Results 6,551 to 6,575 of 7597
Thread: Watcha cookin'?
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08-02-2022, 09:14 PM #6551
Basic burger. The angle makes the proportions look sillier than it was IRL.
Corn. The real goodness needed no cooking, that little hot house tomato.
And my GF kinsh making efforts:
King size lol:
More mini sized:
They smell sooooo good. Well, cheers!!
Sent from my iPhone using TGR ForumsIf we're gonna wear uniforms, we should all wear somethin' different!
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08-03-2022, 11:33 AM #6552
Watcha cookin'?
Moar knishes!! GF is trying to dial these in. I can’t stop eating them.
Sent from my iPhone using TGR ForumsLast edited by Jong Lafitte; 08-04-2022 at 04:04 PM.
If we're gonna wear uniforms, we should all wear somethin' different!
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08-04-2022, 03:54 PM #6553
Watcha cookin'?
I’m watching the oven and can’t figure how to change the channel. Not my favorite Mellencamp.
Better:
My GF made these. She’s opening a seasonal bakery (shameless plug forthcoming) so she’s testing some recipes at her place.
Looks like I got em out at the proper time. Lemme Challah at ya!!!
Sent from my iPhone using TGR ForumsIf we're gonna wear uniforms, we should all wear somethin' different!
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08-04-2022, 05:08 PM #6554
I'm no baker but damn I'd say you had that timed to the second!
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08-04-2022, 05:09 PM #6555
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08-04-2022, 05:23 PM #6556
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08-07-2022, 08:52 PM #6557
To celebrate it not being in the high 90’s I decided to make it a soup weekend.
Made french onion soup last night. Prepared some baguette crisps before slicing onions, oldest son came over and helped himself to what he thought was a bruschetta base, heh. “WTF, these things are rock hard!”
Sliced the onions (garden KQ onions) and put them with a stick of butter in a dutch oven covered for 25 minutes.
Slipped them into a 400 degree oven for a spell.
Deglazed with a bit of the only wine I had, cabernet, let the wine simmer off.
Added the usual ingredients, everyone in the pool, simmered for a couple hours. When it was ready I ladled into bowls, topped it with two of the crisps and put a slab of gruyere on top. That shit went under the broiler until the cheese was melty and browned.
OMG
I ate too much before taking a pic.
Today was tortilla soup day. Grabbed a few Anaheim’s and a Jalapeño from the garden, couple of store bought peppers, some chicken and the char was on.
Started it simmering with a whole lot more stuff.
I’m about three hours in, getting full on my taste samples. I may take it to work for the guys tomorrow.
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08-07-2022, 08:57 PM #6558
Yeah Bob.
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08-07-2022, 10:32 PM #6559
Homemade gnocchi this evening in an Italian sausage/gorgonzola cream sauce.
I should have taken a picture.
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08-08-2022, 08:50 PM #6560
Followed Bob's lead and made soup, carrot and cilantro.
This white boy is still trying to figure out how different cultures use spice and where the dividing lines are.
I seasoned the base with cumin, coriander, cayenne, dried jalapeno from last season, and tumeric.
The salsa was red onion, jalapeno, serrano, radish, and lime. The radish was a late addition because I have been loving carrots and radish together after a particularly exquisite meal this summer.
Did I blow it? Mix Mexico and North Africa?
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08-09-2022, 04:48 AM #6561
Fusion!
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08-09-2022, 08:41 PM #6562
Deck risotto
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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08-09-2022, 09:19 PM #6563
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08-09-2022, 09:23 PM #6564
Neither. Fresh green veg, ftw!
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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08-11-2022, 09:27 PM #6565
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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08-14-2022, 07:36 AM #6566
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08-14-2022, 08:58 AM #6567Registered User
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- May 2016
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- 3,612
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08-14-2022, 09:50 AM #6568
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08-14-2022, 10:55 AM #6569
Watcha cookin'?
Yes and no. What the French and other Euros refer to as flank is the bavette. It comes from the bottom part of the sirloin. It is right next to the flank. It is often called flap meat, and has a looser texture from what we call flank. Much like hanger or skirt. Hanger and skirt both come from the plate. Hanger is what is called butchers steak.
Quando paramucho mi amore de felice carathon.
Mundo paparazzi mi amore cicce verdi parasol.
Questo abrigado tantamucho que canite carousel.
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08-15-2022, 10:18 PM #6570Registered User
- Join Date
- May 2016
- Posts
- 3,612
Well that google is really fucked up, then. Glad I did not make that mistake. :-)
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08-16-2022, 08:45 PM #6571
No pics. Devoured too fast.
Butterflied a small elk roast to a “flank” asada type piece of meat. Marinated in soy, fish sauce, honey, sriracha garlic, pepper, and a touch of veg oil. Basted with some farmers market sriracha-garlic honey, hot hot grill.
Sautéed some asparagus, grilled some peaches, tossed them with arugula and spinach, red onion, grape tomatoes, feta, walnuts. A+
Sent from my iPhone using TGR Forums"If we can't bring the mountain to the party, let's bring the PARTY to the MOUNTAIN!"
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08-16-2022, 08:52 PM #6572
It's peach season... gonna try some blue cheese/prosciutto wrapped grilled peaches tomorrow.
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08-16-2022, 10:02 PM #6573
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08-17-2022, 11:33 AM #6574yelgatgab
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08-17-2022, 04:55 PM #6575
^^^well played on the boil. Looks tasty. What time is dinner?
Sent from my iPhone using TGR ForumsI need to go to Utah.
Utah?
Yeah, Utah. It's wedged in between Wyoming and Nevada. You've seen pictures of it, right?
So after 15 years we finally made it to Utah.....
Thanks BCSAR and POWMOW Ski Patrol for rescues
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