Whats on your plate? - Page 10

desertblues · 02-26-2011, 05:35 PM

Quote:

Originally Posted by bjones6416

That sounds good right now! I think I'll find something noodly to eat later on. My appetite has returned today. That's a good thing!

Enjoy your meal then. Midnight here and drinking a glass of white wine. Take care, Betty.

phenomshel · 02-26-2011, 05:52 PM

Quote:

Originally Posted by bjones6416

That sounds good right now! I think I'll find something noodly to eat later on. My appetite has returned today. That's a good thing!

Yes, very good! I'm not a big fan of rice unless it's sweetened (like rice pudding), so I always order noodle based dishes when we go to the chinese place.

vivaldirules · 02-26-2011, 10:37 PM

Grilled eggplant on sauteed spinach with feta cheese and diced tomatoes. Great!

SolRaven · 02-26-2011, 11:30 PM

Quote:

Originally Posted by vivaldirules

Grilled eggplant on sauteed spinach with feta cheese and diced tomatoes. Great!

Mmm... that sounds refreshing. Perhaps I should make myself a salad.

The Terminator · 02-27-2011, 12:49 AM

Just Right cereal with 2% dairyland milk

mountain_lion · 02-27-2011, 08:24 AM

A cheese sandwich with a cup of super premium coffee... breakfast time.

BenG · 02-27-2011, 08:38 AM

I have some shrimp left from last weekend, so I'm making shrimp and grits for breakfast again.

beppe · 02-27-2011, 08:39 AM

Click image for larger version

Name: brisket.jpg
Views: 375
Size: 83.9 KB
ID: 67459

an 8 pounds brisket,
the cut is what Gianpalolo the butcher made to show me how to cut it. went in the oven for 2h and half at 180Came out a delice

SameOldStory · 02-27-2011, 11:43 AM

Quote:

Originally Posted by BenG

I have some shrimp left from last weekend, so I'm making shrimp and grits for breakfast again.

Yellow or white? I'm beginning to think that we might be twins separated at birth.

My grits? Yellow. I think it has more flavor.

SameOldStory · 02-27-2011, 11:45 AM

Quote:

Originally Posted by beppe

Attachment 67459
an 8 pounds brisket,
the cut is what Gianpalolo the butcher made to show me how to cut it. went in the oven for 2h and half at 180Came out a delice

Beppe, I know that we are twins separated at birth. Of course you have all of the talent while I have all the beauty.

beppe · 02-27-2011, 12:27 PM

Quote:

Originally Posted by SameOldStory

Beppe, I know that we are twins separated at birth. Of course you have all of the talent while I have all the beauty.

If you have all the beauty, than you must be a danger for the eyes and the traffic and you should wear a paper bag with slits over your head, which, knowing you, you might be doing. Why, because myself, with just the talent, I am considered a very handsome man.

The brisket. It was so good, the middle muscle tender -issimo, very tasty. I did not do nothing to it, except a little olive oil and turning it every half hour. Not even salt. For the 3 of us I cut that slice plus an other. Just now, I took out the bone and cut 3 nice chunks to freeze and to slice in the next weeks. I kept one larger for when somebody comes over. If I just knew how, I would make me pastrami or smoked meat, now that I know how to buy a nice brisket with my new friend GianPaolo the butcher. The name of the piece is bamborino (belly button), in this part of the world.

For Sunday lunch Wife got her usual cocktail with small pizzas, the roast with MW potatoes, and started on a bottle of Refosco. I had palm hearts and apple juice and than just the meat and some salad, water. A tiny sip of her wine. Excellent. Few bottles left.

SameOldStory · 02-27-2011, 12:52 PM

I wear an ugly mask just to keep the girls from bothering me.

Interesting point, here in this country we have a saying - Living high on the hog. That saying might have been brought over from Europe, I don't know.

The upper portions were considered "quality" meats, and the lower meats, such as brisket, were for poor people. I consider slow cooked brisket one of the better parts. Some places charge more for slow cooked/smoked brisket than they do for steaks.

beppe · 02-27-2011, 01:02 PM

well it costs 1/4 of fillet. I made it rare/medium-rare and it was tender, but tender. I judged it was ready just by looking at how much it had reduced-

If you teach me to smoke it ...
GiamPaolo gave me temperature and time, I put a pan of water to keep the air mist. One day, I'll buy an oven with humidity control.

SameOldStory · 02-27-2011, 01:59 PM

Beppe, I don't know what the law is in Italia, but can you use this?

BenG · 02-27-2011, 02:26 PM

Quote:

Originally Posted by SameOldStory

Yellow or white? I'm beginning to think that we might be twins separated at birth.

My grits? Yellow. I think it has more flavor.

I usually use yellow grits and cornmeal at home, but I like white too.

The shrimp and grits were made following (mostly) the Breakfast Shrimp Gravy recipe in my new favorite cookbook, The Southern Foodways Alliance Community Cookbook.

http://www.accessatlanta.com/atlanta...ok-678656.html

02-27-2011, 01:59 PM	#149
SameOldStory My True Self Posts: 3,126 Karma: 66242098 Join Date: Apr 2010 Location: Trantor, Galactic Center Device: Galaxy Tab 2 7.0	Beppe, I don't know what the law is in Italia, but can you use this? Attached Thumbnails

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02-27-2011, 08:39 AM	#143
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	an 8 pounds brisket, the cut is what Gianpalolo the butcher made to show me how to cut it. went in the oven for 2h and half at 180Came out a delice

02-27-2011, 12:52 PM	#147
SameOldStory My True Self Posts: 3,126 Karma: 66242098 Join Date: Apr 2010 Location: Trantor, Galactic Center Device: Galaxy Tab 2 7.0	I wear an ugly mask just to keep the girls from bothering me. Interesting point, here in this country we have a saying - Living high on the hog. That saying might have been brought over from Europe, I don't know. The upper portions were considered "quality" meats, and the lower meats, such as brisket, were for poor people. I consider slow cooked brisket one of the better parts. Some places charge more for slow cooked/smoked brisket than they do for steaks.

02-27-2011, 01:02 PM	#148
beppe Grand Sorcerer Posts: 5,161 Karma: 81026524 Join Date: Feb 2010 Location: Italy Device: Kindle3, Ipod4, IPad2	well it costs 1/4 of fillet. I made it rare/medium-rare and it was tender, but tender. I judged it was ready just by looking at how much it had reduced- If you teach me to smoke it ... GiamPaolo gave me temperature and time, I put a pan of water to keep the air mist. One day, I'll buy an oven with humidity control.