(Topic ID: 265617)
New York, NY
Quoted from Pinballlew:Fresh Sourdough...yum this stuff is so good![quoted image]
that looks fantastic!
1 , 2. 3 bread. 1can of beer. 2 cups flour, 3 tablespoons of sugar mix up ,grease pan. 375 degrees for 30 to 40 mins. u can mix cheese and bacon too. I'm sure you all have extra beer?
Quoted from Bork:Didn’t last very long after this picture.[quoted image]
Now you have Me energized. Gonna get some Moomar Cowdafi out of the freezer. Looks like yum from here.
Quoted from Sputnik:I'm doing a large pot of pasta sauce. Fresh onions, garlic, and herbs. I gathered mushrooms yesterday.
So what are you cooking?[quoted image]
You added any broth? I always add some beef stock to my pasta sauces, I think it really gives it that little extra that makes it stand out. Any serious italian chef would probably laugh at me though.
Quoted from mtn-:You added any broth? I always add some beef stock to my pasta sauces, I think it really gives it that little extra that makes it stand out. Any serious italian chef would probably laugh at me though.
My mom was a great cook and always taught me to add red wine to any tomato based sauce. Adds a depth of flavor. Gravies too.
Here's a lasagna my wife made recently with homemade pasta. I was told yesterday that I'm going to help make 4 cheese ravioli today.
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Quoted from dirkdiggler:My mom was a great cook and always taught me to add red wine to any tomato based sauce. Adds a depth of flavor. Gravies too.
Here's a lasagna my wife made recently with homemade pasta. I was told yesterday that I'm going to help make 4 cheese ravioli today.
[quoted image]
My mouth is watering!
Quoted from mtn-:You added any broth? I always add some beef stock to my pasta sauces, I think it really gives it that little extra that makes it stand out. Any serious italian chef would probably laugh at me though.
I use ground beef and sausage.
Quoted from PanzerFreak:Homemade Detroit style pizza.
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I just caught that on Diners Drive In’s and Dives
Quoted from Soapman:Made a little hibachi, the other night.[quoted image][quoted image]
I need to get me one of those flattops.
Quoted from Soapman:Jaybird815. Best investment I made lately.
Can not go wrong.
985EEAED-E4E8-4C54-A0E5-66E2C2A3625B (resized).jpegQuoted from OLDPINGUY:Introduced my son to Steakums.....He never had them before, and is now a Gourmet Chef with them![quoted image]
I haven’t had a steak um in 20 years, I used to eat the hell out of those.
Woolgoolga
Quoted from punkin:Toss the spagrus in a half dozen drops of sesame oil and some salt and pepper and toss in a hot pan for 1 min. Sprinkle a few drops of good balsamic on it and serve crunchy.
You're welcome.
That sound good!
Quoted from Jaybird815:I haven’t had a steak um in 20 years, I used to eat the hell out of those.
Perfect for the new flat top! Philly steak and cheese.
Damn, im hungry. Just made some pintos and getting ready to make some corn bread.
Trying to get that "6' distance".
Quoted from Soapman:Perfect for the new flat top! Philly steak and cheese.
Damn, im hungry. Just made some pintos and getting ready to make some corn bread.
Trying to get that "6' distance".
Almost done seasoning it, 30 minute assembly my ass!
Quoted from Jaybird815:Almost done seasoning it, 30 minute assembly my ass!
Beer...
Didn't take a picture but made a nice pasta carbonara with fettuccine tonight. Used the thick-cut applewood bacon from costco. A pound of it.
Quoted from punkin:Toss the spagrus in a half dozen drops of sesame oil and some salt and pepper and toss in a hot pan for 1 min. Sprinkle a few drops of good balsamic on it and serve crunchy.
You're welcome.
Bacon wrapped asparges, too, is damn awesome.
I took no pictures so believe what you will , this weekend I prepared:
Friday: ham, cheese & spinach quiche (use sharp cheddar and parm, sprinkle top with both for a nice little crust)
Saturday: Mongolian beef with asparagus and jasmine rice (garnish with fresh cut green onion and sprinkle with sesame seed)
Sunday: chicken pot pies
all using foods from the freezer as grocery supplies near us have ample supplies at 0800 when they open and we are now only buying for the week, not 3.
Quoted from Atari_Daze:I took no pictures so believe what you will , this weekend I prepared:
Friday: ham, cheese & spinach quiche (use sharp cheddar and parm, sprinkle top with both for a nice little crust)
Saturday: Mongolian beef with asparagus and jasmine rice (garnish with fresh cut green onion and sprinkle with sesame seed)
Sunday: chicken pot pies
all using foods from the freezer as grocery supplies near us have ample supplies at 0800 when they open and we are now only buying for the week, not 3.
Well, I believe you. But without pictures my mouth doesnt water, unfortunately. I like my mouth watering..
And I also like getting inspiration from seeing pictures of good food. I know alot of people hate such stuff, but then I guess they are in the wrong thread. 
Quoted from mtn-:Well, I believe you. But without pictures my mouth doesnt water, unfortunately. I like my mouth watering..
And I also like getting inspiration from seeing pictures of good food. I know alot of people hate such stuff, but then I guess they are in the wrong thread.
Picture of the cold left overs just for you then;
Scuse the abundance if salt, i'm addicted to the celtic sea salt.
prawn1 (resized).jpgQuoted from guss:SMOKED BACON
[quoted image]
Nice!!
Quoted from punkin:Picture of the cold left overs just for you then;
Scuse the abundance if salt, i'm addicted to the celtic sea salt.[quoted image]
Thank you for giving me an idea about what to cook tomorrow!
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