Campfire Steak Tips from my local butcher, baked tater with the ol’ PSTOB and some sour cream, asparagi. A single glass of wine.
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You always balance your meals soooo well…(I will be over tomorrow…)
Looks so delish… I am under the weather with the PSTOHC…(Proverbial Shit Ton of Head Cold)
Hello Nyquil!
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No . Just get them back in the water as quick as possible
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No I like skin. While spatchcocking the bird the skin tore and pulled up during cooking. It still rendered ok
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We had another excellent dinner at Bloom in Verona. Below is a link with details and pictures for anyone that might be interested.
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Okay, we can be friends again.
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Such discipline. Steak looks great. How’d you make it?
My BF told me he was making seafood korma tonight. What he REALLY did was buy the ingredients so I could cook them when I got out of work. He got some good stuff. Some scallops, shrimp, and a lobster. What a treat and surprise!
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Hope you feel better soon, @PHREDDY! (I’ll prescribe my usual PSTOT… turmeric, with honey to make it go down easier, and some ghee or butter plus a cracking of pepper).
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Impromptu dinner with friends in their backyard. Gorgeous weather.
I stopped by for a viewing of Jupiter and its moons courtesy amateur astronomers en route… mind blown.
Snacks - refried bean tikkis (patties) and dhokla (steamed lentil cakes) plus green chutney and Calabrian chile sauce all courtesy me, plus ordered-in meze.
Dinner was more Lebanese from a neighborhood place - paper-thin flatbreads, pilaf, grilled chicken two ways, lamb, salads, and sauces.
Way too much (great) wine per head… a few magnums, plus some bottles to top us off.
So much fun, a great Friday night all in all!
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It’s like Chinese style porridge. I don’t use Thai Jasmine rice for porridge - people in Singapore use that in general. Mine is Japanese rice, way more expensive than Thai rice. A 2kg packet could cost anything around US16-29.
Lots of water with the rice and once the grains and water start to boil, I threw in the meat and stirred. All done in 10 minutes. Lazy meal to go to when I don’t feel like doing lots of cutting and washing.
Yellow is the egg. It’s added after everything’s cooked. Then you mix the hot porridge to “cook” the egg. Alternatively you could use chicken stock or dashi to cook your porridge. Would definitely taste better.
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This looks so delicious! I’m drooling 
You’re so fortunate!
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Well, that’s a start. It looks really good!
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Nice! What’s the sauce under the shrooms?
