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It was quite a sight. All 4 of my kids were running a tamale assembly line, even the 2yo was helping. What do they say, many hands make light work?Quote:
Originally Posted by Tye 1on
That thar is the last bit of the mini Manhattan I was finishing up before we sat down to eat. So yeah, them's cherries.
That's a happy skillet right thereQuote:
Originally Posted by Beer Drinker
We can't let my mom in law watch our little one, because we know she would end up taking him to McDonald's. They live on that garbage.Quote:
Originally Posted by telemike
How do people live eating that shit?
with very smelly shits
HungoverQuote:
Originally Posted by telemike
some badass cooks up in here.
Pork butt hitting the Egg in about 15 min.
Chipotles in chili verde? To each their own, but IMHO chili verde should only use green chiles (hence the name). Chipotles belong in a bowl of red.Quote:
Originally Posted by Tippster
There's nothing wrong with the occasional visit to McDoo's (every few months, for example). Anything that is strictly forbidden will just make kids want it more. Same reason that I'm not opposed to the occasional cotton candy/funnel cakes/etc. at the ballpark or county fair. Kids gotta live a little too.
Chipotles are more kosher than the tomatoes, Monterey Jack and flour tortillas mentioned by the gringos earlier [emoji6]
Edit in all seriousness I'm a fan of fusion.
Quote:
Originally Posted by MakersTeleMark
I use a Chipotle (smoked Jalapeno) instead of a fresh Jalapeno - I like the bit of smoky flavor it adds. The ones I had were really small so I used 2 - should have stuck with one. Still used Anaheim and Poblano (sold as Pasilla here in DC :rolleyes: )chiles (1lb each) and 2 lbs of fresh tomatillos.Quote:
Originally Posted by Pegleg
I think epazote is good in Verde too, but it's always easy to find. Really enjoy using ripe (red) jalapenos when I can get them or when they're in the garden
Hard to beat 9lbs of pulled pork for 12-13 bucks. Going to make enchiladas out of it tonight.
^^^ Never thought of that. Great idear though. Might do a shoulder on Sunday just for the heck of it since it's still so cheap at King's right now.
just saw that, 1.49/lb. Hmmm....
Chicken fried elk, egg noodles, leftover mushroom gravy from last weeks crockpot short ribs and a salad. A bottle of Marietta Old Vine Red to go with. Sadly, no bourbon after dinner drinks. We're trying to be grown ups this year.
Going strong on 3rd round of leftovers
http://i.imgur.com/6yELKMV.jpg
Amalgam of the recipes higher up this thread and some tips from here
Nice^
roast chicken in the cast iron. pretty easy and tasty.
http://www.thekitchn.com/jennifer-reeses-162372
Recently if I buy lunch on the hill I've been getting sw chicken soup and cornbread so I thought I would make my own and hopefully save some money. Tonight was attempt number 2 at the cornbread, I used half all purpose flour and half barley flour and upped the amount of sugar to 3/4 of a cup. Pretty happy with the results, I'm new to baking and this is my first loaf that has turned out. The middle of my loaf didn't rise as well as the sides and is sagging since I took it out of the oven, what can I do to help this? and I have some peppers and onion for the next loaf, any other suggestions to spice up cornbread?
the next step is homemade chicken stock
How do you like your cornbread?
Also, post in the ask a baker thread
Tastes like cornbread to me. Going to pick up some sort of jam/preserves tomorrow to aid in further testing.
Baked rigatoni with italian sausage
http://i131.photobucket.com/albums/p...ps8qgaex1b.jpg
that's a home run if it tastes as good as it looks!Quote:
Originally Posted by Cruiser
Cuban style Picadillo with pork/beef/lamb mix (leftover from making meatballs) and arroz amarillo. Cheddar cheese cauliflower cakes on the side.