Foodies BS Thread.

Nice stove

 

I was thinking the same thing

 

i made chicken katsu curry last night. ‘cept I didnt have any panko, but i had some regular bread crumbs. cleaned out the fridge to bulk up the curry. Wifey liked it.

 

My farm family (1970) would pick up a couple of rabbits from the Agway freezer for company suppers. Legs stretched out front and rear, super long bundle.
I always found them rubbery. Not much meat on em.
We had a veg stand with corn for 50c a dozen. Had to race to and from field with fresh cut corn for those in the know.

 

It's that time again!



For best results, peel them and don't use the core.

 

Took all my valentines leftovers and made a breakfast hash.

 

Unfortunately, it is a tad lop sided.

Guess my baking sheet was a bit warped and showed once it was warmed up

 

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...^^^... That looks great, do you have a link to the recipe ? I am a beginner cook who is trying new things for the family.

This kinda reminds me of SOS in the military, excepted a thicker version without the chipped beef.

I hated biscuits and gravy before I went into the military and learned to love it in the military and SOS was my favorite.

Amazing how your tastes change when you are hungry with no choice .. lol

PS .. I owe my inspiration to explore and learn to cook from the people in this thread ...

 

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...^^^... I want to try something like this too ... my next project.

 

https://www.allrecipes.com/recipe/24642/dog-food-dip/

This is the recipe that I follow

 

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Thank you ... I will let you know how it turns out.

 

Pizza, dough similar to a no kneed focaccia. Carmelalized onion, mushrooms, black olive, anchovy, Italian sausage, roasted garlic.

 

I haven’t been grilling in the traditional sense. I have been sticking the food on a skewer and I then hang it inside the propane outdoor grill. Saves me grate cleaning, and I never have to flip the food. It works!
I did a very thick porkchop last night and the edges got crispy, and the inside was juicy. Wife and I could only share one between us. Behemoth

 

I want to see this setup please.

 

Yeah so the blue lights didn't help but

Char Grilled Barbecue Octopus
Caribbean potato salad, crispy bacon and a chili, lime BBQ sauce



Jamaican Style Beef Cheek Curry
with scotch bonnet chili, tomato, all spice, thyme, ginger and coconut with a
side of cheesy grits and a sauce of the braising juices






We went there twice. Knocked my socks off.

This was my view last week:





And then today:



I AM NOT OKAY.

 

this is my tandoori chicken done this way.

skewered the chops like this. I put a strap of stainless steel wire on the rear upper grill rack to hook the skewer and allows it to cantilever over the heat source. I run the outside burners and leave the one directly under the food cold.

 

I have these. Will try this.

 

Same, great idea!

 

I move the grill grate to the side so the drippings dont get them all crunchy dirty..so make sure skewer job is substantial. you dont want a food thing to drop onto the dirty things below. prob catch fire!! hahahha

this is 100% the way to do Chinese style Char-Sui..which is what the skewers were originally for (in my parents restaurant). they retires so I grabbed a few skewers. hahah..and hotel pans and etc.

 

Were you in Jamaica? If so where. I lived in Jamaica for much of the early 90's. Spent time around St Anne but lived in Kingston, worked dead centre of the island and in the Blue Mtns above Morant Bay.