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Post by sparks on Feb 3, 2021 23:03:30 GMT -5
This was lunch. Forgot to post. Leftover pork tenderloin, thin sliced and fried in the pan with caramelized onions, melted mozzarella on a piece of toasted fresh baguette.
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Post by urbino on Feb 3, 2021 23:16:13 GMT -5
This was lunch. Forgot to post. Leftover pork tenderloin, thin sliced and fried in the pan with caramelized onions, melted mozzarella on a piece of toasted fresh baguette.
Geez, does that look good. |
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Post by toshtego on Feb 3, 2021 23:27:06 GMT -5
^^^ Looks very good and tasty.
Have you considered franchising?
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Post by trailboss on Feb 3, 2021 23:33:34 GMT -5
Had a 16 ounce Rib eye charred with bright pink center.
Peas and carrots with caramelized onions and garlic.
Loaded baked potato.
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Post by just ol ed on Feb 4, 2021 9:38:49 GMT -5
now that WAYS is done, next up to be Schwan #481 toaster pancakes (3), one cycle. Add usuals, nuke to plateful of mess. That + k-cup cocoa, all to smoking room desk, eat & continue with the papers
Ed Duncan, Batavia, NY
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Post by toshtego on Feb 4, 2021 11:01:57 GMT -5
Had a 16 ounce Rib eye charred with bright pink center. Peas and carrots with caramelized onions and garlic. Loaded baked potato. Now, that is what I call a MEAL. Charred Rare, "Pittsburg", "Black & Blue", almost impossible to get at a restaurant. I know only two restaurants in the USA which were able to do that correctly. The old "Duke Ziebert's" in Washington, D.C. and "The Palm" in West Hollywood, CA. |
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Post by toshtego on Feb 4, 2021 11:03:24 GMT -5
Shortly, my refried beans topped with a fried egg, liberal cheese allowance, green chile chopped.
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Post by sparks on Feb 4, 2021 11:07:54 GMT -5
^^^ Looks very good and tasty. Have you considered franchising?
Funny you should say that. I have talked about wanting to open a little deli/artisanal grocery shop. Obviously, the current times are not very suitable for that, but I would love to give up the current rat race that I endure to do something I really enjoy.
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Post by bigwoolie on Feb 4, 2021 11:44:12 GMT -5
4 fried eggs and 2 pieces of toast
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Post by toshtego on Feb 4, 2021 14:42:04 GMT -5
Lunch was a sliced turkey sandwich, packaged deli meat, on toasted sourdough bread with mayo, sliced tomato and way more Romaine lettuce leaves than turkey.
Proud of myself!
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Post by Plainsman on Feb 4, 2021 15:33:45 GMT -5
^^^ Looks very good and tasty. Have you considered franchising?
Funny you should say that. I have talked about wanting to open a little deli/artisanal grocery shop. Obviously, the current times are not very suitable for that, but I would love to give up the current rat race that I endure to do something I really enjoy.
Sounds like a do-able dream. Too bad the times are so ornery to entrepreneurs. Let us hope... |
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Post by pepesdad1 on Feb 4, 2021 15:36:23 GMT -5
Had a 16 ounce Rib eye charred with bright pink center. Peas and carrots with caramelized onions and garlic. Loaded baked potato. Now, that is what I call a MEAL. Charred Rare, "Pittsburg", "Black & Blue", almost impossible to get at a restaurant. I know only two restaurants in the USA which were able to do that correctly. The old "Duke Ziebert's" in Washington, D.C. and "The Palm" in West Hollywood, CA. ...also had the best French onion soup you could ever find. |
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Post by mrlunting on Feb 4, 2021 16:24:17 GMT -5
^^^ Looks very good and tasty. Have you considered franchising?
Funny you should say that. I have talked about wanting to open a little deli/artisanal grocery shop. Obviously, the current times are not very suitable for that, but I would love to give up the current rat race that I endure to do something I really enjoy.
You'll get nothing but encouragement from me! |
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Post by mrlunting on Feb 4, 2021 16:26:23 GMT -5
Making pasta sauce. We are having spaghetti and salad tonight. Ice cream for dessert.
