New and Improved TnT Foodie thread

Bareback

Well-Known Member
I’m a little under the weather but I managed to make a fine Philly cheesesteak for supper. I bought a small bottom round roast (1st one in over 30 years ) sliced it paper thin, marinaded with some carne asada and other stuff . Cooked it on the blackstone griddle, toasted the buns and well let’s just say it was a damn good sandwich.
Merry Christmas to all.
 

Sativied

Well-Known Member
This weekend we stayed in a fancy hotel with 3-course dinner. Seemed they still have the authumn/winter menu. Had a charcuterie with deer paté, duck, parmaham, vitello tonnato, and several pickled veggies as appetizer. Blade steak slowcooked in rosemary gravy with roasted pumpkin and chicory as main course and for dessert a dame blanche. I ate so much the buttons on my shirt barely held it together.
Inspired by the above from almost 2 years ago. Wife created this course.

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raratt

Well-Known Member
The pancake was highly edible, the presentation was about a 1 though, hence no pic. Using small portions of the apple mixture under multiple cakes would work better than one mondo pancake that is impossible to flip. Putting it in the oven would be a better option for the one cake. Have to be careful with the brown sugar/butter mix to prevent burning. I think I need another piece of it, I'd give it an 8+.
 
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