I could be convinced to eat that.Want
Random Food Thread.
- Thread starter jdcamb
- Start date
also!Want
another follow up, I scooped out some goods to top off some pork tamales and OMGZ these are good now. No idea of the shelf life, so fortunately I'm low, but I'll be making another batch soon, perhaps experiment with a few hotter peppers on top of the jalapenos.
Readymade roast beef sandwich....Just need to work out how to inject the Colmans mustard and it would be perfect.Want
Is there any other mustard?
Found the ultimate formula for kick-ass rye sourdough: if the dough is nasty, crumb is smooth and tasty.
What kind of wok is that?Just whipped up some kimchi fried rice. Going to grill some chicken thighs in a hot second.
Its fuckin raining, in January. Wtf?
The red ones cook better.
More delicious breakfast sloppiness...
Is that...messican eggs Benedict?
I could get on board with your movement.I like it. Henceforth, it will be so.
What did you use for the bottom?
Homemade grilled ciabatta topped with fresh avacado.
Looks tasty, nice work. Poached eggs and all, huh? I can never be bothered to poach at home.
But really, calling that a Benedict is a stretch, eh? I know there are variations but doesn't it at least need Hollandaise to qualify?
But really, calling that a Benedict is a stretch, eh? I know there are variations but doesn't it at least need Hollandaise to qualify?
Those are not poached, kimososabe.
Pan blackened Salmon crum
bled over chopped green salad with balsamic vinaigrette
Greek Poutine!
yes, please, that looks delicious.
yes, please, that looks delicious.
Duck breast with carrots + cauliflower and a maple and mustard pan sauce (duck fat, shallot, red wine vinegar, maple syrup, stone ground mustard). Very tasty and a nice change up from chicken/pork/beef. I probably could have pulled the duck earlier for a bit more pink but it still came out tender.
Downside: girlfriend has a strong mental disposition against duck and mentioned that the smells wafting upstairs from the kitchen had her “gagging”. Bummer as I loved it and would like to take on a whole bird.
Will be trying my hand at Osso Buco for the first time on Sunday. Using Karobuta pork shanks instead of veal due to the aforementioned girlfriend and hoping it will turn out.
Downside: girlfriend has a strong mental disposition against duck and mentioned that the smells wafting upstairs from the kitchen had her “gagging”. Bummer as I loved it and would like to take on a whole bird.
Will be trying my hand at Osso Buco for the first time on Sunday. Using Karobuta pork shanks instead of veal due to the aforementioned girlfriend and hoping it will turn out.
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New Girlfriends Dad made us Turkey Pot pies in these little cast Iron pots. Family tradition or some shit. Fucking delicious. Carrots Peas and Tators. Questionable Turkey. The fine ass wine negated that however.
Just called and the local salumeria has guanciale in stock again... gonna buy 3 of their 4.
Pasty shop is right next door... so gonna pick up a half dozen of those bad larrys.
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Pasty shop is right next door... so gonna pick up a half dozen of those bad larrys.
ETA:
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Sure!
If you cut through the fat before cooking the chop won't curl up like that...