tony b Posted December 15, 2016 Report Share Posted December 15, 2016 Definitely Asian flavors, mildly sweet. Sometimes I add some gochujang to it for an extra kick of heat. Regular Chinese chile paste with garlic would work, too, if that's more available near you. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 15, 2016 Report Share Posted December 15, 2016 (edited) It was another snow day here and the deck has been cleaned off. Time for lunch so let's roll the Little One up to the sliding glass door. Did the last of the hot Italian sausages. I will use one and the partial one in another batch of Quarter Hour Chili. This time I will have the sausage precooked and maybe with a little smoke flavour. Plated for lunch. Added some French's Onion Bits to the sausage roll and plate. I should add that tomorrow we are going to have one of the coldest days of the year. It is going to be -34C. It is awful early in the season for that, winter hasn't even started yet. Edited December 15, 2016 by MacKenzie 3 Quote Link to comment Share on other sites More sharing options...
Steve M Posted December 16, 2016 Report Share Posted December 16, 2016 That's a beautiful setting for your kk. No wonder you do so many cooks on it. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 16, 2016 Report Share Posted December 16, 2016 Thanks, Steve and just look at what I saw out the kitchen window as I was getting breakfast. Shots are not the sharpest due to wicked wind blowing the feeder around but you get the idea. This goldfinch has it's feathers are all fluffed up. It was an extra windy and cold morning, -34C. Now here comes a male pheasant for breakfast. On Wed. a friend and I were having coffee in the sunroom and 8 of these showed up at the cracked corn dish. What a fun watch, they are so beautiful. 3 Quote Link to comment Share on other sites More sharing options...
Steve M Posted December 16, 2016 Report Share Posted December 16, 2016 That is just too cool. I expect they all consider you their best friend this time of year. My mom has been keeping a few feeders going for years and gets tons of hummingbirds in the summer and everything from birds to black bears year round. I've never seen a pheasant visit one though. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted December 16, 2016 Author Report Share Posted December 16, 2016 Fresh Coffe wood smoked clams.. Soo easy and soo tasty. Just throw on the grill and wait until they fully open and pull them off. Baste with garlic butter with a touch of heat/chili. 6 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 16, 2016 Report Share Posted December 16, 2016 (edited) Good for your Mon, but I'm not trading pheasants for black bears. (or any other colour) Edited December 17, 2016 by MacKenzie 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 16, 2016 Report Share Posted December 16, 2016 23 hours ago, MacKenzie said: I should add that tomorrow we are going to have one of the coldest days of the year. It is going to be -34C. It is awful early in the season for that, winter hasn't even started yet. Got me beat, but not by much, MacKenzie. Low tomorrow night here will be minus 15F and Sunday's high temp will only be minus 6F. Too damned cold for man or beast! My butt is hunkering down for the weekend. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 17, 2016 Report Share Posted December 17, 2016 Tony, it is miserable and still 5 days to go before it is winter. Sun. here is going to be +12C. I better make the most of that.:) Quote Link to comment Share on other sites More sharing options...
tony b Posted December 17, 2016 Report Share Posted December 17, 2016 I'd definitely be grilling something if it was that warm here. Forecast says we'll be back to almost freezing by Tuesday - a veritable heatwave compared to these few days! Stay warm everybody! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 17, 2016 Report Share Posted December 17, 2016 I have a real Cornish Hen thawing in the fridge and I plan on doing that cook during the heat wave. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 18, 2016 Report Share Posted December 18, 2016 (edited) Dutch Kryptonite Not a KK cook, but worth showing. I was raised in an ethnic Dutch family in the south suburbs of Chicago which are (or were) largely Dutch. One of the neighboring towns was "South Holland", many of my friends had last names that started with "De " or "Van ", and my mother's side of the family bore the almost unpronounceable last name of the town they emigrated from on the ship Massachusetts of Boston in 1849, losing 3 out of 4 children at sea. Family Christmas gatherings were always full of Dutch treats like Jan Hagel and Speculaasjes, but the King of all was Banket, which I call Dutch kryptonite for the effect it has on many a Dutchman. Banket consists of an almond paste (NOT marzipan) filling and a flaky outer pastry. It is a rite of passage to bake and Sinterklaas is likely not to come until it is present in your home. Part of the process is that some of the filling MUST leak...cook's treat. These will be sliced later, and if there's any left (and I remember) I'll post another pic. Edited December 18, 2016 by HalfSmoke 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted December 18, 2016 Report Share Posted December 18, 2016 5 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 19, 2016 Report Share Posted December 19, 2016 Looks wonderful, HalfSmoke. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted December 19, 2016 Report Share Posted December 19, 2016 Looks like a delicious dessert. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 24, 2016 Report Share Posted December 24, 2016 Used some whiskey barrel wood to smoke some cheese today, Gouda, Jalapeno Cheddar, and M Jack. Cheese after about 3 hours of smoking. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 25, 2016 Report Share Posted December 25, 2016 Nice. I did some cashews and almonds with the cold smoker for the family Christmas get together. Tasty, but I struggled with keeping the smoker lit, as it was a windy day. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 28, 2016 Report Share Posted December 28, 2016 This is pure evil after all those holiday eats. I'm here all by myself. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted December 28, 2016 Report Share Posted December 28, 2016 (edited) I will start this post again this morning, started it last night but could not get the pixs to upload even after several attempts. This is pure evil after all those holiday eats. I'm here all by myself. but not for long. I was given a salt plate for Xmas and I thought I'd give it a try to keep some fries warn while another batch was cooking. Heated the plate for 30 mins at 400F so it would be nice and warm. In the end I'm not sure it was worth it. Plated. and dressed. I was visiting a friend yesterday and we decided for lunch we'd have coffee and a plate of sweets, that was the total lunch.:) I better get back to my senses today. Edited December 28, 2016 by MacKenzie 2 Quote Link to comment Share on other sites More sharing options...
Steve M Posted December 28, 2016 Report Share Posted December 28, 2016 That looks great. You still have another 3-4 days before the holidays are over and getting back to your senses. At least I think that's the way it works. Quote Link to comment Share on other sites More sharing options...
