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Thread: Watcha cookin'?
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04-06-2022, 01:02 PM #6251
Sure, why not?
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Yum.
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04-06-2022, 01:03 PM #6252
Sure, why not?
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Made corn chowder last night. It’s started to pop up at a ton of restaurants the last couple of months, not sure why it’s so popular all of a sudden.
We made a southwest style with poblanos and other peppers and crema. Very good.
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04-06-2022, 04:31 PM #6253
Quatsch!
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Chicken Curry with Chickpeas
“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
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04-07-2022, 08:05 PM #6254
Sharp as a bowling ball.
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Gonna wok in a sec
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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04-07-2022, 08:29 PM #6255
Sharp as a bowling ball.
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Wok't
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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04-08-2022, 11:49 PM #6256
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Jeally of your wok. I have a real big one that I bought while I was living in rural China and carried back, but I'm kinda paranoid that it is lead poisoning me. Mentioned something about how cheap I bought it to babe and now I can't use it at all lol.
Originally Posted by Cruiser
Wok't
I learned a real county-ass Hebei recipe for crawdaddies, and once made a big ol Chinese boil. Still think about it now and then...
Next purchase I think I'm gonna buy a new wok.
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04-09-2022, 06:48 AM #6257
Sharp as a bowling ball.
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I picked mine up at an Asian restaurant supply store for about $20. It's relatively thin carbon steel. Cooks great. Cleans up easily. Great tool.
It doesn't see as much duty as my 12" lodge carbon steel skillet but it's prolly my 2nd most frequently used pot.
I miss crawfish boils. Growing up in the dirty we had boils all the time during the season. Never did one in a wok tho!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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04-09-2022, 08:51 AM #6258
ahhhh!
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A cheap carbon steel wok should be in everyone’s arsenal
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04-09-2022, 03:15 PM #6259
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Had mushroom crostini last evening.
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04-09-2022, 04:12 PM #6260
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Not a mushroom fan but that looks amazing.
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04-09-2022, 06:36 PM #6261
ahhhh!
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Sent from my iPhone using TGR ForumsBest Skier on the Mountain
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Squaw Valley, USA
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04-09-2022, 06:37 PM #6262
terminal intermediate
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Meatloaf? Originally Posted by nickwm21
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04-09-2022, 06:37 PM #6263
~~~(oYo)~~~
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RIP.
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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04-09-2022, 07:31 PM #6264
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If you have a high BTU gas range. Originally Posted by nickwm21
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04-09-2022, 08:54 PM #6265
This Space For Rent
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Baked meatballs,
added them to not from a jar sauce,
Pasta al dente, bit of parmesan and homemade garlic bread from daughter baked baguette, roasted garlic, parmesan and butter.
Afterwards made ski lunch for tomorrow, poached a couple chicken breasts,
added celery, green onions, grapes, slivered almonds, sour cream, mayo, dill, salt, and pepper.
It’ll be put on croissants before I he@d up tomorrow.
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04-10-2022, 09:41 AM #6266
terminal intermediate
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Meatballs look good but I like to brown them and then braise in the sauce
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04-10-2022, 08:19 PM #6267
This Space For Rent
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Quote by me: added them to not from a jar sauce, Originally Posted by MagnificentUnicorn
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04-10-2022, 09:37 PM #6268
Used Register
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Pounded out chicken breast, chopped basil, chopped garlic, salt, romano cheese, speck, shallots sweet peppers rolled up and slowly pan cooked.
Romaine, tomato, romano salad
2019 JM Boillot Bourgogne blanc (stucking funning white)
1996 Geantet-Pansiot Gevrey Chambertin Les Jeune Rois killer old school red burgundy.Merde De Glace On the Freak When Ski
>>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<
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04-11-2022, 12:09 AM #6269
CO Hype Beast
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Talk about good!!??!!!! Originally Posted by larilinesign
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Sent from my iPhone using TGR ForumsIf we're gonna wear uniforms, we should all wear somethin' different!
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04-12-2022, 02:12 PM #6270
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Omg yeah the first time I tasted it I was blown away. Originally Posted by Jong Lafitte
Chinese hebei style mala crawfish
Here is the gist, with everything in order of adding to the wok:
1. Make the fragrant oil sugar sauce:
Canola oil
Sichuan peppercorn
Hunan dried chile
Star anise
Bay leaf
Cinnamon stick
Cloves
Green onion
Garlic
Ginger
A bunch of sugar
A bunch of doubanjiang bean paste
Hot ningchi chile sauce
A bunch of roasted hatch green chiles
2. Add the crawdaddies and braise for like 10 minutes
3. Add the deglazing sauce
Xiaoxing cooking wine
Soy sauce
Brown vinegar
Oyster sauce
Ground white pepper
4. Add some potatoes and corn and boil for like 15 minutes or so.
Best served garnished with cilantro and with some "mantou" steamed buns on the side
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04-15-2022, 08:45 PM #6271
ahhhh!
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Some nooooods
Sent from my iPhone using TGR ForumsBest Skier on the Mountain
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04-24-2022, 01:42 PM #6272
Quatsch!
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Happy Greek Easter. My Bro-in-law (right) cooking up some Easter lamb on Spetses.
“How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix
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04-24-2022, 03:37 PM #6273
can fly!
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oh yum
I didn't believe in reincarnation when I was your age either.
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04-24-2022, 07:44 PM #6274
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Sammich
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04-24-2022, 08:21 PM #6275
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Looks awesome. I’m imagining the green stuff being some kind of maple-jalapeño jam. Originally Posted by Dantheman
Sammich
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