Posting vegetarian in the section??? That Hass to be like posting car content in silver. Might be of animal offense!!!! actually looks kinda good.
LOL. An omnivorous crowd in this thread, but definitely weighted more heavily towards the carnivore end of the spectrum. T
A disappointing attempt at making fresh Mazemen (brothless) pork ramen. This was our first try. Part of the recipe to make the fresh noodles is to bake the baking soda for one hour before using it, but we couldn't get it to dissolve, so the noodles just weren't right -- texture was ok, but not the right flavor. We really wanted to beat the Mazemen from our favorite ramen shop. Did not succeed (yet). Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Bake the baking soda?!? Never heard that one in a recipe. The pork looks like it came out great though? T
WAG....heating Baking Soda (Sodium Bicarbonate) converts it to Sodium Carbonate (Soda Ash)... "sodium carbonate is therefore one of the components of kansui (かん水), a solution of alkaline salts used to give Japanese ramen noodles their characteristic flavor and chewy texture;"
I'm a chemistry major from back when the periodic table was dirt, water, air and fire! So, I approve your idea. [emoji2] Of course, if the goal is to make sodium carbonate, why not cut to the chase and use baking powder. Hmm. Sounds like I'll need to do some reading. Image Unavailable, Please Login Pork chops from a small town butcher. Topped with fleur de sel. I forgot to take the "after" pic. Grilled and finished with harissa and cayenne powder. T
We'll have to sort out our cabronates next attempt . On to more successful ventures -- ribeye & mini portobellos Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Image Unavailable, Please Login Image Unavailable, Please Login Pizza. Topped with Snow White habanero and sugar rush peach chiles from last year's crop. Perfect perfect level. T
Carbonara using 36 month old parm. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Another pizza night. Growing up in Europe, my wife and her mom and babcia only used fresh yeast. For whatever reason, its rarely available in the USA (at least out west - although each year I check online I find another place that will ship it for $$). Anyways, we picked up a bunch at a Polish Grocery down in SLC a while back and froze it. Then realized we could use it for pizza and tried it instead of Caputo dried yeast this night...and...this was by far the best dough and best crust we have made. Crispy and delicate on the outside, fluffy on the inside. Good chew. We have a bunch more frozen, but I sure wish we could get this stuff easier in our country - its available everywhere I've looked in Europe. (its amazing for breads and everything else too of course) This time we tried one new pie: - Veggie with thin-sliced zucchini, mushrooms, sundried tomatoes, chopped onion, and a bunch of chopped fresh oregano from the garden, and a bit of feta cheese in addition to the mozzarella and parm. - Margherita - Combo with mushrooms, pepperoni and onion. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Got a new (to me - neighbor is moving and sold it to me for a song) Weber Genesis grill * and broke it in with a couple of friends over for dinner that night by grilling up my go-to summer meal of Ribeyes, Corn and Potatoes. (sorry for the lousy pics as I was rushing around entertaining) The local grocer had both prime and "certified angus beef" ribeyes. They said the angus was supposedly a bit better than choice grade. The two looked about the same marbling wise. I picked up both and did a side-by-side and frankly couldn't notice any difference in texture or chew or taste. It was lower-grade prime imho based on how it looked anyways. The prime was 2x the cost of the angus. So, just confirming its all about the marbling and the individual cow rather than the "label name". For whatever reason the butcher cut these things huge. The prime was the larger one and weighted 26oz even though bone-less. The angus was 22oz. * Gotta rant a bit. I've had Weber gas grills since my first BBQ back in the 90's. They were built like tanks and worked all the time. They remind me of the 1970/1980 MBZ in that the lid has heft and closes with a thunk reminiscent of those MBZ doors. Anyways, when I moved to London back in 2019, we sold our weber's at our homes here. Came back in 2020 and found that they were now $1000++ for the basic model with a side burner. I recalled paying $600 for my most recent one before that. So, feeling a bit cheap I bought a Char-Briol something-or-other for $350 based on a friend's glowing recommendation (and used the savings to buy a smoker). So I've using that for the past 3 years. Was very happy to see a facebook ad from a guy a mile away selling the now $1800 version for $250 and ran over with my truck to grab it. I can confirm the quality seems to be same as ever (this is a new-looking 2016 model that this meticulous owner keep in great shape). So I'm back in the weber biz, if history is a guide, this one may well be my last grill Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
I had a Brownie Oreo Cupfection from DQ for dinner last night. Tonight pesto linguine with Costco rotisserie chicken. Going to stop at DQ on the way home from the dog park. Feel like a Blizzard and need to get the dog Bella a birthday cone. She turned 3 on the 10th.
Does DQ have pup treats like Starbucks and a few other places? Happy Birthday, Bella! Image Unavailable, Please Login Habanada. A no-heat habanero. First two of the season. Indeed, it takes exactly like a habanero if you scrupulously remove all membrane. Like a not-overly-sweet bell pepper with a citrus taste. Wish they sold them in stores. Good snacking...T
No DQ doesn't have specific dog treats. I buy her a small vanilla cone. Last night was chicken burgers. Tonight I might run down to Blaine, WA and get some fried chicken with macaroni salad. Depends on how busy the border is. The U.S. side has transferred a lot of agents to the border with Mexico. Net result they are short staffed and means the border can become a 90 minute wait to cross.
Heirloom tomato and mozzarella bruschetta, and puttanesca sauce for pasta. Image Unavailable, Please Login Image Unavailable, Please Login
BBQ quails in peri peri marinade with roasted whole potatoes , rocket salad and avocado. Image Unavailable, Please Login
Never heard of those but that sounds good i like the flavor of habaneros. I have lots of peppers but haven't had many ripen up yet. Fresno plants look like they're all gonna turn at once. Bulgarian carrot has quite a few. Of course been eating shishito for a while now. Have a few Anaheim getting big and lot of Big Thai but all still green but have still been using some. Tonight it was rotisserie chicken again and threw a few more breasts on while the grill was fired up. Also had green beans, little onions, and shishito peppers that I threw in the saute pan and charred up. Added a little soy and butter right at the end. Chicken was great. Also had tomato and cucumbers salad out of the garden and some crusty bread to dip in the juices. Image Unavailable, Please Login
