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Yeah. It's called the "EAT WHATEVER THE FK YOU WANT" plan. Try it, you'll like it! You look around, find what's in the house, and then you . . . . . eat it.
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I call that meal the "EAT WHATEVER THE FK YOU WANT" plan. You look around the kitchen, and find what's there, and you cook it and eat it. It's funny you pooh-poohed the potatoes, but not the Red wine with fish. and WHATEVER THE FK IT WAS, It was yummy!!! :) |
Tacos: no pics, all gone
sauté: 1 large onion, rough chop several cloves of garlic 2-3 large country style spare ribs remove and set aside in same pan heat one large can of black beans one large can of pintos 2 bay leaves cinnamon cumin sugar 1-2 teaspoons of habanero purée s&p Once combined, put everything into a crockpot with a little water and cook 12-15 hours, last 3 with top off to reduce pull pork and shred, adding liquid as needed beans in bowl, can mix with rice other: tortillas chopped onion chopped cilantro chopped tomato limes lettuce (optional) cheese (optional) |
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making buttermilk fried chicken for lunch on Sunday. Have chicken marinating now.
Since it's going to be cold and rainy, not picnic weather, what sides should I serve? suggestions? |
From the other night..
http://forums.pelicanparts.com/uploa...1302915110.jpg |
Make these - super crisp string fries. Because they are so thin, they stay crisp for a long time and timing is not as critical as with fatter fries.
<a href="http://s800.photobucket.com/albums/yy282/jylmks/?action=view¤t=d5b64b32.jpg" target="_blank"><img src="http://i800.photobucket.com/albums/yy282/jylmks/d5b64b32.jpg" border="0" alt="Photobucket Pictures, Images and Photos" /></a> Or these - deep fried bok choy. Less than 30 seconds, the leaves are crisp like veggie potato chips. Timing is critical on these, the leaves stay crisp but the stems get soggy if left out. <a href="http://s800.photobucket.com/albums/yy282/jylmks/?action=view¤t=f767b5b4.jpg" target="_blank"><img src="http://i800.photobucket.com/albums/yy282/jylmks/f767b5b4.jpg" border="0" alt="Photobucket Pictures, Images and Photos" /></a> Quote:
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ah.... the chicken looks good. buttermilk? what is the breading?
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2 pb&j sammiches...
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buttermilk and onion and spices marinated for 2 days. dredged in seasoned flour, dipped back in and dredged again.
tasty! best cold warmed to room temp. |
No pics. But last night I made an awsome Beer and Cheese soup!!!!
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I had buttermilk fried chicken, spicy collard greens, and cheesy mashed potatoes at a friend's on Saturday. Yum. Looked like what you're showing, Shaun.
Homegrown mushrooms - cool. I am trying to learn some Indian cooking. Made chicken curry tonight. It was okay, but plenty of room for improvement. There is an Indian restaurant near us. I'm going to eat there, make the same dish at home until I like it, then have another dish there, etc. It's a project I've wanted to do for awhile. |
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I did both - but. I didn't have coconut milk so subbed regular milk, and the grocery store only had low fat yoghurt, and finally i was out of tomato paste so used a diced fresh tomato with a bit of anchovy paste. So I will probably remake the dish with all of the specified ingredients. It was okay, at least it was recognizably curry, but the flavours were not complex or deep - not blaming the recipe, as I deviated from it.
It was this recipe Indian Chicken Curry II Recipe - Allrecipes.com I've also bought me a well-recommended indian cookbook but it appears I have to read through the history of India before there's any cooking. |
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