Strong Black Coffee and US ARMY Style Creamed Beef over Cheese Biscuits.
Relax, I’m not your nurse, I’m your cook.
Butter, Flour, Salt, Black Pepper - the Four Food Groups.
What's For Dinner?
- Thread starter bullet08
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Strong Black Coffee and US ARMY Style Creamed Beef over Cheese Biscuits.
Relax, I’m not your nurse, I’m your cook.
Butter, Flour, Salt, Black Pepper - the Four Food Groups.
F
fMf Piper
Guest
Very nice. Mine changes a bit each time I make it - the only constants are rice and kimchi.Not from today. It's different from house to house
Just can't go wrong with rice and kimchi.
I hate you. I hate you I hate you I hate you.
I’m a transplanted North Carolinian and I miss Bojangle’s more than I miss my family in NC. Any time I fly home, my brother picks me up at CLT with a tailgate pack in the front seat.
I’m beyond jealous. That box trumps all food, anywhere, ever. I’m honestly looking at booking a round trip home right now just for a few hours. Shit.
Made homemade pizza tonight, red sauce, topped with mozzarella cheese, salami, sausage, wild yellowfoot mushrooms, olives, red onions, jalapeños, and anchovies.
If I had known how easy it is to make pizza from scratch I would have been making it decades ago. I just figured this out a couple of years ago and now I make pizza at least once a month.
If I had known how easy it is to make pizza from scratch I would have been making it decades ago. I just figured this out a couple of years ago and now I make pizza at least once a month.
Nice. Do you prefer to put anchovies on before or after the pizza is cooked? I prefer after to avoid overlooking and preventing the pizza from tasting like a salt lick.
Also, what is your recipe (if you don't mind sharing or taking the time to do so).
My Aunt Violet’s or as we called her Anti Vi’s heirloom lasagna ready for the oven.
Todays menu : cauliflower morrocan style, spicey baked taters and medium rare duck breast.
Good appassimento wine. I love my friend and not only for her cooking.
Good appassimento wine. I love my friend and not only for her cooking.
You lucky bastard
Kimchi fried rice with a fried egg on top is my absolute comfort ( and have to dash ) food .
Hey at least you’re not the one getting seared by Frank
F
fMf Piper
Guest
I have been craving shrimp rolls ever since you posted this, so tonight we had shrimp rolls with carmelized Brussells sprouts covered with shredded parmesan.
Haven't had a shrimp roll in a few years, and it was delicious. Thanks @TheIronMonkey for planting the suggestion!
Ribeyes going on in about 30. Reverse sear over pecan. Meat Church’s Texas Sugar for a bit of a wild card.
Details to follow.
Details to follow.
I usually put the anchovies on before cooking. Cooking them tends to slightly melt them into the pizza and infuse their flavor a bit more.
This is the pizza dough recipe I use. It's really simple, foolproof, and makes a delicious dough.
Pizza Dough Recipe - https://www.jocooks.com/recipes/pizza-dough-recipe/
This is the red sauce recipe I use:
1 15 oz can of tomato sauce
1 T olive oil
1T oregano
1 t chili flakes
½ t sugar
1 ½ t garlic powder
1 T fresh Italian parsley or basil
Salt and fresh ground pepper
Both the dough and the sauce recipes are enough for two large pizzas. I usually make one, then keep the dough and sauce for the second pizza in the fridge until I want to make the next one. The dough will keep for a few days refrigerated.
Spaghetti al Tonno tonight, which is really just Spaghetti Puttanesca with some tuna added. I used some locally caught albacore, of which I have plenty thanks to a very generous fishing buddy.
F
fMf Piper
Guest
Saw this yesterday on my youtube algo. It's as good as it looks.<iframe width="880" height="495" src="
" title="Dublin Coddle - Irish Sausage and Potato Stew - Food Wishes" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe>
Yes, it's lunchtime but this is my dinner, lol -- can't maintain my girlish figure if I eat later! For some reason I was craving something from college/post-college when I lived alone so . . . plain "Bimbo" (I love the name of this bread) white bread, jumbo Oscar Mayer beef wiener, Kraft processed cheese slice, leftover homemade chili and all . . . microwaved and so antithetical to this great thread I know. Back in the day it was two big wieners and a lot more chili, but my metabolism was a little different. Wife made chocolate chip cookies, so three of those will follow. Then I'll be on Saturday morning breakfast watch, haha.
Might bust out the tagine this evening.
Love the mustard addition. That's a must have for chili dogs in my opinion.
That dish reminds me of the chili dog grilled cheese sandwiches that I make. It's the same ingredients, just made like a grilled cheese.
@BarrelProof has got some rather tasty looking rib eyes off the grill.
By request, little one's on spring break, shrimp and sausage jambalaya. Suggested gumbo, but he didn't care for okra. Beside, making dark roux isn't all that fun.
