swt61 Posted January 18 Report Posted January 18 (edited) I tried a new biscuit recipe. It's better and simpler than my stock recipe. Edited January 18 by swt61 4
Voltron Posted January 21 Report Posted January 21 Two meals from the new year. First up is a chicken dish from Samin Nosrat's Good Things cookbook. I don't think I've ever had a cookbook recipe come out looking this close to the photo. It was also delicious, along with the saffron rice Claire made and a Samin salad with tomatoes, cucumbers and quick pickled red onion. Last night was the first pizza of 2026, in the form to a Detroit style with pepperoni, red bell pepper and mushroom. I need to find a local source for brick cheese. 4 1
Dusty Chalk Posted January 25 Report Posted January 25 From last night. I was dysregulating last night something fierce, so I performed one of my comfort activities -- learning to wok. 5
n_maher Posted January 25 Report Posted January 25 @grawk - does it have a first name? I used to think poorly of bologna until a butcher friend made me a sandwich with their house made stuff. I STFU after that. 2
grawk Posted January 25 Report Posted January 25 It’s definitely a thing here. A good bark on a bologna chub then pan fry a 1” thick slice makes for a tasty sandwich. 3
Dusty Chalk Posted January 26 Report Posted January 26 Smoky Moroccan Chickpea Soup (formerly Stew) a la Mishka Makes Food 2
grawk Posted January 26 Report Posted January 26 1 minute ago, swt61 said: My bologna doesn't chub as much as it used to. This one is only 5 lbs so you could still win the measuring contest
n_maher Posted 2 hours ago Report Posted 2 hours ago It’d been six weeks so I dialed up empanadas again. 3
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