White corn on the cob, which I rarely grill. White corn just doesn't
have much flavour to it. Served with a mayonnaise, tarted up with fresh
garlic, lime juice, sweet chile flakes and salt. Sort of Mexican style
but minus the cheese.

Bison burgers, previously made and frozen by me. On toasted rolls with a
sprinkle of Worcester(shire) sauce plus tomato, onion and cucumber on
top.

Dark chocolate for dessert.

And you?

On Jul 31, 8:22*pm, Arri London > wrote:
> White corn on the cob, which I rarely grill. White corn just doesn't
> have much flavour to it. Served with a mayonnaise, tarted up with fresh
> garlic, lime juice, sweet chile flakes and salt. Sort of Mexican style
> but minus the cheese.
>
> Bison burgers, previously made and frozen by me. On toasted rolls with a
> sprinkle of Worcester(shire) sauce plus tomato, onion and cucumber on
> top.
>
> Dark chocolate for dessert.
>
> And you?

That was a pretty fussed over lunch!! I made do with a cold meatball
sandwich.
I'll have to try your mayo blend - sounds good.

On 7/31/2010 7:27 PM, Kalmia wrote:
> That was a pretty fussed over lunch!! I made do with a cold meatball
> sandwich.
> I'll have to try your mayo blend - sounds good.
>

Today I skipped lunch, but we had Vietnamese summer rolls for dinner.
George made the rolls and I made the sauce.

B

On Sat, 31 Jul 2010 19:49:21 -0500, Ema Nymton >
wrote:

> On 7/31/2010 7:27 PM, Kalmia wrote:
> > That was a pretty fussed over lunch!! I made do with a cold meatball
> > sandwich.
> > I'll have to try your mayo blend - sounds good.
> >
>
> Today I skipped lunch, but we had Vietnamese summer rolls for dinner.
> George made the rolls and I made the sauce.
>
I had a BLT. The bacon was baked in the oven (no mess) and the tomato
was a homegrown heirloom. OMG. That tomato was DEE-licious!

--

Forget the health food. I need all the preservatives I can get.

On 2010-08-01, sf > wrote:

> The bacon was baked in the oven (no mess)......

How does that work?

nb

On Sun, 01 Aug 2010 01:53:27 GMT, notbob > wrote:

> On 2010-08-01, sf > wrote:
>
> > The bacon was baked in the oven (no mess)......
>
> How does that work?
>
No bacon splatters from frying it.

I lined the cookie sheet with foil, turning up the sides. Then I
placed cooling racks inside the cookie pan to lift the bacon off the
bottom and placed the bacon on top of them, overlapping slightly to
fit it all on. Bake 30-40 minutes at 350°. I checked them at 20 min
and all systems were go for the next 20. My oven is a bit off, so
checking every 20 min is my best advice. When the bacon is crisped up
to your taste, take it out of the oven and pour out the grease (which
I saved). Throw out the foil, all the stuff you'd normally be
scraping is on that so clean up is much easier.

--

Forget the health food. I need all the preservatives I can get.

Kalmia wrote:
>
> On Jul 31, 8:22 pm, Arri London > wrote:
> > White corn on the cob, which I rarely grill. White corn just doesn't
> > have much flavour to it. Served with a mayonnaise, tarted up with fresh
> > garlic, lime juice, sweet chile flakes and salt. Sort of Mexican style
> > but minus the cheese.
> >
> > Bison burgers, previously made and frozen by me. On toasted rolls with a
> > sprinkle of Worcester(shire) sauce plus tomato, onion and cucumber on
> > top.
> >
> > Dark chocolate for dessert.
> >
> > And you?
>
> That was a pretty fussed over lunch!! I made do with a cold meatball
> sandwich.
> I'll have to try your mayo blend - sounds good.

No fuss. The mayo sauce made while the corn grilled. Bison burgers took
a few minutes to grill; didn't even thaw them through cos we like them
rare. The salad vegs are usually ready around here a few times per week.
Whole effort took less than one hour. Average for Sunday lunch, but done
on Saturday instead.

