Foodies BS Thread.

Chicken adobo.

 

Cajun seasoned bone in pork chop cooked in a cast iron pan, with homemade Ranch mashed potatoes and baked beans with extra bacon.

 

...^^^... Great looking mashed potatoes ... ...

 

I don't peel my potatoes.. I like the skins on.. and I don't use butter and milk.. I use sour cream that's been mixed with Ranch dip mix and add black pepper to that as well... the purists will scream but that's the way I like em! Haha

 

I like all 3, butter, milk, sour cream

 

Yours sounds just fine to me!

A coworker said he made mashed potatoes with, among other things, nutmeg. I was intrigued but haven't hunted down a recipe yet.

 

It's likely just a bit.. some Rachel Ray stuff there..

 

https://www.allrecipes.com/recipe/229561/nutmeg-mashed-potatoes/

 

She had a commercial for making dog food so i kinda associate her food with that

 

I learned a lot of little things from her when she had her original 30 minute meals show.. now .. I've moved on

 

Been getting into Asian chili oils. Figure I should try making some.

So good. Very complex flavored.

 

this speaks to me.

 

Smoked pork chops, Hawaiian sweet bread stuffing and Caesar salad.

Stuffed and happy.

 

Orange glazed chicken and an Asian salad with a ginger, soy, peanut butter dressing.

 

that chili oil I made?

boom. dressed up some wontons.

 

tonight.
braised Chinese stew over noodles.

 

Did you post the recipe for this chili oil?

 

I didn't. maybe I did.

i'll look. i'm almost out anyways.

 

I didn't toast the peppercorns. you're tossing them into hot oil anyways. instructions made no sense.
1 tbsp sichuan peppercorns, optional

• 1 cup avocado, vegetable, canola or peanut oil – divided

• 2 large shallots, chopped

• 2 tbsp soy sauce

• 2 tbsp toban djan, Chinese chili bean sauce

• 1/2 cup red pepper flakes for mild version or Thai chili flakes for spicy version

• 1 1/2 tbsp sugar

• 1/4 tsp salt

• small pinch of Chinese five spices, optional

• 1 tsp msg, optional

Instructions

1. Toast sichuan pepper corn on a dry wok or pan for 45 seconds to 1 minute over medium heat. Grind with mortar and pestle or coffee/spice grinder to fine but still a little coarse powder. Set aside.
2. Heat a wok over medium low to medium low heat, add 1/4 cup of oil and chopped shallot. Stir fry the shallot for 4 to 5 minutes or until they are golden brown.
3. Add soy sauce around edge of the wok, so it will give nice smokey flavor. Also add toban djan at this point. Stir fry the sauce and shallot mixture for 1 to 2 minutes.
4. Add remaining oil, red pepper flakes, sugar, salt, Chinese five spices, msg and sichuan pepper corn. Stir and cook for additional 1 to 2 minutes. Remove from heat and let it cool then store in an air tight container. Keep it in a room temperature is fine and it will last 15 days. Enjoy!