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MetsFan5

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Posts posted by MetsFan5

  1. On 9/19/2020 at 6:46 PM, Shelby said:

    BOTH lol.

     

    Thanks for the link.  I will delve in tomorrow and look.

     

    Most of you will find this weird...but I've had gyro one time in my life and I'm pretty sure it wasn't even a good one, but I loved it.  I'm CRAVING one now because I saw you could order from Goldbelly.  It's not as hot now and the place is in Houston so not too too far from Kansas.  I really want to order.  It's crazy expensive, but we don't go anywhere--even before Covid.  I haven't bought anything for myself fun for ever it seems like.  I dunno.  I just wonder how it would ship.....


     

     @Shelby I’ve ordered from Goldbelly. I ordered pizza from Lou Mallenati’s (I’m sure I misspelled that) and cheesesteaks from Pats. They both came frozen with reusable freezer packs. 
     

      Both were good. Not like the eating at the establishments but during COVID, without budgetary concerns, I didn’t mind the cost. Especially because in the worst so far of the pandemic, both places were losing money left and right. First time orders I believe get 10% off and they have sales. If you’re willing to spend the money, I’d give it a try. 

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  2. That Pyrex some of the pulled pork was in, in my last post? I put it into a different bowl and my husband let the dog lick the pork fat it. 🙈 

     

      I tried to dry fry green beans but I should have done them in the wok. They were dull. I gave the dog some. 
     

      We also had Mac and cheese. The dog didn’t get any of that.  But she’s probably the most sated out of all of us. 

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  3. I think I might order the Zuni Cafe cookbook. I’ve also been wanting to try their roast chicken with bread salad. We were supposed to dine there in March (along with a bunch of other things that I can’t see happening any time soon). 

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  4. I cooked 3 dozen little necks last night. I stored them in my refrigerator, with a cold, damp paper towel covering them. It was hours before I grilled them later and every single one opened up. None died. I’ve been doing that a lot this summer with very limited casualties. I also soak them for about 20 minutes in cold, salted water before cooking to help them express any remaining sand. 

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  5. Ok, next in “MetsFan5” learns to cook is going to artichokes. Thanks to Jo, I know our local grocery store has artichokes. 
     

       I have very limited experience with them. When my husband was growing up in the Bay Area, they had plants in their back yard. He doesn’t know how to cook them (I’m assuming steaming but I do also have an unused Instant Pot) and he remembers what I’m thinking is a very lemony aioli. Besides the IP, I have a gas range and a large pot with a steamer basket as well as a Big Green Egg. 
     

       Any advice for a beginner? I know I can consult cookbooks but you all are likely to have tricks, tips and hints to make this better, easier and tastier! 
     

     

  6. I think I’ll toss it. I have all or more than enough ingredients to make it again. We did enjoy it. 
     

      Sorry for the paper plates and crap picture but we did enjoy 3 dozen clams off the BGE along with the Caesar. 
     

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  7. Quick question— grilling clams now and romaine soon to follow. Can I store this dressing? Most of the sites I’ve read advice against it but is that them just being overly cautious? Could I use it tomorrow? 
     

    TIA. 

  8. Thanks all. I did use olive oil and a scant amount of Dijon. I will definitely use actual anchovies next time. It’s resting in the fridge for a bit right now. Not great but definitely good enough for a first attempt. 
     

    And you all are right about the garlic— I knew better. Oh well this is how you learn. 

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  9. Reviving this thread as I have romaine and want to grill it then dress it with a homemade dressing. 
    I have: 

    anchovy paste, Worcestershire, a hunk of good Parmesan, lemons, light extra virgin olive oil, regular olive oil, canola oil, garlic and fresh eggs. Any oil preferences? 
     

      I also want to use my stick blender. Do I just use egg yokes? Can I toss everything in and just blend it? I mean I’ve never even made mayo. 
     

    Thanks in advance. I’d like to get this going soon. I’ve cobbled together a bunch of recipes to get a sense but some call for roasting garlic which, while it may be good , will take too long. I’m looking to make a dressing the way some steakhouses do tableside. 

    Oh and I have Dijon as well. 

  10. @BKEats looks delicious. I could eat vegetarian but not vegan and be ok. My husband is constantly throwing meat on the Egg. I’ve started boycotting it. It’s good but I just can’t eat a ton of red meat. 

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  11. On 8/20/2020 at 8:13 PM, Margaret Pilgrim said:

    Can only plea, please try this with real anchovy.     Confession, I have always hated anchovy, actually wretch over anchovy on pizza or prominently lazing on a salad..   But there were recipes where the real, whole, thing is really not only appropriate but essential.


    is your preferred recipe the same but just with whole anchovies blended up? 

  12. I’m really into the Maruchan Gold ramen. The noodles are fantastic- very springy and have a good bite. The soy sauce flavor is meh, I tend to add a raw egg in after cooking for protein. 
     

      Not cheap but I’m fine with paying. Ugh now I want to make a pot! 
     

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