Looks delicious. I was waffling between steak tacos and French dip sandwiches this weekend for a stay-over guest. My wife decided on French dips (using prime rib). I cheat and always use ribeye for steak tacos (carne asada--I don't know the difference).Grilled some marinated beef for carne asada tacos
Thanks. I had to put it into Google translate. Google said it was German. I'll take its word for it. It told me "cheese noodles." Who wouldn't love cheese noodles? I recently posted a picture of my version of that-ish (cheese and macaroni). Yours looks fancy though.Käse Spätzle.
Yes, German. Cheese and some sautéed onion. It’s yummy, as I’m sure your cheesy mac and cheese was.Thanks. I had to put it into Google translate. Google said it was German. I'll take its word for it. It told me "cheese noodles." Who wouldn't love cheese noodles? I recently posted a picture of my version of that-ish (cheese and macaroni). Yours looks fancy though.
It's hit or miss. Our Kroger always has a sale bin with really good deals. You just have to dig through them all and be very selective. Prices are usually great though. I have picked up beautifully marbled Nolan Ryan Chuck Roasts, T-Bones that look like Porterhouses, etc. Sometimes you have to go shop then go back when they have brought out a new batch of meat to get really good cuts.How do you find Kroger's quality to be? I've gotten their hams before and their hamburger which have been good enough.
Yup, purple cauliflower done on the grill in a bit of foil. Roasted carrots with a touch of honey and cardamom. Simple sauteed green beans with just salt & pepper. Pork tenderloin seasoned with salt, pepper, thyme, and garlic. Low and slow to 120°, quick sear to finish. Pulled off the heat at barely safe temp. Leftovers sliced super thin for next day's campsite lunch.Beautiful but me, personally, would like a blurb--is that purple cauliflower?
Weber kettle set up with a chimney's worth off to one side. Top exhaust wide open, bottom at minimum. I do the 'low and slow' for thick steaks, small roasts, and chicken parts on the far side, I'm not sure what temp it really is. For day-to-day cooking I don't bother with anything other than an instant read thermometer (the same one I use for mash temps, the horror!) for spot checks.Edit: my "low and slow" is 225°F. What's yours?