Foodies BS Thread.

Brown sugar and pineapple juice

 

Swerve has been a game changer. Though I noticed that they changed their brown sugar substitute ingredients and have added Allulose to the mix. I wonder if it’s in response to the new data on Erythritol…Hopefully it will still taste the same.

 

You can simultaneously have a heart attack and the screaming shits.

 

I love cooking in the wok and making dishes like this, but I’ve never made a S&S chicken for some reason. I’ll have to do this soon! This looks excellent!

 

It was really good. It’s also a quick meal option if you need it to be. I will often use our preferred frozen popcorn chicken and heat it up in the air fryer. While I’m bringing the sauce up to a simmer I will stir fry the veggies. Once chicken is done I throw everything into the wok and mix it together.

 

I've used ginger preserves as my sweet in a sweet and sour. Seems to hit the right note in an Asian dish

 

Where gardening and eating meet. Todays lunch.
Tomato arugula sando!

 

Luckily I have experienced no ill effects from using these products. On a positive note my A1C went from over 7 to 5.6. But I can picture the paramedics standing over me saying better call the coroner…there’s no way in hell I’m gloving up for this one…

 

Chicken tostadas for supper

 

Nice!

 

Sign me up! That looks excellent! What kind of green chile is that? Or brand?

 

homemade tomatillo salsa
1 and 1/2 lb of tomatillos (green tomatoes)
1/2 cup white onion
1/2 cup cilantro with stems
2 garlic cloves
1 tablespoon lime
2 jalapeños
Sea Salt to taste

broil tamatillos (cut in half flat side down) on flat pan for 5 min or until golden brown on top put minced garlic cloves under some of the pieces while broiling

put everything else along with broiled tomatillos in a blender and blend it all together and presto!!! Magnificent Green salsa

 

Hey @barelfly , @wilcam47 did it on the grill so I bet that had a smoky twist to it!

 

i use similar recipe I used serranos only because thats what we had. Added 2 poblanos, 2 tsp cumin, galic powder and onion powder.

 

bet it had kick to it with the serranos

 

Not bad for me, i roasted a few and put in a few green ones. All were picked from garden

 

Hookin’ it up! Just added to Paprika!

Thank you!

 

I did chicken breasts on the smoker last night (then high heat to finish cooking) I don't know if it's the stores around here or what but lately most of the chicken we get has this weird almost crunchy like texture to it as you bite through the meat. Real turn off for us. The juiciness, flavor and stuff was on point but that stupid texture. I've heard it's a byproduct of these huge oversized chickens. Told the wife we need to go to this local farm around us this weekend and try some of their stuff, we have been thinking about doing a 1/2 or whole cow from them so good to check them out first.

 

https://atlasofscience.org/the-wood...s-of-both-raw-and-cooked-chicken-breast-meat/

 

If you have excess arugula, sub it for basil in pesto and freeze.