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Thread: Easter.

  1. #11
    PSU Member coalsmoke's Avatar
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    Quote Originally Posted by Simon G View Post
    Don't know what any of that looks like, but sounds lovely! Plain old fish & chips for me.
    Wishing a pleasant Easter break to everyone here.
    Simon, kielbasa is smoked and spiced pork sausage and pierogi are like Italian ravioli, but made with cheese, potato, or prune stuffing.
    Last edited by coalsmoke; 03-30-2018 at 22:08.
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  2. #12
    PSU Member coalsmoke's Avatar
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    Quote Originally Posted by Rockbass View Post
    Well it's settled. What time is you daughter's dinner?
    Rumor has it that the kielbasa came from Cleveland, too.
    Russ

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  3. #13
    PSU Member Dunstan Hillwell's Avatar
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    Quote Originally Posted by Rockbass View Post
    There he is... Sucking away on his pipe.

    In tabaco veritas et fumo ergo sum
    (Masperius the Elder)

  4. #14
    PSU Member Dunstan Hillwell's Avatar
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    Quote Originally Posted by coalsmoke View Post
    ...kielbasa is smoked and spiced pork sausage and pierogi are like Italian ravioli, but made with cheese, potato, or prune stuffing.
    We used to have a Polish foodstore here in Copenhagen and I went completely overboard every time I visited.

    In tabaco veritas et fumo ergo sum
    (Masperius the Elder)

  5. #15
    PSU Owner dmcmtk's Avatar
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    Going to be a quiet Easter weekend here, but there is going to be Premier League Football!

  6. #16
    PSU Member allyby's Avatar
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    Happy Easter to all PSU members and family, the MIL is on a diet just now so both her and Sonia will be having some kind of Chicken Salad, I on the other hand is hoping for a nice day tomorrow and fire up the new BBQ and cook a 40oz Cote De Boef, this bugger is about 2 1/4" thick, going to use the reverse sear on this with Mesquite wood for smoke, bringing internal temp up to 50c then hot sear both sides up to 56c, rest then eat.
    Last edited by allyby; 03-31-2018 at 12:24.

  7. #17
    Moderator Markus1970's Avatar
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    Happy Easter all. The air in my neighbourhood is filled with the traditional Easter bonfires, and from my window under the roof I was able to see smoke rising from one of them a quarter to half a mile away. It's another quiet evening in the shed after dinner with the family, tomorrow it's lunch with my mother, as the others are away to the airport. We might sit down together again on Monday, which is like another Sunday at Easter around here.

    Weather isn't going to be too good, but could be worse with snow, such as in northern Germany.

  8. #18
    PSU Member Piffyr's Avatar
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    Happy Bunny Day, PSU Crew!



    I hope that yours is one to remember!
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  9. #19
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    Keilbsa and peirogi come from the East Side of Buffalo!!! Just ask any Buffalonian.

    Jon

  10. #20
    PSU Member Scottishgaucho's Avatar
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    Quote Originally Posted by allyby View Post
    Happy Easter to all PSU members and family, the MIL is on a diet just now so both her and Sonia will be having some kind of Chicken Salad, I on the other hand is hoping for a nice day tomorrow and fire up the new BBQ and cook a 40oz Cote De Boef, this bugger is about 2 1/4" thick, going to use the reverse sear on this with Mesquite wood for smoke, bringing internal temp up to 50c then hot sear both sides up to 56c, rest then eat.
    You'll need to post a picture Ally it sounds great...even thicker than a bife de chorizo.
    I put my hand over the coals if I can hold it there for five seconds I know the temperature is ready. So I just slap em on and turn them occasionally while I sit sipping my beer. When the bottle's empty I know the steaks are done.
    Thank God we had our Easter BBQ yesterday as today's been a washout. Happy Easter everyone.

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