skinsmarydu Posted August 24, 2018 Share Posted August 24, 2018 1 minute ago, AsburySkinsFan said: Oh without a doubt, the noodles are what sets apart real ramen from what I'm cooking, but like you said to make the dashi is WAY too time consuming. I just add the spice packet, some soy sauce, and some sriracha and BOOM! Sure it won't have all the nuance and subtlety of an authentic dashi, but it's $2 all in per bowl....and it tastes pretty damned good. You gave me great ideas with that too...the sliced black forest ham was great, but I swapped the sriracha for 2 packets of taco bell fire sauce & a couple dashes of Texas Pete (it's what I had on hand)... Hubby has some dental sensitivity lately and he loved it, so thanks for cheap, easy, and full of flava. ?✌?♀️ 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted August 24, 2018 Share Posted August 24, 2018 9 minutes ago, skinsmarydu said: You gave me great ideas with that too...the sliced black forest ham was great, but I swapped the sriracha for 2 packets of taco bell fire sauce & a couple dashes of Texas Pete (it's what I had on hand)... Hubby has some dental sensitivity lately and he loved it, so thanks for cheap, easy, and full of flava. ?✌?♀️ I think people underestimate the flavor in that bowl. I even add some lime now too. I tastes a lot more like Vietnames Pho made with ramen noodles, yeah purist's heads may explode but who cares. Link to comment Share on other sites More sharing options...
skinsmarydu Posted August 24, 2018 Share Posted August 24, 2018 It's food. Great tasting food, I like the lime, almost makes it Mexicana ? 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted August 24, 2018 Share Posted August 24, 2018 Just now, skinsmarydu said: It's food. Great tasting food, I like the lime, almost makes it Mexicana ? I add the cilantro and jalepenos too, but ONLY because that's what they give me at the Pho restaurant in Lexington, and I suspect that the people there actually know what they're doing. I have ZERO idea if that's authentic or not, but it tastes awesome, and the crunch of the celery and thin sliced peppers is awesome. 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted August 26, 2018 Share Posted August 26, 2018 Dinner!!! 1) Chicken, ricotta, artichoke, and spinach stuffed manicotti, covered with marinara, mozzarella and parmesan cheese. 2) Red pepper vodka sauce cauliflower with mozzarella and parmesan casserole 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted August 27, 2018 Share Posted August 27, 2018 Looks delicious! Love the plates, I have some with dark blue lines around the edges. 2 Link to comment Share on other sites More sharing options...
TradeTheBeal! Posted September 2, 2018 Share Posted September 2, 2018 Crab Cakes with Clutch!! 2 1 Link to comment Share on other sites More sharing options...
twa Posted September 2, 2018 Share Posted September 2, 2018 ribs,several different sausages/brats, beef and chicken fajitas,pork shoulder roasted corn,greek pasta salad, english pea salad. 2 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted September 8, 2018 Share Posted September 8, 2018 Ok, check this out. 30 day aged beef on a trimmed beef loin... check out how little loss there is! My dream of aging beef without spending huge amounts of money have been realized! Link to comment Share on other sites More sharing options...
Going Commando Posted September 8, 2018 Share Posted September 8, 2018 That is wild. But that feels like the most unhealthy thing I've ever seen. 2 Link to comment Share on other sites More sharing options...
skinsmarydu Posted September 8, 2018 Share Posted September 8, 2018 7 minutes ago, stevemcqueen1 said: That is wild. But that feels like the most unhealthy thing I've ever seen. Both sets of early grandparents had crazy stuff going on...grew tobacco so spit cans were everywhere...a little shed to "cure" whatever it was...and we picked every bean & ear of corn. They listened to everything on radio, in the early 70s...even though they had a tv. I almost miss that, but even though I've smoked for 40 years, the reminder of what a tobacco field smells like is absolutely nauseating. ? 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted September 16, 2018 Share Posted September 16, 2018 (edited) Inspired by the Italian dishes a couple weeks ago, I decided to make my first lasagna. Four meat, three cheese, one veggie Def not vegan!! meats: ground beef, Italian sausage, pepperoni slices, shredded chicken cheeses: fresh mozzarella slices, ricotta, shredded parmesan Veg: Spinach Edited September 17, 2018 by AsburySkinsFan 4 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted September 16, 2018 Share Posted September 16, 2018 Going to try lasagna in my slow cooker in a couple of weeks. Will let you all know how it turns out. Probably one meat, couple of cheeses, probably no veggies. 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted September 16, 2018 Share Posted September 16, 2018 9 minutes ago, LadySkinsFan said: Going to try lasagna in my slow cooker in a couple of weeks. Will let you all know how it turns out. Probably one meat, couple of cheeses, probably no veggies. IMO no need for a slow cooker. I used the “ready to bake” noodles. 50 min covered on 375 10 min uncovered on broil. And it was done to perfection. 1 Link to comment Share on other sites More sharing options...
dfitzo53 Posted September 16, 2018 Share Posted September 16, 2018 Yeah the pre cooked noodles make the whole thing much simpler. Sometimes I use loaf pans and make 3 or 4 different styles instead of one huge pan. 1 Link to comment Share on other sites More sharing options...
