January 7, 20188 yr first crack at stroganoff. missed slightly on some underlying flavors (pinch too much brandy and dijon), otherwise loved it and inhaled my helping and the wife’s leftover sirloin.
January 31, 20188 yr On 1/20/2018 at 5:47 PM, luvdunhill said: Pig That looks amazing! I haven't done one of those in along time. Might have to do one next time my son is home .
February 26, 20188 yr Decided to try a breakfast that I've been pondering for a while, Huevos Empanadas. Everyone seemed to enjoy the results.
February 26, 20188 yr 3 minutes ago, Voltron said: Looks awesome! An egg wash would be cool to brown and shine up the tops. Thanks and no doubt on the egg wash, I just tapped out and wanted to eat!
March 4, 20188 yr Tried out my hand at slow smoked salmon. I liked it but possibly too smokey. Definetly not my wife's thing but my kids wolfed it down.
March 5, 20188 yr Everyone wanted breakfast for dinner so I whipped up another batch of homemade buttermilk biscuits.
March 5, 20188 yr Don't let Brent see that post or you might just have a surprise guest staying the week.
April 18, 20188 yr A question about lard... I've just bought a Lodge Cast Iron Skillet and I'm going to try my hand at fried chicken. I wanted to come here for some recommendations on the type of lard (brand names would help too). I've also bought some White Lily flour for the accompanying biscuits with gravy.
April 18, 20188 yr Fatworks brand is pretty reliable. Available on Amazon. Haven't tried the lard but bought their beef tallow and duck fat before.
April 19, 20188 yr l cooked Steak a la Stoneham at my dad's tonight. Horace Stoneham was the NY Giants owner who brought the team to SF 60 years ago. My oldest brother came over for dinner and we watched the game while having dinner. My dad took him to the second ever MLB game on the west coast 60 years ago this week. Stoneham got Alfred's Steakhouse -- still in operation -- to make this dish and they added it to their menu. My dad has been copying it ever since. It is strips of steak tossed with spices and flour and fried up with some parsley, green onions and sherry. I'll post the "recipe" if anyone wants it, but it is mostly ingredients and methods but no quantities. Tasty stuff that reminds me of my childhood.
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