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Thread: Watcha cookin'?
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04-22-2021, 07:59 PM #5076
Last night
cucumber salad w/ toasted garlic oil, rice vinegar, dill, mint
steelhead w/ soy charred spring onion
turmeric pan fried rice topped w/ parsley, mint, dill & butter toasted almonds
Last edited by ::: :::; 04-22-2021 at 08:42 PM. Reason: Wife input
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04-22-2021, 08:17 PM #5077
Finishing some taco fixings
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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04-22-2021, 08:17 PM #5078
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04-22-2021, 08:39 PM #5079it just depends
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04-22-2021, 08:51 PM #5080
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04-22-2021, 09:20 PM #5081Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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04-24-2021, 11:16 AM #5082
What should I do with a bone in skin on turkey breast I have in the freeze? Leftover from a bird I bought for this past cancelled thanksgiving.
Try to make some deli style meat with the sous vide?
Smoke it?
Grill it?
Sent from my iPhone using TGR ForumsBest Skier on the Mountain
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Squaw Valley, USA
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04-24-2021, 11:42 AM #5083Registered User
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Turkey breast is a dry cut so finding a way to keep it moist is the key.
Marinate in buttermilk for 24 hours w a flavoring and then grill or roast. I use a dry green goddess salad dressing mix w the buttermilk, but there are many other options for flavor.
Marinate in plain yogurt, grill, and make tika masala or other curry. There are some jarred Indian sauces available if you don't feel like making the flavors from scratch.
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04-24-2021, 12:06 PM #5084
I'd dry brine it overnight and then smoke it over some nice aromatic fruit wood
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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04-24-2021, 07:27 PM #5085
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04-24-2021, 09:22 PM #5086
Watcha cookin'?
Quando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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04-25-2021, 08:54 PM #5087
Ribeye on the lowbrow, briquette grill.
Merde De Glace On the Freak When Ski
>>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<
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04-25-2021, 09:13 PM #5088
Don't be afraid to scrape those grates occasionally. They actually make tools called grill brushes specifically for that job.
Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
Cletus: Duly noted.
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04-25-2021, 09:19 PM #5089Registered User
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^^Briquettes don't do the job at altitude.
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04-25-2021, 09:29 PM #5090
Which leave bristles that don't digest well. Fear not though, I do clean the thing occasionally with a spatula and chisel.
We're @ about 600 foot elevation here, so it's good. But even at 9318, they still work, just have to lid it a little more.Merde De Glace On the Freak When Ski
>>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<
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04-25-2021, 09:33 PM #5091
A block of hardwood cleans well, no bristles. They’ll even sell a branded one.
Turkey pozole with freezer turkey
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04-26-2021, 06:04 AM #5092
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04-26-2021, 07:36 AM #5093
That’s a great idea!
Sent from my iPhone using TGR ForumsBest Skier on the Mountain
Self-Certified
1992 - 2012
Squaw Valley, USA
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04-26-2021, 11:22 AM #5094
Have not had fish sticks in 25 years. That giant pile of white stuff is homemade tartar which weren’t so photogenic but made the dish lol.
Then I dunno this recipe, my friend just tell me the steps on the phone while I cook it. White whine sauce scampi:
It was supposed to be shallots hadda sub white onion.
You gotta use the good stuff:
Sent from my iPhone using TGR ForumsLast edited by Jong Lafitte; 04-26-2021 at 01:48 PM.
If we're gonna wear uniforms, we should all wear somethin' different!
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04-26-2021, 11:30 AM #5095
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04-26-2021, 11:52 AM #5096
Yeah, no doubt, hehehe, if it says “cruiser” is gon prolly be good. Yum. “ Italian”sausage (at least how we call it in America) must be my favorite too. Such a good spice even k. The ‘mild’ version.
Sent from my iPhone using TGR ForumsIf we're gonna wear uniforms, we should all wear somethin' different!
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04-26-2021, 01:26 PM #5097
First basil of the season - made a cherry tomato/basil/balsamic/EVOO salad. The simple tastes of summer are back!
Also made some Bolognese. Gotta be my favorite all-time homemade dish. Bitch of a time finding chicken livers right now...
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04-26-2021, 05:46 PM #5098
Nice, complete with cheese ends!
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04-26-2021, 06:02 PM #5099Registered User
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04-26-2021, 07:09 PM #5100?
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