tvham
Well-Known Member
I made scallops tonight. They were delicious.
Nom nom nom - Food Thread
- Thread starter Woob_woob
- Start date
kvetcha
Well-Known Member
pls send
Hollywood
Well-Known Member
Banana 
Royale 
Royale
Hollywood
Well-Known Member
Time to fire 
up the grill!
up the grill! 
sahomerrocks
Well-Known Member
What's in the spice mix?
Hollywood
Well-Known Member
My son actually made the rub. It's a mix of paprika, chili🌶 powder, dry mustard, brown sugar, sea salt
, black pepper and garlic
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Hollywood
Well-Known Member
BBQ chicken 
with sweet corn 
and spring mix salad 
with cranberries, pecans and strawberry poppy seed dressing
with sweet corn and spring mix salad with cranberries, pecans and strawberry poppy seed dressing
sahomerrocks
Well-Known Member
Sounds like a nice and simple bbq rub for sure!My son actually made the rub. It's a mix of paprika, chili🌶 powder, dry mustard, brown sugar, sea salt
Hollywood
Well-Known Member
Bacon 
Ranch Supreme and Deep Fried Cheese 
Curd Poutine for lunch
Ranch Supreme and Deep Fried Cheese Curd Poutine for lunch 
Hollywood
Well-Known Member
My teenage son made a Mac & cheese with jalapeño cheetos tonight
with jalapeño cheetos tonight 
Indymisanthrope
Well-Known Member
Behold, purists, and recoil: I wanted to marinate some mahi for fish tacos tonight but as I was putting it together I realized I don't have any limes (or even any lemons). I ended up mixing oil with a few splashes of OJ and Rose's Lime Juice, but it was too sweet and didn't have any acidic bite. I hit it with some cider vinegar, and that got me a little closer. With the chopped garlic, jalapeno, and spices, I think I'll be in the right ZIP code after it has a chance to sit for a while, but I'm really counting on Rose's + vinegar to do some heavy lifting for me. How much have I miscalculated here?
kvetcha
Well-Known Member
I mean, Rose’s Lime is basically just HFCS, lime flavoring and citric acid…
Indymisanthrope
Well-Known Member
Yeah -- the flavor is there but the acid is getting lost completely. I didn't want to use too much though at risk of making the whole thing way too sweet, hence the vinegar.
I honestly think you can do without the citrus since you don't have it- desired seasoning and oil is more than enough for me! if fish sits for too long (like 15+ min) with lime juice, you pre-cook it anyway like ceviche. if you were to use a sugar water like Rose's for a hint of lime and sweet (which isn't bad, I use honey with some fish), keep it at a tablespoon or less.
I mostly squeeze my lime on fish tacos after cooking personally, not for the marinade. white vinegar or red wine vinegar is great for adding a little bite to the marinade like you're doing, but you'll have to run to the store if you truly desire the citrus flavor.
Indymisanthrope
Well-Known Member
Hollywood
Well-Known Member
Feliz Cinco de Mayo 
Hollywood
Well-Known Member
Big Max poutine and chicken parm sandwich for dinner 🍽
parm sandwich for dinner 🍽Afghan food for Mother's Day lunch. Kabuli palaw, lamb chops, naan, lemon broiled salmon with mango chutney and veggies, bottle of Casanova di Neri Brunello di Montalcino 2015, raspberry, lemon, and pear tarts, red velvet chocolate cupcakes, and chocolate cake
I always get excited when I see you've posted in here.Afghan food for Mother's Day lunch. Kabuli palaw, lamb chops, naan, lemon broiled salmon with mango chutney and veggies, bottle of Casanova di Neri Brunello di Montalcino 2015, raspberry, lemon, and pear tarts, red velvet chocolate cupcakes, and chocolate cake
except when I'm already hungry, and then I avoid the thread haha
was the kabuli palaw steamed in a pan with saffron rice (I think that's what that is) or just in the pan for serving?