^ It’s amazing how fast things move here! Blink and you miss.
I’m no ahi expert, but it didn’t smell fishy at all and was tasty and the texture was as normal. I only bought it because it was so cheap, but I’d never noticed the price before...not sure if that is the normal price or not at my Costco.
Damn 3 meat BBQ platter, that’s what. Oh, and caramel apple bread pudding for dessert! Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using FerrariChat
Yeah, we have 13 chickens so it's a damn good thing I got it figured out. Whenever I don't work nights I eat scrambled eggs every morning- kinda cool to be cracking open eggs so fresh they're warm... I recommend making cutlets as you'll have leftover egg whites. Pork is fine they needn't be veal. I also have one of those Italian electric cheese graters - NO pre grated cheese please...also, I am Italian so I eyeball everything. 1. 8 egg yokes in a deepish bowl with about 1 cup of cheese- needs to be at least 3/4+ pecorino (romano) and the rest parmigiano (I like the sharpness so it's all pecorino for us). Combine and make a thick paste with freshly ground pepper. 2. Render and crisp 4-5 oz of guanciale (or pancetta if you can't find it) in cubes or lardons. 3. Cook pasta. Needs to be dried pasta- fresh doesn't work too well. 4. With 4-5 min to go whisk in a cup-two of pasta water to the paste to make a sauce (temper the eggs- u don't want them scrambled). Add more pepper. You want this more thin than thick or your cheese will seize. 5. Pasta goes in your mixing bowl with the pancetta & combine with the sauce. Keep swirling it to cook the eggs with the heat of the pasta.
And thanks! But my son is home- and he doesn't like fish so we eat a lot less healthy than I'd like, and my wife insists on a starch especially for him, but I try. COVID put grad school on hold for one year, but.....he did do a dual major in 4 years so I view it as a push. Now he has two programs to get his music masters- UT and U of Denver- the latter a near complete full ride. Feast or famine.
thank you so much for the detailed recipe. We get fresh eggs from nearby farms, so I’ll make sure we have those when we make your recipe. Gotta track down the pork and cheese here. Will report back when we try it. Thanks again!
I plan to try Five Guys for a bacon cheeseburger and poutine. Every time I've driven by the place, a line out the door.
Happy Easter everyone - smoked prime rib and tenderloin getting ready to go in the smoker - Image Unavailable, Please Login
Crostini with ricotta pistachio broccoli chili flakes it was ok Pea leek soup with poached salmon was great Son made the cake from scratch (well except the mini eggs) Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using Tapatalk
wow! (those crostini only meriting an "it was ok" makes me wonder if roasted brussels sprouts would be better in place of the broccoli? IIRC a place in Scottsdale that has amazing crostini does one very similar and they use brussels and iirc a bit of honey.) Very ambitious meal ya'll made!
Here it is cooked - all gone now ! Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Just a little prime rib for the wife and kids It was so small it kept falling over had to lean it on the pan Tomato salad, mashed potatoes Avocado chocolate pudding Pulled a little late at 120F rested about 15 min. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Sent from my iPhone using Tapatalk
My wife would cry years of wow over the doneness of that beef. Mine would be tears of joy! I'm still amazed at how you can get the outside such great color while the inside is perfect. Image Unavailable, Please Login Chili. Long way to go. Big batch. 6 lb of chuck roast cubed up. Tonight is lamb on the grill. Marinated in rosemary, lime (didn't have a lemon), S&P, garlic powder, tarragon. Image Unavailable, Please Login Image Unavailable, Please Login Happy Easter! T
Thanks! here’s a pic cooking the mushroom ajous in the wok since it’s huge burner can reduce down the sauce pretty fast .. View attachment 3941505
Had family Easter dinner today. Sister dried the ham...uh I mean baked the ham I bought a small leg 'o lamb roast and sous vide'ed it overnight. Had to sear it in a frying pan so didn't get very good browning but it was nice and medium rare. They had some kinda potato thing my nephew in law did in a pan that continually overflowed smoking out the oven and the entire rest of the house. I had salad and meat. Was still tasty and nobody walked away hungry. It was a ZOO with all the young kids running in circles all day after being hyped up on Easter candy!!
Five Guys was too busy. Line out the door. Ended up doing a pizza at Pizza Pizza. A meat lovers. Tonight is Costco chicken pot pie.