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  1. #526
    Join Date
    Oct 2004
    Location
    50 miles E of Paradise
    Posts
    13,908
    Just Ms TBS & me this year so did a mezo-American indigenous meal - only foods native to Western Hemisphere.

    Salad of tomatoes, nopalitos, avacado, queso fresco, pepitas and pickled onion
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    Second course of cranberries, sweet potato and pacific snapper in an achiote seed paste. The fish did not turn out as nice looking as the cookbook pic but was still good - making tacos out of leftovers.
    Click image for larger version. 

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    Third course of Buffalo and pinto bean stew.
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    A coworker of Ms TBS made this for a work lunch and I was told to make it just like the recipe - and like it. It was Meh but isnít bad as an omelette filling

    No dessert - Iím diabetic.

  2. #527
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
    Posts
    20,768
    Covered our turkey breat with bacon, over the skin, roasted at 325, pulled the bacon off once it was crispy, to crisp the skin. The temp was 171 to 161. I spatchcocked it after hacking off the rib cage. The ribcage went in the Instapot for bone broth for the gravy. Kicked ass. Turkey was not at all dry due to the bacon. I need a new oven that cooks more evenly.

  3. #528
    Join Date
    Nov 2002
    Location
    Behind the Zion Curtain
    Posts
    4,604
    When we do turkey we usually do the bacon thing, a maple syrup glaze works well with that and makes the bacon a delicious candied pre dinner treat.

    Christmas and Thanksgiving are usually the two days where we’re glad we bought a stove with a double oven. That thing is a godsend on holidays.

  4. #529
    Join Date
    Oct 2003
    Location
    Sandy
    Posts
    12,503
    Quote Originally Posted by BobMc View Post
    Christmas and Thanksgiving are usually the two days where we’re glad we bought a stove with a double oven. That thing is a godsend on holidays.
    First thing we upgraded at this house. The wife was not living without it after having one in WJordan.

  5. #530
    Join Date
    Jan 2016
    Location
    Greg_o
    Posts
    2,151
    Reminds me of an outdated Italian stereotype from my area - you'd have a baller modern clean kitchen on the main level, but actually do the majority of your cooking in the garage or ancient basement kitchen. Double ovens ftw!

  6. #531
    Join Date
    Jan 2017
    Location
    on the banks of Fish Creek
    Posts
    6,167
    That’s a total upstate thing. All them eye-talians got that sweet double set up.

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