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Tonight's Repast


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#31 Ron

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Posted 26 May 2010 - 01:44 AM

You can't get marrow bones?


I saw this on a foodie blog I follow and thought of you. Scroll down (slowly) until you reach the bones.


Tonight's late night snack: pan seared wild scallops, over romaine chiffonade, with freshly shaved Parmesan cheese, and port wine beurre blanc.


Great pic, QMJ. If I may be so bold, I'd love to see you prepare this same dish, but with each scallop on it's own tiny bed of finely shredded romaine, each topped with a square of the parmesan and then drizzled. I'm enjoying the food porn, keep it coming!
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#32 Jen Dixon

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Posted 26 May 2010 - 01:58 AM

Scallops... :dribble:

I'm gonna stop visiting this thread... especially before lunch.
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#33 Ron

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Posted 26 May 2010 - 02:00 AM

I could be wrong, but I think QMJ has a fondness for scallops!
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#34 Joe Legate

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Posted 26 May 2010 - 04:47 AM

I saw this on a foodie blog I follow and thought of you. Scroll down (slowly) until you reach the bones.

I was somewhat smitten with The Alembic, too. "What's in a name?" someone once said. :cheers:

#35 Ron

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Posted 26 May 2010 - 04:50 AM

Not to mention the pork belly with crispy skin. I saw Gordon do one of these that made me want to cry, it looked so good.
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#36 Ransom

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Posted 26 May 2010 - 06:53 AM

I could be wrong, but I think QMJ has a fondness for scallops!




I think QMJ has a fondness for food. You should taste his pulled pork! Yum! B)
Absinthe makes the heart grow fonder.

#37 Ron

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Posted 26 May 2010 - 07:45 AM

Well, he's at the right place then!

It's Wednesday, so that means tonight's meager provisions were GI surf and turf. Woe is me.


Posted Image
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#38 OMG_Bill

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Posted 26 May 2010 - 09:10 AM

My camera refused to work when I tried to take a pic of my lunch. <shrug>

It was defending itself! *smile*
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#39 Absomphe

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Posted 26 May 2010 - 10:48 AM

Wussy camera.

Personally, I loves me some engine grilled road kill! :laugh: ;)

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#40 Quartermaster James

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Posted 29 May 2010 - 01:52 AM


Homemade Absinthe ice cream with organic 73% cacao solids dark chocolate chips with cacao nibs:


Posted Image
A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#41 Ron

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Posted 29 May 2010 - 02:02 AM

Bryan used to have a recipe on the Obsello website for an absinthe syrup over ice cream. It was basically just an absinthe reduction in a pan plus added sugar. Looked sexy. I don't know how it tasted.
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#42 OMG_Bill

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Posted 29 May 2010 - 05:31 AM

That ice cream looks and sounds delicious! :dribble:
Some folks may cringe each time I use the term "Booze" regarding these high quality drinks.
I mean no offense. There are bottles of extraordinary booze out there. I've tasted a few. Relax.

#43 Absomphe

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Posted 29 May 2010 - 05:48 AM

Indeed! :dribble:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#44 Quartermaster James

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Posted 01 June 2010 - 11:16 PM

Thanks for the nice comments on the ice cream!

Here's what I made for my folks the other night:

Shrimp Scampi a la James; rich in butter, garlic, and good vermouth. You gotta have something to sop up with all that good homemade sourdough bread!


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A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#45 Quartermaster James

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Posted 01 June 2010 - 11:25 PM



Consider the onion. Fragrant bulb: pungent raw, yielding sweet when cooked.

Consider the onion, about which it has been said "there would be no cuisine without onions."

Consider the onion, that gave new life to yesterday's baked potato and a few slices of cold beef to bring forth this delicious hash.


Posted Image
A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#46 Bob Tessier

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Posted 02 June 2010 - 02:50 AM

Those are some good eats, James! Great pictures.
"Gentlemen, you can't fight in here! This is the War Room!"

#47 Absomphe

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Posted 02 June 2010 - 04:03 AM

Indeed! :dribble:

Yes, I'm Krinkles the Clown on an absinthe a beer bender.

You got a problem with that?


#48 Quartermaster James

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Posted 05 June 2010 - 02:10 PM

A little homemade lime sherbet, for the spate of warmer weather we've been having...

Posted Image

And man! Am I looking forward to some good, fresh, peaches soon!

