Leaderboard

Wow. 9 years already. Anyway I thought I'd do a cook I have been wanting to try for a while- beef Wellington. I had been wanting to make one ever since I saw John setzlers video. I also wanted to do something like profiteroles and my hubby saw some scallops on sale. And why not some brussel sprouts because we love them? Rather than show the order I cooked everything in, I'm going to go by dish lol. Probably less confusing than how my brain thought about this cook. Got my prime tenderloin cut it then seasoned the center cut with salt pepper and a little cayenne processed some shallots, garlic, thyme, and lots and lots of mushrooms should have prechoppes the mushrooms. By the time I finished they were really paste like- here is after cooking. And yeah I know it didn't look pretty but man it smelled good. then seared the steak. This picture is one side done, but trust me I seared all the sides then I prepped the prociutto and mushrooms and smeared the tenderloin with some whole grain mustard wrapped then time for puff pastry and on to koko this is what it looked like done i realized I didn't take any pictures of cooking the scallops or brussel sprouts and I cut into the Wellington annnddddd Yessssss baked the dough for profiteroles they ended up HUGE!!! We only needed one each. Cut open raspberry jam fancy vanilla ice cream tops on and top it all off with some homemade chocolate sauce! great meal but a ton of work

I doubt the following is true and I might get in trouble for posting it...but I can't help myself. This answer to a college chemistry exam was sent to me recently and restores my faith in the new generation of college students. The answer was purportedly in response to the bonus question on a University of Arizona chemistry midterm: “Is Hell exothermic (gives off heat) or endothermic (absorbs heat)?” Here is the student’s answer: First, we need to know how the mass of Hell is changing in time. So we need to know the rate at which souls are moving into Hell and the rate at which they are leaving, which is unlikely. I think that we can safely assume that once a soul gets to Hell, it will not leave. Therefore, no souls are leaving. As for how many souls are entering Hell, let’s look at the different religions that exist in the world today. Most of these religions state that if you are not a member of their religion, you will go to Hell. Since there is more than one of these religions and since people do not belong to more than one religion, we can project that all souls go to Hell. With birth and death rates as they are, we can expect the number of souls in Hell to increase exponentially. Now, we look at the rate of change of the volume in Hell because Boyle’s Law states that in order for the temperature and pressure in Hell to stay the same, the volume of Hell has to expand proportionately as souls are added. This gives two possibilities: 1. If Hell is expanding at a slower rate than the rate at which souls enter Hell, then the temperature and pressure in Hell will increase until all Hell breaks loose. 2. If Hell is expanding at a rate faster than the increase of souls in Hell, then the temperature and pressure will drop until Hell freezes over. So which is it? If we accept the postulate given to me by Teresa during my Freshman year that, ‘It will be a cold day in Hell before I sleep with you,’ and take into account the fact that I slept with her last night, then number two must be true, and thus I am sure that Hell is exothermic and has already frozen over. The corollary of this theory is that since Hell has frozen over, it follows that it is not accepting any more souls and is therefore, extinct….. …leaving only Heaven, thereby proving the existence of a divine being which explains why, last night, Teresa kept shouting ‘Oh my God.’

Never tried red cherry plums! We did plant a kiwi that is supposed to have red fruit but as yet no fruit where the green kiwi are prolific. The thing we enjoy the most is the blueberries, especially the pink lemonade variety.

Winter is sweet tater pie and apple crisp season. No relief there...

You have to take advantage of peach season. You can diet this winter - LOL

They are actually vines, 2 of them, and they get plenty of light and heat reflected off the bay, and then reflected back off the house.

Yer killing me! Been trying to drop 10 pounds to get back in the zone and this doesn't help!

Did a whole smoked beef tenderloin with garlic parmesan smash potatoes and roasted peppers turned out perfect[emoji7] Sent from my SAMSUNG-SM-G935A using Tapatalk

A shortbread bottom crust, fresh grilled peaches and a crumble topping. This was going to be a full recipe post but I had a couple technical difficulties along the way. Thinking back on yesterday I believe Publix snuck a batch of cling peaches in on me. You must use Freestone peaches if you're going to grill them, and these peaches were not coming off the pit. Maybe next weekend I'll try again for a recipe post. For now I'll leave you with a few pictures. It was delicious.

Oldie, but a goodie!

We give them away to friends and to the local senior citizen center. We make jam with some of them but since sugar is my downfall I try not to eat sweets, but fail miserably. We tried freezing them but it does something chemically to them and they turn out bitter! Can't figure that one.

When it's 12am and you are hungry and remember you have leftover tenderloin in the fridge [emoji7] Sent from my SAMSUNG-SM-G935A using Tapatalk

Cheers CC the more I cook on Ora the more I so glad I got a KK Outback Kamado Bar and Grill

That would hit the spot! That bread looks great too..

CoCo Char and Coffee lump Issues I've had a container of both CoCo and Coffee ready to go since the third week in May. First we got slammed because the ships were all full enough that they were not booking semi-hazardous cargo because of Ramadan. Now the problem is that NYK merged with Mitsui and Mitsui does not book charcoal/semi-hazardous cargo.. Murphy's law.. all the ships scheduled until the end of the year are Mitsui.. Argh and double argh.. Right now I have no way of getting charcoal to the US ;-(

Hope all is well Dan and you at least able to produce a good cup of coffee

That's one happy tree!

Wow, that is all I can say.

They had cherry plums for sale last weekend. Never tried those. I should have bought some.

Right now we have a crop of red figs happening and very soon some Japanese plums. Those are followed by the Japanese pears and finally the Kiwi, then back to the diet...

My thoughts exactly! But the drool created is spectacular

With the 32 you can cook on 1/2 of it easily and then for big events there is plenty of grill room.

Thanks! I am old and really enjoy the comforts that I spent a lifetime working toward. It is not my dream but it's close enough

Charles, the only way this cook gets any better is with a dollop of fresh whipped cream! Beautiful pics. Kudos to ya.

@Aussie Ora - you crushed this cook. Beautifully done. Why, it's even so grand that wildlife come to just get a waft of the wonderful smells!

Thanks I hope they like and the food that comes off. I saw your pics and the coastal area, very nice, easy on the mind.

At least you don't have these new ticks Down Under. When they bite you, you become allergic to red meat!! http://www.webmd.com/allergies/news/20140813/tick-bites-red-meat-allergy If I ever get this, I'm committing suicide.

I can't remember who broadcast the show, I think it was PBS, but Franklin did all three methods at the same time, compared and discussed the results. The timing on all three was reasonably close, and you guessed it, paper was approximately in the middle. I've done paper with good results, but in the end, the simplicity of naked wins for me every time. The last time I used foil was simply to hold in an ice chest, and that still softened the bark enough to annoy me. Again, nice job Shuly!! Sent from my iPad using Tapatalk

Beautiful dinner Aussie those ribs look delicious . Did you share with the friendly spider lol

What an awesome looking dinner!

Depends on what you want to entertain with. Last weekend I BBQed for 13 adults and 6 kids with left overs on my 23. But BBQing is different than grilling. It would be much more difficult to grill for that size of a group but very easy for low and slows