ckreef

Good job on the move. Can't wait to see them in their new home. Charles - Prometheus 16.5", Cassiopeia 19" TT

Will probably have some raised beds along with some big pots. Haven't quite gotten that far yet. With it in the front yard Mrs skreef wants it to look nice. This is really her project I'm just here for manual labor and pruning the herbs - LOL I have 2 pallets of flat field stones along with various piles of sand and gravel in the yard off to the side. We're going to have a stones with sand between them for ground covering. Getting the ground covering done is the next step and hopefully we can make good progress on that next weekend. Charles - Prometheus 16.5", Cassiopeia 19" TT

Wasn't sure where to post this so here it is. Reef's Bistro needed an herb garden. With the arrival of spring me and Mrs skreef thought it was time to start working on this project. A 14' x 14' area enclosed with a pickett fence (to be painted at a later date). Everything inside the fence will be edible. Large planters will be used. Herbs, tomatoes, peppers, lemon tree, lime tree and who knows what else. We'll also have a small table and chairs to drink early morning coffee with the sun shinning down on us. Will take a few months to get up to full swing especially with the crazy hours we've been working. More pictures to follow as we get more accomplished. Charles - Prometheus 16.5", Cassiopeia 19" TT

Looks like an easy move. Can't wait to see it in action.

Nice cheese curds and burger pictures. Yummy. There is a Fresh Market that carries a lot of gourmet cheeses. I'll look next time I go to Macon.

Looks really tasty but let me be a dissenter - I like the snake in the picture - just gives the picture a little more.

I did my official challange cook. I won't bore you with the details as I used the same process as above. Here is the 3 I made: Hawke's special - stuffed with cubed ham/chopped olives, seasoned with Pookie G's Season All and served with lettuce, tomato, cucumbers and olives. Italian - stuffed with sausage/Ricotta, seasoned with Italian seasonings and served with a marinara sauce and mozzarella. Put under the broiler for a few moments to melt the cheese. Greek - stuffed with Feta/spinach/olives, seasoned with a lemon herb seasoning and served with lettuce, cucumbers and a Greek dressing. All were served on a hoagie bun. I thought I would like the Italian best but my favorite was the Greek. I didn't taste the Hawke's Special as he wasn't going to give up his food without a fight - LOL

Really great looking entry bosco - you know I'm not scared - LOL Oh wait this post is a little late I already submitted my entry.

I've never seen cheese curds in a store either but I'll keep my eyes out for them. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice beef ribs. Charles - Prometheus 16.5", Cassiopeia 19" TT

If it's expected on Thursday I would contact the final warehouse and try to setup the delivery appointment now. A lot of times they won't setup appointments until it arrives but at least you can get your intentions noted with the right person otherwise it might not be until Monday or Tuesday. That is what I did with my last KK and the delivery confirmation girl set me up right so I got next day delivery. Charles - Prometheus 16.5", Cassiopeia 19" TT

Don't doubt your entry, you always post great entries. Will be waiting to see the post. I won't be ready to do the official cook thread until the upcoming weekend at the earliest. I just needed a test cook to figure out if my idea was even feasible. Charles - Prometheus 16.5", Cassiopeia 19" TT

These were small enough with such a thin hamburger wrap (around the stuffing) that I was afraid I would break them apart trying to get the bacon wrapped around them. 30 minutes in the freezer on some parchment paper and no problems wrapping the bacon. Charles - Prometheus 16.5", Cassiopeia 19" TT

This is a test cook for next month's Fattie challenge on the Guru so bosco, tinyfish and cschaaf, close your eyes - LOL My idea was to make mini Fatties that could be put in a hoagie bun and ate like a brat. Figured I would need to test this out first. I started by spreading out hamburger meat nice and thin on some plastic wrap. Add a small strip of filling. This one was sausage, pepperoni and parmesan cheese. Using the plastic wrap I carefully rolled it up until it was just closed. Cut the roll off and pinch it closed. I made two more. Ham/spinach and Sausage/spinach/Feta cheese. I stuck them in the freezer for a bit so they were easier to work with. Here they are out off the freezer, wrapped with bacon and ready to go. Cooking on the grill. Let's take a peak on the inside. These were off the chain good. The family loved them. Everyone got the filling they liked. This will become a regular cook at the Bistro. There is a tweak or two for the actual challenge cook but the concept is sound. I also have a few ideas how I will do the final presentation. OK bosco, tinyfish and cschaaf, you can open your eyes now - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Very tasty for sure. Loved the sweet Hawaiian rolls. Yup you need to make this again one night. Charles - Prometheus 16.5", Cassiopeia 19" TT

Great looking brisket, great looking sandwich - do you deliver - we'll swap - LOL Charles - Prometheus 16.5", Cassiopeia 19" TT

Fantastic beef ribs - I've never seen them with so much meat. Charles - Prometheus 16.5", Cassiopeia 19" TT

I need to find some cheese curds and give poutine a try. Charles - Prometheus 16.5", Cassiopeia 19" TT

Nice pictures. Charles - Prometheus 16.5", Cassiopeia 19" TT

That's a good story Rak. That is the story of most of my cooks. Little errors that ruin it for me even though it tastes great and everybody liked it. But that is how one gets better. Realizing what you did wrong so you can correct it the next time. Every mistake you listed I've made them myself. The really frustrating cooks is when you do everything right and it turns out bad so you have no way of knowing what to tweak next time. Charles - Prometheus 16.5", Cassiopeia 19" TT

TY MacKenzie, a very tasty recipe. Charles - Prometheus 16.5", Cassiopeia 19" TT

I think they are getting better and I appreciate you noticing. It's just a point and shoot camera so I make the best of it. One day I hope to get a mirrorless with a few different lenses. I'm also getting much better at editing. I try and get the money shots to look as close to what they look like in real life. Charles - Prometheus 16.5", Cassiopeia 19" TT

I haven't started carry out at the Bistro yet - maybe one day - LOL. Charles - Prometheus 16.5", Cassiopeia 19" TT

My first Sourdough attempt. My normal pan pizza dough recipe with a Sourdough starter substitution. This was what the Reef's call a "Junk Pie". Mozzarella, parmesan, sausage, ham, green peppers, mushrooms, black olives, tomatoes, and finally pepperoni. Tasted good but the texture could have been better. I made a few technical errors which hurt the texture. 1) used half of a starter substitution should have used a full substitution amount. 2) did the refrigerator rise in my mini fridge which is set at 33* so the dough was almost frozen for a few days. Should have done it in the main refrigerator. 3) shortened the pan rise time as it was getting late. 4) cooked at 400*, next time I'll go 450* Next attempt will be better. Charles - Prometheus 16.5", Cassiopeia 19" TT

Red curry shrimp with grilled mushrooms and grilled tomatoes served on a bed of rice. TY Rakesh for posting the basic recipe. Charles - Prometheus 16.5", Cassiopeia 19" TT