this thread always makes me hungry!
What's fer dinner?
- Thread starter KyushuCalanthe
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Ditto!
Marco
Slipperless member
I had soup from hale and hearty....just something quick on the way home.
KyushuCalanthe
Just call me Tom
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My wife is a Mexican food lover, and since we live in Japan, the only way to get any of reasonable quality is to make it yourself. Yesterday’s lunch was tostados - nothing special, just toasted corn tortillas topped with shredded chicken spiced with oregano, guacamole, salsa fresca, cheddar, taco sauce and lettuce. I also made some ground beef seasoned with taco seasoning for making a more taco-like tostado. Everything was made from scratch except the taco sauce (due to pure laziness!) and the tortillas.
My wife was happy!
My wife was happy!
My wife is a Mexican food lover, and since we live in Japan, the only way to get any of reasonable quality is to make it yourself. Yesterday’s lunch was tostados - nothing special, just toasted corn tortillas topped with shredded chicken spiced with oregano, guacamole, salsa fresca, cheddar, taco sauce and lettuce. I also made some ground beef seasoned with taco seasoning for making a more taco-like tostado. Everything was made from scratch except the taco sauce (due to pure laziness!) and the tortillas.
My wife was happy!
Your wife isn't lactose intolerant?
Looks good!
.... why you shouldn't leave the waffle iron unattended....
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.... why you shouldn't leave the waffle iron unattended....
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Turkey vegetable stew with blue cornmeal dumplings
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KyushuCalanthe
Just call me Tom
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Of the 2 of us, I am more lactose intolerant. She is very sensitive to hot foods though, so I have to tone down the salsa. The other thing is we don't eat large quantities of anything - this is Japan after all. That spread was shared between her and me, and later her mom and brother.
Charles, what is that? It looks like a metallic waffle! :rollhappy:
It's either a piece of the former soyuz space station's solar panel after re-entry or a buttermilk/blue cornmeal waffle left in the iron for about 15 minutes
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Blue corn posole
For lunch actually. I treated the blue corn I brought back from new mexico, grew roasted and froze my own anaheim type green chile peppers, included a meaty ham bone, ham stock, white sweet corn onion celery carrots and recaito sauce
Mmmmmmmmm
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For lunch actually. I treated the blue corn I brought back from new mexico, grew roasted and froze my own anaheim type green chile peppers, included a meaty ham bone, ham stock, white sweet corn onion celery carrots and recaito sauce
Mmmmmmmmm
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Chicken thighs marinated two days in lupo's spiedie sauce mmmmmmmm
The smell must be distracting my neighbors as I'm ready to inhale these that just came out of the convection oven!
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they look super yum!
Brined pulled pork mmmmmmmm!
This recipe http://www.kevinandamanda.com/perfect-pulled-pork-slow-roasted-seasoned-savory/
which brines a pork shoulder roast, applies a dry rub then roasts in oven at 225F for 1.5 hours per pound.
I'd already purchased a 'small' loin roast instead of shoulder, has less fat, recipe calls for thick fat on top as it roasts; the loin roast didn't have this so put some bacon on top to 'fatify ' it
The roast after 36 hrs brining
The dry rub
The rubbed and baconated roast; stay tuned for results!
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This recipe http://www.kevinandamanda.com/perfect-pulled-pork-slow-roasted-seasoned-savory/
which brines a pork shoulder roast, applies a dry rub then roasts in oven at 225F for 1.5 hours per pound.
I'd already purchased a 'small' loin roast instead of shoulder, has less fat, recipe calls for thick fat on top as it roasts; the loin roast didn't have this so put some bacon on top to 'fatify ' it
The roast after 36 hrs brining
The dry rub
The rubbed and baconated roast; stay tuned for results!
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KyushuCalanthe
Just call me Tom
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Now that's what I'm talkin' about - meat on meat - it's what's for dinner! So how did it turn out?
I'm determined to slow smoke a pork butt this fall, make a mess of slaw, potato salad, garlic bread, bbq baked beans... sounds like a good Thanksgiving party menu.
I'm determined to slow smoke a pork butt this fall, make a mess of slaw, potato salad, garlic bread, bbq baked beans... sounds like a good Thanksgiving party menu.
Sounds good! It took far longer to get meat to 200 and 'pull apart' consistency, it was around 1:30am when I shut off the oven. It still didn't quite reach 200 and this morning when trying to pull it apart it resisted a bit. I think my oven dial is a little off at low temp. A shoulder roast would have been moister. Tonight I'll eat!
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Homemade wings for the game!
But no blue cheese; local store supposed to close at 8pm, at 7 the doors were locked, no outdoor notice posted! (Crazy eagles fans)
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This!
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That looks magnificent Berthold. I usually use my home made beef stock for stews and the like, so I use a lot of sawed femur bones to add marrow which makes it cloudy, and I only rarely separate it from there to get a clear broth even though the result is wonderful. Love the look of yours. Perfect.
Also, extra applause for the Meissen Blue Onion bowl!
Also, extra applause for the Meissen Blue Onion bowl!
Charles, that seafood platter looks like a cardiac arrest in a pan. Where can I get one?
