
YvetteMT
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Everything posted by YvetteMT
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Back here I shared my smoked salmon technique. I've got another batch started today with all of the FTPeck kings, no alaskan fish. With that, I'm trying a dry brine as was suggested in hopes of a firmer fish. Fingers crossed. I'll give them a shake every few hours. In 6 hours or so, I'll pull them out and set them up on racks in the fridge to dry overnight. Tomorrow, smoke.
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Gf pizza with onion, olive and mushroom. (Also today's breakfast) A drastically out of season "BLT" and corn (BLO for him, BLOAT- bacon, lettuce, onion, avocado, tomato for me). He requested BLTs and since I rarely get requests... and a disappointing gf chicken strip sandwich with tots. (Needed more stuff on it, I was tired and over it)
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I'd like that same mountain! I'll add in brie and Pecorino Romano to what's been mentioned. And cheapass white American slices.
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@C. sapidus between your lunch above and your usual breakfasts, I'd pay good money for a seat at your kitchen table! And onto my work salad- romaine, radish, green olives, pickled beets, ham, pepitas, and poppyseed dressing.
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French toast casserole (with nutmeg instead of cinnamon as houseguest is allergic), strawberries, toasted pecan maple syrup and bacon. I typically don't like sweet breakfast but this was good.
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Today's work salad- beets, carrots, onion, tomatoes, radish, olives, hb egg, smoked salmon, cauliflower, poppyseed dressing. And romaine buried underneath.
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@Shel_B i appreciate your review on the ground meat masher upper. I was also of the "that's a gimmick" mindset but, adding to cart today!
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I lose my head everytime I spot the Corningware cornflower in the wild! I have stacks of the stuff- my problem is I don't use it. It's purely nostalgia for me- my grandmother used them a great deal. If I was smart I'd try to trade them for pink Pyrex that I love.
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Welcome! My team routinely works 12-14 hour days for weeks at a time and we've come to the realization that figuring out food after 7pm isn't worth it- we're tired and just want showers and sleep (and beverages). So we take turns doing dinners- soups, takeout pizza, roasted chickens, Taco nights etc etc. And the one thing Partner requested when I got home- charcuterie. Swiss, blueberry goat and beehive cheddar. Elk thuringer, salami, turkey, salmon and salmon dip. Cowboy candy, olives, pickled asparagus. this dip that i brought home with me,reminded me of pimento cheese. I need to engineer this because I love it, super garlicky with a little heat kick. The Simple Mills is our regular gf cracker. The TJs was new to us and worked nicely with the salmon dip.
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I blame any blurry pics on the whiskey. Couple meals(steaks) made on anemic hotel burner. Couple meals made by coworkers. (Pot roast, chicken). And I made a charcuterie spread when it was my turn to feed the group. Apparently I didn't take any grilled cheese pictures despite eating them a lot. I promise they weren't as pretty or fancy as what @Maison Rustique posted earlier.
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I am a huge fan of TJs. My nearest store is 6 hours away so anytime I get near one, I have to visit. These were a grown up version of Funions- not as oniony or as airy. Will definitely buy again.
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I'm anxious to hear about the Tillamook cream cheese. I love Tillamook (they have a sea salt honeycomb ice cream that I'd go to blows over!).
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Franz gf everything bread, turkey, dill pickles onion and mustard. Green olives and cauliflower on the side
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