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  • Ms. HaikuMs. Haiku Posts: 7,265
    I just tried my first London Fog with oat milk. It is beautiful. A London Fog is a latte but with Earl Grey tea. Yummy!
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  • rgambsrgambs Posts: 13,576
    tis the season!
    I'll have to post the finished products when I get them made, ketchup on the left, relish on the right.
    Monkey Driven, Call this Living?
  • rgambsrgambs Posts: 13,576
    I have another bushel of tomatoes but they wouldn't fit in the picture.
    Monkey Driven, Call this Living?
  • F Me In The BrainF Me In The Brain Posts: 31,271
    Looks great!

    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 33,840
    edited August 2019
    A rif on Peruvian chicken tonight. Not sure how I never heard about this.
  • F Me In The BrainF Me In The Brain Posts: 31,271
    Interested to learn about this 

    Took a chicken out of the freezer today, to cook tomorrow.  Perhaps it will have a Peruvian twist?
    The love he receives is the love that is saved
  • Thoughts_ArriveThoughts_Arrive Posts: 15,165
    Moroccan chicken tagine. One of my favourites.

    Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
  • F Me In The BrainF Me In The Brain Posts: 31,271
    That looks good.

    Laying everything out, the five year old is helping me make lasagna.
    Chicken still thawing, will roast tomorrow.

    The love he receives is the love that is saved
  • eddieceddiec Posts: 3,881
    edited August 2019

    Made some Korean Spicy Pork yesterday. Marinated the thin strips of pork shoulder for about 4 hours.
    Post edited by eddiec on
  • Cliffy6745Cliffy6745 Posts: 33,840
    eddiec said:

    Made some Korean Spicy Pork yesterday. Marinated the thin strips of pork shoulder for about 4 hours.
    This looks awesome. What is the marinade?
  • eddieceddiec Posts: 3,881
    edited August 2019
    Cliffy6745 said:
    eddiec said:

    Made some Korean Spicy Pork yesterday. Marinated the thin strips of pork shoulder for about 4 hours.
    This looks awesome. What is the marinade?
    3 cloves garlic, minced
    onion sliced thin
    teaspoon ginger, minced
    1/4 cup korean chili paste- gochujang (I went to the asian market and bought it premade)
    1/4 cup soy
    3 tbsp rice vinegar
    1 tbsp sesame oil
    1 tbsp sugar
    4-5 stems from spring onion
    black pepper
    (recipe called for chili flakes as well but i left them out as paste i Bought seemed spicy enough. It was.)
    Post edited by eddiec on
  • Cliffy6745Cliffy6745 Posts: 33,840
    F Me In The Brain said:
    Interested to learn about this 

    Took a chicken out of the freezer today, to cook tomorrow.  Perhaps it will have a Peruvian twist?
    So the way I did it, it was essentially grilled chicken with the green sauce so don’t think it was the exact thing but the sauce was delicious. Will be doing it again though 
  • F Me In The BrainF Me In The Brain Posts: 31,271
    Interesting.  
    Fucking lasagna, when done right, is brilliant.
    I didn't make the pasta, used dried, but that is probably the only way I feel it could have improved.

    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 33,840
    That looks really fucking good 
  • H.ChinaskiH.Chinaski Posts: 1,600
    F Me In The Brain said:
    Interesting.  
    Fucking lasagna, when done right, is brilliant.
    I didn't make the pasta, used dried, but that is probably the only way I feel it could have improved.

    Hell yeah! Looks great!
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  • Thoughts_ArriveThoughts_Arrive Posts: 15,165
    eddiec said:
    Cliffy6745 said:
    eddiec said:

    Made some Korean Spicy Pork yesterday. Marinated the thin strips of pork shoulder for about 4 hours.
    This looks awesome. What is the marinade?
    3 cloves garlic, minced
    onion sliced thin
    teaspoon ginger, minced
    1/4 cup korean chili paste- gochujang (I went to the asian market and bought it premade)
    1/4 cup soy
    3 tbsp rice vinegar
    1 tbsp sesame oil
    1 tbsp sugar
    4-5 stems from spring onion
    black pepper
    (recipe called for chili flakes as well but i left them out as paste i Bought seemed spicy enough. It was.)
    I recently purchased gochujang and gochugaru from my local Asian supermarket.
    Brilliant ingredients. 
    I might try making what you made as it looks nice. Is that kimchi in the small bowl?
    Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
  • Thoughts_ArriveThoughts_Arrive Posts: 15,165
    F Me In The Brain said:
    That looks good.
    It sure is. My nieces love it.
    Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
  • The JugglerThe Juggler Posts: 48,908
    rgambs said:
    tis the season!
    I'll have to post the finished products when I get them made, ketchup on the left, relish on the right.
    I could not have been more disappointed in our garden this year. Worst haul yet.

