Thanks for the recipe T...…. I'm heading to Eastern Washington State again. They have a fairly large Mexican pop and have a few restaurants. I'll probably get Mexican either for lunch or dinner while there. Might leave tonight, so will be going out tonight. Not sure what I'm having yet.
I decided to leave tomorrow... I had salmon sushi for lunch. Since I'll be eating out lots. I'm going to have a simple salad tonight for dinner. I bought Olive Garden dressing at Costco. Might add some grilled chicken strips.
Thanks. I've bought whole beef tenderloins from Costco, untrimmed, but my knife skills are not the greatest. They never come out looking as good as yours. After a few days on the road, simple dinner. Rice and chicken with a little brewed soy sauce. Image Unavailable, Please Login T
Blood sausage And Normal sausage Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
I'll be heading to Eastern Washington State soon. Not many restaurant choices there. Mostly chains. I booked all my parents friends travel plans when they toured here last month. They gave me a thank you card with a $50 gift certificate to Panda Express. So that will either be lunch or dinner one day.
I don't remember when I learned about it, but it's how everyone suggests cutting meat for jerky. You get it just firm enough in the freezer and it makes it very easy to slice because the meat isn't moving around.
Firming up the meat in the freezer makes sense too me..... Now waiting for the border lines to die down. Problem with the summer and kids out of school. The border lines are busy on weekdays.
As mentioned, it's good to chill it way down or even freeze for Jerky and things you want to slice thin. that's how beef carpaccio is done FYI - It's not really helpful on a tenderloin as you need to open it up to get the tendon out..
^ Thanks guys. It's so hot here, I might buy a tenderloin and freeze it just to cool off! Tonight, it's gazpacho with tomatoes from the garden. Image Unavailable, Please Login This is what I collected after a few days out of town. I'm impressed we're still getting tomatoes with temps in the upper 90s. Image Unavailable, Please Login I sprinkled in a few of these to give it a bit of zing. Pequin peppers. Image Unavailable, Please Login Image Unavailable, Please Login Had enough tomatoes left over to make a Greek salad. T
Thanks. It's not my best, but I didn't want to doctor it up with tomato paste or such, mainly because that'd require me to leave the house. Those little peppers give it a nice zing. They pack a wallop! T
I just polished off a pizza with my dog babysitter brother. Got from local chain. Almost time to leave...……
Okay, a bit of story to this dish...My gf and I have really fallen for Nola. We have been 3x in the past 24 months. The food is amazing of course. But more so, the breadth of great food is fantastic; from Po-boys to soul food to haute cuisine. Perhaps my favorite place is Liuzza's By the Track. Its on the short list of places that I have to go to each visit and even went 2x in one week visit. They have many great things, but their signature dish is their BBQ Shrimp Po-boy. Its not fried shrimp like everyone else's Shrimp Po-boy. Its served sauteed with a tangy sauce on an open face sandwich. http://liuzzasnola.com/ My gf is obsessed with finding the recipe. She googled it and found 1-2 attempts by food bloggers or chefs. I knew the recipes she found were not right just from reading them...so I called Liuzza's this week and attempted to get the recipe, or even just the herb they use. No way! Its one of those secrets. The server that answered the phone said "I don't even know it, they won't tell us". So...here is our attempt (I left the lemon slices because I thought they looked good, normally you pull them out): Image Unavailable, Please Login And here is the original from our 2016 trip: Image Unavailable, Please Login
