Kilted Rob
Where's your troosers?
- Joined
- Sep 24, 2018
- Messages
- 997
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- 3,301
let it sit overnight with a rub, browned the outside and in the crock pot. A little apple cider vinegar for liquid.
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Yeah, it's all pretty basic and boring food, so I try to dress it up a bit before sending it out to the old folks.Giganotosaurus That's some nice presentation, bruh. My folks are pretty good cooks, but as a kid, I always preferred eating @ my BFF's, because his mom's food was not only tasty, but also visually appealing.
My grandparents only ever got shitty food. But they hardly noticed how shitty it was.
edit - addendum: This was because my grandmother's own cooking had also been pretty shitty most of the time.
Had them once, in Vegas, six years ago. Mahi mahi tuna. Loved it! Too bad we don’t really get decent Mexican food here in Brazil.Fish tacos never sounded appealing to me, even back before I had an adult-onset fish allergy, but y'all are making me hungry,
I'll leave it at cutting myself while inserting the slicing blade.Stick your hand in that food processor and your day will be complete.
We've all been there...I'll leave it at cutting myself while inserting the slicing blade.
I just feel like there are options other than blood sacrifice to make your appliances work.We've all been there...
Then you would be mistaken, but I like why you'd think that...I just feel like there are options other than blood sacrifice to make your appliances work.
I broke down an ordered myself a food processor. Now, I'm drinking a pilsner and enjoying the sun.
Yum!
Pigeon is like that. It fights being eaten until the bitter end. To paraphrase, "I do not like rubber chicken."I had forgotten that, while I like the flavor of quail, you actually have to work to get the meat away from the bone. Even after defeat and death, these little birds still fight you to the very end.
I will now!So, funny question, who else here puts julienned dill pickles in their stroganoff?
I learned this little nugget from a bunch of Filipino cooks I worked with at one point. It sounds a little odd on the surface, but hot damn it's tasty.I will now!
I had a Filipino classmate in Culinary school and she was a valuable resource for awesome cooking.I learned this little nugget from a bunch of Filipino cooks I worked with at one point. It sounds a little odd on the surface, but hot damn it's tasty.
For sure. I learned a whole bunch of interesting stuff from those boys (not just great Filinio recipes). In this case the pickles are kind of like that cap-full of vinegar that finishes a cream soup, it's adds just the right amount of frisson on the palette.I had a Filipino classmate in Culinary school and she was a valuable resource for awesome cooking.
One of these days I'm going to have enough free time to make Banana Ketchup.For sure. I learned a whole bunch of interesting stuff from those boys (not just great Filinio recipes). In this case the pickles are kind of like that cap-full of vinegar that finishes a cream soup, it's adds just the right amount of frisson on the palette.
Hell no, but the Brazilian take on the dish (spelled strogonoff for some reason) is a different beast. A cheaper cut of beef browned, then simmered in a mixture of tomato sauce and cream, served over rice with shoestring fries on top. I use no more seasoning than salt and black pepper.I will now!
Good sir could you please share the recipe or links when you have a chance?Hell no, but the Brazilian take on the dish (spelled strogonoff for some reason) is a different beast. A cheaper cut of beef browned, then simmered in a mixture of tomato sauce and cream, served over rice with shoestring fries on top. I use no more seasoning than salt and black pepper.
It’s a quick, no-fuss family dish, which is the opposite of what I think when I see the English-language beef Stroganoff recipes.
This one looks good; disregard the advice on cuts of beef (yes, they do take a dash longer, but you don't want to use tenderloin or, God help you, ribeye for this) and I don't use the ketchup, but other than that, pretty much what I do.Good sir could you please share the recipe or links when you have a chance?