Until today, I underestimated the value of a well-timed chicken caesar salad. 

 

I also learned smoked cheddar is an abomination. Not really, I could take it or leave it though, the smoke flavor tastes exactly like smoke, applewood or no.  

Grilled Cornish game hens, wild rice, grilled zucchini and a side salad .....  and maybe some wine to wash it down ... 

Until today, I underestimated the value of a well-timed chicken caesar salad. 

 

I also learned smoked cheddar is an abomination. Not really, I could take it or leave it though, the smoke flavor tastes exactly like smoke, applewood or no.  

 

Yeah for  me I have found  any smoked cheese seems to have an artificial taste, which is unfair because its just smoke that flavors it ?

 

Yet I am not a fan and generally prefer unsmoked cheese which always has that " authentic  " cheese taste which I prefer 

Slow-cooked lamb with flatbreads and hummous. 

Tacos.Grilled up some carne asada and made some pico with extra cilantro and guac.

I mentioned before I make a killer cheese sauce that I typically make every second week and I always have  it with a large piece of Rump...say 0.8- 1 kg and potato wedges

 

Half the steak I keep for sandwiches at  work so I don't gorge myself and the steak I always marinade 24-48 hours in different ways, like using Worcestershire Sauce, so of course its absolutely delicious on its own but the hero of the meal is the cheese sauce 

 

And thats what I want to tell you guys who like cheese and know how to make a basic cheese sauce...mix different cheese in the sauce. Experiment..I cannot tell you how  delicious and unctuous mixing cheeses tastes     And you can really experiment because its almost impossible to mess it up...the worse you can really do is mix one strong cheese like Gorgonzola in with a cheese like Emmenthaler and you will just negate the weaker cheese...no crisis and waste of money as it will still  taste great 

 

Tonight I mixed a Danish blue with a mature cheddar and it was heavenly 

I roasted a smallish (skinless and boneless, oh no) pork shoulder (pernil) a couple days ago for about 5 or 6 hours. Pretty simple with some sofrito, recaito, roasted garlic cloves I had laying around, and homemade seasoned salt just cover, bake, wait. 

 

Ate a lot of it right out of the pan and made some tacos and enchiladas (I know it's more traditionally a caribbean dish but I'm a southwestern boy) with the rest of it

So I went large again and bought one of those pizzas where you add your own ingredients .....I had

 

• Mozzarella, Feta, Pecorino
• Bacon, Biltong (jerkey) Pepperoni, Ham
• Pineapple, Mushrooms , Cherry Tomatoes, Roasted Garlic , Pepperdews , Basel and Chilli 

Its not bad but not as good as the last one

This new salad venture is turning out just fine. Tonight it's something called caprese ... arugula--which I think is Italian for green grass--and mozzarella balls, plus mini-tomatoes so plump I cannot pierce them with a fork, topped with a delightful vinega-- vinniregret-- vinaigrette dressing.  

http://www.cubekitchen.co.za/wp-content/uploads/2013/11/Cube-Menu-August-2015.pdf

 

So I'm going on Saturday to an 8 course tasting experience at a restaurant called The Cube...check the menu out. Its expensive by South African standards but when converted to dollars its only $56 

Made a ragout in the Bolognese style(ish).

In goes the carrots, celery, and the Vidalia onions I smuggled from the east coast on my Southwest flight.

Then added ground chuck, ground pork, and hot Italian sausage. Seasoned with Vietnamese fish sauce.

Already had a a previously opened bottle of cheap merlot, so I poured out half a glass or so and added a can of peeled San Marzanos. Threw in sage and basil from the garden. Let simmer for 2 1/2 hours cuz I got hungry and it was already 11pm. Used coconut milk because it was the only liquid "dairy" product I had in the house.

Edited August 6, 201510 yr by Leferd

potatos and chicken with bread

False advertising, in that it's woefully inadequate. 'Super Spicy' doesn't even begin ... 

 

Seriously don't allow children near this product, keep milk close at hand, and wet your throat, mouth, face, eyes, lips, and sinuses beforehand. 

 

 

 

They're super tasty, however.

Grilling some steaks and corn while my better half makes a salad

 

Those seeds look good, wonder if I can get them around here

http://rocomamas.com/menu/

 

Guys take a look at this menu and tell me what you would order ?

I would get one of the burgers, probably the double burger, but would ask to get it without the mayo. Or maybe the classic cheese and a side of  4 or 8 wings

 

Also, definitely a Jack Daniel's shake

Beef ribs? Yuk.

Beef ribs? Yuk.

Beef ribs are very tasty, very little fat and very meaty

 

 

Aren't they common where you live ?

Nah, usually pork ribs are the standard and you have to ask for beef ribs.

Nah, usually pork ribs are the standard and you have to ask for beef ribs.

Yeah I prefer Pork but sometimes I go for Beef, we also get lamb ribs but they are too fatty for me 

I like them both, a lot, but I find most restaurants do pork better than beef. But or cookouts back home we tend to make more beef than pork.

I like them both, a lot, but I find most restaurants do pork better than beef. But or cookouts back home we tend to make more beef than pork.

Shady I always forget where you from originally...where is it again?

 

I know you eat food that many  people would consider " adventurous " but I find delicious 

I'm born and raised in southern Arizona but I've been lucky enough to travel a lot and experience some pretty cool things

 

I'll see if I can throw up some obnoxious food pics from my last trip

Obnoxious food pics for Bruce

 

Nothing really out there except for maybe the black pasta

 

 

 

 

 

And a bonus pic of my breakfast vs my wife's breakfast

 

 

 

 

What kind of fish is that in the fish and pasta plate?