What did everyone cook today?
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did Ben Franklin make that statement ?
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craigrice never heard of that, just something I have said for about the last 20 years.
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craigrice turns out, it was Jacques Torres, a famous French pastry chef.
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Not my doing, but my wife fixed us some simple sea food tonight.
Fresh steamed mussels served with lime juice, salt and fresh cracked black pepper as a starter.
Then sauteed fresh tiger shrimp served with pasta and corn on the cob with carrot cake for desert.
The carrot cake got devoured before I could take a picture.
processhead Love it, Looks great. Gobble it all up!
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Looks delicious
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I covered my bases and had a slice of carrot cake before supper and another one afterwards.
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I covered my bases and had a slice of carrot cake before supper and another one afterwards.
processhead You Got It!
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Cured and smoked wild turkey breast. Just sliced and packed this morning.
processhead well that looks mighty nice, good job.
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Not my doing, but my wife fixed us some simple sea food tonight.
Fresh steamed mussels served with lime juice, salt and fresh cracked black pepper as a starter.
Then sauteed fresh tiger shrimp served with pasta and corn on the cob with carrot cake for desert.
The carrot cake got devoured before I could take a picture.processhead The “Boss” is trying to keep you healthy with that seafood. Just give her a hug and a smile. That will go a long way. BTW: I liked the looks of the whole combo.
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processhead The “Boss” is trying to keep you healthy with that seafood. Just give her a hug and a smile. That will go a long way. BTW: I liked the looks of the whole combo.
zbigjeff said in What did everyone cook today?:
processhead The “Boss” is trying to keep you healthy with that seafood. Just give her a hug and a smile. That will go a long way. BTW: I liked the looks of the whole combo.
Yeah, agree. She knows the difference between what I like and what I need. Just don’t tell her I sneaked that extra piece of carrot cake! Or is carrot cake a vegetable?
Paul
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zbigjeff said in What did everyone cook today?:
processhead The “Boss” is trying to keep you healthy with that seafood. Just give her a hug and a smile. That will go a long way. BTW: I liked the looks of the whole combo.
Yeah, agree. She knows the difference between what I like and what I need. Just don’t tell her I sneaked that extra piece of carrot cake! Or is carrot cake a vegetable?
processhead Re: Extra piece of carrot cake. Duh! She already knows. I can see her sideways look from here. But, I do agree with you that you’re a good boy for eating your veggies.
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zbigjeff said in What did everyone cook today?:
processhead The “Boss” is trying to keep you healthy with that seafood. Just give her a hug and a smile. That will go a long way. BTW: I liked the looks of the whole combo.
Yeah, agree. She knows the difference between what I like and what I need. Just don’t tell her I sneaked that extra piece of carrot cake! Or is carrot cake a vegetable?
processhead carrots are a plant, hence the equivalent of broccoli. In fact, the flour and sugar are both plants so you had a triple helping of broccoli, eggs are dairy, so in essence you had a very well balanced diet.
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Paul
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processhead I can see the slowly shaking head from the boss. That’s why we are here.
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Chicken thighs marinated in buttermilk then seasoned, stuffed with asparagus and sous vide at 165 for 2 hours, the seared in a cast iron skillet… yumm!!!
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Chicken thighs marinated in buttermilk then seasoned, stuffed with asparagus and sous vide at 165 for 2 hours, the seared in a cast iron skillet… yumm!!!
RJ Adventures I’m still playing with the cooking temp of chicken in sous vide(stuffed or not). Right now, I like 150 for 1-2 hours. Then, finishing them in a skillet. Glad yours worked at 165.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler. -
Joe Hell Schtuff happens.
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Chicken thighs marinated in buttermilk then seasoned, stuffed with asparagus and sous vide at 165 for 2 hours, the seared in a cast iron skillet… yumm!!!
RJ Adventures
Yeah Man - I love the sous vide. Great job!
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