The "I Blame MadRookie" Food Pictures Thread

[3rdGenRigger]

I blame MadRookie lol. We may as well have one thread for all the food pictures that are popping up.

[bh49]

I do not have any pictures, but I certainly can blame MadRookie for me gaining weight :)

[xceptnl]

I think a common thread is much better for keeping the drooling concentrated to one area.


sorry... had to repost my grits again.

[MadRookie]

Ok, I'll take the blame for this.....

Some seafood platter anyone.......




:)

[xceptnl]

Ohhh yeah Rookie! Oysters, shrimp, crab.... what else do I see?

[xceptnl]

Marinated, slow grilled center cut steaks tonight and some S110V.

[MadRookie]

Cooked to perfection!

Send me some....

Good pic.

:)

[3rdGenRigger]

Not exactly a cooking exercise but it will make a good after dinner snack. Crackers, summer sausage, and applewood smoked aged cheddar.

[PanChango]

I love food threads. All of these cooks were on my Kamado ceramic grill. It can go low and slow, hot and fast and everything in between.

Here's a Peanut Butter Apple tart.


An Apple Cranberry Pie with Oatmeal Crumble Topping.


A mixed grill of chicken, bacon wrapped tater tots, and grilled yellow squash.


And one of firing up the grill last week. It gets dark early.

[MadRookie]

Cool pic & yummilishes food....

Good stuff!

:)

[bearfacedkiller]

A little liver, onions and cruwear.

[bearfacedkiller]

Homemade pickled eggs and beets.

Eggs from my own chickens and beets from my own garden.

[MadRookie]

Love the purple eggs - would you mind sharing how it's done please??

Thx.

:)

[3rdGenRigger]

I'm curious about that myself. I suspect they're cooked with the beets, but I've never seen such a thing before and am curious as to how it's done. I may even try it myself.

[bearfacedkiller]

Pickled eggs and beets is actually a common way to make pickled eggs in some parts of the US. I think it may be common around Michigan and the Midwest but am not exactly sure. A quick google search will yield a ton of results.

I am from the northeast and that is not how I grew up eating pickled eggs but at some point that I do not remember I learned about them and tried it. My father pickled everything imaginable but I didn't learn this from him because he doesn't eat pickled eggs. I absolutely love pickled eggs and actually love eggs in any and all forms. I love them so much that I got chickens and feed them 100% organic and give them all sorts of great food like lettuce, spinach and mealworms and produce some exceptionally delicious eggs.

So basically you pickle the beets and the eggs in the same jar and that is it. The brine turns pink/purple and so do the eggs. The eggs take on the beet flavor and color. My brine is pretty simple, just vinegar, water, salt, onions, garlic and a few peppercorns. You hard boil the eggs but you don't cook the beets. I cut the beets up so they just fill the voids around the eggs in the jar but I have seen them put in the jars whole as well but don't do it that way myself. I like them quite sour so I run a lot of vinegar. I don't have a picture of the jar and I finished them all already so I can't take one but google images should take care of you.

[bearfacedkiller]

Historically pickled eggs make a lot of sense because chickens lay far more eggs during the summer and egg production slows way down in the winter so it was a way to preserve protien and fat through the winter. How much egg production decreases varies depending on the breed with it dropping anywhere from half of normal to none at all. I keep breeds that are winter hardy so production drops to a little less than half of summer production during the winter.

For example, if you have ten good layer chickens you can 5 dozen eggs a week during the peak of summer and during winter you could get less than 2 dozen so a large family has more than they know what to do with in the summer and just barely enough in the winter. Again, this varies widely from breed to breed.

[bearfacedkiller]

No need to be sorry. I love some shrimp, scallops and grits. I lived in the south for a while too. :)

[MadRookie]

Thank you for the reply.....guess what this dude is doing next.....yea, purple eggs!

:)

[1623]

Fresh, homemade Norimaki. So tasty.

[3rdGenRigger]

57" of uninterrupted hand packed sausage. Would have been over 5' if it hadn't ruptured in one spot.



And some pork belly, perogies, pickles, pickled celery, and several types of mustard and hot sauce to accompany the sausage.