Hard outta likes.
I like the asymmetry of the cheese and charcuterie platters. 
1 Like
I’d eats that.
3 Likes
That looks absolutely delicious !
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Stoners love Charcuterie… checks out.
Flavor town!
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Great score!
As far as I’m concerned, properly cooked, they beat the hell out of avocado… 
yeah, yeah, hersey…
Cheers
G
3 Likes
It was delicious. Definitely good eating. Cooked perfectly…
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Say what you like, but they make hella terrible guacamole. 
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You just need to add the 'secret ingredient"… bacon…
Cheers
G
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Praise the lard, I recognize your superior logic! 
Taken moments ago, bacon and onions are in the oven keeping warm now. Just eggs to cook, in nine minutes.
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Why, it’s like deja vu all over again!
This is a real PITA to make, but for special occasions, it kicks ass!
Boil or steam your artichoke(s) as usual until slightly under cooked, but just slightly. When you pull an individual leaf, there should be a tiny bit of resistance. Remove all the leaves as you normally would, only lay them out to cool and dry.
Heat enough oil in a heavy pan or skillet to be able to partially deep fry the leaves, maybe two and a half inches deep. You want to fry only the meatier part of each leaf. As the oil is heating, dip the meaty part of each leaf in a well beaten egg and then in bread crumbs. You want them to have an unbreaded handle at the top. If I did this again today, I’d try panko. It wasn’t available the last time I made this recipe. (Yes, this is all from memory, thankfully long term memory! I don’t, for example, know exactly what temp the oil should be at. 
Sigh…)
Movin’ on, once the leaves are crumbed, deep fry each leaf individually, holding each of them by the unbreaded end. It’s easy to over cook them, so experiment with the first few for your timing. You want the crumbs to be a light golden color, although, this will be to the individual cook’s taste.
They’re seriously good. They were always a hit at any catering job we did! Of course, for those who are really gastronomically with it, they may be a little bit passe. While that may be the case, they’re still every bit as delicious!
5 Likes
I boil it and peel it, soak in oil and pepper. Mustard and cayenne preference on dipm
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Welp, worked my balls off in the heat all day, but now its time for smoked chicken, homegrown potatoes and garlic sautéed in beef fat, corn on the cob, Stanley cup hockey… maybe a little whiskey for dessert.
Thats a pretty good day.
16 Likes
