What did everyone cook today?
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I cannot take credit this, but it was a tasty dinner tonight. My youngest son whipped this Korean dish up. It’s name is simplistic but describes it well. It is a spicy “hot pot”. Its a potpourri of various items and the broth is ladled back over the top during cooking. This particular one had thinly sliced beef, with sausage and kimchi dumplings. For those of you who enjoy Korean cuisine, its a great versitle dish and you can add about anything you like. It is full of broth and served in a bowl with rice on the side. ND Mike the wok is a Lodge CI and perfect for this particular dish.
“You never really die until you end up on the wall at a Cracker Barrel”
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I cannot take credit this, but it was a tasty dinner tonight. My youngest son whipped this Korean dish up. It’s name is simplistic but describes it well. It is a spicy “hot pot”. Its a potpourri of various items and the broth is ladled back over the top during cooking. This particular one had thinly sliced beef, with sausage and kimchi dumplings. For those of you who enjoy Korean cuisine, its a great versitle dish and you can add about anything you like. It is full of broth and served in a bowl with rice on the side. ND Mike the wok is a Lodge CI and perfect for this particular dish.
GWG8541 oh man that looks tasty.
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@matt-westerhaus Somebody likes to eat
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@matt-westerhaus All 8 food groups, looks tasty
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I cannot take credit this, but it was a tasty dinner tonight. My youngest son whipped this Korean dish up. It’s name is simplistic but describes it well. It is a spicy “hot pot”. Its a potpourri of various items and the broth is ladled back over the top during cooking. This particular one had thinly sliced beef, with sausage and kimchi dumplings. For those of you who enjoy Korean cuisine, its a great versitle dish and you can add about anything you like. It is full of broth and served in a bowl with rice on the side. ND Mike the wok is a Lodge CI and perfect for this particular dish.
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ND Mike How many were you cooking for in this batch? Looks like enough to feed 20.
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T-bones from my dad’s American Dexter herd. Asparagus on the side.
After the kids get their portions, I add ground habanero to my steak.
My favorite steak method is cast iron sear on the stovetop then broil in the oven.
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ND Mike holy moly you had to have leftovers or some real hungry folks. Looks good.
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T-bones from my dad’s American Dexter herd. Asparagus on the side.
After the kids get their portions, I add ground habanero to my steak.
My favorite steak method is cast iron sear on the stovetop then broil in the oven.
jh4_htx great looking steak and done just right. You gotta love a good piece of cast iron for cooking.
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I must gain 5 pounds coming to this post. Everything just looks so good.
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I cannot take credit this, but it was a tasty dinner tonight. My youngest son whipped this Korean dish up. It’s name is simplistic but describes it well. It is a spicy “hot pot”. Its a potpourri of various items and the broth is ladled back over the top during cooking. This particular one had thinly sliced beef, with sausage and kimchi dumplings. For those of you who enjoy Korean cuisine, its a great versitle dish and you can add about anything you like. It is full of broth and served in a bowl with rice on the side. ND Mike the wok is a Lodge CI and perfect for this particular dish.
GWG8541 Looks delicious!
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I cannot take credit this, but it was a tasty dinner tonight. My youngest son whipped this Korean dish up. It’s name is simplistic but describes it well. It is a spicy “hot pot”. Its a potpourri of various items and the broth is ladled back over the top during cooking. This particular one had thinly sliced beef, with sausage and kimchi dumplings. For those of you who enjoy Korean cuisine, its a great versitle dish and you can add about anything you like. It is full of broth and served in a bowl with rice on the side. ND Mike the wok is a Lodge CI and perfect for this particular dish.
GWG8541 It looks great.
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T-bones from my dad’s American Dexter herd. Asparagus on the side.
After the kids get their portions, I add ground habanero to my steak.
My favorite steak method is cast iron sear on the stovetop then broil in the oven.
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@matt-westerhaus How many are you cooking for? Thats a lot of food.
Steven Winscot up until about a year ago, just two. We’ve got our first little guy eating with us now so 2.5 people! We cook about 4-5 nights a week and find a new recipe every time, we live off the leftovers on the several days that we don’t cook. Some of those cooks are when we were entertaining guests though, usually the pizzas and the schnitzel.
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Done! Thanks all for looking and for getting caught up. Sorry to anyone at the waltons tech team in advance, incase my photodump overloaded things!!!
@matt-westerhaus some great looking meals there.
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I cannot take credit this, but it was a tasty dinner tonight. My youngest son whipped this Korean dish up. It’s name is simplistic but describes it well. It is a spicy “hot pot”. Its a potpourri of various items and the broth is ladled back over the top during cooking. This particular one had thinly sliced beef, with sausage and kimchi dumplings. For those of you who enjoy Korean cuisine, its a great versitle dish and you can add about anything you like. It is full of broth and served in a bowl with rice on the side. ND Mike the wok is a Lodge CI and perfect for this particular dish.
GWG8541 that looks great. My Japanese cucumbers are ready now so I made Korean spicy cucumbers as a side dish. Sorry I don’t have any pictures. Ate them too fast!
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Cooled off enough yesterday to fire up the oven. 4 batches of banana bread and a dozen biscuits.Steven Winscot Banana bread rocks.
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