I have a neighbor that came over from Linghai China in the 70s. She is in her 70s and probably one of the most pro American, anti communist people on earth. She lived it and has seen the damage first hand. I took her some BBQ a month or so ago when I cooked and she just showed up at my door with this ginger shrimp just in time for lunch.
-
Having trouble using the site?
Contact support
Maggie’s THE "NOM NOM NOM" THREAD
- Thread starter 1J04
- Start date
The woman was harvesting today. Beans and taters with a touch of Italian salad dressing, silver queen corn, cucumber and tomato with a sour cream dressing and a Greek meatloaf. All from the back yard.
Sorry, no pics. It was almost ready when I walked in this evening and smelled sooo good I didn't think about the pictures. Maybe next time
Sorry, no pics. It was almost ready when I walked in this evening and smelled sooo good I didn't think about the pictures. Maybe next time
Wife made some mufalata style sandwiches.
3 Italian meats 2 cheeses the olive salad some onion slivers but the kick was she cooked the meats some and then put it all on sourdough bread like a grilled cheese sandwich.
3 Italian meats 2 cheeses the olive salad some onion slivers but the kick was she cooked the meats some and then put it all on sourdough bread like a grilled cheese sandwich.
Any corn smut eaters? Neighbor was griping about this on his sweet corn and I mentioned seeing on some food show that it was eaten in Mexico (huitlacoche). Tasted some straight from the cob and still had a mostly corn flavor. Supposedly can use just like mushrooms so may saute some tomorrow if I'm still alive.
I saw a show on that and they cultivate it on purpose in Mexico so I'm guessing good.
Never had a chance to try it.
My friend, that's ole' skool cooking. Simply ingredients done right.
All you need is some white rice and chopsticks and you're GTG!
Ginger ale battered fish and chips. Oh so delicious. Cod and Halibut.
Anything to make california bearable, amirite?
If you ever find yourselves in San Diego, the restaurant is below:
bullyseastsd.com
If you ever find yourselves in San Diego, the restaurant is below:
Bullys East - San Diego
bullyseastsd.com
Got sent in from the bench unexpectedly a little late in the game.
Wife got buisy confirming her new woman's trap and skeet league evidently the big boss decided she should run it. She can't shoot a shotgun at the moment due to a bad shoulder that will probably need surgery again.
A 10 week league, 5 trap and 5 skeet. Luckily this range is close less than 15 minutes.
Anyway skirt steak rubbed with Dale's marinade, fajita seasoning and Uncle Cris steak rub. Hard sear both sides and pull it off to rest wrapped tight. It will finish cooking.
Insead of grilled or sauteed peppers and onions I chopped and served raw / street style with cilantro and limes, crumble cheese.
Tip: get a comal for heating the the tortillas and traditionally flower tortillas are blistered black in a few spots on a dry very hot pan.
I like to slightly butter one side you lay butter side down spin it with your fingers then flip it quickly to butter second side let it get light brown then flip it with the butter knife. I also like corn tortillas.
Last edited:
Nothing fancy, home grown pork steaks.
Sliced a few cucumbers and onions from the garden. A bit of pickling season. 8 or so Thai Chili's chopped and topped off with vinegar and water.
My cholesterol is gonna go through the roof. I’ll have to start grilling this.
Beer battered Halibut,tater tots and Hush puppies.
Beer battered Halibut,tater tots and Hush puppies.
So what's the secret to getting it rolled or stuffed and not falling apart?
Are you using mayo to do the batter/breading?
Asking for my wife, she makes ....I just eated it
So wife informs me at 7:30 I'm on my own for supper.
Fine scrounge around and.
10 minutes later.
Nice. That Hatch red chilli enchilada sauce is the best I've had out of a can ever.
It's better than many I've made to be truthfull. And it takes a lot of time.
Fine scrounge around and.
10 minutes later.
Nice. That Hatch red chilli enchilada sauce is the best I've had out of a can ever.
It's better than many I've made to be truthfull. And it takes a lot of time.
Can’t make gumbo without a good roux. Chicken andouille and shrimp, just before I dropped the shrimps. My 12 yr old granddaughter made the request.
No beer on this one. The last of a bottle of John Powers Irish whiskey.
I didn’t mark the time exactly but it was around 40 minutes of stirring…..at least
Lol. I have not calibrated my bourbon timer yet. That is a nice color on that roux.
