Sounds like you enjoyed.

It's always better the next day.

http://images2.wikia.nocookie.net/__...f#eating%20GIF

It was sooo flippin good, no lie... even without the ingredients I forgot that cdcox didnt.

The parmesan/romano mix makes such a massive difference though, not only does it help bind things together, it adds a killer flavor to everything. I'll use even more next time.

ROFL

Just used this recipe I found online.

Turned out pretty damn delicious. Simple as can be. I omitted the red pepper flakes so the wife wouldn't complain.

http://culinarymamas.com/crock-pot-i...ef-sandwiches/

Tried something for the first time on Monday night. I took a pork tenderloin and did a DRY rub of cumin, turmeric, curry powder, garlic powder, onion powder, salt and pepper. First seared in the stainless pan on stove about 3 minutes a side and then in oven for about 18 minutes.

For the gravy I took white wine to deglaze the pan , butter, and garlic then reduced.

The flavors were awesome even though the spices stunk up the house. Also had extra wide egg noodles with melted butter, shredded smoked provolone cheese and grated parmesan reggiano.

IT WAS D-LISH-US!!

:thumb:

We did the Meatloaf and Mashers with brown gravy and buttered corn last night. Just like ya get in a greasy spoon was awesome.

For dessert did the pioneer woman cherry dump cake. This is simple and delicious. Its so much like a crisp.

1 21 oz can cherry pie filling
1 15 to 16 oz can crushed pineapple drained in syrup
1 box yellow cake mix
1-2 cup coconut
1/4 to 1/2 cup Quaker oats
crushed walnuts (I omitted dont like) 1-2 cup
1 stick margarine
1/2 stick butter

Combine cherry pie filling and crushed pineapple mix together and spread on lightly greased 11X13 bakeing pan.
sprinkle coconut on top filling. its says put on top but i figured it would burn. up to you.
Pour dry yellow cake mix on top filling. smooth clumps but not necessary.
Sprinkle oats over top cake mix till covers lightly.
slice pats of butter and margarine and spread evenly across top and use whole stick butter if your feeling froggy. Pioneer Woman says she wont rat ya out.
Bake at 350 oven for 50 minutes or until golden brown and bubbly.
Serve warm with ice cream or whipped cream.
Its pretty good stuff and easy.

Oven temp?

I get the "stinking up the house" deal. I SOOOOOO wish the stove vented to the outside now! Ugh.

But......I'm learning to use the grill/side burner and over for such efforts!

you guys are making hungry

looks ****ing good

i love egg noodles

tell us more of your degalze / gravy technique - purely a reduction? no flour?

be my muse

Have you tried McCormick's? /Buzz

actually i hope this doesnt make me sound like a shitty cook (maybe I am)

but I like the regular mcormicks rub for steaks and the chicken one isnt bad...I usually have one around for a quick rub If I dont have much time...

Any suggestions on what I should keep for this purpose instead? Once I got some different rubs from costco but they werent great.

ROFL A much more successful troll attempt than you had anticipated!

:drool:

Sheeeeet, bought me some rib rub at Dollar Tree that works like Andy Reid's fat lips massaging a donut!

first time trying Kings Cut Pork Chop... *honestly don't know how it was the first*.

my god was so juicy, crunchy, crisp... plus fully loaded potato, corn and ranch beans..

I made Moroccan Eggs for the So tonight, but none for me as it's my fast day.
Just minutes to make too.


Not my pic but for those who don't know what they are. I used a cast iron skillet for mine.

https://d2k9njawademcf.cloudfront.ne...JPG?1403238522

Haven't made them, but now that I've seen them they are in my immediate plans. Latke waffles

http://smittenkitchen.com/blog/2014/09/latke-waffles/

<iframe src="https://www.flickr.com/photos/smitten/15204951607/player/" width="75" height="75" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe>

<iframe src="https://www.flickr.com/photos/smitten/15204712089/player/" width="75" height="75" frameborder="0" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe>

That looks absolutely delicious, like something Bourdain or Zimmern would be spooning onto a piece of ovenbaked flatbread.

:thumb:

That's probably why whatever website she borrowed it from chose it. ;)

Would!!!!!!!!!!!

OVEN TEMP was 350.

