September 14, 20178 yr Yup. From her cookbook. Jealous that you and Debbie had her food multiple times. I have eaten the tomato pie from this recipe made by my sister in law but mine will be better!
September 15, 20178 yr The tomato pie was good but almost too sweet. My tomatoes are super sweet so I should not have included even the small amount of sugar she has in the recipe. I'm going to try a leftover slice today to see how it has aged.
September 16, 20178 yr I’m not interested in dealing with cleaning up after that I keep several things precooked in the fridge to finish up when it’s convenient.
September 16, 20178 yr 32 minutes ago, grawk said: I’m not interested in dealing with cleaning up after that I take it you've never used a wok to deep fry, then, as there is very little. The shape of the wok, and the seasoning on a good carbon wok, means that you use very little oil, it doesn't splatter outside of the wok, and the oil slides right out when you're done. I'm not interested in deep fried wings, so I'm good with Grawk's version. I take it that you don't like wings at restaurants, then.
September 16, 20178 yr 8 hours ago, EdipisReks1 said: I take it that you don't like wings at restaurants, then. I like KFC! But I will only eat there if I have no other choice. Doctors orders. And it's been long enough that I don't miss it, and I never really enjoyed it as much. Dogfish Head make 'em much better.
September 18, 20178 yr Pound of steak, six eggs and a liter of milk. Back to the diet grindstone. [emoji6]
September 20, 20178 yr No pics, but I made a funky risotto, tonight: miso, beets, garlic and dry Huangjiu, made with sushi rice. Topped with a knob of butter and some excellent parmigiana.
September 20, 20178 yr On 9/16/2017 at 5:27 AM, Voltron said: Grilled pork after 24-hours of marinating you might add to the beauty, by slicing the lemmon like this:
November 25, 20178 yr I dry brined and organic turkey breast, getting ready to wash and pat dry. I'll rub it with olive oil and re-season the skin a bit. I'll roast it at 425 F for 25-30 minutes for crispy skin then turn it down to 325 F and cook it until it reaches 165 F Do you all think that's a good plan? Edited November 25, 20178 yr by sbelyo
November 25, 20178 yr Almost ready for the test pizza with Trader Joe's dough before I start making my own for the rest of the pizza. Sent from my iPhone using Tapatalk
November 26, 20178 yr 4 hours ago, sbelyo said: I dry brined and organic turkey breast, getting ready to wash and pat dry. I'll rub it with olive oil and re-season the skin a bit. I'll roast it at 425 F for 25-30 minutes for crispy skin then turn it down to 325 F and cook it until it reaches 165 F Do you all think that's a good plan? Yes, but throw out the turkey first!
November 27, 20178 yr bah... It was delicious. Forgot to take pics, but the skin came out crunchy. The pope's nose was the best
November 30, 20178 yr I didn't take pictures but I made some leftover stuffing waffles tonight. Should have put an egg in there to hold it together. Crunchy and tasty.
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