Foodies BS Thread.

friggen sucks following BEEF NACHOS..but I made my "death row" meal!! I think I ate it three days straight in Singapore. at home, its still in experimental stage but have the chicken and rice down pat. need to figure out the chili dipping sauce.

Hainanese Chicken and Rice. booyah!!

 

I’ll take that as a compliment, but we’re all here having fun - keep that at the forefront and cook on!

 

I was joking.

 

Dinner tonight since the girlfriend is out of town.

Broiled tilapia with quinoa and roasted corn.
The avocado wasn't ripe yet so minced it lol
Also poured on some of the best (IMO) New Mexican green chili salsa, Sadies.

 

I know, I was saying that I’m no better than anyone else.

I don’t post all the failures…

 

Id have tons to post

 

Italian pulled pork on a toasted hoagie roll with provolone cheese and broccoli rabe. Bam!

 

Crockpot recipe?

 

What is Italian Pulled Pork? Definitely gonna need a recipe for that?

 

5 hours in the crock pot with red wine, beef stock, crushed tomato, garlic, onion and spices.

 

hahha..you should have seen the time I used salt instead of sugar on some chocolate chip cookies. hahaha..

 

My sister swapped the sugar/salt in the containers when we were kids. My dad could NOT figure out why the lemonade tasted so bad and kept adding salt unknowingly.

Or the time I dumped cayenne in my yogurt/granola instead of cinnamon because I didn’t put the spices back exactly where they go. I still ate it because I ain’t no quitter and needed to learn a lesson.

There are many other instances and they increased since I started cooking more. Thomas Edison rapid prototyping - build a solution, test, failure is one way it won’t work, build another solution, etc…

I think I’m going to start posting failures and lessons learned. Maybe y’all will at least get a chuckle out of it.

 

I'm not going to call myself a carbon steel pan fan-boy. I like them, I have one, but it was hell in the beginning. seasoning it wasn't easy for me. I quit trying and just started using it harshly. mostly searing and using it as a roasting pan. this is how it looks 6 years later. (6 years 1 month if I am being more exact). I use it almost daily. toasting a green onion flatbread thing, searing, eggs. I try to avoid teflon for the most part, and this pan gets me there. I have brutalized this thing. I once set it into the coals of a campfire and cooked cut meats. the handle is in shambles and needs to be sandblasted. hehe.

my Mineral B pan. on a side note, my paella pan is also carbon steel, and it is never gonna season. even the tiny bit of grated tomato I put into that slow cooked meal will strip the seasoning clean off. annoying but I have come to grips with it. maybe I need to slide that one into a campfire.

 

Garden squash, tips and a bourbon.

 

Orange glazed chicken thighs with an Asian salad.
This has become one of my fav go to dishes!
IMHO bone in, skinless breasts work best for this recipe. The salad dressing is killer!

 

I’ve been considering one of these. Will a normal stovetop season it sufficiently or does it take a restaurant BTU heat and flame to do it properly?

 

Your stove will be perfect

 

I just realized this is becoming a re-occurring Sunday theme for me. At any rate... Today's meal!:

A crock-pot (they're awesome, am I right?) pot-roast, with a side of gravy, biscuits and fried squash.




Since I was a good boy and finished everything on my plate, I got TWO cupcakes for dessert. Carrot Cake Cupcakes (courtesy of my local Kroger bakery).

 

Happy #tacoSaladSunday TW!


#S707Sunday