My issue is with the actual flipping of the omelette. I can never manage to get it right, so I end up making deluxe scrambled eggs instead of a proper omelette.
I woke up early today and made biscuit sandwiches for the office. Sharp cheddar, egg, and pork sausage patties in various configurations. They were a hit and got absolutely destroyed. I did the sausage and eggs in the oven separately. Never done them this way before, but it came out perfect and only took like 20m (which I used to nap, of course).
Seems like a nice meal prep to do for road trips. Just stop in at a convenience store and use the microwave real fast and maybe get some beverages while I'm raiding the place.
The best part was the price. The disposable foil pan for serving was $2, the bag of frozen biscuits was $3.50, the cheese was $2.50, and the sausage was $3.50. I got the eggs for free from my boss's hobby farm. All told, around $12 for everything, and it made 16 huge sandwiches, and I have leftover cheese and biscuits. A dozen donuts has nothing on this.
The duck looks great. I am sure it was cooked and tasted perfect. May I ask about the artichoke plant? How much space and condition of soil and light do they desire? How much of a harvest and how do you cook them? Thank you in advance for your knowledge and time.
May I ask about the artichoke plant? How much space and condition of soil and light do they desire? How much of a harvest and how do you cook them? Thank you in advance for your knowledge and time.
Artichokes are native to the Mediterranean, so they need a moderately-warm, humid climate. Even a couple days of frost in the Winter can kill off your plant. For example, I live in a place where it doesn't snow, so I personally don't have to deal with that issue. Artichoke plants can get pretty big (over six feet tall) and they can spread like a weed, so you will need quite a bit of space. One plant can yield up to around ten flowers depending on conditions. Once bloomed, they do attract a lot of pollinators, so if that's something you like in a flower, there's also that.
As for cooking, You'll wanna take some scissors and cut off the pointed ends of the outer petals and then use a serrated knife to cut the points off of the inner petals. Then, you just steam the whole flower buds in a large pot with a couple inches of water for an hour while making sure to add more water after 30 minutes. One large artichoke can feed up to 2-3 people. You just take the petals, dip them in melted butter, and scrape the meat off with your teeth (This might seem like obvious info, but I've met people who assumed the heart was the only edible part of the flower).
Artichokes are native to the Mediterranean, so they need a moderately-warm, humid climate. Even a couple days of frost in the Winter can kill off your plant. For example,
As for cooking, You'll wanna take some scissors and cut off the pointed ends of the outer petals and then use a serrated knife to cut the points off of the inner petals. Then, you just steam the whole flower buds in a large pot with a couple inches of water for an hour while making sure to add more water after 30 minutes. One large artichoke can feed up to 2-3 people. You just take the petals, dip them in melted butter, and scrape the meat off with your teeth (This might seem like obvious info, but I've met people who assumed the heart was the only edible part of the flower).
You just take the petals, dip them in melted butter, and scrape the meat off with your teeth (This might seem like obvious info, but I've met people who assumed the heart was the only edible part of the flower).
Using the last half lb of pot roast and the meat of two chicken thighs from dinner the other day, and cooking them up with a can of generic tomatoes with chiles, and a sweet onion. I'm gonna throw that in my rice cooker with a cup and a half of rice, let the whole thing go, and see what happens. Hopefully easy dinner! Should I add a can of beans, or no? ETA- Ooh! Bonus Sazon!
Very regional I suppose but we always take Cuban sandwiches. But you gotta used roast pork not the sliced lunch meat stuff. And not 2lbs of ham and 1oz of pork like too many people do. It's a little work to make but damn it's a good lunch stop.
I try new places I pass along the way, else some sort of snack like Combos just to have on hand and not spoil the appetite. If you're passing a classic diner or some mom & pop deli and don't stop in favor of home slop you're lugging along to save literally $10-20 on a new experience.......maybe don't road trip.
Very regional I suppose but we always take Cuban sandwiches. But you gotta used roast pork not the sliced lunch meat stuff. And not 2lbs of ham and 1oz of pork like too many people do. It's a little work to make but damn it's a good lunch stop.
Cubanos are god-tier sandwiches, period. They're like the proper evolution of a chicken sandwich full of pickles, mustard, and arguably better overall flavor.
Else did a quick mushroom and bok choi stir fry today after dealing with the stomach all day.
If you're passing a classic diner or some mom & pop deli and don't stop in favor of home slop you're lugging along to save literally $10-20 on a new experience.......maybe don't road trip.
