New and Improved TnT Foodie thread

[shnkrmn]

Just the smell of anchovies, capers and garlic. I know I'm in the right place.

Garlicky Chicken With Lemon-Anchovy Sauce Recipe

There’s nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper But there’s everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan What was once timid and a little dull turns vibrant, tangy and impossible to stop eating

cooking.nytimes.com

 

[Sativied]

Just the smell of anchovies, capers and garlic. I know I'm in the right place.View attachment 5374017

Garlicky Chicken With Lemon-Anchovy Sauce Recipe

There’s nothing wrong with a dinner of pan-seared chicken seasoned with salt and pepper But there’s everything right about the same chicken when you add anchovies, capers, garlic and plenty of lemon to the pan What was once timid and a little dull turns vibrant, tangy and impossible to stop eating

cooking.nytimes.com

Interesting recipe, might have to try soon.

 

[curious2garden]

Interesting recipe, might have to try soon.

Be careful he got me hooked on the NY Times Cooking so bad I even bought my daughter in law a subscription

 

[Sativied]

2 pounds of mushrooms


Onions, garlic, some leftover bacon


Roux blanc


Add two cans of lowest quality dog food the mushrooms and onions, blended:



Blend some more, add chicken broth, add cream, s&p and smg, and you get silky smooth delicious Champignon soup. Kept some half pan fried mushrooms to add unblended.

 

[curious2garden]

2 pounds of mushrooms
View attachment 5374080

Onions, garlic, some leftover bacon
View attachment 5374081

Roux blanc
View attachment 5374082

Add two cans of lowest quality dog food the mushrooms and onions, blended:

View attachment 5374083

Blend some more, add chicken broth, add cream, s&p and smg, and you get silky smooth delicious Champignon soup. Kept some half pan fried mushrooms to add unblended.

View attachment 5374090

Where did you learn to cook like this? Your work is lovely.

 

[shnkrmn]

Interesting recipe, might have to try soon.

We ate it all. I recommend it.

 

[Sativied]

Where did you learn to cook like this? Your work is lovely.

It’s because of my only real accomplishment, snatching my wife young (since highschool). She was offered a full time job at a 3-star Michelin restaurant (we only have 2) but I didn’t want to miss her for 60 hours a week so I got off the couch and worked smart instead of hard. Built and sold two companies so we could get high all day. She can’t cook that well (hostess and wine nerd, not cook), but she‘s like an encyclopedia on how things are supposed to be done according to French kitchen. I’m literally getting stirring force advice while making roux. Nowadays, I’m back on the couch and she’s taking care of business. I’m like Brad Pitt in True Romance but she thinks I’m Christian Slater, so least I can do is cook like she’s still in a restaurant. My life in a nutshell lol

And thanks

 

[curious2garden]

We ate it all. I recommend it.

Same here and made a second batch. It's a good add in and it makes a terrific burrito filling

 

[shnkrmn]

This actually married well with the sauce. I was skeptical but it was such good asparagus I wasn't going to let it sit another day!

 

[Dboybudz]

This actually married well with the sauce. I was skeptical but it was such good asparagus I wasn't going to let it sit another day!View attachment 5374175

We got asparagus in garden probably should check,weather been warm enough to start poking out already

 

[shnkrmn]

I've never put in asparagus. Maybe this year!

 

[Dboybudz]

Yes its super easy comes in roots you just make dig a row plant over with soil. Then comes back every year. You do have to grow it out when it becomes to hard to eat anymore using string and stakes to keep from falling over. Then chop down before winter cover with leaves. Then all spring have asparagus.

 

[shnkrmn]

Would you.....spread it on a biscoff cookie?

 

[DarkWeb]

Would you.....spread it on a biscoff cookie?View attachment 5374496

Don't think I've ever had one.

 

[Laughing Grass]

Would you.....spread it on a biscoff cookie?View attachment 5374496

So if one is creamy, does it mean the other is chunky?

 

[shnkrmn]

Don't think I've ever had one.

Toasted sugar vanilla crisp. Very childlike flavor, I think they are a snack when you fly Delta.

 

[shnkrmn]

So if one is creamy, does it mean the other is chunky?

I think so...

 

[Sativied]

Ok, good thing I’m here to enlighten you all about my favorite food: cookies

Biscoff cookies are a brand of Speculoos cookies that are made by the Lotus Bakeries company in Belgium. Speculoos is a wordplay on speculaas, which is a combination of spices, usually at least cinnamon, ginger, nutmeg, and cloves, and sometimes coriander and kardemom. It’s a type of biscuit popular during the holiday season, from St. Nicholas to Xmas. And every kid wanted the windmill…




“-loos” means “-less”. Speculoos is the same cookie but spiceless, or more specifically, usually only cinnamon. In Belgian speculaas and speculoos is interchangeable, in NL not.

Would you.....spread it on a biscoff cookie?

No, I wouldn’t. Actually never had speculoos myself. It’s indeed more a kids thing.

(I guess to get picky kids to eat something…) it’s a classic thing in the low lands to put those cookies between two slices of white bread. A cookie sandwich. I honestly don’t know if people still do that but in the 80s they did. Not me, we didn’t have much but there was always cheese and chocolate sprinkels… besides… why add bread to a cookie when you can eat just the cookie… oo that’s true for cheese too.

Anyway, hence the spread variety, as a sort of alternative to peanut butter (very popular). So, it goes on a sandwich.

Also available as topping:

 

[Metasynth]

So if one is creamy, does it mean the other is chunky?

The chunky cookie butter is ABSOLUTELY the way to go. It’s got little tiny crunchy cookie pieces in it? Yes please.

 

[Metasynth]

Toasted sugar vanilla crisp. Very childlike flavor, I think they are a snack when you fly Delta.

That’s actully the last place I had one, a flight from LA to LA. (Los Angeles to Louisiana)