The Home Gourmet thread
11-17-2015, 07:33 AM
#981
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Grilled Chicken "Marsala" at Brix Restaurant by The Braineack, on Flickr
Dat time I was in Napa Valley.
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11-17-2015, 10:21 AM
#983
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Did I not post that making enchilada sauce is beyond easy?
Homemade Red Enchilada Sauce | Gimme Some Oven
Also so is making carnitas.
Slow Cooker Carnitas Recipe - Allrecipes.com
something you may want to add to the pork method:
cut the pork into couple-inch-thick chunks and brown all sides in a hot pan first
Homemade Red Enchilada Sauce | Gimme Some Oven
Also so is making carnitas.
Slow Cooker Carnitas Recipe - Allrecipes.com
something you may want to add to the pork method:
cut the pork into couple-inch-thick chunks and brown all sides in a hot pan first
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11-17-2015, 11:17 AM
#987
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That reminds me
I have just shy of 50 lbs of frozen salmon caught this summer in my chest freezer. I decided that variety was awesome so I looked up some options. Apparently crab cakes can be made with salmon and are very good. of course the name changes, but still.
similarly, a little less breadiness and they can be made into burgers. Pretty awesome. My son loves them (he is 3)
I have just shy of 50 lbs of frozen salmon caught this summer in my chest freezer. I decided that variety was awesome so I looked up some options. Apparently crab cakes can be made with salmon and are very good. of course the name changes, but still.
similarly, a little less breadiness and they can be made into burgers. Pretty awesome. My son loves them (he is 3)
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11-17-2015, 11:30 AM
#988
/\ that is precisely what we did last week.
you will LOVE it. if you want some really cool ideas go to foodwishes.com, thats where we've been getting recipes for the stuff
..though with fresh salmon, if it's really high quality, I'd say burger patties are going to be way rich, good but rich, so much so that we can't even finish a big burger with one.
so we just make the patties and eat them with salad rather than on a burger
you will LOVE it. if you want some really cool ideas go to foodwishes.com, thats where we've been getting recipes for the stuff
..though with fresh salmon, if it's really high quality, I'd say burger patties are going to be way rich, good but rich, so much so that we can't even finish a big burger with one.
so we just make the patties and eat them with salad rather than on a burger
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11-18-2015, 07:44 PM
#992
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I know. Stir fry is my go-to theme. I'll admit that I've never been a fan of mushy carrots, but aside from that, I love whipping up dishes like that.
I have, however, resisted buying a proper wok, even though I now have access to a gas stove. Still rockin' the cheap aluminum frying pan I bought from K-Mart when I was in college 20 years ago.
But you continue to fail at image-embedding.
I have, however, resisted buying a proper wok, even though I now have access to a gas stove. Still rockin' the cheap aluminum frying pan I bought from K-Mart when I was in college 20 years ago.
But you continue to fail at image-embedding.
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11-19-2015, 03:20 PM
#993
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A nice variation on the above is a chicken-apple-brussels sprout-sweet potato-cinnamon dish. Prep is not that different but more simmer and less stir. stirring tends to make many of the above into mush.
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11-20-2015, 09:41 AM
#996
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The eggplant margherita looks interesting. Eggplant is one of those dishes with which I have a complicated relationship. Sometimes, if it's rubbery or mushy, I can't stand the texture of it. Other times, I absolutely love it. Middle-eastern treatments of eggplant, in particular, are divine. Not just baba ganouj, but also things like Israeli spicy eggplant salad and so forth.
Made this last night:
The chicken I rolled in cornstartch and egg, then pan-fried for a few minutes. Transferred to a baking dish along with half a chopped onion, half a green bell pepper, some cashews, and some frozen French-style green beans broken up into small pieces. Topped with a glaze made with Frank's buffalo sauce, brown sugar, some vinegar, and a shot of red pepper flakes. Baked for an hour at 375°, turning every 20 minutes. It's amazingly good. Nice acidic kick, balanced with sweetness.
The fried rice was my usual. Ran out of egg, but decided to toss in some powdered ginger and garlic. Next time, I think I'll take the time to grate some fresh ginger and garlic, the flavor didn't come through as strongly as I wanted. In fact, I think I'll go ahead and add some fresh ginger to the leftover and re-steam it for a bit, see how that goes.
Made this last night:
The chicken I rolled in cornstartch and egg, then pan-fried for a few minutes. Transferred to a baking dish along with half a chopped onion, half a green bell pepper, some cashews, and some frozen French-style green beans broken up into small pieces. Topped with a glaze made with Frank's buffalo sauce, brown sugar, some vinegar, and a shot of red pepper flakes. Baked for an hour at 375°, turning every 20 minutes. It's amazingly good. Nice acidic kick, balanced with sweetness.
The fried rice was my usual. Ran out of egg, but decided to toss in some powdered ginger and garlic. Next time, I think I'll take the time to grate some fresh ginger and garlic, the flavor didn't come through as strongly as I wanted. In fact, I think I'll go ahead and add some fresh ginger to the leftover and re-steam it for a bit, see how that goes.
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11-20-2015, 10:27 AM
#997
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The most delicious eggplant (and pretty much only time i have really enjoyed it) was this dish at lolitatapeteria.com in barcelona:
Special note: the place was opened by Ferran Adria's brother but has evolved into Lolita. Every dish was ******* amazeballs. Even the ***** were amaze.
Special note: the place was opened by Ferran Adria's brother but has evolved into Lolita. Every dish was ******* amazeballs. Even the ***** were amaze.
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11-20-2015, 10:48 AM
#999
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I actually have a box of that in my freezer right now. Haven't tried it yet, but it looked really good sitting there in the store. Will report back after I'm done with the leftovers from last night. (Probably two more nights' worth.)
Also, go back and read post # 666 in this thread. As I'm on a pizza kick right now, I'm going to try my hand at a copy of that one for my next run.
Also, go back and read post # 666 in this thread. As I'm on a pizza kick right now, I'm going to try my hand at a copy of that one for my next run.
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11-20-2015, 11:03 AM
#1000
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do it!
I love that pizza. I drive 2 hours to go get it.
shoot, i want to post photos from my google photos account, but i cant link images. UGHHHHHHHHHHHAshhhhhhhhhhhhhh
I love that pizza. I drive 2 hours to go get it.
shoot, i want to post photos from my google photos account, but i cant link images. UGHHHHHHHHHHHAshhhhhhhhhhhhhh
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