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Everyday Misc Cooking Photos w/ details

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@Mcjudsten - did I see that you'd stuck the Meater into a spud at the back of the grate on that rib cook?? Interesting idea. While it is a nice holder to gauge air temps, not sure how the internal temperature measurement would correlate to what's going on with the ribs though, if you were using it to gauge doneness?? Most of us use the "bend test" to tell when ribs are done. Pick up the rack with a pair of tongs, about 1/3 of the way from the end. Gently bounce the rack in the tongs. If the meat cracks in the middle, then they are done. 

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Busy day around here so it was cheated pizza for supper. The previously made Lebanese Mountain bread was the crust. Topped it off with sauce, semi dehydrated tomatoes( wow those things are sweet), prosciutto, fresh mozza, Parmesan, anise and fennel.

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Baked.

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Just before doing the pizza I roasted 3 pounds of carrots. My carrots were so big this year it only took 3 huge carrots to make 3 pounds. These are going to make carrot and ginger soup. More on that tomorrow.

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Here is that carrot soup that I promised. I did enjoy it. :smt054

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I found the recipe here - https://www.themediterraneandish.com/roasted-carrot-soup/

I did change the broth from veggie to chichen because that is what I had on hand. The only other change was to use 3 cloves of fresh garlic in stead of 4 cloves.

Edited by MacKenzie
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