[scrublover]

Nice. I too am a 5-star practitioner of the boxed mac n' cheese culinary genre.

2 family size boxes, cooked in half milk/half h20. S&P, 1/4tsp garlic powder, 1/2 tsp smoked paprika. ~ 4oz. grated Muenster

2 yellow onion, 1# turkey bacon nicely browned in butter. S&P. 32oz. green beans. kettle brand truffle oil and sea salt chip crumble topping.

we both prefer to make our own sauce and whatnot, but we keep a decent stock of some canned/boxed/frozen quick stuff for what we refer to as "emergency dinner" stuff. this is a happy medium!

 

[rideit]

We have similar strategies. I recently started using a pack of Tasty Bites and a can of coconut milk. Sautée garlic, onions, carrots, etc. And some curry powder and Sambal Oeulek to taste, serve on basmati rice.
Bam, food on the table.

 

[rideit]

Almuerzo hoy

 

[jdcamb]

I haven't posted here in a while. I have curtailed my pizza and wing consumption drastically. Sugar and beer too. Most carbs. No brown liquor whatsoever. Rode my ass off this year. Err on the side of caution with the weed. I am still growing. But even that has gotten better. I think my judgement is wholly betterer without it. I have steady maintained some good results also. I still cannot ride a wheelie or anything like that. I have however gained unfettered access to someone else's Treager grill. Good fresh Italian sausage from any local Italian meats' purveyor. You probably have a pork store nearby. Gianelli's out of Syracuse is available at most Aldis in the northeast. It's pretty good. Grill it in the Traeger, add a slice of Mortadella (thin sliced, crumped not wrapped ftw) on top with some sharp provolone. Maybe some olive and fig salad for something different. Giardiniera maybe? Peppers and onions. In casing sausage. Whatever you like. Marinara to finish. The casing gets like crispy and shriveled when it's done. No roll just paper plate. Cento brand Giardiniera, cheap good and available everywhere. Mt Olive (NC) and Webers (Buffalo) are the best but not widely distributed.

 

[Jozz]

4 cheeses mac&cheese with some leftover beef from a Moussaka. Some green onions for colors.

 

[scrublover]

Brioche bun, Lamb-turkey patty, red onion, heirloom tomato, mayo on one side/Dijon mustard on the other, sliced Gruyère.

Coleslaw (red & green cabbage, carrots, S&P, mayo, dash of hot Italian pepper brine/vinegar) was had on the side.

 

[scrublover]

4 cheeses mac&cheese with some leftover beef from a Moussaka. Some green onions for colors.

View attachment 221556

Nearly a pastitsio

 

[Jozz]

Nearly a pastitsio

I had to look it up. Seems indeed like pastitsio is a cross between moussaka and mac&cheese, without the eggplant

 

[scrublover]

I had to look it up. Seems indeed like pastitsio is a cross between moussaka and mac&cheese, without the eggplant

Yep!

And it's delicious! We call it Greek lasagne in our house.

 

[Atomic Dog]

Can't go back to store bought canned tuna.

 

[eric strt6]

home made Chinese egg noodles, home made Chow Mein sauce, assorted veggies, and shrimp.

I have 1/2 of the noodles uncooked and a couple of days of Chow Mein meals to eat

 

[sunringlerider]

Twas decent

 

[scrublover]

 

[SkaredShtles]

 

[Banshee_Rider@73]

Tacos de tripas.

 

[eric strt6]

Vegetable pork Chow Mein from scratch

 

[eric strt6]

slow cooked Italian style pot roast / beef stew.
3 pounds of beef shoulder, 1/2 pound of bacon(diced) , 1/2 diced red onion, 2 sliced carrots, 2 slices stalks of celery. 4 diced garlic cloves, 3 large cubed yukon gold potato, 3 large cubed red potato. 12 oz crushed tomato, 1/2 small can of tomato paste, sprig of Rosemary, thyme, salt and peeper dash of red pepper flakes, Italian seasoning, oregano, bay leaves, sage. 1/2 cup of Bourbon, table spoon of Worchester sauce, corn starch to thicken. 4 cups of beef broth Fry up the bacon until crisp and set aside, salt ad pepper the meat and brown in the bacon grease. set aside. cook the veggies in the bacon grease aff garlic when veggis are soft. add spices. transfer to crock pot, add beef, bourbon, and beef broth. slow cook for 8 hours. add corn starch to thicken it up .
at the end either cube or shred the beef and put it back in the crock port for 30 minutes then serve
. so good

 

[boogenman]

I have curtailed my pizza and wing consumption drastically.

You don't have to eat the entire pizza.

 

[boogenman]

salt ad pepper the meat and brown in the bacon grease. set aside.

View attachment 221896View attachment 221897

I hate to be that guy but you did that wrong. Overcrowded the pan. The goal is that deep rich Mahogony color all over the beef, Maillard reaction is what its called.

 

[eric strt6]

I was going for a light sear. The end result was that the meat was perfect when fork shedded at the end of the slow cooking and re-introduced into the crock pot for an additional 30 minutes

 

[Nick]

I did pot roast last night too. Seasoned and seared a 4lb roast, potatoes carrots and celery, just a little beef stock, and into the slow cooker. I woke up to the most amazing aroma thru the whole house.

 

[canadmos]

View attachment 221818

Twas decent

That appears to be the correct amount of peps. Merci