Guest sojoe Posted December 28, 2013 Share Posted December 28, 2013 I have to repeat my favourite meal would be 'Fish & Chips and Mushy Peas' wrapped in newspaper. The fish has to be Haddock from the North Sea! by heck lad tha knows ow to urt sumone! its bin over a year since I've had the best meal in t'world!! Still, I settle for second best, a Neopolitan Margareta Pizza seen as I live here. Quote Link to comment Share on other sites More sharing options...
Panther063 Posted December 28, 2013 Share Posted December 28, 2013 How do you barbecue roo? Pretty rare that I eat skippy, most supermarkets sell it now, but I prefer a good rump. Quote Link to comment Share on other sites More sharing options...
TBG 150 Posted December 28, 2013 Author Share Posted December 28, 2013 Having fresh grown tomatoes is the key to the sauce. Not this hot house stuff you find in the stores today. One of my mom's neighbors is a gardener. Fresh everything. The Basil, Oregano, Parsley, Garlic, Onions, all of it. The only thing I have to buy is the Olive Oil the pasta and any meat that you would want in it. I like to use ground chuck or sirloin and also some beef short ribs. This gives the stock a nice flavor. And it's cooked all day in a slow cooker. Pretty rare that I eat skippy, most supermarkets sell it now, but I prefer a good rump. With it being so plentiful, I'm surprised they haven't been selling it longer. But I'm sure it's awful gamy tasting and tough unless properly prepared. And what man doesn't like a good rump? :D Quote Link to comment Share on other sites More sharing options...
Guest Squirrel Posted December 28, 2013 Share Posted December 28, 2013 Speaking of RLC kitchen threads, who's hot tuna would you prefer to eat tonight? ;D Quote Link to comment Share on other sites More sharing options...
TBG 150 Posted December 28, 2013 Author Share Posted December 28, 2013 Gross. Tuna is disgusting. It stinks the whole damned house up. >:( Pussy on the other hand is nice. And if I ever find one that tastes or smells like tuna, she'll get the pointed end of my boot. Quote Link to comment Share on other sites More sharing options...
TBG 150 Posted December 29, 2013 Author Share Posted December 29, 2013 Saturday night yielded a nice fat rare sirloin on the grille with a 1lb baked tater cooked the same way. Wrap the tater in heavy gage aluminum foil with coarse ground salt and a few butter pats and roll it a 1/4 turn every 10 mins for an hour over medium heat. Sumbitch that's good chow. Quote Link to comment Share on other sites More sharing options...
Guest Squirrel Posted December 29, 2013 Share Posted December 29, 2013 Tonight it's tri-tip. I'll probably slow smoke it for several hours using apple and hickory wood, basting occasionally with bbq sauce. The plan is then to quick grill the veggies. Quote Link to comment Share on other sites More sharing options...
van the man Posted December 29, 2013 Share Posted December 29, 2013 Hey Nora says Kiko - fancy some soup for a change? Wow yes please says Nora. It must be ummm a day since we last had soup! Quote Link to comment Share on other sites More sharing options...
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