What's on the grill, folks?

[Dotch]

Reb after all this talk of Oriental cuisine...oh, and a cortisone shot   

https://t.co/btsnyYcPUz

[Rebel SS]

I obtained massive air yday when he pushed the 3rd needle in......EEYOOOOW!!!!!

Speaking of, I picked up a bottle of Korean BBQ sauce today to massage my chicky with.
No maserati yet, though. Rice-a-roni gonna haveta do. 

[Dotch]

I prefer the brown Minute Rice or better yet wild rice...

[Rebel SS]

just had my Korean BBQ pork and rice. Pretty tasty stuff. Needs a bit of bite to it, though. Might haveta add some hot pepper flakes. Give myself that Shakira tongue. That might become a new bling phrase; sorta like uptick or BITE ME.     

[Rebel SS]

I prefer the brown Minute Rice or better yet wild rice...

Real wild rice, or fake, like that new Burger King fake burger that's full of sodium and crap and textured protein and stuff that'll make yer hair stand on end and doesn't taste anything like meat?

[glenn57]

Never heard of fake wild rice??

[Rebel SS]

Cultivated domesticated stuff.......


https://www.theatlantic.com/health/archive/2010/11/beware-the-wild-rice-imposters/66202/

[Dotch]

No doubt Reb, the stuff from the Ojibwe in northern MN's White Earth Reservation or The First Nations where we frequent in Canada is better than the paddy raised stuff, especially the crud from CA. The lamb and wild rice soup my Canadian friend made w/the lamb shank roast we grilled there is still etched upon on my mind. The leftovers warmed up sure thawed my frozen @ss out after working on the well a few Decembers back. Unfortunately many will never know the difference. Even Minute Rice and Uncle Ben's have a long grained and wild rice combo that has some brown stuff in it that's reputedly wild rice. It probably has more fiber than traditional rice tho so that should make Barry happy! 

[Rebel SS]

That's one of 'em. I like Uncle Ben's, but their "wild rice" has about 13 grains of it in the box....and it looks funny. Wonder if he's related to Aunt Jemima? The pics of them on the product should get a rally going here to pull 'em off the shelves...

[LPS]

I was thinking of you on Monday Dotch.  On Food Paradise they served a lamb shank to a guy.  It was cooked so tender it was juicy and almost falling off the bone like a nice chuck roast.  Each person got their own shank.  I was drooling for sure!

[delcecchi]

just had my Korean BBQ pork and rice. Pretty tasty stuff. Needs a bit of bite to it, though. Might haveta add some hot pepper flakes. Give myself that Shakira tongue. That might become a new bling phrase; sorta like uptick or BITE ME.     

Try some of the Gochujang.   I like it a lot, a little bit like hoisin.   It is a thick paste made of chili and a bunch of stuff.

"Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju powder, yeotgireum, and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.Wikipedia"

[Reinhard]

Yes Del, I buy gochujang in 3 pound tubs at a Korean store here.  Use it in Asian dishes like hot chicken.  good luck.

[mike89]

grilled top sirloin, cooked to a perfect medium rare, and my side dishes were great for lunch!!  and yes cottage cheese with chives too!!

[glenn57]

Tonitez menu is grilled meat raffle steak, some kinda package potatoes. Cleaning out the cupboard. and a veggie, that's still under advisement.

[Bobberineyes]

Tonitez menu is grilled meat raffle steak, some kinda package potatoes. Cleaning out the cupboard. and a veggie, that's still under advisement.

and topped with cottage cheese!! 

[glenn57]

Tonitez menu is grilled meat raffle steak, some kinda package potatoes. Cleaning out the cupboard. and a veggie, that's still under advisement.

and topped with cottage cheese!! 

not in this house, specially when I be da cook.

UFFDA dat was good. Only thing better then a chunk of cow on the grill is a chunk of cow over charcoal on a grill!!

I see a bowl of chocolate ice cream later fer dessert.

[Bobberineyes]

Fish are cut up and put away now it's time fer some dead cow , taters shrooms and a salad that was missing cottage cheese..dang it!! 

[Reinhard]

I got the grill going also.  This could be for the 30 day challenge as well.  Bnls strip steaks with copy cat recipe from Chipotle resturant.  Fried green peppers with purple onions for a side.  good luck.

[ThunderLund78]

AWESOME, RH!
Please share the copy cat chipotle recipe if you have it!

[Reinhard]

2 T olive oil
2 large green peppers sliced up
2 purple onions sliced [I left them in rings]
1 tsp ground oregano [or to taste]
salt and pepper to taste [ they say 1/2 tsp ea.]

Put everything in the large frying pan and fry until the tenderness you desire.

Pretty simple, I was surprised how simple.  I think you can add stuff like garlic powder or more if you want.  But I had it like it was.  good luck.

[LPS]

It looks like a green leafy thing in there RH. 

[Rebel SS]

I slow cook that combo sans the oregano, in worcestshire sauce with added mushroom slices and some onion powder....

[glenn57]

I slow cook that combo sans the oregano, in worcestshire sauce with added mushroom slices and some onion powder....

and stewed tomatoes!!!!!!!!!!!!

[Reinhard]

LPS, ya I forgot that I put in some cilantro toward the end.  Thanks for reminding me.  My wife wanted that in there.  good luck. 

[LPS]

The reason I asked RH is cuz I am curious to use more of that green leafy stuff. Let me clarify that.  I mean as in cilantro, parsley, arugula, etc.  Have always wondered how much to use and how long it lasts if you only use part of it?

[delcecchi]

Cilantro and parsley will last maybe a week in the fridge.    Arugula, probably longer.   

[LPS]

I suppose one could put some in a salad to use it up?

[delcecchi]

Yep, if you like Cilantro.   Some folks don't, like my wife.   Tastes like soap to them.   

[Rebel SS]

Cilantro and parsley will last maybe a week in the fridge.    Arugula, probably longer.

It's delicous. Wonderful aroma. Not spendy, either. Cilantro stems and leaves is chinee parsley in the US. Elsewhere it's Coriander.
Dried cilantro in a jar lasts a long time. Like 6 months. I use quite a bit in mexican stuff I cook, and chili and dips. And taco meat. And salsa. Most mexican food has a lot of it in it.

[delcecchi]

You can buy a big bunch of fresh cilantro (or parsley) at wally world for like a buck or two.