Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
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dafox
Senior Member
Pork carnitas street tacos
Used this recipe
Used this recipe
Hmm, would of thought this one for some reason. I mean, seems inspired by a region closer to a Panda's natural habitat. But what do I know?this one was my fav
despite what my parents tell me, i was obviously adopted
Sardinian Deer?
sicilian boar
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Maybe i should have posted this in the how are you coping thread.
Caleb Cox
Senior Member
No matter the variety, best paired with some form of Pillsbury bread from a can, something else cheap and easy to fill the little monsters up.
boomchakabowwow
Senior Member
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the aftertaste in every single box of hamburger helper will never leave my taste memory. i cannot handle it, not as an adult.
My dad made the Broccoli one pretty regularly... I refuse to eat it now, 35+ years later...I still have nightmares about the cheesy tuna helper one.
Caleb Cox
Senior Member
U-15 shrimp, cajun spiced, grilled, and glazed with homemade pomegranate bbq sauce.
Needed to test the @Tim Rowland petty I have on passaround, so I used it to prep some potatoes fondant. Not bad:
Overall dinner was extremely beige, with lentils and sausage to round it out:
Overall dinner was extremely beige, with lentils and sausage to round it out:
Xenif
Senior Member
Aebleskiver with chocolate filling and homemade strawberry jam
Xenif
Senior Member
Some green and beige stuff
Green onion pancakes and Spinach cream pasta
Green onion pancakes and Spinach cream pasta
Last edited:
erickso1
Senior Member
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Love me some Aebleskivers. Yours look great.
valgard
Stones Addict (terminal case)
Ribs and potato salad
valgard
Stones Addict (terminal case)
Korean fried chicken and beer
Woke up early this morning to smoke a pork shoulder. The rub is brown sugar, fish sauce, kosher salt, coriander, cumin, clove, guajillo, kashmiri chili, garlic powder, onion powder, and celery seed.
First picture is the shoulder 7 hours into smoking. Temps started around 280, dropped to 180, jumped to 260, and settled around 235 on lump charcoal.
Next is after an 11 hour cook, and 3 hour rest.
Here's some freshly pulled pork!
I always add a little sauce after pulling, so the meat doesn't get dry. The sauce is a mixture of the rub with pork juices, a roasted salsa, and vinegar reduced to bbq sauce consistency.
All this for some street tacos topped with a roasted corn guacamole and sheep's feta.
First picture is the shoulder 7 hours into smoking. Temps started around 280, dropped to 180, jumped to 260, and settled around 235 on lump charcoal.
Next is after an 11 hour cook, and 3 hour rest.
Here's some freshly pulled pork!
I always add a little sauce after pulling, so the meat doesn't get dry. The sauce is a mixture of the rub with pork juices, a roasted salsa, and vinegar reduced to bbq sauce consistency.
All this for some street tacos topped with a roasted corn guacamole and sheep's feta.
you can definitely tell the scallion were cut with something sharp, hehe.
What's difference between regular fried and Korean fried? Looks great!
