- Aug 10, 2015
- Reaction score
- Long Island
i attempted to make leberkase, I did not used curing salts it did not taste or look like bologna (I used beet juice for color, but after baking it faded) NAILED IT! LOL!
It was 67 degrees yesterday morning here! Got that urge to start cooking all those awesome fall and winter foods like hearty soups and stews!!! (Of course it was back in the mid 90's by the afternoon lol)Yum, Merry! I had butter chicken on my menu plan for this week but it has been too hot. Maybe next week....
Yeah, the so-called tomalley is not something that looks appetizin, but the people who eat it often say it’s the best part. I don’t go out of my way to eat it, but the little bit that might stay on the tail meat doesn’t interfere with my enjoyment. As far as the bisque, too much green stuff would make the color awful so some rinsing took place before making the broth.Sadly, after I prepped 200 lobsters by cutting them down the middle from the top and "guacamole" came out, I've been unable to eat that delicious meat ever since. Was so long ago but I think I was prepping for Lobster Thermidor.
Similarly, I bought a bag of White Castle and there was an exit festival from both ends. First time I seriously considered going to the Emergency Room.
Hi, I like to overshare!
I'm a sucker for hatch chiles.
I suppose it is, at that. I generally only buy ribeye or filet mignon and cook it MR which requires minimal skill.NY strip? That's a tall order.
I (a damn Yankee) was introduced to Southern greens and peas when I started dating my wife from Arkansas. She cooks them the way her Daddy taught her. The peas: creamy, meaty, and yes just a touch of heat. The greens: washed seven times. Not three, not five. Seven.Yeah i can hammer some black eyed peas with collards. I make mine slightly spicy. I think the recipe was called Southern Black Eyed Peas. The collards are added to the peas.
Ribeye reverse seared is the way to go. All that fat renders a bit more than usual. Still med rare, but the fat gets more time to spend in the melting zone.I suppose it is, at that. I generally only buy ribeye or filet mignon and cook it MR which requires minimal skill.
I have had success searing and then crock pots for pork medallions (?) but that's it.
I do like the reverse sear idea.
Thanks for the info.
People dont know what they are missing. Mine turn out creamy. Cant seem to get other beans to turn out the same. Flavor aint quite the same either as other beans. Make up some sweet jalapeno corn bread with honey butter. Thats FINE DINING on a budget.The peas: creamy, meaty, and yes just a touch of heat