What's Cooking? (New Jersey)


(Mr met) #502

your son must be a popular guy…I would have killed for anything like that back in the day…looks amazing…


#503

I’m eating left over Chinese and Bob comes through with trays of food I would donate an organ for. As moss says, “come on man”…this packer game is looking to be a good one.

Ps…Bob does the rigatoni. I am all about the chunky noodles. Kudos buddy


#504

I ate pizza and Ramen noodles everyday. I’m probably not going to live much longer but I made it out of college. Lol


(Mr met) #505

Threw in Mac and cheese when possible. Wawa sub when I had extra cash from my adt telemarketing job come through.


#506

Wowwwww! Nice job! Welcome back!


(Greg Caggiano) #507

potd1
Justin made a glorious chicken pot pie from scratch today.


(Dan) #508

Orange crackers and pb packs, canned tuna and the broken pie DO couldnt sell to customers while I finished school. Good times.


(Dan) #509

One of my favorites in cooler weather. Nice job.


(Greg Caggiano) #510

Exactly. Great comfort food. All that was missing was snow.


#511

That is the best chicken pot pie I’ve ever seen and this is not hyperbole.


(Dan) #512

And mountains to ski on. :+1:


#513

Nice job! I love a well done pot pie! Yum!


(Eli Paryzer) #514

D’artagnan had a 40% off sale last week, and we bought some duck leg confit and Moulard Magret duck breast. Mrs. P made duck for the first time. She made some awesome Asian duck leg confit tacos which was mixed with a very flavorful combination of garlic, scallions, fish sauce, English cucumbers, ginger, soy sauce, hoisin sauce, chicken broth, Chinese five spice, toasted black sesame seeds, and red cabbage among other ingredients. You know Mrs. P cannot make a simple taco :grinning: She also made a side salad containing arugula, garlic olive oil, white balsamic and red wine vinegar, Humboldt fog cheese, salt and pepper. Of course I added more duck to my salad :grin: Everything went very well with a 2013 Kenwood Sonoma County Cabernet.
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#515

I’m DROOOOOOLING!!!


(Greg Caggiano) #516

Indian food tonight. I wish I could say I “made” this chicken makhni, but what I really did was doctor up a couple jars of store-bought Indian simmer sauce (found at Big Lots, no less!). Added cream, cilantro, peas, and pulled/shredded rotisserie chicken. It was delicious. Served with naan, basmati rice, grilled onion, and lime.


(Greg Caggiano) #517

Last night I made skirt steak marinated in soy sauce, garlic, cilantro, scallion, black pepper, and crushed red pepper. Fried brown rice on the side.

Justin made an excellent flan for dessert. As he said, very easy to make just takes care and timing

Cocktail was a change of pace for me as I am normally a dry martini guy. “Mary Pickfords”: white rum, pineapple juice, and grenadine.


#518

Sometimes there are some real gems at Big Lots. Even better at Ollies if that chain is in your area!


(Greg Caggiano) #519

I LOVE Ollie’s. I can’t say I feel proud when shopping there. :smiley: Some hilarious finds. None in my area though. Closest one currently in PA.

The Big Lots by me (Middletown) recently remodeled. They now have a rather extensive food section including an aisle of international ingredients such as Indian, Mexican, Chinese, and Japanese. They featured a nice selection of German in October. Great prices. Better than Shop Rite for most, especially snack items.


(David) #520

It’s Passover so what else but latkes?

Happy Passover to all.


#521

What time should I be there? :stuck_out_tongue_winking_eye: