New and Improved TnT Foodie thread

Sativied

Sativied

Well-Known Member
Sativied said:
The two largest grocery chains here often compete with incentives like saving up for pans and kitchen knives / cutlery. High quality stuff for next to nothing, like the japanese steel knives I posted recently. Also the crystal wine glasses glass, I broke one a few days ago. And thus these plates too.
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Ah just what I was hoping for. New pans coming up. Swiss Kuhn Rikon pans. I don’t do groceries at these regular chains that often but should be able to get at least enough stamps to get two or three before this ends early feb next year. Need to spend 350 for one pan. Will probably go for the higher cast iron pan (40 bucks instead of 100) and the large frying pan with ceramic and zero pfas interior (for 15 instead of 80).
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Sativied

Sativied

Well-Known Member
the chicken masala puff pastry roll
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I kinda ate too much chicken with the roti for which I made contents so they weren’t quite what I planned (just chicken not potatoes and green beans) but damn good nonetheless.

Sort of a twist on these: Used to get those on Sundays when I was a kid, also commonly available at gas stations. Nothing but homemade though, the meat in the classic ones tastes like boiled mince.

mission-food.com

Saucijzenbroodjes (Dutch Sausage Rolls)

Dutch sausage rolls or saucijzenbroodjes are popular savory snacks featuring flaky puff pastry wrapped around a tender and flavorful ground meat filling.
mission-food.com mission-food.com
 
curious2garden

curious2garden

Well-Known Mod
Staff member
tree beard said:
So tired of smoking the same shit every weekend..sooo.. heading to the butcher to pick up some beef ribs, gonna try somethin different today!
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I'm reading and thinking, so grow a new strain! Then realized where I was at LOL. I love a good beef rib. I haven't smoked any I usually just braise shortribs. I'm curious to see what you come up with. But we just snapped cold here so something beef with some mashed potatoes would really hit the spot. Pics when you finish, thanks.
 
tree beard

tree beard

Well-Known Member
curious2garden said:
I'm reading and thinking, so grow a new strain! Then realized where I was at LOL. I love a good beef rib. I haven't smoked any I usually just braise shortribs. I'm curious to see what you come up with. But we just snapped cold here so something beef with some mashed potatoes would really hit the spot. Pics when you finish, thanks.
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Lol.. thats where my mind started to go while I was typing that!

I've been perusing different methods and recipes all morning. I think I'm going to smoke 2 racks using the old 3-2-1 method, just like I do for babybacks. Gonna use a good beef rub on both and when time to wrap, gonna use a blend of butter, worcheshire, soy sauce, onion and garlic powder. One rack will be served as is, the other with a rasberry chipolte glaze. Gonna be a long day, pics to follow!
 
DCcan

DCcan

Well-Known Member
tree beard said:
Holy shit that looks good, well done!
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That was the first time I made that, every recipe I looked at was different.
You can add or cut eggs/ flour/ surgar according to your preference, it seems pretty forgiving.

Pre heating the pan to set the crust before adding fruit makes it easier to remove after baking, that worked well.
Some pour the batter on top then bake it, more carmelized that way.
 
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