Foodies BS Thread.

spring rolls?

 

That's a shame.

The wife and I had a slab each of quick seared ahi with a soy and sesame oil glaze for dinner. Mostly raw, melt in your mouth goodness.

 

Yup.

They love 'em.

Very easy to make....as easy as egg rolls. I put a pack of tri-color shredded slaw mix and warm it up in a skillet with some soy & sriracha sauce....let it cool a bit....then roll 'em up like egg rolls.

Been craving some crab rangoon, lately, too.





For leftovers today I went ahead and did up the pack of the eggroll wrappers I didn't use yesterday. Added JD Hot sausage to the cabbage mix that went in them......and did a few rangoon-ish versions with cream cheese, lime, bbq rub and honey.




I didn't eat much of the lunch yesterday, but I am today, lol.

 

I've always really liked House-Autry brand breading & their hushpuppy mix.


I add diced onions, jalapeños & shredded cheddar to their hushpuppy mix. I don't make them often, but there are seldom leftovers when I do.
















Pics were from different cooks....months apart.

The two closest grocery stores carry House-Autry....but neither has both products. It's funny....I'll wind up with substitutes at times...such as in the above picture. That Louisiana Cajun version is about the WORST I've ever had.....stuff had an overly hot bitter flavor that nobody liked. I'll not use it again. I know folks who rave about their regular version....I've never tried it. Maybe I should have cut it with flour or corn meal.

 

We have a bag of that house autry at work we used our 2nd to last work fry. It was too floury for us bama guys and so got some zataran's batter for the next go around. I do feel like I have used some of that Louisiana brand that was quite acceptable but most of the time when I'm having fish my mom makes the batter and I more or less copied her.

 

this looks soooo good...
https://www.thecountrycook.net/pig-pickin-cake/

 

Me too

 

my wife wrote down the recipe so I think shes going to make it soon

 

Going to test it out on the Sunday schoolers. LOL

 

pssssssh...I get to test it out before anyone else

 

people around here have a problem seasoning their foods...they make a beautiful casserole only to find out they didnt put any basic spices like SALT or PEPPER! much less anything else!

 

almost everything needs garlic, salt and pepper.

 

had a horrible pasta casserole at one of the church potlucks...it looked good but I think the meat was expired and no salt, pepper, garlic, barely had enough tomato sauce. I almost spit it out at the table...lol

 

Figured someone might get a kick, but I showed up to a customers home today for work and it turns out to be Tyler Florence from Food Network!

Pretty cool. Nice guy.

 

Wow. Very good chef. My only beef with him... tell him to stop doing that sideways Bruce Willis smirk. It’s distracting.

 

He does it in real life too.

 

Ugh.

 

Seems like a nice guy. One of the ones that doesn't make me want to punch him in the face during the show.

 

does anyone have $200?
https://www.youtube.com/watch?v=rsV4qtJgvig

 

Man I don't know that I could Sous Vide that steak. With all that fat that sucker must just melt in your mouth. They had some Wagyu (not sure of rating) at Sam's at their new meat counter last weekend and I almost bought some but the prices are just a little too rich for me. May have to try it once though.