cooking

Pmt133

Lieutenant Junior Grade
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Jan 6, 2022
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These are actually twisted in a cinnamon roll like dough. I just need to get better at twisting.
 

FLATHEAD

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Dec 29, 2002
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First time making ground venison bacon, 8 pounds of it. Didn’t expect it to taste like pork bacon and it doesn’t. Not bad, not great! We will eat it and tweak it next time.
 

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redneck joe

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Mar 18, 2009
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This came up on my fb memories this morning. Four, two lb bone in riveted reverse seared. Told my brother to go crank up the egg as much as he could.
Prob the best steak I've ever eaten .

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redneck joe

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here is the recipe i used for my family thanksgiving side dish. I did not add the cream rather I had avail as a side along with sour cream and greek yogourt, the latter was my personal favorite.


 

redneck joe

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Hot cooked pork spare ribs at 380 for about an hour. Salt and caraway seeds. Family recipe passed from great grandmother. It never ceases to amaze me how pork can taste sweet. Wife not a rib fan in general especially these so taking advantage while she it in NYC spending our retirement money.

Leftovers for breakfast.


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redneck joe

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Met with our banker for the bridge loan over lunch at our small town Asian place which, as one who has eaten at Asian places all over the country and a lot in Seattle, is surprisingly good. One thing lacking there, and pretty much everywhere is the dressing on those little salads. Love them but they are also always so watery. I had forgotten how easy it is to make a good one.

So I made some to go with our leftovers we had for supper.


Add all to a blender and puree. I do add a touch more of the carrots. Also use garlic and ginger from a squeeze tube for this kind of recipe. Also brown sugar instead of white.


2 tablespoons fresh ginger, minced
½ cup onion, minced
2 tablespoons celery, minced
½ teaspoon garlic, minced
½ cup olive oil
⅓ cup rice vinegar
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons granulated sugar
2 teaspoons lemon juice
½ teaspoon salt
¼ teaspoon ground black pepper
 
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