Philippines: Are you ready? (Game ka na ba?)

vipergts831 wrote in post #13353758
Leave some space for mayra and i

Anytime Omar.

tonyniev wrote in post #13353900
Anytime Omar.

You know she will have many questions for shooting and looking at stars

vipergts831 wrote in post #13353919
You know she will have many questions for shooting and looking at stars

Yes, hope you both can ship or rentbikes here, nice biking area at red rock...absolutely, we will star gaze and look at the universe. Did you get her the telescope!

monk3y wrote in post #13351593
I like the mono better

Blurr Cube wrote in post #13351686
I think I prefer this version Julian. Makes the pier stand out.

^^Thanks guys.

Peter2516 wrote in post #13351697
Thanks I agree.

Thanks....

+1.

Thanks Peter.

Peter2516 wrote in post #13351701
Some tilt and shift.

Cool stuff Peter!

tonyniev wrote in post #13351871
sharing a snapshot of my home cooked lunch today: Menudo, pork and liver in tomato sauce, sauteed napa cabbage with kikiam and fried rice with egg and bbq pork

All of them look good Tony. Although, I never had kikiam that way.

tonyniev wrote in post #13351903
Tomorrow my snacks will be menudo in hot pan de sal. As you know I enjoy good home cooked food but tomorrow being Friday is hotel buffet pigging out.
In a hurry for quick lunch, 15 mins to cook, I use this clay pot for fast food...dump some shrimps, tofu, scallions, 5 spices or (star anise) shiXtake or oyster mushrooms, oyster sauce, ginger, fish, scallops, or anything you have on the ref, napa cabbage or bakchoy and boil over steam rice.

like this

Man! I want some!

Just finished lunch, not a hotel buffet but in a mediterranean restaurant: pita, humus, tubbuli, fraroj, roasted chicken with potaotes, shish kebabs lamb and shrimp over rice pilaf...yummy.

Tony, do you have a recipe for pork loin? I want to cook it different for Thanksgiving.

Peter2516 wrote in post #13353859
Wow Jo very nice offer from Mr Tony all you need now is a rental car.

thanks so much mr tony!

peter, yes rental car going to vegas, rental truck going back home

jdizzle wrote in post #13355255
Tony, do you have a recipe for pork loin? I want to cook it different for Thanksgiving.

Yes, My vesrion.
Get butcher to have stringed loin about 8 to 12 inches long 4-5 inches diameter.
Punch holes on the loin, insert silvers of garlic, two holes deep into the loin, evry 3 or 4 inches,
Crush garlic bay leaf and some rosemary, mix with mustard, french's should work, with olive oil, salt, pepper the loin, then rub the mustard, garlic, olive oil, etc. mixture
Place on rack on roasting pan, place some rosemary twigs and bake 350 F until cooked, insert thermometer 145F
Make gravy with drippings, remove all burned rosemary, garlic before stiring diced shallots or onions, add beef bouilon, water and corn starch, worchestershire and pepper to taste.
Serve with apple sauce.
Slice with electric knife after remove strings

Let me look for posted recipe but above should work.

tonyniev wrote in post #13355311
Yes, My vesrion.
Get butcher to have stringed loin about 8 to 12 inches long 4-5 inches.
Punch holes on the loin, insert silvers of garlic, two holes deep into the loin, evry 3 or 4 inches,
Crush garlic bay leaf and some rosemary, mix with mustard, french's should work, with olive oil, salt, pepper the loin, then rub the mustard, garlic, olive oil, etc. mixture
Place on rack on roasting pan, place some rosemary twigs and bake 350 F until cooked, insert thermometer 145F
Make gravy with drippings, remove all burned rosemary, garlic before stiring diced shallots or onions, add beef bouilon, water and corn starch, worchestershire and pepper to taste.
Serve with apple sauce.
Slice with electric knife after remove strings

Let me look for posted recipe but above should work.

Wow! Sounds tasty. Can you use spicy mustard instead?

How long at 350 f? Let's say for two loins.

jdizzle wrote in post #13355323
Wow! Sounds tasty. Can you use spicy mustard instead?

Maybe, but your son may not like if too spicy, I have used mustard with seeds I bought in Dijon, France.