What's For Dinner?

Nope, it melds in from brining. I just rubbed some olive oil (reg not ev) and another modified blend from my brisket rub last week. Thinking I'm about to order a pizza for lunch and then throw these on when I get home. Figure it won't take that long, but will take longer than I think possibly.


Plus, if I have pizza, then I can drink earlier.

 

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Hot turkey sandwiches with last nights left overs.

 

Let me at it!!!

 

Some bacon, jalapeños, onion, garlic, and spinach on the stovetop.

Added this and some sauce onto three color cheese tortellini (costco!)!

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Decided I don't feel like turkey again. Brother is over watching football, we ordered pizza for lunch. Now trying to decide on dinner, brother can be a PITA when it comes to dinner decisions. Maybe Chinese.

 

Treats... Made sushi today. Salmon and imitation crab. I’ve done better, pretty rough today, it’s all technique, or lack of... will do better tomorrow!

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Scallops & sashimi! [emoji2]

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Shrimp ramen. Homemade shrimp broth, ramen noodles, the pickled red onions & jalapeños I made a few days ago & Huy Fong garlic chili paste.

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I'm loving this stuff!

T

 

Brother doesn't like anything Japanese, even the cooked non seafood stuff. Ended up at McDonalds. I was hungry and had to pick up a prescription for my mom. McDonalds is just up the road. Didn't give him a choice, he was being picky.

 

Valdostana, carbonara and a salad.

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Sent from my iPhone using FerrariChat

 

No pics. Fail.

Got busy doing cable management in my office and forgot to set the timers. Didn't completely ruin them, just not picture worthy. They are a tad saltier than I prefer, but just a tad less next time.

 

Did you just discover that goodness? It is great stuff. I almost always add it to my asian marinades.

I somehow was way ahead of the curve on siracha though. Ate that stuff long long before it ever became a fad.

 

Yes. To be honest, until recently I thought it was the same as sambal oelek!! Lol. Since the jars look so similar! [emoji23]

I never heard of sriracha until I spent some time in California about 30 years ago. I think I now prefer the Tabasco version to the Huy Fong.

T

 

pork butt on sale so made I Image Unavailable, Please Login talian spicy sausage and pot sticker filling.

 

Do you have your own grinder?
T

 

Yes, a chef mate I think. It attaches to the kitchen aid mixer. Works fine for small jobs.

 

Then I had to buy the sausage stuffer parts to use with the grinder attachment.

 

I love that stuff....the rooster sauce!

 

Me too. All 3 of their products are excellent - sriracha, sambal oelek, and the chili garlic sauce.
Just the right amount of heat for my taste buds, and I love all the garlic in them.

Great success story too by the Huy Fong founder...

https://www.vice.com/en/article/zmj4ae/the-story-of-sriracha-is-the-story-of-america

Turns out Huy Fong was the name of the ship on which he left Vietnam in 1980.
Which I did not know.

T

 

I'm thinking of getting a T-bone at the butcher shop.

 

Such a great story. I gotta say I don't like the siracha...I know I'm in the minority but not my favorite hot sauce. Just doesn't speak to me.

 

About 1/3 of the massive assembly line this afternoon...pork pot stickers, rolls with cabbage, bamboo shoot and pork, and won ton with cream cheese. The rest is freezing on sheets for eventual storage in the chill chest. Image Unavailable, Please Login

 

I read an article that the neighboring areas to his factory were so inundated with hot chili vapors, people couldn't go outside, etc blah blah blah. There is always a complainer!

 

In my best Yoda voice...Do or Don't. There is no try! [emoji2]

Bone in ribeye from Kroger. Plus a Costco Angus burger for the pooch.

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I made a paste out of harissa and Tabasco as a dipping sauce.

T

 

Try the Tabasco version? I find it a bit more garlicky than Huy Fong. Of course, if it's the garlic you like, the garlic chili paste is the way to go!

T