequently buy large quantities of twice smoked bacon there; both thick sliced & slab.)
(Trumbull Locker Plant – process 2000 – 3000 deer per year)
How to reheat the Ribs to serve ? :
A) Internet frequently suggests: Microwave
B) “Southern Living” magazine (via internet): Oven at 250°F
C) My original initial thought: Steam
I tried all 3 methods.
The steamed Ribs were, by far, the best. Re-hydrated, plump, tender.
Served with homemade French Fries, using Duck Fat in cast iron wok. (View attachment 65741)
BB sauce on the side for dipping ribs & fries ! (Stubb’s, Smokey Mesquite – my favorite)
Rev: 200227 1145
I bought some Smoked Spare Ribs at my local “butcher / meat locker plant”.
(I frequently buy large quantities of twice smoked bacon there; both thick sliced & slab.)
(Trumbull Locker Plant – process 2000 – 3000 deer per year)
How to reheat the Ribs to serve ? :
A) Internet frequently suggests: Microwave
B) “Southern Living” magazine (via internet): Oven at 250°F
C) My original initial thought: Steam
I tried all 3 methods.
The steamed Ribs were, by far, the best. Re-hydrated, plump, tender.
Served with homemade French Fries, using Duck Fat in cast iron wok. (View attachment 65741)
BB sauce on the side for dipping ribs & fries ! (Stubb’s, Smokey Mesquite – my favorite)
Reach
Been here much more than a while
- Location
- Atglen, PA
Why must you torture me so? That looks great!
- Location
- Chardon, OH
@Reach Thanks
JeffGu
Been here much more than a while
- Location
- Osceola, Nebraska
It's a good thing you're not dyslexic, Greg.
- Location
- Chardon, OH
??? don't get your point ???
Actually, sometimes I think I am.
That's nucking futs.
RopeShield
Carpal tunnel level member
- Location
- Ontario, Canada
Walnuts, shredded Cocunut, Maple syrup and beer plus a beer
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