Thursday Night Takeout: Boneless Spare Ribs, PFR, and a skrimp egg roll.
Friday Night Sammiches: MEATLOG Sammies with caramelized onions (80m cook), vertical thick cut bacon, and Seriously Sharp Cabot white cheddar. On toasted Brioche with some basil pesto rotini. One of my all time favorite sengwhiches.
On a side note, I took my girls sister grocery shopping today for stuff to make New England Clam Chowder. She would have been lost without me...lol...even using a recipe. She isn't that good of a shopper, so she brought yours truly. I set this girl up for success, she had some gorgeous stuff: baby red potatoes, fresh thyme and parsley, shallots, garlic, celery, 50 live Long Island Littlenecks, salt pork, canned clams + juice, Old Bay, bacon, heavy cream, plus 3 loaves of Tuscan Garlic Sourdough from the bakery. I even let her borrow my monster 40qt restaurant kettle that is further up the thread on my last couple chilli making days. I was dying to know how it came out, the ingredients were quality enough to make clam chowder in a Michelin Star restaurant. "It was missing something" was the answer I got. Well, what? Salt? Potatoes? Old Bay? She had no idea. I was upset because she spent almost $80 at the store and it wasn't like OHH MY GOD YOU GOTTA GET HERE NOW!!!! I shoulda tagged along. I was really hoping for some chowda. Lol. Maybe I'll grab a little later today and see what's up. Hope that doesn't happen again, that's a pretty shitty blow to a young cook in training.
THEY'RE called KAAAAHBS Joe's dad's stuff
:smoking:
