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[Cheese]

Tom...marbeled rye is such a midwestern thing.  [poke]

It's never been my favorite but every local deli offers it for sale. Marbeled rye is typically used for Reuben sandwiches.

However, I much prefer Russian rye, a darker bread that has a more pungent taste and is a bit more salty.
As an aside...it makes killer toast...can't get enough of the stuff. Good sweet melted butter is the key.  [smile]

It may be interesting next time to substitute Russian rye for marbeled rye for a patty melt.

 

[tjbnwi]

Tom...marbeled rye is such a midwestern thing.  [poke]

It's never been my favorite but every local deli offers it for sale. Marbeled rye is typically used for Reuben sandwiches.

However, I much prefer Russian rye, a darker bread that has a more pungent taste and is a bit more salty.
As an aside...it makes killer toast...can't get enough of the stuff. Good sweet melted butter is the key.  [smile]

It may be interesting next time to substitute Russian rye for marbeled rye for a patty melt.

I’m from Chicago, pretty midwest.

In order my favorites are Bavarian black, pumpernickel, russian, marbled, plane old everyday rye.

Tom

 

[Cheese]

I’m from Chicago, pretty midwest.

In order my favorites are Bavarian black, pumpernickel, russian, marbled, plane old everyday rye.

I can't really tell the difference between pumpernickel and Russian rye...maybe it's just a geographical thing. But then again, it all depends upon how the local deli decides to interpret the mix of ingredients.

The Bavarian black though is interesting.  I've never seen that locally and would be eager to try it.

That's it...I'm going to Cecils Deli tomorrow and purchase a loaf of Russian Rye for toast.

 

[GoingMyWay]

There's been lots of nice posts recently!

We've been lazy and haven't really cooked anything new or exciting lately.  A while back my wife made Brazilian Fish Stew, Moqueca after we saw it on Masterchef.

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She also made Marry Me Chicken.

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[Cheese]

I first made this about 7-8 years ago but am finding I'm now making it more often. It's delicious and healthy.

I've also decided that when posting recipes, I'm going to start posting the recipe ingredients as well so that if you're interested, you can make the meal yourself and decide for yourself. Feedback is good.  [smile]  Give me sometime to come up with a "boiler plate" from which I can post the recipe.

So for now the rough draft is...chicken, fresh strawberries, fresh grapes, red onion, Feta cheese, spinach and/or arugula and chopped pecans. A nice light, cool salad for the summer. The dressing is EVOO mixed with balsamic vinegar, some thyme and macerated strawberries.

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[six-point socket II]

Great dishes everyone!  [big grin]

We had “meatball” filled tomatoes and french fries tonight.

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Kind regards,
Oliver

 

[rmwarren]

Tacos/burritos are like making a sammich around here, we keep tortillas, diced onions/jalapenos, and some proteins ready to go. Last week I tried this recipe for barbacoa, a great addition to the repertoire.


Instead of finishing all of the meat per the recipe (with a sear and sauté in the liquid) I popped both into containers and then finish as needed. Tomorrow with be day 4: 2 days of lunch burritos and today tacos for dinner. I really like the chew developed by searing after the pressure cook.

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Very simple corn torts, diced onion, cotija cheese and chipotle salsa. Often lunch is a similar combo with leftover chicken or beans. Change up the combos & it never gets old.

The salsa is pretty fair store-bought as we ran out of homemade, and I need to get to the produce store for fixins'. Our chipotle salsa recipe goes back 30+ years & traveled east with me, batches last for months in the fridge, in mason jars. There is a dollop of RW vinegar which I think acts as a preservative, I've never had a jar go bad.

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RMW

 

[six-point socket II]

I need more tacos in my life.  [big grin]

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Sunday morning sesame rolls/ buns.

This box, lined with a french bake’s cloth/ linen, is what they spent resting in for about 10 - 12 hrs inside the fridge.

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Put on the holey baking tray & cut.

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Ready.

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Kind regards,
Oliver

 

[GoingMyWay]

Last week we made our take on Scallops Grenobloise.  I think we might have used a bit too many mushrooms.  The scallops were pleasantly sweet and to my surprise, the scallops weren't too sandy/gritty.

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We had some extra croissants so we made some breakfast croissant sandwiches.

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We made homemade pancakes for breakfast this morning.

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[Vtshopdog]

Sunday afternoon Affogato.

We seldom have ice cream in the house but my wife brought home some Tillimook Vanilla that she's taking to her book group tonight.  Had a 3 hour window to try some before it went out the door, couldn't resist.

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[six-point socket II]

Our Belgian (that is where this particular recipe originated) version of mac&cheese. With ham

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Kind regards,
Oliver

 

[Picktool]

Last week we made ...

... homemade pancakes for breakfast this morning.

Is it me or are the pancakes levitating  [tongue] even the bacon  [big grin]

 

[six-point socket II]

Tried a new, local, patisserie yesterday.

Cheesecake /mandarines. Meringue /rhubarb. Roasted orange /thyme.

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Kind regards,
Oliver

 

[six-point socket II]

Yesterday we had Beef (Filet) Wellington. Delicious and perfectly “on point”.

The Beef Wellington came from a high-end, somewhat local but online selling, butcher and convenience food producer. It came frozen and needed a long and slow thawing process.

We made the beans and potato croquettes. The veal sauce came from the above mentioned butcher as well.

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Kind regards,
Oliver

 

[Cheese]

I took a quick respite from the garage project to cook Chicken Orzo Skillet. Chicken breasts browned, a bunch of fresh herbs which is always nice, some fresh spinach, chicken stock, cream & sun dried tomatoes...it was really quite nice.  [smile] 
The cream makes the orzo quite elegant and rich...surprisingly so.

It needs to be tweaked a bit as it calls out for partial packages of ingredients. I don't know about others but when partial packages of ingredients are called out, it just means the rest of the partial packages of ingredients are eventually thrown out.  [eek]

Unless you want to eat the same meal multiple times the same week, I like to take a break and try something different before I go back to using the left over ingredients.

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[guybo]

My neighbor who pretends to be jeremiah johnson got his elk and gave me some sausage great on the pizza and garden fresh tomatoes. I ask if he killed it with his elkamino  [smile]

 

[Michael Kellough]

My neighbor who pretends to be jeremiah johnson got his elk and gave me some sausage great on the pizza and garden fresh tomatoes. I ask if he killed it with his elkamino  [smile]

Elkamino, isn’t that a car?  [wink]

 

[guybo]

Please elk me.

 

[tjbnwi]

Please elk me.

My bride and I spent part of last week at The Stanley in Estes Park, we found your elk…

Tom

 

[tjbnwi]

It’s that time again……

Tom