- Joined
- Mar 11, 2013
- Messages
- 1,052
- Reaction score
- 1,678
I'm afraid I cooked a pizza with my phone tonight. Tried a new place. Pizza didn't look like much, but that pepperoni actually has a pretty good kick to it!
How could anyone be like thisfor those who don’t like any of the spice in their life
How could anyone be like this
Its a thing! I swear! Not a good thing, but a thing!
I'll take the bacon wrapped asparagus, but hold the baconAnd tonight, for those who don’t like any of the spice in their life, we are also offering seasoned and seared, bacon wrapped asparagus!
View attachment 294929View attachment 294930View attachment 294931
@SportPoniesIts a thing! I swear! Not a good thing, but a thing!
I only need one spice in my life
SaltI only need one spice in my life
Salt
Salt is technically a mineral, not a spice. I don't think it counts.
Pepper, on the other hand...
My one past that would probably be... can I do a mix? Like Old Bay or poultry seasoning? Maybe the most useful. Oh! Taco seasoning. Supeer important.
I'll be right there! Just gotta narrow down where you live....perhaps you would like some fresh pico instead!
View attachment 295096View attachment 295097View attachment 295099View attachment 295100
Omgperhaps you would like some fresh pico instead!
View attachment 295096View attachment 295097View attachment 295099View attachment 295100
In my experience vegetables that dry out often need more olive oil on them, although I've never used an air fryer so not sure if that just happens more often with air fryingok need some advice. tried roasting a mix of butternut squash, sweet potato, and brocolli stems in my air fryer. I used salt, pepper, italian seasoning, and olive oil. the veggies were nice and roasty, but "dry". any suggestions for a sauce? or should I have used more oil on them? or drizzled some after they were done?
If you've had pomegranate juice before, just concentrate and thicken that flavour. I've actually basically accidentally made it before while trying to candy pomegranate seeds, haha.i have seen bobby flay use pomegranate molasses...lol what does it taste like?
I've only ever seen it one place, at a Central Market back home.I’ve had a hard time finding pomegranate molasses before. I never have, actually, but I haven’t looked lately either...
ok need some advice. tried roasting a mix of butternut squash, sweet potato, and brocolli stems in my air fryer. I used salt, pepper, italian seasoning, and olive oil. the veggies were nice and roasty, but "dry". any suggestions for a sauce? or should I have used more oil on them? or drizzled some after they were done?
Hey you're basically my partner. Except he can only cook in bulk so we have eight pounds of whatever he spent 4 hours making.To clarify, I didn't make my dinner either lol
Husband did, like always
I can make pasta or spend 4 hours on a single dish
Oh man. Texas area? If so, I loooooved Central Market as a kid in Houston. I recently visited a friend still local and he put up with the hour drive from his place to go visit again. I literally stashed two olive loaves in my carry-on home.I've only ever seen it one place, at a Central Market back home.
I think she included the link as a hyperlink of the words!I cooked a large quantity of chips and guac last night. It's been a bitch of a last two weeks and when I'm stressed I stop eating. I have about -15 lbs to lose at the moment, so I needed something high-calorie that would actually tempt my appetite a bit. And hey... I actually did eat something!
Also @Trilt I'd love that stew recipe if you're willing to share. Those are things I love and it looks delicious!
Ah... so she did! Thank you for pointing that out. Between me and the dog both trying to die last week I'm not running on much of anything but stubbornness right now....I think she included the link as a hyperlink of the words!
I only somewhat followed the recipe, too, but that's basically how I cook haha. I actually do really recommend some sort of contrast in it; it's kinda a one note recipe on it's own. I dumped a half container of chopped capers into mine, but olives or just some lemon on top would prob taste good too!Ah... so she did! Thank you for pointing that out. Between me and the dog both trying to die last week I'm not running on much of anything but stubbornness right now....
groceolives
capers tho?groce
Capers are goodcapers tho?
Damn... I definitely would've asked for the recipe!I don’t know what I did because I didn’t use measurements but it was so delicious. Now I’ll never be able to recreate it...
Some sort of mushroom garlic parm cream sauce? This is after I killed most of it in like five seconds flat so not the best photo View attachment 299345
I still don’t know what I did but maybe you can recreate it? I am a terrible cook so the fact this was so delicious is amazing meDamn... I definitely would've asked for the recipe!
You sound like you've joined the vmh and @Trilt school of cooking. Rule #1 is you forget to measure everything and you substitute half of the recipe, assuming there ever was a recipeI still don’t know what I did but maybe you can recreate it? I am a terrible cook so the fact this was so delicious is amazing me
Add butter to probably too small frying pan. Dump in container of mushrooms (rinsed but not perfectly dried). Add a knife full of diced garlic from a jar. Is it too much garlic? It drips from the knife and your roommate makes a face. No, there is no such thing. Add more. Have on medium high heat and then turn down to medium when it’s bubbling. Reduce. Reduce more. Did you reduce too much? Who knows. The mixture is starting to stick to the pan a lot. Add cream. Get courageous. Add more cream. Regret how much cream you added. Dump in some grated parm, like a baby’s fist size bit. Add salt and pepper. Oh geesh I didn’t mean to add that much pepper. Reduce. Hmm this looks edible. Eat. Be amazed. Optional: Cry and send a photo to your sister when you realize you’ll never be able to recreate it.