"Arri London" > wrote in message
...
> White corn on the cob, which I rarely grill. White corn just doesn't
> have much flavour to it. Served with a mayonnaise, tarted up with fresh
> garlic, lime juice, sweet chile flakes and salt. Sort of Mexican style
> but minus the cheese.
>
> Bison burgers, previously made and frozen by me. On toasted rolls with a
> sprinkle of Worcester(shire) sauce plus tomato, onion and cucumber on
> top.
>
> Dark chocolate for dessert.
>
> And you?

Sounds good! Mine was a late lunch/early dinner. I didn't eat much of it,
and nothing since. Still appetite issues but getting better. I low grilled
the rack of ribs that I slow roasted yesterday. Indirect heat for about 15
mins each side, then direct heat to get a little char for about 3 mins on
each side. They really could have been cooked a little longer in the oven
that I did yesterday. I did 2 hours at 300F but they could have used 3
hours. Very flavorful! I used a new brand of BBQ sauce I found made by
Budweiser. They had smoked or regular. I used smoked. I also basted it
with the drippings that came out of the pan I par-cooked them in. Since I
did that yesterday, I defatted the drippings and mixed in a little more BBQ
sauce. No sides, just the meat. I have plenty left and I think I'll put
the rest in the oven tomorrow for another hour of slow roasting.

I'm still learning how to grill properly. lol

Cheryl wrote:
>
> "Arri London" > wrote in message
> ...
> > White corn on the cob, which I rarely grill. White corn just doesn't
> > have much flavour to it. Served with a mayonnaise, tarted up with fresh
> > garlic, lime juice, sweet chile flakes and salt. Sort of Mexican style
> > but minus the cheese.
> >
> > Bison burgers, previously made and frozen by me. On toasted rolls with a
> > sprinkle of Worcester(shire) sauce plus tomato, onion and cucumber on
> > top.
> >
> > Dark chocolate for dessert.
> >
> > And you?
>
> Sounds good! Mine was a late lunch/early dinner. I didn't eat much of it,
> and nothing since. Still appetite issues but getting better. I low grilled
> the rack of ribs that I slow roasted yesterday. Indirect heat for about 15
> mins each side, then direct heat to get a little char for about 3 mins on
> each side. They really could have been cooked a little longer in the oven
> that I did yesterday. I did 2 hours at 300F but they could have used 3
> hours. Very flavorful!

Sounds good. Got ribs in the freezer for next week

> I used a new brand of BBQ sauce I found made by
> Budweiser. They had smoked or regular. I used smoked. I also basted it
> with the drippings that came out of the pan I par-cooked them in. Since I
> did that yesterday, I defatted the drippings and mixed in a little more BBQ
> sauce. No sides, just the meat. I have plenty left and I think I'll put
> the rest in the oven tomorrow for another hour of slow roasting.
>
> I'm still learning how to grill properly. lol

Always have some salad with grilled goodies. Goes very well.
>

i am on my way to your house!
rosie

On Mon, 2 Aug 2010 08:55:21 -0700 (PDT), "rosie@readandpost"
> wrote:
>
>
> i am on my way to your house!
> rosie

Long time, no see! Are you posting under a different penname these
days?

--

Forget the health food. I need all the preservatives I can get.

Arri London wrote:
> White corn on the cob, which I rarely grill. White corn just doesn't
> have much flavour to it. Served with a mayonnaise, tarted up with fresh
> garlic, lime juice, sweet chile flakes and salt. Sort of Mexican style
> but minus the cheese.
>
> Bison burgers, previously made and frozen by me. On toasted rolls with a
> sprinkle of Worcester(shire) sauce plus tomato, onion and cucumber on
> top.
>
> Dark chocolate for dessert.
>
> And you?

Lunch? Do I even remember? LC food (saag [or palak, of you
prefer] paneer; LC lemonade). It occurred to me that if I am
going to be traveling with my daughter and sampling the local
offerings while doing so, I'd better cut back here.

--
Jean B.

"Jean B." > wrote in message
...

> Lunch? Do I even remember? LC food (saag [or palak, of you prefer]
> paneer; LC lemonade). It occurred to me that if I am going to be
> traveling with my daughter and sampling the local offerings while doing
> so, I'd better cut back here.

Did you already go to Baltimore? Need an update on where you went!