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I was doing that last night but it was awful. I had scored some ultra thin sliced ribeye which looked great. But cooking it smelled like bad cheese. Onions and cognac could not save it so I threw it out. I haven’t been eating hardly any red meat but I had some veggies and 21 grain bread so figured an ounce or two wouldn’t fuck with fat/cholesterol level. Apartment stunk like that shit for 2 hours after.
good lord homie, every sentence I read got worse and worse. sorry for your loss 😔
Haha. It was awful. What was worse was I had eaten a sandwich earlier and didn’t really notice until I cooked the rest. Doing this easy shit today and expect the kitchen to be fragrant again.
^^ that was fairly good from a super-basic easy recipe standpoint. Vegetarian as well - almost vegan except the pasta. I doctored it by adding cracked black pepper and a little splash of lemon vinegar into the sauce while it was simmering off. What I learned from that recipe which I didn’t know was sautéing the garlic off in regular olive oil at a low temperature to infuse the oil with that and the crushed red pepper. Next time I make cherry tomato pasta I will augment it with some zest and some fresh oregano. Maybe a tiny bit of white wine. But it’s fairly acidic already since you don’t come back and add butter. Maybe some fresh grated cheese to balance and keep it still super healthy outside of sodium.
Post by theAlbinoRhino on May 13, 2023 22:34:17 GMT -5
Had the "hotter than hell" spicy chicken sammie from a local burger joint. Ghost pepper, Trinidad scorpion, and Carolina reaper in the rub, bread and butter pickles, mayo, and served with two Tums.
Spice was good, had my nose running and some tears coming, but nothing insane. The chicken itself was good, albeit a touch dry. It could've used more mayo but not a deal breaker.
Probably the hottest sandwich I've had, but definitely doesn't hold a candle to the Blair's Death Sauce with Liquid Rage that I tried lol
Kids’ mom was adamant that she wanted ropa vieja for Mother’s Day. Main kid chef had a double so we were left to figure shit out. Oh yeah and she wants Spanish rice, plantains and black beans. Joe’s Caribe in Pensacola (where you get all that on the plate) recently stopped selling ropa because it didn’t sell enough and was too labor intensive to always have leftovers. So last time we went I got pollo guisada and she got jerked chicken. Both were great but not ropa vieja. The hunkering was there and it’s Mother’s Day so you gotta fight through it. But she also forgot to order everything yesterday so it would be an adventure shopping and require multiple stops. She got an instapot for Xmas and it does pretty much any type of cooking you might want to do. Ropa is either hours on the stove or 45 minutes in the pressure cooker. So we went with that setting. Achiote flank with white wine chicken broth tomato paste sofrito which I had to make on the fly, sazon, carrots, capers (because my kids won’t eat olives) oregano, more achiote, salt, pepper, garlic, garlic powder chopped onions, sliced bells, lime juice because we like it, Calabrian chilies because we like those and a few more spices.
I eat black beans out but never out the can (boycotted Goya for Kirby’s). So I found a recipe where you start with olive oil, garlic, tomatoes, sofrito, and I added thinly sliced serranos and Calabrian’s. Sautéed that off and added the rinced black beans and cooked with more chicken broth. Super spicy but a nice compliment. We used pre-packaged yellow rice but toasted it off with garlic first and added some blended crushed tomatoes. That was really good. For the plantains, that shit was easy and also our first time. 1/2” vegetable oil, plantains cut in diagonal slices - 90 seconds per side and a final turn of about 10 seconds as necessary. She wanted a hint of ground cinnamon so spiced them with only sprinkles of that. Plates were finished with a sliced half avocado (lime juice and kosher salt) and cilantro torn over the plate. Big time pain in the ass since this was our first time making 3 of the 4 components on the plate. But everything was excellent and proved that if you put in the work, you can cook anything. It was a lot spicier than you’d expect Cuban versions would be, but we like the spice. 9/10 and probably the best ropa I’ve ever had.
Oh yeah. Ideal Supermarket Chocolate Tres Leches for dessert. Damn that shit was great too.
Post by theAlbinoRhino on May 15, 2023 17:09:26 GMT -5
It was the old lady's birthday yesterday, so we did steak and potatoes, made a pan sauce for the taters, just baked reds. Did strawberry shortcakes for dinner. The fuckin store was completely out of heavy cream?? so I had to use Rediwhip "extra creamy" It was fine, just grossly sweet and lighter than I wanted for these.
3/4c 50/50 cake flour and AP, 78% hydration with 1c + 2tbsp buttermilk, stick and a half of cold butter, 4tsp soda and .5tsp powder, salt, scant 1/4c sugar. Fold like pasty, 3/4 folds and turn for extra flake, but don't do it too much to avoid tough dough. Sprinkle tops with sugar, 400° 20 mins.
Strawberries sliced and quarter cup of sugar over them, smash a few and let the juices flow.
Whipped cream, I prefer mine unsweetened for most things.
Cut a cake in half, spoon some juice onto the cut bottom, whipped cream, then berries, then top of the cake. Another spoonful of the strawberry juice, some more whipped cream, voila.
Paper plate and sloppily thrown together, just for y'all. ❤
Finally got some food in after about 40 hours. Shrimp poboy, mixed boiled sides and some French fries. It’s nice to eat instead of having to be on liquids.
i'm going to get some ice cream, what flavor should i get. i'll be going to the store.
Store? Idk. For the bigger tubs, I like butter pecan and pralines and cream. Mid-grade and all natural Breyers (as opposed to Blue Bell which even uses artificial shit in their vanilla) I like the strawberry, mint chocolate chip and peach. If it’s high dollar - Hagen Daaz, Ben and Jerry’s, Halo top or whatever, that’s up to you. There are a couple local places selling out of a door. Lazoli’s is awesome. They’re only open a couple days a week but make all kinds of crazy and good shit.
