Discussion in 'Cooking & Spirits' started by sKiZo, Jan 8, 2016.
Well I had some Taco Bell, that was disgusting. Still wasn't full, so made a Toasted Ham and Extra Sharp Chedder Cheese. This is for my buddy @Bill Ferris hoping he'll start posting his goodies too.
You dog, you !!
And the fact that you even considered Taco Smell meat like substance OTB, has me questioning your culinary sanity !! ,
Salami sandwich, and Spilt Pea soup/w bacon bits and of course ground pepper & and quite a few generous splashes of Tabasco for my pathetic turd making endeavor !!
Will check the bathroom`s spritzing cooldown bottle for fullness before retiring tonight
Time for me to leave A/K and switch over to eat and BR/DVD movie watching, for the evening Sir.
See you tomorrow O-T-B
Kept it simple tonight....Cheesesteak sandwiches, "tres-fromage" style....
That looks really tasty! Everything a growing boy needs too
Ad-libbed, to better reflect reality !
This was my lunch today, at around 1:00. Been doing yard work and got hungry. Came in and fixed this. Now I have to return to the yard and work this off.
A waffle with real butter and Maple syrup. 3 Patties of Neese's sausage. 2 fried eggs over easy. Of course I broke one putting it in the plate. You know how bad it taste when that yellow gets on that sausage.
Creole red beans and rice with andouille sausage. Jalapeno and honey cornbread. I've gotta have the usual table heat extras nearby.
Don't ya' just hate that. Never could get two good ones out of two. I'm now in support of the three egg standard to make up for my lack of skill.
We have so much good food in the fridge and freezer that there really is no room for anything new. So, she who is to be obeyed has mandated a drawing down of what we already have. Here is what I have put together from the available ingredients...
First, leftover rice, sauteed in butter and shichimi (a Japanese spice combo).
Next, a new discovery: segments of Japanese Sumo oranges. These are a new development, and are like the "cuties" that one sees in many grocery stores, only full sized and delicious. They are quite expensive right now, being a new development, but do taste wonderful.
Next, edamame: young soy beans, dusted with fleur du sel (sea salt flakes)
Next, Hiyayako: bite-sized blocks of firm tofu, thin-slices of scallion greens, grated ginger and garlic, katsuobushi (bonito flakes), and ponzu (a citrus-soy sauce, Kikoman brand)
Japanese Sukiyaki: Sukiyaki simmering sauce (mushroom infused soy sauce, mirin, sake, shiitake-kombu-katsuobushi dashi, and sugar), thin-sliced ribeye, carrot slices, small blocks of fried tofu, scallion segments, slivers of fresh onion, shirataki (glass noodles), udon noodles, sections of Napa cabbage, and shiitake mushroom heads.
This was all washed down with Bohae (Korean black raspberry wine).
Potato Leek Soup. Thanks for the inspiration @Balrog2112!
That looks like it would be good with some type of bread.
Elaine and I both agree that next time we make it we're going serve it in a bread bowl.
Hell yeah! Great idea.
Beef Stir-Fry with Bell Peppers and Black Pepper Sauce served over Basmati rice.
Lazy Saturday spaghetti with tuna, and some fennel, cream, and tomatoes I had in the fridge which needed to be used. I threw in some white wine, garlic, shallots, pecorino, and a few herbs as well. Not a gourmet meal, but it tasted good enough, and I didn't waste food.
I must commend you, Sir....in addition to creating some extremely interesting cuisine, you are also conducting an art gallery in your kitchen....Very nice !
Tonight`s dinner will be this chicken & chorizo in garlic sauce, served over Spanish rice. Right now, the flavors are "marrying", this will go back into the oven for 10 or 15 minutes a couple of hours from now.
That chicken in there looks great.
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