I've been on this site a minute or two. I have taken an occasional hiatus or two due to unforeseen circumstances, however, I try to scan even when I cannot post (or have nothing to value add). That said, not sure I ever saw this post until today. Guaranteed I've had moments that I should have photographed to be roasted. The cheese soup that was more like "Cottage Cheese Soup" comes to mind. Will try to keep this thread in the back of my mind for my next catastrophe which is likely coming!
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Nice try barelfly passing your failed science experiment off as “Brussels.” Next time you are trying to create Kelvin-Helmholtz instabilities please consult this photo of the them in the Sun’s Corona which was taken by the Solar Observatory in Maui.
That, or at least use some watercolor paints to make them the right color. Oh, your issue wasn’t that the heat was too high but in fact your temperature was too low by about a million degrees.Comment
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Yesterday I was making my regular oatmeal with blueberries, honey and cinnamon for breakfast. I didn't have on my glasses. Boy was I surprised with my first spoonful. Apparently, I grabbed cayenne red pepper instead of the cinnamon. Not good. They do look similar from the side of each glass bottle. No picture because I didn't think about that.Comment
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I thought it world be a good idea today to cut Butternut squash into thick slabs, soak it in maple syrup then throw it on a 600 degree grill.
It was, in fact, NOT a good idea at all. Not one bit. Ended up looking like I grilled a disease. 😂😂
Roast away, friends!
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SheilaAnn I had or in my head that the squash would cook fast like a yellow squash, not slow like a potato. The grill was a mess.
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At first glance this looks pretty good. Except the skirt steak I used was like shoe leather. I cut strips against the grain then cut it into small pieces. Marinated in soy, mirin, black pepper, salt, a couple other things. Seared in a smoking hot ci pan. No joy. I started to sear it then throw it in the IP to tenderize it. Next time I will.
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It’s Summer Baby! Smoked brisket, fresh corn on the cob, garden fresh salsa and homemade naan bread… oh yea!
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Antipasto Reviera sans tomatoes from La Pizzaria Metro
I had difficulty thinking up something to make for dinner (working around DD's theater schedule), so this was pizza night. Ravenous actor needed fed, so thin crust pizza with pancetta for her, and massive salad for me.
Italian Meats & Cheeses with Romaine, Arugula, Cucumbers, Carrots, Red Onion, Roasted Peppers, Ceci Beans, Black Olives, House Dressing
Delicious and all gone. And that's what I'm not cooking.
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Another entry in the 'I didn't cook this' department....this is 'Show us what you're preparing':
Fresh 'baby' sweet peppers, garlic knot, and baked tri-color tortellini in vodka sauce. Another one of my "didn't plan for dinner" moments. The pizzeria in the post above has a shop with all sorts of Italian goodies, including some 'take and bake' things. My kiddo and I popped in there after school and this is what we found. It was so freakin' good. The garlic knot was okay, not great. But the pasta...oh man.
My kiddo was wondering why the pasta was different colors and I explained the Italian flag tie-in. She loves her Italian heritage and is learning Italian, her third language, bless her.Comment
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Ugh! So then anyways, I thought I would be clever and dust some chicken with the Marion Kay Chicken seasoning and vortex that $hit. Yeah…….
dusted the chicken (leg, thigh, wing) and let it rest for about 3 hours. Set up vortex and let ‘er rip. Added a little pecan half way through. I was diligent in turning the lid of Mr. Cub and everything. Because this blend has the flour already in in, the flour burnt and you could taste it. It was crispy, ok….. nothing a little TDHH (ok a lot) didn’t fix. Overall, not my jams.
in hindsight, shoulda spritzed with some olive oil or some other fat? I dunno….
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Alan Brice Texas Dave’s Heavenly Hatch. I put that $hit on everything! (Almost)
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