Yagathai Posted April 12, 2016 Author Share Posted April 12, 2016 I made a pot roast. A 2.5 lb hunk of beef, half a cabbage, two onions, celery, chicken broth, red wine vinegar, garam masala, salt and pepper, heavy cream. It was tangy, tender, creamy and aromatic. My whole house smells AMAZING. I had been planning to eat that over the course of the week. Instead, I ate it all. Myself. In a single evening. Uuuurgh. Instant regret. Link to comment Share on other sites More sharing options...
wolverine Posted April 12, 2016 Share Posted April 12, 2016 49 minutes ago, Yagathai said: I made a pot roast. A 2.5 lb hunk of beef, half a cabbage, two onions, celery, chicken broth, red wine vinegar, garam masala, salt and pepper, heavy cream. It was tangy, tender, creamy and aromatic. My whole house smells AMAZING. I had been planning to eat that over the course of the week. Instead, I ate it all. Myself. In a single evening. Uuuurgh. Instant regret. You had me at "I ate it all," you lost me at "instant regret." Fuck I love pot roast. I feel like it is one of the few ways that we know, if there is a God, he loves us. Link to comment Share on other sites More sharing options...
Inigima Posted April 13, 2016 Share Posted April 13, 2016 Pot roast is great. I can't imagine eating 2 1/2 pounds of meat plus the veggies though. Last night I made a recipe I found on a handout slip in the supermarket for chicken thighs braised with rice in chicken stock with cinnamon sticks and cloves. Quite good. Link to comment Share on other sites More sharing options...
Yagathai Posted April 13, 2016 Author Share Posted April 13, 2016 That's a quitter's attitude. Link to comment Share on other sites More sharing options...
all swedes are racist Posted August 11, 2016 Share Posted August 11, 2016 Just got a bunch of beans and some other vegetables from the in laws garden. Looking to possibly pickle the disgusting little devils. Anyone have a favorite quick/fridge pickle recipe they'd like to share? Link to comment Share on other sites More sharing options...
The guy from the Vale Posted August 11, 2016 Share Posted August 11, 2016 What kind of beans? Also, fresh beans are all kinds of delicious in the right recipe, so I guess I could help out more if I were allowed to post actual bean dish recipes Link to comment Share on other sites More sharing options...
all swedes are racist Posted August 12, 2016 Share Posted August 12, 2016 2 hours ago, theguyfromtheVale said: What kind of beans? Also, fresh beans are all kinds of delicious in the right recipe, so I guess I could help out more if I were allowed to post actual bean dish recipes I dunno, just regular garden variety (heh) green (and yellow and purple) beans Link to comment Share on other sites More sharing options...
MercenaryChef Posted August 12, 2016 Share Posted August 12, 2016 45 minutes ago, R'hllors Red Lobster said: I dunno, just regular garden variety (heh) green (and yellow and purple) beans Go two parts cider vinegar, 1 part water, .5 part sugar, a bit of salt, dill seed, fresh dill, mustard seed, coriander seed, chili flakes, peppercorns (to taste). Bring to a boil. Pour over beans. Let magic happen. Make really dirty martinis. You are welcome. Link to comment Share on other sites More sharing options...
all swedes are racist Posted August 12, 2016 Share Posted August 12, 2016 16 minutes ago, MercurialCannibal said: Go two parts cider vinegar, 1 part water, .5 part sugar, a bit of salt, dill seed, fresh dill, mustard seed, coriander seed, chili flakes, peppercorns (to taste). Bring to a boil. Pour over beans. Let magic happen. Make really dirty martinis. You are welcome. Thank you! May see if the farmers markets has some cauliflower to toss in there as well. Pickled cauliflower is the shit Link to comment Share on other sites More sharing options...
Lily Valley Posted August 12, 2016 Share Posted August 12, 2016 4 hours ago, R'hllors Red Lobster said: Thank you! May see if the farmers markets has some cauliflower to toss in there as well. Pickled cauliflower is the shit I want a jar of these pickled vegetables. Will trade for bedside service of deluxe New Orleans Bloody Marys for you and Mrs. Lobster at MDF morning of your choice. I am currently still without a fridge. There are a surprising number of vegetables that I can eat a "week's worth" of in one day. Link to comment Share on other sites More sharing options...
Liffguard Posted August 12, 2016 Share Posted August 12, 2016 Making some slow-roast tomato sauce. Smells amazing. Link to comment Share on other sites More sharing options...
Inigima Posted August 13, 2016 Share Posted August 13, 2016 I don't think this picture does it justice, but we made a delicious dinner this week. Garden salad Fresh swordfish steaks with garlic compound butter, lemon peel, and parsley Yellow squash with ginger and poppy seed http://i.imgur.com/8uDDDeI.jpg Link to comment Share on other sites More sharing options...
