Thanks T. I worked off Ina Gartens recipe on the web but toasted the heel of a doughy Italian bread and chopped/crumbled it up. Worked wonderfully. Typically I use stoned wheat crackers as my binder but this definitely worked better. Also split the mayo w Greek yogurt. Figured I’d save the calories for the sauce. Blueberry and spice sounds nice. Thanks - I’ve gotta try that one out. Sent from my iPhone using Tapatalk
No! No! No! NO! I just threw up in my mouth. Blueberry and chipotle and ketchup? That sounds so disgusting. Of course, I'm not much of a ketchup fan other than with fries. It is the number one most overrated condiment in the world! And it sure as hell doesn't belong anywhere near anything involving salmon. LOL
Corn pasta, topped with seasoned (Rosemary/Sage/Fennel/salt) ground goat, mizuna mustard greens, jägermeister honey mustard, superfruit jam, lime juice and olive oil dressing with zest. Image Unavailable, Please Login
That's why I make my own, because if you cut the along of sugar by half or even a quarter, it's a lot less sickly sweet IMO, and closer to a barbecue sauce. T
Eclectic mix of ingredients, as always, Ron. Did you make the pasta yourself? Store bought? Image Unavailable, Please Login Beef veggie soup. Homemade beef broth, turnip, celery, black soy beans, usual spices plus chili powder. Beef was leftover chuck roast (cubed) from previous chili making endeavor. My Aunt Josephine always said "No one likes a braggard" but it was pretty dang good! Especially with a few splashes of habanero Tabasco. T
At the farmers market here in SoCal we got Papusa's with fresh made pineapple guava juice with loads of chunks of fresh fruit Damn this is the best tasting thing I ever had Image Unavailable, Please Login
It’s a rainy cold day here, Tom, for which your soup would be a good antidote. With some thick cut “Texas” toast, garlic scraped and buttered.....mmmm! Mine was just storebought pasta - Aldi house brand.
Hi Ron... We had a two day "cold snap" (got into the mid 50s over night! ) mid-week. Good excuse to whip up & enjoy a few batches of soup. If it had lasted longer, I might have gotten some baking in. Hope it clears up and warms up soon for y'all. T
It's one of the great foodie things about living in the southern and western U.S. Just about any hole in the wall Mexican or Latin American joint, you can eat like a king for not a lot. Now I'm hankering for street tacos. T
Leftover reheated Chinese. The orange beef is pretty good. Image Unavailable, Please Login Sent from my iPhone using FerrariChat.com mobile app
Rhubarb pie with French whipped cream for desert. Going to pass out now Image Unavailable, Please Login
Haven't had decent orange beef in dog years. Lemon chicken? Yes. Orange beef? No dice. Image Unavailable, Please Login Last night, fish fry. Hushpuppies were great. Fries soggy. Small town up in north Texas has a fish fry every Fall to support their volunteer fire department. Good country music, food is OK, good cause. Gotta remember to bring my Tabasco next year! T
If my matb is right it's about 120 large portion servings - we vacuum seal it in family size amounts and put it in the freezer - comes in handy on work nights - the goal is to do more of this style cooking and freezing protocol so we don't have to cook weeknights as much-
It was just a cooking party ! Would have loved to have some help!! All of this food makes me hungry - great thread and makes for good reading when you can't sleep at 4 AM!
Chicken and broccoli stir fry. A little teriyaki. Some brewed soy sauce. Love the high power burner on this stove and cast iron wok, its closest to "breath of the dragon" I can get indoors. Image Unavailable, Please Login T
Threw it all in, 200F and ran a bunch of errands. Came home good to go! Image Unavailable, Please Login
Looks awesome. I know a few guys that swear by the egg. I’ve only ever had one meal out of it. I can see why though. Made a real Caesar to put over some butter lettuce and organic chickens. After I cooked them obviously... Image Unavailable, Please Login Sent from my iPhone using Tapatalk
Yep, BGE awesome is great for chicken. Great for keeping it from drying out. I'd assume same would apply to pork. That looks great, RGVA. T
Image Unavailable, Please Login When we were cooking tonight for a dinner party I thought of you and popped this quick picture - when you go through the next door it's a negative 5 degree freezer - this is the cooler - pardon the lack of stuff - I've been traveling a bunch and not much cooking going on lately -
