Comments for livefire http://livefireonline.com livefire cooking and photography Wed, 16 May 2012 17:32:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Humbled In Serenbe by Curt http://livefireonline.com/2012/05/03/humbled-in-serenbe/comment-page-1/#comment-96145 Curt Wed, 16 May 2012 17:32:22 +0000 http://livefireonline.com/?p=1347#comment-96145 Shane, We were a large enough group that I'm not sure we saw the whole menu, but what we saw was based on locally available ingredients, and very good. Shane,

We were a large enough group that I’m not sure we saw the whole menu, but what we saw was based on locally available ingredients, and very good.
Curt recently posted..Humbled In SerenbeMy Profile

]]> Comment on Humbled In Serenbe by Shane http://livefireonline.com/2012/05/03/humbled-in-serenbe/comment-page-1/#comment-96137 Shane Wed, 16 May 2012 15:00:05 +0000 http://livefireonline.com/?p=1347#comment-96137 It's such a beautiful place and the ambiance is just so relaxing. And how's their menu? It looks so great on the photos, and I think it tastes great as well. Thanks for sharing. It’s such a beautiful place and the ambiance is just so relaxing. And how’s their menu? It looks so great on the photos, and I think it tastes great as well. Thanks for sharing.

]]> Comment on Simple Infrared Wings by devlyn http://livefireonline.com/2012/02/11/simple-infrared-wings/comment-page-1/#comment-95910 devlyn Mon, 14 May 2012 16:23:19 +0000 http://livefireonline.com/?p=1331#comment-95910 Ah, totally forgot about this. We're well into the grilling season here in Portland now, and I've been pretty much adding wood chips to the grill every time I start it up. Had a bit of an issue with a fire the other night when I was trying to clean the grill, but no harm done. I made some PokPok-style wings (http://bit.ly/Ka8F7d) on the grill, and with just a touch of smoke, they were flipping delicious. I'm wondering if I can get the temp down low enough to smoke a whole chicken -- have you done anything like that? Our local bottle shop smokes pretty much all their food, and their chicken legs are to die for. I would love to be able to do that at home without having to get a smoker (at least at this point)... Ah, totally forgot about this. We’re well into the grilling season here in Portland now, and I’ve been pretty much adding wood chips to the grill every time I start it up. Had a bit of an issue with a fire the other night when I was trying to clean the grill, but no harm done. I made some PokPok-style wings (http://bit.ly/Ka8F7d) on the grill, and with just a touch of smoke, they were flipping delicious. I’m wondering if I can get the temp down low enough to smoke a whole chicken — have you done anything like that? Our local bottle shop smokes pretty much all their food, and their chicken legs are to die for. I would love to be able to do that at home without having to get a smoker (at least at this point)…

]]> Comment on Humbled In Serenbe by Chris http://livefireonline.com/2012/05/03/humbled-in-serenbe/comment-page-1/#comment-95716 Chris Sat, 12 May 2012 20:09:39 +0000 http://livefireonline.com/?p=1347#comment-95716 What a gorgeous location and it sounds like a fun event! I look forward to meeting Danielle D one day, she has so many great ideas and makes us laugh every time we see her on TV. What a gorgeous location and it sounds like a fun event! I look forward to meeting Danielle D one day, she has so many great ideas and makes us laugh every time we see her on TV.
Chris recently posted..Mothers’ Day Old School BBQ ChickenMy Profile

]]> Comment on I’m Guilty of This by Alysha http://livefireonline.com/2012/04/20/im-guilty-of-this/comment-page-1/#comment-94395 Alysha Wed, 02 May 2012 23:29:34 +0000 http://livefireonline.com/?p=1343#comment-94395 The video is great. You really need to eat it and not tweet it. Lovely and very nice. The video is great. You really need to eat it and not tweet it. Lovely and very nice.

]]> Comment on I’m Guilty of This by Kristin http://livefireonline.com/2012/04/20/im-guilty-of-this/comment-page-1/#comment-94342 Kristin Wed, 02 May 2012 09:27:10 +0000 http://livefireonline.com/?p=1343#comment-94342 The video was awesome and I think you're not the only guilty one. Besides, i think it's okay to tweet about good food and nice presentations as long as you're still eating them after. Who does not do that? Great post. Very entertaining! -Kris The video was awesome and I think you’re not the only guilty one. Besides, i think it’s okay to tweet about good food and nice presentations as long as you’re still eating them after. Who does not do that?

Great post. Very entertaining!
-Kris

]]> Comment on I’m Guilty of This by Maryden25 http://livefireonline.com/2012/04/20/im-guilty-of-this/comment-page-1/#comment-93828 Maryden25 Fri, 27 Apr 2012 04:27:18 +0000 http://livefireonline.com/?p=1343#comment-93828 Every food should be eaten and not just be captured and to be tweeted.. Thanks for this some kind of funny video.. Every food should be eaten and not just be captured and to be tweeted.. Thanks for this some kind of funny video..

]]> Comment on apple galette by BEEF RIBS AND TOMATO PIE | Grilling.com http://livefireonline.com/2008/10/14/applegalette/comment-page-1/#comment-93718 BEEF RIBS AND TOMATO PIE | Grilling.com Wed, 25 Apr 2012 23:42:31 +0000 http://buckymcoinkumsbbq.com/wordpress/2008/10/14/applegalette/#comment-93718 [...] used what’s become my go-to crust, Jacque Pepin’s pate brisee recipe. That went into a pie pan, and I baked it, with pie weights, in the oven at 350 for about 15 [...] [...] used what’s become my go-to crust, Jacque Pepin’s pate brisee recipe. That went into a pie pan, and I baked it, with pie weights, in the oven at 350 for about 15 [...]

]]> Comment on Pulled Pork Pleasure by BEEF RIBS AND TOMATO PIE | Grilling.com http://livefireonline.com/2011/07/06/pulled-pork-pleasure/comment-page-1/#comment-93717 BEEF RIBS AND TOMATO PIE | Grilling.com Wed, 25 Apr 2012 23:41:50 +0000 http://livefireonline.com/?p=1109#comment-93717 [...] used the same rub that I used previously on pork, a mix of equal parts ground coffee and brown sugar, with half as much ancho chile, and salt and [...] [...] used the same rub that I used previously on pork, a mix of equal parts ground coffee and brown sugar, with half as much ancho chile, and salt and [...]

]]> Comment on I’m Guilty of This by Chris http://livefireonline.com/2012/04/20/im-guilty-of-this/comment-page-1/#comment-93160 Chris Sun, 22 Apr 2012 01:17:18 +0000 http://livefireonline.com/?p=1343#comment-93160 Culinary Annie Lebowitz/can you move your..... Oh dang that had me on the floor. Thanks for sharing had not seen this. Culinary Annie Lebowitz/can you move your…..

Oh dang that had me on the floor. Thanks for sharing had not seen this.
Chris recently posted..Hoagie Cheese BurgerMy Profile

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