davidabcd
Detroit, Mi.
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Got some of that from Trader Joe's. It's so good I don't even bother with the crackers.
What did I cook this weekend.....
- Thread starter Melana
- Start date
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I think that's where we got ours.
Penzey’s and Spice House are both members of the Penney family but that’s where the similarity ends. They are diametrically opposed “in that way” - I got “those emails” from Penzey’s and that’s when I quit buying from them. Found out Spice House was the sibling who had a completely opposite view of things so have been buying from them ever since!
All these pictures are making my mouth water!!
Thanks!!!
Ready for the oven.
And what time should we all come over?
Steaks and taters from Saturday.
That looks gooood
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Hatch chile season...
VApatriot
Well-Known Member
My wife figured out that 'Spice House' is owned by Penzey's sister, she inherited the company from her father/family and she's not as much of a moron as her brother. She actually likes to, you know, actually sell stuff, go figure... and not limit her customers to only people that share her political views. Her brother, on the other hand, not so much. I haven't bought anything from there yet and we do limit our purchases from her brother.
VApatriot
Well-Known Member
Again, sorry that there aren't any pics for this post. This is a recipe for a marinade for both lamb and chicken kabobs that we like to use frequently. For the lamb kabobs, I will buy a boneless leg of lamb, trim off the fat and connective tissue and cut it into kabob size cubes / chunks. It works well if you can marinate the meat for 4 - 6 hours or longer if desired. It is also excellent on shrimp which I marinate for usually only 2-4 hours. It's very simple but sometimes simple is really good.
Lamb or Chicken Kabob Marinade
- 3 Tbs lemon juice
- 3 Tbs minced/crushed garlic
- 1 1/2 Tbs dried oregano
- 1 1/2 tsp Aleppo pepper
- 1 Tbs vegetable oil
- salt and fresh ground black pepper to taste (I don't include the salt and pepper if marinating shrimp)
Lamb or Chicken Kabob Marinade
- 3 Tbs lemon juice
- 3 Tbs minced/crushed garlic
- 1 1/2 Tbs dried oregano
- 1 1/2 tsp Aleppo pepper
- 1 Tbs vegetable oil
- salt and fresh ground black pepper to taste (I don't include the salt and pepper if marinating shrimp)
OOooo been waiting - will have to venture into Fry's and see if they have any in stock yet! Our favorite Chile for general use, fermenting, and just enjoying. We buy pounds of them and roast them off like you are doing on the grill, skin, and freeze. I have ONE left in the freezer that I've been hoarding!
BrewerBrad82
Well-Known Member
Unfortunately no pics, but on Sunday I made a few meatloaves and smoked them on apple wood. Holy crap that is tasty.
Chicken Schnitzel with onion and mushroom gravy and spätzle. And the grain for my Festbier. Prost
TwistedGray
El Jefe Brewing Company
Locally sourced sole
I threw together some tacos tonight chicken and ground beef leftover from earlier this week. Nice and easy while I was also putting together a rose’ cider. Steeped grape skins from grapes that I juiced ( yeah that was fun) for a couple hours. I think it will have some nice color for the effort.
I picked up a little over 2 pounds of Hatch chiles this morning from, of all places, Walmart! Gonna fire up the gas grill and roast those puppies, will have them on our bison burgers tonight!
I gave my new Inkbird Sous Vide it's first dinner and it couldn't have turned out any better. I seasoned and vacuum packed the chicken breasts on Monday. Yesterday my 14yo was home for 'school' so I walked her thru starting the chicken over the phone. They cooked at 150F until I got home, about 5 hours later, when I browned them for 2 minutes outside on a smoking hot cast iron grill. Put them on ice while we made the rest of the salad.
My 14yo hadn't been looking forward to dinner when she found out we were having chicken (again!) but after she tried it she said, "That is not the chicken I was expecting. We could eat like that every night!". My wife had to work (and eat) late, but said that if I had put the salad in a to-go container, she totally would have believed it came from a good restaurant.
My 14yo hadn't been looking forward to dinner when she found out we were having chicken (again!) but after she tried it she said, "That is not the chicken I was expecting. We could eat like that every night!". My wife had to work (and eat) late, but said that if I had put the salad in a to-go container, she totally would have believed it came from a good restaurant.
Fish Tacos tonight. Talapia and Mahi Mahi. Some cornmeal breaded and some panko breaded. Shown on my awesome table that my daughter scored for me from the originAl Chili’s in Dallas!!
TwistedGray
El Jefe Brewing Company
BBQ pork chops with black eye peas. Deb made a nice salad with small mozzarella balls. The chops were dry but the salad was great. I think they were just a bad cut. I'll blame it on the dog.
Just pulled into this out of the oven to cool. Sourdough rye.
Prettiest loaf I’ve seen in a long time! Nice job!
Thank you
davidabcd
Detroit, Mi.
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Three-egg omelette with sauteed mushrooms, artichoke hearts, sharp white cheddar and American for the gooey factor.I still feel new to the black steel pan game and amazed how non-stick they are with just a little seasoning upkeep.
The market had some reduced small white eggplants so this is ratatouille, for another day.
Salmon on a cedar plank and grilled eggplant.
That all looks delicious and I appreciate the pun on the old ratatouille song
@grampamark this is how i serve your peas and gluten, unfortanatly my griddle was sticking....and my picture sucks, but that is a split pea english muffin....with cheddar sauce......(i added some ham bullion to the blender when i was mixing up the gluten and pea flour too....and yeast)
Looks good to me
well it takes getting used too, but it allows me to drink.....(a lot, lol)
if that wasn't my cuisine, my liver would have exploded many years ago, and i'd weigh 300+ pounds.....
Knocked out a couple of strips that Kroger had in their sale bin last nigh.
davidabcd
Detroit, Mi.
- Joined
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Pizza. This is one of the three or four photos I posted on the pizza thread just now. These came out good. I fiddled with wheat gluten and was breaking in some new pans. I used fresh garlic in the sauce this time and it gave it more depth of flavor.
Brisket has been brining for 7 days! Now rinsed and soaking in clean water till this evening and step 3. Pastrami is a long process but well worth it!
Ribeye.
thin sliced and topped with wild mushrooms and bleu cheese crumbles.
Jalapeno poppersand crab cakes.
trio of desserts from a local bakery
thin sliced and topped with wild mushrooms and bleu cheese crumbles.
Jalapeno poppersand crab cakes.
trio of desserts from a local bakery
and tonights feast: Sushi night.
Started with Hamachi collars
Then Salmon toro, yelow tail and octopus.
Started with Hamachi collars
Then Salmon toro, yelow tail and octopus.
Banana rum cake for work morning tea.
Two layers, way too much cream cheese icing.
Two layers, way too much cream cheese icing.