It's a recurring road trip to see family through mostly lack of civilization. Driving from point A to B because flying doesn't logistically make sense type of road trip.
It's a recurring road trip to see family through mostly lack of civilization. Driving from point A to B because flying doesn't logistically make sense type of road trip.
Fair enough. I've done my share of repetitive A to B's, but I'd save my appetite to the destination as it was worth it every time. My big and epic road trip was with an ex-friend who was rushing the entire way and would only stop for Shitway or Goyhop because "he knew what to expect" as opposed to trying something more one-off and local to the pit stops, and I'm never doing that shit ever again.
Fair enough. I've done my share of repetitive A to B's, but I'd save my appetite to the destination as it was worth it every time. My big and epic road trip was with an ex-friend who was rushing the entire way and would only stop for Shitway or Goyhop because "he knew what to expect" as opposed to trying something more one-off and local to the pit stops, and I'm never doing that shit ever again.
Trying new food is usually a highlight of traveling for me too but I really can't explain how much there is nothing good waiting for me at my destination without doxing myself and my relatives lol. So I finally just started taking my own food since I don't want to eat Taco Bell garbage when I arrive.
Think I'll take a crack at the Cuban sandwich idea even though I can't get the proper bread here. Goddamn I miss Florida Cuban sandwiches.
But isn't delegating your fam to prep stuff an option? Or does the locale rub off on that option too? Like have 'em prep ya some cubanos for your arrival or something?
Hell, braised pork is something I might just try next week after I go through cheap wings I scored today.
But isn't delegating your fam to prep stuff an option? Or does the locale rub off on that option too? Like have 'em prep ya some cubanos for your arrival or something?
I would be very surprised if my inlaws knew what a cubano is. Let's just say when we visit I do much of the cooking out of self-preservation.
The other side of this is that the trip there is very beautiful and if the weather is nice I take my time and maybe go swimming, but that turns the drive into something that takes up the whole day so gotta be well provisioned in any case. You have to plan accordingly when car trouble means you might be stuck somewhere for hours with no cell service until law enforcement or a good samaritan turns up.
Idk if they are everywhere but in my portion of the country they have those roadside stands they advertise on the interstate that sell like wine and pecan logs and all kinds of bullshit trinkets. If you've never stopped at one of those, you're gay and very possibly a homosexual. Like you don't need a baby alligator and a 2" pecan pie.
Roast a whole duck over leeks and carrots with a bit of stock. The duck crisps up and the veggies melt into a sauce. Very nice. Adapted from a Fergus Henderson recipe.
I made a pot of mac and cheese to finish off a bag of shredded cheddar and goddamn, it is good. I know you’re supposed to shred your own cheese for best results but I wanted to use up this cheese, so the slight texture difference was no big deal. I also didn’t have milk and used heavy whipping cream instead, which made the sauce much thicker. Also, this might sound a bit odd but I added in tuna and shelled edamame too and loved it.
8 oz. macaroni
3 Tbsp butter
3 Tbsp all-purpose flour
2 cups whole milk
½ tsp onion powder
½ tsp garlic powder
½ tsp paprika
¾ tsp salt
¼ tsp black pepper
½ tsp hot sauce
2½ cups sharp cheddar cheese(shredded, (250g))
1.) Cook the macaroni according to the package directions (boil for 7-8 minutes, or until tender). Drain the macaroni in a colander and set aside.
2.) Place the butter and flour in a medium pot over medium heat. Whisk until the butter is melted and the mixture begins to bubble. Once bubbling, continue to whisk and cook for one minute.
3.) Once it thickens, turn the burner off. Season the sauce with onion powder, garlic powder, paprika, salt, pepper, and hot sauce. Whisk to combine.
4.) Add the shredded block cheddar a handful at a time, whisking until each addition melts before adding more. If the sauce cools too much, briefly return it to low heat, but don’t let it boil, or it may separate and turn grainy.
5.) Add the cooked and drained pasta to the pot with the cheese sauce and stir to combine. If your pasta appears to be drowning in cheese, don’t worry! It’ll be the perfect consistency as the macaroni absorbs the sauce and thickens up.
Mac and cheese is uniquely able to take on other stuff and remain fucking awesome. Even back when I was a kid cooking for my younger siblings, I'd chuck stuff like peas, smoked sausage, tuna or whatever was in the pantry in.
As for myself, I'm smoking some chicken thighs and serving them with rice and roasted asparagus today.
