Foodies BS Thread.

Should have stayed in a minute longer or should have dried the pickles a little more... Was going for a cheese crisp with a pickle in the middle... Almost got it... Almost

 

Was wondering why no vid till mar?

 

Oh my last video installed about my freezer thawing out and said I was taking Feb off #nofitzfebruary

 

So full.

 

NY’s a la blackstone. Shrooms as a topper for the wife, sprouts and taters.

EDIT:
Y’all ever have steak sauce just because? Every now and again, wife and I like it.

Reminds me of when I was a kid....

 

I tried to make a hack on pomme souffle and just wound up with some killer potato chips... Not the worst failure I suppose.

 

If at first you don’t succeed....

 

Well my plans are to do some mcnuggets but better with some ground chicken I got from my meat sponsor and I thought" the grease will be hot and nuggies and French fries are classic, so lets try our hands at pomme souffle and take those boring fries up a few notches..." I did a test run of my idea today and will probably do nuggies and chips now cuz they were pretty awesome... Salt and vinegar

 

Some Vietnamese beef stew. Bo Kho for dinner last night.

almost too flavorful!

 

What is the giant orange chunk on the right side? At first I thought carrot but it looks like you have smaller carrots there.

 

It is a carrot. I cut diff sizes to learn how big to make them next time. Next time? Bigger. The long cooking time beats up the smaller pieces.

 

Makes sense. Was wondering if it was like maybe sweet potato or something like that.

 

yea. it is pretty rustic looking.

i dont peel the carrot when i am cooking for just us..i scrub and chop. they come out rougher looking for sure.

 

Looks good either way. I just wasn't positive. Like i said when I saw they smaller carrot I just figured it might be some other type of veggie. Nice work. Your food always looks tasty.

 

thanks bud.

i ate some because i was hungry..but in reality, i separated the meat and carrots from the "juice"...and i chilled the entire thing. i was shocked at the amount of fat that accumulated. i could have (should have) drizzled some on the dish, but i didnt. the fat layer was a bit daunting. i will pull the disc of fat off this evening and rewarm it all..and serve over noodles.

 

Back when I used to do my own stocks I would put it all in the fridge and then the next day I would pull the fat disc off. Fat is usually good flavor but some dishes I don't want that fat in them.

 

agree.

that SAM the cooking guy has the funniest sweatshirt (and apron?). blazed across the front it says:

"if fat is flavor, i must be !@#!@ delicious!" i dropped a Christmas hint hard on the wife..it fell on deaf ears.

 

That's freakin awesome. I'm going to have to get that.

 

https://www.spreadshirt.com/shop/de...bc90972?sellable=OwD7MJqGE1t9Eg7qVBMa-1186-35