Or, after the flour, another dipping an egg followed by Italian bread crumbs!
Maggie’s THE "NOM NOM NOM" THREAD
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Or, after the flour, another dipping an egg followed by Italian bread crumbs!
An egg, who the F can afford an egg, now you talking AI money!
Leftover chicken Piccata sammich
Good, but not the mind-blowing experience I was expecting. It has all the stuff I love:
Fresh baguette - check
Creamy, sharp goat cheese - check
Delicious chicken so tender you can cut it with a fork - check
Garlic, capers and lemon in a buttery sauce - check
…but I think it was just too many strong flavors competing with each other. Still awesome, but not what I was expecting.
Good, but not the mind-blowing experience I was expecting. It has all the stuff I love:
Fresh baguette - check
Creamy, sharp goat cheese - check
Delicious chicken so tender you can cut it with a fork - check
Garlic, capers and lemon in a buttery sauce - check
…but I think it was just too many strong flavors competing with each other. Still awesome, but not what I was expecting.
Forgive me for not having some tasty nom to post but have a question instead….
I’m needing another vacuum sealer. Have had 2 Food Saver brand over the last 25yrs but want to know if there’s better to be had. Don’t want to put out the money for one of the chamber types if I can avoid it.
I’m needing another vacuum sealer. Have had 2 Food Saver brand over the last 25yrs but want to know if there’s better to be had. Don’t want to put out the money for one of the chamber types if I can avoid it.
- Nov 3, 2010
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Well look who is back!
You barbarian.
Here is a tip. Right before you put that wasabi in your soy sauce , you point your finger accross the room and say "look at that" loudly.
If your quick you can also maybe slip in some lime you asked the waitress for extra.
You know the guy on the other side of the counter has a big knife right.
I admit that I put the wasabi in the soy sauce also. As much as I can. And still like little wasabi bombs for extra. It clears the sinuses. And yes, barbarian I am.
In Japan, people would laugh. Wasabi is added on top of the fish, not in the soy sauce.
They also eat sushi with their fingers (not sashimi, though).
They also eat sushi with their fingers (not sashimi, though).
I know, and if in Japan I would do it their way. “When in Rome…” is part of the cultural experience anyway.
When I was eating at real Japanese run restaurants in Detroit with Japanese vendors or clients, I followed suit. It’s a good thing.
Parole Board finally released me after new evidence was allowed in my new hearing. They just weren't buying "I've never seen that Goat before" excuse.
- Nov 3, 2010
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Thank you sir.
I’ve been on a fresh veggie kick lately, so the body is telling me I need something
In the 6 years living in Japan, 3 stationed and 3 working in Tokyo, one of them flying in Blue Fin and Big Eye, NOBODY laughed at Larry mixing his Wasabi and Soy together. Factoid.
Well I have been told the sushi chef may be offended.
Kind of like the time I was working at the Jever Fligerhorst and went to the canteena for Brotchen.
The woman on the register saw me put the contents of a couple Brotchen onto one.
Cost me a large flower bouquet to get back in good graces.
Kind of like the time I was working at the Jever Fligerhorst and went to the canteena for Brotchen.
The woman on the register saw me put the contents of a couple Brotchen onto one.
Cost me a large flower bouquet to get back in good graces.
Well that is because you are you!!
I are, now don't be a hater.
From the old country.
A good traditional way to serve bratwurst.
Cooking brats without catching them on fire:
Poke some small holes in the skin.
Put them in a shallow pan with beer and slowly simmer them till they are close to cooked through. They wont look good.
Then grill them , no grease fire.
A good traditional way to serve bratwurst.
Cooking brats without catching them on fire:
Poke some small holes in the skin.
Put them in a shallow pan with beer and slowly simmer them till they are close to cooked through. They wont look good.
Then grill them , no grease fire.
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Yummmmmmy....
My brother in-law suggested the opposite order, grill raw brats quickly to caramelize the skins, then simmer in good beer until cooked through. Serve directly from the beer. Preserves the beer flavor more.
I've tried both directions and can't decide which I like best.
A couple of revolations.
My wife has threatened to cut off my cheff Rick Bayless Mexican cooking shows because she is tired of going to the store for more ingredients.
So winter, dead grass and leaves need taken care of around smoker.
Water pipes thouraly covered hopefully and another batch of sub freezing temperatures rolling in.
My wood is way in the back.
Don't want a fire problem and hard to deal with yard and wood.
I have 2 thawed racks of baby back ribs that the wife is threatening to stick in a slow cooker.
The horror. The horror.
My wife has threatened to cut off my cheff Rick Bayless Mexican cooking shows because she is tired of going to the store for more ingredients.
So winter, dead grass and leaves need taken care of around smoker.
Water pipes thouraly covered hopefully and another batch of sub freezing temperatures rolling in.
