Spyderco Forums

Spydergirl88 wrote: ↑

Sun Sep 12, 2021 12:20 pm

Upside-down caramel banana bread cake
Steak, mushroom, bell pepper, onion, zucchini, tomato

That banana cake looks so good, and yours is really clean for an upside-down cake.

Chicken of the woods

Campground breakfast

Marinated bear tenderloin!

Bone in ribeyes with the Angus Jack, pretty **** fitting lol

Yum

Mega porterhouse on the grill.

Sumdumguy wrote: ↑

Fri Sep 24, 2021 6:48 am

Mega porterhouse on the grill.

The breakfast of a champion.

Sumdumguy wrote: ↑

Fri Sep 24, 2021 6:48 am

Mega porterhouse on the grill.

You are winning

Sumdumguy wrote: ↑

Fri Sep 24, 2021 6:48 am

Mega porterhouse on the grill.

That is making my mouth water.

I just made some chicken stew with carrots, peas, corn, rice, etc. in the pressure cooker (2 step process). Pretty good. My wife just stir fried some broccoli and then she stir fried some asparagus Asian style (garlic, sesame oil, oyster sauce, soy sauce and I don't know what else.)

Sumdumguy wrote: ↑

Fri Sep 24, 2021 6:48 am

Mega porterhouse on the grill.

Smell-O-Vision.....hit me hard!!

Today it was grilled 1.5" thick chops.
Sides were baked potato, sautéed mushrooms & onion, collard greens.

Yesterday it was backyard burgers.

Sautéed of porcini mushrooms, serrano and eggs...




I’m not sure if the name porcini mushrooms is right, I searched in a translator, here we call them “boletus”…

Looks great! No pics, but I served the fam fried or scrambled eggs per order, creamy grits, and thick apple smoked bacon. Mmm mm good!

Going to make smoked queso tmrw with brisket and pico de gallo mixed in... I'll try to remember to take pics

Filoso- wrote: ↑

Sat Oct 02, 2021 7:50 am

Sautéed of porcini mushrooms, serrano and eggs...




I’m not sure if the name porcini mushrooms is right, I searched in a translator, here we call them “boletus”…

Looks tasty, but then again, with your photography skills, anything you shoot would appeal to the eye and look tasty.

Italians call 'em porcini. French call 'em ceps. Some call 'em Boletus Edulis. They are a bolete and some call 'em King Bolete. I call 'em tasty. How well did they stand up to the serrano? Fresh boletus omelettes are just about my favorite breakfast. BTW, what pan is that?

Here we go

^^Looks delicious Spydergirl!!

skeeg11 wrote: ↑

Sat Oct 02, 2021 1:30 pm

Looks tasty, but then again, with your photography skills, anything you shoot would appeal to the eye and look tasty.

Italians call 'em porcini. French call 'em ceps. Some call 'em Boletus Edulis. They are a bolete and some call 'em King Bolete. I call 'em tasty. How well did they stand up to the serrano? Fresh boletus omelettes are just about my favorite breakfast. BTW, what pan is that?

Thank you very much for your kind words and for the information.
Mushrooms sautéed with olive oil, a bit of garlic and some serrano ham are delicious, I recommend you to try it. I have to try them in an omelette, sounds good!
The pan is nothing fancy, just a cast iron casserole my wife bought some years ago…

Filoso- wrote: ↑

Sun Oct 03, 2021 5:30 pm

^^Looks delicious Spydergirl!!

skeeg11 wrote: ↑

Sat Oct 02, 2021 1:30 pm

Looks tasty, but then again, with your photography skills, anything you shoot would appeal to the eye and look tasty.

Italians call 'em porcini. French call 'em ceps. Some call 'em Boletus Edulis. They are a bolete and some call 'em King Bolete. I call 'em tasty. How well did they stand up to the serrano? Fresh boletus omelettes are just about my favorite breakfast. BTW, what pan is that?

Thank you very much for your kind words and for the information.
Mushrooms sautéed with olive oil, a bit of garlic and some serrano ham are delicious, I recommend you to try it. I have to try them in an omelette, sounds good!
The pan is nothing fancy, just a cast iron casserole my wife bought some years ago…

That pan kinda says someone in your household knows how to cook. Was just wondering who made it.

When you said serrano I thought you meant the chili and not the ham. My mistake.

As far as Boletus omelettes go, I like to use a healthy portion of sliced shroom with just enough scrambled egg to bind 'em together. I use butter, not EVOO and S&P. I keep it simple so that the sweet subtle nuttiness of the schroom shines through. If you like to use cheese in your omelette, I would keep it mild & sparse so as to not over power the shroom. Beggars can't be choosers, but tight buttons are best for texture. In lieu of that I prefer the bottom 1-1 1/2" of the stem for firmer, crisper texture.

You've got me salivating.

I really do appreciate the quality and composition of your photos and look forward to every one of them.