or Connect
New Posts  All Forums:

Posts by teamfat

Yesterday's lunch was a quick pork and onion in hot bean sauce. Ran out of my standard Lee Kum Kee, used some Kroger branded soy sauce. Now I remember why the Kroger stuff rarely gets used.   mjb.
My favorite platitude is that good judgement comes from experience. Experience comes from bad judgement.   mjb.
I'm going to try bacon and eggs burger, a yolk burger with some of the bacon I pulled out of the smoker yesterday. I may have to try one with the bacon ground into the meat, another with fried slices on top.   mjb.
What I often do with shrimp is melt a bunch of butter in the pan.  Once melted, sprinkle in red pepper flakes, remove from heat and let the pepper steep in the butter for 10 - 15 minutes, maybe 20 or more depending on what else is going on. Then get the butter back on the heat and once hot throw in the shrimp with lots of minced garlic. A healthy splash of vermouth or white wine doesn't hurt.   mjb.
Interesting. @ordo's diagram shows lomo coming from near the back, I always thought it was a muscle from the shoulder.   mjb.
Any number of sauces. How will the shrimp be prepared? Basic boil, tempura, sauted in butter? Served hot, or cold as in a shrimp cocktail or a salad like this?  
Resurrecting an old thread.     Just loaded into the smoker. Maple & brown sugar in front, garlic & black pepper in back. The eye can't tell, but the nose sure can!   mjb.
Speaking of fungi:     http://www.popsci.com/scientists-discover-new-fungal-species-salami
A number of the Chinese markets I frequent have silkie chickens, frozen. I may have to try one someday.   mjb.
Oddly enough just minutes ago I posted a link about home made kraut on Facebook:   http://www.thekitchn.com/how-to-make-easy-homemade-sauerkraut-in-a-mason-jar-cooking-lessons-from-the-kitchn-193124   But I must admit I have yet to make any myself.  Did make some kim chee in the cabbage challenge, though.   mjb.
New Posts  All Forums: