0 Members and 18 Guests are viewing this topic.
I just don't want to wind up missing a digit or limb. I can sometimes get in a hurry to get results.
Made myself fancy Ramen last night at 11:00 after I got out of the other kitchen. Soft boild egg, soy and ginger marinated shrimp w/ radish and siracha and cilantro. oh, and $0.35 pack of oriental flavor Top Ramen.
I'm working on Pho beef broth and tonkatsu broth, one, because I really want to teach myself how to make a true, clear consommé, and two, because I figure we eat out both of these enough for me to save us hundreds a year, lol. I'll provide feedback on whether or not it's worth it. Oh, and I plan to used Nate's home cured slab bacon recipe for some pork belly to add to the mix there.
So these are two versions of Smoked salmon sacchetti pasta that we came up with at the pub; one with alfredo and the other with pesto and heavy cream for the sauce. both have smoked salmon, sundried tomatoes, kalamata olives, red onions and mushrooms and a little parm. sauté onions mushrooms and tomatoes in butter add heavy cream and reduce to thicken, couple tablespoons of pesto and fold in salmon toss w/ the chopped up kalamatas and sprinkle a little parm. I put a dollop of the smoked salmon and chive cream cheese in the center like a pad of butter and it blended in pretty good. I like the alfredo just as much, and way easier to make with already prepped sauce.
So, Bobby...being the calculating trained warrior NCO that you are. Take the appropriate action, Execute!
your standard grunt level CQB is just putting rounds and rounds on scary stuff till it stops scaring you!
Quote from: EL TATE on May 05, 2017, 05:01:06 PMSo these are two versions of Smoked salmon sacchetti pasta that we came up with at the pub; one with alfredo and the other with pesto and heavy cream for the sauce. both have smoked salmon, sundried tomatoes, kalamata olives, red onions and mushrooms and a little parm. sauté onions mushrooms and tomatoes in butter add heavy cream and reduce to thicken, couple tablespoons of pesto and fold in salmon toss w/ the chopped up kalamatas and sprinkle a little parm. I put a dollop of the smoked salmon and chive cream cheese in the center like a pad of butter and it blended in pretty good. I like the alfredo just as much, and way easier to make with already prepped sauce.Tatter,Dunno that doesn't look right broWhoever set it outside near where you were weed wackin'Well, I'd talk to em' if I were you;-)
and whats the verdict Charles?
Quote from: nmeyer414 on May 15, 2017, 10:13:27 PMand whats the verdict Charles?Good, but needed more rub and I like hickory better.
So. I'm trying to regain some manliness after the expose on my Greek salad...Between the ribs and this I hope to regain some cred. Blistered shishooto peppers. Mix of olive and grape seed oil. Coat the peppers. Liberally salt and pepper. Heat a cast iron skillet to very hot on the stove top while the broiler in the oven is heating up. Toss the peppers in the skillet and then place under the broiler until we'll blistered. Don't mind the smoke. It had to be very high heat to get the blister and not wilt the pepper. Remove and place in a bowl, add additional salt. Sprinkle with feta or goat cheese. Make a quick sauce. Sourcreme mayo lime juice and hot sauce. Salt and pepper. Eat and discover the addiction. Sent from my iPhone using Tapatalk
Spec Ops toilet paper.....you'd like it Don
My uncle had is annual rib night to celebrate his birthday. They were awesome as usual. We also got out the orignal fidget spinner and made home made ice cream.Sent from my VK810 4G using Tapatalk
hey now, you give me a box of mac and cheese, 1lb of sausage, a jar of salsa and ill make you some of the best mac and cheese you have ever tasted................
Today makes 27 years of wedded bliss.....yes to the same woman...About to Uber over to a really snooty French restaurant for some over priced plates with way too little food on them. Flowers are waiting on the table for when we arrive. I think I'll ask for a budweiser longneck to see if they'll kick me out....
Quote from: Farmer Jon on June 11, 2017, 09:33:51 AMMy uncle had is annual rib night to celebrate his birthday. They were awesome as usual. We also got out the orignal fidget spinner and made home made ice cream.Sent from my VK810 4G using TapatalkHow smooth does your hand crank work? Mine is a jumbled up mess of cast gears that seem like rubbing a triangle into a square holeSent from my iPhone using Tapatalk