Yes, chicken again lol. Parmesan ranch chicken breast, cheese risotto, baby red mash and one of the best porters ever made.
Grilled chicken thighs with cumin, coriander, pepper, salt, garlic and onion powder over lump charcoal in my Lodge Cast Iron Kickoff Grill last night. Fresh made bacon, cheese sub bun, relish, mustard, and provolone cheese. Nom nom
Leftovers day! bacon fried Brussels sprouts with cumin, loads of garlic, an onion, garlic & cheese tortellini , diced bacon , lump charcoal grilled chicken thighs.
Inspired by @The Marsh Gorilla I made a Creole/Cajun Chicken stew Chicken thigh Celery Bell pepper Onion Garlic Chili Chicken stock Cajun seasoning Salt and pepper Green onion Browned the chicken Browned the roux and then adds the veggies. I chickened out on browning the roux more (I stopped when it got to the color of milk chocolate, probably would’ve been better if I went a bit darker), things heat up so fast when it's already hot (heat momentum) and I was afraid of ruining it and having to start again with little time and hungry bellies to fill. Everything mingling and percolating On the plate next time I’ll add andouille sausage and maybe some shrimp and blast it more with Tony Chachere seasoning.
Pan fried extra firm tofu, onions, cumin, coriander, sea salt, loads of garlic powder , chili powder, farm eggs scramble with mozzarella , and 20 grain toast with salted butter
Been using this carbon steel wok. Good quality CRAFT WOK Just been using it and haven’t seasoned it properly yet My gf caught the cooking bug after she saw how much fun I was having. Last night she made me a Filipino noodle dish called pancit. It had chicken thighs, pork belly, veggies and rice noodles with soy sauce, garlic, onions and oyster sauce
Publix $5.79 Prime Rib, earlier this week; I'm still working on the leftovers. Out of the oven at 115 degrees: 1st slice: 2nd slice; I ate both of these that first night.
Highest I saw was 123. I pulled it a 115, then turned the oven to 500, waited about 20 minutes, then put it in for 5-10 minutes to get the crust. Tented it for an hour or so - and then you see the results.