My stupid vent is in the microwave and basically tosses it back into the house. Worthless POS that makes a lot of noise and serves no real function other than misdirection

HEY A PHOTO FROM BUC EYED PEA! BRAVO TO YOU :LOL:

Don't worry folks SanDisk has sent me a new memory card for my new camera....just a matter of time when I can shoot my own pics again. But that dish looked just like that. Hard not to.

When I seared the pork tenderloin, I added just a tiny amount of olive oil to the pan. There was some juice prior to going into the oven. Once out of the oven there was a far amount of natural juice remaining. I then removed the tenderloin to rest for 15 minutes and began the sauce.

I took the stainless pain, which was still red hot from the oven and left over a flame. I then took about a cup or more of white wine and poured it in. I take the spatula and begin scraping the bottom and sides to get all the bits off as it reduces. I then added some chopped garlic and about 2 TBS of butter and reduced the heat, continually stirring. The sauce thickens on it's own and what you see in the photos is the results. The stainless steel oven pan works like a charm for this and I don't think a cast iron would work.

Almost all the websites featuring that recipe that dish looks like that. Hard not to. Here's the site where I first heard about this dish, just a week or so ago.

http://www.healthination.com/recipes...heart/?hnvid=1

Uses cumin, pinch of cayenne and cilantro. Guess it's their version of Huevos Rancheros. But Moroccan's eat it for lunch or dinner.

I was wondering, so you didn't track down some harissa paste?

Being that was my first foray into Moroccan cooking, I never heard of that. The video that inspired me to try to dish didn't include it in their recipe...just a pinch of cayenne. ( Yes I looked that up before posting this.)

There are other recipes out there I am sure. Perhaps some has that in it.

Oh wait, suddenly I recall I made a Tagine chicken, once, 'cause the kid was still here and she didn't like it. I still don't know much about Moroccan dishes. Tho' I was fascinated by some of their cookie recipes on You Tube. That was due to the cool design patterns on them more than anything. Same with Arabic cookies. Very cool looking. That was another new discovery from last week.

I am preparing a braised brisket of beef in wine and crushed plum tomatoes, onions and carrots. It's for tommorrow though. It's the SO late night tonight. It will taste better tomorrow. But I may eat some tonight.

That's the big drawback of ethnic foods, IMO. So many depend on specific spices, sauces and pastes that have one use. So unless you commit to a steady diet of such food for an extended period, you end up with bottles and bottles of expensive foodstuffs going bad.

So many chinese sauces, thai spices, Malay, greek, turkish, indian, ethiopian.

You have to either; buy takout, commit to a few weeks of one ethnic dish, or use a spoonful or two of something and throw the rest of the jar out.

[QUOTE=Baby Lee;10996394]That's the big drawback of ethnic foods, IMO. So many depend on specific spices, sauces and pastes that have one use. So unless you commit to a steady diet of such food for an extended period, you end up with bottles and bottles of expensive foodstuffs going bad.

This is true. That's why I like to buy such things in bulk like spices and herbs so I can get small quantities for trial size or small jars.

Otherwise, I'll just try to stick to Americanized versions of some of those dishes.

You would be surprised how many times you can take a certain spice you think only can be added to one specific ethnic food and then add it to a conventional meal to change up the flavor. I do it often but you need to be careful not to OVERUSE it.

Most meat can handle almost any dry spice in moderation. Try making your own spice blend. Same goes for some of the liquids as a marinade.

Research the flavor profile and the strength of the spice or liquid or sauce you are using.

A lot less waste and gives you the opportunity to experiment.

:thumb:

Lots of people don't like to experiment. The idea of cooking something new or changing a recipe terrifies my wife. She's fine eating it, but not willing to do it herself.

Never had them but I would like to they look tasty.

Sorry for being such a culinary coward. I kneel before your mighty elan.

I wasn't making any kind of judgement on you or anyone else, just saying some people don't like to experiment. Go menstruate somewhere else.

Mods; respectfully request a "Reaper 16 Wheel of Snobbery"-emoticon.

ROFL ROFL

Yeah you said that, then you added 'matter of fact, I have a broad in my own home who cowers in fear at the thought of thinking for herself when cooking, though she's more than willing for a strapping buck such as myself to innovate and produce a new and delicious dish with my man brain.'

;) - I'm not seriously offended, more chucklingly delighted at your oblivious condescension. Its adorable, own it.

