Skinsfan1311 Posted April 22 Share Posted April 22 1 hour ago, BatteredFanSyndrome said: No matter what I do, I can’t get the color I’d prefer grilling over high heat on a pellet grill, even with 100% charcoal pellets. Still tastes great though. Filet seasoned with a mixture of Holy Cow, and Kinders Cowboy Butter and Caramelized Onion Butter rubs. Onions, shrooms, and garlic finished with W sauce and garlic butter when they came off, and corn with roasted potatoes. Looks great! Brisket burnt ends. 5 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 24 Share Posted April 24 Chicken 2 3 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted April 24 Share Posted April 24 (edited) Hot Italian sausage, split with casing removed, and seared on the Blackstone. Edited April 24 by BatteredFanSyndrome 3 3 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted April 24 Share Posted April 24 Yum! Looks like a great grill. 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted April 24 Share Posted April 24 Just now, LadySkinsFan said: Yum! Looks like a great grill. I've seen the commercials, thought about it, but it's just way more than I need. (The guy in the voice-over sounds really sexy, too. ) 1 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted April 25 Share Posted April 25 1 hour ago, skinsmarydu said: I've seen the commercials, thought about it, but it's just way more than I need. (The guy in the voice-over sounds really sexy, too. ) Since I can't have a grill, I live vicariously through this thread! 2 Link to comment Share on other sites More sharing options...
skinsmarydu Posted April 25 Share Posted April 25 5 minutes ago, LadySkinsFan said: Since I can't have a grill, I live vicariously through this thread! Try a Foreman...I replaced my old one at the start of Covid for $15...COPPER INFUSED!!! No effort, easy cleanup. Perfect for us single gals. 1 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted April 25 Share Posted April 25 46 minutes ago, skinsmarydu said: Try a Foreman...I replaced my old one at the start of Covid for $15...COPPER INFUSED!!! No effort, easy cleanup. Perfect for us single gals. Good idea! Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted April 28 Share Posted April 28 (edited) Just basic French toast, bacon and turkey sausage. The key though is I tried a hack, where I toasted the dry bread first before dipping in mixture and placing on the griddle. Game changer, best texture I’ve ever achieved with French toast. Crisp, not soggy in the middle. Edited April 28 by BatteredFanSyndrome 4 1 2 Link to comment Share on other sites More sharing options...
Skinsfan1311 Posted April 28 Share Posted April 28 36 minutes ago, BatteredFanSyndrome said: Just basic French toast, bacon and turkey sausage. The key though is I tried a hack, where I toasted the dry bread first before dipping in mixture and placing on the griddle. Game changer, best texture I’ve ever achieved with French toast. Crisp, not soggy in the middle. What a great idea! How dark did you toast the bread before dipping? Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted April 28 Share Posted April 28 (edited) 2 minutes ago, Skinsfan1311 said: What a great idea! How dark did you toast the bread before dipping? I dry toasted it on the Blackstone on low for a few minutes on each side. On a scale of 1-10, about a 4 maybe 5, lightly browned. Just enough to feel it’s dried out a bit. Edited April 28 by BatteredFanSyndrome 1 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted April 29 Share Posted April 29 Asian American meal prep: Mongolian beef, chicken lettuce wraps, potstickers, rice/cauliflower mix, and stir fried veg. 7 1 3 Link to comment Share on other sites More sharing options...
skinsmarydu Posted May 1 Share Posted May 1 Grabbed a hoagie roll, meatballs and marinara from work, I cut a few slices of a portabella cap, finished off my bag of mozz, baked some fries, lima beans. 5 2 Link to comment Share on other sites More sharing options...
