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Kabab Ravioli

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Comments

  • 20stone
    20stone Posts: 1,961
    20stone said:
    Dude, that just looks fantastic!
    That being said, this really is a "I heated up leftovers" thread...plus a two ingredient pasta recipe.  I am excited to see your plated microwave popcorn as well.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SciAggie
    SciAggie Posts: 6,481
    edited October 2019
    Dang!

    Hey @caliking Remember, this is from the guy that grows his own protein, processes it, then hangs it in a bunker in Area 51 for months on end before he can take a bite...
    Not everyone can meet that standard.
    This cook is still superior compared to what most mere mortals can produce.

    Just messin' with ya @20stone...
    Edit: Now that I think about it - isn't that partially carved, dried up ham technically leftovers?
    (I probably screwed up by asking and will never get a taste...)
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • 20stone
    20stone Posts: 1,961
    edited October 2019
    SciAggie said:

    ...Remember, this is from the guy that grows his own protein, processes it, then hangs it in a bunker in Area 51 for months on end before he can take a bite...
    Not everyone can meet that standard.
    To be fair, the prosciutto we are currently eating, while butchered from a whole animal in my garage on New Year's Day 2017, was from a "store bought" hog.

    (taking delivery of Spot)


    In my defense, this was true farm to (garage to fridge in the brine to curing chamber to a bigger curing chamber to a box in my wife's X5 to the Undisclosed Location to) table.

    (Spot during easier times at Yonder Way Farms (Fayetteville, TX)
     
    SciAggie said:

    Edit: Now that I think about it - isn't that partially carved, dried up ham technically leftovers?
    (I probably screwed up by asking and will never get a taste...)
    Fair point re: the leg remainder being leftovers...and you just MIGHT get a taste.
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • SciAggie
    SciAggie Posts: 6,481
    @20stone You remain one of my forum heroes even with a "store bought" hog.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • caliking
    caliking Posts: 19,780
    20stone said:
    20stone said:
    Dude, that just looks fantastic!
    That being said, this really is a "I heated up leftovers" thread...plus a two ingredient pasta recipe.  I am excited to see your plated microwave popcorn as well.
    Not bad with a spot of Spot...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • 20stone
    20stone Posts: 1,961
    edited October 2019
    caliking said:
    20stone said:
    20stone said:
    Dude, that just looks fantastic!
    That being said, this really is a "I heated up leftovers" thread...plus a two ingredient pasta recipe.  I am excited to see your plated microwave popcorn as well.
    Not bad with a spot of Spot...
    I’ve got plenty of room in the curing chamber for the long pig.  
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
    · Share on FacebookShare on Twitter

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