Got hit with a bad case of noro virus this spring, I was drinking chicken stock for days trying to get over it.
Has nutrients & works well with the BRAT diet they tell you to follow.
I’d never considered it anything more than ingredient until then, but I’d be lying if I said I hadn’t had the urge chug some chicken stock since I tried it.
Pizzegga?
Peggizza?
Epazzigg?
Appeggiz?
Nobody out appeggiz’s The Hut.
That’s a really a good point. I hadn’t eaten venison in a good while as well, but had been on the look out for a decent cut of flank to make jerky out of.
This is going to sound counter intuitive to most… but, I got that meat from a guy named Andy who lives in a trailer park at the end of my dad’s road.
Grew up knowing Andy & trusting that what he shared was safe to eat. He actually gave me 3.5 lbs of Wildebeest for jerky a few months back and it turned out great!.
I was not aware that CJD had actually been contracted by humans via venison, but will likely avoid it now. Prions are indeed scary as hell.
Yeah, that was my bad. Replied to the wrong comment with misdirected frustration.
Appreciate the input on drying.
I don’t get it either. I tried to explain the searing situation with my dad’s cooking concerns…
Guess some people just want to downvote rather than offer insight or build this community.
Thanks for that! I didn’t have my torch at my dad’s place, but that’s a great idea.
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I’m pretty sure that was grandma’s. If so, we had to have an intervention with her over that pan.
She’d become convinced she needed to lubricate it with lard every time it was used. Even when she cooked bacon in it.
“Grandma, please don’t kill grandpa by cooking pig fat in pig fat.”
It seared better than expected. My biggest problem is that my dad thinks it dangerous to use the oven above 350° & the stove top above a 5 (out of 10).
Did the best I could with the customer’s request…
I’m not sure Father’s Day is my preferred time for schnitzel and oral sex. Maybe one, but both just feels gratuitous.
It’s a cheese roll from a local shop that I doused in butter and air fried into a giant crouton.
Lol, it’s similar, but fresh baked a local shop.
It’s a cheese roll from a local shop near by. Split in half, buttered and air fried until its basically a giant crouton.
I hate corn dogs, but even I kinda want to try one of those.
Yep! Steamed for about an hour. I also enjoy it with olive oil, sea salt & desired spice blend.
I live in NC & I’ve had it served here with mayo/lemond/dijon/garlic dip. It’s not bad, but haven’t tried to replicate it.
About 75% of that artichoke was edible, but yes, some of the outer petals weren’t worth eating.
Dip the petals in drawn butter & scrape the “meat” & butter off with your teeth.
It is more artichoke than necessary, so I typically save the heart & petals I didn’t eat to make dip.
Nature taught me to use artichoke petals like a shovel for drawn butter.
Here’s the recipe.
Fair warning, this my first attempt at writing down a recipe so, measurements are guesstimated. Adjust to your liking.
I use a Sous vide so I can cook multiple pieces of chicken at once. Use it for salads, sandwiches, etc throughout the week. These tacos just kinda evolved from there.
Enjoy. If you do it better than me, please feel free to brag.
Chicken Ingredients:
Method:
Faux Crema
(Rough estimate, adjust as desired)
Crispy Shallots Ingredients:
Method:
“I’ll take a 3 piece with a side of stock, taters & gravy, a biscuit, & the wife’ll have the salmon, also with a side of stock. Chicken stock for me, she’ll have the seafood stock.
Lets go ahead & get the little ones each a grilled cheese, both with beef stock…
And let’s see here… let’s do an order of churros for dessert… what’s that? Oh yes mam, definitely another side of stock with those.”