cheerios! My Italian grandmother would roll over in her grave but great audible!
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The Corona Cuisine Thread
- Thread starter $kully
- Start date
washed it down with a couple ice cold coronas
Hooked up a BBQ Turkey and black bean bowl. Been waiting for this 100% Sangiovese Rose to debut. Amazing. I added a dusting of the spice blend to pair specifically with the wine. "Dark Symphony" Cocoa. Red Miso. Black Lava Salt. Vanilla Sugar. Coriander. Ginger. Cumin. Cayenne. Magic Dust for sure!
brining is the sh!t for poultry....standard part of Thanksgiving turkey prep is brining.
That's a brilliant idea. Yeah, who knew there'd be a run on fucking breadcrumbs. My meatballs tasted a little like matzoh ball seasoning the first day, but it all came together by day 2.
spicy japanese curry with sausage, diced roots and aromatics, steamed rice, and eggs fried in sesame oil
I’m fortunate enough to have two friends who are very esteemed bakers. They used to do it commercially and made damn good bread but failed at running a business. The good news is they kept the commercial oven and are making limited runs. Every Saturday they text me once the bread is ready and I come leave a bottle of wine or bag of coffee at their door and take a sack of bread they leave for me.
Here’s a tuna melt I made with their bread...
I now have the ends of 4 loaves that I’m going to throw in the blender and make bread crumbs with.
Marinated seared blue fin, with roasted asparagus and salad ... and a couple of Jameson Black Labels. First time I seared tuna, it was amazing. I need to get better at catching tuna or make more friends who fish.
Is there a rule that we gotta use our own images? Cuz that ain't your image but dam dat looks good
GF just improvised some most excellent spam fried rice with the leftovers from yesterdays musubi and some produce we had lying around. We've gotten really good at making use of almost everything. We have two bags of vegetable trimmings and bones in the freezer that we add to daily and use for broth in the instant pot. We've always cooked reasonably well but we're still learning lots through this crisis. I know we have it better than most and don't take it for granted, but house arrest really isn't so bad.
We need to give Skully/Frvcvs a Food Forum
The Frvcvs Foody Forum.
Somebody get me R32 on the line...
The Frvcvs Foody Forum.
Somebody get me R32 on the line...
Hahaha ... no it's not my image, but it was the recipe I used. I didn't see this thread until the food was in my belly, so no pics!Is there a rule that we gotta use our own images? Cuz that ain't your image but dam dat looks good
This is a perfectly civil, relevant and constructive thread. You're more than welcome to participate if you've got something to contribute. Otherwise the door to leave is on the left.
I was trying to do something nice for you. Back to short fat and stupid jokes for you!
And tonight I will sup upon the perfect martini. Three to one vodka to vermouth, (martini glass in the freezer) combine in a stainless martini shaker, shake it until your hand can't take the cold anymore and pour into the frozen martini glass, over three blue cheese olives on a toothpick. Who am I kidding with the tonight sh!t? In ten minutes is more like it. The olives provide all the nutrition you need for enduring a hard day of quarantining.
And leave the moderators alone for Chris' sake.
Ralphs had Easter Prime Ribs on clearance on Monday so I bought one and am going to try making my first Prime Rib Roast ever tonight
Hope you got a good meat thermometer. If so you're golden. It's not rocket science. Thats a smart acquisition. I don't love prime rib, it's a banquet steak, but I'd eat the fvck out of one right now.
For lunch I had off brand Top Ramen and a hard boiled egg. Reminds me of the first few months after I moved to SF from Oregon when I was making $9.75 an hour.
Dinner tonight is quiche that we picked up ($9.99) from the boutique market on Sunday.
And I get a beer for desert.
Woo, living it up!
Dinner tonight is quiche that we picked up ($9.99) from the boutique market on Sunday.
And I get a beer for desert.
Woo, living it up!