Robert65
Major Obvious (recently promoted)
Feel ya. Happens from time to time. Never found a fix. Reference https://www.homebrewtalk.com/forum/...’t-allow-me-to-see-a-photo-i-attached.667566/
What did I cook this weekend.....
- Thread starter Melana
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applescrap
Be the ball!
Join us on the bread thread!would love to hear what you made them with.
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applescrap
Be the ball!
That looks and sounds great. I need to get some honey for my marinade. This is a lot like our newfound summer marinade. I do the same but also use an acid or one of these. Onion, splash of tequila, splash of rice wine vinegar, lemon zest, lime zest, lemon juice, lime juice, a little piece of jalopeno, ground in a mortar and pestle. If you dont have a mortar and pestle use the back of the spoon in a proper bowl. Its amazing what the mashing does for that marinade. I start with solids, onion, garlic, spices, salt for grinding, jalapeno, sugar and citrus zest. Then add liquids to the paste. The guac this makes is heavenly.
Last night I made more fried pasta noodles with a not so different sauce. It was sooo good. I love this dish. Didnt hurt I used a ginormous bag of smoked pork butt with it.
Last night I made more fried pasta noodles with a not so different sauce. It was sooo good. I love this dish. Didnt hurt I used a ginormous bag of smoked pork butt with it.
TwistedGray
El Jefe Brewing Company
First time trying pasta, pretty sure it is over worked.
Lessons learned...
The filing was great though: chicken, artichoke hearts, roasted bell peppers, mozz cheese, cream cheese, and "taco" blend cheese.
Lessons learned...
The filing was great though: chicken, artichoke hearts, roasted bell peppers, mozz cheese, cream cheese, and "taco" blend cheese.
Anybody got a good tikka masala sauce recipe they really like? I have 1.5 pounds of ground venison defrosted to make meatballs and KOTC would like tikka masala sauce on them! Thanks in advance!
This is the IP version I did not long ago for Chicken. It was amazing. You may be able to do the marinade and sauce portions. Recipe came from pipinghotcurry.com.
IP Chicken Tikka Masala – pipinghotcurry.com
Ingredients
- 1 lb Chicken breasts
- 1/4 cup Yogurt thick
- 3/4 tbsp Ginger grated
- 3/4 tbsp Garlic minced
- 1 tbsp Lime juice
- 2 tsp Kashmiri red chili powder mild, adjust to taste
- 1/2 tsp Ground Turmeric (Haldi powder)
- 1 tsp Garam masala
- 1 tsp Salt adjust to taste
- 1/2 tsp Garam masala
- 1 tsp Kashmiri red chili powder adjust to taste
- 1/2 tsp Ground Turmeric (Haldi powder)
- 2 tbsp Ghee or Oil divided
- 1 cup Onion finely diced
- 1 tsp Ginger grated
- 1 tsp Garlic minced
- 1 cup Tomato Puree canned
- 1/2 cup Water
- 1/2 cup Heavy cream
- 1 tbsp Dried Fenugreek leaves (Kasoori Methi)
- Cilantro to garnish
- 1 cup Basmati rice
- 1 1/4 cup Water
- 1 tbsp Ghee or Oil (optional)
- 1 tsp Salt (optional)
Marinate the chicken
- Combine all ingredients for the marinade (except chicken) in a bowl and mix well.
- Add chicken and coat on each side with the marinade.
- Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator.
It’s cold and rainy here, a great day to cook up some chili. I soaked the pintos overnight.
You are most certainly welcome!Thanks, Travis, I can work with this!
Great minds. Did chili here too night before last and ate it again last night on some brats!
Did a bunch of cooking this weekend:
First is Saturday morning breakfast.
Second is Ramen that my daughter picked up at a place called Ramen Head and brought by the house for us for dinner Saturday night. Just amazing! Really AMAZING!!!. That's pork belly on top and the broth takes like 60 hours to prep. Just amazingly good!
Third picture is the chili I mentioned.
And finally are the poached then pan fried brats and knackwurst. I always grill brats, but these turned out like the ones I used to get on the street in Germany that were cooked on a flat top and were really very good!
Did I mention that the RAMEN IS AMAZING. My favorite new restaurant in town. Only been open a month or two. I hope they can make it through all this turmoil.
It all looks good Travis! Is that a carrot flower I see in the ramen? Fancy and it looks delicious.
TwistedGray
El Jefe Brewing Company
TwistedGray
El Jefe Brewing Company
Last night's pasta was WAY better, added an egg.
