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Thread: Watcha cookin'?
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05-14-2020, 05:18 PM #3676
Yeah, of course the local equivalent of Whole Paycheck has everything they normally do. Tons of local grass fed and finished beef...of course it costs 3x more than similar cuts at Costco.
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05-14-2020, 05:49 PM #3677Banned
- Join Date
- May 2007
- Location
- Sandy, Utah
- Posts
- 14,410
Citric acid should be in most groceries. Look for a product call "fruit fresh". Keeps fruits from browning. The rennet I'm wondering about too. I want to try this.
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05-14-2020, 06:38 PM #3678
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05-14-2020, 09:56 PM #3679
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05-14-2020, 10:11 PM #3680
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05-15-2020, 01:26 PM #3681
Watcha cookin'?
F&F making me jealous bout what’s going on down south.
LocL truck called Jimbeaux is gonna be at Left hand is cooking some on the 29th for curbside. Order by the 24th. I wanted to fly some in for my own before the virus hit but hey.
Attending this one virtually as its happening now same bugs as the first pic:
And Dey got a proper set up too:
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05-15-2020, 03:18 PM #3682
Watcha cookin'?
Mmmmmmmmm
Meanwhile at my spot:
Don’t judge. Safeway had some good fresh stuff but it’s been weeks since they’ve had it. Did get to do some gumbo with it while it was there. Mmmm.
Sent from my iPhone using TGR ForumsIf we're gonna wear uniforms, we should all wear somethin' different!
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05-15-2020, 03:41 PM #3683“When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis
Kindness is a bridge between all people
Dunkin’ Donuts Worker Dances With Customer Who Has Autism
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05-15-2020, 05:11 PM #3684
Have been researching bulk commercial beef packaging for purchase and freeze and stumbled upon this interesting and apparently regularly updated wholesale price chart, with comparisons to last year, same week. Pretty revealing.
https://www.beefitswhatsfordinner.co...e-price-update
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05-15-2020, 06:09 PM #3685yelgatgab
- Join Date
- Oct 2002
- Location
- Shadynasty's Jazz Club
- Posts
- 10,249
Remind me. We'll send him a red cap and a Speedo.
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05-15-2020, 06:24 PM #3686yelgatgab
- Join Date
- Oct 2002
- Location
- Shadynasty's Jazz Club
- Posts
- 10,249
Watcha cookin'?
JL, you ever get crawfish shipped? We’ve done it a couple times and have been really happy.
I’ve been communicating with some local farmers and they don’t foresee availability issues with beef/pork/chicken this summer into the fall. Costs more than the grocery store, but calling it expensive is debatable.Remind me. We'll send him a red cap and a Speedo.
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05-16-2020, 12:19 AM #3687
Watcha cookin'?
never have done it but I ate some that were flown in a few times. I looked to get some this year and yeah it looked like the price for a plane ticket for the little guys wasn’t so hella bad, like maybe doubles the cost of a sack. With this virus shit I was worried I would not have enough peeps to eat them all so I bailed out. Then they closed the damn picnic area.
Did you ever get the off season ones from the spillway farmers? I been told not to do that and to buy em out the pond through May but there’s that outfit selling them all year and damn I get tempted. Like man a boil around December would just be fantastic but iz brought up not to do that.
I played this video game called Red Dead Redemption (2?) and you can hunt and cook food to sustain your characters health. I found a bunch of crawfish and went to cook them and it would only let me use them as bait. Bait?!?!? U fuckers. I know people eating river turtle.
Sent from my iPhone using TGR ForumsIf we're gonna wear uniforms, we should all wear somethin' different!
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05-16-2020, 12:53 AM #3688#1 goal this year......stay alive +
DOWN SKIS
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05-18-2020, 07:40 PM #3689
Made a big jar of hummus. Anasazi beans and homemade tahini with garlic, lime, and cilantro.
