Phubar
somebody shut me the fark up.
- Joined
- Apr 24, 2009
- Messages
- 15,727
- Reaction score
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- Location
- Utrecht,TheNetherPharkinglands
Yesterday I was busy in the garden and forgot to buy groceries for my guest.
She brought some tomatoes,zucchini,Pangasius filet.....and drinks for the Chef!
I decided to make a smoked penne rigate dish and smoked Pangasius on a bed of lemon...thanks Ross!:thumb:
I filled the silicone container with penne rigate,cream,Gouda,zucchini,red onions,homemade Italian tomato sauce and more Gouda.
The Pangasius was rubbed with some good a$$ fish seasoning that I still had.
Half of the zucchini was still left so I thin sliced them,coated them with olive oil,salt/pepper and smoked them.
After they were smoked I layed them in a vinigraitte that had garlic and fruity balsamico.
The UDS with all 3 intakes open ran at about 400F.
Phu's secret pasta tip from now on...let your pasta cook in a nice sauce instead of pre-boiling it in water.
BTW...I burned out the mini barrel to get the little remains of the gear oil out and to get the paint off the outside for that Ugly look.
She brought some tomatoes,zucchini,Pangasius filet.....and drinks for the Chef!
I decided to make a smoked penne rigate dish and smoked Pangasius on a bed of lemon...thanks Ross!:thumb:
I filled the silicone container with penne rigate,cream,Gouda,zucchini,red onions,homemade Italian tomato sauce and more Gouda.
The Pangasius was rubbed with some good a$$ fish seasoning that I still had.
Half of the zucchini was still left so I thin sliced them,coated them with olive oil,salt/pepper and smoked them.
After they were smoked I layed them in a vinigraitte that had garlic and fruity balsamico.
The UDS with all 3 intakes open ran at about 400F.
Phu's secret pasta tip from now on...let your pasta cook in a nice sauce instead of pre-boiling it in water.
BTW...I burned out the mini barrel to get the little remains of the gear oil out and to get the paint off the outside for that Ugly look.
