05-28-2024, 06:55 PM | #9681 |
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Pieroggi, fried onions, baked beans... and of course sour cream...
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05-29-2024, 11:22 AM | #9682 |
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Chicken curry with my speciality salad.
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05-29-2024, 04:34 PM | #9683 |
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Anybody here purchase meat from Snake River Farms. I’d like to send someone a beef rib roast. Any other online recommendations? Here’s one I made the other day. It’s from my local market. Had it deboned and tied but the bones ended up in the drip pan. No big deal and all was delicious.
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05-29-2024, 06:39 PM | #9684 | |
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Quote:
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05-29-2024, 06:44 PM | #9685 |
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Forget to take a pix of a clean plate b4 I got into it.
![]() Boneless chicken and sliced Potatoes. Half with dry rub, half with BBQ sauce.
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05-29-2024, 06:45 PM | #9686 |
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Yeah but I wanna ship a rib roast to a friend.
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05-29-2024, 06:52 PM | #9687 |
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Drumsticks (3+2) and Rice
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05-30-2024, 10:10 AM | #9689 |
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Fettuccine with melted heirloom tomatoes and fresh basil. Made garlic bread with leftover hot dog buns.
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05-30-2024, 05:03 PM | #9690 |
Cailín gan eagla.
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Zingy wings. Actually, Sriracha is not that hot.
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05-31-2024, 07:10 PM | #9691 |
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Fridays = tabbouleh!
Predominant seasoning this time is cumin! With grilled Chaldean flatbread. |
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05-31-2024, 07:18 PM | #9692 |
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Pizza Hut Supreme Thin Crispy Crust
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05-31-2024, 07:36 PM | #9693 |
Cailín gan eagla.
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05-31-2024, 09:34 PM | #9694 |
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Yes! Bulgur is authentic. I started making tabbouleh with couscous, which is a nice substitute. But bulgur is the right grain.
Bob's Red Mill dry uncooked bulgur is available in most mainstream grocery stores in the U.S. My tabbouleh recipe based on recipes I have seen on the internet (they are all basically the same): Makes 2 medium entree size portions or 1 large entree portion, or 4 side portions. 1 bunch flat parsley, stems removed, finely chopped 1 bunch fresh mint leaves (same quantity as parsley), stems removed, finely chopped 1 bunch green (spring) onions, white parts chopped 1 lemon, juiced 1 medium sized tomato, diced 1/3 cup dry bulgur, cooked salt freshly ground black pepper EVOO Cook bulgur at least 1 hour ahead of time to be sure the water is fully absorbed. I use 1 part bulgur and 2 parts water. It's OK to use less water which results in a firmer bulgur. Mushy bulgur is not good. Combine dry bulgur, water and some salt, cover and bring to a boil, turn off heat and let rest for 1 hour. Combine veggies and cooked bulgur in a large bowl. Season with S&P, EVOO and lemon juice, and toss well. Additional seasoning with cumin, coriander, cumin and coriander, or sumac is optional. Sumac is subtle and has a different sensation than cumin and coriander so I generally do not combine sumac with other seasonings besides S&P. Can be garnished with pepperoncini and olives, for example. Serve as an entree with grilled flatbread, or as a side with kebab, or with any grilled meat. Last edited by chassis; 05-31-2024 at 10:35 PM.. |
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06-01-2024, 09:35 AM | #9695 |
Cailín gan eagla.
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Tenderizing and marinating my steaks for this evening's BBQ.
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06-01-2024, 04:27 PM | #9696 |
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Now, what's better than steak and fries.
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06-01-2024, 05:39 PM | #9697 |
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![]() 'Dinner inspiration' from Lady Jane ![]()
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06-01-2024, 06:09 PM | #9698 |
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Spaghetti and lardons sautéed with onions, garlic and thyme. With freshly grated Gruyere. Easy and good!
Grapes for dessert. |
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06-01-2024, 06:39 PM | #9699 |
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Cheeseburger grinder and egg plant fries..
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06-01-2024, 07:06 PM | #9700 |
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BBQ Italiano Caldo e contorno di Insalata di Patate con Birra Fredda.
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06-01-2024, 07:17 PM | #9701 |
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Falafel
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