Dude that looks great. You are the mushroom manSous vide pork tenderloin (brown sugar, candy cap mushroom powder, salt, pepper, and thyme) for about 1.5hrs. then patted and coated again in candy cap mushroom powder with some salt and pepper. Made a pan sauce as well as cooking up two large porcini I found (with some onion, too). Pretty much crushed it
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We just decided to try out the exact thing. That is some weird timing. So far, it's working fine. Whenever I buy green onions, I water them every day under the faucet and they grow while in the fridge in the dark. Letting them have regular water and sunlight really got these ones going.Never thought of that. I did see on a recipe site that you can regrow your scallions by cutting off an inch or so with the roots, putting them in a little bowl with the roots in the water, then moving them to a jar with the roots in the water as they get bigger. I'm gonna have to give that a try!
I do this with lemon grass and Vietnamese coriander. Works nearly every singe time. The laksa you just take a cutting, remove the leaves you want to use and put the stem with a couple leaves on it in the water. Never failed to root yet. I have even used store bought several times and pretty much all have produced roots and new foliage.We just decided to try out the exact thing. That is some weird timing. So far, it's working fine. Whenever I buy green onions, I water them every day under the faucet and they grow while in the fridge in the dark. Letting them have regular water and sunlight really got these ones going. View attachment 721968
I always smother meatload in gravy and eat it with taters. When i was a kid mom just topped it with catchup and im just not a fan of that. I top mine with just strips of bacon. Then make a gravy with the drippings.
I love chicken pho! The best part of making it at home is the smell of roasting ginger and onions. The house smells great all day.
Mild to slightly spicy peppers in meatloaf are great too. Hell its just a big meatball. The possibilities are endless because nearly every "cuisine" has some kind of meatball.I've posted my bacon wrapped meatloaf a few times here. Count me among those that don't want tomatoes in their meatloaf! Now poblanos, I always put poblanos in my meat loaf!!!
Thanks - but what about those seasoning packets, lol. Nah, I got those covered...this was just easy as my wife was shopping at the "we broke" grocery store, lol.
I just recently made my first batch of hummus. Can't find the recipe but it pretty much followed these guidelines.I've posted my bacon wrapped meatloaf a few times here. Count me among those that don't want tomatoes in their meatloaf! Now poblanos, I always put poblanos in my meat loaf!!!
Made pork vindaloo in pungent brown sauce again the other night since it's my wife's favorite Indian dish. Made mushroom matar to go with it. Firs time I have made that for her and it was hit. I just love it. (Apologies for not cleaning up before the picture)
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I also completely outdid myself on hummus. I bought a roasted three pepper hummus that I liked from Target a year or so ago, so I created a recipe trying to clone it. I was able to do it as well as Archer Farms, but this time I changed a few things. I roasted by own sesame seeds and made my own tahini for one. HUGE DIFFERENCE! I went back to using canned chickpeas, but I did take the time to remove most of the outer skin from them this time. This was created with one can beans, 1 poblano, 1 red bell pepper, and 1 jalapeno. Chilies were roasted in the oven, then seeded. Saved some of each for garnish and processed in the rest. Quite honestly the best hummus I have ever eaten. Wife, daughter, and son-in-law agree!
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