That banana cake looks so good, and yours is really clean for an upside-down cake.Spydergirl88 wrote: ↑Sun Sep 12, 2021 12:20 pmUpside-down caramel banana bread cake
Steak, mushroom, bell pepper, onion, zucchini, tomato
What's Cookin'?
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Re: What's Cookin'?
Re: What's Cookin'?
Chicken of the woods
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Re: What's Cookin'?
Campground breakfast
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Re: What's Cookin'?
Marinated bear tenderloin!
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Kapara, Native 5, Pacific Salt 2
M.N.O.S.D #0034
"If you could kick the person in the pants responsible for most of your trouble, you wouldn't sit for a month."
-Theodore Roosevelt
Re: What's Cookin'?
Mega porterhouse on the grill.
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Re: What's Cookin'?
That is making my mouth water.
I just made some chicken stew with carrots, peas, corn, rice, etc. in the pressure cooker (2 step process). Pretty good. My wife just stir fried some broccoli and then she stir fried some asparagus Asian style (garlic, sesame oil, oyster sauce, soy sauce and I don't know what else.)
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Follow the Christ, the King,
Live pure, speak true, right wrong, follow the King--
Else, wherefore born?" (Tennyson)
NRA Life Member
Spydernation 0050
Re: What's Cookin'?
Today it was grilled 1.5" thick chops.
Sides were baked potato, sautéed mushrooms & onion, collard greens.
Sides were baked potato, sautéed mushrooms & onion, collard greens.
Re: What's Cookin'?
Yesterday it was backyard burgers.
Re: What's Cookin'?
Sautéed of porcini mushrooms, serrano and eggs...
I’m not sure if the name porcini mushrooms is right, I searched in a translator, here we call them “boletus”…
I’m not sure if the name porcini mushrooms is right, I searched in a translator, here we call them “boletus”…
Re: What's Cookin'?
Looks great! No pics, but I served the fam fried or scrambled eggs per order, creamy grits, and thick apple smoked bacon. Mmm mm good!
Re: What's Cookin'?
Going to make smoked queso tmrw with brisket and pico de gallo mixed in... I'll try to remember to take pics
Spydergirl88
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Re: What's Cookin'?
Looks tasty, but then again, with your photography skills, anything you shoot would appeal to the eye and look tasty.
Italians call 'em porcini. French call 'em ceps. Some call 'em Boletus Edulis. They are a bolete and some call 'em King Bolete. I call 'em tasty. How well did they stand up to the serrano? Fresh boletus omelettes are just about my favorite breakfast. BTW, what pan is that?
Re: What's Cookin'?
^^Looks delicious Spydergirl!!
Thank you very much for your kind words and for the information.
Mushrooms sautéed with olive oil, a bit of garlic and some serrano ham are delicious, I recommend you to try it. I have to try them in an omelette, sounds good!
The pan is nothing fancy, just a cast iron casserole my wife bought some years ago…
skeeg11 wrote: ↑Sat Oct 02, 2021 1:30 pmLooks tasty, but then again, with your photography skills, anything you shoot would appeal to the eye and look tasty.
Italians call 'em porcini. French call 'em ceps. Some call 'em Boletus Edulis. They are a bolete and some call 'em King Bolete. I call 'em tasty. How well did they stand up to the serrano? Fresh boletus omelettes are just about my favorite breakfast. BTW, what pan is that?
Thank you very much for your kind words and for the information.
Mushrooms sautéed with olive oil, a bit of garlic and some serrano ham are delicious, I recommend you to try it. I have to try them in an omelette, sounds good!
The pan is nothing fancy, just a cast iron casserole my wife bought some years ago…
Re: What's Cookin'?
That pan kinda says someone in your household knows how to cook. Was just wondering who made it.Filoso- wrote: ↑Sun Oct 03, 2021 5:30 pm^^Looks delicious Spydergirl!!
skeeg11 wrote: ↑Sat Oct 02, 2021 1:30 pmLooks tasty, but then again, with your photography skills, anything you shoot would appeal to the eye and look tasty.
Italians call 'em porcini. French call 'em ceps. Some call 'em Boletus Edulis. They are a bolete and some call 'em King Bolete. I call 'em tasty. How well did they stand up to the serrano? Fresh boletus omelettes are just about my favorite breakfast. BTW, what pan is that?
Thank you very much for your kind words and for the information.
Mushrooms sautéed with olive oil, a bit of garlic and some serrano ham are delicious, I recommend you to try it. I have to try them in an omelette, sounds good!
The pan is nothing fancy, just a cast iron casserole my wife bought some years ago…
When you said serrano I thought you meant the chili and not the ham. My mistake.
As far as Boletus omelettes go, I like to use a healthy portion of sliced shroom with just enough scrambled egg to bind 'em together. I use butter, not EVOO and S&P. I keep it simple so that the sweet subtle nuttiness of the schroom shines through. If you like to use cheese in your omelette, I would keep it mild & sparse so as to not over power the shroom. Beggars can't be choosers, but tight buttons are best for texture. In lieu of that I prefer the bottom 1-1 1/2" of the stem for firmer, crisper texture.
You've got me salivating.
I really do appreciate the quality and composition of your photos and look forward to every one of them.