muskymojo said:
I am only but one man against the world.
My struggle is what drives me.
Impales me.
Seduces me.
6V6 red plates me.
But I go on.
I shall endeavor to persevere!
food Viva la plancha!
- Thread starter texas blues
- Start date
I am only but one man against the world.
My struggle is what drives me.
Impales me.
Seduces me.
6V6 red plates me.
But I go on.
I shall endeavor to persevere!
I ate this and wondered where the tb is @ ...
6" for health ...
SL's sauce sings from the fridge door ...
schmelt para ti ...
6" for health ...
SL's sauce sings from the fridge door ...
schmelt para ti ...
My money's on snorting chipotle powder off the back of a salmon's ass.
Where's the plancha?
aquíThe Hot Pepper said:
The Hot Pepper said:
that dish got hot, and had the right curvature ... but it mostly just the 1st tb thread i found in my 'previously participated in' threads ...
i weighed dropping it in jay's, as the tb is known to appear there, but i know tb likes the melty muenster (Sum style) and allows pickled jalapenos to count for the pepper-requirement ...
that chipotle bbq though, i swear ... show stealer ...
#reversefiredglassplancha
Imaginary plancha like the steak 
I'm confusicated.
Is that torch bombing the plancha thread or something more sinister?
And what is this unicorn plancha' that THP speaks of.
And who is this "Jay" dude y'all speak of?
Is that torch bombing the plancha thread or something more sinister?
And what is this unicorn plancha' that THP speaks of.
And who is this "Jay" dude y'all speak of?
Nothing special here, but this thread is in need of some inspiration. Hamburgers, BBQ sausages (right) and Angus beef sausages (left).
Side salad and fried rice. Topped with my new "Rocoto-Loco" sauce.
This was the first cook since converting my Grill to natural "mains" gas. Still need to learn the heat delivery, but with the weather warming up, there'll be plenty of cooks to learn and more from me soon.
SR.
Side salad and fried rice. Topped with my new "Rocoto-Loco" sauce.
This was the first cook since converting my Grill to natural "mains" gas. Still need to learn the heat delivery, but with the weather warming up, there'll be plenty of cooks to learn and more from me soon.
SR.
Nice plate!
Shorerider said:
Nothing special here, but this thread is in need of some inspiration. Hamburgers, BBQ sausages (right) and Angus beef sausages (left).
Side salad and fried rice. Topped with my new "Rocoto-Loco" sauce.
This was the first cook since converting my Grill to natural "mains" gas. Still need to learn the heat delivery, but with the weather warming up, there'll be plenty of cooks to learn and more from me soon.
SR.
Might as well and jump back and kiss yo' 'sef one time sir.
And I'll genuflect 2 times in your honor for rocking this thread.
Like you Aussies do.
However..
Gimme that plate but with no rice por favor senor.
I'm not all rice rayciss n' sheeit.
I just don't eat it for my own reasons.
JayT said:
That can easily be arranged JT, PM if you're interested.
SR.
Thanks mate, you can come over for dinner any time.oldsalty said:Looks like I'm late to dinner Shorerider!!! Looks outrageous that is the way to sauce your chow!!!
And I love rice brother!! All you need now is a frosty pint!!! Great job brother!!!!
SR.
While y'all are up there making soup, were down here rockin' the grill. I present for your entertainment "Tonight's dinner" accompanied by my "Rocoto-Loco" on backup vocals.
Sliced spuds nice and brown. These are a PITA to cook evenly on both sides, but are worth it.
Next act, Elcheapo BBQ sausages left, and Angus beef sausages right making an en core performance. Onions making a guest appearance.
Porterhouse steaks seasoned with my 7-Spice mix.
All plated up.
Nice'n juicy.
On a side note, this was the first real tasting of Rocoto-Loco since making it just over a month ago. It has a great heat which I noticed more in perspiration than burn, and a noticeable vinegar taste which is the most noticeable of all my sauces to date. I'm guessing it may have something to do with the lack of other ingredients besides peppers. It's not bad, just noticeable.
SR.
Sliced spuds nice and brown. These are a PITA to cook evenly on both sides, but are worth it.
Next act, Elcheapo BBQ sausages left, and Angus beef sausages right making an en core performance. Onions making a guest appearance.
Porterhouse steaks seasoned with my 7-Spice mix.
All plated up.
Nice'n juicy.
On a side note, this was the first real tasting of Rocoto-Loco since making it just over a month ago. It has a great heat which I noticed more in perspiration than burn, and a noticeable vinegar taste which is the most noticeable of all my sauces to date. I'm guessing it may have something to do with the lack of other ingredients besides peppers. It's not bad, just noticeable.
SR.
In memory of La Plancha Masta....
On the Grill - Porterhouse and Scotch fillet steaks, mushrooms, onions, sweet peppers and Jalapeños from my garden.
Plated up with a garden salad and sauced with my Scarlet Pain.
SR.
On the Grill - Porterhouse and Scotch fillet steaks, mushrooms, onions, sweet peppers and Jalapeños from my garden.
Plated up with a garden salad and sauced with my Scarlet Pain.
SR.