chileheadmike
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Posts posted by chileheadmike
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Chile Colorado. I tried to steam the chiles on the rack, but that didn't work. I put them in the water and put the rack on top to keep them submerged. Diced country style pork ribs and roasted the bones. Made stock. Next day I browned the meat in saute, and added onion garlic and a little diced celery. Then the Chile pasta and stock.
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Really bad "Chinese" food in honor of the new year.
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I got some half runners at the farmer's market last year. Those things needed all day cooking. They sure were good when they were done though.
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In the water. I had some home made chicken stock, I diced an onion, tossed in 3 strips of bacon, lots of fresh cracked pepper, worcestershire, and a few dashes of tobasco.
I've only had the thing for a week or so. So far I've cooked eggs, the green beans, some steamed chicken breasts for my dieting wife, and a batch of chile colorado. I took pics of that, I'll post them later. Pretty good success so far, I like
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I may be in the minority, or the only one, but I like green beans cooked soft. I usually cook them all day in a crock pot to get them this way. Other vegetables I prefer al dente, but not green beans. 1.5 hours worked just fine for me.
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Smashburger has a burger with cheese, guacamole, and fresh jalapenos. It's pretty good. I dislike the shoestring fries though.
I had Freddy's once, a few years back in Manhattan, KS when my daughter was at K-State. Seemed ok, nothing too memorable.
There's a Shake Shack that opened about a mile from our house here in Lexington. Haven't been yet.
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I like them soft. I may have gone overboard. They were good though.
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I'll wash unused utensils. They all go into the DW business side up, except steak knives. I think they get cleaner that way.
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Best steak I've had was at Grill225 in the Market Pavillion Hotel. My wife and I were staying there and they gave us a $50 voucher for food/drink at either the restaurant or the rooftop bar. We'd driven all day to get there so we went to the restaurant. I was looking forward to some seafood when the waiter said, "All of our steaks are 45 day dry aged prime". I had the ribeye.
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It's been a few years, but my wife and I had an excellent dinner at Husk. I hope they haven't gone downhill.
Love Pearlz, super crowded and I don't think they take reservations but really good oysters.
And I think it's a chain, but I always seem to end up at Blind Tiger for late night... stuff.
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Ended up with chile con queso, chicken wings tossed in ginger/soy/garlic/sesame sauce, deviled eggs, ABTs, and hickory smoked rib tips.
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It's just me and my daughter for the game, and she hates football. She's requested appetizers, but gives no specifics. I should head to the store soon or maybe procrastinate another hour or so.
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My wife ordered one for me for Christmas. Arrived yesterday. These things are popular.
1st cook was green beans and new potatoes with some bacon and onions. 1.5 hours for the beans then added the potatoes and 20 minutes later they were done.
Did hard cooked eggs this morning. 6 eggs, cup of water and 5 minutes on high pressure then 5 minutes on natural release, then release the steam and run under cold water. Perfect, yolks done, no green, peeled easily.
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51 minutes ago, Toliver said:
Yes. This. If they're still in the dish when served, eat around them, set them aside, etc.
My younger brother, who is not the sharpest knife in the drawer, so to speak, ordered a Kung Pao dish during a family visit to a local Chinese food restaurant. He ate the chile peppers in the dish to prove his manliness and was sick for the next two days.
Lesson learned.
I've eaten plenty of dried chiles, no ill effects.
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My confession?
Sigh..... pizza rolls. But only rarely.
How many Hail Marys.?
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Corned beef, sauerkraut and cheese. Sounds like a salt bomb to me.
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I have about 10 or so. They always start out as nice decorative towels that my wife buys. I'm given strict instructions to not touch them, they're for looks only and if I get my grubby hands on them they will be ruined.
Then in about six months, they become dishtowels.
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I do a brine for turkey every year for Thanksgiving. Basically salt, honey, bay leaf, cloves and pickling spice. Overnight brine and then smoke using pecan.
Sure seems to pick up the flavor.
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Kroger is advertising 59 cent Haas now.
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My kids love Sylas and Maddy's in Lawrence, KS. I'm sure they'd go nuts for your ice cream as well.
http://www.sylasandmaddysicecream.com/
Welcome.
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There was only three of us for this Christmas. My family lives in Kansas City, my oldest daughter just moved to Minneapolis. It was my wife, youngest daughter and I.
I was pulling for prime rib, but my wife wanted pork loin. I rubbed it with mustard and the sage and rosemary that are still growing on my patio. Roasted over high indirect heat on the Weber with some cherry wood. Served with Yukon gold potatoes baked in mornay and some really nice green beans and some home made rolls. Loin was served with a white wine, dijon mustard and lemon sauce.
Leftovers may have been better. I was wanting subs, but the store was closed so I made KA's sub rolls using an over night starter. These came out great, I was worried they'd be too tough but that wasn't the case. I sauteed onions, green peppers and mushrooms, sliced the leftover loin thinly and grilled it, finished with some gruyere. I wrapped the sandwiches in foil and baked for about 15 minutes.
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This was one that my wife picked up years ago. It's a super cheap flimsy design. I've always been a little afraid of it. I wanted perfectly sliced potatoes today so I tried it. It's gone away now.
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Slice my thumb on a mandolin. "I'll just get this potato started then I'll use the guard thingie."
Wrong.
Finally quit bleeding.
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11 hours ago, menuinprogress said:
Smoked beef brisket, beets and roast potatoes.
Fine looking brisket.
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Instant Pot. Multi-function cooker (Part 5)
in Kitchen Consumer
Posted
Thanks. I was a kitchen manager for a Mexican restaurant for several years. We used Anchos and soaked them over night and then ran them through a sausage grinder. Worked well for the volume we needed.
I used anchos, guajillos, and a home grown and smoked chipotle. I think I did 5 minutes in the Instant Pot and then blended with some of the water, then strained.