I love eating over cooking - I'm definitely the anti-vegetarian as well seeing as I always eat. It's not as if I dislike vegetarians I just find the idea of not ever eating bacon odd to say the least. Pizza is one of my favourite foods as well especially with pepperoni or chicken.
Tonight for me it was just hamburgers and beans for supper. The thing is, with me, I actually like the cheaper hamburg rolls that they sell at my local supermarket better than the more expensive ones. The cheaper buns have a taste and texture that I like better. Go figure.
I had a nice boneless ribeye steak, marinated with bourbon and black pepper and seared over charcoal. Also mushrooms sauteed in butter. Last week I made a crock of barbecue beans with salt pork (from scratch). It was a first try making a new recipe, so there are some changes I'll make next time, but overall, it went over well.
I caught a 44 pound sea bass this morning--my brother in law caught a 58 pounder yesterday. Both were female--we have five ponds of roe. We have a sushi chef coming over tonight. Money money money I'll be cooking most of mine up Tuesday night: already have five people confirmed at 15 bucks a pop. I'm going for 20. I have no idea as yet what I'll make.
Marinate it in pickles! Then spread peanut butter on it, roll it in corn flakes, and deep-fry it in bacon fat. Squirt ketchup on it and serve it on a bed of Cheerios. Garnish it with raisins and pesto. No, wait - that's not a good idea ...
Hi, everyone. My name is Wrey and I'm a cooking competition show-aholic. It's been twenty minutes since my last episode of Chopped. :redface:
So I took some of the advice here and made a couple pizza yesterday with recipes I found online for the sauce and dough. They were really awesome-- some of the best pizza I've ever had. I just have to say thanks for the tips as well ha ha! It was a lot of fun and the whole family loved it!
They're always best made at home. It's great when you acquire a new standard for your cooking arsenal, isn't it?
Recently returned from South Florida, and am now in key lime pie withdrawal. I am going to have to make one tomorrow.
Tonight I had a good quality steak for supper. I like steak better than pork chops, as I think it's tastier.
I too had a nice boneless eye of round steak, grilled over charcoal with hickory chips. Black on the outside, red in the center, and swimming in its own juices on the plate. With it, I had an ear of corn, roasted in the husk, and some 5-bean salad. And a Sam Adams Boston Ale. Life is good.
Tonight it was Shake and Bake chicken for me for supper. It's not exactly a dish that requires Emeril-like cooking skill. But then again it doesn't have to be.
We went to a friend's house for dinner the other night. We had the most amazing avocado -- all she did was cut up 4 avocados, placed them on a plate, squeezed the juice of one lime over them, and then sprinkled them with sea salt. OMG they were so delicious. I'd been thinking of them ever since. I just got back from the grocery store, and had some. I really need some more.
It's funny that I like to put together meals that are simple, yet I have little desire to learn the tricks of the trade when it comes to cooking.
I spent all last week in and near Acadia National Park in Maine. I could say I had my fill of lobster, oysters, rock crab and other seafood, but I'd be lying. I'd be delighted to keep right on cracking claws and selfishly shucking shellfish.
Tonight it's just leftovers for me. I have to eat leftover chicken that's in my refridgerator before it goes bad.
Made this, and it turned out pretty good. I wanted the meat to be peppery, and mission accomplished. I started with a couple pounds of boneless pork ribs, with a bit of fat along the bottoms (that's important to have). I mixed the following: 4 teaspoons of black pepper 3 teaspoons seat salt 1 teaspoon cumin 1 teaspoon oregano 1/2 white onion (chopped) 2 teaspoons chopped garlic large handful of fresh cilantro (chopped) All of this went into a slow cooker for 6 hours. No water needed. Tortillas: 2 cups of Maseca, a pinch of salt, and water to the consistency you like (between 1 and 1 1/4 cups). The meat goes on the tortilla, topped with fresh cilantro and chopped white onion. Add your favorite salsa (I prefer salsa verde). Add cheese if you like. As I said, it's a peppery meat recipe. If you like that, you'll be good.
