Welcome :)
First, I'd like to update on my Anova Precision Oven. It's got some glitches, but overall I really like it. The best part is doing sous vide without a water tub and bags. But it's also pretty good capacity and I use it often as my oven. I assume it uses a lot less energy than the big ovens.
I made a really good lemon pound cake the other day, with lemon syrup and lemon glaze. It's an Ina Garten recipe, and I'm enclosing the link. As I've mentioned, I have a friend who gives me lemons from his tree, so I'm always looking for sweet or savory ways to use them.
Made ribs yesterday for my grandsons. My Traeger died and I got rid of it a couple of weeks ago, so I smoked them on my Big Green Egg. One rack with dry spice rub alone, the other with just salt and pepper, but finished with honey-sriracha glaze. Both came out great. I did have a bit of a hassle, tho. The BGE has a lot less surface area than the Traeger did. The 2 racks, and they were large sparerib racks, totally filled the grate. About a half hour in, I saw my temp had dropped to almost nothing and realized the ribs had choked off my airflow. I fished out a spare grate that sets up higher than the standard one and was able to stack the ribs. First time I ever used that attachment, but lucky I had it.
My Japanese Steakhouse dinner went great-hibachi shrimp, hibachi ribeye, hibachi veggies-onion, zucchini and mushrooms, and 3 sauces plus the garlic-soy sauce butter. Store bought ice cream, cause I don't have room in my freezer currently to make my own, with a homemade chocolate fudge sauce.
What have you guys been up to recently?
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Makes me nuts when I see that ingredient listed on a restaurant menu.
and Yes Bill any Giants fan is welcome to join in on the fun. You'll find me in Phoenix :).
Makes me nuts when I see that ingredient listed on a restaurant menu.
me too!! egg yolks, grated cheese and a little pasta water if some moisture is needed.
Makes me nuts when I see that ingredient listed on a restaurant menu.
Yeah, if you want cream make an Alfredo
and Yes Bill any Giants fan is welcome to join in on the fun. You'll find me in Phoenix :).
lol, I remember those from last week, but I thought you were buying the whole case :) You know you're paying 50 cents a pound for them to just rub some stuff on those legs. Where in Phx are you?
Good to hear, Victor
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Still eating those Drumsticks from Costco. I have like 5 left, lol.
and Yes Bill any Giants fan is welcome to join in on the fun. You'll find me in Phoenix :).
lol, I remember those from last week, but I thought you were buying the whole case :) You know you're paying 50 cents a pound for them to just rub some stuff on those legs. Where in Phx are you?
I right next door to Laveen off Baseline Rd. Do you visit Phoenix often from UT?
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In comment 16076681 Gforce11 said:
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Still eating those Drumsticks from Costco. I have like 5 left, lol.
and Yes Bill any Giants fan is welcome to join in on the fun. You'll find me in Phoenix :).
lol, I remember those from last week, but I thought you were buying the whole case :) You know you're paying 50 cents a pound for them to just rub some stuff on those legs. Where in Phx are you?
I right next door to Laveen off Baseline Rd. Do you visit Phoenix often from UT?
I've mentioned it a bunch of times but I guess you never saw. I haven't changed the handle, but I've lived in Queen Creek, about 45 minutes SE of Phx, the past 8 years. But I still don't get up to Phx very often :)
That all sounds great, Drew.
and Yes Bill any Giants fan is welcome to join in on the fun. You'll find me in Phoenix :).
I was in Costco this morning and saw those drumsticks. They were $1.99 pp. Don't know if the price went up or there's a difference between stores. And it's not like I'm shopping in Scottsdale :)