The stubby jar with the yellowish lid looks like what you want. The gochujang in the red tub is a very popular Korean ingredient, very tasty, good in a lot of dishes. I have no idea what that is on the right.
So one day I am buying some whole bean coffee at the shop down the street. The young lady asks me if I want it ground. I say yes, and hand her the bag. She asks me how I am brewing it and I say French press. She hands me the bag back.
We laugh, and she does give me a nice course grind.
Hot Ones is fun to watch.
Many years ago I was working as a land surveyor. We had one job dividing up a big ranch into smaller homesite parcels. It was a long drive from Salt Lake, so we tried camping out on site rather than spending time driving back and forth every day. One night I made...
Okay, boys and girls, this is it, the April 2021 challenge is over.
The monthly challenge concept was the idea of @eastshores with the first one taking place in April, 2013, theme was gelatin. So we have had 8 years of challenges, 96 episodes, so to speak. This challenge kicked off the ninth...
Now that you turkeys have settled down a bit with the puns, time for a quick note. Last day of the month. I'll post the results tomorrow after work, about 24 hours from now, around 8 am Mountain Daylight Time. Some excellent work from the usual suspects, as expected.
Yes, chicken paprikash is very tasty, especially over home made egg noodles. I was thinking of doing the Hungarian version of spaetzle, nokedli, but went with flat noodles.
Getting down to the wire, not much time left folks!
FOr some reason thought it was time for a classic French omelet. It has been a while since I last did one, I was not expecting perfection. Anf of course, I didn't get it.
But I think it might be worth it to practice once a week. It looks a bit ragged, but boy oh boy! I should have taken...
Halfway through the month. No seared duck breasts in a mushroom shallot sauce?
No arroz con pollo? No chicken riggies? No wings? No General Tso's? No chicken and noodles?
Let's see what the second half of the month brings.
When the rotten tree fell apart and landed on my trusty old offset, it didn't do much serious damage.
Both the firebox and main body are intact. I've got automotive bodywork tools that would work well for rust removal, give the old girl a nice new coat of paint.
Or I can just be lazy and...
This doesn't really count as a dinner. But here in the USA Whole Foods does Buck-A-Shuck Fridays, all the fresh oyster are only one dollar each.
Picked up 6 Atlantic wellfleets today.
Very nice. They were fresh, briny, opened easily even with a clam knife.
Quite a satisfying little...
I'd love to see some wild turkeys, ducks. More game and fewer boneless, skinless right out of the plastic pieces. I do use them once in a while, but usually when I need that cut, I get the skin on with rib meat ones, and extract the cutlet and put the cut offs into the freezer for the next...
What a coincidence. Went to Facebook,, and look at what popped up as a memory from 7 years ago.
Love a good roast chicken!
Hope to see some whole chicken entries. Probably no deep fried turkeys this time of year, though.
The challenge begins on the 1st of every month. The last entry must be made by the last day of the month.
You may post multiple entries.
All entries must be cooked during the month of the challenge.
If you use a documented recipe, please cite your source.
Entries should include the name of your...
April, spring has sprung here in the Rockies. The forecast for this weekend in Salt Lake is sunny and warm, nearing 80F. Good grilling weather.
It has been a few years since the last poultry challenge, so that's the theme I picked for this month.
Chicken. Duck. Turkey. Quail, squab...