Did you? I can only bring myself to use the stuff I don’t like a lot otherwise I can always find an excuse to drink it instead.
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What's for dinner?
- Thread starter FLSTC
- Start date
Did you? I can only bring myself to use the stuff I don’t like a lot otherwise I can always find an excuse to drink it instead.
I (we) don't drink whisky fast enough for that. I still have a bottle of project XX that I haven't opened yet. Wine on the other hand . . . or one of my kids with rum . . .
Best was when we traveled in Italy. We'd just order a bottle of the house plonk and it was usually pretty good.
J_F
Guest
I've know worse Joe
once dated an Italian gal that was allergic to tomatoes
no ****
you guys didn't like my Harley guy impression
I liked the harley guy reference LOL, well played. I can only afford decent wine because I don't own a Harley.
We made two beef bourbogoune (spelling?) for Christmas last year, pot 1 was an authentic with two bottles of $40 burgundy, pot two was $12 bottles of Argentinian wizzbang. 2 folks claimed they tasted a difference, other dozen didn't see any difference. We try an original first then tweek to see if we can get a similar result we can afford to repeat.
I don't cook a lot with booze, but some things need it, madeira or port makes a great reduction for any meat sauce and penne ala vodka, really needs the vodka. My only hard rule is don't cook with anything you would not drink on its on own. Except buttermilk which I use to soak chicken before frying, dont drink buttermilk ever.
Uncle Rogers egg fried rice, first attempt:
Edit: Mistakes were made. I didn't think a full head of cabbage would fit, and messed up some of the recipe. Tasted good though.
Edit: Mistakes were made. I didn't think a full head of cabbage would fit, and messed up some of the recipe. Tasted good though.
How does Uncle Roger make egg fried rice?
Perfect those fried rice-making skills. Uncle Roger’s egg fried rice recipe, from the Malaysian comedian behind the hilarious take-down of BBC Food’s recipe
www.cntraveller.in
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J_F
Guest
haven't seen that yet
it's beef
the strength of the local herbs is crazy
cilantro, garlic, ginger etc
totally overpowering if you don't go easy
bigpoppa
Well-known member
Beyond Meat ground with noodles covered in a white mushroom sauce.
The sauce was from scratch, first attempt.
The flour clumped with the butter.
Suggestions?
Sent from my Pixel 3a using Tapatalk
How was the beyond meat meat?
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