signalmankenneth (06-09-2020)
Members banned from this thread: Legion Fag, USFREEDOM911, cancel2 2022, PostmodernProphet, canceled.2021.1, canceled.2021.2, MAGA MAN, canceled.2021.3, Text Drivers are Killers, CFM, Cancel 2018.2, Evmetro, RB 60, PraiseKek, TOP, MyParentsAreProud, We Stand, linedrive, AnnieOakley and Tommatthews |
signalmankenneth (06-09-2020)
I tried this quesadilla cake from the Delish cookbook today. It turned out really well. I made it exactly as the recipe called for, but all you better cooks could probably tweak it.
Edit: after looking at the video I forgot to put a tortilla on top for the last layer. It was still tasty, though.
https://www.delish.com/cooking/recip...esadilla-cake/
“What greater gift than the love of a cat.”
― Charles Dickens
Phantasmal (07-14-2020), ThatOwlWoman (07-14-2020)
christiefan915 (07-14-2020)
Just braised a New Zealand lamb leg the other day. We've been eating gyros for the last several days. Here's how I did the lamb.
In a metal braising dish, I added two jars of our homemade veggie stock. Basically your average jamming jar size.
Added one beer for sweetness and slight bite from the hops. https://www.beeroftheday.com/beer/dr..._apricot_wheat
Added a handful of black trumpet mushrooms, a package of blushing belle mini potatoes, and 4 small black garlic bulbs cut in quarters. It was all seasoned with truffle salt.
I smothered the lamb in Greek seasoning and a little truffle salt. https://www.spicehunter.com/products...asoning-blend/
It was roasted it in the oven at 470 for about 26 minutes flipping once. Then it was placed in the middle of the braising container. https://smile.amazon.com/antiatascos...GWB35TH0RM7GT2 You want the liquid a little below or about halfway up the meat so move anything in its way. It was double foil topped and braised low and slow for 6 - 8 hours at 325 - 350. It depends how quickly you want it done. Flip it once halfway through and cover again before returning.
ThatOwlWoman (09-02-2020)
Love how you've embraced the black trumpets. Found my first ever trumpets close to our home, a couple weeks ago. We have had a huge harvest of chanterelles, oysters, lobsters, and honey. Still desperately searching for COW (chicken of the woods aka Laetiporus sulphureus).
"Conservatism is the blind and fear-filled worship of dead radicals." -- Mark Twain
Charoite (09-02-2020)
ThatOwlWoman (09-03-2020)
Aren't they wonderful? You would love chanterelles too. Wish I could figure out a way to send you some. They don't dry well so I saute them in butter, pack them in jars when halfway cooked, add some white wine, and freeze. They are just like fresh when you thaw them out. The trumpets I found were amazing! Walked right by them, thought they were a pile of bear poop. On the return trip the lighting was different and I realized that they were the coveted trumps! Used them in a pot roast gravy. Mmmm!
"Conservatism is the blind and fear-filled worship of dead radicals." -- Mark Twain
Charoite (09-03-2020)
I looked at that recipe. Way too much cumin for way too little chili powder. A small amount of cumin goes a long way. It needs several times the amount of chili powder put in. Also, you can vary the type of chili powder to get different flavors. I would also say if you want a bit more zing in it, add some actual chilies finely chopped to it. I'd recommend Serrano chilies myself, I find Jalapeno's a little salty and like the flavor of Serrano chilies better.
Not exactly a recipe, but at least tangential.
People are always buying me vodka , probably because they assume because of my ethnic heritage I like to drink it
I almost never drink, but this is the best bloody vodka I ever tasted: Żubrówka vodka infused with bison grass from the Białowieża Forest
Bison Grass Vodka Is the Stuff of Bartenders’ Dreams
Meet the only bartender-approved "flavored" vodka.
https://www.google.com/amp/s/www.eat...vodka-zubrowka
I've made this twice in the last month. Easy and awesome
http://joyfilledeats.com/bacon-ranch...roccoli-salad/
Just realized I probably should use up a big bag of adzuki beans so I'm thinking of trying this as it gets colder. https://www.justonecookbook.com/zenzai-red-bean-soup/
My mom and g-ma were master class bakers. Me, not so much although I do bake essential breads n cookies. The third in a long line of artistan bakers... my middle daughter! She's a vet tech, new mom, artisan baker (has her own business even), and she created this beautiful Buche de Noel.
"Conservatism is the blind and fear-filled worship of dead radicals." -- Mark Twain
christiefan915 (12-23-2020), domer76 (12-24-2020)
I have the chops for baking, the energy and drive though, not so much. I've had untreated sleep apnea for so long it's catching up with me. I finally try to treat it and my appointments were moved back several months. Maybe it was a good thing since COVID might have been lurking even as early as February. I'm not going till this crazy shit is corralled.
christiefan915 (12-23-2020), ThatOwlWoman (12-22-2020)
Bookmarks