What did I cook this weekend.....

"turbidity" is is the term we usually use for that (non-brewing business). Looks good! I like the concept of doing that, might copy you later (I have a sweet green laser here).

 

Dog&cat toy here, though neither actually care about the thing. Hopefully your green laser gets better use than mine.

 

Looks good. Getting the rice right is the hardest part. Too dry and it falls apart, to moist and its a sticky mess.

 

Mine only comes out on halloween. I've got foggers for my yard. Lasers are pretty awesome in fog.

 

Rice turned out really nice. Sticky but not gluey. Next time I need to fold less though to incorporate the seasoning. The rolls could also have used just a tad less rice, but they were tasty.

 

Semi annual tradition.

 

Bone-in rib eye steak.


Sliced for business...

 

Made a few more bars.

 

Dungeness crab, Brussels sprouts with balsamic and parmesan, and NY strip steak with gorgonzola sauce.

 

Salted caramel ice cream and beer

 

Parm is in the sauce.

 

The tortilla goal, poof up damn you! Fresh tortillas are too easy not to.

 

Trying out another new side dish for wings: homemade lo mein.

Verdict: Tasty, AF. Showing my work:

 

That looks really good!

 

It was a nice pairing. My success w/ homemade lo mein has been hit or miss (more miss than hit) but this iteration was definitely a keeper.

 

I like to mix raw egg into the wok when making lo mein. It cooks into thin strands in there. I make homemade lo mein all the time.

 

Salmon broccoli and rice.

 

Can you reccomend a noodle? I like lo mein too. Any tips would be awesome and much appreciated, kid friendly thoughts too.

 

I make egg noodles with kitchenaid extruder. Flour, eggs, little water.

 

How do you like the extruder attachment? From the videos I watched I was underwhelmed with what I saw and some of the reviews, but a lot of people have no sense about how to use a tool and most don't read directions.

Do you have the KPEXTA or the KSMPEXTA that replaces it?

I have the 3 KA pasta rollers and love those, and have the KA grinder which also does a great job (not for stuffing, just for grinding).

 

Sorry, I meant I use the roller for making thin noodles. I do have the extruder too, but I think I've only used that for hollow noodles (macaroni, etc).

Re: the extruder, I have the KSM. I've made a few dinners with it and it works well. With hollow noodles, you really need to drop them into flour immediately to keep them from sticking to each other and making a mess. Cleanup of extruder dies takes some particular effort.

 

Nachos with freshly made beans and birria and lengua (cilantro, jalapenos, radishes, corn, and cheese)

 

I appreciate the inclusion of lengua. People be so afraid for irrational reasons.

But I'm also the guy who removes chicken and steak on his garbage nachos to add tripas and buche at my local cantina and gnaws on chicken feet as appetizers.

 

Hi honey Wait, didn't know my wife was into brewing.

 

Mahi-mahi, broccoli and rice.

 

Goat curry, basmati rice.
Looking at the pic, I'm thankful it doesn't taste like it looks.

 

Chilean sea bass, risotto and asparagus

 

Starting Chicken Tikka Masala in the Instant Pot.

 

Actually got a plated picture, though I did not make it pretty. It was just awesome though. I love this recipe!

 

One of my favorite breakfasts. Kielbasa split in half length wise seared on the griddle sandwitched between two scrambled eggs and American cheese,slathered in home made habanero hot sauce on a toasted bun.
Dee-freakin-licious

 

I like the way your mind works.

 

Doggy treats, beef tendon and chicken feet. Not pictured is the tripe jerky, but dog will have to share that with me . 1/2 tripe is neutral, other glazed with bbq sauce for me.

 

Pickled mustard greens, egg roll salad, purple rice, corn/rice sausage.

 

So, there’s an amazing Mex-Tex restaurant in Dallas down in Deep Ellum called Pepe & Mito’s. Awesome ratings but out of all the amazing food venues down there this is one I had never been to. Then I saw it on Fieri’s Triple D show. I think they highlighted 3 different offerings in that program.

If you are familiar they take about 2.5 minutes with each dish they feature, you can kinda get what ingredients and the sequence of those, occasional a temperature, etc, but never proportions.

So I saw the episode and thought “Oh Cool, another Dallas Restaurant made it on DDD! So we went there to see if the hype was accurate.

We tried two of the things featured on the show. Caldo Albóndigas and Tacos Norteños. Yes, the hype was accurate. Just amazing. I’ll deal with Tacos Norteños later, but tonight I am trying to clone the Albóndigas soup based on about 1.5 minutes of video!! Lol

 

Soup part is spot on. Their method of albóndigas , or at least my mix is a fail. Tastes great, but won’t bind.

 

They always leave out a key ingredient on those.

 

I had the hardest time finding this thread.
Shrimp in a white wine butter garlic cappers sauce with lemon over lingerie.

 

Are you using about 1 egg and 1/4 cup of uncooked rice per pound of ground meat? You should be able to get by with 2 eggs for 3lbs. I would also suggest letting the meatballs rest for awhile before boiling them. You could try steaming also and after they firm up drop them into the stock.

 

Damn you auto-correct, or was it that kind of party? Both are acceptable answers.

 

It took me a while to see my mistake. I was wondering what the hell you were talking about. I wish it would have been that type of party. Besides the lace gets caught in my teeth.