What did everyone cook today?
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Thanks to Walton’s I made something delicious out of my $5 lunch budget for today. I boiled Dollar Tree potstickers and made Ramen noodles (threw away the seasoning packet). After boiling the potstickers I then put them in the toaster oven. I added Excalibur Mandarin Teriyaki Marinade and Smoke Flavored Sea Salt. Kind of turned very little into something that was tasty.
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wdaly said in What did everyone cook today?:
21mm fresh collogen
Same as the snack stick stuff or sheep casing? When I researched fresh collagen it returned some crimpled tube the same as I use for my snack stick. I know that small diameter is not found in hog casing but sheep casing you can find that small
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Thanks to Walton’s I made something delicious out of my $5 lunch budget for today. I boiled Dollar Tree potstickers and made Ramen noodles (threw away the seasoning packet). After boiling the potstickers I then put them in the toaster oven. I added Excalibur Mandarin Teriyaki Marinade and Smoke Flavored Sea Salt. Kind of turned very little into something that was tasty.
JohnG5 Way to be resourceful.
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Thanks to Walton’s I made something delicious out of my $5 lunch budget for today. I boiled Dollar Tree potstickers and made Ramen noodles (threw away the seasoning packet). After boiling the potstickers I then put them in the toaster oven. I added Excalibur Mandarin Teriyaki Marinade and Smoke Flavored Sea Salt. Kind of turned very little into something that was tasty.
JohnG5 I could go for that.
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Surg I made habanero bbq sticks with swiss cheese and they are by FAR the best tasting ones I’ve made.
Jamieson22 what was the meat block on the sticks?
“You never really die until you end up on the wall at a Cracker Barrel”
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Thanks to Walton’s I made something delicious out of my $5 lunch budget for today. I boiled Dollar Tree potstickers and made Ramen noodles (threw away the seasoning packet). After boiling the potstickers I then put them in the toaster oven. I added Excalibur Mandarin Teriyaki Marinade and Smoke Flavored Sea Salt. Kind of turned very little into something that was tasty.
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Jamieson22 what was the meat block on the sticks?
GWG8541 100% pork butt for the sticks.
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No recipe on this one, just my adlib version of Japanese Udon with thin sliced ribeye, Tempura shrimp and onions. The flavor blend was pretty good. There was even a little anchovy in the broth for extra flavor.
“You never really die until you end up on the wall at a Cracker Barrel”
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No recipe on this one, just my adlib version of Japanese Udon with thin sliced ribeye, Tempura shrimp and onions. The flavor blend was pretty good. There was even a little anchovy in the broth for extra flavor.
GWG8541 said in What did everyone cook today?:
There was even a little sardine in the broth for extra flavor.
A little extra umami, impressive addition, Good Play!
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
GWG8541 said in What did everyone cook today?:
There was even a little sardine in the broth for extra flavor.
A little extra umami, impressive addition, Good Play!
glen sorry that should have been anchovy, wrong little fish.
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No recipe on this one, just my adlib version of Japanese Udon with thin sliced ribeye, Tempura shrimp and onions. The flavor blend was pretty good. There was even a little anchovy in the broth for extra flavor.
GWG8541 that looks really tasty
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GWG8541 I was wondering. I have started adding some Anchovy in various salad dressings and marinades
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Picked up this ‘little griddle’ on marketplace for 30 bucks. Christening it with some Onion and smash burgers.
Surg 2 Thumbs Up!
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Picked up this ‘little griddle’ on marketplace for 30 bucks. Christening it with some Onion and smash burgers.
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No recipe on this one, just my adlib version of Japanese Udon with thin sliced ribeye, Tempura shrimp and onions. The flavor blend was pretty good. There was even a little anchovy in the broth for extra flavor.
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Did a cedar-planked sockeye salmon (seasoned equally with Maple-Garlic and Southwest Seasoning from The Spice House) and some Picanha last night on my Kamado Joe (BJII). Overcooked the salmon a bit but picanha was perfect rare to mid-rare depending on piece.
Jamieson22 Dry or not the fish looks delicious.
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Haven’t been on Meatgistics in awhile so I’m cruizin thru everyone’s posts for the last 8 weeks. Ya all been putting together some pretty nice plates.
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Haven’t been on Meatgistics in awhile so I’m cruizin thru everyone’s posts for the last 8 weeks. Ya all been putting together some pretty nice plates.
Steven Winscot said in What did everyone cook today?:
Haven’t been on Meatgistics in awhile so I’m cruizin thru everyone’s posts for the last 8 weeks. Ya all been putting together some pretty nice plates.
Damn dude! Where ya been?
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GWG8541 I was wondering. I have started adding some Anchovy in various salad dressings and marinades
glen these were dried from a local Asian market.
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