Exact-O knives for cutting garnishes, a rubber mallet for pounding out meats because it's smoother surface won't tear the wax paper I wrap meats in and the rubber mallet gives me better control.
Sounds like a mistake to me. Did you find the recipe on-line? Chances are they put in one symbol that didn't translate in the display font so it came out as Omega. Omega is used in mathematics, physics, electronics and so forth I have...
Louisiana hot sauce is a type of hot sauce. There are loads of them on the market but, the "original" is apparently made by Bruce Foods. The Bruce Foods one is the one I use most often just because it is at my little market...
"Louisiana" Brown Rice and Black Beans
Make the rice according to the package usually two cups of water for 1 cup of rice, when rice is just "al dente" add in about 1 1/2 to 2 cups of washed black beans, 1 tbsp of...
It is good luck and I have had it happen a few times. It makes for tasty eggs over medium. :)
I once cracked an egg and found a partially developed, I guess the proper term would be, chick fetus inside. That was a little less cool. I...
Finally finding a profession big enough for my massive "planet killer" sized ego. :lol:
But seriously folks I'm here all week, please try the Coq au vin!
Honestly I do like that aspect of it all though. You can be a huge...
Just curious as to why you are removing the chicken fat just to add oil, do you prefer the taste of the olive oil, want to control the color/flavor, etc.? What kind of tomatoes; diced, whole, stewed, sliced?
I'm sorry it sounds tasty...
Cilantro is awesome! I couldn't make Chicken Adobada without it, for that matter I couldn't make pico de gallo without it, heck I couldn't make half my dishes without it.
Seared Salmon Filets with a Spicy Brown Mustard and Capers reduction sauce
-would need to buy stock.
Served with Crab, Edamame, Celery and Mung Bean Sprout Salad dressed with Mayo and Habanero Ketchup dressing.
How's that sound?
