Embryodad
Well-known member
IDK... I think DW forgot.
I'll have to tell her...no more cooking if you don't document the looks with a pic! Haaaaa
Sunday 1/22/2012 What's the meal plan?
- Thread starter lilbopeep
- Start date
I'll have to tell her...no more cooking if you don't document the looks with a pic! Haaaaa
PanchoHambre
New member
arancini de riso from left over risotto stuffed w bacon and cheese fried in bacon fat and olive oil and served w a salad and balsamic vinaigrette. some progress photos sorry none of the finished product
made a pittsburgh salad. i used skirt steak, cut some fries & a few cherub tomatoes, added an egg half & rather than the usual mozzarella or provolone, used gorgonzola dolce gelmini. made a dressing w/ this EV olive/avacado/flaxseed oil i have & dijon, lemon, balanced w/ sugar, salt, & worchestershire, pepper & garlic.
Attachments
Embryodad
Well-known member
I heard the dong on the computer while I was tasting the stew for tomorrow!
I said..lemme see what the heck tjhat is so early in the AM...and there it is..luvs meal! ...Wow... Looks good! William Pitt would be super proud of you luvs. hahahaha..
See you like the flaxseed oil stuff too. DW uses it! I tried it on salad. It's ok, but I like olive oil better.
hehe- hi my fellow night-owl! yeah, i have all kinds of oils. the flax has olive oil in it, & the avacado oil.
i'm stuffed 'cept i really shoulda cut extra fries, half a yukon wasn't enough. there's plenty under that steak, tho.
stew, u say..... the type, if u'll indulge a curious mind.......
i'm stuffed 'cept i really shoulda cut extra fries, half a yukon wasn't enough. there's plenty under that steak, tho.
stew, u say..... the type, if u'll indulge a curious mind.......
Beautiful salad luvs. How long did you cook your egg? Soft boiled or a little over? It looks wonderfully runny.
Embryodad
Well-known member
Beef... a piece of roast..and a serloin steak for the mrs..
i tried it and it wins the taste award ... DW did a great job.
BreezyCooking
Banned
Oh Lord - this smoked turkey was so FABULOUS!!! Moist/juicy, smokey without being even remotely salty - talk about worth the money. And I have so much left over for other dishes plus a nice carcass to use for a great bean soup. Can't wait!
PanchoHambre
New member
Well my arancini did not turn into the perfect little balls hoped for but they were tasty. Will post recipe later
Leni
New member
LT what kind of peppers are those? I used some that I am growing. They are Japanese and the name translates to 'Old Man'. They are long and wrinkled. The rest of the family doesn't like hot either so I have to use mild peppers. These have a great flavor and no heat if you remove the seeds.
There are three Bell peppers in the pot; yellow, red, and green........
the hot stuffs are Fresno peppers...
The Fresno looks and performs a lot like Jalapeno's but can be much hotter.....
Fresno's change from green to red as they grow, the redder the hotter....... I've only ever seen them sold in the green form.
Mama;
...and those big guys are distributed to my Chili Fan Club, LOL!
the hot stuffs are Fresno peppers...
The Fresno looks and performs a lot like Jalapeno's but can be much hotter.....
Fresno's change from green to red as they grow, the redder the hotter....... I've only ever seen them sold in the green form.
Mama;
Those little guys are for the Freezer, Mama;
...and those big guys are distributed to my Chili Fan Club, LOL!