FOOD

[pmahnn]

Egg was acquired.

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

That's cool.

[600#gorilla]

[Tronic]

This page is freeking pleasing me. Nut meats?

[pmahnn]

This page is freeking pleasing me. Nut meats?

Are those edible? If they are what I think they are (and I don't know what they actually are) they make great ammunition for a 3-man slingshot.

[Tronic]

Yeah. Black walnuts. Also known as poor man's cannon shot.

[slim]

Went to Kroger.

Ribs were on sale.

Bought 1 rack of pork, one rack of beef.

Fired up smoker.

Couldn't help it.

[KIX]

sheesh. all clogged up just looking at all that. (all that incredibly delicious looking meat I should say)

got greens?

[Lox]

got greens?

Blanched collards with ume vinegar and sesame seeds.

Best breakfast evar.

[Ikefromla]

[skav]

Pander's curried shrimp recipe with green tea, ginger, gin cocktails. As with all pander recipes, add more vegetables.

Yea, it ain't so bad. Next time will include a bit more anise and some chili paste to kick the curry up.

[Tronic]

Ribbit.

i love this frog.

Totally. Check out that bad boy's cataracts from years of honorable service.

YES!

Slim, your new restaurant looks like its hoppin! When you say you wrap them in foil with some juice, do you mean that orange juice, beer, vinegar mixture or just any fruit juice? Do you spray them with that stuff as you go along? Been saving some special, acorn fed berkshire ribs for a while. Gonna do a test with some regs from the market. I'm diggin the schoolin. I should have crisped up that pork but in retrospect. I like some crispy skin (It's in the freezer waiting to infuse some dish with it's pecan smoked fatty delishiousness).

[slim]

I foiled em for an hour with some water on the first few and OJ on the last few. Which liquid makes very little difference. I think that next go round I'm going to skip the foil and just smoke em a little longer. The foiling tenders up the meat, but it over-tenders the meat if you leave it on for more than 45 mins or so. Last rack was not as good as the first few. Next cook will probably be pork buttzzz.

[pmahnn]

Porkbuttz.

[KIX]

taking a break from dirtbagging in beautiful natural settings.

checking in to the Pan Pacific Hotel downtown for a couple of nights of debauchery.
Sea Star restaurant right downstairs.
http://www.seastarrestaurant.com/seattle.php?page=Raw_Bar

[Ikefromla]

Same spot as those last pictures. http://www.finandflounder.com/

£5.23

[slim]

Ike your fish looks amazing. nom nom.

mackerel?

[Ikefromla]

FRESH mackerel. I cut myself a couple thin slices and ate as sashimi. soo good. they were basically still squirming when we picked them up. The guys at Fin and Flounder are the real deal, half-alive fish and crustaceans over ice. they also sell wine and beer to pair with your meal. I just had them gut and clean them lightly. chopped the heads and filleted them myself.

We're trying some fresh skate today.

[slim]

London looks kinda cool. How long you there for?

[KIX]

London looks kinda cool.

this is based on a picture of fish in a window?

[Ikefromla]

London looks kinda cool. How long you there for?

All told, it will be about a year and a half. I'm here with my girl for her 16 month grad school program, which starts at the end of the month. I'm using my tourist visa status as a convenient excuse to occasionally explore climbing destinations on the continent. Gonna hit Font soonish.