drsaltzman
Well-Known Member
I can guarantee you’ll be making some too.
New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
xtsho
Well-Known Member
I'll be making them next Saturday. I'm having some people over and doing a brisket and ribs. There will be some vegetarian items but those will be considered side dishes.
drsaltzman
Well-Known Member
Does it come with a lipid panel?
rkymtnman
Well-Known Member
my german isn't that great but doesn't the bottom sausage say: german sausage. everything else is cheese.
lol. love it!
drsaltzman
Well-Known Member
This will help clear your arteries out…
Indochino Pepper Sauce.
Indian chiles, garlic, ginger, onion, soy, vinegar … plus a secret 4 spice blend if I told you I’d have to kill you.
Stem and seed the chiles then soak them in 180° water for 25 minutes.
Meanwhile, pulse the garlic, ginger and onion.
Chiles into the food processor with some salt.
Sizzle up the mirepoix …
Add the rest of the ingredients and simmer 10 minutes.
5 pints.
Ahhh … dishwasher on … bubble time!
Indochino Pepper Sauce.
Indian chiles, garlic, ginger, onion, soy, vinegar … plus a secret 4 spice blend if I told you I’d have to kill you.
Stem and seed the chiles then soak them in 180° water for 25 minutes.
Meanwhile, pulse the garlic, ginger and onion.
Chiles into the food processor with some salt.
Sizzle up the mirepoix …
Add the rest of the ingredients and simmer 10 minutes.
5 pints.
Ahhh … dishwasher on … bubble time!
xtsho
Well-Known Member
The 4th of July is a big food holiday for me. It gives me an excuse to break out the meat. I don't care about fireworks. I'm thinking about meat.
Brisket and ribs have been on the menu for years and will be again. I was disappointed that they were out of the St Louis cut ribs when I went to Chef'Store but they will have more next week so I'll get a pack of 2. The brisket has been procured. A 17.3 pounder. I'm going to smoke the flat and use the point for corned beef. I'll also cut a few pieces for fatty brisket to go with Pho
It's not always all about meat. Just tonight we had vegetables and rice for dinner. I did throw in a side of chicken to make sure we were getting a balanced diet though.
Some adult beverages fermenting.
Brisket and ribs have been on the menu for years and will be again. I was disappointed that they were out of the St Louis cut ribs when I went to Chef'Store but they will have more next week so I'll get a pack of 2. The brisket has been procured. A 17.3 pounder. I'm going to smoke the flat and use the point for corned beef. I'll also cut a few pieces for fatty brisket to go with Pho
It's not always all about meat. Just tonight we had vegetables and rice for dinner. I did throw in a side of chicken to make sure we were getting a balanced diet though.
Some adult beverages fermenting.
drsaltzman
Well-Known Member
What’s in the carboys?
Justin-case
Well-Known Member
My turn to cook tonight. Organic vegetarian thai stir fry. Inspired by a local restaurant, fried tofu, bell peppers, onion, tomato, garlic and chili in a blissful sweet and savory sauce served with jasmine rice.
xtsho
Well-Known Member
As I scrolled down the page and saw the fish sauce I new we were headed someplace good.
xtsho
Well-Known Member
Nothing fancy. It's just store bought juice. One's apple and the other is berry combination. The apple is the lady's and the berry is mine. The bucket is a combination of stuff I cleaned out of the freezer. Blueberries, tayberries, peaches.
.
That's the good Oyster Sauce!
DarkWeb
Well-Known Member
Let us know how that works. I just closed a tab I had open for a while for that machine.
shnkrmn
Well-Known Member
I'm using 7g of flower and 12 Tbs of mct oil. I would like to make mild strength to start so I don't give my wife a moonshot lol.
shnkrmn
Well-Known Member
*takes screen shot for future reference*
