Twiggly the Gnome
Legend
Today I made pizza using my Mamaw's recipe...
... And some chocolate cinnamon ice cream.
... And some chocolate cinnamon ice cream.
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Cookin again
- Thread starter Dannyalcatraz
- Start date
Zardnaar
Legend
Gonna cheat here. Local Cafe has been bought by awesome Filipino family. We have a new regular favorite spot. Great coffee, food etc.
She gave us eone samples to try. This is a dessert Leche Flan. Kind of a xaramel/condensed milk taste. Philippine dessert was tasty but bit to sweat (I swing savory).
On a diet, ate a I've of this followed up with 3 mile hike on hills. Passionfruit cheesecake.
Their eggs Benedict is killing it
She gave us eone samples to try. This is a dessert Leche Flan. Kind of a xaramel/condensed milk taste. Philippine dessert was tasty but bit to sweat (I swing savory).
On a diet, ate a I've of this followed up with 3 mile hike on hills. Passionfruit cheesecake.
Their eggs Benedict is killing it
MoonSong
Rules-lawyering drama queen but not a munchkin
Made some pumpkin dessert and sweet potato dessert for all saints/all souls (It is a bit cheaty because I prepare them together n_n). I'd been preparing some every year for some time, but last year I didn't. I always prepare pumpkin dessert because it is something my grandma used to make around this time of the year
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For some odd reason, my internalized timer for hard boiled eggs is a few minutes off right now, and my last 3 batches have all had solid whites slightly runny yolks, but more cooked than true soft boiled or poached eggs. Fortunately, it wasn’t crucial that the eggs actually be hard boiled for any of those dishes.
Using them has been a bit of a revelation & reminder.
In the reminder category, I’ve been using them in soups. It’s transformative when the yolk mixes with the broth. I knew this from past experiences with poached or even raw eggs served in soups I’ve gotten in restaurants around the world, but I’ve never done it at home. Now, I’ve done it a few times, and really enjoyed the results.
In the revelation category, I’ve been using them in salads.* In fact, the first time this fortunate error occurred was when I was making chef salads for dinner. Just like with the soups, the runny yolk mixed with the salad dressings** and elevated the dining experience.
* yes, I’ve had genuine Caesar salads made with raw eggs and anchovies, but never any other salad dressing where eggs were used to make it.
** so far, the dressings this happened with were ranch, Italian, blue cheese, and thousand islands.
Using them has been a bit of a revelation & reminder.
In the reminder category, I’ve been using them in soups. It’s transformative when the yolk mixes with the broth. I knew this from past experiences with poached or even raw eggs served in soups I’ve gotten in restaurants around the world, but I’ve never done it at home. Now, I’ve done it a few times, and really enjoyed the results.
In the revelation category, I’ve been using them in salads.* In fact, the first time this fortunate error occurred was when I was making chef salads for dinner. Just like with the soups, the runny yolk mixed with the salad dressings** and elevated the dining experience.
* yes, I’ve had genuine Caesar salads made with raw eggs and anchovies, but never any other salad dressing where eggs were used to make it.
** so far, the dressings this happened with were ranch, Italian, blue cheese, and thousand islands.
Zardnaar
Legend
AnotherGuy
Hero
That rabbit food looks great.
That ain't a mountain, it is not even a hill. It is at best a hillock or a knoll.
overgeeked
B/X Known World
Made slow cooker chicken tinga again today. I'm definitely dialing in the recipe because this version was way better than the last one.
1 chopped onion
3-6 cloves of garlic
2-3 lbs of chicken
2 tsp salt
1 14.5 oz can of fire-roasted tomatoes
5-6 canned chipotle peppers in adobo sauce
2-3 tbsp of adobo sauce
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
2 bay leaves
2 tsp chili powder
1 tsp paprika
Add everything to the slow cooker, cover, and cook on high for 3-4 hours. If the chicken is defrosted 3 hours, if frozen 4 hours.
Turn the chicken every hour.
Remove chicken and let rest for 20 minutes.
Remove the bay leaves. Use a blender to puree the cooking liquid, veg, and spices. Reduce in uncovered slow cooker on high until chicken has rested.
Shred the chicken. Add the shredded chicken to the sauce and mix.
Serve.
1 chopped onion
3-6 cloves of garlic
2-3 lbs of chicken
2 tsp salt
1 14.5 oz can of fire-roasted tomatoes
5-6 canned chipotle peppers in adobo sauce
2-3 tbsp of adobo sauce
1 tsp cumin
1 tsp oregano
1/2 tsp pepper
2 bay leaves
2 tsp chili powder
1 tsp paprika
Add everything to the slow cooker, cover, and cook on high for 3-4 hours. If the chicken is defrosted 3 hours, if frozen 4 hours.
Turn the chicken every hour.
Remove chicken and let rest for 20 minutes.
Remove the bay leaves. Use a blender to puree the cooking liquid, veg, and spices. Reduce in uncovered slow cooker on high until chicken has rested.
Shred the chicken. Add the shredded chicken to the sauce and mix.
Serve.
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Whizbang Dustyboots
Gnometown Hero
How did you serve it, @overgeeked? Tacos? Straight on a plate?
overgeeked
B/X Known World
We’ve done burritos, too wet and the tortillas split. Tacos, really good. With rice and cheese in a bowl, amazing.
Because of all the health adventures in the past 45 days*, I’m not cooking Thanksgiving dinner. We’re not even hosting a big gathering. It’s going to be me, my parents, and one guest (whose family is all out of state) eating stuff we’re buying from restaurants. What that will be exactly is still in flux.
* short version:
Dad = COVID; food poisoning from work
Mom = COVID; simultaneous BP spike + UTI + intestinal infection + COVID (slight return)
Me = COVID; intestinal infection of different nature from Mom’s
* short version:
Dad = COVID; food poisoning from work
Mom = COVID; simultaneous BP spike + UTI + intestinal infection + COVID (slight return)
Me = COVID; intestinal infection of different nature from Mom’s
