Hot sausage and water and avocado. Snack
What are you eating right now?
- Thread starter JT20
- Start date
No Pic ... just imagine a glass milk bottle filled with freshly made apple juice. Three types of apples + a thick slice of lemon whirred around in the Vitamix and strained to allow for a good amount of fiber. It'll be a nice little midnight snack tonight.
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I love crust. I don't want more than a smear of sauce. I can't stand soggy pizza or pizza with an inch of wet toppings. The crust looks to be the best part of the dang thing.
I don't care for raw onions on my pizza.
Do you want to know what I really think?
is that sausage cradled by a bun?
You need to complain to management. Not us!!
I made phake philly cheesesteaks with roundsteak. It was not easy, but sliced thin and the meat cooked really quick after I had everything else ready - very tasty.
Deviations - there were many - included open face on low carb bread, white cheddar, round steak, etc.......wife thought they were very good. I have two portions of meat left, will snap a picture after pickleball tomorrow.
Deviations - there were many - included open face on low carb bread, white cheddar, round steak, etc.......wife thought they were very good. I have two portions of meat left, will snap a picture after pickleball tomorrow.
Hard to complain to them, when I never bought one! Pic was free on Facebook.
SammyChevelleTypeS3
$50 site donor 2023
Looks very good. Ate authentic Indian once on a ship with some of their crew. It was a time I had to sign off company papers after loading with the first mate on this Indian registry ship at one of our docks. They seemed so proud and happy to treat us all to a feast. Russians would treat us the same way when we had one of their ships. So...... WOOF! They set a magnifigant table but the only drink offered with the meal (I assumed was water) turned out to be warm glasses of Vodka. The food was great! It was really good , yet so HOT/high seasoned it started in working on us after a while. FInally, as I was eating it I broke out in a hot flashes. Then I realized and feared what was to happen later. Once that stuff percolated in me and would make its way out of my system! Several of us on that finishing crew sure had some wild after stories to tell next time we saw each other.Indian for dinner. Chicken tikka, lamb boti, saffron rice, and naan.
Well, tikka masala is a Scottish dish. It was concocted by an Indian chef who was coming up with a curried dish that was mild enough for the local palate. I generally go with medium spicy Indian food. I remember having a hot curry once that made my stomach lining melt.
Now you are starting to get it. You are bitching and moaning to us about something you never tasted, spend a dime on, never ate.......
In a thread, bambingo......named......."What are you EATING right now?"
Talk about overloaded! Yikes! The crust is the only thing that appeals to me in that image.
He may have to retire soon!
Cuddles found some chanterelle and some other things I better not mention when walking him in the woods last night. That boy can dig! Bad dog! Very bad dog! Anyway, he's got a nose for mushrooms. I managed to snatch one from him, and he got the others.
I had this huge king oyster left in my fridge, also enoki and maitake.
I sauteed all the mushrooms with onion and a chopped tomato, added some spices and served with 3-egg mummified rat and a slice of Serial Killer Dave's toast with the last of the cranberry-blueberry spread. My wife is now happy. I better find her a moccacino, though.
Gratuituous chanterelle closeup
I had this huge king oyster left in my fridge, also enoki and maitake.
I sauteed all the mushrooms with onion and a chopped tomato, added some spices and served with 3-egg mummified rat and a slice of Serial Killer Dave's toast with the last of the cranberry-blueberry spread. My wife is now happy. I better find her a moccacino, though.
Gratuituous chanterelle closeup
No rat. Does look like a mummy bag though3-egg mummified rat
SammyChevelleTypeS3
$50 site donor 2023
Neat idea.
Must have been kinda tricky to slice that steak into small or thin cuts? How did you manage it?
My youngest son was an executive chef for years and taught culinary in college long ago. He told me one of the tricks an older chef taught him about cutting meat: place it in a freezer wrapped in parchment or wax paper. Then take it out for cutting just as it starts to ice over and get just below freezing. He showed me how it is much easier to slice or cut when it is in that almost frozen stage. Another trick he used I was surprised at how great it works it to use a simple electric kitchen knife.
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