philoshop

What's for dinner tonight?

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9 hours ago, dbHunterNY said:

No idea. You could be right. Bought it from a local farm stand just down the road but being still their off season for a lot of stuff they may have gotten it elsewhere. I do know some up this way are putting out early 60 or so day corn from greenhouses if they're a bigger farm. This was definitely early day corn. It was on the small side compared to local stuff grown here outside. It was pretty decent so fine be me wherever it came from.

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I am glad you went to a local farm stand,  that puts money right into the farmers pockets.  It’s a pet peeve of mine when sellers try to pass off non-local product as being local.  We sell every week at the local Regional Farmers Market.... we will be selling our fresh, picked from 10 miles away, local strawberries and some clown is pitching berries from California as being local too.  Wegmans is guilty of it too!    

The 60 day corn that is usually started under long rows of clear plastic is probably about 2 weeks away from first picking here in CNY  Maybe 1 week in Southern NY.  I have not heard about corn grown under a greenhouse, I suppose it is possible.  

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I was at the helm. Daughter was Sous chef. Grilled clams , Mexican street corn , Costanzas pizza sausage and strawberry gin fizz with fresh basil.


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Never heard of grilled clams, how long do they take on the grill?

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1 hour ago, TACC said:

Never heard of grilled clams, how long do they take on the grill?

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At medium heat about 15-20 minutes. If they don’t pop open throw them out. Two bags and they all were good. The Mexican street corn is perfect accompaniment too 

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At medium heat about 15-20 minutes. If they don’t pop open throw them out. Two bags and they all were good. The Mexican street corn is perfect accompaniment too 

They are great on the grill. I pull when they pop open.

What’s your Mexican Street Corn Recipe?


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Garlic bread topped with spinach, ground chicken, onions and black olives.


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36 minutes ago, onlybrowning said:

Beer can chicken. My first try...came out great. Credit goes to the Genny Cream Ale’s stuffed in there. fb4e55ca5c3078c8534fffd53f49adf4.jpg


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Try rubbing the chicken with mayo next time then rub spice. Mayo just adds juice aka fat ( won’t taste it. Can stuff pats of butter under the skin too . Looks great 

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Garlic bread topped with spinach, ground chicken, onions and black olives.


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I was with you all the way until black olives. Lol

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---------------------------------------------------------------------------------------------------------------------------
Upper Hudson River Valley QDMA

 

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From yesterday evening. We eat a lot of venison tacosaa5071c0b7f3ec575e2f09138e28b166.jpg

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---------------------------------------------------------------------------------------------------------------------------
Upper Hudson River Valley QDMA

 

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2 minutes ago, dbHunterNY said:

From yesterday evening. We eat a lot of venison tacosaa5071c0b7f3ec575e2f09138e28b166.jpg

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Just learned Costanzas sells a taco seasoning spice to die for upon reviews. Plan a trip out there again soon . Got your back 

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1 hour ago, dbHunterNY said:

From yesterday evening. We eat a lot of venison tacosaa5071c0b7f3ec575e2f09138e28b166.jpg

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We add Cow Massage in addition to taco seasoning.

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White pie, sandwich pepperoni, sausage crumbles, roasted garlic, fresh sliced mozzarella, basil, and drizzled with red sauce pizza

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Edited by Bionic
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Venison backstrap lightly dusted in Bionic’s cow massage rub sousvide then grilled hot n fast( cooked perfectly I might add) with a Gorgonzola dipping sauce . Homemade steak fries for air fryer topped with sprinkle of elote , fiddleheads ( had froze since spring ) with everything bagel topper and balsamic glaze. At the helm again


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