mysunnyboy
Well-Known Member
eeeew
They’re like one big poop vein.
Share your recipes...
- Thread starter mysunnyboy
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They’re like one big poop vein.
Singlemalt
Well-Known Member
So no clams, oysters mussels?NO NO NO never eat a filter organ or something that’s in poop all day are some of my general culinary NOs
DustyDuke
Well-Known Member
Blood pudding is the bomb
cannabineer
Ursus marijanus
alive, alive oh
DustyDuke
Well-Known Member
mysunnyboy
Well-Known Member
Nosireebob
When someone says oysters, sunny’s brain goes immediately to
BudmanTX
Well-Known Member
Nice, I'd eat that....
Tasteofbrown
Well-Known Member
Pretty sure this one is GF. It’s a favorite around our house. I always have this stuff in my house, it’s easy and quick; so I can make it on the fly instead of ordering out.
mysunnyboy
Well-Known Member
Looks good. I had no idea there was ham flavoring!
raratt
Well-Known Member
mysunnyboy
Well-Known Member
Ok I’ve never eaten lentils before but they’re soaked and ready.
Looks good
Looks good
ChingOwn
Well-Known Member
Caldo de pescado
5qt saucepan
Melt some butter enough to coat the bottom
2-4 carrots chopped
2-4 celery sticks chopped
1 onion chopped
Chop all that shit in big chunks throw it in the pot with the butter add salt and pepper and saute until it starts to get soft.
Add 2 1/2 quarts of water bring to boil and let simmer for half an hour to 45 min until it's down to like 2 quarts of water.
Throw in a most of a large bottle of clamato juice. Not the spicy, the spicy will fuck it up.
Bring to a boil them reduce to simmer.
Taste to see if you need to add more salt or pepper or clamato. If the broth is good throw in some fish fillets of your choice. And some shrimpy's. (You can go full seite mares at this point but I don't know how to do the pulpo)
Let that simmer for about ten min and it's ready to serve.
It can be served as is or with some white rice. Add your choice of hot sauce to your bowl.I prefer Tapa Tio. and a sprinkle of tumeric.
5qt saucepan
Melt some butter enough to coat the bottom
2-4 carrots chopped
2-4 celery sticks chopped
1 onion chopped
Chop all that shit in big chunks throw it in the pot with the butter add salt and pepper and saute until it starts to get soft.
Add 2 1/2 quarts of water bring to boil and let simmer for half an hour to 45 min until it's down to like 2 quarts of water.
Throw in a most of a large bottle of clamato juice. Not the spicy, the spicy will fuck it up.
Bring to a boil them reduce to simmer.
Taste to see if you need to add more salt or pepper or clamato. If the broth is good throw in some fish fillets of your choice. And some shrimpy's. (You can go full seite mares at this point but I don't know how to do the pulpo)
Let that simmer for about ten min and it's ready to serve.
It can be served as is or with some white rice. Add your choice of hot sauce to your bowl.I prefer Tapa Tio. and a sprinkle of tumeric.
mysunnyboy
Well-Known Member
oooooooo ding ding ding you win
Partial mise en place for bhuna chicken, off to the store for missing items (I have a cockatoo that enjoys eating boxes).
raratt
Well-Known Member
Show it a fryer chicken and threaten it with being next...
manfredo
Well-Known Member
manfredo
Well-Known Member
Years ago I had new neighbors and they invited me for dinner...then said it was going to be a "traditional middle eastern meal". I was scared....Very scared. It actually turned out great, except the vegetable was...brussels sprout. I couldn't even get one down. They had this huge hookah too, that I couldn't take my eyes off of. Apparently they noticed because he said "it's my dads, he smokes tobacco out of it"....lol
I thought that was a mattress at first.
Have you ever tried Lebanese roasted cauliflower? It's kinda crispy and smokey on the outside and soft like you'd expect on the inside. I could eat my weight in that stuff.
dbz
Well-Known Member
Today I will prepare a favorite of my household.
Keto friendly, Gluten free, very low carb
Bottom Round Roast.
Approximately 33 hours before you wish to eat Take a bottom round roast and season it liberally with kosher salt
Now place inside a vacuum sealed bag and immerse in water with an immersion (sous vide) cooker set to 131.
Let it cook for 30 hours.
