Have an MBerry first then eat it. https://www.amazon.com/mberry-Miracle-Fruit-Tablets-10-Count/dp/B001LXYA5Q/
Chicken parm, carbonara and fried cauliflower. Image Unavailable, Please Login Sent from my iPhone using FerrariChat
I've read about those! We made a vinaigrette tonight with one of NbyNW's Meyer lemons. I wouldn't eat them straight like him, but they're very pleasant compared to a regular lemon. T
They are really fun! We make a platter for guest's experience so they can try an assortment of foods while "under the influence". People seem to have a lot of fun with it!
Thanks Tom. I appreciate that. I realized I forgot to sear it!! So it didn't have any of that greatness. It needs to be sliced thin like prime rib. It really reminded me of eating prime rib. You know that taste and texture. I also made a treat after saying no a few times this evening. I'll probably post that tomorrow since I think I'm gonna save it for a morning snack with coffee.
Hence my suggestion of horseradish! To be honest, I'm not a fan of searing a tri tip. I just like to smoke it at as low a temp as I can. With oak. Since its kind of a delicate taste, last few times I finished it up in the oven to avoid making it too smoky...T
Plan was Chinese take out tonight. But its snowing here this morning. If its still snowing by dinner time, I'm not leaving the house. I can drive in snow, its the other people that worry me. Lot's of cars on the road with summer tires here. I'll get pizza delivered if still snowing.
Yep. It's really something how instead of a singe, it just makes it sing, isn't it? Hmmm . . . I oughta try it with a pork chop & chicken & . . . Sent from my SM-G973U using Tapatalk
Football snacks.....PBR, Champagne, Caviar and sour cream onion dip with Ruffles chips. Oh Baby! Image Unavailable, Please Login
Try sous vide your tri tip....22-24 hours at 129 degrees, then sear to finish. Tenderist (sp?) tri tip I have ever had
That looked great - another option for sauce with tri tip is a chimichurri - that's usually my go to with tri tip.
Inadvertently on a few occasions! When I do salmon outside on the gasser, if I can get the grill hot enough, and don't flip it, I can get the skin to separate from the flesh and crisp up. I remember seeing crispy salmon skin on some TV show, Iron Chef?!?, and thought - That's weird! Then I tried it, and it was good! T
I descale the skin, dry and salt it for an hour on the counter, wipe salt and moisture off. Then smoking hot carbon steel pans, oil and sear the skin for 3-4 minutes or so...then into 500 degree oven to finish 3-5 minutes depending on thickness. Pull off and chow...pretty easy and good. Always crispy and delicious
Perfect char 22oz bone in ...Culpepper steakhouse Texas. Image Unavailable, Please Login Image Unavailable, Please Login
That's really my favorite. I've made it several times. Although reheated is never the same, I did a 5oz piece with some topping for 10 minutes to a preheated oven set to broil on high. The flavor was way better today.
I was going to make a turkey casserole. But Walmart only had cream of mushroom soup with no salt added. Don't like the no salt stuff. Ate the pizza left overs for lunch. Bought some ribs at a grocery store next to Walmart. Think I'll make those.
