What did I cook this weekend.....
- Thread starter Melana
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what's the drizzle?
Dgallo
Instagram: bantam_brews
A Thai chile bbq sauce. Memphis based so the sugars there but it’s balanced with siracha
OK (not entirely sure where that sentence went, but I got it). Looked great!
Dgallo
Instagram: bantam_brews
Hahaha I edited it. That was quite the jumbled response lol
Been cooking here and there at MIL’s house. Kielbasa and fried cabbage with kluski.
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Reminds me of dinner at Grandma's when I was a kid.
I miss my grandma and it's been 50's years.
Oldskewl
Well-Known Member
Looks delicious! We are heading to Watkins Glen this weekend to do the WIne Tour up Seneca Lake. Last time we were there, there was a Ukrainian Family Restaurant called Babchas Pierogies. Looking forward to enjoying a meal from there. Well....looks like they closed up in Oct 2022 right after we were there last. Just couldn't keep up with it at her age and she was her husband's caregiver before he passed.
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Oh I haven’t been to visit the Watkins Glen area since I was a kid, and it’s beautiful. Do enjoy! Hubby found a wonderful little Polish restaurant in the north part of Syracuse or just outside of it. If you’re traveling through there it is definitely worth stopping http://www.evaspolish.com/ Hubby always orders pierogi when we have Polish out, and with a tear in his eye, he told me they were just like his Grandmother’s.Looks delicious! We are heading to Watkins Glen this weekend to do the WIne Tour up Seneca Lake. Last time we were there, there was a Ukrainian Family Restaurant called Babchas Pierogies. Looking forward to enjoying a meal from there. Well....looks like they closed up in Oct 2022 right after we were there last. Just couldn't keep up with it at her age and she was her husband's caregiver before he passed.
Oldskewl
Well-Known Member
That menu looks amazing. Not sure we will make it that far north, but it makes me want to take the trip
Pierogi and kielbasa.
That's the thing
We have a bunch of pop up pierogi food trucks. Some charge like $4 a pierogi and I'm like not like Grandma's. I'm kind of a sauerkraut/mushroom/potatoe guy. Grandma use to smoother in sour cream or butter. Then a year ago at Silvaticus brewery I decided to get the ground beef pierogi. I was in heaven smothered with butter
I was 12 when she died she had a kitchen pantry where she'd whip all kind of things that she couldn't translate into English. Her family came down from Canada over 300 years ago but English was the third language. I never understood but now miss.
Additionally we found a moonshine still clearing out her house when she died, she liked to smoke cigars and died at 78. So in perspective I have a healthier life also miss her preserved foods....mmmmm
We have a bunch of pop up pierogi food trucks. Some charge like $4 a pierogi and I'm like not like Grandma's. I'm kind of a sauerkraut/mushroom/potatoe guy. Grandma use to smoother in sour cream or butter. Then a year ago at Silvaticus brewery I decided to get the ground beef pierogi. I was in heaven smothered with butter
I was 12 when she died she had a kitchen pantry where she'd whip all kind of things that she couldn't translate into English. Her family came down from Canada over 300 years ago but English was the third language. I never understood but now miss.Additionally we found a moonshine still clearing out her house when she died, she liked to smoke cigars and died at 78. So in perspective I have a healthier life
also miss her preserved foods....mmmmm
Sounds like she was quite a lady.That's the thing
We have a bunch of pop up pierogi food trucks. Some charge like $4 a pierogi and I'm like not like Grandma's. I'm kind of a sauerkraut/mushroom/potstoe guy. Grandma use to smoother in sour cream or butter. Them a year ago at Silvaticus brewery I decided to get the ground beef pierogi. I was in heaven smothered with butter
Additionally we found a moonshine still clearing out her house when she died, she liked to smoke cigars and died at 78. So in perspective I have a healthier life
My grandmother died died 44 years ago, and I still remember Sunday dinners at her house like they were yesterday.
BIL caught the salmon, MIL enjoyed the salmon. Poached in wine, onion and garlic with a dash of lemon pepper. I didn’t get out for some fresh herbs so a little butter and sprinkle of dried dill made due.
Looks good. Did you mean papusas?
Breakfast and dinner.
Dgallo
Instagram: bantam_brews
Yeah. It auto corrected me lol
Carbonnade Flamande, Flemish beef and beer stew. I’ve wanted to make this for a while and finally got around to it. Delicious!
Looks delicious. I was just craving beef stew earlier today. Can you point me to the recipe?
This is the recipe I used.
https://www.diversivore.com/carbonnade-flamande/#recipe
I almost passed on it because of the misinformed beer comments but ultimately thought I’d give it a go. We’re in a beer desert here in Tehachapi so I made it with NB Tripple. It was really good but I think it would have been better with a Flemish Red or Bruin.
Thanks!!
AZ Maverick
Well-Known Member
Pan seared scallops on a bed of pasta with a garlic, lemon, ancho powder sauce. And a Helles homebrew.
Oldskewl
Well-Known Member
That looks amazing! Wish I wasn't the only one in my house that ate scallops
wow, i'd hit that hard
damn that looks good
Tonight, tachos. Like nachos, but with tater tots.
MMMM yummy looking stuff I've somehow missed!
Anybody watch Pasta Grammar on YouTube? They made a dish with pork and LOTS of paprika. I might try it tonight.
Meanwhile i am making jerky with 6 pounds of lean ground beef this morning. Such good stuff! Easier on old jaw joints than regular jerky too.
Anybody watch Pasta Grammar on YouTube? They made a dish with pork and LOTS of paprika. I might try it tonight.
Meanwhile i am making jerky with 6 pounds of lean ground beef this morning. Such good stuff! Easier on old jaw joints than regular jerky too.
Pork Pampanella from Pasta Grammar. It was good. Next time I'll use what they recommended - country style ribs. I had the pack of pork chops so used those but they were on the dry side. Also we found that what we really liked on the meat at the table was the escabeche sauce from a can of pickled jalapenos. Added just the right note of heat and tang!
