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Forums » General Discussion » The Water Cooler » What yummy thing are you eating tonight?
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#261311 - 05/25/09 07:29 PM
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![]() shareholder in the making ![]() Registered: 05/03/03 Posts: 18044 Loc: NoVA |
No, the ribs are in the freezer. I decided to go with the much less ambitious burgers tonight. And my grilled artichokes.
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I am the Doctor, and THIS... is my SPOON! |
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#261316 - 05/25/09 08:14 PM
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![]() connoisseur ![]() Registered: 09/19/08 Posts: 4116 Loc: Porch,enjoying Bombay Sapphire |
Artichokes are money. I like the canned artichokes hearts for making dip for crackers (one of my favorite dips) and with the fresh ones I like to poach in flavoured water with lemon juice, bay leaves peppercorns, salt etc (to fully cook them). Then I let them cool and dry while preparing a bread crumb mixture which consists of breadcrumbs, olive oil, parmasean cheese, garlic, pepper and salt. I then stuff that mixture on top and in between all the leaves and then bake in the oven until hot. To eat it I just pluck of the artichoke leaves one at a time and scrape off the bread crumb mixture and the little amount of meat that is on the surface of each leaf with my teeth (discard the rest of the leaf that is unedible). Once it is all disected I clean the choke out with a knife and cut up the hearts and dip them in melted butter...yum yum...
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I’m armed and I’m drinking. You don’t want to listen to advice from me, amigo. -Max Payne |
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#261317 - 05/25/09 08:58 PM
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![]() shareholder in the making ![]() Registered: 05/03/03 Posts: 18044 Loc: NoVA |
Hunh. My recipe seems to have disappeared. It was originally from barbecue-online.co.uk
Basically, you marinate the artichokes in lemon juice, tarragon, salt, and olive oil for x number of hours. I wrap them in foil and toss 'em on the grill, main grate. Add a garlic-orange juice mayonnaise, and voila! I've also been known to steam them and serve them with hollandaise sauce, which is how I grew up with them.
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I am the Doctor, and THIS... is my SPOON! |
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#261321 - 05/25/09 11:34 PM
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![]() shareholder in the making ![]() Registered: 05/03/03 Posts: 18044 Loc: NoVA |
Oh my god what a good burger. Can't tell you what my wife made them from, but they're incredible. I know there's buffalo, ground beef, a little parmesan, onion and salt in there, but there's got to be some other stuff. Nom nom nom.
_________________________
I am the Doctor, and THIS... is my SPOON! |
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#261324 - 05/25/09 11:57 PM
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![]() Founder, Axiom Upgrade Club shareholder in the making Registered: 07/20/06 Posts: 11677 Loc: Richland, WA, USA |
You just made me way too hungry.
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#261326 - 05/26/09 12:00 AM
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![]() shareholder in the making ![]() Registered: 05/03/03 Posts: 18044 Loc: NoVA |
mwah ha ha ha!
_________________________
I am the Doctor, and THIS... is my SPOON! |
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#261327 - 05/26/09 12:01 AM
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![]() shareholder in the making ![]() Registered: 04/02/03 Posts: 16437 Loc: Ben Lomond, California |
Don't type with your mouth full.
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I can explain it to you but I can't understand it for you. |
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#261328 - 05/26/09 12:07 AM
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![]() shareholder in the making ![]() Registered: 05/03/03 Posts: 18044 Loc: NoVA |
Mgrrffgh
_________________________
I am the Doctor, and THIS... is my SPOON! |
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#261331 - 05/26/09 12:48 AM
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![]() shareholder in the making ![]() Registered: 05/03/03 Posts: 18044 Loc: NoVA |
A little more detail: apparently Penzey's sandwich sprinkle, oregano, whole cumin seed, sage...
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I am the Doctor, and THIS... is my SPOON! |
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#261332 - 05/26/09 01:06 AM
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![]() Founder, Axiom Upgrade Club shareholder in the making Registered: 07/20/06 Posts: 11677 Loc: Richland, WA, USA |
Just mail me a patty and I'll have it analyzed by my mouth.
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