Corn pasta with pink salmon, parsley, and a beef tallow grilled lemon, with beet juice marinated kale chips. Image Unavailable, Please Login
Around 6ish hours. I turned it off before I left the house, but then but it on high for 30 minutes when I got home to heat it up.
I cut the meat into pretty small chunks, so it was tender. Oh, and I did the first 75 minutes on high.
Sometimes the simple cravings are the best. Toasted baguette Hard (cold) salted butter Cocktail tomatoes Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
What's on a beef taco pizza? I got a butt load of Mexican cheese blend that needs to be used up! Image Unavailable, Please Login Image Unavailable, Please Login Tortizza! Image Unavailable, Please Login Parmesan crisps. If you like salty snacks, these are awesome with beer. Take good parmesan. Make into a patty. Cook at 450 F on parchment. More brown = crunchier = Mrs T. Less brown = chewier = T Image Unavailable, Please Login Wife bought pecans at Costco. Toasting them in butter with a touch of salt in my 14" Lodge CI wok. T
Made a couple small pizzas in the oven @ 850 degrees, took about 45-60 seconds for each pizza to cook Dough was made with our sour starter and beer instead of water aged a week, it was funky smelling for sure. Anchovies, 3 cheese, fresh garlic, California fresh oil oil. Yum xo Image Unavailable, Please Login
Those are awesome looking tomatoes for this time of the year. Are they Canadian hot house tomatoes? T
From their website: " Beef Taco Fresh salsa, ground beef, red onions, mozzarella, sour cream, lettuce, fresh tomatoes + cheddar." Tonight I'm running up to the bistro. Either have the shrimp po boy or beef dip.
Holy heck. You're the F-chat pizza maven! That embarrasses the bejesus out of our pizza efforts, especially Jason's! [emoji23] T
My aunt called me last week. She's 91. She got a flyer from a new place in her town that made "Pee Oh Boys". She calls me to ask what that is. [emoji848] Whut?!? [emoji15] K, so we chat a few more minutes, and she tells me their specialty is a "shrimp pee oh boy". At this point, I finally figure out what she's talking about, and am trying to stifle myself from busting out laughing. [emoji2] T
Thanks we just have lots practice Keep on cooking in new directions you will get it. I been making pizza from scratch close to 50 years now.
Fennel, orange, green apple, lemon juice Image Unavailable, Please Login Image Unavailable, Please Login
I'm picking my cousin up at the airport tonight. Since its in Richmond and its his birthday. I'll take him for sushi at my favorite Japanese restaurant.
Yessir. Inside the orange basket which is a squeegee/wiper of sorts, is a rotating stainless perforated screen filter. It has a gear connection to a counter rotating auger to the inside of it. The auger, driven by the motor grinds the vegetable matter between it and the screen filter. The gear also serves to push the pulp along its path as far as I can tell, and power the wiper, all counter-rotating to each other. Juice passes through the screen and is wiped from it to drain out the right spout, and the pulp remaining inside it is brought further downward by the spiral grooved auger and ejected out the other. Image Unavailable, Please Login It uses a slower speed and the auger/screen interface to juice, as opposed to a higher speed centrifugal juicer that uses centrifugal force to press juice through a screen filter. The latter will subject the juice to a little more oxygen leading to a minimal bit of oxidation, but it is very minimal, and only represents a wee bit of difference in the end result as to flavor and consistancy, if any. ———— I blended some onion, mushroom, cinnamon, and slippery elm into ground bison for a meal in a burger as an early dinner today. Having some red grapes and citrus juice blend on the side with it. Image Unavailable, Please Login
