Foodies BS Thread.

well the from scratch graham cracker will have to wait for another day...I used Alton Browns, Marshmallow recipe so it should be good...I will say the Gelatin has a smell to it guess its all the animal hooves

Also making a kitchen sink soup...I started out making a stew and grabbed a can of tomato sauce and opened it by accident instead of diced tomato's, so instead of wasting it, its going in the stew...its got corn, onions, celery, carrots, venison, diced tomato and tomato sauce and some spices.

 

Meatloaf, mashed potatoes, Brussel sprouts au gratin, and home made Kaiser rolls.

 

As much as people hate on brussel sprouts, I quite like them. Those look delicious.

 

They have to be done right, but they can be good. These were fantastic.

 

Id try these..

http://www.geniuskitchen.com/recipe/balsamic-roasted-brussels-sprouts-501935

 

Looks like a winner to me.

 

Those are the whitest mashed taters I’ve ever seen. What kind of potato?

 

Russet from trader Joe's.

 

There is a recipe thread ya know I would like the recipe for the rolls if you would be so kind.

 

add sour cream or whole milk and they get a nice color

 

Updated with pic, also added about 1/4 cup of craisins, seems odd but has a tang to it. Pairs nicely with tomato's not excessively sweet at all.

 

Let me see what I can do.

Edit: https://www.tacomaworld.com/threads/recipes-the-grand-collection.421906/page-3#post-17472619

Here you go.

They have butter, cream cheese and parmesan cheese in them. Fucking delicious.

 

thanks!

 

If you follow the directions, you have to start 2 days ahead of when you want them. I normally do the starters the night before and adjust how they rise the next day.

 

Cooking fish so your house doesn’t stink. Do it outside. I use a carbon steel pan.
Just treat the whole thing like an oven.
Boom!

 

Not that I personally have anything against the smell of bacon in the house, but some do. Yeah fish normally gets done on a gasser.

 

Only Non-Americans would say that

 

awesome!!

 

Late afternoon grilling yesterday.






2 lbs of 80/20 + 2 packs of Hidden Valley Ranch Dressing mix added.












https://youtu.be/ID4-rZF9oCo












Made up a batch of potatoes, onions & peppers for a side. Used the Williamson Brothers hot sauce in them. Stuff is like a mixture of Texas Pete & Tobasco. Great flavor.












My son destroyed this:

 

Breakfast this morning was simple, easy and tasty.

Wife and I used to go to a cafe in our hometown....teenage son has never been there. Our favorite thing to have was their tenderloin biscuits.


I've dabbled around and have a recipe that works out fairly well and they love it.


I like to find the single packs of pork tenderloins that are uniform in width. Trim off the silver skin and slice into biscuit sized pieces and brown them in a cast iron skillet.











Remove them from the skillet, reduce heat and make the gravy in it.

Gravy:
2 1/4 cups milk
1/4 cup olive oil
1/4 cup AP flour
3 tsp butter
1 tsp seasoned salt
1/2 tsp freshly ground black pepper (key to good flavor)
1/2 tsp poultry seasoning
1/2 tsp tarragon








Olive oil & butter in the skillet until melted. Whisk in the flour and continue whisking until all lumps are gone.

Slowly add milk while whisking.

Continue whisking while it heats up and just as it begins to thicken, return the tenderloin slices to the skillet and let them simmer for a while as you cook the biscuits. Low heat simmer....let them get good and tender.









Teenager killed these and tapped out.....declaring himself full, lol.