MICHI-CAN
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Try scaping the hamburger out of a 50 ton stamp press. But seen some gross stuff. And wicked spurts at the intent of my blades. Always pay proper respect. 1st rule.
Share your recipes...
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solakani
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Just made roasted marrow bone, onion soup and all parmesan crackers the other day for a dear friend needing marrow transplant.
Celts are here
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My wife loves roasted morro bones sushi place up the
Street from me does it
solakani
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ikr I have a C shape scar on my index finger and still don't have sensation there. Learn really quick once burnt.
solakani
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Respect for knife skills of sushi chefs and fruit carvers. I like to blame my hack jobs on my knives but sadly it is not true.
MICHI-CAN
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Sprinkle with sea salt, dark soy sauce, fresh minced garlic with lemon juice, or moderate powder with onion powder. Top with a sprig of rosemary with a touch of sugar and a heavy cracked black or white pepper. Refridgerate for 12 hours before broiling till brown. Then top with good Asiago or Regiano and brown again. Thank me after she thanks you. Just add a garlic rubbed toasty bread and decent pasta and sauce.
MICHI-CAN
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Your tool is your ticket to success. They do matter. I can amaze with a true edge. Or scare as I stick junk in the wall acrossed the room as I curse.
lol.
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Can’t blame your tools lol
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That sounds delicious
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Chicken cordon bleu extra cheesy
Like to brown these off in a skillet/frying pan first before putting them in the oven
chicken adobo
Mongolian beef
Chicken Parma
Jasmin rice I have a rice cooker going 24-7 in this house i feed them dogs rice as well
Like to brown these off in a skillet/frying pan first before putting them in the oven
chicken adobo
Mongolian beef
Chicken Parma
Jasmin rice I have a rice cooker going 24-7 in this house i feed them dogs rice as well
MICHI-CAN
Well-Known Member
Beautiful presentation. Broke foot and hungry at 6;45 AM . F u Is in order. TY.
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Home made brats,good for sausage and peppers
Oxtail stew
Oxtail stew
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I’m like Cinderella cooking cleaning and
Love making
Love making
MICHI-CAN
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I wish I had a good ox tail cipe besides my families antique pot roast method. Not the beef I consider tail to taste like.
MICHI-CAN
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May you never cook, clean and love making an exit your relationship.
Celts are here
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Oxtail dip in some flour brown off in the skillet first
Red wine
Little bit of oyster sauce
Splash of soy sauce
Rosemary
Bay leafs
Beef stock
Splash of ketchup
Little.. sugar fry onion garlic for a minute
Chinese egg plant or normal egg plant
Onions mushrooms add later in the cooking stage
1 large potato diced small,
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MICHI-CAN
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Celts are here
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You want to cook that low and slow for couple of hours before throwing the mushrooms,egg plant and potato in,add little corn starch and water to thicken it
DCcan
Well-Known Member
Looks like mustard in the Cordon, I did that once and forgot.
Rouladen has that, haven't made that in a while.
Have you tried spinach in the Cordon Bleu, gives it more moisture and seems to compliment the melted cheese.
Should go well with the mustard?
Edit: Never mind, I'm sure you heard of spinach. LOL
Rouladen has that, haven't made that in a while.
Have you tried spinach in the Cordon Bleu, gives it more moisture and seems to compliment the melted cheese.
Should go well with the mustard?
Edit: Never mind, I'm sure you heard of spinach. LOL
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Celts are here
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It’s Coleman’s mustard little bit of a kick