Better than my last attempt. When I have them fresh in the restaurants in LA I love to eat at they are so amazing. If I could make them 1/2 as good I would be thrilled.
Nothing fancy, but still very tasty. Minute pork chops, corn, and leftover fried rice.
I made corn on the cob as well. But yours looks better.
Steak fajitas on my freshly made tortillas with sautéed onions and peppers, hot salsa, avocado, and sour cream. I have got leftovers for days since it’s just me here.
Steak fajitas on my freshly made tortillas with sautéed onions and peppers, hot salsa, avocado, and sour cream. I have got leftovers for days since it’s just me here.
Looks wonderful!
Don't you burn your fingers putting the lil cob ends on?
No pictures, but my crock-pot turkey, potatoes, carrots and mushrooms were delicious. Weeded for 6 1/2 hours today, so it was nice to have a hot meal waiting. Enough for tomorrow as I will be back doing the exact same thing.
Steak fajitas on my freshly made tortillas with sautéed onions and peppers, hot salsa, avocado, and sour cream. I have got leftovers for days since it’s just me here.
Looks wonderful!
Don't you burn your fingers putting the lil cob ends on?
No pictures, but my crock-pot turkey, potatoes, carrots and mushrooms were delicious. Weeded for 6 1/2 hours today, so it was nice to have a hot meal waiting. Enough for tomorrow as I will be back doing the exact same thing.
My guess is that this is not a crock-pot crowd.
I roasted the corn in the oven wrapped in foil. So I didn’t have to reach into a boiling pot of water. I just pulled it out of the oven with tongs and stuck the little holders on.
Crock-pot turkey sounds delicious. I have a small crock pot but the few times I have used it the food did not come out good for me. I work at home so if I need to slow cook something I just use the oven. But I was thinking of getting an Instapot.
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For sure not a part of the wedding for 6.5 hours crowd if I can avoid it!
Love slow cooked stuff but don't have a good relationship with our crock pot.
Thanks. They actually came out good for my first time making them. I have only been posting to this thread for a short time but you all have motivated me to up my cooking game. Coming on here has been great since the corona lockdown. Since I can no longer cook for anyone in person right now I can cook with you guys virtually.
Maybe we all should do a virtual potluck over Zoom. We can eat, drink, and talk about food and Pearl Jam.
Steak fajitas on my freshly made tortillas with sautéed onions and peppers, hot salsa, avocado, and sour cream. I have got leftovers for days since it’s just me here.
Looks wonderful!
Don't you burn your fingers putting the lil cob ends on?
No pictures, but my crock-pot turkey, potatoes, carrots and mushrooms were delicious. Weeded for 6 1/2 hours today, so it was nice to have a hot meal waiting. Enough for tomorrow as I will be back doing the exact same thing.
My guess is that this is not a crock-pot crowd.
I roasted the corn in the oven wrapped in foil. So I didn’t have to reach into a boiling pot of water. I just pulled it out of the oven with tongs and stuck the little holders on.
Crock-pot turkey sounds delicious. I have a small crock pot but the few times I have used it the food did not come out good for me. I work at home so if I need to slow cook something I just use the oven. But I was thinking of getting an Instapot.
I grew up with mom using a crock-pot and a pressure cooker. (An old time Instapot.) Won a small pressure cooker, but I have only used it a time or two. It's the reason I haven't gone Instapot.
I haven't really been using the crock-pot much since I have been home. When making meat, I tend to shim it up with some whole carrots so it isn't boiled. I always make my corned beef in there. Definitely not an appliance for everyone, but I love the ones I own.
Looks great. There used to be a restaurant down the street from me called Weschler’s Currywurst. I had always meant to try it. But it closed. I love the spice combo you posted. Now I wish I had gone there.
I would think wurst wouldn’t pair well with curry, but that sounds interesting and looks yummy.
I have to admit, the first time I saw it when we were in Berlin, my reaction was “eww.” Then I tasted it and my world changed lol. I found a great recipe online. It’s easy and takes about 20 minutes to prepare. I use a weisswurst for mine and a Bavarian-style wiener for the husband. Both are very mild in flavour and let the curry shine. The fries are the best accompaniment so far. I prefer them over potatoes or rice.
I would think wurst wouldn’t pair well with curry, but that sounds interesting and looks yummy.
I have to admit, the first time I saw it when we were in Berlin, my reaction was “eww.” Then I tasted it and my world changed lol. I found a great recipe online. It’s easy and takes about 20 minutes to prepare. I use a weisswurst for mine and a Bavarian-style wiener for the husband. Both are very mild in flavour and let the curry shine. The fries are the best accompaniment so far. I prefer them over potatoes or rice.
