Foodies BS Thread.

https://youtube.com/shorts/G0DF2D5M7_8?si=1XnzfnGFShkh4Q29

Made a double batch And it's in the freezer. The rest is on the stove, chicken thighs this time.

@CTSpruceMica @AllTacosFloat

I marinated it overnight and now cooking but simmering on stove. Next time i might try it his way ^^^ and use it as a marinade for some pork.

 

So my gift to myself for Father's Day was apparently food poisoning. Yesterday, when I could finally eat something other than plain yogurt, I boiled some ground chicken in the same pot with some orzo. When I dumped that monochromatic mess into a bowl I thought to myself, "gee, this is EXACTLY what I envision Larry Pleau's Chicken Tetrazzini looking like"

 

Lemon garlic mustard chicken, pearled couscous and broccolini

 

Story is taking a lot of turns as they release more details to keep people engaged.
Regardless, she was way too young.

 

Woof. I don't know if it's science or not, but load up on Fage or the "real" greek yogurt when you get food poisoning. Anything in the ingredients that says active cultures. Shotgun blast that down your gut. I've had to do that a couple times and it's worked, but I also am not a doctor and might have been coinkidink.

I might make that soon, and get back into the cookbook planning and making. I took off like....5 months. If we want it done and edited together for the holidays, gotta get on that. Jacked up a quiche lorraine so I have to remake that one.







tacos de pollo adobada
I have so much left over in the fridge. A vegan wife is a blessing sometimes - she won't steal any

 

make some sopes with the leftover chicken

 

this bluebery pecan pancake was enormous

 

At first glance I thought the straws were chopsticks and I'm thinking "who eats pancakes with chopsticks?"
I need to go to the optometrist

 

Tostadas de pollo en salsa verde. That’s chicken in green salsa for the non Spanish reading folk.

 

I don't think you understand.

What leftovers?

I sometimes eat snacks with chop sticks like cheese puffs and such if I'm wanting to keep my hands clean for whatever reason. And to keep up at it and not forget how to use the dang things.

 

wow!!! I cant have yolks on the same plate with my pancakes.. hahah...weird.

 

Im kinda same. I cant stand the eggs to get syrup on them...

 

Lamb tacos, picked red onion, tzatziki, lemon queso fresco.

I blitzed oregano, garlic, anchovy and black olive in the zest and juice of two oranges to baste the lamb as it roasted. Heated milk with lemon zest and the used the juice of the lemon to make the curd. Made flour tortillas.Tzatziki without cucumber.

 

Upgraded Ramen and Beef Tips w/ Mushrooms over Basmati Rice in Camp

 

Bulgogi Lettuce wraps from supper last night.

 

Hey guys I wanted to share a helpful tip with y'all. Maybe it's been done plenty of times before, but it's a first for me.
I love to cook everywhere I go, especially in Camp. What I have often had a problem with is having fresh ingredients, especially meats, that spoil before I am able to cook them. I do not have a fridge/freezer in my truck (yet) and rely on premium coolers. When I am away from grocery stores for a while, I have about 2-3 days before fresh meats get a little sketch. What i did for this trip was pre-cook my proteins at home with the convenience of a full kitchen. I then cooled them and sealed them with a vacuum sealer and froze them. They kept well in a cooler for two weeks. I opened them as I needed them. This worked well with carne asada for tacos, chasu pork for upgraded ramen, italian sausage for pasta fagiole, and beef tips over rice.
I tried sealing them while warm, but any oils or juices would not allow the bags to seal well.
Like I said, I may be late to the game and this has been done many times before.
Doing this allowed me to serve some really good meals in camp during a recent trip out west with my daughter.

 

I took advantage of the last cool weather month and salt cured a dozen duck eggs. super chinesey thing to do. hahah

 

https://youtu.be/Lzmjvc7vJNE

 

Puts BBQ sauce in the bag… doesn’t coat the meat all