Bob-BQN

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  • Bob-BQNBob-BQN
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    Howdy Frankie, yet another spectacular job! 8)

    We had a bad experience with lamb at a very expensive restaurant so my wife and I decided that we wouldn’t eat it again. It didn’t make us sick but it tasted so bad that we couldn’t eat it. 🙁 A friend told us that it was probably from an older animal that the restaurant didn’t prepare properly and that lamb was really very good. So I went to the store and bought some lamb chops, seasoned and grilled them the way he suggested and they were fantastic.

    Because I no longer think badly about lamb I would be willing to give yours a try too. 😀

    I look forward to your next meal.

    Have a nice day! 😀
    Bob

    Bob-BQNBob-BQN
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    Frankie, as I said on the BarbecueBible forum, I would love to give that a try. 😀 I sure looks delicious.

    I made homemade apple sauce when I was a small boy. It was a family project. We all peeled and cored hundreds of apples then put them in a large copper kettle that had a wooden lid and wooden paddles inside to stir the apples. As the apples cooked down over an open campfire the women added sugar and spices. When it was all put into jars, each family got to take several jars of it home. It was the best I’ve ever eaten so I know yours is good too!

    Alex, is that your cellar? I found the pictures of the hanging leg quater to be most interesting. 8)

    Hope everyone has a nice day! 😀
    Bob

    Bob-BQNBob-BQN
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    Good day to you Macio.

    I understand pollo to be chicken and galletto looks very similar, is it also chicken?

    I want to complement you on a wonderful job, it’s a most appetizing meal. In the USA we had a scientist/educator, Dr. Robert C. Baker, recently pass away (die) known for creating chicken nuggets and a famous dish called Cornell Chicken. Using an egg emusion in your recipe reminded me of his recipe that uses egg, oil, and vinegar (acid). Because I like Cornell Chicken, I know that I would also like your Galletto e Salsa Giapponese. Thank you for making this and posting a sample for us! 😀

    Have a nice day! 😀
    Bob

    Bob-BQNBob-BQN
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    Howdy Frankie.

    Habaneros are among the hottest peppers on the planet, and I must admit that they are also too hot for me. There are a couple of factors that make it much more tolerable that you’re thinking; the store bought El Yucateco http://www.elyucateco.com/ hot sauce that I used is diluted with vinegar and a few other ingredients so it is not as concentrated (but still very hot), I mixed it with “Frank’s” hot sauce (also a commercial brand) and butter which dilutes it even further, finally, when you cook hot peppers they lose some of their heat, all this makes it much easier for your tongue to handle. The hot wings had a bit of tingle to the tongue but they weren’t as hot as I had hoped that they would be. I think you would have not have any trouble eating them.

    I like spicy foods and “hot” is usually not a problem for me but I don’t care much for the flavor of Tabasco Sauce http://www.tabasco.com/ . I have found a couple other brands that have good heat and a much better flavor (to me). Cholula http://www.cholula.com/ and Frank’s Red Hot http://www.franksredhot.com/ . Most New York Buffalo style hot wings around my area are made with Tabasco Sauce so instead of buying them at a restaurant, I make them at home for half the price and they are twice as good.

    Hope this helps, have a nice day!
    Bob

    Bob-BQNBob-BQN
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    Frankie, those steaks are so beautiful that they brings a tear to my eye (and great hunger pains to my stomach 😉 ). 8)

    I am now eating leftover hamburgers for lunch and wish I had some Bistecca alla fiorentina!

    Keep up the great cooking my friend and have a nice day. 😀
    Bob

    Bob-BQNBob-BQN
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    in risposta a: un saluto a tutti. #68086

    Howdy Alex. 😀

    Frankie is your brother-in-law and I’ll be your brother-in-cuisine. 8)

    Greetings from Texas and Happy New Year.

    Bob

    Bob-BQNBob-BQN
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    Howdy Frankie,

    The steak was great. It was tender & juicy becuase it was a good cut of beef. The sauce that Carlo recommended was delicious and my family enjoyed it. Although the flavor of the eggplant was good, we didn’t much care for its texture. This is not a result of Carlo’s recipe nor my cooking…. it has always been like that. But I still gave it a try because I very much wanted the whole experience. If I were to try this again we would choose a yellow squash in its place because that’s what we like.

    ciao,
    Bob

    Bob-BQNBob-BQN
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    in risposta a: CHRISTMAS’DISHES #68084

    Carlo that is a most excellent meal.
    I like seafood and you make it look so delicious. 😀
    Around my house we mainly eat beef, pork & chicken so when we have seafood it is a real treat.

