What's on today's menu?

[Sailor Kenshin]

Really can't classify this as smokehouse, but it was Belmont Day and we did a steak. It was NOT the loser and there was no couscous involved.



I had the winner, Tapwrit, a gray by Tapit. Earlier in the card, a world turf record at six furlongs was broken by another gray, Disco Partner.

[woodenvisions]

That right there ^^^^ looks perfectly cooked !!!

[Sailor Kenshin]

Thanks, WV.

But hey...you 'disappeared' again.

[woodenvisions]

Thanks, WV.

But hey...you 'disappeared' again.

We are experiencing​ technical difficulties,we will resume with our regular program as soon as possible......


Lol, I tried to change photos without following the 150×150 protocol.
I never, I repeat Never was good at following rules lol...

Seriously tho, I thought I had the new pic lined up, but it was just a bit to large so I'll look into it tonight.

[OldUsedParts]

No Triple Crown unless we're talking bout that plate of Winners rat-cher Took the wiffy to Texas Roadhouse and had me a Dallas Filet with that same color and sides - - - - when the waitress asked me to check it to see if it was cooked right - - - I went "Mooooooo" when I cut into it and had I not had Sherry's walker hidden she would have gone to another table. Heck I thought it was funny and so did the Waitress

Speaking of Hosses and as an old Farrier, 90% of the time the Grays were better horses to work around - - - some say it's because of their black skin making them more durable to the elements - - - I know that's true with Canines so why not Equines.

[Sailor Kenshin]

Could be...all I know is, 'Never bet the gray favorite.'


Did more Russ Dust today, this time skinless boneless breast.






Look! No couscous.

[OldUsedParts]

pssssst ?moisture?

[OldUsedParts]

Hope everyone had a pleasant Weekend. I had me some deboned meat from my hot wangs yestiddy so I decided to have me some Sheeken Wang Tacos dis ennin. I had run outa Pico so I chopped up some maters, penners, green own-yawns and sprinkled some coriander (Russ dat's really Cilantro) plus a trickle of lime juice. Then I got out a couple of Guerrero soft corn torts that ChileFarmer had turned me onto several years ago. A grating of pepper jack and some dollops of sour cream and Supper wuz dun. I could have eaten 4 of these instead of 2 but I know what my sleep pattern would have been tonight.

[Fooldancing]

Looks fantastic..

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[bsooner75]

That's a heck of an idea there with the wing meat OUP.

As far as you checking your steak it reminds me of going to a steakhouse with my Dad. The waitress would had how he liked his steak and he's respond "where a good vet could still save it" :)


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[Sailor Kenshin]

:tup:

pssssst ?moisture?

Better than last time! Thanks in part, I think, to the 'slash' technique, and in other part to almost undercooking.

Torts look larapin' too.

[OldUsedParts]

"where a good vet could still save it" :)

I used to say "screaming and bleeding" but the Wiffy threatened "D" so I quit.

Better than last time! Thanks in part, I think, to the 'slash' technique, and in other part to almost undercooking.

Torts look larapin' too.

thanks, what is slash tech ?

[Kiwiruss]

Really can't classify this as smokehouse, but it was Belmont Day and we did a steak. It was NOT the loser and there was no couscous involved.



I had the winner, Tapwrit, a gray by Tapit. Earlier in the card, a world turf record at six furlongs was broken by another gray, Disco Partner.

I'm a racehorse guy as well, I also love the grays, we have a stallion doing good down here called guillotine , he's leaving lots of grays, my mate has a nice 2yo called sharp and silver. I've bred a few horses, even bred a group 1 winner. I follow American racing as well. Sorry for sidetrack, but loved your reference to the nags,lol.

Russ

[Professor Bunky]

We've been eating well this weekend with the steak and chicken (that I didn't overcook for once).

[Sailor Kenshin]

"where a good vet could still save it" :)

I used to say "screaming and bleeding" but the Wiffy threatened "D" so I quit.

Better than last time! Thanks in part, I think, to the 'slash' technique, and in other part to almost undercooking.

Torts look larapin' too.

thanks, what is slash tech ?

I read it in a book: with chicken breast having a thick end and a thin end, you are supposed to be able to equalize it to cook evenly if you make deep cross-hatch cuts on both sides in the thick end. It seemed to work somewhat!

Russ: Ooooo....horses! Not a real deep crop of three-year olds this year, but we've been looking forward to Arrogate's return in the older horse division.