Nothing crazy but I only ever have deviled eggs once a year because they take so long to make, but I splurged
We’re outdoors people..but we like food too, and we like to cook it…well outside! How to get just a tiny little bit of things like seasoning to go with you? Without adding a lot of extra weight? In my 7-10 day kit I’ve been using these 1 oz Nags for years and never completely emptied one in the field, but it seemed like too much for just a walking day trip. I’m trying these 1 ml tiny size ones for just that. So far good results. I did have to make a special funnel sheet from a flex cutting mat but it’s completely reusable.
Smoked farmers sausage , grilled onions, extra lean ground beef, salt , pepper , coriander, chili and paprika powder. Green peas for extra protein / fiber, and pasta. Topped with generous amounts of ground Parmesan
Risotta Alla Milanese by Kylemeister posted Sep 30, 2022 at 3:10 PM Risotto alla Milanese. Used saffron threads to achieve that fabulous yellow color and nice background flavor. Rubbed about a teaspoon between my fingers, then steeped in a half cup of almost boiling beef stock for 20 minutes to infuse. A little fresh Parmesean cheese & parsley. Herb crusted oven roasted pork tenderloin medallions, with a beef stock reduction & cognac.
Time for Y.A.B.S. (Yet Another Beef Stew) forgot I bought two Chuck roasts on the weekend.... time to use the remaining one up, it's aged nicely for 3 days in the fridge. Although I'm tired of beef stew per se, it's very cheap, very versatile, filling, and healthy. My new PEMBURU from Mike at GRAYMAN KNIVES, on kitchen duty. Scary sharp single bevel prepped the beef into slabs , then cubes, in less than 2 minutes. Some trimmings for PipSqueak The House Panther - look at that blur as he chows down ! I flipped the PEMBURU upside down and swiped the tip at a piece of beef. With literally zero effort, light movement of my wrist, it cleanly cut a 1" deep wound channel into the beef. Imagine a full on swing............ Ground my spices fine in the coffee grinder - coriander, cumin, black cumin, fennel, fenugreek, bay leaves, chili, paprika, cloves, cinnamon, black peppercorns and pink 17 mineral Himalayan salt. Mixed well into the beef cubes and vacuum sealed for searing on the TemboTusk Skottle later tonight. more to come. didn't take many pictures , too dark out neighbour decided to shine a laser beam in my eye to get me to stop cooking (on city of Vancouver property, not the strata lot). It didn't work. I pulled the beef off and put it into a Billy pot (for simmering later inside) and put about 5 lbs of chopped onions , 2 lbs diced garlic onto the Skottle to grill loudly. The aroma was amazing, entire neighbourhood snelled delicious. spicy garlic beef, broccoli and green peas
You knew this was gonna happen didn’t you? Are you perhaps…questioning my judgment? I’m starting to think we might be stuck in an eternal cosmic loop of a 1970’s Alicia Cooper song!!
"Panagiurski" eggs Pouched or fried - a matter of taste, laid on top of some garlic-yogurt mixture (you can add a bit of white cheese if you like). Some boiling hot sunflower oil mixed with dried paprika is poured on top. Add some toast and you have a great meal.
Thai Drunken Noodles Im currently living in an area where the food choices are very limited but it’s a good thing there’s well supplied markets here and if I crave a dish bad enough, I can scrounge up the ingredients to make it myself. I usually watch YouTube videos, recipe websites, or buy cookbooks. I’ve been craving Thai lately.
Bacon, yellow flesh potato's, green peas , onions, loads of garlic, and grain & cricket fed free range farm eggs with 15 year white cheddar, and a buttered bun
Spicy chicken and chickpea curry with kale chicken getting chunked with the GrayMan Pemburu Mixing in the spices - cumin, coriander, hot chili powder, cayenne, curry leaves, black pepper, black cumin, Himalayan salt , oregano, rosemary Vacuum sealed for 12 hours marination in the fridge Dicing Thai hot chilies, onions, ginger and loads of garlic, and kale Sautéing the chicken - my eyes were watering from the hot spices added soup stock and left it to simmer Served up!
This is my fav thread on here! I feel really motivated to cook more seeing all the yummy dishes there @Bozho that dish looks like an awesome dish im going to make that
I need to make stock for a soup tomorrow. Here’s how I get there. This will be chicken. I just used the bones and trim from a bird some weeks back. Throw in a pot, little evoo, and brown them. vegetable trim and scraps get collected in a container kept in the freezer. this is one of my secret ingredients. Orange peels. I eat a lot of oranges, peels go in a separate small plastic jar. About every 3rd or 4th one I toss in a 1/4 teaspoon of vinegar and shake violently. ( slows deterioration,prevents mold growth) when bones are browned add vegetables. In this case we’ll start from a 4 quart pot. I like to warm mine till they begin to wilt but it’s not absolutely nessesary. bring to a boil, go 8-10 minutes, reduce to the lowest simmer you can maintain. Skim off scum every once in a while and cook 4-6 hours. My 4 quarts was reduced to this. It’s dark, rich, and savory all by itself. You could just drink it. It’s good and good for you.
Spicy Fish Curry. So full of antibodic goodness..it might in fact, resurrect the dead. It’s the easiest thing to do. Start with this. Step over this one. ( probably wouldn’t taste good even in this! . ) And end with this. Whose hungry?
