Yeah, well, if you rack up enough of them, they become weeks, months, years, centuries, millennia and aeons. Notice the spelling, please — leave your eons in the quarantine disposal bins on the way in.
Pork tenderloin stuffed with goat cheese, bacon and spinach, served with homemade rosemary creamed corn and a biscuit.
Funny you should say that. As I was grabbing the ingredients from the fridge I spotted a jar of Colemans and added a small dollop.
Short rib ramen with all the fixings. ETA: cheating, my chef made it... but I approved the addition, so that sort of counts.
Nabe, Japanese hot pot. Trying a new version with minced beef instead of sliced whatever, although I don't doubt Mrs. A will try and slip some lamb in.
I cooked this last night, Thanksgiving Day in America. Roast duck with brown rice, sausage, mushroom, and caper stuffing; baked sweet potato slices glazed with honey and duck dripping; Brussels sprouts with butter; whole cranberry and apple jelly; and green and Kalamata olives. Paired this with the last of a bottle of homemade mead. Dessert was pumpkin mousse, with hot black tea. The only problem was that due to the stupid COVID-19, I had no one to share it with. The friend I usually spend Thanksgiving with is undergoing chemo and her doctor told her to isolate herself.
Last night I did chicken breast breaded in panko and french fried onions, served with cabbage braised in red wine and balsamic and a cream mustard horseradish sauce. Tonight is bucatini arrabita with garlic bread. I truly think that bucatini is *the* most underrated pasta.
I have to ask; are you a chef or something? Everything you post here looks so delicious and cuisine-savi. We use bucatini in pastitsio more commonly here. Problem with it is that the hole is so big (you can't suck them in) and they're also difficult to swaddle around the fork, making it uncomfortable to consume. Spaghetti or other types of it are easier to make a preferably balanced and well proportionate bite.
I just finished smoking about 4kg of my own bacon. Had carbonara pasta the other night, lotta BLTs. I love this hobby, but it's time-consuming.
That was like me with beer brewing. Great shit but soooo much time. Happy to say I broke federal law by exceeding 100 gallons (or whatever it is) one year. Life of crime, here I come! Or there I went?
Thank you - that is such a lovely compliment! I am not a professional chef or cook - I just love great food and the challenge of trying to get as close to restaurant quality as I can in my own home. Especially these days when I rarely stray from my house unless I absolutely have to.
And here I was, thinking I was the one smoking funny things. That's a lot of bacon. What are BLTs? Barbeque... Lizard Tenderloins?
Bacon, lettuce, tomato sandwiches. Serve on toasted white bread with mayonnaise for the basic version. Bacon crispy, I like to shield the bread with the lettuce so the tomato liquid doesn't soak in so quickly.
Been rocking a lot of turkey BLTs with the Thanksgiving leftovers. Kind of want to add that turkey is super-overrated. I mean, it's not bad, but it's a giant mound of relatively non-tasty meat. Mom cancelled the big gathering due to Covid, so Mrs. Potvin made out own turkey and fixings. Never again. Four fucking hours, and what in the hell am I supposed to do with the leftover 10.3# of meat? Already made the soup, three quart containers of dog food, and like 12 sandwiches.
Brine it over night and use a fryer. Only a couple hours of work spread across a couple days and you get a sweet, flavorful turkey with a delicious crunchy skin. Makes for a good meat in soups as a left over.
Yeah, I brined the shit out of it. Added bayleafs, juniper berries, apple cider vinegar. Rubbed and stuffed it with enough herb butter to kill a horse. Ain't saying it wasn't delicious, but still boring for two people. And depressing as fuck to be without family. I'm doing a baked rigatoni next year if this shit continues. Thinking of making meatballs and sauce on Sunday... 4# of the former and 8 cans worth of the latter. Quart and freeze in two meatball, one sausage portions... usually yields about 8 servings or so.
