What's For Dinner Tonight?

Winter Woman said:
Yes, it does go nicely with almonds.
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Brazil nuts. They're so clean.

Suggestion for those deviled eggs. Not German ... better. cn

images
 
Winter Woman said:
I hate to say it but I cook with a pinch of this or a pinch of that. I, generally, use a good grade honey mustard, celery salt, onion powder and garlic powder. Made them with onion salt tonight and that will not happen again. It made them slightly bitter.

There is a certainly mustard I use. And once again I hate to say it I know the bottle when I see it but not the name. I didn't use it tonight and it showed. I think it is a German made mustard, but not real sure about even that. I'll let you know the name when I get a bottle it makes all the difference in my deviled eggs.
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If you don't want to share then just say it. ROFL

Poor thing. I know exactly what you mean. My sister always asks me, "Why is your chili so different than mine? It's the SAME RECIPE!" (she usually shouts that last part). I just shrug and say... "oh you know, a little of this and a little of that." Drives her batshit crazy. But. She can cook the shit out of pastry. I am pastry deficient.
 
Carne Seca said:
If you don't want to share then just say it. ROFL

Poor thing. I know exactly what you mean. My sister always asks me, "Why is your chili so different than mine? It's the SAME RECIPE!" (she usually shouts that last part). I just shrug and say... "oh you know, a little of this and a little of that." Drives her batshit crazy. But. She can cook the shit out of pastry. I am pastry deficient.
Click to expand...

I made sopapilla cheesecake again love the stuff. My best friend is a Master Baker I swear what she puts together is pure heaven. She's, also, American Indian from the Southeast. You can clearly see it in her face. I love her hair. Been her friend for many, many moons. (Sometimes I crack myself up).

Edit: I have a great story of her and a cemetery
 
Winter Woman said:
I made sopapilla cheesecake again love the stuff. My best friend is a Master Baker I swear what she puts together is pure heaven. She's, also, American Indian from the Southeast. You can clearly see it in her face. I love her hair. Been her friend for many, many moons. (Sometimes I crack myself up).

Edit: I have a great story of her and a cemetery
Click to expand...

2 things. What tribe and do tell. :p I love a good cemetery story... wait she's native and in a cemetery? How did you manage that one?
 
Winter Woman said:
I made sopapilla cheesecake again love the stuff. My best friend is a Master Baker I swear what she puts together is pure heaven. She's, also, American Indian from the Southeast. You can clearly see it in her face. I love her hair. Been her friend for many, many moons. (Sometimes I crack myself up).

Edit: I have a great story of her and a cemetery
Click to expand...

must.
resist.
cn
 
I make awesome deviled eggs using unsweetened flax milk and agar agar powder for the white, tofu for the yolk and black salt for the eggy flavor. They taste, have the shape, and texture of the real thing, without the death taste.
 
mmmmm deviled eggs.left over bolognese tonight. i love the stuff the second day, sometimes i'll make it and leave it in the fridge a day just to soak all the juices into the mince. same with lasagne
 
Heart attack burgers tonight. I cooked bacon in a large skillet. After cooking I removed the bacon and cooked the meat patties in the bacon grease(usually about 4 oz. each) and then I dipped a basting brush in the grease and slathered the buns with it. Then I toasted them in the pan with the patties. I used salt, pepper and garlic powder for the seasonings. After the patties are cooked I put the bacon on top and then added cheese and caramelized onions. This balances the saltiness of the bacon.After the cheese is melted I placed them on the bun with the normal condiments. Tomato, Lettuce, Onion, Pickle, and roasted green chili. The sides were potato salad, corn on the cob and baked beans (started in the crockpot last night). The dessert is peach tarts (thank you my lovely sister) and the beverage is sweet tea.
 
Sounds good carne, but FAR from a heart attack burger, i mean come on man, you have vegetables in there! Many!

Tonight i am celebrating my promotion to sous chef with a plate of peperami's and a big tub of anchovy's with a bottle of sauvignon blanc :) Might even get a little crazy and break out the chocolate mouse pots :) Think i shall round it off with some seafood noodles with dried shrimp and squid :)
 
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