You called that "not so memorable"? You made my Memorial Day meal not looking so good any longer. Looking at your pics, made me hungry again :)

drool drool drool

Minutes ago, on another thread, I said I would like to get nice grill marks on a steak. Now I see grill marks carried to a new level.

As for the whole meal, I have only one thing to say. Incredible!

Jim

Very nice indeed.

WOW! ! ! !

Who but Dcarch! ! !

Talk about grill marks!
Personally, I've never cared,
One way or another.
But that is definitely something.

Having not eaten anything yet today,
I am REALLY drooling.
Going to have to rustle up some lunch
before I take a bite out of my monitor.

Each & every dish pictured looks better
Than any of the others.

You may not consider it "memorable', Dcarch,
But I honestly think you have outdone yourself.

AGAIN! ! !

Rusty

Darch, That makes my cooking so very plain. You are a master at cooking and plating!!!! Wow!!!!! Not much more to say!!

Karen

I will say some more.

He is a show off and has a reason to be one !!!

Dc:
Is the 5th Photo, the Taters.
You never did say if you delivered.

LOU

Come on guys you are embarrassing me. But thank you for making me feel good.

Here is the reality:

Salad from leftovers,

Grilled a sous vide steak on a grill that�s made by someone else. Sous vide, by definition, nothing can go wrong.

Roasted veggies, do you need skills for that? Roast them until they are done. Not done? Roast some more.

Not memorable at all. Nothing was made from a two-page recipe.

I do want to say that I really like roasted elephant garlic with the steak. A nice paring.

Lou, The potatoes were with the squash, and the elephant garlic was with the steak.

dcarch

Beautiful. I loved what you did with the squash. I tend to pass over the meat pics, so I had to scroll back up to see the grill marks. Very creative.

So what if it's simple to do, simple frequently beats complicated hands down.

Sally

Thank you Sally. Some one made that bowl for me. I never knew what to do with it. So I used it for the squash.

Spring/summer is coming, I will be eating a lot less meat.

dcarch

The bowl colors/splatters look like it was fired in a gas kiln. My niece the potter has both gas and electric kilns.
Beautiful bowl. That copper colored bowl I posted in a photo last fall has very similar qualities.

Your creations and photography are always a standout here. You are the reason I don't post photos.....why bother? LOL

BTW - are there any leftovers in the mail?

Teresa - still on crutches - and BTW could stand for bring the wheelchair

DC:
I was only kidding about the Potatoes.

Now I can not tell everyone,
I taught you everything you know.
They would only think I am kidding.

LOU

PS: LOL !!!

dcarch, the squash was my favorite part of that meal, I really like the way you plated that. And I also like the bowl/plate you used to plate it. Very nice indeed, and the bowl is a lovely color.

the blue bowl and the brown mushrooms and potatoes, green squash rind, it's all very nice, natural colors, if that makes sense.

Annie

Thanks Annie. It is always fun to try to make something special from nothing much.

I don't normally carve food. The squash was, well plain squash, I dicided to see what I could do with it by cutting it a little differently.

BTW, kabocha squash skin is edible after cooked.

dcarch

Edible, maybe, but is it GOOD? Not tough or hard or stringy or bitter?

Annie

Not tough, not hard, not stringy and not bitter.

Here is what I do when I have to use kabocha squash. For those of you who have tried this squash may agree the amazing texture and delicious nutty taste, you may also have found that it is impossible to cut. Raw kabocha squash is solid as a rock.

I first steam cook the squash, then it becomes soft and you can cut it easily. The skin also becomes soft.

Steaming first also allow me to have the other veggies roasted at the same time and everything done the same time.

dcarch

I'll have to watch for kabocha, it looks to me much like acorn squash. I've tried to eat the peel on that and it is NOT good, trust me. It's edible, but it has a horrible texture, tough with sharp edges, ugh.

I've eaten kabocha before, but never the peel, so now I'll have to try that...

Annie