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Everyday Misc Cooking Photos w/ details

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17 hours ago, Basher said:


I tried a zinfandel for the first time last weekend with a mate when we cooked those snags. It was delicious. 2014 Kendall Jackson.
Not sure if that’s a recognised producer?


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That's a good winery. 

Look for Ridge Zins. They are top shelf. 

Edited by tony b
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boneless leg of lamb. Sliced and cooked on the rotisserie like my adobada and chicken schawarma. Really tasty, although I didn’t sliced it prior to marinating if so hence you can see color differential in meat initially. 
 

served with cous cous, Mediterranean salad w/fresh mint from the garden and roasted potatoes with lemon thyme and rosemary from the garden 

its 105 today which has broken a record for San Diego so trying to do the Mediterranean cool thing....works for everyone but the guy slicing meat off a rotisserie that’s over 450 degree coals...WTF was I thinking....thank god for IPA

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Edited by Troble
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K2krunk I’m going to look out for quail after seeing that.
Troble that’s a great way to cook lamb- very Greek if you!
Experimenting with a huge amount of ribs over the weekend.... in 1 cook.
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I realised half way through as the meat pulled back from the bone the expansion was going to jam them in the rib holders.
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They turned out well, and vac sealed another few meals for dad and my father in law.
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4 hours ago, tony b said:

I hear yah. I'm visiting a friend in San Jose and it's 101F today and suppose to hit 109F tomorrow up in Napa, where we're headed in the morning for 3 days. Hoping to not burn up - both literally (wildfires) or figuratively (heat exhaustion).

Be careful @tony b that’s fire country. What wineries you visiting Ike you’re up there?

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