I have a question for vegetarians or vegans or those who have tried it to see if you think it’s worth trying. I got some pushed content on YouTube for ground meat made out of food processed portobello (crimini stage) mushrooms and overnight soaked raw walnuts. I’m missing tacos in my diet and would love to bring them back without the ground meat. I’ll eat tofu, but I’m not super big on it, and this has some appeal for me to try if anyone recommends it.
For a minor point of interest, white button mushrooms are infant portobellos, criminis are the middle stage and a portobello cap is the mature stage of the same mushroom.
I just got back from Texas last night. Diet was completely blown which I knew going in, so I tried to limit portion sizes. We got to eat and drink a bunch of Texas shit along the way which is always fun to do.
Friday breakfast was at a place called The Root Cellar Cafe. It was started in San Marcos and was successful there, so they expanded it to New Braunfels. Nice cocktails and competently cooked breakfast. I got a buttermilk biscuit, breakfast potatoes and a couple of sausage patties. I split those with someone who got their chicken and waffles. Waffles were great, and the Chicken was cooked very well. Only knock was they should have salted it coming out of the fryer. Keeping with their root theme, I got the What's Up Doc? cocktail which consisted of a margarita with added carrot-ginger simple syrup which only gave it a hint. It was very good, and the manager told me it was the 2.0 version of that.
For dinner, we stopped at La Fontanas in New Braunfels. It's a pretty good Mexican joint which I've eaten at before. Everything is good there, but in particular, their pinto beans are some of the best I've had, and their Spanish rice is super tasty. We just got a bunch of Fajita stuff to eat that night. It's definitely worth a stop if you're down in the southern part of Hill Country where they have 2 locations.
We went down to San Antonio and then stopped over at Freetail Brewery and got a couple of beers. I also got a bowl of Chili without the sour cream or cheese. It was a pretty standard bowl of Texas Red but for sure tasty. My friend smoked a brisket overnight so we could eat that daytime on Saturday. Meanwhile my daughter had to go run some errands in Austin and brought me back pizza from VIA 313 which is Detroit style in Austin. She also stopped at Amy's, but none of that ice cream made it back to NB TX.
We later had to run out to Spec's and HEB and got a smoked sausage link to eat on the way back to the crib. That was good as always. H.E.B. under the right pitmaster is always at least on the decent side of bbq.
Sunday we went up to Valentino's in San Marcos to eat pizza. It was decent though nothing special except the Italian sub sandwich was pretty tasty. We drove back to NB and stopped back at La Fontanas to grab a couple of orders of green chili enchiladas for later.
Left side is set for Kale - which you can't see. Tomato could only be added last unless I wanted it squishy Right side is garlic/peppers rolling for the shrimp. Beets get added mid boil
Last Edit: May 30, 2023 12:22:20 GMT -5 by Deleted - Back to Top
Okra is good when people know how to cook it slimeless. Or fried. Or pickled in bloody Mary’s.
I did a modified version of that 15 minute cherry tomato pasta near the top of this page from sip and feast you tube channel. Shrimp were marinated in lemon juice lemon zest and lemon vinegar, Calabrian chili oil, saffron, black white and red pepper, smoked paprika and some dried rosemary and Italian seasonings. Sautéed that off after a hour. New pan - Garlic was sliced and slow cooked into regular olive oil along with red pepper flakes and salt. Next went in the cherry tomatoes and chopped calabrians along with capers and a little brine. Cooked that down while the linguini was boiling. Added back mushrooms (sautéed ahead of time) then pasta water white wine lemon juice and then pasta at Al dente. Tossed that for a minute and added back the sautéed shrimp. Took off the heat and chopped up fresh basil and fresh flat leaf parsley. Finished it with black pepper and a drizzle of extra virgin. We served that with toasted pistolettes. It’s the best version so far and goes to show the more you fuck around with recipes the better you get. It was probably too spicy for a restaurant but I would have been happy to order it. Photo tomorrow on desk top.
Okra is good when people know how to cook it slimeless. Or fried. Or pickled in bloody Mary’s.
I did a modified version of that 15 minute cherry tomato pasta near the top of this page from sip and feast you tube channel. Shrimp were marinated in lemon juice lemon zest and lemon vinegar, Calabrian chili oil, black white and red pepper, smoked paprika and some dried rosemary and Italian seasonings. Sautéed that off after a hour. New pan - Garlic was sliced and slow cooked into regular olive oil along with red pepper flakes and salt. Next went in the cherry tomatoes and chopped calabrians along with capers and a little brine. Cooked that down while the linguini was boiling. Added back mushrooms (sautéed ahead of time) then pasta water white wine lemon juice and then pasta at Al dente. Tossed that for a minute and added back the sautéed shrimp. Took off the heat and chopped up fresh basil and fresh flat leaf parsley. Finished it with black pepper and a drizzle of extra virgin. We served that with toasted pistolettes. It’s the best version so far and goes to show the more you fuck around with recipes the better you get. It was probably too spicy for a restaurant but I would have been happy to order it. Photo tomorrow on desk top.
Can also be cut into cubes and last added and won't have that slime feel.
I haven’t much fucked with it myself but I eat it a lot in gumbos, particularly soul food/creole gumbo versions around town. It’s never been slimy but I’ve seen that in food network and shit where someone gets it wrong.
I haven’t much fucked with it myself but I eat it a lot in gumbos, particularly soul food/creole gumbo versions around town. It’s never been slimy but I’ve seen that in food network and shit where someone gets it wrong.
It's fragile you can flash fry it or slow cook to taste. there is very little in between
