MacKenzie Posted December 28, 2016 Report Posted December 28, 2016 Tony, I have made poutine and I love it, maybe now that I have the bug planted in my head......
ckreef Posted December 28, 2016 Report Posted December 28, 2016 2 hours ago, tony b said: Had high hopes for you, MacKenzie, when I saw all that yummy gravy on the plate next to those fries and then - in snuck that ketchup! Gonna convert you to poutine, yet!! That was my exact thoughts. I was a little excited for a moment or two. The ketchup was a total buz kill - LOL
Jon B. Posted December 28, 2016 Report Posted December 28, 2016 Don't listen to them MacKenzie..........that gravy was for the sandwich and was way to close to the french fries for comfort!!!!!
MacKenzie Posted December 28, 2016 Report Posted December 28, 2016 Tony, I have made poutine and I love it, maybe now that I have the bug planted in my head...... Jon, you are so correct, we know exactly what's what. I, also, worry about the spill over of the gravy, that is huge no-no as you are clearly aware.
tony b Posted December 28, 2016 Report Posted December 28, 2016 I'd have smothered the whole plate in gravy!! 1
MacKenzie Posted December 29, 2016 Report Posted December 29, 2016 I didn't know where to post this soo.. My neighbour called guess they were making a recipe and needed a can of beans and since we live outside town it's much easier to borrow from your neighbours. I gave them the beans and received some locally made truffle chocolates, guess who won on that trade.... Some were filled with maple cream, which I love and this one was filled with maple cream and maybe cranberry, I could not really tell but it tasted delicious and looked beautiful. 7
skreef Posted December 30, 2016 Report Posted December 30, 2016 I give them a case if I could get those chocolate creams. Yummy!!
Syzygies Posted December 30, 2016 Report Posted December 30, 2016 Whole shoulder (15 lbs butt + picnic) for a party tonight. A friend from South Carolina will be making the sauce. I forgot to replace my 16" terra cotta plant saucer after the last one cracked, so I improvised with a foil-lined 42cm paella pan.
MacKenzie Posted December 30, 2016 Report Posted December 30, 2016 I love the spiced up butt, awesome colour and there is lots of bark on the cooked butt, now waiting for the pulled shot.:)
MacKenzie Posted December 30, 2016 Report Posted December 30, 2016 Cured 5.5 pounds of pork belly and smoked it yesterday- While the bacon was smoking I did a beef tenderloin in the SV bath. Plated with pressure cooked squash and some fried potato wedges. Sliced and vacuum sealed the bacon today. It is now in the freezer except some samples for tomorrow's breakfast.:) The slices were so long they wouldn't fit in the bag so I cut them in half. Sounded like a good idea to me as now I can have 2 slices for breakfast instead of one. 2
Pequod Posted December 30, 2016 Report Posted December 30, 2016 I'm running low on bacon. Going to have to cure another Belly soon.
Steve M Posted December 31, 2016 Report Posted December 31, 2016 That looks really good. Another fine cook
MacKenzie Posted December 31, 2016 Report Posted December 31, 2016 I had to check it out for breakfast. Plated with a PC egg, mushrooms and Red Fife bread with peach jam. Now, I'm going to make a double espresso. 1
Bruce Pearson Posted December 31, 2016 Report Posted December 31, 2016 I just got up and all this food is making me really hungry. It looks so good. I just want to wish everybody here a very happy and prosperous new year.!
MacKenzie Posted December 31, 2016 Report Posted December 31, 2016 That is the best way to wake up- hungry. A very Happy New Year to you, Bruce.
Bruce Pearson Posted December 31, 2016 Report Posted December 31, 2016 Thanks Mac! are you cooking anything special tonight?