    This, on the other hand, looks splendid!
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  • The JugglerThe Juggler Posts: 48,908
    Ms. Haiku said:
    I just tried my first London Fog with oat milk. It is beautiful. A London Fog is a latte but with Earl Grey tea. Yummy!
    Stop it. That's a jacket from the 80's and you know it.
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  • rgambsrgambs Posts: 13,576
    The Juggler said:
    rgambs said:
    tis the season!
    I'll have to post the finished products when I get them made, ketchup on the left, relish on the right.
    I could not have been more disappointed in our garden this year. Worst haul yet.

    This, on the other hand, looks splendid!
    My pepper crop went bunk again and I am NOT HAPPY.
    Time to start my own seeds because the greenhouse stock isn't cutting it.  
    Monkey Driven, Call this Living?
  • eddieceddiec Posts: 3,881
    Thoughts_Arrive said:
    eddiec said:
    Cliffy6745 said:
    eddiec said:

    Made some Korean Spicy Pork yesterday. Marinated the thin strips of pork shoulder for about 4 hours.
    This looks awesome. What is the marinade?
    3 cloves garlic, minced
    onion sliced thin
    teaspoon ginger, minced
    1/4 cup korean chili paste- gochujang (I went to the asian market and bought it premade)
    1/4 cup soy
    3 tbsp rice vinegar
    1 tbsp sesame oil
    1 tbsp sugar
    4-5 stems from spring onion
    black pepper
    (recipe called for chili flakes as well but i left them out as paste i Bought seemed spicy enough. It was.)
    I recently purchased gochujang and gochugaru from my local Asian supermarket.
    Brilliant ingredients. 
    I might try making what you made as it looks nice. Is that kimchi in the small bowl?
    It is, but it actually didn't go well with the dish. The pork was spicy and a non-spicy (refreshing) vegetable would have been better. Next time I'll have cucumber or something with it.
  • Thoughts_ArriveThoughts_Arrive Posts: 15,165
    Made a Thai red curry the last two nights. I buy the curry paste.



    Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
  • Thoughts_ArriveThoughts_Arrive Posts: 15,165



    Adelaide 17/11/2009, Melbourne 20/11/2009, Sydney 22/11/2009, Melbourne (Big Day Out Festival) 24/01/2014
  • wasa1971wasa1971 Posts: 2,144
    Desert
    Made with apples from the market 
  • BLACK35BLACK35 Posts: 22,754
    wasa1971 said:
    Desert
    Made with apples from the market 

    I would love a slice of that, looks delicious!!!
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  • F Me In The BrainF Me In The Brain Posts: 31,271
    I'm not a big candy bar guy, which is probably why I had never heard of this before last week, when I bought one while getting some gas when it was positioned on the counter, inside.

    This is perhaps the best candy bar ever.

    The love he receives is the love that is saved
  • rgambsrgambs Posts: 13,576
    ^^^ it's pretty damn good, but I still prefer a classic 5th Avenue!

    Monkey Driven, Call this Living?
  • F Me In The BrainF Me In The Brain Posts: 31,271
    rgambs said:
    ^^^ it's pretty damn good, but I still prefer a classic 5th Avenue!

    In the freezer?  5th Ave, so good!
    The love he receives is the love that is saved
  • HesCalledDyerHesCalledDyer Posts: 16,443
    Best candy bar ever!  So of course because it's my fucking favorite, it gets discontinued.
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  • F Me In The BrainF Me In The Brain Posts: 31,271
    HesCalledDyer said:
    Best candy bar ever!  So of course because it's my fucking favorite, it gets discontinued.
    That was a good one.
    They are mostly good...again, I eat probably 3-4 candy bars a year at this point.  At one time I ate one probably every other day.
    Butterfinger and Reese's Cups were my go-tos.
    Also liked Whatchamacallits.
    Frozen Snickers bars.

    Trying to think of one I did not care for:
    Mounds.
    Another?
    Hershey's.  I would eat it...but, why?  Next to it on the shelves were things like the ones named above...and Twix...and Skor....and Three Musketeers.

    Wonder how many of the ingredients in these things are 'real food' - lol.
    The love he receives is the love that is saved
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