A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#49 rob fritz

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Posted 05 June 2010 - 02:20 PM

looks so good, but when you do stuff like that post the recipie please.

#50 Quartermaster James

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Posted 05 June 2010 - 02:32 PM

looks so good, but when you do stuff like that post the recipie please.


What!?! And reveal all my secrets? :devil:

Seriously, I'm happy to post any recipe, given there was a recipe involved.

This one's really easy if you have one of those little home ice cream freezers, the kind with the tank you keep in the freezer. The recipe is from Southern Living magazine (I lifted the shrimp scampi from them too, with minor adjustments); they've never steered me wroing yet! Here's a link to the recipe I used: http://find.myrecipe...cipe_id=1057277

A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#51 Quartermaster James

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Posted 07 June 2010 - 06:36 PM


It was a sunny day in Portland!

Homemade Old Fashioned Fresh Peach Ice Cream!

Posted Image

A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#52 Quartermaster James

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Posted 08 June 2010 - 06:57 PM


Beer Braised Chuck Roast and Carrots, with Fried Plantain, Caribbean style Black Beans, and Avocado.


Posted Image
A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#53 Ron

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Posted 09 June 2010 - 12:05 AM

That looks really good. Did you brown sugar those carrots at all? Just curious.
Every hour is green hour. -Hedonmonkey

Sometimes bad just gets so bad that it breaks thru to the other side and becomes good. - Phoenix

#54 Bob Tessier

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Posted 09 June 2010 - 03:00 AM

I would like to know about the seasoning you used in the beef, if that isn't a family secret.
"Gentlemen, you can't fight in here! This is the War Room!"

#55 Quartermaster James

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Posted 09 June 2010 - 07:25 AM

I would like to know about the seasoning you used in the beef, if that isn't a family secret.


Uhm, well, you see, the thing about that is that when I went to the pantry I found only one usable onion and no garlic. How I used the last of my garlic without noting to buy more I cannot understand; but, evidently it happened. I would have used two onions, had I had them, and plenty of garlic. Lacking that, I ended up using one onion, a bunch of carrots, marjoram, bay, salt, pepper, and (of course) beer. I usually braise chuck roast in red wine (with tomatoes, onions, garlic, carrots, celery, etc.) but was inspired to try this for a change.

Ron: no sugar on the carrots, they were just cooked along with the beef. Aye! They come out rather "well done", but very flavorful.

Edit: Dang! Found the missing five heads of garlic this afternoon!

Edited by Quartermaster James, 09 June 2010 - 08:03 PM.

A Pox on the OLCC!

Y.M.H.S.
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#56 Quartermaster James

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Posted 09 June 2010 - 07:45 AM


This is your chuck roast on red wine.

BEFORE:
Posted Image

Aye! There is a small roast in there, with veggies under, over and all around! For the liquid I used one can of diced tomatoes with basil, garlic, and oregano, and about a cup of red wine. This time the seasonings are onions, carrots, celery, garlic, thyme, salt and pepper.


AFTER:
Posted Image

A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#57 Quartermaster James

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Posted 09 June 2010 - 08:04 PM


Tonight's Project: something to go with all that ice cream!


Posted Image
A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#58 Bob Tessier

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Posted 10 June 2010 - 03:14 AM

I swear, James, you should make a big picture book with all of that food porn! If I ever get to the PNW I'm coming over for dinner.
"Gentlemen, you can't fight in here! This is the War Room!"

#59 Quartermaster James

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Posted 10 June 2010 - 08:52 AM



Oops! I forgot to post this the other night!

Ice Cream du Jour

Posted Image

Canela con Xocolatl: Homemade Old Fashioned Vanilla, with cinnamon and chunks of Dagoba Xocolatl (74% cacao solids with chilies and cacao nibs).

A Pox on the OLCC!

Y.M.H.S.
Quartermaster James

#60 oglala56

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Posted 10 June 2010 - 10:47 AM


This is your chuck roast on red wine.

BEFORE:
Posted Image

Aye! There is a small roast in there, with veggies under, over and all around! For the liquid I used one can of diced tomatoes with basil, garlic, and oregano, and about a cup of red wine. This time the seasonings are onions, carrots, celery, garlic, thyme, salt and pepper.


AFTER:
Posted Image



Excellent :cheers:
"Everything is on its way to somewhere" (Albert Einstein)


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