where Posted February 24 Share Posted February 24 yea put it in the fridge and use the top of what separates awesome ducks Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted February 24 Share Posted February 24 5 minutes ago, KILZ FILLZ said: Potatoes were done in the oven when I was working the stove top. Would I just use it like butter or oil in a pan before cooking something?? Probably for the amount you have. You could also make a salad dressing with it, would match well if you had a salad with a sliced duck breast on top. Save enough and you could make fries. How did you like your duck? I believe I've only had farm raised. Quote Link to comment Share on other sites More sharing options...
fat ralphy Posted March 12 Share Posted March 12 My new girl can cook and gets me involved so I am stepping my skills up for sure. My first attempt at sausage kale soup - fucked up buying ground pork when I should have cut up sausages. Baked some white bread the other day. 4 2 Quote Link to comment Share on other sites More sharing options...
fat ralphy Posted March 19 Share Posted March 19 My chick got down on the from scratch cinnamon jawns….I assisted. 5 2 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted March 20 Share Posted March 20 If you know….. 4 1 Quote Link to comment Share on other sites More sharing options...
morton Posted March 20 Share Posted March 20 https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-steaks-with-onion-and-mushroom-gravy-9586467 I made hamburger steak and mashed potatoes for dinner last night. It was pretty good, will make again. For the egg dish above I would posit that perhaps a little less seasoning on the eggs would allow their flavor to shine a little more. Certainly a nice photograph though the rim of the plate makes a nice frame etc. Good looking bread ralphy, making bread at home is such a wonderful thing. It is like magic. 1 Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted March 20 Share Posted March 20 3 hours ago, NightmareOnElmStreet said: If you know….. looking good, but what kind of a kid's size portion is that? 1 Quote Link to comment Share on other sites More sharing options...
morton Posted March 20 Share Posted March 20 I gotta watch the portion sizes also. Last night at when I finished my plate of food I put it down instead of going for seconds, turns out that I had had enough but needed to wait for my stomach to send the signal. Typical case, midlife and all that. 1 Quote Link to comment Share on other sites More sharing options...
morton Posted March 20 Share Posted March 20 The hamburger steak recipe calls for breadcrumbs, which is one of those pain in the butt ingredients which I did not have on hand. To substitute I pulverized some saltine crackers, now that I have that trick I do not think I will ever buy bakery or grocery store breadcrumbs again. 1 Quote Link to comment Share on other sites More sharing options...
morton Posted March 20 Share Posted March 20 2 3 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted March 20 Share Posted March 20 9 hours ago, morton said: https://www.foodnetwork.com/recipes/food-network-kitchen/hamburger-steaks-with-onion-and-mushroom-gravy-9586467 I made hamburger steak and mashed potatoes for dinner last night. It was pretty good, will make again. For the egg dish above I would posit that perhaps a little less seasoning on the eggs would allow their flavor to shine a little more. Certainly a nice photograph though the rim of the plate makes a nice frame etc. Good looking bread ralphy, making bread at home is such a wonderful thing. It is like magic. Black folks and seasoning. 9 hours ago, Deine Mudder said: looking good, but what kind of a kid's size portion is that? It’s a whole other portion underneath them perfectly cooked eggs my dawg. 1 1 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted March 20 Share Posted March 20 5 hours ago, morton said: Bruh. No salt pepper no NOTHIN?!? 1 Quote Link to comment Share on other sites More sharing options...
morton Posted March 20 Share Posted March 20 Seasoned during cooking with salt, hot sauce table side, black pepper if not hot sauce. 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted March 20 Share Posted March 20 Fuck that. Syrup that shit and throw everything between 2 waffles like a sammich. 3 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted March 21 Share Posted March 21 Morton’s eggs out here lookin like that viral unseasoned chicken breast meme. 2 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted March 21 Share Posted March 21 might have to have a proper egg flex off hurr, everybody serve up their style 2 1 Quote Link to comment Share on other sites More sharing options...
earmuffs Posted March 21 Share Posted March 21 Crawfish, sausage Mac n cheese. 3 3 Quote Link to comment Share on other sites More sharing options...
morton Posted March 21 Share Posted March 21 What kind of sausage and what kind of cheese? Or just the recipe. Quote Link to comment Share on other sites More sharing options...
earmuffs Posted March 22 Share Posted March 22 1 hour ago, morton said: What kind of sausage and what kind of cheese? Or just the recipe. I cheated. I used the Mac n cheese from Costco and added the crawfish, andouille sausage, bacon and jalapeños. Then added some shredded cheese we had. 1 Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted March 22 Share Posted March 22 On 7/6/2019 at 8:15 PM, Mercer said: Wifey cultivates her own home grown sourdough strains in house. dude, you should be postin' a lo more bread in here 1 Quote Link to comment Share on other sites More sharing options...
morton Posted March 22 Share Posted March 22 https://smittenkitchen.com/2016/02/roasted-yams-and-chickpeas-with-yogurt/ Nice budget entre for these inflationary times. And the logo looks like a certain someone's name de plume. 1 1 Quote Link to comment Share on other sites More sharing options...
Schnitzel Posted March 23 Share Posted March 23 14 hours ago, morton said: And the logo looks like a certain someone's name de plume. LOL! Looks like a good recipe! Quote Link to comment Share on other sites More sharing options...
fat ralphy Posted March 23 Share Posted March 23 @Mercer yo i want to get into some sourdough my guy….. 2 3 Quote Link to comment Share on other sites More sharing options...
Mercer Posted March 24 Author Share Posted March 24 @fat ralphyTBH it's been a while since we've baked any here. A lot of people take classes from the artisanal sourdough bakers in your area since it's the sourdough capitol of the world. 1 Quote Link to comment Share on other sites More sharing options...
fat ralphy Posted March 24 Share Posted March 24 @Mercer why is the starter such a bitch to maintain? Quote Link to comment Share on other sites More sharing options...
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