5 hours ago, Kim Shook said:@kayb – now I want chicken spaghetti. But, like Child A, no peas and carrots. Actually the only vegetables allowed will be mild Rotel tomatoes, mirepoix, and garlic. And maybe some Durkees on top! 😁
@Margaret Pilgrim – that pizza looks and sounds delicious. I love white pizza.
@BKEats – I mostly agree with you about sweet potato fries. I find, oddly enough, that they are one of those few foods that are better processed than fresh. I never ate them until a friend served them and I ate them to be polite. I was shocked that I actually quite liked them. It turned out that they were Alexia brand frozen ones. Not saying you’ll feel the same, but it’s a funny thing.
@robirdstx – those egg rolls look perfect. You and @Shelby and your gorgeous egg rolls. The last time I tried to make them it was a disaster. I rolled them too loose and they were terrible. It was years ago and I’d probably do a better job now. The two of you have inspired me.
@Shelby – I love all kinds of food, but that plate of ribs, mac n’ cheese, and collards is, to me, the most perfect plate of food ever!
Dinner last night – broiled ham slice:
Served with a brioche bun, sweet potato souffle, slaw, green beans, and applesauce:
Quick question - I have a couple of these ham steaks from Father's Hams, in Kentucky. Never cooked them before (these times are bringing a lot of firsts!). The other stuff I've used from Farmer's (bacon, smoked hocks) is majorly salty/smoky. Like majorly.
Do you have to do anything first before you broil them? Like blanch? Or do you just broil them as is? They look so fucking juicy.
