What's for Dinner?
- Thread starter ffemt128
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POUTINE!
showing off a little Canadian eh!
love it!!!!
Boatboy24
No longer a newbie, but still clueless.
A little sloppy in the plating/photography, but we ground up some Angus chuck tonight. Haven't had a burger in a bit. It was good.
What are you using for a bun?
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Boatboy24
No longer a newbie, but still clueless.
I had the same question, Jim, so I checked my local Meijers and found this:
These are sold by Brownberry here, but notice the packaging is the same except in the logo area. BTW, they are $3.79 for a package of 6 rolls.
Boatboy24
No longer a newbie, but still clueless.
Birds of a feather roast together.
Hungarians appear to have a gene that loves paprika. I may have been born in the USA, but I certainly inherited that gene from my father's side. Growing up my mom would make Paprika Chicken -- she'd brown chicken with onion, dust it with paprika, add water and simmer until cooked through. Remove the chicken and stir cooked rice into the drippings. One of my childhood favorites.
I asked, "how much paprika do you add?" Her answer was (more-or-less) "until the chicken is red". If the chicken was visible, it needed more paprika.
I make numerous variations on this -- tonight I browned chicken thigh strips with onion, dusted heavily with paprika. Added quinoa and brown rice, plus chicken stock ... and even more paprika. Covered and baked for an hour. This variation is basically a casserole.
I asked, "how much paprika do you add?" Her answer was (more-or-less) "until the chicken is red". If the chicken was visible, it needed more paprika.
I make numerous variations on this -- tonight I browned chicken thigh strips with onion, dusted heavily with paprika. Added quinoa and brown rice, plus chicken stock ... and even more paprika. Covered and baked for an hour. This variation is basically a casserole.
Carne asada Wednesday!
At some point this should become a condiment to a dinner...fermented pepper sauce. Just started this week, should ferment for a least a month. All kinds of peppers (from Uri paprika to orange habenero) with onions and pineapple in a 3% brine solution in a 1 gallon big mouth bubbler.
Shouldn't be overly hot, curious what the color will be (most likely a brown). Bought some (expensive) 5 oz pepper bottles online. Have to make up some labels and hopefully be able to give to family for Christmas.
Loosely followed this guys recipe:
Shouldn't be overly hot, curious what the color will be (most likely a brown). Bought some (expensive) 5 oz pepper bottles online. Have to make up some labels and hopefully be able to give to family for Christmas.
Loosely followed this guys recipe:
Made up some mojo marinade and used on some pork loins (fattier pork is more traditional). Cooked on some charcoal in the wind and sliced thin for some cubano sandwiches. Yum!
Homemade bagels this morning!
Making some chicken stock for soup. Wifey tested for covid yesterday and it was positive. She is absolutely wiped out today, haven't seen her like this very often. Grilling a couple of chicken thighs to add in, she requested a chicken and rice soup.
Some food pics from our recent trip out to Paso. We always stop at Bob's Well Bread in the "other" Los Alamos. The one in California! Cute little town between Santa Barbara and SLO. Bob's is well known and always busy. We arrived at 130PM and there was like 15 people in line ahead of us to order. I had an open faced BLT that was out of bounds good!
You never know who you will see at Bob's. (Football is Life!)
You never know who you will see at Bob's. (Football is Life!)
Dinner one night was at the Hatch Rotisserie and Bar in Paso! Came highly recommended by several of our winery host. Had to have the fried chicken, the corn bread baked in a CI pan, and the shrimp and sausage with grits!
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