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Any of you guys have one? Just got one for Christmas. Seems pretty awesome. Any kick ass recipes?
We have had one for several months. My wife is slinging out something new twice a week. It's pretty good. Its def. Fast
Any of you guys have one? Just got one for Christmas. Seems pretty awesome. Any kick ass recipes?
I made these for the Bears/Rams game a couple weeks ago... as an appetizer, not on a sub roll or over pasta like the recipe indicates.
https://www.fromvalskitchen.com/2018/ip-mozzarella-stuffed-meatballs/
Was delicious. I used ground turkey instead because it's what I had laying around.
I also added 1/2 TSP of brown sugar to the sauce.
You really should keep your ground turkey meat in the fridge.
Cooks better when it's been sitting at room temperature. Also, letting it sit out before cooking prevents sweaty hands and feet.
You are liable to kill someone you donkey.
I think you know my caution when cooking. Everything is meticulously researched. You warned me about the health and food hazards of my basement grille setup 3 winters ago and it still has been flawless with the exception of the small grease fire that melted my industrial plastic sink.
I think you know my caution when cooking. Everything is meticulously researched. You warned me about the health and food hazards of my basement grille setup 3 winters ago and it still has been flawless with the exception of the small grease fire that melted my industrial plastic sink.
Got any recipes for clear food?
Also, sorry about your sink. I hope that you upgraded to a cast iron sink, which curiously enough, if you fit it with a grilling grate, you can leave your weber outside for the winter and just grill directly on the sink top - makes cleanup easy too, you literally can just wash the ashes down the drain!
Do NOT leave your chicken out for a couple of days before making that.I think I'm gonna give this a whirl for dinner:
https://lifemadesweeter.com/instant-pot-lemon-garlic-chicken/
You have to let the chicken come up to room temperature like steak. I've been dry aging a new batch on my counter for the last week. It should be money by now.Do NOT leave your chicken out for a couple of days before making that.
do NOT make carpaccio with itYou have to let the chicken come up to room temperature like steak. I've been dry aging a new batch on my counter for the last week. It should be money by now.
You have to let the chicken come up to room temperature like steak. I've been dry aging a new batch on my counter for the last week. It should be money by now.
See I've been trying to tell this dorkchop the same thing for years.
dorkchop???
From the guy who thinks that Egg Drop Soup is a Thai dish, that is pretty rich. Idiot.
IDIOT!