Thank you for sharing this!! I'm a huge wurst/sausage fan and I've never had the opportunity to try this combination that's become so popular in the lands of wurst.
Are you in Europe? Tell us more about the wurst to be used and how we can procure the right kind. I'm guessing a weisswurst is a white sausage?
My good buddy just sent this to me. Lives nearby and we hang out a lot in non-Corona times. This sucks. Pulled pork sandwiches, ribs and Romanian sausage. Might need to have him do a curbside pickup for me.
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Oh wow!
I know our cabbage family friends are controversial. A load of them searing in stovetop before they move to a hot over. Got some onion jam brewing next door.
Brussels sprouts are amazing, especially when seasoned properly. A sushi place we (used to) go to has the best I’ve ever had. Not exactly sure what they season them with, but they’re damn good.
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Simple salt pepper. I like to put onions and garlic on with, but my wife has reactions so o made the onion on the side to add. Want those fuckers burnt looking and wonderful tasting.
The love he receives is the love that is saved
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And the Japanese do shit right with sprouts - have had some amazing ones as well.
And the Japanese do shit right with sprouts - have had some amazing ones as well.
I think they cook them with soy sauce. Not 100% sure of that. Once the world resumes and I can get there I’ll ask. But you’re right. Something with the Japanese preparation is different in a real good way.
Little soy is good with any cabbage. The more important thing is just that there's some salt, which helps with the Mailard reaction, which is what really matters most! Anybody here ever have kohlrabi? It's amazing, water chestnut texture with full cabbage flavor.
Oh yeah, that meat. Fuck me. That's something else. I don't know Romanian sausage, but I sure wish I did.
Monkey Driven, Call this Living?
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Made a salad that was sort of a downer. I made it just right (actually o didn't let my balsamic reduction cool long enough so that wasn't right) but it was minus fresh basil, which I can't seem to get, and the romaine and cherry toms are so weak right now compared to how they should be in a good month. Pecorino goes well with this mix, though.
Will make again in a month and will be 5x as good.
I know our cabbage family friends are controversial. A load of them searing in stovetop before they move to a hot over. Got some onion jam brewing next door.
Onion jam - yum. I bet that tastes good on a multitude of things.
My good buddy just sent this to me. Lives nearby and we hang out a lot in non-Corona times. This sucks. Pulled pork sandwiches, ribs and Romanian sausage. Might need to have him do a curbside pickup for me.
It’s all good. I haven’t had ribs in a while. Might have to be my next takeout order.
Comments
Don't you burn your fingers putting the lil cob ends on?
No pictures, but my crock-pot turkey, potatoes, carrots and mushrooms were delicious. Weeded for 6 1/2 hours today, so it was nice to have a hot meal waiting. Enough for tomorrow as I will be back doing the exact same thing.
My guess is that this is not a crock-pot crowd.
2016: Lexington and Wrigley 1
Love slow cooked stuff but don't have a good relationship with our crock pot.
I haven't really been using the crock-pot much since I have been home. When making meat, I tend to shim it up with some whole carrots so it isn't boiled. I always make my corned beef in there. Definitely not an appliance for everyone, but I love the ones I own.
2016: Lexington and Wrigley 1
I had breakfast for dinner
Cereal?
A bowl?
And a non-food bowl, of course
The recipe if your interested:
http://www.thekitchenmaus.com/homemade-currywurst/
But of course!
The diner we used to frequent would call that a 2x2x2.
Always good
Are you in Europe?
Tell us more about the wurst to be used and how we can procure the right kind.
I'm guessing a weisswurst is a white sausage?
I know our cabbage family friends are controversial.
A load of them searing in stovetop before they move to a hot over.
Got some onion jam brewing next door.
Want those fuckers burnt looking and wonderful tasting.
The more important thing is just that there's some salt, which helps with the Mailard reaction, which is what really matters most!
Anybody here ever have kohlrabi?
It's amazing, water chestnut texture with full cabbage flavor.
Oh yeah, that meat.
Fuck me. That's something else.
I don't know Romanian sausage, but I sure wish I did.
I made it just right (actually o didn't let my balsamic reduction cool long enough so that wasn't right) but it was minus fresh basil, which I can't seem to get, and the romaine and cherry toms are so weak right now compared to how they should be in a good month.
Pecorino goes well with this mix, though.
Will make again in a month and will be 5x as good.