    Thank you for sharing. 8)
    Bob

    Bob-BQNBob-BQN
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    Absolutely fabulous Macio! 😀

    Each picture is beautiful. You are a true master of the grill. 8)

    Bob-BQNBob-BQN
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    Greetings Carlo,

    As promised my friend, I gave your recipe a try. 😀 Since some of the things are a little different I’m positive the flavor may be somewhat different from yours. It was very good in flavor, however my family discovered that they prefer yellow summer squash or zucchini instead of eggplant.

    Plated here are the herbs and spices used to flavor the eggplant: dry mustard, paprika, cayenne pepper, chili powder, coarse sea salt, marjoram, chervil, and oregano.

    I choose a sirloin steak for the beef filet, as it was the thickness and marbling of fat that I found most suited from the available selection.

    Because I don’t use wine a white grape juice was used as a substitute. I hope that since they both come from a grape that the flavor would be as close as possible.

    The dry herbs were added to the extra virgin olive oil and then heated to infuse their flavors directly into the oil.

    Melting butter into olive oil as the beginning of the sauce.

    We had a green bell pepper instead of the small round ones that you had (not sure what type they were) and I also added a bit of finely chopped onion since onions and steak go well together.

    Preseasoned the steak with freshly cracked black peppercorns and coarse sea salt. Then brushed it with olive oil just prior to placing it on the grill.

    Brushed the eggplant with the flavored olive oil and sprinkled with dry rub made from the rest of the ingredients (on the plate).

    Grilled the steak and eggplant together.

    Topped the eggplant with mozzarella cheese while still on the grill to help it melt just a little.

    Added a couple of pads of butter atop the steak while it rested to keep it juicy and flavorful.

    Here is the final product plated and ready to eat. Let me thank you so much for a delicious meal.

    A couple of additional shots of the full meal as the Spicy Island Shrimp was already planned by my lovely wife for this evening’s meal. It went perfectly along with the steak as a extraordinary “Surf –N- Turf” dinner. 8)

    To all that haven’t had this, you’ve got to try it at least once before your teeth fall out! 😉

    Have a nice day! 😀

    Bob

    Bob-BQNBob-BQN
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    Hello friends,

    I will have to give this some thought. 😀 My wife always likes for me to do the cooking when I can so I’m sure she will be all for the idea. 😉 I’ve printed the recipe so let’s see what we can come up with, without canging it too much. 8)

    Have a nice day. 😀
    Bob

    Bob-BQNBob-BQN
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    Post count: 280
    in risposta a: Welcome!! #68003

    Greetings Carlo,

    Pretty much any alcohol bothers me. I don’t consume it in any form so my system is not used to it. Even if cooked in food, not all of the alcohol evaporates. I ordered some Chicken Marinara at a local Italian restaurant only to find out that the Marinara sauce was made with alcohol. I started feeling ill and tried to remove all the sauce from the chicken. Even with as much sauce removed as possible, I could not finish the meal.

    I ate lunch with the fellows from work today at an Italian restaurant. I had Chicken Rigatoni, but since it was made with a creamy marsala wine sauce, I had them substitute it for an Alfredo sauce.

    Take care,
    Bob.

    Bob-BQNBob-BQN
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    in risposta a: Welcome!! #68001

    Good day. Thanks to all for the warm welcome.

    I do love Itailian food but have a limitation when it comes to foods prepared with alcohol, it makes my stomach feel sick so I stay away. All of the other foods I greatly enjoy.

    There are so many wonderful pictures of food on this forum! I am a big fan of pictures so I am enjoying it already.

    another thing I have noticed is the courtious greetings at the beginning and end of most posts. Is this a custom in Italy? It makes for a plesant experience.

    Since I have no knowledge of your language I have been using http://babelfish.altavista.com/ to translate.

    I must go now. Have a great day!

    Bob-BQNBob-BQN
    Partecipante
    Post count: 280
    in risposta a: Welcome!! #67990

    A big Howdy from Texas, USA! 😀

Stai vedendo 14 articoli - dal 256 a 269 (di 269 totali)