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06-28-2014, 04:55 PM | #1471 |
Baba Ganoush
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06-28-2014, 04:55 PM | #1472 |
Cast Iron Jedi
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06-28-2014, 04:56 PM | #1473 |
Baba Ganoush
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06-28-2014, 05:06 PM | #1474 |
I like Pie!
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Meh, Wife wanted chicken tetrazzini, it's in the oven now.
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06-28-2014, 05:15 PM | #1475 |
Cast Iron Jedi
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06-28-2014, 05:16 PM | #1476 |
Molôn Labé
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06-28-2014, 05:19 PM | #1477 |
Cast Iron Jedi
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06-28-2014, 05:38 PM | #1478 | |
Baba Ganoush
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Quote:
Let me know what you think. Remember don't use salt. I put my goldfish in the magic bullet to make it as fine as possible adding coarse pepper. I wanna see ****ing pictures too.
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06-28-2014, 05:39 PM | #1479 |
(Sir/Yes Sir/Aye Aye Sir)
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Yes, next time I'll drop one minute on the sear. And I never want to get it right, I fear I'll quit if I ever achieve
On a scale (a comparison) of my mid-twenties one-night-stands, it was a better experience than many of them. But compared to that one Italian woman........................... Last edited by GloryDayz; 06-28-2014 at 05:47 PM.. |
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06-28-2014, 05:41 PM | #1480 |
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06-28-2014, 05:46 PM | #1481 |
I like Pie!
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Tetrazzini, smells good, hope it taste good, I made enough to feed a small army.
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06-28-2014, 05:46 PM | #1482 |
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OK, different topic (and I don't want the salad assholes to get mad at us and start a new thread!!).......The pan-sear juice....
I let them cool a bit and use them on almost everything... I add some to the onions that are on a low burner by then, and the mushrooms (but very little) that's on a low burner, and I drizzle some onto my potatoes when I get my share (we just share two amongst for four people these days!). What do all y'all do with them? |
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06-28-2014, 05:48 PM | #1483 |
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06-28-2014, 05:51 PM | #1484 |
Dazed and Confused
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06-28-2014, 05:53 PM | #1485 |
"Think BOOM!"
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Looks good. You don't put a very thin layer of Parmesan on the top and give it a broil for a few minutes?
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