Today I baked some of the best bread I've ever made. Homemade pizza too. Pretty ok ending to a terrible week.
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Sorry about your week! Food looks great.
Today I baked some of the best bread I've ever made. Homemade pizza too. Pretty ok ending to a terrible week.
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Friend, I've been kicked, punched, shot at, missile attacked, raised two kids, have over thirty years of marriage, and a whole more stuff that isn't for the feint of heart but nothing gives me anxiety like cooking for other people and a full, complex menu for 20??? I honestly started getting anxiety just reading your post!
Tremendous accomplishment in my eyes and not something I would have the skills or confidence to attempt.
...
Geez, "...kicked, punched, shot at, missile attacked...", you must've either been a cop, soldier, gangster, or live in a dodgy neighborhood.
Those look so good, what did you do?
actually everything looked great, nice work!
Hahahah, ...I've gotta lotta cops, a few soldiers in my family, and a fair amount of shootings in my Brooklyn neighborhood.Yes, yes, no, and yes.
And I thought having a teenage girl and a pre-teen girl was hard!Hahahah, ...I've gotta lotta cops, a few soldiers in my family, and a fair amount of shootings in my Brooklyn neighborhood.
Yeah, also been so hot in NY that tomatoes are still awesome.Nice and colorful. Nothing like fresh salsa or pico.
culinary quote of the day: "Aoli is just mayo that studied abroad"
my housemate at one time was a bartender, he said to make and extra dry martini, just pour the chilled gin into the glass that is standing next to a bottle of vermouth.Just as good as:
"An extra dry martini is nothing more than a glorified shot."
my housemate at one time was a bartender, he said to make and extra dry martini, just pour the chilled gin into the glass that is standing next to a bottle of vermouth.
at any given time there is usually a couple 'compound mayos' in my fridge. Whenever I bust open a can of chipotle peppers packed in adobo, I make a batch of spicy mayo which I use for a ton of things, including mashing some of it with an avacado for a nice spread for BLTs. When I make a quick meal of some bratwusrts my 11 year old will complain if I don't have any curry mayo prepared (hydrate a couple Tbsps of curry powder in a bit of lemon or lime juice, then mix in some mayo).Hahahahahahah. I enjoy gin on the rocks; but also want to taste the vermouth in my martini.
BTW, a few months ago I made a makeshift aioli—combining kewpie mayo, pulverized garlic and saffron. Loved the MSG kick from kewpie.
Awesome. Which mayo brands you stash? I’ll typically have both Hellman’s and Kewpie handy.at any given time there is usually a couple 'compound mayos' in my fridge. Whenever I bust open a can of chipotle peppers packed in adobo, I make a batch of spicy mayo which I use for a ton of things, including mashing some of it with an avacado for a nice spread for BLTs. When I make a quick meal of some bratwusrts my 11 year old will complain if I don't have any curry mayo prepared (hydrate a couple Tbsps of curry powder in a bit of lemon or lime juice, then mix in some mayo).
Just Costco-sized Hellmans, I need to try Kewpie, can't get Dukes around here.Awesome. Which mayo brands you stash? I’ll typically have both Hellman’s and Kewpie handy.
I've never heard of Duke's, must be regional.Just Costco-sized Hellmans, I need to try Kewpie, can't get Dukes around here.
Recipe please?Poulet sauté Madame Renoir
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Poulet sauté Madame RenoirRecipe please?
That saladHealthy lunch
everything look&taste good with lemon, tahini and sumacThat salad
Words to live by..!everything look&taste good with lemon, tahini and sumac
This is another one from my new favorite Rick Bayless, thanks @HumbleHomeCook for pointing me in that direction. Skillet shrimp tacos with adobo verde.
Caramelize some onion in olive oil over low heat, then add shrimp and increase the heat. When the shrimp is barely cooked add adobo verde and toss.
Serve on corn tortillas with crumbly cheese. I added a few arugula leafs and habanero hot sauce as well. Seriously yummy.
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Yes, i followed this recipe. Really simple. The ingredients are exactly as you wrote..Do you make your adobo verde? What in it? I googled it and it looks easy. It looks like garlic, serrano peppers, cilantro, parsely, olive oil and salt.
Verde it different in Texas vs New Mexico. Verde in Texas has tomatillos whereas in New Mexico they use green hatch chilis.
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