Make sure the calories count, Max! Homemade chana masala. Sweat an onion. Dice a tater (hey, it was handy!). Add turmeric powder. Garlic powder. Ginger paste. Fresh cracked black pepper. A little coconut milk. Tomato sauce. Simmer. Need to reduce a bit & thicken up here. Image Unavailable, Please Login T
Forgot to take a picture after I cooked and plated. Better late than ever......seared curry scallops and stir fried vegetables. Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
Blackened Chicken in the tilt skillet Image Unavailable, Please Login Image Unavailable, Please Login
In Krakow for a few days. Late night snack after arriving; Ania’s Mom’s Pirogies! Some filled with meat and some “Ruskie” (potato and cheese). So light and yummy! Image Unavailable, Please Login
Last night did Panda Epress. First night was a steak fajita burrito. My keyboard is missing keys, spilled on it.
Some steak and mexican platter. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Looks kind of like a quesadilla? We're going old school tonight! Image Unavailable, Please Login And, after listening to my stories about how we couldn't afford name brand Mac & Cheese as kids, she insisted on Kraft. T
BGE and pizza, first time with Wegman’s dough. Had to thaw it faster than usual. Slightly overcooked and still pretty good. Bad lighting for pictures. Image Unavailable, Please Login
Indeed. I was humming the theme song to The Jeffersons! Head over to Wegmans, I'm sure they have it! T
Righteous looking crust. Do you coat the dough with olive oil before putting the toppings and sauce on? T
Don’t think so. Sauce straight on the dough. The wife put it together and I cooked it. We watched some u-tube videos of pizza places in Rome. We’re nowhere close! Like magic over there.
Cast iron filet, sautéed dandelion, heirloom tomatoes with Auricchio. Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
Before the drive and pizza... five more lights done. Then treats, then pizza. Image Unavailable, Please Login Image Unavailable, Please Login
It’s also known as a braising pan - it’s basically a big pan/pot combo use appliance for bulk cooking - I can cook jambalaya for 150 people, 35 gallons of soup , spaghetti , or use it like a skillet and fry chicken, bacon, pancakes, even eggs. Lots of them. And even heat that’s easy to regulate. That night I took the pics , I cooked 40-50 pounds of chicken and sausage , diced it up and folded it into rice.. makes cooking for a party pretty easy . Image Unavailable, Please Login Image Unavailable, Please Login here’s a link to the one I have - https://www.webstaurantstore.com/vulcan-ve40-40-gallon-manual-tilt-braising-pan-tilt-skillet-208v-3-phase-12-kw/901VE40.html
Yesterday, Ania's mom made a nice dinner for us; - My favorite soup - Zurek (aka white borscht, a sour fermented rye flour soup with marjoram and white sausage and egg. Yummy!) - Braised Beef with bacon and veggies - Served with the usual sides and some buckwheat with mushroom sauce. (very authentic polish meal here) Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Today we went out to a small little very authentic restaurant in Krakow. Its one of our favorites to take out of town guests...and since we are essentially now merely visitors to Krakow, we took ourselves today. We had: - Polish beer (I love the local beers because they are lighter, lager styles that I prefer in general) - Another bowl of Zurek (also good, but different than her moms, they use more cream and no egg and they add a scoop of mashed potato in the center) - Potato pancakes with "Hungarian goulash" - Pork cutlet (pounded flat, dipped in batter and fried - like Milanese or Schnitzel) - Also came with the "usual sides" of potato, sauerkraut, grated carrots (not pictured) Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Thanks for the info Rob! It's not too often you see blackened chicken. But I love it, just like blackened fish. Or maybe it's because I don't usually look at the chicken menu when I'm out to eat.
Stopped at a restaurant, can't remember its name. Had their prime rib special. Very good prime rib. Now defrosting some moms spaghetti sauce. Gonna have spaghetti and meatballs. Cheating on the meatballs, they are precooked Kirkland deal.
Last meal on this trip to Krakow, the last of her mom's pirogies and some breaded chicken cutlets. Added veggies because, well, they are needed here in the face of all the carbs and meat. Image Unavailable, Please Login