What did everyone cook today?
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Long day today. Made omletes for dinner. Trying to hone my skills making omletes like Julia Child lol. Added fresh chives and a little cheese.
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Long day today. Made omletes for dinner. Trying to hone my skills making omletes like Julia Child lol. Added fresh chives and a little cheese.
Deepwoodsbutcher breakfast for supper is one of my favorites. That omelet looks great!
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Today was my son’s 18th birthday. I cooked all his favorites.
Sauteed salmon with nectarines simmered in an orange marmalade/butter/soysauce deglaze on it;
Seared and Sauteed mushrooms, with the “chexmix snack” sauce: butter, worchestershire, season salt.
Meatloaf
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Today was my son’s 18th birthday. I cooked all his favorites.
Sauteed salmon with nectarines simmered in an orange marmalade/butter/soysauce deglaze on it;
Seared and Sauteed mushrooms, with the “chexmix snack” sauce: butter, worchestershire, season salt.
Meatloaf
Dave in AZ That is a lot of TLC. Happy belated birthday to your son & many more to come.
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Deepwoodsbutcher A good omelet is tough to beat. Looks great.
wdaly thank you
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Today was my son’s 18th birthday. I cooked all his favorites.
Sauteed salmon with nectarines simmered in an orange marmalade/butter/soysauce deglaze on it;
Seared and Sauteed mushrooms, with the “chexmix snack” sauce: butter, worchestershire, season salt.
Meatloaf
Dave in AZ are those grilled dill pickles or zucchinis?
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Dave in AZ are those grilled dill pickles or zucchinis?
Departing Contestant that was zucchini, but it had a weird greenish color, more green than usual. My kids asked me why it was so green too.
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Departing Contestant that was zucchini, but it had a weird greenish color, more green than usual. My kids asked me why it was so green too.
Dave in AZ now I want grilled dill pickle slices! Have a great fourth
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Departing Contestant that was zucchini, but it had a weird greenish color, more green than usual. My kids asked me why it was so green too.
Dave in AZ there are many types of zucchini. I am growing a Black Beauty variant this year. They are a deeper green. They are all good to me.
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I helped my wife make 100 egg rolls today. As is usually the case, she does all the hard work and I do the mundane tasks that helps her to work her magic.
In this case, I separated the egg roll wraps that are packed 25 to a bag and have to be carefully peeled apart without tearing them so they can be filled with the chopped pork, shrimp, noodles, carrot, celery, onion, mushroom and seasoned filling.She then carefully wraps the filling into the finished rolls. Then they are separated into smaller packages for convenient frying at a later time.
Unlike Chinese restaurant eggrolls, these are Vietnamese style and are mostly meat and shrimp and contain no cabbage.
They are served with nuoc cham dipping sauce.Plan to fry some tonight so more pictures to come.
Paul
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Since I finally got my first garden tomatoes and made bacon a few weeks ago, I saw Dave in AZ post on his BLTs and had them for breakfast. Im not a lettuce fan, so just a BT on Sourdough with a little mayo. Nothing beats that fresh mater on a sammie.
“You never really die until you end up on the wall at a Cracker Barrel”
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I helped my wife make 100 egg rolls today. As is usually the case, she does all the hard work and I do the mundane tasks that helps her to work her magic.
In this case, I separated the egg roll wraps that are packed 25 to a bag and have to be carefully peeled apart without tearing them so they can be filled with the chopped pork, shrimp, noodles, carrot, celery, onion, mushroom and seasoned filling.She then carefully wraps the filling into the finished rolls. Then they are separated into smaller packages for convenient frying at a later time.
Unlike Chinese restaurant eggrolls, these are Vietnamese style and are mostly meat and shrimp and contain no cabbage.
They are served with nuoc cham dipping sauce.Plan to fry some tonight so more pictures to come.
processhead nice and thanks for a great memory. My Mom used to make similar Vietnamese style egg rolls. She would freeze them and man were they great. They became a staple at every family campout. My niece and sister-in-law keep up the tradition. We have them every fall at the family campout. Thanks again for posting Paul, it brought a smile to my face with some great memories.
