It's all about plating. If you don't plate then you're not gonna pic. But if you plate you'll pic, assuming your plating is a pic-worthy plating.
#Plating
Lifestyle Whatcha cooking?
- Thread starter mysticmac
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#Plating
I agree, yet disagree. Meals you make for yourself and no one else often times look amazing. Some though, can look like complete diarrhea but taste awesome, like my pot roast a few pages back.
New York strip on top of fresh yard fresh Mizuno and greens with roasted potatoes and garlic. No need to "plate" it's awesome.
Fucking spell correct always rapes me on mizuna. What is Mizuno anyways? Just those ugly volleyball shoes right?
I was thinking baseball
I knew it was some sort of green though, likely asian in origin
mizuna is an asian mustard green with serrated leaves. awesome flavor, ben hoshi has purple stems, then there is pink as well (plus just the normal green varieties). adds not just flavor, but good color to salads. you could garnish with it as well, but unless someone is eating it, no need to waste.
Nice, love those types of greensmizuna is an asian mustard green with serrated leaves. awesome flavor, ben hoshi has purple stems, then there is pink as well (plus just the normal green varieties). adds not just flavor, but good color to salads. you could garnish with it as well, but unless someone is eating it, no need to waste.
I grow those with that same leaf pattern and the top of the leaves are purple-ish
bit of spice to them...we save our own seeds and at this point they are just labelled "mustard greens"
Sounds like a variety called red streaks mizuna. I've got some of those seeds but haven't tried them out yet. I was introduced to ben hoshi and pink and have been growing those exclusively. Ran out of pink, so I purchased the red streaks literally a week ago. Excited to see what they look like.
Butt fingers seasoned with honey hog
Covered with foil at 300 for 2 hours
then sauced with whomp naked and dropped temp to 275 for another half hour uncovered
Walla, buttfingers with steamed rice, mushrooms, and carrots
Covered with foil at 300 for 2 hours
then sauced with whomp naked and dropped temp to 275 for another half hour uncovered
Walla, buttfingers with steamed rice, mushrooms, and carrots
Looks delicious
Would have been way better on a grill, but considering the cooking method, it was 9.5/10. Would highly recommend.
Season, score fat cap, preheat oven to 425 and cook with fat cap side up for 50 minutes approximately. Pull from oven when it's 125ish and let rest.
I remember her saying to marinate in soy sauce,but that's it.
Lets not call them buttfingers please
Nice food
Nice foot
Wednesdays are usually beans and rice days for me but today I switched it up with rice and beans. Added citrus and garlic marina
country style ribs is their common name, but they're from the pork shoulder/pork butt. I can't call them something they are not, and they are most definitely not ribs.
Nope
Tuesdays are usually beans and rice days for me but today I switched it up with rice and beans instead. Overcooked the beans a bit but they were still great. Marinated chicken breaststroke in citrus juice and garlic, then cut them into straps, skewered, and dusted them with some seasoning. May not look like like anything spectacular but it was awesome. Went to bed and forgot about posting. I'll be eating leftovers of that in some variation tonight. Maybe in tacos?
I'm going to invite you over for butt fingers sometime.
Ended up marinating overnight drenched in a zip lock baggie with soy sauce,garlic powder & onion powder.I cut some deep gashes on top of the tri-tip and let it marinate for too long.The soy sauce flavor overruled everything else.
Next time I will marinate for half as long with smaller slices on the top.
Mushrooms were awesome & ended up having cauliflower instead of broccoli.
Trial & error.
Was it Choice or Prime rated
If the TriTip is of good quality it may only need salt and pepper for an hour before you cook it
At least in my experience
Try it my way at some point without marinating. Use dry spices, score the fat cap, 425 until it's in the mid to upper 120's, rest and you're golden (slice against the grain). What's really nice about it is you can also cook potatoes in the same pan. Same cook time. Quarter large potatoes and toss in olive oil, or oil of your choosing, then dust with salt and pepper and add to pan. They come out like home fries but without frying. Crispy outside, soft inside.