chuck roast, ranch packet, brown gravy packet, bottle of pickle slices/pepperoncinis/jalapenos/etc + pressure cook
it's better than it sounds, but i get tired of it about halfway through when i make it for lunches on the week. i would advise staying away if you are in any way salt-averse - it is a sodium megaton bomb.
its a msg bomb reminds me of the stewed beef dish i grew up eating with tons of soy sauce, garlic, ginger, sesame oil, rice wine vinegar, peppers/onions of choice, etc
think i've posted this before but i won't willingly cook a thanksgiving style meal any other way https://www.seriouseats.com/recipes...y-breast-crispy-skin-recipe-thanksgiving.html i also take half the roasted skin and grind it into a coarse salt grain, its absurd to sprinkle over everything right before eating dinner was good
Made a few pepperoni pizzas on the egg tonight. This is my first time trying with parchment paper and it was perfect.
BBQ chicken pizza had to get pulled off before the crust burned. I let the temps get away from me after 3 other pizzas.
Can you share that recipe Arkadin? I thought about making some Chinese buns recently but couldn't handle the whole process of making char siu and then buns on top of that.
chuckles , I am only here to help. Don’t let DollarBillHokie lead you astray with his lipstick and lies.
Going to be purchasing my first set of kitchen knives soon. What brands do people like? Not opposed to spending more for something that I wont have to buy again for a long time.
I just made these stuffed jalapenos and they're awesome. https://www.myrecipes.com/recipe/bacon-goat-cheese-jalapeno-poppers
My roma vines are finally dropping, time for Tomat. Try as I might, didn’t matter if I used smaller tomatoes or let them simmer all day, still had to add paste or a flour slurry to avoid eating sloppy stew. Nothing but ‘maters, aromatics, and a dash of olive oil, look how thick that sauce is!
They told me not to come back. Something about “only the teacher gets to adjust our pose,” and “that’s not where your hands go,” I dunno.
Definitely not my favorite kitchen task but I can cycle through some thighs at a decent pace. Was just showcasing my skill in the hopes that a.tramp will someday let me help him prep for a TMB round up.
My wife loves chicken piccata. I'll debone, pound them to flatten and even them out, halve 'em and then fry them up with loads of garlic, lemon, butter, and capers. It's quite good but last night we went for a cleaner version.
Balsamic soaked summer peaches, pesto, ricotta, mushrooms, fresh basil, balsamic reduction. Wonderful