Ditto.
Close to two hours, start to serve.
(and then the cleaning. For lasagna, i can't bring myself to make the dough sheets myself anymore)
The mussles and beans look good (and the Iko-F is hauled in)
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Next up - spareribs. They're on sale now so my honey bought 8 racks. 🙂 With ribs it's always a new venture as I can never remember how I did them last time. Tonight:
Grill them for a bit on the Q.
Baste them in liquid smoke, let dry, baste them in Worcestershire, let dry
Baste them in dark soy and while still wet add your favourite seasonings
Grill them for a bit on the Q.
Baste them in liquid smoke, let dry, baste them in Worcestershire, let dry
Baste them in dark soy and while still wet add your favourite seasonings
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Lay out some foil, add green onions, garlic, sugar, dark beer and a splash of rum.
Wrap with the good side down, semi loosely.
Bake with your lasagna. They should take about the same time. OK to broil them for a few minutes at the end if you need.
Cheers, back to beer now. I'm getting really thirsty again and I haven't made salad yet
Wrap with the good side down, semi loosely.
Bake with your lasagna. They should take about the same time. OK to broil them for a few minutes at the end if you need.
Cheers, back to beer now. I'm getting really thirsty again and I haven't made salad yet
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BBQ chicken and (oven) chips. I know it's nothing as fancy (or healthy) as what's gone before, but I'm a teenager that's never really been into cooking, but this one I can do...
Sauce:
Dice half an onion, and a clove of garlic (use a hand blender if you prefer a smooth sauce). Fry until soft, then add tomato ketchup (it works, okay?), a little soy sauce, some brown sugar, herbs of your choice, a little chilli powder if you prefer something with a kick. A little olive oil can help, too.
Heat, stir occasionally. Try it now and again and add different things from the above list until you've got it how you like it.
Pour over nearly-cooked chicken pieces (I do them in the oven), turn the temperature down a little and let the sauce soak in while it cooks. When the sauce has thickened, ensure your chicken has cooked then go enjoy.
Also works for BBQ ribs.
Cheers
Chris
An externally hosted image should be here but it was not working when we last tested it.
Sauce:
Dice half an onion, and a clove of garlic (use a hand blender if you prefer a smooth sauce). Fry until soft, then add tomato ketchup (it works, okay?), a little soy sauce, some brown sugar, herbs of your choice, a little chilli powder if you prefer something with a kick. A little olive oil can help, too.
Heat, stir occasionally. Try it now and again and add different things from the above list until you've got it how you like it.
Pour over nearly-cooked chicken pieces (I do them in the oven), turn the temperature down a little and let the sauce soak in while it cooks. When the sauce has thickened, ensure your chicken has cooked then go enjoy.
Also works for BBQ ribs.
Cheers
Chris
Hey tinitus, what type of cheese is on there? Or is it butter?
Peace,
Dave
P.S. Looks tasty.
bread, butter, honey, almonds cut in half
I expect peanut butter will be suggested 😀
MMMM, sounds tasty. I was thinking that almonds and warm Brie would taste pretty good on there. But the idea of your combo does sound good!
Thanks,
Dave
Thanks,
Dave
No pics tonight, but had potato-and-cheddar stuffed perogies with smoked sausages, sour cream, and dark-fried onions. Heaven.
Also made snack food by heating peanut oil in a wok with coarsely chopped dried red chilis, faqara (Szechuan pepper corns) and sea salt, then added blanched peanuts and stir-fired the whole mess until the peanuts smelled toasty. Added more sea salt while they cooled on paper towel. *crunch zing*
Also made snack food by heating peanut oil in a wok with coarsely chopped dried red chilis, faqara (Szechuan pepper corns) and sea salt, then added blanched peanuts and stir-fired the whole mess until the peanuts smelled toasty. Added more sea salt while they cooled on paper towel. *crunch zing*
Mr. Cal,
Didn't you post that steak pic a couple days ago? If not, I'm somehow seeing into the future...
I shint you not, I knew what that steak had on it before I expanded the thumb. I also remember making a mental note on Cal's stylish square plate.
Princeps Tinitus,
please say you weigh a thousand lbs.
(all work and no food makes jumpin-j a dull boy. At least my pool temp is at 70F, with high 40s outside)
please say you weigh a thousand lbs.
(all work and no food makes jumpin-j a dull boy. At least my pool temp is at 70F, with high 40s outside)
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