I had to look up 'rhum' and so I learned something...
-
Welcome to Religious Forums, a friendly forum to discuss all religions in a friendly surrounding.
Your voice is missing! You will need to register to get access to the following site features:- Reply to discussions and create your own threads.
- Our modern chat room. No add-ons or extensions required, just login and start chatting!
- Access to private conversations with other members.
We hope to see you as a part of our community soon!
What's For Dinner?
- Thread starter SalixIncendium
- Start date
Subduction Zone
Veteran Member
It is spelled that way because if you drink too much of it the next day your eyes will be rather rheumy.
Oh, that's rhubbish!
Spice
StewardshipPeaceIntergityCommunityEquality
Subduction Zone
Veteran Member
I would have preferred regular pork bacon for the BLT's. But I had one more packet and it redeemed itself. I made a beef bacon carbonara that was stellar.
I need to stop reading the forum on my phone, I read that as porn bacon.
Subduction Zone
Veteran Member
I am waking this thread back up. A few days ago I made a batch of Asado de Puerco. Literally "roast pork" but I would not call it that. As his link shows it was more of a stew. Pork shoulder meat, and dried peppers that have been soaked and blended are the key ingredients:
www.allrecipes.com
It is an extremely tasty recipe. I am amazed that it is not at more Mexican restaurants. Normally served with beans and rice I was in a mood for something different so I bought some premade sopes and finished cooking them and put the stew on top. My housemate took a little taste but did not eat it so I had a dinner or two and two or three lunches of it. I only had a little left today and I already miss it.
It looks a lot like this:
My sauce was thicker and then I served it on these:
Asado de Puerco (Mexican Pork Stew)
Asado de puerco is a Mexican pork stew made with pork shoulder, chile peppers, and spices. The guajillo and ancho chile peppers add smoky, complex notes.
It is an extremely tasty recipe. I am amazed that it is not at more Mexican restaurants. Normally served with beans and rice I was in a mood for something different so I bought some premade sopes and finished cooking them and put the stew on top. My housemate took a little taste but did not eat it so I had a dinner or two and two or three lunches of it. I only had a little left today and I already miss it.
It looks a lot like this:
My sauce was thicker and then I served it on these:
Subduction Zone
Veteran Member
It was just this year that I started to pan fry salmon. That can be so quick and so good. I did it with some Copper River Sockeye. What kind of salmon did you use?
Worktime microwave dinner.
Spice
StewardshipPeaceIntergityCommunityEquality
Unfortunately in my little one grocery store town, it was a frozen variety.
Subduction Zone
Veteran Member
The fresh Copper River season is over, though there are other fresh salmon. Frozen can be good too. In the winter it is the best choice usually.
Made 2 pans of Bolognese sauce this morning, so it will be pasta bol followed by scones, jam and cream.
Subduction Zone
Veteran Member
Lasagna tomorrow?
Nope, I'll freeze some and have lasagna mid week.
Tomef
Well-Known Member
God shall make beef bacon? I knew there was something wrong with that guy.
Subduction Zone
Veteran Member
Beef bacon is the same body part on a cow. Traditionally it would not be cooked that way. Some genius that understood anatomy said to himself "Hmmm, I wonder if I can make bacon from this?" And it is not bad at all. It is a bit pricey. The taste is somewhat similar to beef jerky, but nowhere near as chewy.
Spice
StewardshipPeaceIntergityCommunityEquality
I'm trying something new tonight. I've never been impressed with Whiting, though a lot is sold from my grocery. I like my fish "fishy" as a general rule, usually choosing fresh water varieties over salt water, but I like trying new things.
So tonight, I'm baking Whiting filets with garlic pepper, sea salt, and paprika to be served over pan roasted asparagus spears with lemon butter sauce.
Keep your fingers crossed that I've hit on a keeper recipe.
So tonight, I'm baking Whiting filets with garlic pepper, sea salt, and paprika to be served over pan roasted asparagus spears with lemon butter sauce.
Keep your fingers crossed that I've hit on a keeper recipe.
Whiting is one of my favourite fish but what I call whiting is probably a completely different thing to what you call whiting. There's a few different varieties but Sand Whiting is the most common where I live.
