Request for information

Unknown

The Naked Whiz,[p]The one thing that has won my femme friends over is a grilled Heart of Romaine salad. Trim outer leaves and root. Favorite Caesar dressing (not thick) gently worked into the inner part of half of a Romaine lettuce heart. Also work Parmesan cheese (freshly grated) into the leaves without seperating them too much. Spray with balsalmic. Then chill. 90 sec face down direct at ~400 then flip and 2 min backside. Pass Feta. ooooohhh

stike

<p />The Naked Whiz,
well, this doesn't seem unusual for this forum, but i've never seen this on a gasser, and think it's rare for a weber.[p]but i see plenty of cast iron around here.[p]i also see this every now and then here, but can't imagine it on a gasser. beef wellington, in this case, individual fillets left over for lunch. ...not nearly as pretty the night before, sorry[p]

stike

mad max beyond eggdome,
some folks get mold if they leave the egg alone too long. you get snails.[p]i forgot about the cheese souffles we did as side dishes once. thanks for posting that pic, because it reminded me how 'simple' souffle can be despite the reception of 'ooohs' it receives. gonna do that soon again

mad max beyond eggdome

stike,
LOL. ..those snails didn't stand a chance. .. firt time i went to atlanta i did 6 dozen of the suckers ...set them up the night before in the hotel room. ..that place absolutely reeked of garlic!! . .[p]and i also love the souffle on the egg. ..it really pics up a nice bit of smoke flavor. .. very rustic .. ..gotta do one again soon myself. . .

Celtic Wolf

stike,[p] I have Piccadilly's Carrot Souffle recipe I think I am going to try on the egg.[p]

dhuffjr

The Naked Whiz,
I used to get that reaction with Pizzas.
The adobo chicken gets a wow...it must be the pot in the grill that astonishes folks. Monicas Knishes raised eyebrows. Pecan pie comes to mind as does lasagna.

icemncmth

The Naked Whiz,[p]I have done Baked Alaska.....that always gets a wow!

Pdub

The Naked Whiz,
Omelettes, hmmmm...

icemncmth

<p />The Naked Whiz,[p]One more...smoked deviled eggs

AlaskanC

Ewwww - is that white king salmon?? lol[p]the oxtail stew stopped me in my tracks though....... do tell/ email more.... I've never had it, but it sure looks good!!

irishrog

The Naked Whiz,
Turducken,
Beef Wellington, whole, not portions.
Granny's apple cake
Buttermilk scones
Irish brown soda bread
Beer can chicken always gets a reaction, for the concept more so than the product (i.e. "how do you mean you stuff a chicken with a can of beer".)
Goose.[p]Regards from Ireland,
Roger

tigerpaw

<p />The Naked Whiz,[p]Oh, pot roast stew.

rex clingan

smoked:[p]garlic
onions
chilis
crepinettes of merguez[p]baked:
stromboli
oven fries
panini (between 2 griddle plates
Mexican pulled chicken for tacos, etc. (dutch oven)
smoke-braised brisket over onions in wine/beer/juice[p]

The Naked Whiz

The Naked Whiz,
Thanks!!!!! I've got enough ideas for that topic. Whew![p]TNW

fishlessman

<p />The Naked Whiz,
seems like something different every 8-10 cooks. heres a few more, french toast. something to keep in mind is that a lot of us are NOT cooks, the egg changed alot of things. i used to grill sausages, hamburgers, hotdogs, chicken, occasionally smoke a turkey and ate alot of ramon pride before the egg. [p]
fiddle head pie (quiche)[p]
scalloped potatoes[p]
escargot[p]
bread bowls[p]
fishermans stew[p]
portuguese rottencake[p]
salmon pie

Wise One

icemncmth, that falls into the category of "Grilled Ice Cream". That should get a lot of attention. Care to share your technique?

Wise One

icemncmth, that falls into the category of "Grilled Ice Cream". That should get a lot of attention. Care to share your technique?

Wise One

fishlessman, Can you share your Salmon pie recipe? Is it a quiche with salmon?

fishlessman

<p />Wise One,
first catch a salmon. this ones different than alaskac's salmon in that its a fresh water landlocked atlantic. slightly different strain than a salt water atlantic but the flavor is still there. i made the pie from leftovers from a baked stuffed one. i dont like the traditional french salmon pies with potatoes, this was much better. the tomato dill sauce is a must, and i wouldnt call this one a quiche though it does have some eggs as a binder
alaskac is probably horrified with the color of these, these grow up eating fresh water smelt which dont have the oil content that the saltwater ones have[p][p]
[ul][li]salmon pie[/ul]

stike

fishlessman,
man, that's a nice fish....

AlaskanC

fishlessman,[p]Hey - it's cool with me if you like green fish with white-ish flesh!! I just wish I looked as good as you do holding up a fish! [p][p]mmmmm.....nice pink meat..... [p]

fishlessman

<p />AlaskanC,
i would be going after those if i could, our atlantic salmon industry is a goner. last one i caught i had to let go, 90 fish total made the spawning run and that was the best year in the last 15 or so. it will never come back and its a shame, several towns were made around here as canneries on the local rivers. we almost lost the landlock fishery as well due to mosquito fogging. ill take a beuatiful green spotted landlock over this king that was caught in a river near lake ontario. no way was i going to pick this rotten thing up yet people were taking them to local smoke shops to eat. bet no one in alaska would eat this. i will never go back there again.

guava greg

fishlessman,[p]Good thing I'm a married guy not a single woman otherwise I'd be proposing to you.. ; ) ...dude you can cook![p]Greg