Comments on: Memorial Day 2008 http://www.columbusfoodie.com/2008/05/27/memorial-day-2008/ Eating my way through Ohio one day at a time Fri, 10 Sep 2010 23:39:28 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: rhubarb dump cake http://www.columbusfoodie.com/2008/05/27/memorial-day-2008/comment-page-1/#comment-55456 rhubarb dump cake Tue, 08 Jul 2008 20:25:38 +0000 http://www.columbusfoodie.com/2008/05/27/memorial-day-2008/#comment-55456 [...] and Sunday was the start of what ended up being a 2 day feast of food and far too many libations. Sohttp://www.columbusfoodie.com/2008/05/27/memorial-day-2008/Read "RE: Rhubarb" at Comfort Food: Forum...pint whipping cream (2 cups) Procedure: Prepare batter [...] [...] and Sunday was the start of what ended up being a 2 day feast of food and far too many libations. Sohttp://www.columbusfoodie.com/2008/05/27/memorial-day-2008/Read “RE: Rhubarb” at Comfort Food: Forum…pint whipping cream (2 cups) Procedure: Prepare batter [...]

]]> By: Karen Robinson http://www.columbusfoodie.com/2008/05/27/memorial-day-2008/comment-page-1/#comment-51107 Karen Robinson Sun, 01 Jun 2008 18:22:05 +0000 http://www.columbusfoodie.com/2008/05/27/memorial-day-2008/#comment-51107 I enjoy your blog. Where in Columbus do you get breasola? I'm guessing North Market or Carfagna's? I enjoy your blog. Where in Columbus do you get breasola? I’m guessing North Market or Carfagna’s?

]]> By: Susan at Sticky, Gooey, Creamy, Chewy http://www.columbusfoodie.com/2008/05/27/memorial-day-2008/comment-page-1/#comment-50667 Susan at Sticky, Gooey, Creamy, Chewy Wed, 28 May 2008 16:03:45 +0000 http://www.columbusfoodie.com/2008/05/27/memorial-day-2008/#comment-50667 Wow! What a fabulous spread! Next time, can I be invited? I'm so glad that you liked my crab cakes. They look gorgeous! Wow! What a fabulous spread! Next time, can I be invited?

I’m so glad that you liked my crab cakes. They look gorgeous!

]]> By: Bear http://www.columbusfoodie.com/2008/05/27/memorial-day-2008/comment-page-1/#comment-50651 Bear Wed, 28 May 2008 05:26:18 +0000 http://www.columbusfoodie.com/2008/05/27/memorial-day-2008/#comment-50651 The bizarre coincidences continue -- we went to Jungle Jim's ourselves on Saturday!! I was missing a key ingredient for my smoked goat shoulder recipe, and that was the closest place I could find it. Fired up the smoker, did two pork butts and two goat shoulders for 14 1/2 hours (overnight, with a remote thermometer that beeped if the smoker went outside the 225º-250º range -- awesome bit of technology, allows me to cook while sleeping!) Finished 'em up around noon, a bunch of students came over with beer, wine and dessert around 3, Colleen whipped up a phenomenal veggie and pasta salad and sweet potato puree and grilled truffled parmesan popcorn, and once the meat had rested for nearly 4 hours in a cooler (to keep it from cooling down), I pulled it, seasoned it, and served it. WOW. Moist, tender, flavorful, smoky. Even made a vegetarian come off the wagon (joked that goats were not actually made of meat, and at his girlfriend's insistence he decided to believe me). Sadly, no pix, as my hands were coated with... well, there are downsides to pulled goat and pork. But the flavor isn't one of them. I so love summertime. The bizarre coincidences continue — we went to Jungle Jim’s ourselves on Saturday!! I was missing a key ingredient for my smoked goat shoulder recipe, and that was the closest place I could find it. Fired up the smoker, did two pork butts and two goat shoulders for 14 1/2 hours (overnight, with a remote thermometer that beeped if the smoker went outside the 225º-250º range — awesome bit of technology, allows me to cook while sleeping!) Finished ‘em up around noon, a bunch of students came over with beer, wine and dessert around 3, Colleen whipped up a phenomenal veggie and pasta salad and sweet potato puree and grilled truffled parmesan popcorn, and once the meat had rested for nearly 4 hours in a cooler (to keep it from cooling down), I pulled it, seasoned it, and served it. WOW. Moist, tender, flavorful, smoky. Even made a vegetarian come off the wagon (joked that goats were not actually made of meat, and at his girlfriend’s insistence he decided to believe me). Sadly, no pix, as my hands were coated with… well, there are downsides to pulled goat and pork. But the flavor isn’t one of them.

I so love summertime.

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