I've got the unholy trinity of implements of culinary destruction: a slow cooker, a deep fryer, and a smoker. Each has its purpose, and each does its job wonderfully.
OMG that sounds so good!!!! And of course you have to have coleslaw on them! I cleaned out closets today and it was grocery day, so dinner was Lean Cuisine but I add a small salad to make it a bit healthier of a choice. Earlier today I made black pepper ranch salad dressing. I also somehow, by miracle of the cooking gods, managed to make perfect hard boiled eggs for the upcoming week!!! My average on hard boiled eggs, even though I've followed various chefs' instructions to the letter, is about 85/15 awful/slightly OK. (I usually end up with green-tinged horror show looking yolks.) Someone once told me it's because the eggs I use are too fresh. These were three days off from the expiration date, so there may be something to that. ETA: Another possibility is that they know how much I hate them. I can't eat the damn things unless they're in egg salad or covered in salad dressing. Hence the above.
It's actually pretty damn tiny, but I make due. The smoker lives on the balcony and is the size of a medium dorm fridge: (not mine, but shows the size)
Too fresh doesn't affect the green tinge, but it can affect how easy they are to peel. Older (within reason) eggs peel easier. Chef Iain has been eating four eggs a day for a month or two, so let me chime in with what's worked for me: Pot full of however cold your tapwater comes out. Put a capful of any kind of vinegar in the water, it'll stop the eggs from going all Lovecraft if the shells break while boiling. Eggs straight from the fridge. Turn the heat on medium. As soon as the water starts to boil, start a 3 minute timer. When the time is up, turn the heat off and put the lid on the pot for eight minutes (no additional heat). After eight minutes, pour out the water and rinse the eggs in tap water for a while, then refill the pot (eggs still in it) with tapwater, and add a handful of ice cubes. Wait at least 3 minutes, but up to "What's this pot doing on the counter? Fuck, I forgot about those eggs" is fine. Peel the eggs under running water. To peel, tap the big end of the egg (it usually has the air pocket) with the back of a spoon, and try and make sure you get under the thin, translucent membrane between the shell and the egg proper. This membrane is what firms up in slightlly less fresh eggs. The primary failure mode of this recipe is turning on the heat, wandering off, and coming back to eggs at a full boil with no idea how long they've been doing it. I've had everthing from reasonable success to spit this shit out of my mouth from trying to salvage those errors. Thus endeth the lesson.
[Scribbles on index card titled "Ash's HB Egg Method] Thanks, Ash! I was doing everything above except your heat level and timing. I shall follow your heat level and cooking time next! I think today's succeeded because they were closer to your prescribed cooking time.
Steak dusted in bbq seasoning from Bodean's, chips and beans. My bf works in the West End, after going to Bodean's for a team lunch he liked their stuff, so he went recently and bought their chicken seadonise, beef seasoning, and barbecue sauce for me to mess with.
This is also roughly how I do eggs*, and they never have a green tinge! *Rough because I actually always make my husband do it, so I can't remember the exact times and stuff...
No, but I suspect if I could find a guy willing to help with folding the laundry, Mrs. A would allow use to become a thruple. So long as I handled his... other needs, that is.
I just finished prepping citrus chicken fajitas for tomorrow night's dinner, so they're in the fridge...fajita-ing. (It's not the next day until after I've been to sleep).
Made more candied almonds today, this time with cinnamon and curry powder. Today's failure was on the side of almond brittle, but not a terrible failure at that.
They can certainly transform a simple meal that's for sure. It's certainly tempting to make a mix of our own. Tonight's dinner is tuna, sweet chilli sauce and rice. I mentioned before but we are trying to include oily fish about twice a week.
I finally made the mushroom risotto I've been talking about making for weeks! It came out pretty good.
So this is where Food Network moved to after it got taken off television! Just browsed everyone's cooking expertise, i'm a neophyte. A newly born vampire when it comes to cooking. Friends and Family cooked out on the grill, with a side smoker. We threw some charcoal in with some hickory on top. Jalapeno Cheddar Bratwurst and Bacon Cheddar Bratwurst, with bone in Pork Chops, Sweet Potatoes, and coined carrots. simple but delicious.
I'm making what's turning out to be pretty damn perfect spaghetti and meatballs right now. Just needs a touch more heat and vinegar and it'll be there.
Last night after my dinner I ordered a pizza delivery person. His blood was delicious, they must've had lots of garlic on the pizza that ate. I could also strongly taste jalapeño and a nice tomato sauce with Italian herbs must've splattered on his neck. Magnificent!
Spaghetti aglio e olio - going out of town on vacation and I needed to use up my garlic so it doesn't go bad while we're away.