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Since I finally got my first garden tomatoes and made bacon a few weeks ago, I saw Dave in AZ post on his BLTs and had them for breakfast. Im not a lettuce fan, so just a BT on Sourdough with a little mayo. Nothing beats that fresh mater on a sammie.
GWG8541 looks great! Honestly the lettuce just makes it all slide around and fall apart heh.
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I helped my wife make 100 egg rolls today. As is usually the case, she does all the hard work and I do the mundane tasks that helps her to work her magic.
In this case, I separated the egg roll wraps that are packed 25 to a bag and have to be carefully peeled apart without tearing them so they can be filled with the chopped pork, shrimp, noodles, carrot, celery, onion, mushroom and seasoned filling.She then carefully wraps the filling into the finished rolls. Then they are separated into smaller packages for convenient frying at a later time.
Unlike Chinese restaurant eggrolls, these are Vietnamese style and are mostly meat and shrimp and contain no cabbage.
They are served with nuoc cham dipping sauce.Plan to fry some tonight so more pictures to come.
processhead mmmm look so great!! We make gyoza or pot stickers, so a similar process. Those are going to be so good! Especially being lots of meat, low cabbage! Sounds like Filipino lumpia which we love. Thx for the post!
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Since I finally got my first garden tomatoes and made bacon a few weeks ago, I saw Dave in AZ post on his BLTs and had them for breakfast. Im not a lettuce fan, so just a BT on Sourdough with a little mayo. Nothing beats that fresh mater on a sammie.
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I helped my wife make 100 egg rolls today. As is usually the case, she does all the hard work and I do the mundane tasks that helps her to work her magic.
In this case, I separated the egg roll wraps that are packed 25 to a bag and have to be carefully peeled apart without tearing them so they can be filled with the chopped pork, shrimp, noodles, carrot, celery, onion, mushroom and seasoned filling.She then carefully wraps the filling into the finished rolls. Then they are separated into smaller packages for convenient frying at a later time.
Unlike Chinese restaurant eggrolls, these are Vietnamese style and are mostly meat and shrimp and contain no cabbage.
They are served with nuoc cham dipping sauce.Plan to fry some tonight so more pictures to come.
-
I helped my wife make 100 egg rolls today. As is usually the case, she does all the hard work and I do the mundane tasks that helps her to work her magic.
In this case, I separated the egg roll wraps that are packed 25 to a bag and have to be carefully peeled apart without tearing them so they can be filled with the chopped pork, shrimp, noodles, carrot, celery, onion, mushroom and seasoned filling.She then carefully wraps the filling into the finished rolls. Then they are separated into smaller packages for convenient frying at a later time.
Unlike Chinese restaurant eggrolls, these are Vietnamese style and are mostly meat and shrimp and contain no cabbage.
They are served with nuoc cham dipping sauce.Plan to fry some tonight so more pictures to come.
processhead There is a whole lotta YUM in those!
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Since I finally got my first garden tomatoes and made bacon a few weeks ago, I saw Dave in AZ post on his BLTs and had them for breakfast. Im not a lettuce fan, so just a BT on Sourdough with a little mayo. Nothing beats that fresh mater on a sammie.
GWG8541 A standard summer goodness!
Planted my maders very late and just now have blooms. We will be lucky to have maders to eat before the first frost! (Half joking other half not) -
I helped my wife make 100 egg rolls today. As is usually the case, she does all the hard work and I do the mundane tasks that helps her to work her magic.
In this case, I separated the egg roll wraps that are packed 25 to a bag and have to be carefully peeled apart without tearing them so they can be filled with the chopped pork, shrimp, noodles, carrot, celery, onion, mushroom and seasoned filling.She then carefully wraps the filling into the finished rolls. Then they are separated into smaller packages for convenient frying at a later time.
Unlike Chinese restaurant eggrolls, these are Vietnamese style and are mostly meat and shrimp and contain no cabbage.
They are served with nuoc cham dipping sauce.Plan to fry some tonight so more pictures to come.
processhead i have made them also in the past made mine with cabbage
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lately I have been interested in making empanadas, peperoni rolls and beef and been burritos to freeze and have on hand for the grandchildren and convince for the summer
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