Sunday night kept it simple! 3 Hot dogs with a side of pickles and a some pretzels. Washed it down with lemonade. :p

http://www.delish.com/cm/delish/imag...0-77806442.jpg

http://mygroceriesdirect.com/wp-cont...4/12946080.jpg

http://ecx.images-amazon.com/images/I/51q8LDCAphL.jpg

http://diningwithdanidotcom.files.wo...7/img_5096.jpg

http://3.bp.blogspot.com/-RRD1N4cM7J...g-28272793.jpg

http://cheddarbay.com/0000special/gi...ard/Sticks.gif

http://www.couponmamacita.com/wp-con...y-Lemonade.jpg

Just eating out for like a burger or something. Don't want to mess up the kitchen and have to clean when getting ready for a trip and having to make a costume.

Wife's making spaghetti and meat sauce tonight.

More comfort food, perfect for a drizzly, ugly day like this...

6 chicken thighs boiled then plucked of meat.

1 large bag of frozen egg noodles.

1 large box of chicken broth.

Boil that up and put on top of mashed potatoes... mmm, mmm... talk about a carb filled belly stuffer.

I eat like this all of the time, yet have still lost 30 pounds since April... go figure.

Onions in sauce? WTF

Noodles... On top of mashed potatoes?

Heck yea, wife turned me on to this, good stuff.

Yep, its an old fashioned thing from my grandparents raised in the great depression... people trying to get full on meager rations, pile that stuff together.

Its tasty and super filling.

This:

Sucking on a big'ole chili dog, your going to need a fork.

Indeed.

I was considering trying some of that new ebolaids marinade on my chicken this weekend.

I found a chicken tikka masala slow cooker recipe on the inter webs today. May do that Saturday.

You obviously have never been to NY City and seen all the red onions in sauce on the pushcarts selling hotdogs.

It is a FANTASTIC little addition that is tomato flavored with a vinegar base and little red pepper flakes for a mild heat. It is minced onions cooked down and the sauce is more thick than watery. You warm the sauce up.

You should try it sometime! :thumb:

Tortilla pizza done right. I will try this sometime soon.

http://www.seriouseats.com/2014/10/c...-food-lab.html

Sausage, apples, and potatoes (SAP):

We are having a pot luck at work and I volunteered to bring BBQ sauce since my boss insists on bringing the pulled pork. Oh well, at least it's less work.

Give me a BBQ Sauce recipe for me to make and take. Roughly 15 people.

Thanks.

LMAOLMAOLMAOLMAOLMAOLMAOLMAO

http://eagnews.org/wp-content/upload...asha-lunch.jpg

15 people, why bother. Buy it off the shelf, mix a couple of brands you like together and call it your own = win.

Is that Obammy Special? Sweet Christ.

**** yeah. I love mixing sauces.

ROFL

That does sound easier! I was just looking to have a reason to experiment for the hell of it I guess, in case I really liked it and I'd make it for myself.

Yes!

I believe someone posted one in a BBQ thread I made back when.

When is the dinner? I'll see if I can dig it up.

Someone should really slap that ma-, I mean woman.

YOU IN JAIL??? LMAO

That is calculated by our Federal government to get kids moving!!

http://eagnews.org/students-photo-of...parks-outrage/

If you guys manage to get the dinner thread moved to DC I will indeed chuckle...

I'm doing this tonight.

I have some homemade marinara meat sauce I'll use as the sauce base, some fresh basil, wife's picking up some fresh mozzarella, and we always keep some good parm on hand.

That looks quite appealing for something so simple......:p

Those apples are screaming for some weisswurst instead.

http://s3.amazonaws.com/foodspotting...jpg?1337133544

Is that apples and red cabbage, or just apples?

For some reason, that 'meal' reminds me of this;

<iframe width="570" height="321" src="//www.youtube.com/embed/MEb_epsuLqA" frameborder="0" allowfullscreen></iframe>

:)

First attempt, utter failure.

Four pounds of King Crab legs.

Just apples, cooked in the pan used to fry the sausage with brown sugar, cinnamon, and nutmeg. We will have this at least 10 times before next summer.

Looks like something Hog Farmer plays with.

I rarely do sugary foods, but this morning I made French toast with homemade brioche. Outstanding, even if I'd make some modifications next time.

http://tapatalk.imageshack.com/v2/14...c8ad5facf8.jpg

.
That Weisswurt needs to be circumcised! :eek: