OT - What are you doing right now?

Eoin

Botch said:

Today I grilled a couple sweet italian sausages on the Small, and tried an odd dish I ran across this week, Garlic Pasta:
 

 
Got it from one of the video chefs that fall out of EweTube if you shake it too hard, "Chef Mike".  
 
https://youtu.be/VZckD_bZlso
 
It's odd in that it starts off reading like an Asian recipe, but then parmesan cheese is added, sorta Italian, and some British Worshyersister sauce for good measure (Mike stated its actually a San Francisco specialty).  It was delicious, although a bit too salty for my taste (I may cut back on the soy next time, there is no other added salt).  The dish doesn't include mushrooms but I had a couple in the frig that needed a home, so they were added.  
 

Ingredients for 2 small portions Garlic Noodles:
PLEASE NOTE: The saltiness of the following ingredients can vary, as can how sensitive people are to the taste of salt, so you may need to increase or decrease the amounts below.  

For the secret sauce:

1 1/2 tablespoons soy sauce

1 tablespoon oyster sauce

1 1/2 teaspoons Worcestershire sauce

1 teaspoon Asian fish sauce

1/4 teaspoon sesame oil

pinch of cayenne pepper

For the rest:

6 ounces dry egg noodles 

4 tablespoons unsalted butter

8 cloves finely minced garlic

1/4 cup finely grated Parmigiano-Reggiano

thinly sliced green onion to garnish

red chili flakes to taste    
 
Mix the sauce ingredients, set aside.  While noodles are cooking, melt the butter and then saute garlic until fragrant (30 seconds or so) then pour in the sauce mixture and stir until slightly thickened, kill the heat.  
When the pasta's done, add to the sauce along with the cheese, toss until coated; plate, and garnish with green onion & chile.  
 
Thanks for looking.  

I regularly make pasta with olive oil, garlic and chilli. Add cheese to taste. The spring onions look like a good addition, I'll add them next time.

ColtsFan

Botch said:

Today I grilled a couple sweet italian sausages on the Small, and tried an odd dish I ran across this week, Garlic Pasta:
 

 
Got it from one of the video chefs that fall out of EweTube if you shake it too hard, "Chef Mike".  
 
https://youtu.be/VZckD_bZlso
 
It's odd in that it starts off reading like an Asian recipe, but then parmesan cheese is added, sorta Italian, and some British Worshyersister sauce for good measure (Mike stated its actually a San Francisco specialty).  It was delicious, although a bit too salty for my taste (I may cut back on the soy next time, there is no other added salt).  The dish doesn't include mushrooms but I had a couple in the frig that needed a home, so they were added.  
 

Ingredients for 2 small portions Garlic Noodles:
PLEASE NOTE: The saltiness of the following ingredients can vary, as can how sensitive people are to the taste of salt, so you may need to increase or decrease the amounts below.  

For the secret sauce:

1 1/2 tablespoons soy sauce

1 tablespoon oyster sauce

1 1/2 teaspoons Worcestershire sauce

1 teaspoon Asian fish sauce

1/4 teaspoon sesame oil

pinch of cayenne pepper

For the rest:

6 ounces dry egg noodles 

4 tablespoons unsalted butter

8 cloves finely minced garlic

1/4 cup finely grated Parmigiano-Reggiano

thinly sliced green onion to garnish

red chili flakes to taste    
 
Mix the sauce ingredients, set aside.  While noodles are cooking, melt the butter and then saute garlic until fragrant (30 seconds or so) then pour in the sauce mixture and stir until slightly thickened, kill the heat.  
When the pasta's done, add to the sauce along with the cheese, toss until coated; plate, and garnish with green onion & chile.  
 
Thanks for looking.  

Every time that I see those plates it takes me back to the 80's. We and everyone else in America must of had those 

thetrim

Got back in the ocean (well, the Gulf, well the Intracoastal waterway actually) for a leisurely 1.2 mi swim.  I prefer 63 degree water over 87 any day.

DuckDogDr

@Eoin. Brangus are more heat tolerant and are a bigger framed cow, so have a higher carcass weight at sale, with alot of the desirable meat traits of the Angus. If they read the text book they should be out grazing in the summer sun when Angus, Hereford etc are in the shade trying to avoid the summer temps.
And on a personal note I like the slick shiny hair coat and big ear vs short and curly of the angus.


@DoubleEgger ...I've bought her dinner the past 4 months everyday....so yeap..

Just finished checking on these new girls....worried they are a little heat stressed...

JohnInCarolina

First ribeye on the Roccbox - not too bad!

dorfami

Finally got the Egg in its new home. 

thetrim

Had a super nice wake up earlier this week in Juno Beach FL

alaskanassasin

@DuckDogDr they look good, usually they will beard around the entrance when they get hot

WeberWho

Not going to lie. This sucked. 6 hours worth of cleaning, grinding, and priming the expanded metal table. Caked full of dirt and grease.

I'll be making some type of solid insert for the expanded steel table in the near future. The expanded metal table makes no sense. Everytime you slide a food grate out of the smoker the grease leaks through the table and onto the ground. The grease what does hit the expanded steel table sits and eats away the paint. A no win situation. 



I moved the smoker from the driveway into the grass when cleaning the table with degreaser. Not very easy moving 2,000 pounds of smoker from the grass back up into the driveway when done. I gave her hell and almost made it back up into the driveway until this happened.



I broke a weld when pulling it back into the driveway. Go figure. Should have waited for the wife to get home to help give it a push from the back of the smoker. Dang it. 

My hose from the compressor also blew when grinding this afternoon. Always something. I'm going to take everything as a sign. I'm going to have to bring the smoker up to my Dad's shop. He's got a tig welder for the repair. He also has a 80 gallon compressor. Compared to my 20 gallon here at the house. I might just paint the smoker up there if I have to bring it up anyways.

HeavyG

dorfami said:

Finally got the Egg in its new home. 

Who died on your patio?

nolaegghead

nolaegghead

truffle porcini mushroom ravioli with butter truffle oil, capers and garlic chives

Botch

Every time that I see those plates it takes me back to the 80's. We and everyone else in America must of had those 

Agreed, but here's my question:  Why aren't we all still using them?  Mom wanted to upgrade these, so I took the old ones; they're going on 50 years old now, but they still look exactly the same and function identically, why do we have to replace them?!?!?!?  
Sorry, been watching too many documentaries lately about filling the oceans with plastic and overrunning the planet.  An impending retirement really makes one start to think about odd things....

nolaegghead

earlier, at the shop putting tire pressure sensors on some rims, dressing the rim with a 3M pad, new valves.

nolaegghead

fur seals

nolaegghead

I must be getting old.

nolaegghead

theyolksonyou

nolaegghead said:

I must be getting old.

You’re older than me, but you act like my oldest child.  That’s fvckin awesome.  Cary on.  

SGH

Setting the bear trap for what is hopefully the final time. 

CPFC1905

En vacances! 

Not a gastronomic adventure like @Sea2Ski but a few shots of the Gite we are staying at & 'downtown' in rural Dordogne.



And don't hate me, the Gite owner is unenlightened ....



But I am on task, courtesy of @Eoin - for a pic of steak de cheval. 

Sea2Ski

CPFC1905 said:

En vacances! 

Not a gastronomic adventure like @Sea2Ski but a few shots of the Gite we are staying at & 'downtown' in rural Dordogne 



But I am on task, courtesy of @Eoin - for a pic of steak de cheval. 

If you are doing something you do not do regularly or somewhere you are not normally,  you are  learning and experiencing new things.

 That is living. Have a great trip @CPFC1905

Battleborn

Foot pursuits 

ColtsFan

Battleborn said:

Foot pursuits 

"don't taze me, bro" 

thetrim

@DuckDogDr I like the Santa Gretrudis breed.  In the words of Jerry Lundegaard, "That Brangus looks pretty sweet."

dorfami

HeavyG said:

dorfami said:

Finally got the Egg in its new home. 

Who died on your patio?

That would be middle daughter. Youngest daughter is just below. I guess 6 year olds don’t understand body outlines. 

alaskanassasin

alaskanassasin

YukonRon

Bruce Hornsby doing NPR "Live from Here" in Louisville last night. The red light in the background was the "On Air" signal. Recorded for pod casts if you are interested. Great show....ecclectic mix of music....last night was no different. They did a tribute to Dr. John, Bill Monroe....the LPO stepped in for a few songs as well...
It was performed at the Iroquois Amphitheatre, outdoors.

alaskanassasin

@sgh what’s the bear trap do?

HeavyG

alaskanassasin said:

@sgh what’s the bear trap do?

Looks like it might be used to grab a section of pipe. Anxiously awaiting his answer.