What are you cooking for dinner this weekend?

[robin3mj]

We cooked (too much) for fifty last night, for the twins' 1st bday.

Cheese, crackers, veggie/dip, croquetas.
Brisket, pulled pork, and drumsticks on the BGE
Hazelnut, greenbean, snap pea salad.
Cucumber, tomato, watermelon salad with mint and balsamic
Grilled peppers/asparagus/zucchini
Mac and cheese

We cheated and had someone else make the cupcakes and cookies.

[Too Tall]

That's heroic Matt. Sounds perfect.
Guido, I have never made a whole wheat pizza dough I was happy with. Tips?

[dgaddis]

Favorite LBS hosted a mixed surface ride on Sunday followed by a pot luck lunch. I brought pulled pork and homemade sweet sauce, both of which were a hit.

Get a little fire going.


Big chunks of charcoal, a handfull of small hickory chunks throughout. More charcoal added after this pic was taken.


Three butts ranging between 5.2 - 6.1lbs put on at 3:30pm. Target grate temp of 225*F, which it held more or less but actually fluctuated a bit between 200-275*F.


3:30am -the two smaller butts were done and taken off. Wrapped in foil, put in a cooler otherwise filled with towels.


5:00am - largest of the three finishes, gets wrapped and added to the cooler.


12:30pm - Back to the shop, changed into dry clothes after a 43 mile, 43*F and raining mixed surface ride. Removed the butts from the cooler and pull and serve. They were still nice and hot, and almost all of it was eaten. Sunday was a good day.

[guido]

Guido, I have never made a whole wheat pizza dough I was happy with. Tips?

Josh -- I can't say i'm completely happy with anything I've found yet either. The on-line ones are mostly terrible. I had one I got from a friend that worked nicely using sourdough but I lost it on my last move so I haven't seen it for > 12 years... This pie was done using the Trader Joes WW dough that tastes a bit more good for you than good, but is better than my last three tries from scratch and takes a whole lot less time... I need to go to the nice bookstore in Cambridge and see if the Peter Reinhard or Ken Forkish books have any hope for us...

[Too Tall]

Josh -- I can't say i'm completely happy with anything I've found yet either. The on-line ones are mostly terrible. I had one I got from a friend that worked nicely using sourdough but I lost it on my last move so I haven't seen it for > 12 years... This pie was done using the Trader Joes WW dough that tastes a bit more good for you than good, but is better than my last three tries from scratch and takes a whole lot less time... I need to go to the nice bookstore in Cambridge and see if the Peter Reinhard or Ken Forkish books have any hope for us...

Cool. Let's work on this together. I *think the answer is going to be better quality W.W. and storing it for a week to develop glutin (while refrigerated) or maybe WW pizza doughs just suk.;)

[guido]

Cool. Let's work on this together. I *think the answer is going to be better quality W.W. and storing it for a week to develop glutin (while refrigerated) or maybe WW pizza doughs just suk.;)

Sounds like an excellent project. I'm in. I'll research the literature...

[JoB]

FWIW, watch the Dan Barber episode of Chef's Table on Netflix. his whole wheat flour is ground on the spot using the right kind of grain and he makes WW brioche which apparently tastes amazing.

Cool. Let's work on this together. I *think the answer is going to be better quality W.W. and storing it for a week to develop glutin (while refrigerated) or maybe WW pizza doughs just suk.;)

[caleb]

Grouse hunting the northern Catskills with Vasa while smoking a pipe full of Orleik Golden Sliced on a sunny November day.




Grey bird taken over Vasa's point in an old orchard with a late-40s Remington 31L 16 gauge.




Grouse breasts in the pot with brussels sprouts, carrots, and onions.

[Too Tall]

What a perfect day Caleb. Right on.

[jdp211]

Huevos.

Untitled by jacob Perlmutter, on Flickr

[jdp211]

There were some amazing looking carrots in the grocery store last night. So I roasted them and made a lemon ginger tahini dressing.

Untitled by jacob Perlmutter, on Flickr

Untitled by jacob Perlmutter, on Flickr

[rwsaunders]

Let the games begin...Mrs. RW has the table settings in the process of being locked and loaded and the turkey arrived yesterday. Our two "college kids" will be home for the holiday so I know that quite a feast is in the works. Progress photos as they happen.

[jdp211]

Figured that since I'll be spending the holiday and subsequent weekend in my parents' kosher house, I'd treat myself to a pork chop and some brussels sprouts.

Untitled by jacob Perlmutter, on Flickr

[maunahaole]

Let the games begin...Mrs. RW has the table settings in the process of being locked and loaded and the turkey arrived yesterday. Our two "college kids" will be home for the holiday so I know that quite a feast is in the works. Progress photos as they happen.

I suspect that this will be awesome. Do I need to bring my own chair?

[rwsaunders]

^ the extra chairs are in the kitchen and guests from VSalon are always welcome and the coffee and spirits are compliments of the house.

[rwsaunders]

Today's science project...I have to head out to pick up our oldest son in Athens, Ohio and when we return, I expect that this might be underway.

[Octave]

Having a little expat thanksgiving over here, it'll be about 90% vegan (I know, I know - it's not a real thanksgiving without the bird so call it 'friendsgiving' or whatever)

Testing out a few recipes, on deck last night was a plum cake with a polenta base. 1,000 kinds of yum.

Plum polenta cake.jpg

[maunahaole]

^ the extra chairs are in the kitchen and guests from VSalon are always welcome and the coffee and spirits are compliments of the house.

I'd have coffee in tow.

[Too Tall]

I'd have coffee in tow.

I have the whiskey.

[rwsaunders]

Coffee and whiskey go really well with Molasses cookies. Part of the Thanksgiving calvacade of food.