A huge batch of F-chat chili. The first of 4 chuck roasts going in! Image Unavailable, Please Login The stove already looks like a war zone! T
Image Unavailable, Please Login Roughly 6 lbs of chuck roast cubed. Now it's browning. Sharp knife made short work of the chuck. Being partially thawed helped, and also helped separate the meat from the tallow...T Edit - that's a 12 quart Lodge Dutch oven.
You need a second or third home - there's a place around the corner from me . . . Sent from my SAMSUNG-SM-J727A using FerrariChat.com mobile app
Our Popeyes is still under construction, drove past yesterday. Had a coupon, so did A&W for dinner. I didn't notice the coupon was a choice of burgers with fries and a pop. They gave me the wrong burger. It was o.k.. Tonight I'm thinking of fish N chips.
To speed it up, get one of your mining helmets & supervise the construction, with great gusto and aplomb. Sent from my SAMSUNG-SM-J727A using FerrariChat.com mobile app
Second dinner in London, scallops and stuff salad: Image Unavailable, Please Login Image Unavailable, Please Login
My wife agrees, but I think she'd prefer a property up by the Red River. The one that separates Texas from Oklahoma, not the one that separates North Dakota from The Lower 47! Image Unavailable, Please Login Now, we play the waiting game. After this, I added a big onion diced up. And, a diced red bell pepper. Tweren't getting any fresher in the crisper. T
Fortifying with wine....the chef, not the stew. I'm watching the Cowboys game. ☹️ Image Unavailable, Please Login T
Hey now, who asked you! Cowboys are putting me off my feed. OK, that's a lie, I'm starving! Image Unavailable, Please Login Chili will take a lot more simmering, so I whipped up a red lentil daal - chicken, chard, chicken broth, spicy orange sauce, red lentils. Will go over brown rice. T
Chicken & lemon are one of my favorite combos! I gotta try this. https://www.food.com/recipe/lemon-marsala-chicken-breasts-289365 T
IMO....that recipe needs juice from 2-3 lemons, and only 1/3 cup chicken stock. I add a few tablespoons brown sugar for balance to acidity. I sauté the chicken thin cutlets and remove, then in same pan add the shallots and garlic, then Marsala and light on fire to burn off alcohol, add butter and stock and sugar and pour over the chicken. Tart, sweet, hint of wine.
Discovery might just buy it...….. Hit Brodeur's Bistro at around 3pm. I'll call it an early dinner. Had the beef dip and poutine. menu here: http://www.bbistro.ca/wp-content/uploads/Web-foodmenuJune2019.pdf
Apologies, one more question - I'm seeing most marsala wines online listed as sweet or dry, do you recommend one or other? Thanks! T
Either is fine but I use sweet if I can find it. Preference. I don’t use a recipe. Just kind of feel and taste my way thru.