Random Food Thread.
- Thread starter jdcamb
- Start date
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This was meant to be a rice bake thing. Oops. Out of rice. 8oz. in boiled down chx broth with all the other stuff mixed in was delicious. Especially topped with some of yesterdays tzatziki! In effect, a chunky pasta salad.Y u got so man hands?!?
And I'd eat that...
I've got to find another merguez source. This one is sorta meh.
Salmon cooked with Cajun spices and diced Habanero crumbled over salad: carrots, mushrooms, red onion, tomato, broccoli, cauliflower, sliced avocado, spring mix with balsamic vinaigrette
Looks awesome, I bet it was great.
It that literally just some mushroom soup, with boiled tomatoes/jalepeno and some cilantro whizzed together?
Usually a bit wary of "upscale" taco joints.
We had a fairly broad sampling of the menu. Everything was fucking delicious!
We had a fairly broad sampling of the menu. Everything was fucking delicious!
I thought tacos were expensive here.
I had to hold a self intervention after hitting the local Taco place near work too many days during the week. The $9.00 taco + beans and rice plate is amazing but the ladles of habenero salsa made me trust a fart like I would a trickle down economist.
Sheet pan time!
4 carrots
1# green beans
2 yellow onion
2 yellow bell peppers
2# boneless skinless chx thighs
1 jar tikka masala sauce
To go with/on rice made earlier in the day with chx broth as the liquid.
4 carrots
1# green beans
2 yellow onion
2 yellow bell peppers
2# boneless skinless chx thighs
1 jar tikka masala sauce
To go with/on rice made earlier in the day with chx broth as the liquid.
That looks real tasty.
I've been doing three to four BBQ's a week and have run out of ideas on what to cook.
So I bought some books.
So I bought some books.
Baked Rigatoni with shredded roasted chicken breast and 4 Cheeses: Sharp Cheddar, Emmenthaler, Parmesan and Gruyere
I simply must share my passion…
www.tastingtable.com
18 Peruvian Foods You Need To Try At Least Once - Tasting Table
Peruvian cuisine features an abundance of unique ingredients and culinary traditions spanning thousands of years. We've narrowed down the dishes you should try.
www.tastingtable.com
My sense of perspective needs to be recalbrate. I did not see those as burgers and thought you had made plate sized patties.
NTTIAWWT
Peas subbed in for the arugula. Opening the bag greated me with the aroma of "oh no we're not using that"
Was delicious.
Base recipe: https://cooking.nytimes.com/recipes/1025662-fresh-tomato-basil-and-prosciutto-pasta
Will do again. Even with my embellishments. Put 1/2 the Prosciutto in with the garlic. Next time I'll likely do most. The flavor and texture of it crisped up with the garlic was fucking amazing. Perhaps add even more tomato.
Was delicious.
Base recipe: https://cooking.nytimes.com/recipes/1025662-fresh-tomato-basil-and-prosciutto-pasta
Will do again. Even with my embellishments. Put 1/2 the Prosciutto in with the garlic. Next time I'll likely do most. The flavor and texture of it crisped up with the garlic was fucking amazing. Perhaps add even more tomato.
One of my go-to leftover refrigerator raid dishes, I call it ‘Mexigoo’.
(basically a casserole)
Starts with a super-duper enchilada sauce (gobs of garlic, shallot, Jalapeño, red pepper, tomatillo, cilantro, cumin, etc)
Then assemble like a lasagna
finished dish, served with refrieds and Spanish Rice
Comfort food!
(basically a casserole)
Starts with a super-duper enchilada sauce (gobs of garlic, shallot, Jalapeño, red pepper, tomatillo, cilantro, cumin, etc)
Then assemble like a lasagna
finished dish, served with refrieds and Spanish Rice
Comfort food!
Admittedly they were cooled off. But we kept them in the grill and ate them the next day. I forgot to take a pic of them when they were done. My friends made chopped cheeses out of them. They were ugly and greasy. I just ate the plain patty in my hand. I like the beef flavor of a well cooked Hamburger. All that chopped cheese fancy has little sway on me.
I have that same knife.
Is should eat more duck...
Duck tacos?!?
Fuck. Yeah.
Edit: skipped the actual cheese for a salty lime cilantro crema (used whole fat sour cream) thing. the cilantro i had was looking a bit manky. was quite lovely.
The fat left in the pan will be used for tomorrow's deliciousness
And the duck tacos are particularly f****** awesome. If you do them with sort of an Asian inspired flavor profile. Picture instead of pico...a bunch of thinly sliced and quick-pickled carrots, cucumber and (daikon preferred) radish. Use rice wine vinegar and some sugar. Jalapeños if you have them, or a few squirts of Sriracha.
Mayo with fish (TINY BIT) & soy sauce, & garlic is your crema.
Pile with fresh cilantro.
You're basically just making a banh mi taco. Fairly certain I've posted pictures of such a thing sometime in the misty distant past.
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Looks good! Man that crispy duck skin is speaking to me, nice work. I'd probably eat the duck by itself with a tasty sauce and think about veggie tacos on the side. Or better yet, duck with duck tacos on the side!