Your dinner awaits you, madame! I decided at the last minute to make the squash into a quick ratatouille with a can of Ro-Tel I had in the cupboard.
Beef jerky in the smoker, first try at Cincinnati Chili in the crock pot. Just got everything mixed together there, and on first taste, this is exactly what chili dog chili should be. We'll see how it goes on pasta later on.
Yum!!!!! And the Ro-tel idea is brilliant. I'm going to try that! I love ratatouille but rarely make it for just myself because it's like making fruit salad: if you're not careful, you have enough for the whole neighborhood.
I used this recipe because it was the top of the Google search results. I've never had Cincinnati chili before, so all I can say for sure is that this tasted pretty good.
Thanks, Dude! I'll be making this soon! ETA: To answer the topic, I'm making a citrus marinated grilled chicken sandwich, with lime aioli and baby spinach leaves, on an onion roll. Avocado would be on there as well, but it's not ripe enough yet. ETA: Feeling very experimental tonight, so I'm adding sliced pickled beet as the pickle element. So we have citrus marinated grilled chicken with baby spinach leaves, sliced pickled beet, and lime aioli, It will either be really tasty or an epic fail. Edited to add: the pickled beet worked! Highly recommended.
If you have a banana, I've read that putting avocados in a paper bag with them makes them ripen quickly
Today I learned that aioli is a sauce, and not some godawful vegetable like kale or artichokes. These are the days of miracle and wonder.
It's just a fancy name for flavored mayonnaise. Garlic, or lime, or lemon, Southwest...Some places do homemade mayo, but I just combine Hellman's plus the flavor element plus a little black pepper and call it aioli. I'm willing to bet a lot of restaurants do too.
I ate a Thai fishcake sandwich that sat under the heat lamp for about 30 mins or so. And then I came home and ate three doughnut holes (how does one eat a hole? don't answer, never mind). ETA: as for @Iain Aschendale aioli revelation, we had a discussion today about ditching half of our aiolis since we have like fucking ten of them. There are other sauces out there in the universe, boys.
Made a sweet potatoe pie for my grandpa and had leftoover ingredients, so I made some ginger spiced sweet potatoe loaf using my mum's carrot cake recipe as a base. It was interesting.
Tabasco, Crystal, Marie Sharp's, Sriracha, and Chocolate are the only ones I'm aware of. Pro-tip: Only one of those should be used to "spice things up" in the bedroom.
Today, I will not be cooking and will instead allow the chefs and gastronomes (more like gastro-gnomes, am I right?) at IKEA to prepare our evening repast. We shall dine on naught but the finest of mostly-meat balls and fried potato slivers, garnished with a compote of lingonberry (which my spellcheck denies is real) and something euphemistically called gravy, which seems to bear no relation to any meat drippings I've ever tasted. And you'd better believe I am a connoisseur of fine meat drippings.
Lemon pepper chicken with angel hair pasta and a parmasan butter cream sauce. I can’t seem to fix the electrial issues, but I can fix dinner.
But it tastes So.Damn.Good. on a burger! Aioli is done to death, but I make a lot of them (OK, my "aioli" is Hellman's plus whatever) because it's a fantastic way to cut the calories while still using real, full fat mayo. I don't do low fat or fat free mayo. That shit is an abomination. So I get more flavor out of it by cutting it with lime or lemon or orange juice and zest, or salsa, or dijon, or...whatever. (Now I'm wondering what flavors of aioli you guys have at your place that I haven't tried yet...) ETA: Homes, if you have never had the Thai nirvana known as "Golden Cup" seek it out. It is a fantastic appetizer. I crave them, and my Thai place no longer makes them. This recipe is missing the sweet cucumber garnish, though. But you know there's some idiot out there who probably tried it. I know an idiot who didn't know menthol burns. Good thing he was alone! I love Ikea meatballs! The gravy for Swedish meatballs is more like a sauce. Frying the meatballs doesn't yield a lot of meat drippings because to make them properly, you're using lean meats (lean ground beef, ground pork, sometimes ground veal too), so there's more clarified butter in the skillet than drippings. I use a recipe similar to this one. I'm not near my cookbook collection to compare this one to mine, but I do use a recipe from the former Scandia restaurant, and they taste like a fantastic version of Ikea's.
I didn’t cook this. I ordered a burger with roast chili peppers, ghost pepper cheese, and habanero salsa, thinking it’s a restaurant and they usually are weak in spices. Holy $& shit.
We had a gift card for Buffalo Wild Wings and I had a shit-tastic day at the day job, so wings and beer it was.
The first time I made chili, I followed some award-winning recipe to the letter. The thing is, it called for "hot" chili powder and "mild" chili powder. Pure ground chilis, not some McCormick mix, of course. To get those, I went to a little Mexican grocery store nearby. The no habla inglés kind of Mexican grocery store. The owner hooked me up with some ground chili powder, and I made the chili without tasting as I went. Different reason, same result. To this day I don't know if the guy at the store was just being innocently sincere or trying to kill me, but I learned several lessons that day.