I was tought a one beer roux for sea food, two if you add chicken three if sausage goes in.
Also noticed you did not put in rice, I was tought rice and filet powder goes into bowl separate and gumbo is ladled over it.
Yours looked perfect.
I was tought a one beer roux for sea food, two if you add chicken three if sausage goes in.
Also noticed you did not put in rice, I was tought rice and filet powder goes into bowl separate and gumbo is ladled over it.
Yours looked perfect.
Doesn't make much difference as the grill is 600 or so, but usually, it sits out (in the bag) on the counter (granite) for a while.
Half the time I finish in a cast-iron skillet with butter. Trying to cut back on fat..
Nothing fancy...cheese enclosed in the ham, rolled inside the chicken (inside lightly coated w/ dijon mustard). Keep the chicken closed w/ several toothpicks. For the breading, just dipped it in egg then coated w/ panko breadcrumbs and lightly fry for about 5 min per side. Then transfer to the oven to finish baking.So what's the secret to getting it rolled or stuffed and not falling apart?
Are you using mayo to do the batter/breading?
Asking for my wife, she makes ....I just eated it
BLT, home grown maters, miracle whip, cheddar cheese, red onion, horseradish, apple smoked bacon..........home made pasta salad, grilling beans..............
Sous vide rack of lamb/lamb chops, garlic crispy red potatoes, marinated home grown artisan (that's the name of the selection) cherry tomatoes with persian cucumbers..
That sir is the definition of a perfect steak.
A good hard sear and time to rest.
A good hard sear and time to rest.
Bout as perfect as I can get it done. Left just enough garlic butter in the pan for the sear. Made sure to get all the little pieces of garlic out so I wouldn't add any of that burnt garlic taste to them. 4 minutes searing the hell out of them per side, then popped into the oven in the pan for 5 minutes at 350. Bout 8-10 minute rest, then bring on the Horseradish! They held their juices perfectly. Was well worth the $110 dollar investment!
If it was not 100 degrees outside I would have eaten these on my picnic table. Wife doesn't like them but occasionally buys them for me.
My wife decided we should use glasses for the whiskey and a fork for the steak and potatoes.
Then I was told Ted Nugent was too loud.
Anyway new irons on the truck guns for my birthday.
Then I was told Ted Nugent was too loud.
Anyway new irons on the truck guns for my birthday.
Brisket might be king in TX, but beef ribs by far my favorite cut to smoke.
- Nov 3, 2010
- 9,702
- 20,396
Some fresh yard nuggets, smoked turkey sausage, baby whole maters, and some four cheese blend. Man it has been a while since I had breakfast and it was good! Some coffee with just a touch of sugar to wash it down.
Sous vide rack of lamb. Marinated heirloom cherry tomato and cucumber salad.
- Nov 3, 2010
- 9,702
- 20,396
I felt like some pseudo Italian food. So far the process is going well. Taste approval to come still once it is all done and together
Thanks for that! the rice was cooked seperately. I have never used file, I use okra. I was told it ain't gumbo if it ain't got okra. So, I stick to that.
And yes, the rice goes in the bowl and the gumbo ladled over it.
So time to beat the dead hog again. 97 cents a pound literally cheaper than canned dog food.
Prep time is negligible, rinse, season, insert thermometer and stick in smoker or oven, 5 minutes.
When it's done cool, scrape off cap fat with your hand and wiggle out blade bone by hand. 5 minutes, It is more work making hamburgers.
You can smoke it low and slow for the best BBQ or bake it for other dishes.
Not even you deplorables can mess this up if you have a temp probe.
Prep time is negligible, rinse, season, insert thermometer and stick in smoker or oven, 5 minutes.
When it's done cool, scrape off cap fat with your hand and wiggle out blade bone by hand. 5 minutes, It is more work making hamburgers.
You can smoke it low and slow for the best BBQ or bake it for other dishes.
Not even you deplorables can mess this up if you have a temp probe.
A pork butt (shoulder blade roast) is done when it hits 200 degrees. Pulls apart with your fingers and cuts with a fork.
This one was going to be for Mexican food so got onions peppers and chili sauce on it. A little leftover chicken broth.
This one was going to be for Mexican food so got onions peppers and chili sauce on it. A little leftover chicken broth.
Similar threads
