This is our release during these crazy times. Stay safe. The end result. Fabulous. Costco tenderloins with Baltimore BBQ sauce. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
OK, probably over-thinking this, but what the heck, hunkering in the bunker is giving me more time. Might it be that with older beef, your best bet is to find a tougher cut like a roast that you'd want to cook longer? Then you get tenderness from longer cooking time, plus the extra flavor from the older beef? Leftovers tonight. Leftover kohlrabi hash, leftover brisket (have 3 large chunks already in the freezer) & pinto bean tacos. Image Unavailable, Please Login T
You're a regular Denis the Menace! Glad no one was hurt. We're supposed to stay home except for essentials and emergencees. Fine by me, although I wish they'd let us take the fun cars out for a drive! T
Colorful, I am sure very tasty, and unless I miss my guess Cholula-tastic! What's the yellow stuff, taters? T
Good eye. Hot sauce is Cholula sweat habanero on leftover Shepherds pie. Potato and cauliflower with lots of other goodness baked in.
Why not, Max can bring his camera along to take pics of your grub to help spice up the Dinner thread! T
Today was a fun day...home made black pepper steak. First the beef cooked a little. Juices were mixed in spices and more. Combine it all and BOOM. This knocked it out of the park for me. So tasty but the beef was overcooked. Next time 75% on the beef before the final sauce tossed. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Yesterday was tandoori shrimp and rice. Sweet potato noodles, quinoa, Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login and talapia.
Today I also post a crummy attempt. Falafal for the first time. Looked ok going in but tasted like...censored word...so no after pic. The life of failing. Try it all it wont always be amazing. Image Unavailable, Please Login
I'm thinking about making lasagna, have lots of left over spaghetti sauce. Might do Kirkland pesto linguine and save the lasagna for tomorrow. Found a Japanese restaurant that is open, going there for lunch again.
Let's try to make this recipe as simple and basic and let you guys do your twist. I used this as an outline ( https://www.jamesbeard.org/recipes/black-pepper-sauce ) and also had a quick look at another YouTube video ( ) Easy Part: I used half a big onion and two cloves are garlic and diced them both up. Pan onto medium with some olive oil. Put in those first followed by the beef. We just happen to have thin pieces of steak lying around. I cut them up into smaller chunks and cook as desired. Please note you will be putting steak back into hot sauce later which will finish your cooking. The Sauce: Now I didn't have a fair bit of the ingredients so this is where it became a little clunky. I used the left over "au jos" from the pan for about 1/4 cup. This includes any lovely pieces of onion and garlic. I used 1/4 cup of soy sauce. This was the base as I didn't have oyster sauce or the wine sauce. To replace this I added about 2 table spoons of water, table spoon of teriyaki sauce, tea spoon of hot sauce. I probably have about 1.5-2 table spoon of fresh cracked pepper. I put whole shells into a bag and broke them with a hammer instead of using the grinder. The remaining seasonings really just had cumin, cloves, salt, etc... Put a table spoon or more of canola/veg oil into the same pan onto medium heat. Once it gets heated I put all the fixings in and let that simmer for about 2-2.5 minutes. Flour to help it thicken and let it simmer for another 2-2.5 minutes. This should be pretty good by now toss the steak back in coat them good. This is where you will finish cooking your steak as noted before. I was really surprised, with all the steps I read, and now typed, to make this sauce how simple it really was. Good luck and let me know if this works for you guys.
Anticipation redeux...today's is likely my first ever attempt at baking. We had a bunch of mascarpone for some reason I can't recall, so I went out and got the rest of the ingredients to make a cheesecake. Its one of the few desserts I like, because the Italian style ones are not too sweet. This one has ricotta + mascarpone + philly cream cheese and not much sugar added. A bit of vanilla and lemon juice completes the filling. The crust is simply some smashed up english biscuits and butter. Simple. Hopefully it will be yummy... Image Unavailable, Please Login
was tempting...I forgot to mention it has 4 eggs in it too...so didn’t eat “much” of the raw batter It has another 20 minutes in the oven...
LOL. By the time this virus wackiness is finished, I am predicting the average F-chatter will have gained 15 lbs! T
My first cheesecake came out super yummy. Pretty darn simple and easy. Was fun to make. I had my slice with blueberries, she went with apricot preserves: Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
oh, as an appetizer before the cheesecake, we had gnocchi with a tomato + spinach + mascarpone sauce. Was also yummy. Drank a prosecco tonight to keep the All-Italy theme going. Image Unavailable, Please Login