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Post by just ol ed on Feb 4, 2021 16:31:40 GMT -5
snoozie next then to be Zweigle's white dawg, 12mins @300f on GeoForeman grill, side of Musselman's smooth applesauce, to TV for 6pm CBS feed local/national newsfeed. Later with company of Jeopardy, ice cream on a stick
Ed Duncan, Batavia, NY
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Post by bigwoolie on Feb 4, 2021 17:06:10 GMT -5
Just had a quesadilla and a bowl of tomato soup
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Post by toshtego on Feb 4, 2021 17:17:18 GMT -5
Now, that is what I call a MEAL. Charred Rare, "Pittsburg", "Black & Blue", almost impossible to get at a restaurant. I know only two restaurants in the USA which were able to do that correctly. The old "Duke Ziebert's" in Washington, D.C. and "The Palm" in West Hollywood, CA. ...also had the best French onion soup you could ever find. That was a great place back in the day. |
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Post by trailboss on Feb 4, 2021 19:16:41 GMT -5
Now, that is what I call a MEAL. Charred Rare, "Pittsburg", "Black & Blue", almost impossible to get at a restaurant. I know only two restaurants in the USA which were able to do that correctly. The old "Duke Ziebert's" in Washington, D.C. and "The Palm" in West Hollywood, CA. ...also had the best French onion soup you could ever find. Chez Yvonne, long gone from Mountain View Ca. also had incredible French soup....longing for a time machine. |
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Post by trailboss on Feb 4, 2021 19:32:30 GMT -5
Funny you should say that. I have talked about wanting to open a little deli/artisanal grocery shop. Obviously, the current times are not very suitable for that, but I would love to give up the current rat race that I endure to do something I really enjoy.
You'll get nothing but encouragement from me! Not to be a Debbie Downer, but I worked in the meat industry for eight years servicing fine hotels and restaurants, 15 years in foodservice distribution after that. Across the years, I have seen several people invest their fortunes and lose it all in the restaurant business. They had what was a seemingly ideal location and great food, but a crash and burn ensued. Other people moved into the same building with the same results, it was like a hex was on the property. And, what was once a pleasure to cook at home, becomes a job and drudgery. The guy that I had watched do it right with a minimal of investment is named Mike Mansmith. A local rancher in san Juan Bautista Ca., he bought a Step Van and had a huge grill he towed behind it. Tri-Tip roast and Garlic bread on Friday night at the same place, people lined up with cash in hand and he always sold everything out. Eventually he started selling his rubs to the stores and does quite well. www.mansmith.com/If you can sell franchises, you an get wildly wealthy if you are a marketing wizard. If you buy a franchise...I have seen several people get ruined and become a slave to the organization. |
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Post by Ronv69 on Feb 4, 2021 19:32:45 GMT -5
Had a half pound bacon cheeseburger with fries and cherry cheesecake for lunch. A frozen pizza with a crescent crust and some chicken and sausage gumbo on the fire now.
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Post by taiguy66 on Feb 4, 2021 19:51:22 GMT -5
Tried a bowl of Curry Chicken soup between my medical appointments. Not great but not bad either.
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Post by toshtego on Feb 4, 2021 20:01:41 GMT -5
A nice big chicken breast sliced thin with a Sushi knife and cooked Schnitzel style. Flour, egg, crumbs, peanut oil. With steamed spinach and broccoli and a small Naan from the left over flour, crumbs and egg. Milk added.
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Post by Scott W on Feb 4, 2021 20:17:06 GMT -5
Shrimp and broccoli stir fry. It was ok, wife cooked tonight
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Post by Plainsman on Feb 4, 2021 20:21:11 GMT -5
The fellow that does my deer proicessing when I don’t do it myself also runs a smokehouse. Smoked cheeses, meats, fish, whatever. He does a really tasty smoked, seasoned, turkey breast. Sliced thin. Almost addictive. Tonight I did some rolled around pepper cheese on the grill. Supremo! Makes me wanna get my own smoker. But the last thing I need is another eats-gadget. Still...
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Post by toshtego on Feb 4, 2021 20:39:05 GMT -5
The fellow that does my deer proicessing when I don’t do it myself also runs a smokehouse. Smoked cheeses, meats, fish, whatever. He does a really tasty smoked, seasoned, turkey breast. Sliced thin. Almost addictive. Tonight I did some rolled around pepper cheese on the grill. Supremo! Makes me wanna get my own smoker. But the last thing I need is another eats-gadget. Still... Wow! When I was a youngster we had a smoke shed. Beef, venison, salmon, steelhead trout, herrings and smelt. |
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Post by sparks on Feb 4, 2021 22:05:59 GMT -5
This was dinner tonight. Homemade linguine tossed with homemade basil pesto, and grass fed pork Italian sausage from a local shop called Primal Meats. No particular reason for doing it other than wanting to. From scratch takes more time, but it certainly makes all the difference.
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Post by Plainsman on Feb 4, 2021 22:47:33 GMT -5
If it tastes as good as it looks I bet it was most excellent.
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Post by sparks on Feb 4, 2021 22:54:16 GMT -5
If it tastes as good as it looks I bet it was most excellent.
It was spectacular. Fresh pasta makes the boxed stuff seem like sawdust. It's worth the time.
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Post by puffy on Feb 4, 2021 22:56:33 GMT -5
This evening it was...Ham and Cheese Sub,and Chips.
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Post by Plainsman on Feb 4, 2021 23:01:33 GMT -5
If it tastes as good as it looks I bet it was most excellent.
It was spectacular. Fresh pasta makes the boxed stuff seem like sawdust. It's worth the time.
You really need to add a small, reservation-only café to your deli/specialty shop. Two or three tables only. Once this log-jam breaks you’d keep it full I’m sure. |
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