What? No lamb? Everything else seems to have made it onto the one plate,
including the garden.

"Sqwertz" > wrote in message
...
> Beef tenderloin fillet seasoned with minced garlic, onion, pepper
> and rosemary dust. Seared in the CI pan then placed in a 240F oven
> until it reached 123F.
>
> Stuffing is stale ciabatta rolls with chicken stock, sage, Herbs de
> Province, sage sausage, sautéed shallots and celery, butter, garlic,
> rendered chicken skin fat, and morel mushroom powder. I made that
> last night.
>
> Scallop pieces (they were 6ct/lb - this is one scallop) and shrimp
> were tossed with thyme, black pepper, and smoked sweet paprika then
> seared in a CI pan with EVOO. I left the shells on for sf, and even
> ate half of them without peeling them. Eating the shells was a bad
> move for somebody allergic to shellfish, I'm just now remembering.
>
> Mashed potatoes are purposely lumpy with roasted garlic, peckerino
> Romano, and topped with Delice de Bourgogne (The King of All Dairy
> Products) and set under the broiler for couple minutes.
>
> http://i37.tinypic.com/xek7j9.jpg
>
> I forgot to cook the Brussels sprouts, but the cow was technically
> brain-dead so that counts as our vegetable.

Michael > wrote:

> What? No lamb?

That was last night's dinner:
http://i38.tinypic.com/vdzjwm.jpg

> Everything else seems to have made it onto the one plate,
> including the garden.

Whatever.

-sw

"Sqwertz" > wrote in message
...
> Michael > wrote:
>
>> What? No lamb?
>
> That was last night's dinner:
> http://i38.tinypic.com/vdzjwm.jpg
>
>> Everything else seems to have made it onto the one plate,
>> including the garden.
>
> Whatever.
>
> -sw
After a 12 hour night shift it looks great! I'd eat it Steve. Thanks for
taking the trouble to post pics.
As a Brit I like to see what you all eat at TG.


Sarah

On Fri 28 Nov 2008 01:23:59a, Sarah told us...

>
> "Sqwertz" > wrote in message
> ...
>> Michael > wrote:
>>
>>> What? No lamb?
>>
>> That was last night's dinner:
>> http://i38.tinypic.com/vdzjwm.jpg
>>
>>> Everything else seems to have made it onto the one plate,
>>> including the garden.
>>
>> Whatever.
>>
>> -sw
> After a 12 hour night shift it looks great! I'd eat it Steve. Thanks for
> taking the trouble to post pics.
> As a Brit I like to see what you all eat at TG.
>
>
> Sarah
>
>

It should be noted that most Americans don’t eat either fresh or dried bay
laurel leaves. <g> Dried leaves have been known to slit the esophagus.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 11(XI)/28(XXVIII)/08(MMVIII)
************************************************** **********************
Today is: Day After Thanksgiving
Countdown till Christmas Day
3wks 5dys 22hrs 22mins
************************************************** **********************
Any sufficiently advanced technology is indistinguishable from magic.
************************************************** **********************

Wayne Boatwright wrote:
> On Fri 28 Nov 2008 01:23:59a, Sarah told us...
>
>> "Sqwertz" > wrote in message
>> ...
>>> Michael > wrote:
>>>
>>>> What? No lamb?
>>> That was last night's dinner:
>>> http://i38.tinypic.com/vdzjwm.jpg
>>>
>>>> Everything else seems to have made it onto the one plate,
>>>> including the garden.
>>> Whatever.
>>>
>>> -sw
>> After a 12 hour night shift it looks great! I'd eat it Steve. Thanks for
>> taking the trouble to post pics.
>> As a Brit I like to see what you all eat at TG.
>>
>>
>> Sarah
>>
>>
>
> It should be noted that most Americans don’t eat either fresh or dried bay
> laurel leaves. <g> Dried leaves have been known to slit the esophagus.
>
You can't make gumbo, stew, or soup in Loosyanna without bay leaves. We
always fish them out before serving. If you want the bay to stay in the
pot you have to turn the dried leaves to dust. And, you're exactly right
about the dried leaves doing damage to the throat.

I planted a bay laurel near my herb garden a few years ago and the fresh
leaves are a delight in whatever I put them in.

On Fri 28 Nov 2008 07:10:22a, George Shirley told us...

> Wayne Boatwright wrote:
>> On Fri 28 Nov 2008 01:23:59a, Sarah told us...
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> Michael > wrote:
>>>>
>>>>> What? No lamb?
>>>> That was last night's dinner:
>>>> http://i38.tinypic.com/vdzjwm.jpg
>>>>
>>>>> Everything else seems to have made it onto the one plate,
>>>>> including the garden.
>>>> Whatever.
>>>>
>>>> -sw
>>> After a 12 hour night shift it looks great! I'd eat it Steve. Thanks
>>> for
>>> taking the trouble to post pics.
>>> As a Brit I like to see what you all eat at TG.
>>>
>>>
>>> Sarah
>>>
>>>
>>
>> It should be noted that most Americans don’t eat either fresh or dried
>> bay laurel leaves. <g> Dried leaves have been known to slit the
>> esophagus.
>>
> You can't make gumbo, stew, or soup in Loosyanna without bay leaves. We
> always fish them out before serving. If you want the bay to stay in the
> pot you have to turn the dried leaves to dust. And, you're exactly right
> about the dried leaves doing damage to the throat.
>
> I planted a bay laurel near my herb garden a few years ago and the fresh
> leaves are a delight in whatever I put them in.
>

I always put a bay leaf in chili, but I pulverize it with other spices
before adding it.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 11(XI)/28(XXVIII)/08(MMVIII)
************************************************** **********************
Today is: Day After Thanksgiving
Countdown till Christmas Day
3wks 5dys 10hrs 47mins
************************************************** **********************
c'est la guere
************************************************** **********************

"Janet Baraclough" > wrote
>
> I don't know anybody who EATS bay leaves but they are very commonly
> used as a flavouring by
> cooks here (UK)...fished out before serving, as George says. I grow it
> too.
>

I love bay in spaghetti sauce and in lentil soup. I remove the whole leaves
at the end. I have seen it powdered, but why bother?

Janet Baraclough > wrote:

> The message >
> from George Shirley > contains these words:
>
>> Wayne Boatwright wrote:
>
>>> It should be noted that most Americans don’t eat either fresh or
>>> dried bay
>>> laurel leaves. <g> Dried leaves have been known to slit the esophagus.
>>>
>> You can't make gumbo, stew, or soup in Loosyanna without bay leaves. We
>> always fish them out before serving. If you want the bay to stay in the
>> pot you have to turn the dried leaves to dust. And, you're exactly right
>> about the dried leaves doing damage to the throat.
>
>> I planted a bay laurel near my herb garden a few years ago and the fresh
>> leaves are a delight in whatever I put them in.
>
> I don't know anybody who EATS bay leaves but they are very commonly
> used as a flavouring by
> cooks here (UK)...fished out before serving, as George says. I grow it too.

I hate to have to play Captian Obvious, but these were obviously
just used to add color to the picture and not eaten like that.
Sometimes you can never tell with Wayne.

-sw

Sqwertz wrote:
> Michael > wrote:
>
>> What? No lamb?
>
> That was last night's dinner:
> http://i38.tinypic.com/vdzjwm.jpg
>
>> Everything else seems to have made it onto the one plate,
>> including the garden.
>
> Whatever.

Well, it looks pretty good. I wouldn't complain if you served that to
me