My favorite cherries are Royal Anns and Bing. My favorite apples are Red Delicious, Honeycrisp, gravenstein ( for cooking) and the Granny Smith (also for cooking). The Fuji is also pretty good. I was thinking of a more general plum like the black, red and prunes all of which I love when they're ripe and full of sugar. Favorite grapes are the Concord and Red Flames. Favorite fig is one who's name I never knew. Grandma grew a tree in her back yard. They were small an very very sweet when fully ripe. Favorite berry is the black cap. I do love a good blackberry although for pies and cobbler you need to add at least a few sour ones.
Figs are mission. Burgundy plums are dark red with purple skin, Santa Rosa are yellow with red skin. White peaches. Lucia and I had roast chicken last night, on a bed of diced apple, red onion, ginger, and lemon, basted with white wine.
Wow, what a dinner. I love both the red and the black plums. I use to raid all the neighbors' plum trees when I was a kid.
I smoked a chuck roast the other day. Pre-seasoned that bad boy with a mixture of kosher salt, pepper, garlic granules, onion granules, and a pinch of cayenne. Let that rest for a few hours. Plopped on the smoker. 250-degrees until temp hit 165 (about 3 hours), than double-wrapped in foil. Back in the smoker until temp hit 200 (another hour). Pulled out. Let that rest (wrapped) on the kitchen counter for 1 hour. It was pretty darned tender and scrumptious! That, a fresh salad and steamed broccoli was the bomb!
Here's some suggestions from me: 1. Salt your steaks liberally half an hour before cooking with Kosher salt. The half an hour gives the meat juices time to rise to the surface enabling a delicious crust to form when grilling. Kosher salt has the right size and shape; 2. Freeze your steak if you want it charred medium rare. By the time the steak is charred the inside will have thawed and reached a nice medium rare (true steak lovers eat their steaks medium rare for the best flavor and juiciest meat; 3. I like to burn the outside layer of steak fat. This creates the most magnificent fire and aroma when cooking. The burned fat has a magnificent flavor although I just eat the burned part and avoid any fat; let your steak rest about 20 minutes before cutting into it. This will allow the meat to reabsorb any juices that have come out during cooking. It also allows a fine red wine to breathe at least 20 minutes before drinking; We love three accompaniments with our steaks - Plain mushroom slices braised in butter, grilled asparagus but not overdone and a baked potato with plenty of unsalted butter and sour cream. We mince green onion rather than just go to the grocery store for chives. Sometimes we grill a tomato cut in half and grilled on the grill. Another delicious side dish is a grilled slice of sweet potato. We are too old for desert but we used to eat Cherries Jubilee with such a dinner. I miss those days. Good eating!
It's all the hot weather. Lots of extra natural sugar in our fruit during global warming. See, there is some good in it if you want to look the other way in people getting burned alive in their homes and all the forests getting burned.
I think I could eat a whole can of these in one sitting. I'd probably end up with a bleeding sphincter, though.
Can you still get these in Oregon? I swear these are the best store-bought tortilla chips I've ever tasted. Can't get them in Tennessee.
These aren't quite as good but they are a solid alternative. They might not have them in TN, but you'll definitely find them in FL.
Turned large bowl of plums from my trees into jam. Added vanilla bean. Figs and peaches turning color but not yet ripe.
The best tortilla chips, hands down, were at the Chevy's chain of Mexican restaurants. They were fresh made while they were open. Thin, crispy, not too salty and warm. Chevy's also had the best salsa. For some unknown reason Chevy's started going down hill until the only really good thing they had was their margaritas. They seemed to lose interest in making their previously great steak fajitas, chips, salsa, enchiladas and chili rellenos.
