farmerfischer
Well-Known Member
Me too..This thread makes me hungry
New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
rkymtnman
Well-Known Member
this thread gave me diabetes and high cholesterol. lolThis thread makes me hungry
DCcan
Well-Known Member
I know, I've been craving lobster or seafood bisque for a week now!
raratt
Well-Known Member
Lipitor for the win...
xtsho
Well-Known Member
Meat and potatoes.
Rotisserie chicken legs, boiled potatoes, and carrots. Also had a green salad dressed with a simple vinaigrette on the side. I wish I had just put the chicken in a pan and cooked it in the oven. It's a lot less mess than cleaning up the little Bravetti oven.
Rotisserie chicken legs, boiled potatoes, and carrots. Also had a green salad dressed with a simple vinaigrette on the side. I wish I had just put the chicken in a pan and cooked it in the oven. It's a lot less mess than cleaning up the little Bravetti oven.
PadawanWarrior
Well-Known Member
Ya, I like smoking chicken legs, but it's more work. We've got a lazy method now where we usually just do it in the oven on a broiling pan. The grill's always good too if it's not shitty outside.Meat and potatoes.
Rotisserie chicken legs, boiled potatoes, and carrots. Also had a green salad dressed with a simple vinaigrette on the side. I wish I had just put the chicken in a pan and cooked it in the oven. It's a lot less mess than cleaning up the little Bravetti oven.
xtsho
Well-Known Member
PadawanWarrior
Well-Known Member
Cancer in a bottle. What's not to like?
lokie
Well-Known Member
Crab Imperial tonight.
Recipe from the web
www.askchefdennis.com
Worth a try.
We will not be using this recipe again.
Recipe from the web
Maryland Style Jumbo Lump Crab Imperial
This classic presentation of a timeless favorite is so easy to make it almost makes itself. And once you've tasted the decadent flavor of my crab
www.askchefdennis.com
Worth a try.
We will not be using this recipe again.
drsaltzman
Well-Known Member
What didn’t you like?Crab Imperial tonight.
View attachment 5237403
Recipe from the web
Maryland Style Jumbo Lump Crab Imperial
This classic presentation of a timeless favorite is so easy to make it almost makes itself. And once you've tasted the decadent flavor of my crab
Worth a try.
We will not be using this recipe again.
drsaltzman
Well-Known Member
Taco Tuesday.
Roast chicken, roasted golden beets, parsnips, cauliflower and red onion.
The habanero hot sauce brought it all together.
Grilled white corn street tortilla.
Roast chicken, roasted golden beets, parsnips, cauliflower and red onion.
The habanero hot sauce brought it all together.
Grilled white corn street tortilla.
lokie
Well-Known Member
That is a valid question.
Having give it thought, and reviewed the recipe myself, I believe it to be a combination of tastes.
My wife is the chef in our fam, and a great one too.
One of her secrets is that she cooks in pinches and dashes, more than teaspoons and tablespoons.
The texture, temp and crab content were spot on. The taste was slightly off, and I attribute that to
slight differences in intended measure versus actual ingredients.
xtsho
Well-Known Member
How much did that piece of cauliflower cost?
shnkrmn
Well-Known Member
Too much Old Bay in that recipe for my taste. It's easy to overdo
drsaltzman
Well-Known Member
I thought about posting it but I figure let bygones be bygones.How much did that piece of cauliflower cost?
2.99 lb. Funny how the price goes down after Thanksgiving.
drsaltzman
Well-Known Member
Agree.
Old Bay can overwhelm without something to tame it like stock or tomatoes.
A half cup of mayo should be enough to soften a teaspoon though.
The old adage never fails: you can always add, you can’t take out.
xtsho
Well-Known Member
Time for some Buffalo Cauliflower. I was watching cooking videos and this one came up. The lady has demanded that I make it. It sounds good. I don't need this guys recipe to make it though. But he does a good production and just gets down to business without a bunch of unnecessary chatter. It's where I got the idea to go beyond just spatchcocking a turkey and remove the entire breast from the carcass. Now I'll never cook a Turkey any other way.