My wood is way in the back.
Don't want a fire problem and hard to deal with yard and wood.
I have 2 thawed racks of baby back ribs that the wife is threatening to stick in a slow cooker.
The horror. The horror.
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Awaiting hip surgery, these cold fronts suck.
So if anyone has a good oven rib recipe I'd like to here it.
My take on grilling brats strait up is it's a team sport. If you think for one instant you can run inside to grab a beer or bathroom break, go ahead and call the fire department first.
Hello fire dispatch, what is the nature of your problem.
You turned your back on what?
Hey guys we got another one. Lol
So if anyone has a good oven rib recipe I'd like to here it.
My take on grilling brats strait up is it's a team sport. If you think for one instant you can run inside to grab a beer or bathroom break, go ahead and call the fire department first.
Hello fire dispatch, what is the nature of your problem.
You turned your back on what?
Hey guys we got another one. Lol
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- Nov 3, 2010
- 10,240
- 22,117
Just a dry rub, wrap in foil and let go at 350 for 35-40 minutes has always been ok for me? Nothing fancy, but haven’t had very many complaints
- Nov 3, 2010
- 10,240
- 22,117
Could always glaze with something for sure. I never got that far, some nice dry rub right from the oven/grill
Today’s leftover lunch. Steak strips, mushrooms, steamed cabbage , and cheesy smashed & roasted new potatoes.
Horror avoided.
Had been avoiding using the words ribs and oven in the same sentence.
Stubs BBQ sauce and sweet chili sauce 50 / 50 layered in the end with no cover.
You have to uncover and dry out the surface of the ribs first to get it to stick. Really more of an Asian American style thing than BBQ but were good.
Kind of got lucky on the indoor choice, outdoors ended up basically in red flag conditions before they were done.
The fire department appreciates cooperation.
Had been avoiding using the words ribs and oven in the same sentence.
Stubs BBQ sauce and sweet chili sauce 50 / 50 layered in the end with no cover.
You have to uncover and dry out the surface of the ribs first to get it to stick. Really more of an Asian American style thing than BBQ but were good.
Kind of got lucky on the indoor choice, outdoors ended up basically in red flag conditions before they were done.
The fire department appreciates cooperation.
Pan seared Salmon (seasoned with garlic salt, paprika, pepper, salt, dried parsley) with Cajun seasoned asparagus.
Got a crock pot of Texas Chili going
Should be ready around 5pm
Good day for it here in the chilly South Carolina Upstate
Oh ya no fing beans
Should be ready around 5pm
Good day for it here in the chilly South Carolina Upstate
Oh ya no fing beans
- Nov 3, 2010
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Beef stew simmering away in the pot. Had ice and “snow” last night with temps in the teens. Figured stew was the way to go
Chili and chicken pozole to choose from here. 22 currently with 17mph winds, gonna be 9 in the AM. Spring can't come fast enough.
Spring for us starts tomorrow
Going to hit the upper 40's in the Upstate SC
Next week supposed to get temps in the upper 60's lower 70's
Going to hit the upper 40's in the Upstate SC
Next week supposed to get temps in the upper 60's lower 70's
Well North Texas got some of this round. Was iether 7 or 9 degrees a couple days ago and has not gone above freezing yet out here west of DFW .
Axing watertroughs and hauling feed and water sucks balls.
Will maybe make some chilie tomorrow, too tired today.
Axing watertroughs and hauling feed and water sucks balls.
Will maybe make some chilie tomorrow, too tired today.
We were talking about my wife’s family back in Germany this morning, and that put me in the mood for a traditional German late breakfast today… baguette instead of a brötchen, but tasty:
Fresh roll cut in half, toasted and then buttered, with one side covered with layered cheese and meats; havarti, copa, mortadella, and salami in my case. The other side slathered with some jam or preserves to have while sippin’ your coffee.
Very satisfying.
Fresh roll cut in half, toasted and then buttered, with one side covered with layered cheese and meats; havarti, copa, mortadella, and salami in my case. The other side slathered with some jam or preserves to have while sippin’ your coffee.
Very satisfying.
6 am is when we ate brotchen and normally only one thing besides butter. Cheese or meat.
With a lagger for breakfast.
9 - 10 AM was for coffee and sweet rolls ect.
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Sour heart and tongue over knodles. If you want the recipe, you need to go here as I made a batch this morning.
Well not a lot of culinary Olympics going on around the dirt ranch.
Cold, breaking ice in troughs
and hauling water still.
Chili weather.
Got a batch of Tex Mex chili rocking out of cleaning up the fridge / pantry.
Cold, breaking ice in troughs
and hauling water still.
Chili weather.
Got a batch of Tex Mex chili rocking out of cleaning up the fridge / pantry.
