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Post by dbg465285 on Dec 14, 2020 9:44:41 GMT -7
No. That just the reflection from the MEAT.
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Post by moretba on Dec 19, 2020 12:16:53 GMT -7
Spicy chicky sando
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Post by bear on Dec 19, 2020 14:10:51 GMT -7
A+
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Post by higs on Dec 22, 2020 19:36:01 GMT -7
We're making a German Chocolate Cake from a hand written recipe in my Mom's Mom's old cookbook for my Mom's birthday tomorrow. I can't stop sampling along the way.
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Post by higs on Dec 22, 2020 19:45:50 GMT -7
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Post by SolarGarlic 🧀 on Dec 22, 2020 19:48:46 GMT -7
That’s beautiful!
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Post by dbg465285 on Dec 25, 2020 20:23:27 GMT -7
Rutabaga paneer butter “something”
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Post by salmon401 on Dec 26, 2020 21:52:35 GMT -7
No. That just the reflection from the MEAT. I was just catching up on this thread and re-read this. .....I would like to announce that my new concept album will be titled Meat Reflections and will focus on the consumption of a 72 oz steak.
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Post by higs on Dec 27, 2020 11:15:44 GMT -7
I braised some ribs last night. They weren't labeled well from the local butcher. Looked sort of like a country or western cut pork rib without any bone. I used the smaller le cruset. Rubbed with five spice and a bulgogi mix and let mari in the fridge for a couple hours. Then I browned ALL the sides because I'm not lazy and the cast iron does such a nice job. Removed meat. Added two julienned onions and minced garlic to the oil for a few minutes. Deglazed with red wine vinegar and added hoisin, fish sauce, soy, and half a can of Bad Elmer's porter. Stirred for a few more minutes before nestling the meat into the onions and liquid and covering and puting in the oven at 325. After about 30 minutes I turned it down to 275. Served on a bed of rice. Fall apart tender, but still moist, and sticky and yummy. I could eat braised meat everyday.
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Post by salmon401 on Dec 27, 2020 13:05:21 GMT -7
I braised some ribs last night. They weren't labeled well from the local butcher. Looked sort of like a country or western cut pork rib without any bone. I used the smaller le cruset. Rubbed with five spice and a bulgogi mix and let mari in the fridge for a couple hours. Then I browned ALL the sides because I'm not lazy and the cast iron does such a nice job. Removed meat. Added two julienned onions and minced garlic to the oil for a few minutes. Deglazed with red wine vinegar and added hoisin, fish sauce, soy, and half a can of Bad Elmer's porter. Stirred for a few more minutes before nestling the meat into the onions and liquid and covering and puting in the oven at 325. After about 30 minutes I turned it down to 275. Served on a bed of rice. Fall apart tender, but still moist, and sticky and yummy. I could eat braised meat everyday. I just put some ribs in the crockpot. Yours sound better.
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Post by salmon401 on Jan 1, 2021 11:05:54 GMT -7
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Post by bear on Jan 1, 2021 12:41:14 GMT -7
New years day tradition: Popeyes
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Post by higs on Jan 4, 2021 14:18:20 GMT -7
I want to eat everything awful right now. I've been craving sweets at night since I'm not drinking. Thoughts of cheeseburgers and pizzas are dancing in my head.
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Post by ferd on Jan 4, 2021 14:21:21 GMT -7
This painting contractor that does work for my company gave me a gift "basket" for Christmas...
It's a paint can and it's filled like 1/3 of the way up with chocolate. Also a coffee mug and a gift card to Tim Hortons.
1/3 of a paint can of chocolate doesn't seem like much but there is a bunch in there.
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Post by bear on Jan 4, 2021 17:24:04 GMT -7
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Post by hellphish on Jan 4, 2021 17:35:13 GMT -7
just made about 5 lbs of chicken parm. kids love the stuff, and they will eat it all.
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Post by moretba on Jan 5, 2021 10:15:23 GMT -7
I love chicken parm sandos
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Post by deadphishbiscuits on Jan 5, 2021 10:16:18 GMT -7
Love a chicken parm sando budddieeee
Big city sandos
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Post by ferd on Jan 5, 2021 10:16:50 GMT -7
Had a beef on weck for lunch. If you don't know...you're missing out.
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Post by deadphishbiscuits on Jan 5, 2021 10:18:24 GMT -7
I'd have a beef on weck
Red osi buddieeee?
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