Foodies BS Thread.

My friend casually mentioned a sandwich she makes - Goat cheese, apricot preserves, and arugula.



Solid 8/10, would make again.

 

Fellow Foodies I have a 3pound wild boar roast to cook this weekend, how should I cook it? Slow braise, Roast, ??? thanks

 

I think it depends on what part of the animal your particular chunk came from.

 

kimchi fried rice is a fantastic breakfasts. the dirty dishes for all the ingredients, not so cool.

 

Tonight i ran the dishwasher before and after dinner. Sometimes it happens.




Pozole verde de pollo. My only tweak in the next time i make it is smaller chicken, or shredded, or browned better. Otherwise hot damn. This recipes a keeper.

 

Salad season! Blanched asparagus with burrata and pistou (and other stuffs)

 

Do share this pozole verde recipe . . .

 

I was at ollie's because it was next to tractor supply and i got a promo from my credit card. Saw this book. Flipped through quick and saw 2-3 recipes that looked good so I grabbed it. For 4 bucks, whatever.

The first 4 sections - all bangers. Maybe I'm not as imaginative but out of the 500 recipes in here, I'd only skip maybe 2-3. The last section (oven baked) all looked good, just a solid 8.5/10 instead of 9/10 like the first 4/5 of the book.

I'd have never thought of this - wasabi beef fajitas? Sounds delicious.

Am happy with purchase. Have a long time to make it through these recipes, but I'll get there

 

It didn't call for garlic so i didn't do garlic. Next time I'm adding garlic.

 

Grilled steak tips and salad for dinner.

 

Dinner was street tacos. Cooked on a plow disc pan in my side-yard.

my LENGUA street taco. Wife and I ate around the pan. Fun!

 

Beautiful!

 

looks great!

 

I get this at a little sandwich place downtown. They make it as a panini. So good.

 

Not pretty but super tasty. Poor man’s southwest omelette. Happy Memorial Day. Thank you to those who have served…to those who have sacrificed.

 

Coq au Vin:

 

Homemade Shrimp and Beef Ramen

 

Homemade chicken soup requested by wife.

 

I cooked a chunk of a pork leg that I'd cured for prosciutto roughly 1/3 way through the cure. My chef mentor made two suggestions.

1) cook on a bed of fresh hay in veggie stock then roast and glaze.

2) Briasse in Dr Pepper.

I went with option One. It was fantastic with the earth hay flavour coming through the pork. A bed of hay in the bottom of the stock pot, pork and stock, cover with another bed of hay.

With boar, I'd be tempted to use a lot of local forest herbs as well.

I'm a fan of the saying, cook it in what it eats. Especially so when it comes to game.

 

Fresh herbs for sure, I was thinking some butternut squash too!