Swedish meatballs with gravy (leftover meat mix from the freezer). Irish champ for spuds. Currant jelly and baby garden peas - produce from our garden surplus.
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Burger. Ketchup, onion, lettuce, heirloom tomato, mayo, all beef patty, sharp cheddar, Velveeta, mustard on a sourdough bun. Fries with mayo/horseradish sauce. Icy cold spring water. eta: and a dill pickle.
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Tonight I made a stromboli (cheese with half mozzarella half spinach) and a half dozen baked Italian meatballs. Served with more of the fire-roasted tomato soup. I actually had Indian out but made this for the fam before I left…so no pics.
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Glad it was fixed before I got here. Would have been a terrible waste of a great dinner post.
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Nice! What is the brand on the salami etc? Is it a local-only outfit, or do they ship?
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The salami brand is Fossil Farms in NJ. You can order from them online.
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I’d like to see a pic posted of that stromboli if you make it again!
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Great, thanks much. This will be the first year in many that I’ll have an answer when my wife asks what I want for my birthday.
Maybe she’ll be so thrilled about that, that she won’t grumble about the cost.
Maybe.
Edit - actually on second thought, the prices aren’t too far from standard Boar’s Head.
Edit2 - I could go nuts here! Elk, ostrich, camel, kangaroo, venison, wild boar. YAK!
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Wow! So much variety! There’s a dude at our favorite farmers markets in Berlin who sells a huge array of salami — different meats & seasonings. When our beloved Dude was still alive, he managed to jump on the kitchen counter at night where we’d left a hunk. He had a nice taste of what I think was wild boar & rosemary. Cats, man.
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I’ve had Fossil Farms products and they are very good. @paryzer has very good taste.
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Those guys are great! I’ve gotten both rabbit and venison from them.
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Yes indeed. I’ve seen (aka drooled over) the restaurant dinner posts.
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I think a lot of us have 
If I ever find myself in New Jersey I will know exactly which restaurants to go to!
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Ask and ye shall receive! I had the leftover piece for lunch.
Not as brown as I would have liked, but I was not here to supervise. I did an egg white wash.
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I’ve been lucky to have shared several meals with @paryzer and Mrs P. Their company is as good as their taste.
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That’s a gorgeous loaf!
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Last Friday I had several of the kids home so I cut 4 ribeyes from a 7-bone roast, but I forgot to get pics. I still had 3 bones left so last night I cut 2 more steaks out. The final one I might just de-bone (and make broth of the 7 and scraps) and use the meat for something else again.
These two were both a bit over 1kg (1059 and 1061 grams), or about 2.33 pounds each. The 4 that I cut last week averaged larger, with the heaviest being about 2.75 pounds. These are over-trimmed (nearly no external fat left) because when they’re so thick, I have a hard time getting my usual 1.3% of salt on them, so I wanted to increase the salt-soluble surface area.
After I rubbed salt into their wounded sides, and seasoned them, I asked how they were doing. They said, “We’re mad and fit to be tied!”. So I did. Besides the salt, I used regular Mrs. Dash and a very light additional sprinkling of granulated garlic.
I cooked in a low oven (about 170°F this time) for about 4 hours until they hit 128°F, then pan seared in a CS/AL/SS laminate skillet. If you recall the Stratopan thread, I got a couple of those and am liking so far. I really like the light weight - about half of my regular (and smaller) CS pan, but I think there’s some trade off in total heat held. Still, it sears just fine. The sort of stripey surface quality that looks somewhat like grill marks is due to the wire cooking rack leaving impressions. I probably could have massaged that out before searing.
We had oven crisped smashed baby taters again and steamed & buttered green beans as sides, but I forgot to photo (not too sexy anyway).
Here’s one of them plated by itself, with Finn The Big Dog making suggestive eye contact with me.
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