How do you cook it?

[The Oi]

Nate is a favorite of mine currently amidst the comedy scene, love the delivery he has. Another oft overlooked guy if you enjoy droll humor is Joe List

Love him.

Of all his stuff, the thing that makes me laugh the most was this kind of a throwaway bit where he talked about how his family makes fun of him for not getting a McDonald’s Happy Meal when everyone else did.

It made me laugh while I was listening to it and it pops up in my mind every time my thoughtful mild-mannered son gets screwed over by his mom and I giving in to his loud-mouthed younger sister because it’s just easier. Same kind of shit happened to me too as a kid.

I get this image of us one day making fun of him for US fucking that dynamic up and it hits the exact right spot.

 

[FiveThous]

Thanksgiving Saturday spread for the lady and myself.

 

[DeeThree]

1 Can of Tuna in Water (drain water), add Tuna to huge container, 1 1/2 tblsp of Mayo, whole raw onion diced finely, add salt and pepper.

400-500 calories 60 gram protein.

 

[Kouki]

FYI... I am sure other places have these too, but Walmart has these $1 bottles of hot sauce for stocking stuffers. Awesome way to try out new stuff.

Yellowbird and Melinda's stuff are always great.



And yes I took this pic in the checkout lol

 

[Randolphkeys]

FYI... I am sure other places have these too, but Walmart has these $1 bottles of hot sauce for stocking stuffers. Awesome way to try out new stuff.

Yellowbird and Melinda's stuff are always great.

View attachment 18100

And yes I took this pic in the checkout lol

So on a scale of 1-10... since your sobriety, how much do you miss hotel mini bars?

 

[Kouki]

That legitimately made me LOL, thanks for that

 

[Randolphkeys]

Tonight I made Chicken Saltimbocca for my family for the first time, and I can't believe I didn't bother to do it before. All you need is olive oil, butter, chicken, salt, pepper, fresh sage leaves and prosciutto.

I did make a pasta and sauce as well, but I don't know if there's a better bite of boring old chicken breast than Saltimbocca.

 

[Kouki]

When I was in Mexico a few times this year, they served a pork stew for lunch in the cafeteria a couple times. Could tell the dish had potential.

And I've been trying to cook more recipes and foods I'm not accustomed to, so I dusted off my Bone Apple Tea cookbook and found this recipe.

I've since realized that it's a sort of Americanized pozole rojo. There are a number of differences but the most substantial perhaps is the authentic version is all just boiled, no browning of anything.

So I've put my own spin on it, made it a few times now. This time I took a pork butt, chunked it, boiled it, rinsed it, then seared it. This is a common method moreso in other cultures to remove "impurities" that would otherwise dirty a clean broth.

Anyways, here's the recipe, and you can kinda tell my modifications from the picture. (The magic bullet has dried ancho, guajillo and chiles de arbol for a homemade chile powder blend)

I love long slow cooks, braising, stews in the winter...definitely recommended if you do, too, but want to mix things up.







In Mexico it's kinda like a chili in that half the fun is customizing toppings. Lime, cilantro, avocado, tortilla etc. This recipe too is like a hybrid of Mexican pozoles crossed with a chili.

I make it without the beer, but I had an NA Corona available so I had to put it in the pic, lol. I don't like beer flavor in food, too overpowering.

 

[Kouki]

Also fuck me that post reads like one of those annoying mom blogs where there's a twenty page backstory before the actual recipe.

 

[wuck]

maybe off topic but.....bring your own extras to the Japanese hibachi restaurant

 

[FiveThous]

Ribeye steak bites with garlic parsley home fries.

 

[Sebastian]

When I was in Mexico a few times this year, they served a pork stew for lunch in the cafeteria a couple times. Could tell the dish had potential.

And I've been trying to cook more recipes and foods I'm not accustomed to, so I dusted off my Bone Apple Tea cookbook and found this recipe.

I've since realized that it's a sort of Americanized pozole rojo. There are a number of differences but the most substantial perhaps is the authentic version is all just boiled, no browning of anything.

So I've put my own spin on it, made it a few times now. This time I took a pork butt, chunked it, boiled it, rinsed it, then seared it. This is a common method moreso in other cultures to remove "impurities" that would otherwise dirty a clean broth.

Anyways, here's the recipe, and you can kinda tell my modifications from the picture. (The magic bullet has dried ancho, guajillo and chiles de arbol for a homemade chile powder blend)

I love long slow cooks, braising, stews in the winter...definitely recommended if you do, too, but want to mix things up.

View attachment 18124

View attachment 18125



In Mexico it's kinda like a chili in that half the fun is customizing toppings. Lime, cilantro, avocado, tortilla etc. This recipe too is like a hybrid of Mexican pozoles crossed with a chili.

I make it without the beer, but I had an NA Corona available so I had to put it in the pic, lol. I don't like beer flavor in food, too overpowering.

This is great.

I also love Albondigas.

 

[Kouki]

This is great.

I also love Albondigas.

Hadn't heard of that. Looks delish, will have to try it.

 

[Randolphkeys]

Hadn't heard of that. Looks delish, will have to try it.

To me, it is a Mexican dish that crosses into Persian and Middle Eastern flavors. Delish.

 

[Randolphkeys]

I made a higher end vignarola today for a pot luck. The previous version I put on this thread was a pantry only version for COVID lockdown. Here's a legit one that you won't find online:

Vignarola, or Roman Spring Vegetarian Stew

One small yellow or white onion
A bunch of green onions (6-12 depending on size)
4-8 Sunchokes, depending on size
2 ounces olive oil
2 ounces white wine
One lemon
15 ounces frozen peas
1 can artichoke heart quarters, drained
1/3 cup of mint leaves
1/3 cup parsley
A pinch of salt, pepper, and white sugar to taste

Step one: Chop onion and Sunchokes into small diced cubes in a medium saucepan or smaller Dutch oven. Saute in olive oil on medium heat until they caramelize.

Step two: Deglaze pan with the juice of half a lemon and the glig of white wine. Let the alcohol burn off. Add salt, pepper and sugar to taste... like a pinch of each. You can also add lemon zest at this point if you want.

Step three: Add the frozen peas and artichokes. Cover at low heat and stir every 5 minutes or so for 20 minutes. Finish the last five minutes with the chopped mint and parsley.