Nom nom nom - Food Thread
- Thread starter Woob_woob
- Start date
Dtknuckles
Well-Known Member
Used this recipe last night.
Tasty and easy
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Warm Couscous Salad With Salmon and Mustard-Dill Dressing Recipe
Flakes of salmon and wilted spinach add body and flavor to this warm couscous salad that's seasoned with mustard and dill. Ready in under 30 minutes, it's perfect for a quick weeknight meal or picnic lunch.www.seriouseats.com
I had trouble with the amount of liquid (to much) in this, did you. Actually I have this problem when ever I make this type of cous cous.
I used "regular" couscous (not the pearled one) and opted for my usual amount of liquid; 1 cup couscous: 1 1/3 cup broth.
I'm a big fan of Serious Eats, I gave this recipe a shot today. Very, very tasty. I had to make some adaptations though. I used a local chili paste (very, very mild so I added a splash of Sriracha) and regular vinegar.
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www.seriouseats.com
My version
Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chilies) Recipe
Don't let the name fool you—there's no fish here. Instead, this Sichuanese eggplant classic is deeply flavored with garlic, ginger, and pickled chiles, aromatics that are often associated with fish cookery.
My version
TenderLovingKiller®
Well-Known Member
Super Bowl Chili is on the stovetop. A baker’s dozen habanero in this bad boy. It is gonna melt my face off. I can’t wait...
Love spicy food and that salad looks really good.
sahomerrocks
Well-Known Member
The spread for tonight:
Queso fundido with chorizo
Homemade french onion dip
Oven baked cajun wings, half in a buffalo sauce spike with worcestershire and half with the dry spice mix and carmelized with some brown sugar at the end
Homemade blue cheese dressing
Oreo icebox cake for dessert
Unfortunately, our guests had to bail so I guess we'll be having leftovers
Queso fundido with chorizo
Homemade french onion dip
Oven baked cajun wings, half in a buffalo sauce spike with worcestershire and half with the dry spice mix and carmelized with some brown sugar at the end
Homemade blue cheese dressing
Oreo icebox cake for dessert
Unfortunately, our guests had to bail so I guess we'll be having leftovers
TenderLovingKiller®
Well-Known Member
Can I swing by for a leftover plate?
Long time, no chat.
So I’ve been on the road A LOT the past 4 weeks and haven’t had a chance to hop on the board much. Apologies to my JQBX crew and the rest of the N&G fam.
However, I have had a chance to eat some really tasty food while traveling. Which, to be honest, is always one of my top priorities when on the road. But I thought I’d highlight two dishes that have stood out for me the past few weeks.
First up, some lovely seared yellowtail, dressed up Sicilian style with olives, tomatoes, fried leeks, basil oil, and squid ink. Delicious in every sense of the word.
The second is one of the most comforting dishes I can imagine, French Onion soup. It’s my go-to in cold weather, but really, any soup will do as I’m a certified soup whore. This one was especially tasty as they used local, artisan Apple bread for the piece on top. Added a different depth of flavor to the recipe. It was rich, complex, and felt like home.
So I’ve been on the road A LOT the past 4 weeks and haven’t had a chance to hop on the board much. Apologies to my JQBX crew and the rest of the N&G fam.
However, I have had a chance to eat some really tasty food while traveling. Which, to be honest, is always one of my top priorities when on the road. But I thought I’d highlight two dishes that have stood out for me the past few weeks.
First up, some lovely seared yellowtail, dressed up Sicilian style with olives, tomatoes, fried leeks, basil oil, and squid ink. Delicious in every sense of the word.
The second is one of the most comforting dishes I can imagine, French Onion soup. It’s my go-to in cold weather, but really, any soup will do as I’m a certified soup whore. This one was especially tasty as they used local, artisan Apple bread for the piece on top. Added a different depth of flavor to the recipe. It was rich, complex, and felt like home.
kvetcha
Well-Known Member
who doesn't love supreming oranges?
This looks sooooo good!Pizza and peroni nastro azzurro
Here’s some grindz (thanks Hawaii) from recent travels.
kvetcha
Well-Known Member
My 2020 project is to learn to bake bread. I'm using Flour, Water, Salt, Yeast as a textbook.
First loaf! Did a poor job shaping it, and was a little worried the dough was too wet, but it seems to have turned out. Should be able to cut in open in about 15 minutes and see how it tastes.
Have you tried the Savory Dutch Baby recipe from NYT Cooking? It's incredible.
First loaf! Did a poor job shaping it, and was a little worried the dough was too wet, but it seems to have turned out. Should be able to cut in open in about 15 minutes and see how it tastes.
Have you tried the Savory Dutch Baby recipe from NYT Cooking? It's incredible.
kvetcha
Well-Known Member
Makin' Chick-fil-a style sandwiches tonight. Got the chicken breast flattened and brining, made a batch of Chick-fil-a sauce, got some frozen waffle fries in the chill chest.
A BBQ in England in January! That’s bravery! It’s does look delicious though!
I wasn’t being defeated, storm Ciara or not! I donned my Barbour and umbrella and out I went. To be honest, I had a house full of in-laws so being outside for a bit was a nice escape!
