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=[ grantmichaels' skunkworx thread ]=



This is my thread. There are many like it, but this one is mine.

My thread is my best friend. It is my life. I must master it as I must master my life.

My thread, without me, is useless. Without my thread, I am useless. I must fire my grill true. I must shoot my dishes straighter than my enemy who are trying to outshoot me. I must shoot food before it shoots me. I will...

My thread and myself know that what counts in this war is not the dishes we fix, the noise or pots clanging, or the smoke we make. We know that it is the hit dishes that count. We will hit...

My thread is human, even as I, because it is my life. Thus, I will learn it as a brother. I will learn its weaknesses, its strength, its parts, its photos, its visitos and its banter. I will keep my thread clean and ready, even as I am clean dirty and ready. We will become part of each other. We will...

Before God, I swear this creed. My thread and myself are the defenders of my cuisine. We are the masters of our enemy. We are the saviors of my life.

So be it, until victory is America's and there is no enemy, but peace!​
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So as not to have to endure people's interpretations of the rules, I'm squatting in this hole, where there are no rules whatsoever. Feel free to share in this thread, there are no rules here. Be free.
 
Click to expand...
Someone hurry up and cook that ...
 
Swineapple ... that's great! ...
 
@Booma might get on that one if he see's this ...
On second thought, that's not a roulade ... I can probably swing that one =) ...
 
Maybe soon, sounds delicious ...
 
I saw that the other day.  Looks and sounds really good, but I gotta think that is not easy to pull off.  I think the sausage has to be at least par-cooked before insertion or the pineapple will fall apart/melt away before it is finished.  I'd love to see someone here pull that off!
 
I might have that one in me ...
 
I'd make a piercing in the bottom to let the sausage juice run, I think, though ...
 
Across the grill from the vortex ...
 
grantmichaels said:
I agree. I will probably have to get around to giving one of those some Trans-Pacific seasoning, and let her rip ...
Click to expand...
 what wait?  .Trans-Pacific??   . I thought you wanted to do Pan-Pacific not Thai.. Was  gonna  post up a meme pic but can't bring myself to google ladyboy seasoning.. BAHAHAHAHA 
 
LOLOL ... good one!
I'm about 45 mins to an hour from done ... and then I'm headed to the couch to work out the final details for my first stab at some Dashi ...
 
I know there's not very many people who are into sous vide cooking around here, but if anyone is, the Chef Steps class is half off ($5) at present ...
http://chfstps.co/1LXuicR
 
I think I might have to change courses on dinner. I was figuring to just repeat last night's taco-ish ish with some hot sauce, but I think after experiencing WaffleTom's deconstructed swineapple that I'm going to have to do some Japanese ginger and raspberry jelly dressed  beef tamaki rolls and have something w/ a little more whizzbang ...
 
Mmmm ...
 
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