I lived on that stuffed shroomsI did love their Pasta e Fagioli and the breadsticks. Pretty much lived on it for a time.
Dude, that's pretty impressive!Since there I’ve worked at Delmonico,Chef Proudhomme’s kpauls, and an Italian fine dining place called Tony Angelo’s.
big fan of beet juice myselfCarrot juice and salad
I love thoseFish tacos and shrimp tacos
Me too... I love anything that once lived in the water.I love those
Me-3....I love those
Manatee steaks?Me too... I love anything that once lived in the water.
I reckon, you got me there.Manatee steaks?
All done up in the ancient CI skillet my Dad rescued from the side of the Highway
Nothing better for cooking than a cast iron frying pan~! No matter how toasted it gets, wire wheel it down to bare metal again and season with Olive Oil. Good as new or better~! Even if it rusted it is renewable.
I use flax seed oil to season my cast iron it has a higher burning point than olive oil....but cleaning cast iron can be a bit of a pain.Nothing better for cooking than a cast iron frying pan~! No matter how toasted it gets, wire wheel it down to bare metal again and season with Olive Oil. Good as new or better~! Even if it rusted it is renewable.
I use flax seed oil to season my cast iron it has a higher burning point than olive oil....but cleaning cast iron can be a bit of a pain.
I do that ..but before doing that I put a little oil on the skillet and a pile of salt to scrub the skillet with...Agreed, EVOO gets too sticky and is prone to going rancid if your storing a pan with it. It's also not a high-temp oil.
Cleaning CI should be simple: scrape off any debris, rinse off and/or use a plastic bristle pot/pan brush, wipe dry or set back on the warm burner to dry, and apply a bit of oil. Done. IMO, If stuff is sticking to your CI, either it's Lodge's rough stuff or it ain't seasoned right.
My fave is good 'ol Manteca. Pig fat is great stuff and as a plus your pan smells like bacon.
I do that ..but before doing that I put a little oil on the skillet and a pile of salt to scrub the skillet with...
Damn that looks good!Jumpin' back on the keto bandwagon...
Rosemary lamb chops and saute'd baby spinach w/shrooms and garlic.
Thank you sir! You know I respect your opinion!Damn that looks good!
The meat was good. Here is a usda link. https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwic2eGq4Z7hAhWn3YMKHa2QAyAQFjAAegQIARAB&url=https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/is-pink-turkey-meat-safe_/ct_index&usg=AOvVaw3tkr5kaEf_nbwDomqpDekkNot dinner. But, I don't really make dinners.
An experiment:
I had bought an amount of deli roast turkey breast from WinCo, about a pound and a half worth. Not cheap.
But I noticed something about it, kinda more pink than usual and with a slight metallic smell/taste. No spoiled taste, just ...off somehow. Hmm.
Pics with slightly different lighting:
Just not quite right, usually they are solid greyish-white, no pink.
I can't just take it back as it's miles away and I only get a ride there like once a month. So, I improvised.
I re-cooked it in a broth of water, chicken bullion, yellow curry powder, chipotle powder, celery salt, garlic salt, and a couple chopped stalks of celery for flavor and to boost the preservative nitrites up a notch. (Celery contains a high nitrate content and when heated, the nitrate in celery is converted into nitrites.)
In they go.
Bought to a boil for about 2-3 minutes then down to simmer covered for about 30mins.
That's better.
A nice solid color throughout, and a bit of extra flavor to boot.
I know, I should have just tossed it all, eh?
Nah, I don't get to waste food like that. Now at least I know it's safely cooked.
Bonus: lunchmeat saved and I got a nice pan full of tasty broth to cook some rice or whatever with.
The meat was good. Here is a usda link. https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwic2eGq4Z7hAhWn3YMKHa2QAyAQFjAAegQIARAB&url=https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/is-pink-turkey-meat-safe_/ct_index&usg=AOvVaw3tkr5kaEf_nbwDomqpDekk
P.S. It's probably the sodium nitrite that gives it the pink hue.
Lunch/dinner
Coal oven pizza..
Its amazing...Looks like a Focaccia Bread................