MercenaryChef Posted October 12, 2017 Share Posted October 12, 2017 20 hours ago, Xray the Enforcer said: We ate salad. that is no way to make friends. not for tonight, but i am seeing a gumbo this weekend. made some lovely andouille sausages with pork belly and chicken recently. Link to comment Share on other sites More sharing options...
Isis Posted October 22, 2017 Share Posted October 22, 2017 Tonight I'm making a Dubbel and a Tripel go head-to-head to see who loves a crab mac n cheese toastie the best. Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted October 22, 2017 Author Share Posted October 22, 2017 1 hour ago, Isis said: Tonight I'm making a Dubbel and a Tripel go head-to-head to see who loves a crab mac n cheese toastie the best. I applaud your dedication to scientific research Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted October 22, 2017 Author Share Posted October 22, 2017 We are currently brining a pork chop for tonight's dinner. The rest of the week will be tacos and maybe some more Korean food. Link to comment Share on other sites More sharing options...
BigFatCoward Posted October 22, 2017 Share Posted October 22, 2017 A load of shite from the takeaway, because after a Sunday session, cooking is not cool. Link to comment Share on other sites More sharing options...
Isis Posted October 22, 2017 Share Posted October 22, 2017 That was an intense experience. The Tripel (high carbonation, booze, bitterness, loads of esters and phenols) really stood its ground against the fatty cheese, rich crab, bite of chilli, and the incredible chew and crust of homemade (not by me) bread. The Dubbel did ok but lacked something. Also tried a double IPA from The Veil/Cloudwater but it got lost, it didn't have enough bitterness or carb. That was a surprise. Anyway, definitely eat a grilled crab mac n cheese with a Tripel. Link to comment Share on other sites More sharing options...
KingintheNorth4 Posted October 22, 2017 Share Posted October 22, 2017 A serving of chicken-broccoli-cheese casserole. Link to comment Share on other sites More sharing options...
manchester_babe Posted October 22, 2017 Share Posted October 22, 2017 Burger and mashed potatoes. YUM! YUM! Link to comment Share on other sites More sharing options...
MercenaryChef Posted October 23, 2017 Share Posted October 23, 2017 I have the coppa muscle of a pork shoulder braising in a thick rich sauce of guajillo, pasilla and chipotle accented with cumin and coriander. it will be served with slices avocado, pickled onions and jalapenos, sliced radish and warm corn tortillas. Link to comment Share on other sites More sharing options...
Seli Posted October 23, 2017 Share Posted October 23, 2017 Leek potato mash with meatballs. It is time for simple winter-y food again. Link to comment Share on other sites More sharing options...
Lily Valley Posted November 15, 2017 Share Posted November 15, 2017 I need to go grocery shopping. Had the saddest cabbage and potato dinner last night. I overcooked it and there was a lack of sausage. I'm going to go eyeball y'all's dinner for ideas. Link to comment Share on other sites More sharing options...
BigFatCoward Posted November 15, 2017 Share Posted November 15, 2017 5 hours ago, Lily Valley said: I need to go grocery shopping. Had the saddest cabbage and potato dinner last night. I overcooked it and there was a lack of sausage. I'm going to go eyeball y'all's dinner for ideas. That is the worst thing i have ever heard. I feel so sorry for you. Link to comment Share on other sites More sharing options...
Lily Valley Posted November 19, 2017 Share Posted November 19, 2017 It got worse this weekend. Faculty fodder. My guts, MY GUTS!!!! On 11/15/2017 at 4:32 PM, BigFatCoward said: That is the worst thing i have ever heard. I feel so sorry for you. Link to comment Share on other sites More sharing options...
MercenaryChef Posted November 19, 2017 Share Posted November 19, 2017 I made a pretty delicious caesar dressing the other day with lots of garlic and white anchovy in it. tonight will be a salad of curly kale, arugula, and romaine topped with red onion, radish, grated reggiano. oh, and a dry aged strip steak cooked medium rare in a blazing hot cast iron skillet. Link to comment Share on other sites More sharing options...
Bronn Stone Posted November 20, 2017 Share Posted November 20, 2017 Tonight it will be homemade turkey soup. I was early-craving Thanksgiving leftovers and cooked up a quartet of turkey thighs this weekend and then transformed the bones into a (rather thin, alas) turkey stock. I used extra aromatics to make up somewhat and will over-reduce to make up for the thinness. And use big chunks of turkey to make sure it has the proper flavor. Stock should become soup tonight. Normally I add papardrelle to my homemade soups but I think this time I'm going to cook then saute gnocchi and add them only at service. Link to comment Share on other sites More sharing options...
Seli Posted November 20, 2017 Share Posted November 20, 2017 Bits of bacon, with chanterelles, garlic and (boiled) brussels sprouts fried in the grease. Served with brown rice. Link to comment Share on other sites More sharing options...
BigFatCoward Posted November 21, 2017 Share Posted November 21, 2017 12 hours ago, Seli said: Bits of bacon, with chanterelles, garlic and (boiled) brussels sprouts fried in the grease. Served with brown rice. Sprouts fried with bacon is the prime example of how bacon can make anything, no matter how disgusting it normally is, taste amazing. Link to comment Share on other sites More sharing options...
Larry of the Lawn Posted November 23, 2017 Share Posted November 23, 2017 Brisket roasted and then braised in narwhal stout, with kimchi and noodles. Link to comment Share on other sites More sharing options...
Inigima Posted November 24, 2017 Share Posted November 24, 2017 A bunch of my friends, much like your friends, have gone gaga for the Instant Pot, a multifunction electric cooker whose primary appeal is pressure cooking. I decided to take the plunge and ordered one, and I now have two questions. 1. I made a recipe in it today. It came out pretty good. But the thing people supposedly like about pressure cooking is reduced cooking time, and I'm not sure I see it. Electric pressure cookers take time to come to pressure and the cooking time doesn't start til that happens. I don't know If this was really any faster than a regular pot would have been. Maybe other recipes are different but it seems to be a common theme. Is this whole Instant Pot thing a pointless fad? I've been looking forward to trying it but I'm a little worried that I might ultimately decide it was a waste of money and shelf space. 2. Please give me your best IP/pressure cooker recipes. The ones that taste great and for which the IP imparts some advantage to doing it on a stove or in the oven. My brother's wife mostly recommended things that I might as well do on the stove. I don't need an Instant Pot to make mac and cheese. Link to comment Share on other sites More sharing options...
KingintheNorth4 Posted November 27, 2017 Share Posted November 27, 2017 Had my last day of leftovers. Link to comment Share on other sites More sharing options...
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