The 12th Commandment Posted September 16, 2018 Share Posted September 16, 2018 (edited) So the version of lasagna from Cook's Illustrated-italian classics. Calls for those noodles and it is lights out. Think I recall you mentioning them before ASF. Cook's Illustrated that is. Edited September 17, 2018 by KAOSkins 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted September 16, 2018 Share Posted September 16, 2018 28 minutes ago, AsburySkinsFan said: IMO no need for a slow cooker. I used the “ready to bake” noodles. 50 min covered on 375 10 min uncovered on broil. And it was done to perfection. Thanks, I might give them a try. I have a countertop convection oven and I use that exclusively as I use the regular oven to store pans and lids. This kitchen has a lot less storage, plus my oven doesn't heat up the apartment. 2 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted September 18, 2018 Share Posted September 18, 2018 Pulled out my bread machine to make bread dough for a loaf. This is the first bread in Texas. I only use the machine to make the dough, then bake in a Pullman pan. I only use USA pans, they are the best. My pan is the smaller one, 9" long. That way the bread doesn't mold plus I keep it in the fridge. I will post picks! 1 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted September 20, 2018 Share Posted September 20, 2018 No picks, not worth it. I used Gold Medal bread flour instead of King Arthur bread flour and there is a very different taste between the two. Also, the dough turned out wetter than usual. So I will adjust the recipe and make lots of bread to use up the Gold Medal so I can buy the King Arthur flour. Not bad but not the regular! 1 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted September 20, 2018 Share Posted September 20, 2018 Porchetta Pork belly wrapped pork loin. I’m still not getting the blistering on the skin that I want. I’m going to try a different prep process that may help. 3 Link to comment Share on other sites More sharing options...
LadySkinsFan Posted September 20, 2018 Share Posted September 20, 2018 Still looks yummy! Using my convection oven every day, so glad I bought it. Also using my pressure/slow cooker and freezing food, then the FoodSaver to vacuum pack. Can buy the cheaper value packs of meat and freeze. Yesterday I floured two chicken thighs and made a mushroom cream sauce over rice. So two servings, cooking once. Microwaving the second for today's dinner. 3 Link to comment Share on other sites More sharing options...
bcl05 Posted September 20, 2018 Share Posted September 20, 2018 I made porchetta following the serious eats recipe (https://www.seriouseats.com/recipes/2011/12/all-belly-porchetta-recipe-italian-roast-pork.html). It was amazing, with perfect cracklings. Yours looks pretty great... 2 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted September 20, 2018 Share Posted September 20, 2018 16 minutes ago, bcl05 said: I made porchetta following the serious eats recipe (https://www.seriouseats.com/recipes/2011/12/all-belly-porchetta-recipe-italian-roast-pork.html). It was amazing, with perfect cracklings. Yours looks pretty great... Thank you! It is good and the skin is crunchy, but I want to get it more pork rind-ish (blistered). There is a salt prep recipe that is supposed to do it. So I’ll be trying that next time. For those who haven’t had this before, the pork belly is RICH! I like adding the pork loin because it is meatier and adds a balance to the belly and the fat it contians. 55 minutes ago, LadySkinsFan said: Still looks yummy! Using my convection oven every day, so glad I bought it. Also using my pressure/slow cooker and freezing food, then the FoodSaver to vacuum pack. Can buy the cheaper value packs of meat and freeze. Yesterday I floured two chicken thighs and made a mushroom cream sauce over rice. So two servings, cooking once. Microwaving the second for today's dinner. What model are you using? I want a gas convection oven but we may be moving and I’m hesitant to invest in the gas conversion that I want. Link to comment Share on other sites More sharing options...
The 12th Commandment Posted September 22, 2018 Share Posted September 22, 2018 (edited) Homemade minestrone today with some garlic bread. Been rainy but of course since I decided to make soup it's sunny today. Still, it's a light meal full of vitamins. I put a little arborio rice in it along with half a garden full of veggies. Edited September 22, 2018 by KAOSkins 3 1 Link to comment Share on other sites More sharing options...
AsburySkinsFan Posted September 22, 2018 Share Posted September 22, 2018 I’ve not worked much with soups. A couple stews but mostly crockpot type of freezer stew. I’ve flirted with doing broths etc but storage is an issue. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now