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Post by FRed on Sept 29, 2013 8:58:13 GMT -5
Freddie, Ruth, and Flatus, You three psychos need to get a cheap motel room in Poughkeepsie and enjoy the horrible smell of your farts in private. The three of you have been stinking up this board for more than a year now...  How long have you been stinking up this board and the previous one? We'd like to talk about food, if you don't mind, and your smell is ruining everyone's appetite. |
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Post by FRed on Sept 29, 2013 9:41:23 GMT -5
Sorry about forgetting to post pics  One of the sides was my famous fresh-picked string beans. Take one slice of bacon, chopped, and fry that up to almost done. (Pour off the grease and save for next morning's fried egg muffin with fresh spinach and swiss.) Throw in the beans and continue cooking, covered, stirring occasionally until perfect done-ness is acheived. Super tasty! |
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Post by Coaltrain on Sept 29, 2013 11:18:39 GMT -5
I have some beautiful green beans growing in the garden. Haricot vert, I also like them with bacon. I toss a little garlic in as well. Depends on what I am cooking with them.
I was so busy this summer that I planted part of my garden at the beginning of August. Late for NY, but what the heck. I'm picking fresh lettuce, basil, beans and tomatoes still. Even got an eggplant the other day. My brussel sprouts are not ready yet, but they are a fall crop.
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Post by cyberobb99 on Sept 29, 2013 14:08:55 GMT -5
Sorry about forgetting to post pics One of the sides was my famous fresh-picked string beans. Take one slice of bacon, chopped, and fry that up to almost done. (Pour off the grease and save for next morning's fried egg muffin with fresh spinach and swiss.) Throw in the beans and continue cooking, covered, stirring occasionally until perfect done-ness is acheived. Super tasty! Similar to my sauteed seasoned green beans.....I saute them in bacon drippings with chopped up onion, sweet red pepper, salt and pepper. |
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Post by FRed on Sept 29, 2013 16:44:38 GMT -5
Good stuff! Today's dinner will be thin sliced smoked tri-tip (liberally peppered and pink salted), toasted sourdough, organic romaine hearts, sliced red onion and heirloom tomatoes from the garden and swiss. No mayo. No mustard.
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Post by Walter on Sept 29, 2013 17:26:43 GMT -5
Sorry about forgetting to post pics One of the sides was my famous fresh-picked string beans. Take one slice of bacon, chopped, and fry that up to almost done. (Pour off the grease and save for next morning's fried egg muffin with fresh spinach and swiss.) Throw in the beans and continue cooking, covered, stirring occasionally until perfect done-ness is acheived. Super tasty! Similar to my sauteed seasoned green beans.....I saute them in bacon drippings with chopped up onion, sweet red pepper, salt and pepper. I've got some pancetta in the fridge that I was going to use in a pasta dish, and I might just try this idea with the drippings, though pancetta doesn't leave quite as much. |
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Post by Coaltrain on Sept 29, 2013 17:36:40 GMT -5
Talk about Pasta, I found this sauce recipe of Chef Robert Irvines and I tweeked it a bit.. OMG!! Out of this world and I can't wait to make it for, well that guy down south with the smmoker. Anyway, I used to make sauce in the crock pot and it would take me about 2 to 3 days so the flavors would set in. This recipe takes about an hour. I am soooooo loving it!!
Walt, go for it! Let us know how it is with the Pancetta. It's pasta, you could cook fish in it and it would be interesting!
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Post by FRed on Sept 29, 2013 20:26:53 GMT -5
Talk about Pasta, I found this sauce recipe of Chef Robert Irvines and I tweeked it a bit.. OMG!! Out of this world and I can't wait to make it for, well that guy down south with the smmoker. Anyway, I used to make sauce in the crock pot and it would take me about 2 to 3 days so the flavors would set in. This recipe takes about an hour. I am soooooo loving it!! Walt, go for it! Let us know how it is with the Pancetta. It's pasta, you could cook fish in it and it would be interesting! Mine eyes must deceivith me... I see no link... |
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Post by Coaltrain on Sept 30, 2013 7:48:19 GMT -5
Talk about Pasta, I found this sauce recipe of Chef Robert Irvines and I tweaked it a bit.. OMG!! Out of this world and I can't wait to make it for, well that guy down south with the smmoker. Anyway, I used to make sauce in the crock pot and it would take me about 2 to 3 days so the flavors would set in. This recipe takes about an hour. I am soooooo loving it!! Walt, go for it! Let us know how it is with the Pancetta. It's pasta, you could cook fish in it and it would be interesting! Mine eyes must deceivith me... I see no link... Ooops, sorry about that. www.foodnetwork.com/recipes/robert-irvine/red-sauce-base-marinara-recipe/index.htmlSince I keep rosemary, oregano and thyme growing in the house in pots, I always add fresh herbs. Instead of using his canned sauce, and my tomatoes were not ripe at the time, I use one large can of chunked tomato, one of puree and a small can of paste. I am getting much better at making fresh pasta with my pasta maker. Love that fresh basil pasta with this sauce! |
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Post by Walter on Sept 30, 2013 12:48:42 GMT -5
Mine eyes must deceivith me... I see no link... Ooops, sorry about that. www.foodnetwork.com/recipes/robert-irvine/red-sauce-base-marinara-recipe/index.htmlSince I keep rosemary, oregano and thyme growing in the house in pots, I always add fresh herbs. Instead of using his canned sauce, and my tomatoes were not ripe at the time, I use one large can of chunked tomato, one of puree and a small can of paste. I am getting much better at making fresh pasta with my pasta maker. Love that fresh basil pasta with this sauce! I'd add some oregano and just a smidge of cayenne pepper for just a tiny hint of POW! (or one small dried chili, cut up) to his recipe and stick to fresh tomatoes if you can get 'em. |
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Post by FRed on Sept 30, 2013 17:42:41 GMT -5
Ooops, sorry about that. www.foodnetwork.com/recipes/robert-irvine/red-sauce-base-marinara-recipe/index.htmlSince I keep rosemary, oregano and thyme growing in the house in pots, I always add fresh herbs. Instead of using his canned sauce, and my tomatoes were not ripe at the time, I use one large can of chunked tomato, one of puree and a small can of paste. I am getting much better at making fresh pasta with my pasta maker. Love that fresh basil pasta with this sauce! I'd add some oregano and just a smidge of cayenne pepper for just a tiny hint of POW! (or one small dried chili, cut up) to his recipe and stick to fresh tomatoes if you can get 'em. Concur. Go easy on the oregano though. |
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