Shush kbob. Prime marinated sirloin, red and green bell pepper, poblano pepper, onion, amd mushrooms. Grilled corn on the bone as a side.
Being in TexAgs jail changes a man……..no, not really
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Last: 2 days ago by FIDO*98*
Shush kbob. Prime marinated sirloin, red and green bell pepper, poblano pepper, onion, amd mushrooms. Grilled corn on the bone as a side.
theagmax said:
Sorry to those I offended. My post was meant in jest and certainly not wanting to make fun of y'all's incredible prowess.
I see you decided to do the latter, get all butthurt about it, and take your post down. You didn't have to do that. If you did it in jest, you wouldn't feel the need to take it down. But you did it anyway.
We can blame regional authorities, especially in Europe for creating protected names for ingredients. It's then spread somewhat to regional dishes. Some of it is done for a reason to protect the quality of a particular ingredient (think San Marzano DOP tomatoes). And some of it is just stupid. But over time, people have come to except certain dishes to contain certain things with some variations allowed. Just using you as an example, and don't take it personal, if I ordered a pasta primavera at a restaurant, and it had zucchini, mushrooms, sausage, and pasta, I'd probably send it back. Because that's not what I would be expecting.
And in the end, it's really simple. If you're not sure of what something is, just call it what it is: pasta with zucchini, mushrooms, and sausage. No one is going to bust your chops over that.
Is there such a thing as a "Culinary Engineer"?
Rattler12 said:
Is there such a thing as a "Culinary Engineer"?
They work in school districts, but they're paid more than the sanitation engineers
theagmax said:
Sorry to those I offended. My post was meant in jest and certainly not wanting to make fun of y'all's incredible prowess.
Still passive-aggressive and playing the victim.
Why not just let it go and quit biting the bait?
Chicken Vindaloo. Turned out ridiculously good
Good looking primavera
GAC06 said:
Good looking primavera
Whereda pasta Paisano?
FIDO*98* said:
Chicken Vindaloo. Turned out ridiculously good
How spicy? Looks like it has some kick.
I'm still easing the spice into my Indian food so the kids will finally graduate to something like yours.
Pretty damn hot. My wife is not huge on Indian Food and I like it spicy so with her out I could do whatever I wanted. It's got Kashmiri chile, Kashmiri powder, a couple of de Arbols, and 3 Serranos.
GAC06 said:
Good looking primavera
I laughed way too hard at this.
FIDO*98* said:
Pretty damn hot. My wife is not huge on Indian Food and I like it spicy so with her out I could do whatever I wanted. It's got Kashmiri chile, Kashmiri powder, a couple of de Arbols, and 3 Serranos.
My bootyho' burning just thinking about that.
ChoppinDs40 said:FIDO*98* said:
Pretty damn hot. My wife is not huge on Indian Food and I like it spicy so with her out I could do whatever I wanted. It's got Kashmiri chile, Kashmiri powder, a couple of de Arbols, and 3 Serranos.
My bootyho' burning just thinking about that.
Curry sweats and burning spray -- that's what Indian food is all about. Worth it.
Vindaloo is one of my top 5 dishes on the planet. I've always wanted to make it but I'm the only one in my family that can tolerate heat.
Would you mind sharing your recipe?
FIDO*98* said:
Pretty damn hot. My wife is not huge on Indian Food and I like it spicy so with her out I could do whatever I wanted. It's got Kashmiri chile, Kashmiri powder, a couple of de Arbols, and 3 Serranos.
They had de Arbols and Serranos in India ? Isn't using them kinda like putting sausage and mushrooms in the pasta primavera?
Lunch today
One of these days I will learn that three cups of flour results in a dough too large for the peel and stone, but today is not that day.
Rattler12 said:FIDO*98* said:
Pretty damn hot. My wife is not huge on Indian Food and I like it spicy so with her out I could do whatever I wanted. It's got Kashmiri chile, Kashmiri powder, a couple of de Arbols, and 3 Serranos.
They had de Arbols and Serranos in India ? Isn't using them kinda like putting sausage and mushrooms in the pasta primavera?
Chili peppers aren't native to India. They either came to the country from the Americas or were crossbred later.
Bruce Almighty said:Rattler12 said:FIDO*98* said:
Pretty damn hot. My wife is not huge on Indian Food and I like it spicy so with her out I could do whatever I wanted. It's got Kashmiri chile, Kashmiri powder, a couple of de Arbols, and 3 Serranos.
They had de Arbols and Serranos in India ? Isn't using them kinda like putting sausage and mushrooms in the pasta primavera?
Chili peppers aren't native to India. They either came to the country from the Americas or were crossbred later.
No. We all got it. You were trolling and got called out for it.
It definitely did not go over my head.
Herb crusted lamb chops (from ad hoc), boiled potatoes with parsley and butter, and snap peas with pecorino, mint, and walnuts.
Made a sheet cake for a BBQ on Saturday with a request for no nuts. Decided to go with a s'mores riff using teddy grahams, marshmallows, and Guittard milk chocolate chips
Chateaubriand, potatoes romanoff, asparagus. Not pictured, bearnaise that was moved onto a running burner by a guest and ruined right before serving
Looks great. This is why I put the booze and snacks far away from the kitchen so people will stay the hell out.
Very frustrating as I planned the meal around it, was good to go, turned my back to cut the meat and poof it's an oily broken mess
GAC06 said:
Very frustrating as I planned the meal around it, was good to go, turned my back to cut the meat and poof it's an oily broken mess
Was the guest a friend?
Ruining a sauce (and an integral part of a dish) isn't something you can just apologize for.
Skirt steak tacos with a roasted salsa I made and crema and avocado, and a riff on B1's beans using some beans I brought back from Santa Fe. Mad props to Max Power for pointing me to the Roy Choi carne asada marinade. I don't need another one now. This was one of those dinners, while simple, I wanted to drop the fork and take a lap. It was that damn good.
Bittersweet Easter dinner. We traditionally celebrate Easter with my wife and unfortunately her family is not big on food so it's usually a ham, boxed Mac and Cheese, overcooked veg, and bagged salad with store brand ranch.
Her dad passed 2 years ago so last year was pretty low key. Her mom was feeling overwhelmed this year and so she suggested letting us take care of things. Just finished braising Lamb shanks and will serve with a Leek and Lemon risotto. It will be the best Easter dinner I've had in 25 years......and yet it won't. Life is short, count your blessings and I hope everyone has a wonderful Easter
Her dad passed 2 years ago so last year was pretty low key. Her mom was feeling overwhelmed this year and so she suggested letting us take care of things. Just finished braising Lamb shanks and will serve with a Leek and Lemon risotto. It will be the best Easter dinner I've had in 25 years......and yet it won't. Life is short, count your blessings and I hope everyone has a wonderful Easter
Jambalaya perfection
Made shrimp and smoked Gouda grits at grandma fido's yesterday.. leftovers should be even better today
Pesto is a good spring dish.
Lemony pasta with braised white beans. Recipe below.
https://cooking.nytimes.com/recipes/1024874-lemony-pasta-with-braised-white-beans?smid=ck-recipe-iOS-share&cgs=c
Staying on the pasta theme. Made lasagna lots of times lots of ways but this was my first time doing more of a restaurant-y preparation of making it ahead then slicing and searing each potion in a pan and serving over marinara. Lasagna is just spinach/bechamel/marinara/mozz
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