New and Improved TnT Foodie thread

[DarkWeb]

It's not cummin', I mean cumin. Use a lot of that in taco meat.

Always season your meat with it before putting the meat in the taco

 

[raratt]

My son made these the other evening. He substituted peanut butter chips for the chocolate ones. Even his mom, who is not a big fan of chocolate, loved them. Lots of other recipes on there also. They are like brownie cookies.

Peanut Butter Cocoa Cookies - Crisco®

crisco.com

 

[drsaltzman]

I love crockpot cooking. Almost idiot neo-proof. I like to throw some ribs in, then finish them in my toaster oven under the broiler. I use my convection toaster oven a hell of a lot.

Me too.
Can’t see through the glass anymore.
Great kitchen appliance.
Especially cooking for two.

 

[drsaltzman]

Curry maybe....That's the stuff that has made many a home unsellable. And a good reason to have your kitchen stove vented to the outdoors in a rental.

It’s true. It hangs around forever.
Almost all Indian curries use a garam masala which is very aromatic.
It’s basically a spice blend that’ll stick to your walls.

 

[Tangerine_]

Always season your meat with it before putting the meat in the taco

 

[curious2garden]

That can be made with a bunch of different spices, I believe the yellow curry has turmeric in it.

Yes, also asafoetida, hing or stinking gum is a bit of a strong spice you can occasionally find in a garam masala. It's similar to garlic, only more so. Think redolent of arm pit

 

[drsaltzman]

Yes, also asafoetida, hing or stinking gum is a bit of a strong spice you can occasionally find in a garam masala. It's similar to garlic, only more so. Think redolent of arm pit

Ew.

 

[curious2garden]

Ew.

Pairs nicely with chicken:

Hing Chicken / Chicken Cooked In Asafoetida Sauce – Salt and Tamarind

www.saltandtamarind.com

 

[raratt]

Nacho's, I haven't had a plate of them in quite awhile. Dinner dilemma solved.

 

[Pacoson71]

Nacho's, I haven't had a plate of them in quite awhile. Dinner dilemma solved.

Pic or it didn't happen

 

[ChingOwn]

Imma smoke some salmon and eat it on some rye bread with a hard boiled egg..pics later

So this is a lazy Saturday Hot smoke not full balls, so two parts brown sugar to one part salt. Let it set in the fridge for a few hours till the sugar is liquefied and smoke for about an hour.

 

[manfredo]

So this is a lazy Saturday Hot smoke not full balls, so two parts brown sugar to one part salt. Let it set in the fridge for a few hours till the sugar is liquefied and smoke for about an hour.
View attachment 5076835
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That looks sooo much healthier than anything I have eaten all week!!

Enjoy!

 

[ChingOwn]

That looks sooo much healthier than anything I have eaten all week!!

Enjoy!

 

[raratt]

Pic or it didn't happen

Too late, you don't want a pic of them now...

 

[Singlemalt]

So this is a lazy Saturday Hot smoke not full balls, so two parts brown sugar to one part salt. Let it set in the fridge for a few hours till the sugar is liquefied and smoke for about an hour.
View attachment 5076835
View attachment 5076836View attachment 5076837View attachment 5076838

I'd eat that, indeed.

I do something similar with my salmon; marinate in a brown sugar/soy sauce brine with finely chopped fresh ginger and lemon zest. Then toss in the smoker.

 

[raratt]

If you are ever going to do planked salmon make sure to get western red cedar to set it on. The eastern white cedar gives off toxins when heated.

 

[Tangerine_]

They had some beautiful wild sock-eyes at the store the other day. Cedar planked salmon with honey balsamic sounds so good right now...especially after all the naughty food I've eaten this week.

 

[raratt]

Going to try to make baking powder biscuits and sausage gravy today with scrambled eggs. Wish me luck.

 

[drsaltzman]

I just (over) fried some eggs, and stuck em in a tortilla with some broccolini and cheese.
Mmm … brunch. Was starving … didn’t even let the cheese melt!
Next week I will enjoy a glass of vino with it.
30 days. 1 to go.

 

[Tangerine_]

Its almost that time of year again when my niece brings me a couple gallons of FOB scallops.
I use my Food Saver to vacuum them into 1lb packs and that usually last us a year. And I just used my last pack in a chowder a few days ago so its perfect timing.