What Are You Eating?
- Thread starter Brute
- Start date
View attachment 146440
The first one was sooo goood that it deserved another…
The first one was sooo goood that it deserved another…
Oh yeah. If I were on the A Team I would definitely be Murdoch. I live life on the edge.Pretty risky behavior with that table dude...
Obviously you're a risk taker, probably dont wear seat belts or a pfd either.
(But I do wear a pfd and a seatbelt. Just not at the same time.)
But does your PDF hold a few beers? Cigars?
Spam and rice.
My wife and I were just discussing shepherds pie last night…when I made lamb kebabs last week, I cut the boneless leg of lamb into thirds, vacuum packed the rest and put it into the freezer…might take a piece out and make it tomorrow…
Do you ever put clam juice in your bloody Mary's? Or hot sauce? There are also bloody Maria's with tequila instead of vodka.. too many years in the liquor business!
Sometimes I enjoy spending time in the kitchen making involved meals. Sometimes I just want to get dinner on the table.
Last night I made coconut curry chicken with rice and a salad. I used this new to me new curry sauce from Costco and it was really good! Combined with cooking frozen boneless skinless chicken thighs straight from the freezer (thawed just enough to chop into cubes), it was easy, fast, and delicious. Will make again.
Last night I made coconut curry chicken with rice and a salad. I used this new to me new curry sauce from Costco and it was really good! Combined with cooking frozen boneless skinless chicken thighs straight from the freezer (thawed just enough to chop into cubes), it was easy, fast, and delicious. Will make again.
Last edited:
Really should being the what are you going to eat?…guanciale after 2 weeks in the fridge with salts, pepper and other herbs to build in flavour. Berkshire pork so very fatty too. Now washed and dried off with a light dusting of pepper and juniper powder to hang in our crawl space fro 5-6 weeks till they lose ~30% of their weight. Will lather 2 up with lard and let them hang for longer, thinking limit further water loss but giving time to allow them to mature more. Thought about vac packing but like the idea of covered in pork fat vs.plastic appeals to me. Anyone done that?
Dave
Dave
Attachments
Clam juice often…hot sauce always
Share a recipe? Right up my alley!
Attachments
Being Scottish this one uses what we call ‘mince’, sounds delicious…and hence cottage veraus shepherd’s pie. Ko Ground beef with carrots and onions with stock, cooked up and thickened with Bisto to brown/thicken. Have made 50:50 with ground lamb. Also wonderful and a bit deeper in flavour as lamb has more tang. An infallible dish with a good mash
. A great comfort foodDave