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Woke up to have this in my FB feed from my fav local BBQ.
Locally smoked, thick cut bacon
And so, knowing it's a once a year event, had to grab lunch...
Fresh made lightly toasted white bread
Mac 'n Cheese
Spicy BBQ baked beans
Only the ripest, farm fresh within an hour tomatoes BLT
Signature pickles
If your ever back in the Cinci area
Seriously good BBQ and sides, take out only. When they're out of the days menu they close.
All these people talking about rain......it's been 101-106F for weeks now, and with the wildfires 1hr north the whole state is covered in ash, like a thick layer of it. It looks and feels, like hell. Don't even feel like eating
Went to our HS friend's restaurant to take advantage of affordable Restaurant Week menu.
I will never forget the first time I encountered one of those little mesh lemon-covers.
It was about 20 years ago. At the time, I was with a few co-workers, and we were all equally nekulturny.
At this same time, our employer, Harris, was in the habit of handing out little stuffed dogs, about 8" tall, at trade shows. They were named Digi-Dog, and for every event, Digi-Dog was dressed in a different theme.
We realized that the lemon-covers would make a perfect hairnet for Digi Dog, so we took all the ones we could find.
Months later, while working at the corporate office in Melbourne, Fl, we'd remembered to bring one of the hairnets with us. Late at night, we snuck into the main office (engineering master keys are awesome), picked the lock on the glass display case which housed all sorts of Harris memorabilia, and stuck one of the hairnets onto the original Digi Dog mk 1. Somewhere I have a picture of it, but this was way pre-digital-camera, so it's limited to being a series of dyes bonded to the front of a piece of heavy paper, and I have no idea where it is.
Made Panna Cotta with fresh strawberry pure and mint. First time doing it and came out super tasty, but a slight change in quantities to get texture just perfect. One of the easiest deserts one can make.
just make sure to get good chocolate, like a 60% bittersweet or >50% semi-sweet.
i think the only place it fails is the mouth feel -- it doesn't hold up like a cream-based mousse and kinda melts in your mouth, but the taste/texture is on point.
Today attempted Zabaglione . Attempted, because the custard turned out tasty, but a bit more runny than it should have been. Wouldn't set right even after 25 min of whisking, even though should only take about 5 min. Fresh strawberry on the bottom (hard to see, but there is plenty there) and Crem Brulee top. If using alcohol for this one, try not to get too carried away with flavors in the drink as they can easily overpower the entire dish. More mild wines or even liqueurs are probably best. Alternatively, cream or even a tiny bit of juice will do fine as well.
07-28-2018, 01:25 PM
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