Probably the slime part...But even when not slimy she still has a phobia I think
although she eats lots of wild stuff and is a very healthy eater
Mental block IMO
Will try the Okra Curry, probably have to eat most of it myself though haha
Lifestyle Whatcha cooking?
- Thread starter mysticmac
- Start date
although she eats lots of wild stuff and is a very healthy eater
Mental block IMO
Will try the Okra Curry, probably have to eat most of it myself though haha
Lady's Fingers is an Indian okra dish,
@Frank Armitage
@Frank Armitage
Make sure it is completely dry on the outside (pat it down with paper towels, moisture promotes slime) and cook it quickly with high heat.
Spaghetti & meatballs: Ground turkey, spinach and feta
Chili: Chorizo & bacon, kidney beans & black beans, peppers & onion, jalapeno, etc.
Meal prep fin.
Double decker smash burger with caramelized onion and ketchup, oozing with cheese. Not pictured, sweet potato fries.
that is rocking manBeef shortrib French onion stew....
love a proper beef stew
It takes 2 days to make it right.
Season the meat with rough cracked black pepper and kosher salt. A pinch or 2 of garlic powder. Brown the meat with olive oil (not extra virgin) to like, just south of "burned" and then deglaze the pan with a good red wine, or brandy if you want to follow the recipe properly, but I've found merlot makes it better. Get all those brown bits off the bottom. Then add beef bone broth to the deglazed pan and bring it to a low boil. Add fresh thyme and a bay leaf. Stick it in a 350° oven for 2 to 3 hours.
Let cool, skim fat, remove bay leaf, and refrigerate overnight.
Next day, before serving, quarter a whole yellow onion. Melt about 3tbsp of very good quality French salted butter (I like President cultured butter). Let it melt in the pan and just about brown, but it should smell a little nutty. Then add onions. Let them sear and blister, getting brown around the edges. If you use merlot and need to "sweeten" it a bit, add some red onion too. When the onions are brown and blistered, remove and add some finely diced garlic. Hot butter should have that ready for the meat in about 20-30 seconds. Add meat, toss to cover, add broth, and warm over low heat to a slow boil.
While you're doing that, cut a thick slab of a crusty French loaf, and toast until it's almost a crouton. Cover it with shredded gruyere cheese and then I brown and blister that cheese with a pastry torch. Put that on the bottom of the bowl. Add chunks of meat, pour stew over, and garnish with more fresh chopped thyme and parsley.
Serve and enjoy.
I only do it once or twice a year. But goddamn, it's worth it.
what love you put in, you get out
sounds and looks amazing
I do maybe, I don't know.... 2? dishes inside the house (not on the grill) that are "signature" dishes that I mastered. This is the "main" one, it took me a few years to get it perfect. So, yeah, it's pretty damn good, and thanks for the compliment.
Range or quantity doesn't define a cook
Taste does
Cooks that cook 5-6 days a week deserve respect though, no doubt
Well, we think it's pretty dang tasty, so... Winner? =)
hell ya
looks amazing
Thank you.
such a healthy eaterBreakfast: Bacon & eggs
Lunch: Bison & veggies
Dinner: Salmon & veggies
and you keep the meat portions logical
no meal prep this week? or is that tomorrow
Lunches for the work week: Chicken thighs (tandoori seasoning), green beans (butter, garlic, & chili flakes), & sweet potato (BBQ seasoning)
I'm cooking some rice for the week now. I'll probably use some to put together a shrimp bowl later tonight.
I'm cooking some rice for the week now. I'll probably use some to put together a shrimp bowl later tonight.
wowLunches for the work week: Chicken thighs (tandoori seasoning), green beans (butter, garlic, & chili flakes), & sweet potato (BBQ seasoning)
I'm cooking some rice for the week now. I'll probably use some to put together a shrimp bowl later tonight.
perfect
sweet potatoes are the shit
