Red Mosquito

Mango chicken over coconut rice

I have a lot of the leftover sauce from last night that was so good..going to just add mushrooms to it and make bunless burgers

doug rr wrote:I have a lot of the leftover sauce from last night that was so good..going to just add mushrooms to it and make bunless burgers

what makes it a burger then?

Chris_H_2 wrote:

doug rr wrote:I have a lot of the leftover sauce from last night that was so good..going to just add mushrooms to it and make bunless burgers

what makes it a burger then?

stop it with your fancy lawyer language..its a patty...

doug rr wrote:

Chris_H_2 wrote:

doug rr wrote:I have a lot of the leftover sauce from last night that was so good..going to just add mushrooms to it and make bunless burgers

what makes it a burger then?

stop it with your fancy lawyer language..its a patty...

i got my first eagle in 2 years the other day. i promptly followed it up with bogey bogey.

Salmon and corn on the cob

bought some fresh mushroom ravioli this morning..probably make a cacio e pepe for it

Roasted thighs and kale

cutting up some sushi grade tuna

spike wrote:We made a killer Irish stew. Thanks, ChatGPT!

Spoiler: show

Used lamb, cuz it’s better. Omitted the parsnip and cabbage. Season every layer. Super simple.

Ingredients:

2 lbs lamb shoulder (or beef chuck), cut into chunks
4 large potatoes, peeled and cut into chunks
4 carrots, sliced into thick rounds
2 onions, roughly chopped
3-4 cups beef or lamb broth
2 parsnips, sliced (optional)
2 leeks, sliced (optional)
1 small cabbage, chopped (optional for a heartier version)
2 tablespoons vegetable oil
2-3 sprigs fresh thyme (or 1 tsp dried)
2 bay leaves
Salt and black pepper to taste
Fresh parsley for garnish

Instructions:

Brown the meat:

Heat the oil in a large pot over medium-high heat.
Season the meat with salt and pepper, then brown it in batches to get a nice crust. Remove and set aside.
Sauté the veggies:

In the same pot, add onions and cook until softened.
Add carrots, parsnips, and leeks (if using), cooking for a few minutes.
Build the stew:

Return the meat to the pot.
Add broth, bay leaves, thyme, and more salt and pepper.
Bring to a boil, then reduce heat, cover, and simmer for about 1.5 to 2 hours until the meat is tender.
Add the potatoes:

Add potatoes and cabbage (if using) and simmer for another 30 minutes until potatoes are soft but not falling apart.
Finish and serve:

Adjust seasoning, remove bay leaves and thyme stems.
Garnish with fresh parsley and serve with crusty bread or soda bread.

Made this again since it’s turned cold outside.

Forgot all about dime’s weirdo reaction til I bumped the quoted post.

Used lamb again.

Batch cooking some stuff for the week, including some African peanut soup with collards for lunches.

Okay, who stole snatch’s password?

Small talk

bodysnatcher wrote:Batch cooking some stuff for the week, including some African peanut soup with collards for lunches.

This sounds interesting. Would you share the recipe?

Grilled pork steaks, zucchini and onions.

Poaching barramundi in a tomato white wine sauce

Brussel sprouts in balsamic glaze as a side

Moves

wease wrote:Grilled pork steaks, zucchini and onions.

This sounds so good.... Might have to pick up something similar for dinner tomorrow night.

epilogue wrote:

wease wrote:Grilled pork steaks, zucchini and onions.

This sounds so good.... Might have to pick up something similar for dinner tomorrow night.

The old grill may have the bottom rusted out and the grates near death but damned if it didn’t turn out some great grub last night. Used a new marinade on the meat and while I wish I could’ve soaked them longer, it was tasty.

wease wrote:

epilogue wrote:

wease wrote:Grilled pork steaks, zucchini and onions.

This sounds so good.... Might have to pick up something similar for dinner tomorrow night.

The old grill may have the bottom rusted out and the grates near death but damned if it didn’t turn out some great grub last night. Used a new marinade on the meat and while I wish I could’ve soaked them longer, it was tasty.

What was the marinade?