OP
OP
the green tough part of the leeks. yes.
What did I cook this weekend.....
- Thread starter Melana
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Shrimp Lo Mein tonight. Noodles, shrimp, oyster sauce, scallions, ginger, garlic, carrots, mushrooms, yum. Made the egg noodles myself. Lots of pics for the foodie voyeurs like me.
If anyone is actually reading my self-aggrandizing posts here, a little secret: if you look closely at the sheet of pasta I'm making in the first pic, you'll see grain weevils. Black specks aren't normal in dough. Sonsabitches got into a bag of flour and I needed the flour. Take my word for it, taste was not affected
Wife didn't notice.
If anyone is actually reading my self-aggrandizing posts here, a little secret: if you look closely at the sheet of pasta I'm making in the first pic, you'll see grain weevils. Black specks aren't normal in dough. Sonsabitches got into a bag of flour and I needed the flour. Take my word for it, taste was not affected
Wife didn't notice.
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Damn that looks good PP! :rockin:
Thanks! But apparently you didn't read the fine print
But yea, it's very tasty. I make it for my wife, who really loves it. Here she is just an hour ago, being demure. She's my doll. 
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Thanks! But apparently you didn't read the fine print
O i read it all but that doesnt make it look bad
gratus fermentatio
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Here's a shot from a couple weeks ago. Ribeye with bacon wrapped scallops & some veggies on the side. I count this as only a partial success, since the steak was overdone. It was my 1st attempt at the reverse sear & the steak was med/well; I like my steak rare, VERY rare. It was still tasty though & the scallops were great. I used pepper bacon on the scallops, with a slight dusting of thyme.
Regards, GF.
Regards, GF.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
gratus fermentatio
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Shrimp Lo Mein tonight. Noodles, shrimp, oyster sauce, scallions, ginger, garlic, carrots, mushrooms, yum. Made the egg noodles myself. Lots of pics for the foodie voyeurs like me.
If anyone is actually reading my self-aggrandizing posts here, a little secret: if you look closely at the sheet of pasta I'm making in the first pic, you'll see grain weevils. Black specks aren't normal in dough. Sonsabitches got into a bag of flour and I needed the flour. Take my word for it, taste was not affected
Mighty tasty looking lo mein, weevils & all; looks like restaurant quality or better to me. Is that a cast iron wok? I've been wanting to upgrade from spun steel, but haven't gotten around to it yet.
Regards, GF.
Mighty tasty looking lo mein, weevils & all; looks like restaurant quality or better to me. Is that a cast iron wok? I've been wanting to upgrade from spun steel, but haven't gotten around to it yet.
Regards, GF.
I'm pretty sure it's a Breville electric, I need to get mine out, busy summer and going fast!
PP, did you tell her? It does look tasty, wouldn't bother me.
Yea, it's a Breville electric. No gas here (well, they just ran NG into the neighborhood but too late for us).
No I didn't tell her. After I sheeted the dough they were easy to see so I picked the few weevils out of there.
I'll be sending my blackmail demands via PM, let's see, what's a really good Florida beer?
troy2000
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Pernil asado (pork shoulder Puerto Rican style). Should have gotten a picture of it whole and in the roasting pan, but I was slow remembering the camera.
Served with Hoppin' John (black-eyed peas over rice), and collard greens with bacon, caramelized onions and white wine vinegar. The greens were pre-cut mature leaves instead of young ones, with the tough center stems not removed. That's OK; the hours of slow simmering it took to get them tender turned out a pot liquor fit for the gods....
Served with Hoppin' John (black-eyed peas over rice), and collard greens with bacon, caramelized onions and white wine vinegar. The greens were pre-cut mature leaves instead of young ones, with the tough center stems not removed. That's OK; the hours of slow simmering it took to get them tender turned out a pot liquor fit for the gods....
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Homemade lo mein noodles.....bugs or not.....that's impressive.
LOL @ PassedPawn and the extra-protein noodles! I'm sure we all eat worse than that without knowing about it. It looks very tasty to me.
