New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
DarkWeb
Well-Known Member
Carnitastaco
Well-Known Member
I'm so sorry, didn't mean to offend. I thought you made a connection between roast beef and Carnitas, inexplicably. My apologies.
Ok so it's not carnitas and it's not shit. I think we have a few other things to exclude and we'll have it identified.
raratt
Well-Known Member
Food.
We know the superset, we were hoping for more specificity ;D
raratt
Well-Known Member
I'm only half way through my first cup of coffee, I'm happy to be able to type.
xtsho
Well-Known Member
Made a tray of Chinese dumplings. I'm getting better at folding them. I can fold one in about 30 seconds. They might not be the prettiest but they taste the same.
I like to put them in a bowl and spoon some of the dipping sauce over them. Makes them easier to eat in bed, at the computer, etc...
I like to put them in a bowl and spoon some of the dipping sauce over them. Makes them easier to eat in bed, at the computer, etc...
xtsho
Well-Known Member
How did photos of my lady's cooking get on the internet?
drsaltzman
Well-Known Member
Had some sockeye in the fridge …
Sativied
Well-Known Member
5 pieces for 60 cent… crazy. I’ll take it. After trying 4 different naans from regular supermarket chains I give up. This has less taste on its own but I could fix that, if I wanted to, which I don’t. I’m making tandoori tikka again, with raita. I go to a Syrian restaurant a couple of times a year, standard part of the menu are a bunch of dips served with small pieces of arabic flatbread, includes some yoghurt raita like stuff too so this should work.
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Sativied
Well-Known Member
Dinner is ready! (not really, devoured it already 
)
Marinated for only 5 hours this time but still turned out pretty good.
The reddish spots are from me dumping some hot paprika and chilli powder on some pieces just before putting them on the grill. Wanted to check how much is too much. Couldn’t tell, was all good, but I’m thinking maybe don’t add the paprika to the marinade and add it last. That way it might get more of that traditional red look but without the use of food coloring.
)Marinated for only 5 hours this time but still turned out pretty good.
The reddish spots are from me dumping some hot paprika and chilli powder on some pieces just before putting them on the grill. Wanted to check how much is too much. Couldn’t tell, was all good, but I’m thinking maybe don’t add the paprika to the marinade and add it last. That way it might get more of that traditional red look but without the use of food coloring.
drsaltzman
Well-Known Member
Why? I’d expect goodness with those ingredients.
drsaltzman
Well-Known Member
It’s June 11. This is my first trip to the farmers market this year.
The fava beans were waterlogged. Had to pass.
Tomatoes were colorful, but still early.
I opted for some morels, Swiss chard, baby zucchini, spring asparagus and pea shoots.
I might have to just give in and make some fresh pasta.
The fava beans were waterlogged. Had to pass.
Tomatoes were colorful, but still early.
I opted for some morels, Swiss chard, baby zucchini, spring asparagus and pea shoots.
I might have to just give in and make some fresh pasta.
Sativied
Well-Known Member
Had to look up the name, it’s called mezze/mezza. Goes well before/with grilled meat so could be a fun way to spice up a bbq party.
It was the bread I was worried about, two quite thin layers that get crispy hard fast when baked twice while I wanted to the toppings to get enough oven time.
drsaltzman
Well-Known Member
All those toppings took care of it for you.
Lets eat!
Lets eat!