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Category Archives: Fun with Food

Tidbits

This ended up being better than expected.  It’s a basic tomato and cucumber salad with a dill vinaigrette made with seasoned rice vinegar.  Mrs J snagged a bag of sweet Vidalia onions so I included those into the mix.  My handheld mandoline made short work of that English cuke.This hosta is pretty.  I took several garden shots per a request over at Balloon Juice in the Sunday morning garden chat.This is looking up at the patio herb and pepper garden.  The bare looking tree/shrub thing is a vitex that has to be severely pruned every year lest it take over.  It always was a late starter but I think it may dead.  I won’t miss it too much although the hummers and the bees sure liked it.Mrs J prefers garden kittehs to gnomes.  The feeling isn’t necessarily shared throughout the household.Post needs more sammich!  This is the last of a brisket I smoked earlier this year.  I reheated the slices in BBQ sauce.Another garden kitteh.  Mrs J is fond of those coconut fiber containers, saying she has good luck with them.I love to thin slice the mini peppers to brighten up a slaw.  We will make several in a row with the vinegar dressing, then shift to creamy for a couple of batches.

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Hot Dog Triple Delight

Left to right:  Dog with traditional garnish of pickle relish, chopped onions, and mustard; slaw dog with Jamaican scotch bonnet pepper sauce; a dog with hot Chicago style giardiniera.

Dogs

Chili

Soup ‘n Sammy

Food Pr0n – Smoked Brisket Cheese Fries

Winner, Winner

Sammich Pr0n

The gas grill sputtered empty mid-cook, we had a spare bottle handy but that one is nearly out, too.  Maybe a trip to town next week to swap them both out for full.  I hate to go during the weekend because crowds.  Those delicious Vidalias are in season – I love a thick slice on my burgers.

Pork Chop and Fries

It’s been a long time since we made twice-fried potatoes.  Dusted off the French fry cutter and ran a couple of Idahos through it.  Soaked them in ice water, dried them on a towel, and fried them at 320-ish for a few minutes.  Drained those and popped them into the freezer on a tray till we were ready for dinner, then fried them again at 350-or so till they took a proper color.

Sammich Pr0n – Meatball Sub