or Connect
New Posts  All Forums:

Posts by teamfat

 I was thinking along those lines too, but may just try this: http://articles.latimes.com/2010/may/20/food/la-fo-congeereca-20100520
No pictures, but some tasty food.  Last night we had Italian dip sandwiches.  Put a hunk of beef in the crock pot with fresh rosemary, oregano, thyme etc. Karen's sandwich just had the beef and some provolone, mine had some onions, hot peppers and sweet peppers added. Served with a small bowl of the broth on the side. Very tasty, and messy.   Tonight I was on my own and did a pork and green onion stir fry.  The hot bean sauce from Har Har Pickle Food Company is pretty...
A couple of months ago we went to a birthday party, a friend of ours just turned 50. So I took a dish that was probably a staple 50 years ago, chile mac. Basically browned ground beef, chile sauce and elbow macaroni. Folks enjoyed it, many talked about how often they ate it as kids decades ago.  Mission accomplished.   mjb.
Never heard of it.   mjb.
Love smoked tomatoes!   mjb.
I make quick pickles ( quickles? ) all the time and keep meaning to try a batch of real fermented dills.  Soon.   mjb.
One of the plants I did this year was red Caribbean habanero. Finally got some ripe ones:     The longer peppers one the outside are aji crystal, similar heat level to serrano. The red habs are hotter than basic orange ones, maybe twice as much.  A favorite use of habs is Jamaican jerk. So I used three of my red habs, 3 of the ajis and a bunch of other stuff to make a wet rub. This time I tried something a bit different and made a fairly thick paste, rather than a...
A favorite dish of mine is shortribs braised in dark beer with fennel bulb and tart cherries.   mjb.
One dish I like is haluski, I think it is called. It is a mix of cabbage, onions, bacon and egg noodles.   And of course braised cabbage, stuffed cabbage leaves, kimchee, slaws of various styles, and of course      
I really like lemongrass beef, maybe I'll try it with asparagus next time. mjb.
New Posts  All Forums: