TOPIC: What do you like to cook?

My moms recipie involves a caramelizing onions, garlic, and a chipotle pepper mixing in the prefried ground beef with a bit of soy, ginger, apple cider vinegar, brown sugar, and ketchup and serving the whole thing on a crunchy kizer bun with a dill pickle. Not sure where she found it but man is it good.

going cheap tonight.

Tyson Anytizers honey bbq bites dumped over a bag of ore ida crinkle cut fries.

eat with a fork. mmmmmmmmmmmmmmm

Picc wrote: My moms recipie involves a caramelizing onions, garlic, and a chipotle pepper mixing in the prefried ground beef with a bit of soy, ginger, apple cider vinegar, brown sugar, and ketchup and serving the whole thing on a crunchy kizer bun with a dill pickle. Not sure where she found it but man is it good.

The pepper would kill me but MAN that sounds awesome

Tonight was spaghetti.

Mix of 1/3 italian sausage 2/3 96% ground beef, strained the sausage grease.

Mix of 1/2 basic garlic Bertolli sauce 1/2 traditional Bertolli sauce

all served on Spaghetti.

Got enough for 3-5 more meals as well.

Tonight we had leftover pasta mixed with broccoli and canned salmon. Yum

I made birria tacos over the weekend and the only downside to the entire thing was spending the day smelling them in the slow cooker and having to wait to eat them. For the record, that pepper marinade is DRINKABLE is you like spicy peppers. I'm going to be using the marinade for all sorts of things after tasting it.

Birria Tacos

going with plain ole french toast. i do keep adding cinnamon as i use the batter. i hate when i lose too much flavor. also going to have some thick sliced platter bacon.

today, i got the bacon steaks i ordered. i did some cutting, but it is thick like a hamburger. i put it on buns and made some homemade tater skins.

TASTY.

Olive oil, fry garlic, add ground pork to brown, mix in harissa (2tbsp), shallots, salt, pepper, dukkah, sliced radishes, deglaze with some red wine. I have only ever grilled radishes so was curious how it would turn out in stir fry.

Kind of bland. Options for what to eat stir fry with were rice, pasta, naan, or Trader Joe's Thai noodle bowl. Laziness to go with noodle bowl as would have to cook rice or pasta also since they don't come with a protein and are pretty bland themselves, I've liked to dump my stir fry experiments into them.

Finish with some sweet basil (couldn't find the Thai basil, maybe finished it) and cashews (which I avoid stir frying as I don't like them getting softer, so I add them afterwards).

Nothing special. Probably should use more harissa as I'm not getting a lot of flavor from it. Radishes are taking place in texture of bamboo shoots or whatever and are okay. If I had an onion, would have used that instead of shallots and that would have likely been better. I suppose I'll finish the leftover pork either straight or with rice, though naan would be faster.

Of course, lots of possibilities for herbs, spices, or something like citrus juice/vinegar to try to make it actually good. Took about half an hour to make, btw.

KaposztáS TéSzta
Rakott Krumpli

If you know what these are we can be friends.

I have been making my own knock-off version of Panera's breakfast souffles, they have been quite tasty.

I've been perfecting my grilled sandwiches since I've been eating from home so often. These are not intended to be healthy, but rather tasty.

Heat up a large flat pan, preferably over a nice medium-heat gas flame
Toss in a tablespoon of butter, let it melt, distribute evenly
Toss some garlic-infused himalayan salt evenly on the butter
Place your 4 slices of bread in the butter
slice of your preferred cheese on each slice of bread
slice of your preferred meat on top of the cheese
spicy brown mustard goes on 2 of the half-sandwiches you've built so far
sprinkle some crispy fried garlic on the sides with the mustard
after 30-seconds to a minute (depending on how hot you've got thing) close up the sandwiches
if needed, flip and cook until desired doneness (keep in mind that you want to flip as little as possible so that you aren't scraping the garlic/salt off the outside)