Old school crispy shells. Yummy. Image Unavailable, Please Login Made mini pizzas. I went with Thai "Ascent"chili peppers, from our garden, on mine. Heat levels reached from pleasantly warm to raging inferno! T
My Sicilian grandma made those during the holidays when I was a kid. Those look so tasty! Image Unavailable, Please Login Fish tacos a few nights ago. Mahi. Sambal oeleck on top. T
Buffalo wings and garlic butter wings with a mix of spices Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Visiting LA for the weekend. KBBQ with my niece. Nice banchan assortment. Pork belly, beef belly, brisket, pork jowl, dry aged rib eye. Yummy. Glad I brought extra clothes… Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Soju, wife loves it so do I but half a bottle and I'm pissed. Can't handle alcohol. Had a South Korean friend that would have 6 - 8 of those in one sitting and still stood straight
Haven't been cooking lately. But need to get back to it. Image Unavailable, Please Login Image Unavailable, Please Login
Cooked on the grill? Do you serve like a tri tip? I have a picanha in the freezer. Need to use. Think I’ll copy and accompany with a chimichurri this weekend.
I smoked this like a brisket. Came out pretty good. I didn't feel like making chimichurri, and didn't want to buy the ingredients. I also have a tri tip in the freezer too.
Anyone know about pasta al assassin? Very time consuming bc toast pasta 1st then slowly ladle in sauce till soft. Like risotto. I'm looking for easy shortcut. Toast pasta 1st then just boil it in sauce at 1 time so don't have to stand over pot half hr. Think it would work that way?
Jonesing for some bagel & lox lately. Guess I am going to make lox again. Will post them up in about 3 weeks. This week is a mess and they take a while. Maybe make the bagels too but we will see; the process is long and complicated.
3x3 smash burgers using dry aged ground beef from Edwards aged meats Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Absolutely a great looking and most likely great tasting burger. I have to ask because as soon as I saw the package label, I laughed Why is it call beef Crack ? Am I missing something ?
Awesome looking meal. Just ordered a 120 day dry aged strip steak from Edward's to cook for the missus on Valentine's Day. Can't wait. T
Arse meat would be rump roast in the States! [emoji6] Image Unavailable, Please Login We've had ice storms the last few days, so it's indoor grilling. Tight fit but we made it work. Steaks and zucchini. Image Unavailable, Please Login Indian inspired lentil soup with curry powder and turmeric. Meh. It needs something. T
The local butcher shop butchers and sells local full-blood wagyu. I noticed in the case they had so-called "finger steaks" that I believe are trimmings left over after taking the better cuts (supposedly top sirloin). I didn't get a before pic, but they were very marbled as you would expect. I marinated them in a gross-sounding combo of a little bit of whatever I found in the fridge and pantry (let's see, there was; dijon mustard, Worcestershire sauce, gatorade, soy sauce, pesto, black pepper, oregano, smoked paprika, and perhaps a couple of things I've forgotten). Then grilled and served with baked potato and green beans. Shockingly, that marinade concoction tasted pretty good Image Unavailable, Please Login
File this one under, "win some, lose some, get botulism sometimes" My wife has been watching Rick Steves episodes lately on Youtube while doing her morning workout. She's a bit obsessed (she only discovered him last month). Anyways, seems Rick enjoyed a Bouillabaisse in France on one episode and my wife was set on making it at home... So, we set out to get the needed ingredients, and suffice to say, living in nowhere rocky mountains means little chance of finding some of them. For example, the recipes I found emphasized using "only the freshest fish and seafood". Well, "yeah" I imagine so since you basically are making a fish soup... So...the local market has some decent fish, but zero fresh seafood (mussels, clams, shrimp, scallops, calamari, whatever). But wait, the butcher says, we have a frozen product that comes in a bag with a mix of seafoods. So...I grab that and return home. We spent an evening making this dish...frankly it looked pretty good along the way. Expectations soared to unreasonable levels...we added the fish and seafood at the end of the cook, and my wife made some nice crostini to go with the soup. Sat down to eat this decent enough looking soup and...yikes! Let's just say it was thrown out with prejudice...not down the sink, not into the garbage in the kitchen...nope, wiped from existence in our home, and out to the curb immediately. It was disgusting. No botulism, but that was just down to our quick action to dispose of it and perhaps a bit of luck... Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
You are a legend my friend! Dairy Queen used to have steak fingers but finger steaks. Nothing a good looking as that, I can assure you...T
This is a good Lentil dish: "Misir Wat (Ethiopian Spiced Red Lentils)" https://www.daringgourmet.com/misir-wat-ethiopian-spiced-red-lentils/ I cheat and use a commercial Berbere spice.
Made the assassin pasta. Really good but tiring to stand over pot half hour. Image Unavailable, Please Login
