New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
BobBitchen
Well-Known Member
raratt
Well-Known Member
Good idea, getting tired of doing eggs the same way all the time.
bk78
Well-Known Member
Tried it for a month. Doesn’t work with my schedule though
Too much work preparing dinner after working a 10 hour day imo. It would be great for a retired type or a home body though I think.
DarkWeb
Well-Known Member
I was thinking it would help by not going to the grocery store as often. I like to cook so that's no big deal.
Dorian2
Well-Known Member
Hey all you Mexican Americans out there. 
I make Salsa Fresca quite often, but right now I'm cooking some that I've blended and currently simmering on the stove. Turned out to be more a Verde because I used a lot of Cilantro and green onion. Should I simmer it until it's the consistency of a good Marinara?
Edit: I just checked and now it's no longer a Verde. Now it's transformed into more of an "earthy toned brown". Some might even call it shit brown.
I make Salsa Fresca quite often, but right now I'm cooking some that I've blended and currently simmering on the stove. Turned out to be more a Verde because I used a lot of Cilantro and green onion. Should I simmer it until it's the consistency of a good Marinara?
Edit: I just checked and now it's no longer a Verde. Now it's transformed into more of an "earthy toned brown". Some might even call it shit brown.
Last edited:
FirstCavApache64
Well-Known Member
What's everyone planning for the Superbowl? We're doing baked brie in a pastry shell smothered in brown sugar for snacks and Ribeyes with a spice rub and Bearnaise sauce as protein. Harris Teeter and Food Lion had Ribeyes on sale for 7.99 - 8.99 a pound. Veggies will be whatever my wife thinks I might eat instead of more steak. I'm wishing her the best 
DarkWeb
Well-Known Member
bk78
Well-Known Member
Hey all you Mexican Americans out there.
I make Salsa Fresca quite often, but right now I'm cooking some that I've blended and currently simmering on the stove. Turned out to be more a Verde because I used a lot of Cilantro and green onion. Should I simmer it until it's the consistency of a good Marinara?
Edit: I just checked and now it's no longer a Verde. Now it's transformed into more of an "earthy toned brown". Some might even call it shit brown.
I live by the mall, swing some by
Tq
Dorian2
Well-Known Member
bk78
Well-Known Member
DarkWeb
Well-Known Member
PadawanWarrior
Well-Known Member
You must be a Chiefs fan.What's everyone planning for the Superbowl? We're doing baked brie in a pastry shell smothered in brown sugar for snacks and Ribeyes with a spice rub and Bearnaise sauce as protein. Harris Teeter and Food Lion had Ribeyes on sale for 7.99 - 8.99 a pound. Veggies will be whatever my wife thinks I might eat instead of more steak. I'm wishing her the best
Fly Birds Fly.
FirstCavApache64
Well-Known Member
I honestly don't watch the NFL at all. I like Australian rules football. It's much faster paced, has no time outs and they barely blink when there's several concussions a game. The rules in the NFL took the spirit of the game away in my opinion. My Mom was from Kansas' City so I'll root Chiefs.
PadawanWarrior
Well-Known Member
Your meal sounds delicious man. I'm actually just gonna get pizza. But one might be Philly Steak,