What did everyone cook today?
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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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I made some chicken and seasoned it with the Excalibur Greek seasoning, well the rest is pretty self explanatory…
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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 is a staple up here. You can tell who the out of towner’s are by the mispronunciation. I remember fondly being corrected, by an older lady that those are the things a stripper wears not something you eat. LOL. Spelled the same but pronounced differently.
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RafterW Heck of a meal. Congratulations on number four and a tasty meal.
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I made some chicken and seasoned it with the Excalibur Greek seasoning, well the rest is pretty self explanatory…
HerbcoFood Looks like you have the food pyramid covered there. Good eats.
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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 wow those look great
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RafterW looks like you knocked it out of the park. Congrats
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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 that looks delicious
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Got my ribs and part of my chicken ready for the smoker first thing this morning. This is for a virtual competition for Guide Dogs of America/Tender Loving Canines, a chairity I work closely with raising funds. Making chicken 3 ways, smoked spatchcocked brined chicken, my Hawaiian Huli-Huli chicken thighs and the chicken sausage I finally tamed. I trimmed the ribs, so I have rib tips as well, but they won’t be part of the entry, just a bonus.
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First item done smoking, axis tenderloins cold smoked, now going to be put in the chill chest to cool down, will be sliced thin and served with various cheeses and crackers. I used chupacabra seasoning on the left and the blues hog ap seasoning on the right.
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