Inigima Posted August 14, 2016 Share Posted August 14, 2016 Dutch baby for breakfast, saw a sponsored NYT cooking link for the recipe on Facebook and decided to give it a go. http://i.imgur.com/Bfk53Zj.jpg Turns out Dutch babies are the most delicious babies! Link to comment Share on other sites More sharing options...
MercenaryChef Posted August 14, 2016 Share Posted August 14, 2016 6 minutes ago, Inigima said: Dutch baby for breakfast, saw a sponsored NYT cooking link for the recipe on Facebook and decided to give it a go. http://i.imgur.com/Bfk53Zj.jpg Turns out Dutch babies are the most delicious babies! I always knew you ate babies! Link to comment Share on other sites More sharing options...
all swedes are racist Posted August 15, 2016 Share Posted August 15, 2016 On August 12, 2016 at 1:57 AM, Lily Valley said: I want a jar of these pickled vegetables. Will trade for bedside service of deluxe New Orleans Bloody Marys for you and Mrs. Lobster at MDF morning of your choice. I am currently still without a fridge. There are a surprising number of vegetables that I can eat a "week's worth" of in one day. This is my first attemp at this unholy alchemy; will mess around and perfect some recipes and then everyone gets pickles. @Lily Valley, will settle for pickled livers next time we cross paths (which seems to be every time I leave the state) UPDATE: two pints of pickles in the can-- one of sliced cucumbers and dill, the second of green beans and radishes. Next up will be a kind of curryish cauliflower. Damn this shit is fun! Link to comment Share on other sites More sharing options...
Lily Valley Posted August 19, 2016 Share Posted August 19, 2016 On 8/14/2016 at 11:12 PM, R'hllors Red Lobster said: This is my first attemp at this unholy alchemy; will mess around and perfect some recipes and then everyone gets pickles. @Lily Valley, will settle for pickled livers next time we cross paths (which seems to be every time I leave the state) UPDATE: two pints of pickles in the can-- one of sliced cucumbers and dill, the second of green beans and radishes. Next up will be a kind of curryish cauliflower. Damn this shit is fun! My pal has a farm in Mississippi, she kills all "raper ducks" Duck liver is delicious. I think a few hours of work on my part can get you a can of pickled duck liver. Link to comment Share on other sites More sharing options...
all swedes are racist Posted August 20, 2016 Share Posted August 20, 2016 IVE GOT PICKLE FEVER, BABY! next time, guess I'll have to clean out the jars better Link to comment Share on other sites More sharing options...
Lily Valley Posted August 27, 2016 Share Posted August 27, 2016 On 8/14/2016 at 7:48 AM, Inigima said: Dutch baby for breakfast, saw a sponsored NYT cooking link for the recipe on Facebook and decided to give it a go. http://i.imgur.com/Bfk53Zj.jpg Turns out Dutch babies are the most delicious babies! This is a FACT! Cooked a 4lb meatloaf last night with cheddar mashed potatoes and brown mushroom gravy. One part pork, one part lamb and 2 parts beef, carrots, parsley and stuffed with mushrooms. I use tomato paste, worsteshire and saltine crackers. Meatloaf sandwiches this afternoon! I was very pleased with how it turned out. Took for-friggin-ever to cook. Totally worth the wait. Talking about it this week sparked an all meatloaf all the time discussion in the office. What's y'all's favorite way to make it? Link to comment Share on other sites More sharing options...
Larry of the Lawn Posted August 27, 2016 Share Posted August 27, 2016 Ms. Larry is on a roll on the dinner front. Last night was mashed potatoes with fresh corn off the cob, as in we-ripped-it-off-the-freaking-corn-stalks-and-chucked -it-into-the-mash-with-only-maybe-10-minutes-from-living-growing-corn-to-steaming-for-dinner fresh, topped off with avocado, some cheddar, salsa and sour cream and fresh cilantro. Tonight is going to be grilled tri-tip seasoned with cumin, garlic, fresh chives, and lime juice. Served over fresh greens from our garden. Probably making a green-tomato salsa too if I have time. For dessert, store-bought Ben and Jerry's Chubby Hubby. Link to comment Share on other sites More sharing options...
lady narcissa Posted November 20, 2016 Share Posted November 20, 2016 Does anyone have a recommendation for a meat thermometer? I have some very basic serviceable ones. They work fine but I am somewhat tempted by the electronic ones with the probes that go in the oven and tell you what the temperature is while the meat is cooking. I realize I don't really need this but they seem somewhat fun. Reviews on these items seem to vary so I am looking for some more opinions. Link to comment Share on other sites More sharing options...
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