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Nexus 7 General Forums => The Lounge: Off Topic Forum => Topic started by: bjs229 on January 13, 2013, 02:05:34 AM
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(http://img.tapatalk.com/d/13/01/13/re3ehu4e.jpg)I made some Swedish Meatballs for dinner. Good for a late night snack. Too lazy to cook pasta right now but.. oh they are Kobe beef.. my own recipe.
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what about the sauce? looks yummy :D
I'mma cook meatballs in tomato sauce today, if i have time i'll also make some handmade pasta. you know what we should do? open a lil recipe topic where we can trow our recipe in
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I am more of a "One arm Green Egg chef"
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lol
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I had dairy queen last
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Reuben sandwiches for dinner with a side of Cole slow, corned beef cooked all day in slow cooker .....
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brown sauce with a touch of sour cream. Tasty. Sounds like a good idea. The recipe thing!
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Reuben sandwiches for dinner with a side of Cole slow, corned beef cooked all day in slow cooker .....
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Driving through Texas once, I stopped in Odessa, for breakfast and corned beef hash, hash browns, and eggs was the best breakfast ever.
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Egg Breakfast rules. I can eat it anytime of day or night.
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So jealous!!! last american bfast i had was on jan the 6th, now i'm back in my country :'(
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Hey the food in Italy is supposed to be amazing.
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Lol in will say I've always really like american breakfast
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Hey the food in Italy is supposed to be amazing.
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it is, but i love american food! im too americanized lol
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I have cooked in French and Italian kitchens for half of my life. Mostly in America. Was in France for a month and trained in two 3 star Michelin kitchens.
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holy cow! you are a pro. I'd love to do that too, learn secrets and spend time with pros
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I always wanted to check out Italy. So many places to go so little time and money.
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([url]http://img.tapatalk.com/d/13/01/13/re3ehu4e.jpg[/url])I made some Swedish Meatballs for dinner. Good for a late night snack. Too lazy to cook pasta right now but.. oh they are Kobe beef.. my own recipe.
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Kobe beef meatballs? Where do you find authentic Kobe beef? *drools*
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This thread reminds me of when I was much younger. Whenever I was on liberty in a foreign port, I'd tell the waiter to bring whatever he had for lunch or dinner. I ate a lot of things I'd never heard of. Monkey brains taste better than balut.
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Kobe beef meatballs? Where do you find authentic Kobe beef? *drools*
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Japan, but bring a lot of money.
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Kobe beef meatballs? Where do you find authentic Kobe beef? *drools*
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Japan, but bring a lot of money.
Meh...I thought it was someplace stateside. Haven't had good Kobe since leaving Taiwan.
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It is stateside. Come to Philly and you got it.
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I always wanted to check out Italy. So many places to go so little time and money.
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money would probably be the biggest problem now. $ is weaker and here everything is so pricey. It makes me feel sick, i can't wait to get my degree and leave
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Left overs from dinner I cooked last night. Sautéed Chicken Breast Roasted Tomato Rosemary Broth. Nice and light.. No butter.. Just EVOO and stock. I used a little bit of rendered chicken fat I had for the Saute (http://img.tapatalk.com/d/13/03/08/purudyga.jpg)
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Left overs from dinner I cooked last night. Sautéed Chicken Breast Roasted Tomato Rosemary Broth. Nice and light.. No butter.. Just EVOO and stock. I used a little bit of rendered chicken fat I had for the Saute ([url]http://img.tapatalk.com/d/13/03/08/purudyga.jpg[/url])
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Thought this was SPAM, but read again and realised it was just chicken ::)
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I love grilled Spam, eggs and cheese.
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I love grilled Spam, eggs and cheese.
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And grits. :D
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Grits rock! Not too prevalent here in Philly at the diners. We do have a pretty good handle on the scrapple market though.
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Substitute polenta for grits. Instant grits are horrible. Or use stone ground corn meal. Red eye gravy.
I'll be making easter rabbit stew, with hard boiled eggs.
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I can buy raw hominy grits here its just you don't see them served on breakfast menus as much here like you do in the South.
I make killer polenta. It was a staple on many menus in kitchens I have worked.
Love rabbit. We used to bone out the legs and stuff them with a wild mushroom mousse. Make sauce from the bones..I also like making a ragout with pappardelle.
Never tried it with the hard boiled eggs..
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If you leave the painted shells on the eggs it's too obvious.
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The only problem with commercially raised rabbit is that it just doesn't have to same flavor as a wild rabbit. Also cheese grits go with anything and instant grits don't even count as grits.
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True about the rabbit. Although that is true with pretty much any type of meat or fish. Farm raised fish has a different flavor than wild caught. What it eats. Climate..How its raised etc. Most folks who try wild game after being used to the stuff you buy at the grocery store are stunned by the difference.
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Played around tonight and made Tikka Masala sauce. I have some pork shoulder. Cubed it up and gave it a quick dry rub with similar spices in the curry... let it marinate for a little. Pressure cooking it now. 15lbs psi for 25 mins. It should be like butter. Should be killer with the sauce and Basmati rice.
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