HomeLatest ThreadsGreatest ThreadsForums & GroupsMy SubscriptionsMy Posts
DU Home » Latest Threads » FarPoint » Journal
Page: 1


Profile Information

Gender: Do not display
Hometown: Dayton
Current location: Ohio
Member since: Wed May 6, 2009, 03:16 AM
Number of posts: 10,774

Journal Archives

Here is a little "funny" video clip of my chef friend as he preps for "Guy's Grocery Game."

I hope this works.....

Okay...try this one...


I have a chef friend who is going to cook on Food Network....

It's just the "Guy's Grocery Games". He will be in Season 2. That's all I can say at the moment. This show is finding it's audience....growing in the positive.

Okay...here is a tiny funny clip my chef friend did...He's just joking around with friends....


What's for Dinner? Thursday January 16th....

I'm fixing Chicken Pot Pie.....scratch dough is done and in the refrigerator.

I made the this about 6 weeks ago and froze the extra gravy and veggies. I'll make additional stock with a pack of chicken thighs and of course add the chicken tonight when I get home from work.

Who is roasting a pork loin for New Years Day?

I am doing such an adventure. I roast it with rinsed, fresh sauerkraut, lots of onions, Yukon Gold potatoes and polish kielbasa.

The kielbasa is a Christmas gift from a coworker....it's from the Cleveland West End Market...6 pounds! It is homemade, garlicky and fresh. I even have some extra garlic kielbasa she gave me and I will save for another day when I make pirogies in the very near future.

I brined the pork loin in an apple cider-herbed solution over night. I'm getting ready to cook thing here real soon.

I season the pork with tiny slivers of garlic where I poke sporadically into the meat throughout...then salt, pepper and sear in a cast iron skillet. I then use a V-rack to sit the roast in...surrounded by lots of onions, the kraut which is sprinkled with brown sugars and the potatoes. The last 30 minutes I add the kielbasa. Some of it is sliced in half laying on top of the pork to add juiciness to the pork.

Tell me about your plans.........
Go to Page: 1