Hey FMB don't get your hopes up too high yet , but I think I found the Amish ketchup lady in Windsor. She said usually around July she starts making it.

I set my self a reminder lol.
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Fuckin' A!!!!!!
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Gates sauce. I didn't fry it hot enough, but it's got the crispy edges and some smokiness. Not quite BBQ Shop yet, but it's a good facsimile.


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That looks great!
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Chuck eye with a potato gallette.


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Chicken Adobo

http://rasamalaysia.com/classic-chicken-adobo-recipe/2/

It was simple and I had the ingredients on hand. I substituted chicken breast for thighs.

It was ok. Not bad, but nothing special.
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I so need FMB to cook for me. Damn son.
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Now I want steak. How did you cook it? I dry the steaks, smear with butter and season, sear both sides 2 min each, in the oven 2 min and a 5 min rest. I looked up potato gallette when I was over run with spuds, sounds like layered tators with a fancy name.
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I salted first thing this morning and grilled them.

The gallette, I took red potatoes and sliced thin on the mandolin, mixed in some thinly sliced onions, and layered. Dotted with butter and baked. I meant to put it some thyme, but I forgot.
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Not to be a dick but potato gallette has to be the most vanilla potato dish ever. No cheese, no bacon, no sour cream and well, no thanks.
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Ever had it? It's a classic because it's delicious.
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It's sliced potatoes arraigned in a dish, what exactly makes that delicious?
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I think the potatoes
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Did you miss that galette is a French word?
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He should have called it what it really is....scalloped potatoes
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