Remove and drop into an ice bath for 30 minutes
Now you can leave in the fridge to reheat another day or get ready to cook it that night.
Turn your smoker on and set to 225ish
Remove roast from bag and pat dry, then add your favorite beef rub. If you are in a hurry just coat it in mustard, garlic, and pepper. Dont use more salt, you already salted it.
Place on smoker until inner temp reaches 130 (we are just warming up and giving a nice smoked flavor)
Alternatively you can sear it in a pan or use a torch right after cooking and adding spice to eat right away with no other trouble.
While it is smoking, or prior to removal from immersion bath if you are cooking right away prepare your sides.
My favorites with this dish are as follows:
Preheat oven to 385
Take some brocolli, brussel sprouts and carrots and season with olive oil, salt, pepper, garlic and paprika.
Line a pan with aluminum foil and add vegetables. Cook for 30 minutes with oven on then turn off oven and let vegetables sit in oven until you are done with rest of sides.
Cauliflower Mash:
Cut a head of cauliflower into florets discard most stems (makes it too watery)
Place florets into a microwave safe bowl and add a stick of butter and a few tbsp of heavy cream
Microwave for 6 minutes (microwaving dries it out more to avoid it being too soupy once again)
Remove and add to food processor with a dab of sour cream and a cup of parmesan or dubliner cheese, along with garlic, salt, pepper to taste.
Gravy:
Add a tbsp of butter to a skillet and sautee some onions and mushrooms.
After a few minutes add what you reserved from the roast and incorporate.
Add NO salt. The sauce is already salty
If you don't mind just a few carbs add in a can of cream of mushroom and stir in, then add pepper and garlic to taste.
If you want virtually no carbs make a roux with xanthum. Gum or almond flour to thicken and add along with a bit of heavy cream.
Slice the roast thin, add some cauliflower mash with some gravy on top and your roasted veggies to the plate and serve.
Edit: Its also great to make a roast this way and slice it for a poor man's prime rib hot sandwich.
Keto friendly, Gluten free, very low carb
Bottom Round Roast.
Approximately 33 hours before you wish to eat Take a bottom round roast and season it liberally with kosher salt
Now place inside a vacuum sealed bag and immerse in water with an immersion (sous vide) cooker set to 131.
Let it cook for 30 hours.
Remove and drop into an ice bath for 30 minutes
Now you can leave in the fridge to reheat another day or get ready to cook it that night.
Turn your smoker on and set to 225ish
Remove roast from bag and pat dry, then add your favorite beef rub. If you are in a hurry just coat it in mustard, garlic, and pepper. Dont use more salt, you already salted it.
Place on smoker until inner temp reaches 130 (we are just warming up and giving a nice smoked flavor)
Alternatively you can sear it in a pan or use a torch right after cooking and adding spice to eat right away with no other trouble.
While it is smoking, or prior to removal from immersion bath if you are cooking right away prepare your sides.
My favorites with this dish are as follows:
Preheat oven to 385
Take some brocolli, brussel sprouts and carrots and season with olive oil, salt, pepper, garlic and paprika.
Line a pan with aluminum foil and add vegetables. Cook for 30 minutes with oven on then turn off oven and let vegetables sit in oven until you are done with rest of sides.
Cauliflower Mash:
Cut a head of cauliflower into florets discard most stems (makes it too watery)
Place florets into a microwave safe bowl and add a stick of butter and a few tbsp of heavy cream
Microwave for 6 minutes (microwaving dries it out more to avoid it being too soupy once again)
Remove and add to food processor with a dab of sour cream and a cup of parmesan or dubliner cheese, along with garlic, salt, pepper to taste.
Gravy:
Add a tbsp of butter to a skillet and sautee some onions and mushrooms.
After a few minutes add what you reserved from the roast and incorporate.
Add NO salt. The sauce is already salty
If you don't mind just a few carbs add in a can of cream of mushroom and stir in, then add pepper and garlic to taste.
If you want virtually no carbs make a roux with xanthum. Gum or almond flour to thicken and add along with a bit of heavy cream.
Slice the roast thin, add some cauliflower mash with some gravy on top and your roasted veggies to the plate and serve.
Edit: Its also great to make a roast this way and slice it for a poor man's prime rib hot sandwich.