Dr.Amber Trichome
Well-Known Member
Lunch today, Not bad, adding salsa and guacamole next time.
New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
raratt
Well-Known Member
Corny jokes now?
Inevitable.
Sativied
Well-Known Member
Favorite turkish supermarket opened a butcher section, none of that obscure stuff at the back of a dimly lit fully stuffed store, but 15-yard counter of meat, good looking freshly cut meat. And sheep hearts… won’t find that at regular butcher. Quality from real butcher on the scene instead of frozen and thawed slaughterfactory meat, yet cheaper than grocery store. Whether they invoke Allah or Satan becomes irrelevant when the chicken is 2.50 a kilo and doesn’t need flaps of skin trimmed. Really the difference is that Turkish supermarkets, bakeries, etc are often small independently owned businesses taking some pride in what they do, they range from bad to great but the large grocery chains are all about making money for its shareholders. /rant
Sriracha extra hot marinade with olive oil, pepper, hot paprika, some brown sugar and koriander + kardemom, pinch of salt and rice vinegar
Also picked up some ground beef/lam
Might add some bacon and pray allah doesn’t smite me.
Sriracha extra hot marinade with olive oil, pepper, hot paprika, some brown sugar and koriander + kardemom, pinch of salt and rice vinegar
Also picked up some ground beef/lam
Might add some bacon and pray allah doesn’t smite me.
DarkWeb
Well-Known Member
Nothing like a real butcher. Get the baconFavorite turkish supermarket opened a butcher section, none of that obscure stuff at the back of a dimly lit fully stuffed store, but 15-yard counter of meat, good looking freshly cut meat. And sheep hearts… won’t find that at regular butcher. Quality from real butcher on the scene instead of frozen and thawed slaughterfactory meat, yet cheaper than grocery store. Whether they invoke Allah or Satan becomes irrelevant when the chicken is 2.50 a kilo and doesn’t need flaps of skin trimmed. Really the difference is that Turkish supermarkets, bakeries, etc are often small independently owned businesses taking some pride in what they do, they range from bad to great but the large grocery chains are all about making money for its shareholders. /rant
Sriracha extra hot marinade with olive oil, pepper, hot paprika, some brown sugar and koriander + kardemom, pinch of salt and rice vinegar
View attachment 5323753
View attachment 5323755
Also picked up some ground beef/lam
View attachment 5323757
Might add some bacon and pray allah doesn’t smite me.
Minnegrowta
Well-Known Member
Lasagna!
5 lbs San marzanos, tops removed, halved, seeds and tomato jelly removed
1 lb cherry tomatoes
Generous stems thyme, basil, oregano, a large meaty fresh stem of healthy tomato leaves
Pinch nutmeg, s&p
1/2 tsp better than bullion chicken flavor
Dash worcestershire sauce to taste
Evoo
In a medium pot, medium high heat: about 3 tbsp evoo, all tomatoes, all herbs, salt and pepper and nutmeg. Simmer 30 minutes, until the stems have shed their leaves, cherry tomatoes have popped and skins have liberated their hosts. Add boullion and dash worcestershire. Cut the heat, pull big stems, and press spoonfuls through a sieve or food mill to remove seeds, leaves, and skins, discard for compost. Clean your pan and heat another 2tbsp olive oil.
1lb gr. Beef
1 large onion, diced
A few cloves minced/ mashed garlic
Dried Italian seasoning to taste
Over medium high: add onions, garlic, and beef season with a little salt and pepper, cook until onions are translucent and beef is cooked. Add a cup of tomato sauce and simmer until thick and fragrant. Add the rest of the tomato sauce, and more Dried herbs to taste. Simmer until desired consistency is reached; a good lasagna sauce will be thick enough to not slide to the bottom of the pan... that may mean simmering a half hour more.
Lasagna noodles, cooked drained
Ricotta
1Lb cheddar brick
1lb mozzarella brick
Cheese that sparks joy
Heat oven to 350. In a 9x13" glass pan, spray with cooking spray and layer: noodles, 1/3 sauce and some cheese shredded from the block, noodles, sauce and ricotta, noodles, sauce and cheese from the block, noodles, cheese from the block. Bake 35-40 minutes or until cheese is melted and edges have desired brownness.
5 lbs San marzanos, tops removed, halved, seeds and tomato jelly removed
1 lb cherry tomatoes
Generous stems thyme, basil, oregano, a large meaty fresh stem of healthy tomato leaves
Pinch nutmeg, s&p
1/2 tsp better than bullion chicken flavor
Dash worcestershire sauce to taste
Evoo
In a medium pot, medium high heat: about 3 tbsp evoo, all tomatoes, all herbs, salt and pepper and nutmeg. Simmer 30 minutes, until the stems have shed their leaves, cherry tomatoes have popped and skins have liberated their hosts. Add boullion and dash worcestershire. Cut the heat, pull big stems, and press spoonfuls through a sieve or food mill to remove seeds, leaves, and skins, discard for compost. Clean your pan and heat another 2tbsp olive oil.
1lb gr. Beef
1 large onion, diced
A few cloves minced/ mashed garlic
Dried Italian seasoning to taste
Over medium high: add onions, garlic, and beef season with a little salt and pepper, cook until onions are translucent and beef is cooked. Add a cup of tomato sauce and simmer until thick and fragrant. Add the rest of the tomato sauce, and more Dried herbs to taste. Simmer until desired consistency is reached; a good lasagna sauce will be thick enough to not slide to the bottom of the pan... that may mean simmering a half hour more.
Lasagna noodles, cooked drained
Ricotta
1Lb cheddar brick
1lb mozzarella brick
Cheese that sparks joy
Heat oven to 350. In a 9x13" glass pan, spray with cooking spray and layer: noodles, 1/3 sauce and some cheese shredded from the block, noodles, sauce and ricotta, noodles, sauce and cheese from the block, noodles, cheese from the block. Bake 35-40 minutes or until cheese is melted and edges have desired brownness.
Pacoson71
Well-Known Member
I'll take a corner piece please!
OMG you make the pizza and she can bring the lasagna!! I'm in!
The chickens were looking very cool and happy!
Saying that:
Usually we are 114-120 right now in the last gasp of summer. So y'all need to send my weather home, it's drunk. My home is designed and rigged for heat. So right now I'm sitting here in a hoodie with my winter leggings and considering adding wool socks vs sweat bottoms.
