Mine is a cover for my cream consumption.
New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
Dinner tonight.
Seared venison backstrap medallions and a parm heart of palm salad.
Seared venison backstrap medallions and a parm heart of palm salad.
Sativied
Well-Known Member
More spiced up chicken shoarma. It’s basically lightly seasoned chicken breast pieces, fake shoarma. I wanted to go for something spicey so used chilli, cayenne, sambal and hot paprika, in addition to some smoked paprika, s&p, and garam masala. Added some maple syrup and brown sugar, worked great for caramelising the small pieces.
Definitely hot enough for extra turkish garlic sauce:
Nope, need something else to cool the throat down:
Ran out of strawberries but now I had puff pastry left. So I grabbed a banana, added a layer of nutella, a can of whipcream et voila, dessert:
Definitely hot enough for extra turkish garlic sauce:
Nope, need something else to cool the throat down:
Ran out of strawberries but now I had puff pastry left. So I grabbed a banana, added a layer of nutella, a can of whipcream et voila, dessert:
Roger A. Shrubber
Well-Known Member
BarnBuster
Virtually Unknown Member
You give great presentation!
BarnBuster
Virtually Unknown Member
Half and half for me one of my few remaining guilty pleasures left
What is French spice?Found a recipe for mushroom stuffed pork chops. I had a pair of split boneless chops out anyway. Somehow I lost my motivation prior to cooking them and ended up just grilling them with French spice.
raratt
Well-Known Member
Herb de province, there are a couple different mixes of it, I'll have to look and see which brand I bought. If you bought pork in southern France a little packet of it came with the chops.
Oh ok I know what Herbs de Provence are, thanks! I was thinking it might be a cream sauce mix LOL
PadawanWarrior
Well-Known Member
Splitting a gyro wrap.
