Embryodad
Well-known member
What A Bummer..... Darn. Get that pot of chicken soup boiling peep.
What have you eaten Sunday 1/12/2020 to Saturday 1/18/2020?
- Thread starter lilbopeep
- Start date
ChowderMan
Pizza Chef
our local butcher does a mean smoked ham hock.
mess of scratch roman beans and BAM!
it's an all day simmer - like 11am to 5pm dinner
mess of scratch roman beans and BAM!
it's an all day simmer - like 11am to 5pm dinner
Looks good guys!
Jimmy, I like your three tine fork.
Jimmy, I like your three tine fork.
Embryodad
Well-known member
The 3 tine fork has a purpose for me. Too fat of a fork, cools off the food too fast. Also, I don't like all the metal taste like with a 4 tine fork in the mouth.Looks good guys!
Jimmy, I like your three tine fork.
I take that fork with me when we go out to eat. My own knife, and NO Spoon.
I never use a spoon. I eat Ice cream with a fork also.
dansdiamond
Food Sound Eng.
dansdiamond
Food Sound Eng.
Depending on how the day goes, we may all chip in and order pizza at work.
Little Caesar's delivers here now.
Yay!
Pizza! Pizza!
Little Caesar's delivers here now.
Yay!
Pizza! Pizza!
Wow, everyone's meals look so good!
Med, that lamb looks perfect to me. I don't like blood-rare lamb like they do on the TV cooking shows.
LT, I'm so impressed with your air-fryer chicken! Looks crispy and delicious!
Chowder, that was one incredible hock! Not too salty?
Jimmy and Sass, either of you want my 3-tine forks? I'm a 4-tine girl.
Lee
Med, that lamb looks perfect to me. I don't like blood-rare lamb like they do on the TV cooking shows.
LT, I'm so impressed with your air-fryer chicken! Looks crispy and delicious!
Chowder, that was one incredible hock! Not too salty?
Jimmy and Sass, either of you want my 3-tine forks? I'm a 4-tine girl.
Lee
Embryodad
Well-known member
Finished the chicken "String" soup..... enough already!
Tina made the soup to have whilst we were sick, but the breast meat turned into strands of chicken. She prefers thighs for soup, but the white meat is what we had at the time.
When I use breast for soup, I dice the chicken into cubes right after blanching the breasts till cooked partially. Then, the chunks of breast don't fall apart.
Tina made the soup to have whilst we were sick, but the breast meat turned into strands of chicken. She prefers thighs for soup, but the white meat is what we had at the time.
When I use breast for soup, I dice the chicken into cubes right after blanching the breasts till cooked partially. Then, the chunks of breast don't fall apart.
I had what was served in the kitchen at work last night for dinner.
Ham and bean soup, cornbread and salad.
Lee, thanks for the forks offer, but I've seen them in antique shops around here.
I'm packing my meal today.
Deli roast beef, swiss and lettuce on pumpernickel.
I'll see what soup is on!
There are always two choices.
Ham and bean soup, cornbread and salad.
Lee, thanks for the forks offer, but I've seen them in antique shops around here.
I'm packing my meal today.
Deli roast beef, swiss and lettuce on pumpernickel.
I'll see what soup is on!
There are always two choices.
ChowderMan
Pizza Chef
we were supposed to get 4" of snow - looks like 1" snow and 2" of ice. yuk^3.
supper corn chowder. simple hearty.
pre-boil potatoes. I like to use reds/yukons. far enough in advance they can cool down for (a) handling and (b) don't go moosh when cut to spoon size...
crisp up some bacon, remove & reserve
using the fat, soften thin sliced onion
(optional: rib of celery)
salt & pepper
(optional: light touch of caraway or fennel seed)
one can condense cream of mushroom soup
thin with 2 to 2.5 cups of milk, to consistency you prefer
when smooth, add potato chunks, bring heat to a slow boil
simmer for 15-20 minutes
add corn kernels (1 cup per person) at the end to keep them pseudo-crisp
garnish with chives (optional) and bacon crumbles
looks like:
supper corn chowder. simple hearty.
pre-boil potatoes. I like to use reds/yukons. far enough in advance they can cool down for (a) handling and (b) don't go moosh when cut to spoon size...
crisp up some bacon, remove & reserve
using the fat, soften thin sliced onion
(optional: rib of celery)
salt & pepper
(optional: light touch of caraway or fennel seed)
one can condense cream of mushroom soup
thin with 2 to 2.5 cups of milk, to consistency you prefer
when smooth, add potato chunks, bring heat to a slow boil
simmer for 15-20 minutes
add corn kernels (1 cup per person) at the end to keep them pseudo-crisp
garnish with chives (optional) and bacon crumbles
looks like:
medtran49
Well-known member
We tried a new place tonight, Yardhouse. A bit of a drive and there isn't much parking so you are basically forced to use valet, but the food was pretty good. It's a sports bar that serves upscale bar/gastronomy pub type food. We had deviled eggs with candied bacon, spicy tomato sauce, chili sauce and chives for an appy. We both had street tacos for our meal. Craig had carne asada with rice and beans. He said all were pretty spicy and had a good flavor. Mine were a Vampire taco, with a crispy cheese outer crust with carnitas and chorizo, and an al pastor with pork belly, fresh pineapple and finely chopped red onion. DessertS were cheesecake brulee and espressos.
My tacos.
My tacos.
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Wow, you all had some lovely food yesterday.
I'm working half shift today- off at 6p.
Imma gonna finally get my pizza from Little Caesar's lol
I'm working half shift today- off at 6p.
Imma gonna finally get my pizza from Little Caesar's lol