Interested. What is the method?
Grilled pizza! Not the most flattering of pictures but they were damn tasty.
For him (and baby) sausage, onion and pepper.
For me grilled garlic scapes, blistered tomatoes and this fun pesto fresh mozzarella my local Italian market puts out.
My only issue with grilled pizza is that I miss the bubbly, crispy cheese on top that I only get with the oven and direct heat above. Any ideas on how to remediate that on the grill? The whole point is to avoid turning the oven on.
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Maybe cover pizza for a minute or so near the end of cooking? Should provide you with bubbly cheese but for crispy, I dunno.
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I was thinking this but we were all quickly approaching hangry status with a capital ANGRY so I figured I should stop fiddling around and get dinner on plates!
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I, personally, think they look great!
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Interesting - I tend to prefer japanese rolls over kimbap, but I feel like for veg options kimbap better suited. Iâm thinking mainly about the pickles when I say that (and put a massive asterisk on all this because itâs only based on my limited experience), so I suppose there isnât anything preventing the introduction of the awesome billions of varieties of japanese pickles into those rolls, but just in terms of store/restaurant bought, the balance (and thought put into the veg-only options) has been consistently better.
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Seconded. Iâve been pretty much dry-brine only for the lastâŚ10-15 years after a few underwhelming wet brining experiences, so Iâd def be curious to hear.
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Thatâs kind, but there are so many easy / unglamorous meals that occur - more of those!
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Total odds and ends veg dinner. Prefab Indian potato patties; roasted turnips; snap pea fritters; a cucumber, kohlrabi, apple, and blue cheese slaw, a sliced tomato. Cornbread with pickled jalapenos. Clean out the fridge day.
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More about âsnap pea frittersâ please! Just picked some of the last ones, and have finally had enough of them âas isâ.
From last yearâs season. We had eaten so many and were sick of them. I chopped them coarsely in a food processor and froze them all winter. So I just defrosted them, mixed them with egg, flour, s&p, and fried them. They need a sauce or drip, otherwise theyâre a bit dense. But since a number of my family doesnât like zucchini for fritters, I gave these a whirl.
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I decided to eat the last of the peas in a salad.
sugar snap pea salad with radishes mint and ricotta salata, only without mint, and with Israeli feta.
Israeli feta! Where have you BEEN all my life!
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Simple as noted above:
Four pork chops, either rib or porterhouse. In a stainless bowl cover with cold water.
In a small dish 2 tablespoons of kosher salt, 1 tablespoon of white sugar, 1 tablespoon of honey, 1 teaspoon of white vinegar, mix with some hot water to melt the salt and sugar, and pour over the chops. Cover with plastic and place in fridge for at least 2 hours. I normally do them in the morning before work , retrieve them upon arrival home. Wash off brine. I like to use a mustard/black pepper/paprika rub. Into a sizzling hot fry pan for about 7 to 8 minutes each side for 1 to 1 1/4" inch thick chops.
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You got itâŚMy pleasure.
It was a beautiful evening for an al fresco dinner on the deck featuring Mrs. Pâs spicy Andouille sausage pizza. It went perfectly with Two Hands Angelsâ Share Shiraz. The last picture is of me impatiently waiting for my pizza 
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Perfect evening, given our weather!
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You look different than I pictured! 
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I wasnât invitedâŚ
Still, I rejoice with those who were able to enjoy this fabulous summer eve.
End of the week cupboard scrounge.
Scruffy tian
Burgers with smashed potatoes
his and hers
Confession, I have never made a tian before. I thought they would be bland. WhoaâŚthis was savory and seductive. Simply thinly sliced veg, salt, pepper, heavy sprinkle of herbs des Provence, and even heavier hand with the EVOO. Will definitely do again when I have time to make it pretty.
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