Troy, that pork looks scrumptious too!
I'm gonna make beer-battered cod tacos tonight. Need to get to the kitchen and make my crema instead of drooling all over the keyboard here at y'all's pictures and descriptions!
Troy, that pork looks scrumptious too!
I'm gonna make beer-battered cod tacos tonight. Need to get to the kitchen and make my crema instead of drooling all over the keyboard here at y'all's pictures and descriptions!
troy2000
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I've made farmer's cheese/queso fresco for years, but a few months ago I realized I can also make crema Mexicana at home. Life just keeps getting better....
gratus fermentatio
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Friday is usually fish day for me, not a requirement, just something I like to do; as if I needed a reason to eat fish. This wasn't anything fancy, just tilapia fillet panfried in coconut oil with a bit of basil & thyme. Stir-fried broccoli with soy sauce & Thai jasmine rice on the side. A generous helping of garlic/chili sauce & rooster sauce added some heat.
Regards, GF.
Regards, GF.
SWMBO scored a nice collection of spice blends, so we decided to put some Adobo seasoning on shrimp and grill 'em up. It was really good! I also grilled some asparagus with salt and nutmeg and served it all on couscous.
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Making a big ol' pot of green chile pork today. Pork loin that I smoked, and I'm roasting the tomatillos and yellow chiles on the grill.
But I'm using frozen green chile. Forgive me HBT cooking thread....I have sinned.
But I'm using frozen green chile. Forgive me HBT cooking thread....I have sinned.
You guys are doing some interesting stuff with pork. I might look into a loin for tomorrow. Also thinking about pot roast. We'll see.
I was just thinking carne asada with a pork butt then lightly smoked with ash wood might be nice for tacos made with fry bread. Seems to me I posted my recipe for fry bread earlier on here somewhere?...
Dude where's the picture? You know we men are visual creatures.
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Haven't started yet.
Oh. Well imagine my embarrassment
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Breakfast of champions. Eggs, fried haloumi cheese, loves and soujouk (Lebanese spiced sausage).
LakesideBrewing
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Wood fire, cast iron, and little neck clams.
troy2000
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Quick breakfast this morning, after dragging in from Sea World late last night.
Shredded leftover pork from the pernil asado I cooked the other day, fried up with potatoes and onions. I poured lightly beaten eggs over everything, slapped a lid on and turned the burner down. The eggs were mixed with pan juices from the pernil asado, so they set up nice and creamy.
Shredded leftover pork from the pernil asado I cooked the other day, fried up with potatoes and onions. I poured lightly beaten eggs over everything, slapped a lid on and turned the burner down. The eggs were mixed with pan juices from the pernil asado, so they set up nice and creamy.
World Cup Wings. So Messi! Go Argentina.
Dulce de Leche Gelato. At least that's what Emiril calls it. I'd say it's caramel ice cream.
Magical what happens when you boil a couple of unopened cans of sweetened condensed milk for 4 hours - caramel paste. Then add cream and vanilla.
Ate it during the extra time period of the WC.
Magical what happens when you boil a couple of unopened cans of sweetened condensed milk for 4 hours - caramel paste. Then add cream and vanilla.
Ate it during the extra time period of the WC.
That's my kind of breakfast!
Wow, passedpawn, I've thought about getting one of those ice cream attachments for my KA mixer! Do you use it a lot? Review please!
Wow, passedpawn, I've thought about getting one of those ice cream attachments for my KA mixer! Do you use it a lot? Review please!
Uh... yea!
Everything comes out great. You can make rich succulent creamy delights that should be taken in small amounts. And you can also make light, fruity desserts that are easy on the calorie-counting foodie.
Just make sure, if you get one, to freeze the bowl at least a full 24 hours before use. Less and you might not get the expansion that ice cream / gelato require.
Highly recommended!
If you get one, PM me for my favorite recipes. My favorite is vanilla; my family's favorite is strawberry (I've tried a few recipes and found the easiest/best).
