A Personal Journal
My Blackstone griddle is about three years old, and I love it. If the weather is good, or reasonable, I will use it to fix our meals.
Tonight, it was smashburgers and corn on the cob.
I have tried to make smashburgers before, but finally, I think I have perfected the technique to make a proper smashburger. Edges were nice and crispy. The corn was cooked in boiling water on the stove and sweet like sweet corn should be.
All in all, it was absolutely delicious.
See you on the highway.
Brent
Friday in our house is Fish Friday. Most of the time, I am cooking fish, salmon, catfish, tilapia, shrimp or some form of fish. We also go our for fish and chips. We have our favorite spots.
Tonight, it was tilapia on the Blackstone with veggies as a side.
Because each of the items on the Blackstone cook at a different rate, I always start with the item that takes the longest to cook. That would be the Brussel Sprouts. Then I added the mushrooms, onions and bacon. That was cooking nicely, and it was time to add the tilapia.
I was watching the sizzle. Everything looked good. I stepped inside for a moment and returned to find things slowing down. The fish wasn’t cooking like it should. I started checking things and finally looked under the grill at the flames. OMG! In the middle of cooking, I AM OUT OF GAS.
“Lin, it’s going to be a bit longer. I have run out of gas on the Blackstone.”
That’s why I always have that next bottle ready to go. It only took a couple of minutes to change the tank and start the griddle again. Soon, the food started to sizzle on the grill top.
I’m not the only one that has ever run out of gas, but I was prepared. Were you prepared? What’s your story?
See you on the highway.
Brent
Who doesn’t like a good piece of pizza. In fact, who really turns down a slice of pizza even if it’s not your favorite. Nobody. But there are differences.
I was at our local grocery store today. This store opened about a year ago, and it is bigger than before and well stocked. In fact, it has one whole freezer section dedicated to the almighty pizza.
Wow! That is a lot of pizza! Every product from one end to the other is a frozen pizza. I didn’t take the time to count the different brands or even offerings. I just took the photo. My basket was devoid of any. I just walked on by humming that tune by Dionne Warwick, “… just walk on by.”
I suppose some of those pizzas are good, some better than others. The same applies to pizza eateries. The franchise pizza places are pretty predictable. Some are better than others. The locally owned pizza parlor that has one or two storefronts usually outshines the franchises. But, there’s nothing like the pizza that you make at home. They are always the best.
My standard pizza, whether ordering or making at home is sausage, mushrooms and pepperoni. Sometimes, I add onions and black olives. Always loaded with extra mozzarella cheese. Sometimes it’s a flat crust, sometimes the skillet. It’s always good.
What’s your favorite pizza toppings? Do you have a favorite pizza eatery?
Brent
D. Brent Miller 