I made the tikka masala sauce - with a bit more ginger and garam masala and cinnamon - and made the venison meatballs with some of the same spices as the sauce. Made about 1" meatballs, roasted them in the oven, and covered with the sauce. DELICIOUS! No pictures because we scarfed it down too fast last night - will try to remember to get a plated picture tonight when we finish it off. Thanks, Travis!
Corona Fritters.
I didn't actually make these - they were just too delicious looking not to post!
I didn't actually make these - they were just too delicious looking not to post!
Now that made me truly LOL!!
I would love the recipe for these! They look tasty!
LOL!
They usually have two halves of a Japanese egg of some kind too. I just realized that was missing from the take out. I wonder if they are having trouble getting eggs? But this stuff is so good that the next day you are trying to figure out how to get it again and again! lol
Made beef and barley last week. Used beef cheeks, one of my goto meats for slow-cooker stews. Usually a budget cut, usually available (unlike everything else that's been picked over by the end-of-days folks), and is a tough but very flavorful cut.Beef (chuck roast), barley and veggie soup. Good splash of some homemade mild chili oil on top. Its just Korean pepper flakes and rice bran oil so its very mild.
Speaking of availablity... beef heart has been very accessible as has other organ meats. I stocked up on beef heart, liver, kidneys, oxtail, tripe and tendon as well as chicken feet, hearts, gizzards and livers. Some for me, some for the dogs.
Kahpoon soup with beef balls and chicken feet.
TwistedGray
El Jefe Brewing Company
I make this pork dish about two or three times a month, with and without variations. It's a good base if you otherwise don't have one. I do prefer the toasted sesame oil, and I use low sodium soy sauce. And a boxed lava cake
Love beef heart and ox tail. Chicken feet are useful for the collagen. The rest you can keep! lol Although I do giblet gravy every year, so I guess I do have uses for the hearts, gizzards, and livers
My grandmother used to make a chicken gizzard/hearts dish with rice, carrots, and celery. I still make it about once a year. Great on a cold/damp day. Comfort food that takes me back to my youth.Love beef heart and ox tail. Chicken feet are useful for the collagen. The rest you can keep! lol Although I do giblet gravy every year, so I guess I do have uses for the hearts, gizzards, and livers
I dont do hardly any liver. Fried gizzards though i will hammer if they are good. Oxtails around here are anything but cheap. They are a solid $6lb or more. Beef tongue isnt even cheap. Chuck i can get all day long for under $5/lb and the flavor is excellent.
Meaty pork belly/pork side is the best value and great source of collagen too. I have to go to the specialty markets though to get the meaty kind. Normal stores only sell "bacon quality" pork belly. Its mostly fat and no skin. Try cooking a nice meaty piece of pork belly like a brisket sometime.
Add some hong shao rou type seasonings if you wish. Thats mostly just soy sauce, rice wine and sesame oil.
Meaty pork belly/pork side is the best value and great source of collagen too. I have to go to the specialty markets though to get the meaty kind. Normal stores only sell "bacon quality" pork belly. Its mostly fat and no skin. Try cooking a nice meaty piece of pork belly like a brisket sometime.
Add some hong shao rou type seasonings if you wish. Thats mostly just soy sauce, rice wine and sesame oil.TwistedGray
El Jefe Brewing Company
Stir fry (pork, carrot, bell pepper, onion, garlic, brussel sprouts and cauliflower rice)
applescrap
Be the ball!
TwistedGray
El Jefe Brewing Company
Made pancake batter from scratch for the first time and made the wife pancakes and myself a blueberry belgium waffle.
Way better than boxed mix!
Way better than boxed mix!
deadwolfbones
Well-Known Member
Sourdough pain de mie --> kimchi grilled cheese w/ homemade kimchi, English coastal cheddar, miso butter
TwistedGray
El Jefe Brewing Company
@deadwolfbones sexy bread
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Please read my post in the bread thread. I'm still not over you yet.Sourdough pain de mie --> kimchi grilled cheese w/ homemade kimchi, English coastal cheddar, miso butter
Had a late brew day, so leftover chili over rice.
So what is so great with chicken feet. I am all for internal organs but I cant do feet.
Got on the grill with bacon wrapped deer back strap.
Like many things, nothing special if poorly done. Chicken feet, or any feet for that matter are full of collagens and connective tissue. Adding them to soup or stocks really brings out that deep flavor. It's like making soup from meat and canned stock instead of bones is a little lacking.
Regarding eating the feet, its like eating wings. Little meat and lots of work but good flavor. Not a problem for bone suckers. Closer to the bone, sweeter is the meat... (sing it louis prima)
Yeah I get it. I have made plenty of bone soup.
