Food Thread

[GregManning]

Bought a chuck roast from our local butcher shop and sliced it lengthwise into two chunky steaks. Coated with salt and pepper and seared on a hot skillet over the coals. Next in was 1/4 stick of butter, a bunch of garlic from my parents' garden and a big Pheasant's Back mushroom off my Silver Maple. Shaved the mushroom into thin strips on the mandolin and fried it crispy in a wonderful sauce of beef fat, butter, salt, pepper, garlic and the shroom. Served with a wild rice blend. Oh baby, this was the best mushroom experience I've ever had!

Looking very Good !

 

[Reach]

Bought a chuck roast from our local butcher shop and sliced it lengthwise into two chunky steaks. Coated with salt and pepper and seared on a hot skillet over the coals. Next in was 1/4 stick of butter, a bunch of garlic from my parents' garden and a big Pheasant's Back mushroom off my Silver Maple. Shaved the mushroom into thin strips on the mandolin and fried it crispy in a wonderful sauce of beef fat, butter, salt, pepper, garlic and the shroom. Served with a wild rice blend. Oh baby, this was the best mushroom experience I've ever had!

That looks great!

 

[Reach]

Tonight, grilled up ten pounds or so of beef ribs, nothing real exciting just coated with a dry rub a local barbecue shop makes, then sauced with Sweet Baby Ray’s (I like Rufus Teague sauce better for ribs, but used what I had) made some buttered noodles and green beans, and now I feel fat…

 

[VenasNursery]

Bought a chuck roast from our local butcher shop and sliced it lengthwise into two chunky steaks. Coated with salt and pepper and seared on a hot skillet over the coals. Next in was 1/4 stick of butter, a bunch of garlic from my parents' garden and a big Pheasant's Back mushroom off my Silver Maple. Shaved the mushroom into thin strips on the mandolin and fried it crispy in a wonderful sauce of beef fat, butter, salt, pepper, garlic and the shroom. Served with a wild rice blend. Oh baby, this was the best mushroom experience I've ever had!

Looks fantastic

 

[VenasNursery]

Tonight, grilled up ten pounds or so of beef ribs, nothing real exciting just coated with a dry rub a local barbecue shop makes, then sauced with Sweet Baby Ray’s (I like Rufus Teague sauce better for ribs, but used what I had) made some buttered noodles and green beans, and now I feel fat…

Looks really good

 

[GregManning]

“Different Donuts” – work in progress

Puff Pastry – Real Maple “Butter/Spread” + minced bacon
Puff Pastry – Honey Butter + minced pecan nuts

Pastry was cut with my grandmother’s donut cutter (est. >> 100 years old).
Baked 400°F for 15 min.

As a kid on vacation in NH, in 1950 & 1960’s, my grandmother would routinely make cake donuts in the mornings for breakfast. (wood stove, before we were awake ! ! !)

 

[AdkEric]

Broiled lemon pepper haddock, sauteed veggies w/rice

 

[VenasNursery]

Down in Lake Lanier Ga doing the family vacation and visiting a buddy!
Lobster tails
Filet mignon
Twice baked potatoes
2 different stuffed mushrooms (1 crab stuffed 1 spinach feta)

 

[Matias]

Tonight, grilled up ten pounds or so of beef ribs, nothing real exciting just coated with a dry rub a local barbecue shop makes, then sauced with Sweet Baby Ray’s (I like Rufus Teague sauce better for ribs, but used what I had) made some buttered noodles and green beans, and now I feel fat…

Man I’ve been craving some ribs. Might have to get down on making some soon

 

[VenasNursery]

Blueberry
Walnut
Feta
Cherry tomatoes
Romaine lettuce
Little Italian dressing

 

[VenasNursery]

Acorn squash also

 

[VenasNursery]

Homemade peaches n cream
For dessert

 

[AdkEric]

Steak taco on Naan with an almond spinach pesto, grape tomatoes, feta, and parmesan

 

[data farm 26]

 

[GregManning]

View attachment 89953

Real maple syurp ?

 

[data farm 26]

At the risk of sounding like a snob... I'd never have anything but the real deal (given a choice.)

There's a little micro climate on the western slope of the rockies where stone fruits grow well, especially peaches. Only takes a few hours to drive them over here to the front range, absolutely delicious!

Palisade Peaches: Delicious Colorado History |

Palisade peaches make summer in Colorado even juicier. Summer a time to rejoice. Nothing better than a Palisade peach to enjoy the day. Where to find peaches.

www.coloradoinfo.com

 

[Shadowscape]

At the risk of sounding like a snob... I'd never have anything but the real deal (given a choice.)

There's a little micro climate on the western slope of the rockies where stone fruits grow well, especially peaches. Only takes a few hours to drive them over here to the front range, absolutely delicious!

Palisade Peaches: Delicious Colorado History |

Palisade peaches make summer in Colorado even juicier. Summer a time to rejoice. Nothing better than a Palisade peach to enjoy the day. Where to find peaches.

www.coloradoinfo.com

Just finished up my second box of those peaches. I order two boxes every year. Can't beat them for fresh peaches.
Now have my tomatoes in them.

 

[GregManning]

Porchetta Pizza
Rev: 230909 1240

Burrito tortilla, 12” – dock, & par bake. 350°F for 5 min.
Havarti cheese base – bake 5 min.

Marinara sauce (fire roasted tomato, garlic, etc)
Red onion strips
Porchetta slices – 5 slices; ~ 8 inches
Cheddar, extra sharp – strips
Bake 10 min.

 

[Tom Dunlap]

A friend of mine forages. Today he had a post about harvesting Hackberry. SPecifically, Celtis occidentalis...not its southern cousin, sugarberry.

Has anyone ever harvested the seeds for eating?

In the article is gives a one quart/hour collection rate.

I harvested mulberry a few times. Take a sheet and spread it on the ground. Shake the limbs using pole hooks or throwlines. Dump berries into boxes or bags. It goes pretty quick with 2-3 people. I wonder if hackberry could go the same way.

Hackberries

The common hackberry (Celtis occidentalis) has been eaten as a food for thousands of years. It's time we rediscovered it as the fascinating food it is.

foragerchef.com

 

[GregManning]

Pork Belly - Stir Fry
Rev: 230917

Red onion – sliced strips
Garlic - minced
Napa cabbage shreds
Shitake mushrooms (dried, rehydrated – results in more mushroom texture)
Raman noodles - hydrated
Pork belly

Olive oil – California Olive Ranch brand (Millers blend – vy good)
Tamari – San-J brand (vy good)
Fish sauce – Red Boat brand (vy good)

Black pepper
Red pepper flakes