Cookin again

[Dannyalcatraz]

My approach to Brussels sprouts is to halve them, toss them with EVOO, salt, black pepper, and Aleppo pepper, then put them in a foil-lined baking sheet in a 425F convection oven. Turn the oven light on after about ten minutes, and keep an eye on them after that. Remove from the oven when blackened to taste, drop them in a bowl and toss them with some Parm. Works well for broccoli and cauliflower, too, though cauliflower I tend to season with some curry-type stuff, and I often use that instead of rice as a base layer for our very inauthentic quick curry.

I should have grated some cheese on those bad boys! Fortunately, I have leftovers, and can definitely do that anyway. Thanks!

 

[prabe]

I should have grated some cheese on those bad boys! Fortunately, I have leftovers, and can definitely do that anyway. Thanks!

I am genuinely always happy to share ideas. I haven't explored the possibilities of cheeses on roasted veg, much, but I do know that we found that crumbled bleu cheese works nicely on Brussels sprouts.

 

[Dannyalcatraz]

Speaking of smoked turkeys...

https://www.radio.com/wwjnewsradio/news/local/marijuana-dispensary-giving-away-500-free-turkeys

 

[Zardnaar]

Speaking of smoked turkeys...

https://www.radio.com/wwjnewsradio/news/local/marijuana-dispensary-giving-away-500-free-turkeys

Makes sense though right?

Munchies have a Turkey. Not really my cup of tea but I had some really delicious cookies one night circa 1997 or so.

Best cookies ever right from the factory.

 

[Zardnaar]

The great NZ bbq.

 

[Zardnaar]

Salads.

Top left coleslaw
Top right Caeser

Mid left bean
Mid right falafel
Bottom kumara and blue cheese

 

[Zardnaar]

Slops up.

 

[Dannyalcatraz]

https://i.imgur.com/6920koC.jpg



https://i.imgur.com/kUFQQdL.jpg



https://i.imgur.com/On9BTf4.jpg



https://i.imgur.com/ukJKkYc.jpg



Cooking the beans & everything else in chicken broth and/or water with chicken bouillon. When the beans begin to soften, crush @1/4-1/3 of them to release the starchy insides. Keep cooking over low heat until the pot’s contents have reduced and the liquid becomes thick & creamy.



Serve as is or over white rice. Some, like myself, use a few dashes of Tabasco.



I usually use other meats, like our family’s hot sausage, ham or bacon. Sometimes even smoked turkey. But this particular combination is what Mom requested- its one of her faves.

 

[prabe]

@Dannyalcatraz I am, so far as I know, unfamiliar with pickled pork. I'm guessing it tastes something like a very briny ham or maybe a porcine parallel to something like corned beef? I'll admit to being curious, but I don't know that I've ever seen it in a store around here--though to be honest I don't think I've looked.

 

[Dannyalcatraz]

@Dannyalcatraz I am, so far as I know, unfamiliar with pickled pork. I'm guessing it tastes something like a very briny ham or maybe a porcine parallel to something like corned beef?

Mostly, it’s kinda like a brinier ham, yes.

Edit: forgot- its texture is kind of like a tender brisket. It will fall apart in your mouth.