Grahame Posted December 25, 2021 Report Share Posted December 25, 2021 47 minutes ago, Kerry said: You’ve peaked my interest. Let us know how it tastes Pre Booze (and cream), it's a very nice rich custard (sweet, but not overly so) 1 Quote Link to comment Share on other sites More sharing options...
Grahame Posted December 25, 2021 Report Share Posted December 25, 2021 Bottle kill for a slightly more adulterated version than the recipe called for (how convenient!) And my portion (Joanne will be delivering some of her share to selected neighbors, tomorrow) 2 Quote Link to comment Share on other sites More sharing options...
Grahame Posted December 25, 2021 Report Share Posted December 25, 2021 Next up, Some of Alton Brown's Brine, for a turkey breast, for tomorrow. 1 Quote Link to comment Share on other sites More sharing options...
n_maher Posted December 26, 2021 Report Share Posted December 26, 2021 Egg casserole w/ green chilis and baked french toast. 2 Quote Link to comment Share on other sites More sharing options...
guzziguy Posted December 26, 2021 Report Share Posted December 26, 2021 Yum! Quote Link to comment Share on other sites More sharing options...
swt61 Posted December 29, 2021 Report Share Posted December 29, 2021 NY strip, small mound of mashed taters, sauted mushrooms (butter, garlic & champagne) & baguette. 5 Quote Link to comment Share on other sites More sharing options...
swt61 Posted December 30, 2021 Report Share Posted December 30, 2021 A roasted variant on a dish my Dad named Bachelor stovetop casserole. I change it up a lot. Today's particular variant is a large layer of Yukon Gold Potatoes, in a bed of olive oil and whole garlic segments, covered with a layer of large pieces of yellow onions, then a layer of red, yellow and orange bell peppers, a layer of broccoli, finished off with a layer of polska kielbasa. Olive oil drizzled on top. I like the char and flavor that roasting imparts. Yes, this is a very large batch. This will be dinner tonight, but I'll be taking the rest to a New Years eve dinner at Dorothy's tomorrow night. Yes, I'm a pig, but not that big of a pig. 3 Quote Link to comment Share on other sites More sharing options...
swt61 Posted December 31, 2021 Report Share Posted December 31, 2021 5 Quote Link to comment Share on other sites More sharing options...
Augsburger Posted December 31, 2021 Report Share Posted December 31, 2021 Give my regards to Dorothy when you drop off that casserole 1 Quote Link to comment Share on other sites More sharing options...
n_maher Posted December 31, 2021 Report Share Posted December 31, 2021 Got together with some friends last night at the house, one of which brought pork pies from a tiny market in Methuen, MA that's been making them by hand for over 100 years. I thought one of the leftovers would make a tremendous omelet. I was correct. 8 Quote Link to comment Share on other sites More sharing options...
swt61 Posted December 31, 2021 Report Share Posted December 31, 2021 Inspired by Nate's leftover omelet, I built this leftover scramble. 7 Quote Link to comment Share on other sites More sharing options...
tyrion Posted January 2, 2022 Report Share Posted January 2, 2022 First steak in the Ooni. Pizza from lunch. 11 Quote Link to comment Share on other sites More sharing options...
Grahame Posted January 6, 2022 Report Share Posted January 6, 2022 "Creamy Coconut Chicken Curry (30 minute recipe!) - The Endless Meal®" https://www.theendlessmeal.com/creamy-coconut-chicken-curry/ 6 Quote Link to comment Share on other sites More sharing options...
swt61 Posted January 17, 2022 Report Share Posted January 17, 2022 I can taste again after days of fighting a cold. Bacon, tomato, avocado and cheese omelet. Crispy, homemade hash browns, toast and an Earl Beige. 6 Quote Link to comment Share on other sites More sharing options...
Grahame Posted January 17, 2022 Report Share Posted January 17, 2022 Another batch of chicken curry, for later 6 Quote Link to comment Share on other sites More sharing options...
swt61 Posted January 26, 2022 Report Share Posted January 26, 2022 Quesadillas sounded good. 5 Quote Link to comment Share on other sites More sharing options...
Grahame Posted January 26, 2022 Report Share Posted January 26, 2022 Dahl, to go with the leftover curry. 2 Quote Link to comment Share on other sites More sharing options...
Voltron Posted January 29, 2022 Report Share Posted January 29, 2022 Four pizza night: Shitake, leek, thyme, gruyere and fresh mozzarella Pesto mozzarella Detroit style -- one with pepperoni and one with Spanish chorizo and both with Jack / Colby 10 Quote Link to comment Share on other sites More sharing options...
swt61 Posted January 29, 2022 Report Share Posted January 29, 2022 You can't even imagine how good they were! 1 Quote Link to comment Share on other sites More sharing options...
n_maher Posted January 29, 2022 Report Share Posted January 29, 2022 Damn @Voltron, I'm hungry. Fax is on... 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted January 30, 2022 Report Share Posted January 30, 2022 Fire chicken ( buldak) is started. 1 Quote Link to comment Share on other sites More sharing options...
swt61 Posted January 30, 2022 Report Share Posted January 30, 2022 (edited) I don't know what chicken buldak is, but it sure looks delicious. Goes to research... Edited January 30, 2022 by swt61 Quote Link to comment Share on other sites More sharing options...
swt61 Posted January 30, 2022 Report Share Posted January 30, 2022 After researching, as much as I might like it, it surely wouldn't like me. I would have lava pouring out of my esophagus as soon as I layed down to sleep. 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted January 30, 2022 Report Share Posted January 30, 2022 2 hours ago, Dusty Chalk said: Fire chicken ( buldak) is started. Well...I did a couple things wrong (I burnt it a little just like she warned I shouldn't; I didn't trim the fat (didn't see that in the video until after I mixed the chicken and paste together); the fake plant-based cheese didn't melt and bubble like real cheese (still going to use it next time, but will take that into account); I used too much oil when cooking the rice cakes, so they didn't all come out crispy; forgot the garnish), but it still came out delicious! And filling (this is going to last me a month if I only eat one helping a day, which will be half size next time). I'm going to prepare more paste -- I don't think I need to use it right away. Already thinking of variations: Different pepper pastes and different chili pepper flakes? As a pizza? Add onions? Other meats (sausage seems like it might work; pork)? I don't think Beyond Meat or any ground meat will work, though, except maybe the hot Italian sausage. Vegetables instead of protein (eggplant seems like it might work)? Half as much ginger (not that I don't like ginger, I lurv the taste, it just doesn't agree with me (I think that may be contributing to my "full" feeling)). Twice as much garlic. That's a given. Might get one of those jars of minced garlic since I suck at mincing. Quote Link to comment Share on other sites More sharing options...
swt61 Posted January 30, 2022 Report Share Posted January 30, 2022 One thing I learned working in a Mexican food restaurant (many decades ago), is that peanut butter helps take away that burned taste. We used it in the refried beans if they got burned. A little bit does the trick. 1 Quote Link to comment Share on other sites More sharing options...
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