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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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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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 welcome back. I get fat just looking on here.
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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 good to see you back. Miss all your posts.
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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 Welcome Back!
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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 Glad to have you back.
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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 yup
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Venison steaks marinated in pa’s black bull in the vac tumbler
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