I got in the deep freeze for some breakfast sausage last night and noticed that the vacuum seal failed on one of my largest rack of ribs, so spares for dinner tonight! Firing up the smoker soon!
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F Me In The Brain
this knows everybody from other commets Posts: 31,660
While that pasta dish up there looks primo, where do you folks stand on olives themselves?
I love the oil but in its original form? Nope. Too salty and the taste just doesn't do it for me. I know some people who absolutely love all or specific varieties.
It's another food on my "tried but won't eat anymore" list.
I love olives. They go so well on a platter with cheese, prosciutto and tomatoes. I don't have a particular favorite but I do enjoy Kalamatas. My brother likes to marinate green olives in extra virgin oil with a few chunks of garlic. Pasta with olives, anchovies and fresh tomatoes is one of my go to lunches when I'm in a rush.
While that pasta dish up there looks primo, where do you folks stand on olives themselves?
I love the oil but in its original form? Nope. Too salty and the taste just doesn't do it for me. I know some people who absolutely love all or specific varieties.
It's another food on my "tried but won't eat anymore" list.
I love olives. There are many different types Each with their unique taste and textures. Some I love better than others. I just can’t stand those black olives that come in a can. But I love most other kinds. Capers as well.
I loathed olives when I was younger. Not the case now. My favs are kalamata, black lives in pizza and learning to like green olives. Love capers in tuna and salmon sammies.
Dinner tonight is bbq steak with blue cheese topping, leftover pasta from the other night., fried mushrooms with butter, sea salt and a splash of Worcestershire sauce, and finally, Caesar salad.
"What the CANUCK happened?!? - Esquimalt Barber Shop
I absolutely love olives. Haven’t met an olive I don’t like. Blue cheese stuffed olives in a dirty martini...perfection! But this isn’t the vodka thread 😂
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F Me In The Brain
this knows everybody from other commets Posts: 31,660
I prefer without the blue cheese, but every thread should be the vodka thread
While that pasta dish up there looks primo, where do you folks stand on olives themselves?
I love the oil but in its original form? Nope. Too salty and the taste just doesn't do it for me. I know some people who absolutely love all or specific varieties.
It's another food on my "tried but won't eat anymore" list.
I love olives. There are many different types Each with their unique taste and textures. Some I love better than others. I just can’t stand those black olives that come in a can. But I love most other kinds. Capers as well.
I loathed olives when I was younger. Not the case now. My favs are kalamata, black lives in pizza and learning to like green olives. Love capers in tuna and salmon sammies.
Dinner tonight is bbq steak with blue cheese topping, leftover pasta from the other night., fried mushrooms with butter, sea salt and a splash of Worcestershire sauce, and finally, Caesar salad.
That looks amazing. Blue cheese on steak is the best. I also think that leftover pasta is better than the first night. That whole plate of food looks perfect.
I’m a one (or couple) trick pony compared to some of you fine cooks, but I do like dialing in the few things that I cook often and somewhat well. We’ve been doing a little omelette station at home lately and I’m getting it down. Trying to keep the egg around the same thickness on each side with a symmetrical fold (my OCD kicking in 😂). This was spinach, green pepper and onion. Pepper, cayenne, Parmesan and hot sauce on top.
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F Me In The Brain
this knows everybody from other commets Posts: 31,660
That looks really good. Ever work on a French Omelette? I was semi obsessed and dialed it in for a month or so until I was really happy with consistent product. Something simple - and I don't eat breakfast much - but damn, it is amazing.
That looks really good. Ever work on a French Omelette? I was semi obsessed and dialed it in for a month or so until I was really happy with consistent product. Something simple - and I don't eat breakfast much - but damn, it is amazing.
Thanks. I haven’t tried a French omelette. I’m going to have to look it up and see if I can work it in. I like trying new things and variations of foods. I usually do omelettes on weekends so I’ll plan on giving it a whirl next week.
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F Me In The Brain
this knows everybody from other commets Posts: 31,660
Lots of videos. I like that smarmy bastard Ludo LeFebvre and he has a number of spots where he shows his method. Very basic, but like many basic things you can get better and better, quickly. Let us know how you like once you make some!
Beef stroganoff is something I grew up on but have never made myself either. May have to get on that too. Looks good!
Highly recommend that you both make it. It’s one of my favourite comfort foods. I prefer it with ground beef over steak. It feels more “homey” to me. But to each their own.
"What the CANUCK happened?!? - Esquimalt Barber Shop
Comments
Firing up the smoker soon!
I don't have a particular favorite but I do enjoy Kalamatas.
My brother likes to marinate green olives in extra virgin oil with a few chunks of garlic.
Pasta with olives, anchovies and fresh tomatoes is one of my go to lunches when I'm in a rush.
I'm stuffed to the ears and I'm 4lbs over weight for the day, but damn it was so good.
Dinner tonight is bbq steak with blue cheese topping, leftover pasta from the other night., fried mushrooms with butter, sea salt and a splash of Worcestershire sauce, and finally, Caesar salad.
Ever work on a French Omelette?
I was semi obsessed and dialed it in for a month or so until I was really happy with consistent product. Something simple - and I don't eat breakfast much - but damn, it is amazing.
Very basic, but like many basic things you can get better and better, quickly.
Let us know how you like once you make some!
used up the leftover steak tonight with a beef and broccoli stirfry. Added carrots and mushrooms. The fresh ginger really makes it though.
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