Is it radix panax notoginseng? - splat
This is like hanging yourself but the rope breaks. - DTM
Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague
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05-18-2020, 08:00 PM #3690
Carbonara tonight with tomato bruschetta and avacado bruschetta.
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05-18-2020, 08:01 PM #3691
Nice little Monday dinner of tri tip, brussel sprouts, and peppers!
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05-19-2020, 01:44 PM #3692
Li'l half brisket last night with warm potsal and slaw. I admit to using the Texas crutch as so many previous attempts have been, uh, not good. New to me coleslaw recipe was really good. Mayo free, heated vinaigrette poured over cabbage while hot, then cooled in the fridge.
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05-19-2020, 05:41 PM #3693
Goin' full moo moo tonight.
Sent from my SM-G960U using TGR Forums mobile appDaniel Ortega eats here.
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05-19-2020, 06:02 PM #3694Registered User
- Join Date
- Sep 2018
- Posts
- 2,694
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05-19-2020, 06:25 PM #3695
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05-19-2020, 07:30 PM #3696
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05-20-2020, 09:02 AM #3697
I made this last nice and had it over rice and it was delicious. I think it would be good as a side with a nice grilled flank. Good texture and great flavors. Fairly easy to make too. Cutting the cauliflower is a bit messy - make sure you have a big enough space for all the little pieces that will go skittering.
There are several variations: Cumin & Pistachios and Capers & Pine Nuts. I can post those if anyone is interested.
Skillet-Roasted Cauliflower with Curry, Raisins, and Almonds
SERVES 4 to 6
WHY THIS RECIPE WORKS
Cutting the cauliflower into planks and then into flat-sided florets maximizes its surface area for plenty of flavorful browning. We start the cauliflower in a cold pan and allow it to steam in its own moisture before removing the lid and letting it brown. These techniques deliver roasted results in less than half the time required for oven-roasting.
INGREDIENTS
1 head cauliflower (2 pounds)
¼ cup extra-virgin olive oil
Salt and pepper
2 tablespoons grated fresh ginger
¾ teaspoon curry powder
⅛ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
3 tablespoons grated ginger
For the first 5 minutes of cooking, the cauliflower steams in its own released moisture, so it is important not to lift the lid from the skillet during this time.
INSTRUCTIONS
1. Trim outer leaves of cauliflower and cut stem flush with bottom of head. Turn head so stem is facing down and cut head into ¾-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 1½-inch pieces. Transfer florets to bowl, including any small pieces that may have been created during trimming, and set aside.
2. Combine 2 tablespoons oil and cauliflower florets in 12-inch nonstick skillet and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Cover skillet and cook over medium-high heat until florets start to brown and edges just start to become translucent (do not lift lid), about 5 minutes.
3. Remove lid and continue to cook, stirring every 2 minutes, until florets turn golden brown in many spots, about 12 minutes.
4. Push cauliflower to edges of skillet. Add remaining 2 tablespoons oil, ginger, curry powder, and cayenne to center and cook, stirring with rubber spatula, until fragrant, about 30 seconds. Stir ginger mixture into cauliflower and continue to cook, stirring occasionally, until cauliflower is tender but still firm, about 3 minutes longer.
5. Remove skillet from heat and stir in cilantro and raisins. Transfer cauliflower to serving platter, sprinkle with almonds, and serve.ns golden raisins
¼ cup sliced almonds, toasted and finely choppedLast edited by KQ; 05-20-2020 at 01:06 PM.
“When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis
Kindness is a bridge between all people
Dunkin’ Donuts Worker Dances With Customer Who Has Autism
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05-20-2020, 09:13 AM #3698
printing that out, thx kq
post up the others too plz
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05-20-2020, 09:19 AM #3699
Looks like some of the ingredient list is missing?
"3 tablespooBEFORE YOU BEGIN"
3 tablespoo of what?!?
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05-20-2020, 09:28 AM #3700
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