Anyone make anything good lately?

[Preacher Mike]

in the soup above of yours do you cook the noodles first before you put them in soup

[Denny McLain]

Originally Posted by Mista Bone

Even me being "cheap" there are many going hungry while we waste food....but some things I just won't eat...but I tried them once.

With Mom at 78 this thanksgiving, my son and I are planning a kitchen takeover this year or next. Sure we will get some things wrong, but we will learn how to make those old favorites right, then we are tasked with cleaning it all up.

As I have mentioned in the past you can eat very reasonable and eat very well with a little street smarts and resourcefulness. Look for value, and then figure out what to make with it. The Salmon Steaks were $3.99 per pound and then I decided to make Miso Steaks. The Pork was cheap also. It's what you make it.

Thanksgiving............. Will be having Chinese food. In China. Long drive but easy clean up.

"King's Joy"

kingsjoy.cn
+86-10-8404-9191
2 Wudaoying Hutong, Dongcheng, Beijing 100027

Local Address:
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100027东城区五道营胡同2号(雍和宫桥往南150米路西) "




Denny

[Mista Bone]

Originally Posted by Preacher Mike

in the soup above of yours do you cook the noodles first before you put them in soup

nope. I did cook the veggies for about an hour in the broth to soften them up then dumped in the noodles and diced thigh meat. I also allowed it to cool for an hour on the stove top which allowed the noodle to soak p more broth.

[Preacher Mike]

thanks will try this weekend

[Mista Bone]

since the original picture went missing....



Then made this tonight, six small red taters, 1/2 red onion for an hour @ 375, then cheese and bacon bits.

[Denny McLain]

I enjoyed it.

Chicken Marsala




Ingredients:

1 lb of skinless chicken breasts sliced into portions and pounded thin
2 ounces of salt for brine
2 cups water for brine
1 cup of flour for dredging chicken
5 tablespoonsolive oil (for sautéing chicken)
1 lb mushrooms thin sliced
1 tablespoonolive oil (for sautéing mushrooms)
1 tablespoonbutter (for sautéing mushrooms)
4 tablespoons butter
2 cloves ofgarlic
1 shallot
Small handful chopped parsley
¾ cup Marsala
1 cup ofchicken stock
Salt n Pepper
8 oz vermicelli pasta
Fresh ground Parmesan cheese

Directions:

Brine the whole chicken breasts for 6 hours. Slice into portions and pound thin. Pepper and dredge, set aside. Slice mushrooms, season with salt, saute with butter/olive oil and place into a warm oven. Fine chop garlic, shallot and parsley and set aside.

Add olive oilto a large sauté pan and sauté chicken. Plate and place in oven with mushrooms. Drain excess olive oil leaving as much of the roux as possible. Boil pasta and set aside. Add 1 tablespoon butter to sauté pan. Sautee garlic, shallot andparsley for about a minute till translucent. Add another tablespoon of butter. Add Marsala and reduce. Add another tablespoon of butter. Add chicken broth and reduce into a sauce. Dip chicken in sauce and set aside. Add mushrooms and pasta. Mix well and plate, place chicken on top. Add Parmesan cheese to taste.





Denny

[Denny McLain]

This wasn't good, it was outstanding!

Korean Marinated Rib Roast (Bulgogi) Lettuce Wraps



H-Mart has a proprietary marinade and Ribeye Beef that is ultra thin sliced. Instead of doing my own, I just bought it. Flash cooked using very high heat so you get some crusting. A little rice, Chinese fried noodles, beef, some Thai Sweet Pepper sauce, couple of Cashews, couple pieces of sautéed Onion n Mushroom, roll it up in Lettuce no go to town. The way I like to eat! Please, no 72 ounce steaks even if it is free, just light n healthy with a TON of flavor and texture.



Served with Edamame, Shishito Sweet Peppers, and homemade Asian sweet pickles.

Thin sliced Onion
1 part Rice Vinegar
1 part Water
1 part Sweet Thai Sauce
Big pinch of Salt
Hit of Sugar
Hit of Celery Seed
and of course............. very thin sliced cucumber.
Optional: Crushed Peanuts

Mix and let it sit for 5-6 hours occasionally stirring.

Want to be a BIG strong man, eat the 72 ounce steak. Want to keep that girlish figure? Eat like this. Drop dead good, really was.


Denny

[tsanchez]

Wife wanted ribs yesterday so I fired up smoker and put them on at 1pm, was going to do my normal 321 deal with them and about 3hrs in I was working in shop and decided screw it , and just left them on for the whole time, didnt wrap and baste, or regrill. Damn if they were not eh best ones I have made yet, very tender, but bite clean from bone without being soggy or completely fall off the bone done. I think lazy won me over lol

[Mista Bone]

Sometimes the "oops" ends up being better. Called testing

[Denny McLain]

Originally Posted by Mista Bone

Sometimes the "oops" ends up being better. Called testing

Yes! How you learn. Seems like a long time ago, real long ago; but I used to race dirt bikes n did a little bit of road racing. Figured out if you are following the guy in front, you're probably always gonna be following. Got to crack some eggs to make an omelet. If you don't grow, you go. Keep pushing the envelope.

Denny

[JimW]

Originally Posted by Hickoryhound

Ps.....dipped it in the Cajun wine aujus along the way.

WTF is Cajun wine aujus????? LOL

Jim

[Hickoryhound]

Originally Posted by JimW

WTF is Cajun wine aujus????? LOL

Jim

Sounded better than saying wine gravy soppins.......

And the first part about eating with our eyes is reading the menu and imagining how dam good what you are going to order is going to taste....sorry , was just the menu design worked up in me.

The shit was good though, and simple.......win, win

[JimW]

Originally Posted by Hickoryhound

Sounded better than saying wine gravy soppins.......

Dude, you are killing me now......

WTF is wine gravy soppins??????

I am enjoying some Robert Mondavi Private select Cab!!!!

Jim

[Mista Bone]

Originally Posted by Denny McLain

Yes! How you learn. Seems like a long time ago, real long ago; but I used to race dirt bikes n did a little bit of road racing. Figured out if you are following the guy in front, you're probably always gonna be following. Got to crack some eggs to make an omelet. If you don't grow, you go. Keep pushing the envelope.

Denny

Like I mentioned my cheap egg cooker was running low on fuel and I didn't wanna split it down to add fresh coals. I let it coast down from 220 to 160 while it burned out and that pork shoulder was perfect.

I have also just wrapped the hunk of meat in foil and put it in oven inside at 185-200 to slowly finish.

Damn gout issues, I'm hungry for a smoked beef chucky!

I have only creosoted one shoulder, but peeled off the black bark and it was great.

[Hickoryhound]

Originally Posted by JimW

Dude, you are killing me now......

WTF is wine gravy soppins??????

I am enjoying some Robert Mondavi Private select Cab!!!!

Jim

What is gravy soppins?

It's the stuff that's normally left on the plate that you sop up with good cornbread or a buttermilk biscuit.......normally associated with red eye gravy but works for any good sauce you want to get every last drop of on the plate.

Next time you roll through the high country of nc , stop in a local breakfast house, ask for some country ham and red eye gravy with extra soppins.......if your lucky they will bring you an extra bowl of the thin coffee based gravy.