What did everyone cook today?
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Surg Nice to see someone else doctors their ramen. I really like putting some kimchi on mine after it’s in the bowl. You can’t ever add too much to a bowl of hot ramen.
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Made some wings last night, one of the seasonings I used was Excalibur’s Authentic Buffalo Wing Blend which was awesome! The first ingredient in it is dehydrated Franks Red Hot sauce.
Tex_77 Ill have to try that seasoning. I like wings and Franks. That combo must be a winner.
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Made boudin nachos last night and tonight more than likely using the pastrami I just finished and making Kong Pao Pastrami
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Dr_Pain You’re nuts and loving it. Kung Poa pastrami. That’s FUSHION at its best and may be a new food group.
My son and I took a favorite Pasty recipe and added a little venison with the beef 50/50. They turned out great. We used beef tallow in the dough when making it, which kept it moist and tasty. The veggies were carrot, onion, Yukon potatoes, and Diakon radish instead of the turnip we normally use.
“You never really die until you end up on the wall at a Cracker Barrel”
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My son and I took a favorite Pasty recipe and added a little venison with the beef 50/50. They turned out great. We used beef tallow in the dough when making it, which kept it moist and tasty. The veggies were carrot, onion, Yukon potatoes, and Diakon radish instead of the turnip we normally use.
GWG8541 that’s one good lookin hot pocket.
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My son and I took a favorite Pasty recipe and added a little venison with the beef 50/50. They turned out great. We used beef tallow in the dough when making it, which kept it moist and tasty. The veggies were carrot, onion, Yukon potatoes, and Diakon radish instead of the turnip we normally use.
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#meatmatters
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Anniversary dinner#4
Matt W.
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RafterW Smiles around for sure. You should be proud. Keep that energy happening.
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RafterW Nice looking family and dinner
With that tongue sticking out who does the little one take after? LOL -
RafterW congrats and good job. That cliché “happy wife happy life” is really words of wisdom.
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RafterW Great looking dinner and I love the shot of the family.
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My son and I took a favorite Pasty recipe and added a little venison with the beef 50/50. They turned out great. We used beef tallow in the dough when making it, which kept it moist and tasty. The veggies were carrot, onion, Yukon potatoes, and Diakon radish instead of the turnip we normally use.
GWG8541 Nice!
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I believe it was in this thread (I forget) that I spoke about Kung Pao Pastrami. Delicioso!!!
P.S. I did make the Pastrami but can’t take the credit for the fusion dish. This was inspired by a meal I had at Red Chinese on St-Claude in NOLA
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zbigjeff glen GWG8541 processhead HerbcoFood Thank you, the family is what its all about. A rug-rat running around doesn’t make cooking together at home any easier or less stressful at times but it always is more enjoyable in the end when everyone is no longer hangry! There are several things I just won’t buy at a restaurant, one being steak and I might have to add pork chops to that list. It is soooo much more economical and tastier at home.
So the soufflé: I’ve never eaten one, nor have I made one before…here are my thoughts. I prefer quiche! I know they aren’t exactly the same but for all the effort that goes into the soufflé, I wasn’t blown away. Granted, this was a very basic soufflé, the wife doesn’t like blue cheese/gorgonzola or similar so that got nixed from the recipe so we just doubled down on the parmesan.
Matt W.
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zbigjeff glen GWG8541 processhead HerbcoFood Thank you, the family is what its all about. A rug-rat running around doesn’t make cooking together at home any easier or less stressful at times but it always is more enjoyable in the end when everyone is no longer hangry! There are several things I just won’t buy at a restaurant, one being steak and I might have to add pork chops to that list. It is soooo much more economical and tastier at home.
So the soufflé: I’ve never eaten one, nor have I made one before…here are my thoughts. I prefer quiche! I know they aren’t exactly the same but for all the effort that goes into the soufflé, I wasn’t blown away. Granted, this was a very basic soufflé, the wife doesn’t like blue cheese/gorgonzola or similar so that got nixed from the recipe so we just doubled down on the parmesan.
RafterW She says no blue cheese/gorgonzola like many people. But, when I use it as a seasoning and keep it light, people who don’t like it say: “that was really good”. Then, I tell them that it had something they don’t like and are miffed because I got one past them. Usually, they don’t like something “straight up” and I can understand that. But, you’re a good boy and listened to the “NO” and made it through your anniversary dinner without any “marks”. Yep, it’s OK to smile.
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I believe it was in this thread (I forget) that I spoke about Kung Pao Pastrami. Delicioso!!!
P.S. I did make the Pastrami but can’t take the credit for the fusion dish. This was inspired by a meal I had at Red Chinese on St-Claude in NOLA
Dr_Pain oh man that looks great.
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Tex_77 I took your advice on the apple for desert but made a “blooming apple” (baked apple with caramel, cinnamon and vanilla icecream!)
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Made some wings last night, one of the seasonings I used was Excalibur’s Authentic Buffalo Wing Blend which was awesome! The first ingredient in it is dehydrated Franks Red Hot sauce.
Tex_77 - Yeah Man - Looks great!
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