Ball Security Posted May 1 Share Posted May 1 On 4/29/2024 at 7:11 PM, BatteredFanSyndrome said: Asian American meal prep: Mongolian beef, chicken lettuce wraps, potstickers, rice/cauliflower mix, and stir fried veg. Oh my! That looks amazing! Did you make the potstickers, or heat up ones from the store? How early/late do you apply the stir fry sauce and do you have a go to product? Either way, little disappointed I didn’t get an invite. 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted May 2 Share Posted May 2 13 hours ago, skinsmarydu said: Grabbed a hoagie roll, meatballs and marinara from work, I cut a few slices of a portabella cap, finished off my bag of mozz, baked some fries, lima beans. Yum! I heated up some frozen lo mein, cut some chicken breast into strips and sauted tgem, added them to the lo mein in the oven. It made two servings so dinner tonight. It's an eye doctor appointment this morning, dilation of both eyes and a shot in the right. It's only once every four months now because my retina has stablized. 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted May 2 Share Posted May 2 34 minutes ago, LadySkinsFan said: Yum! I heated up some frozen lo mein, cut some chicken breast into strips and sauted tgem, added them to the lo mein in the oven. It made two servings so dinner tonight. It's an eye doctor appointment this morning, dilation of both eyes and a shot in the right. It's only once every four months now because my retina has stablized. I've been wearing glasses/contacts since 7th grade. Never had my eyes dilated, sending woo. 1 Link to comment Share on other sites More sharing options...
ixcuincle Posted May 3 Share Posted May 3 I figured I would season some of this whiting and mix it with rice very basic but filling meal where do you all find affordable seafood? 2 Link to comment Share on other sites More sharing options...
ixcuincle Posted May 3 Share Posted May 3 I will also add I've been hitting anything from the water with old bay which is wild addictive. the Maryland in never bothered to do it until now. it's great seasoning #notanAd 1 1 1 Link to comment Share on other sites More sharing options...
skinsmarydu Posted May 3 Share Posted May 3 18 minutes ago, ixcuincle said: I will also add I've been hitting anything from the water with old bay which is wild addictive. the Maryland in never bothered to do it until now. it's great seasoning #notanAd I prefer Old Savannah, but I put old Bay on damn near everything, even fries in the oven. 2 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted May 7 Share Posted May 7 (edited) New recipe from Chef Jet Tila, Thai Green Curry Coconut Chicken, Sweet Potato, and Sweet Pepper. He has the video on his Food Network page. I modified the recipe a bit to use what I had. I made it today and didn't make any jasmine rice, so it's dinner tomorrow. Pictures when it's dished up. I never use as much curry paste as the chefs use because although I like spicy I don't like it very hot. Edited May 8 by LadySkinsFan 1 1 Link to comment Share on other sites More sharing options...
BatteredFanSyndrome Posted May 8 Share Posted May 8 On 5/1/2024 at 7:50 PM, Ball Security said: Oh my! That looks amazing! Did you make the potstickers, or heat up ones from the store? How early/late do you apply the stir fry sauce and do you have a go to product? Either way, little disappointed I didn’t get an invite. I did not, those are standard frozen potstickers from the store. In fact, they were left for dead in the freezer and I figured why not make use of them. I make my own stir fry sauces. The lettuce wraps are a copycat of P.F. Chang’s lettuce wraps. I think it’s just whatever the top rated recipe for that is on Google. The Mongolian beef sauce is soy sauce, hoisin sauce, rice wine vinegar, mirin, brown sugar, siracha, garlic and ginger paste, water and cornstarch. I typically apply the sauces near the very end, enough time to thicken, but not burn. 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted May 8 Share Posted May 8 Thai Coconut Green Curry Chicken and Sweet Potato 2 2 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted May 8 Share Posted May 8 Note to self: don't eat spicy HOT food on days when it's 87° and you haven't turned on the air conditioner yet! 4 Link to comment Share on other sites More sharing options...
China Posted May 12 Share Posted May 12 So my daughter was trying to suggest something to cook for Mother's Day, and suggested that maybe I could cook some placenta. Um, what? So maybe some Placenta Quesadillas? We suggested to her that maybe she meant polenta. 3 Link to comment Share on other sites More sharing options...
Captain Wiggles Posted May 16 Share Posted May 16 Swordfish steak. Coilda used a lil more Old Bay n lemon but was still pretty dang goods. 😋 2 3 Link to comment Share on other sites More sharing options...
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