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Post by Ken on Dec 19, 2020 18:01:51 GMT -6
I am trying something new. I am making some tacos but I am making my own corn tortillas from scratch. They're looking good and we're about to chow.
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Post by bklmt2000 on Jan 9, 2021 16:59:24 GMT -6
Going somewhat healthy tonight: baked tilapia fillets w/ a chopped romaine salad on the side.
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Post by drez on Jan 9, 2021 17:10:27 GMT -6
Carnitas using the recipe from the other place. Kids always love it.
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Post by brewbama on Jan 9, 2021 17:23:36 GMT -6
I went with football watchin finger food tonight: steak fingers with drippin’s pepper gravy alongside cottage fries with super special top secret fry sauce.
Sent from my iPhone using Tapatalk
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Post by Ken on Jan 9, 2021 17:34:26 GMT -6
I went with football watchin finger food tonight: steak fingers with drippin’s pepper gravy alongside cottage fries with super special top secret fry sauce. Sent from my iPhone using Tapatalk Yum, that sounds good. I have some burgers about to go on the grill. Cheers BB!
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Post by drez on Jan 9, 2021 17:34:59 GMT -6
I went with football watchin finger food tonight: steak fingers with drippin’s pepper gravy alongside cottage fries with super special top secret fry sauce. Sent from my iPhone using Tapatalk Forgive me... Are steak fingers like chicken fingers? Also what is a cottage fry?
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Post by brewbama on Jan 9, 2021 18:33:29 GMT -6
Steak fingers are chicken fried steak strips. Basically, cubed steak, cut into strips, seasoned, breaded and fried. I used the olive oil drippings and fond to make a milk/pepper gravy for dipping. Cottage fries are potatoes cut into rounds, tossed with olive oil, salt, pepper, and herb de province, then oven roasted. They’re called cottage fries because they look like shingles on a cottage when plated. The dipping sauce was mayo, ketchup, Worcestershire, Cajun seasoning, and creamed horseradish. Sent from my iPhone using Tapatalk
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Post by drez on Jan 9, 2021 20:11:48 GMT -6
Thanks! Little did I know that I make cottage fries often but never knew they had a proper name. I will be making those steak fingers soon! They look awesome.
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Post by Ken on Jan 9, 2021 22:40:37 GMT -6
That looks delish, BB.
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Post by bklmt2000 on Jan 10, 2021 14:35:10 GMT -6
Tonight, we're doing a slow-roasted whole chicken, paired with mashed spuds and gravy (gravy to be made w/ homemade chicken stock), roasted cauliflower, and honey-glazed baby carrots.
Whatever chicken is left will be recycled tomorrow into chicken noodle soup (courtesy of our slow-cooker), which will include said leftover chicken, carrots, onion (blenderized), more homemade chicken stock, salt, oregano, and broad egg noodles. It'll get started in the morning, cook all day, and make the house smell nice.
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Post by OldMan on Jan 10, 2021 20:39:14 GMT -6
I made a bowl of tuna fish salad, and it's resting in the fridge. I planned on making a tuna fish sandwich on toast a little later on, but I'm not feeling it anymore so who knows what I will eat.
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Post by drez on Jan 25, 2021 11:14:07 GMT -6
Last week I was busy wiht some meals. First I took a bottom round and seared it off then sous vide it at 135 for 24 hours. Once it was done I seared it again and let cool till the next day where I sliced thin and heated in the jus. Served on garlic toasted buns. Then stromboli Followed up with Pretzels and finally some ribs and smoked wings Tonight I am letting my wife cook ... lol
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Post by Ken on Jan 25, 2021 11:33:51 GMT -6
OMG. I need to break for lunch!
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Post by Seven on Jan 25, 2021 13:10:57 GMT -6
drez, how was the SV bottom round? I've not tried that cut yet but have done top round ("london broil") a few times but for much shorter periods. Did a tri-tip at 131 recently and it was phenomenal.
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Post by drez on Jan 25, 2021 14:07:02 GMT -6
drez, how was the SV bottom round? I've not tried that cut yet but have done top round ("london broil") a few times but for much shorter periods. Did a tri-tip at 131 recently and it was phenomenal. It came out amazing. Extremely tender but still had texture. I would do it again for sure.
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