Oriental Redneck
| Thin ribeye rolls, king oyster mushrooms, grape tomatoes, cilantro, Montreal steak seasoning.
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| For supper, it will be a grilled thick pork country style rib with seasoned rub. Potatoes O'Brien, and Glory brand green beans and potatoes cooked together with bacon and onions. White Pita bread. |
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Slayer of Agapanthus
| Sinagong soup, with pork belly.
"It is only with the heart that one can see rightly; what is essential is invisible to the eye". The Little Prince, Antoine de Saint-Exupery, pilot and author, lost on mission, July 1944, Med Theatre.
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| Posts: 6025 | Location: Central Texas | Registered: September 14, 2003 |
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always with a hat or sunscreen
| Shrimp and crab in a creamy cheese sauce (kinda like a Thermidor or Newburg), stir fried veggies in a hoisin-oyster sauce, and rice. And since we had shrimp and crab out, a large batch of seafood salad was made for the week's lunches. Plenty of lemon juice and celery, along with some parsley, fresh ground tellicherry, and other seasoning with Blue Plate mayo.
Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 |
| Posts: 16597 | Location: Black Hills of South Dakota | Registered: June 20, 2010 |
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Oriental Redneck
| Mixed seafood fried rice
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| quote: Originally posted by Skins2881: Damn Q! That looks amazing!
Yes it does. It makes me want Fried rice |
| Posts: 1638 | Location: NORTHEAST INDIANA | Registered: August 18, 2006 |
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always with a hat or sunscreen
| quote: Originally posted by Skins2881: Damn Q! That looks amazing!
Doc, That fried rice of yours has me wanting to place making some in our queue!
Certifiable member of the gun toting, septuagenarian, bucket list workin', crazed retiree, bald is beautiful club! USN (RET), COTEP #192 |
| Posts: 16597 | Location: Black Hills of South Dakota | Registered: June 20, 2010 |
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| For Sunday supper, we have hickory smoked baby back ribs, baked "marble" potatoes, and baby Brussels Sprouts with blue cheese dressing. Then try to stay awake to watch the drag races. |
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| Posts: 3682 | Location: Texas Hill Country | Registered: July 24, 2009 |
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Staring back from the abyss
| Cold, windy, rainy... Perfect day for some goulash.
________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton.
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| Some good looking pics up there. Yum. I used to go to a restaurant a long time ago. One of my favorites was the filet with this peppercorn sauce. I've always thought it to be unique to the restaurant. Decades later, I've come to realize that it is filet au poivre. I cooked it myself for the first time and it came out well for a first attempt. But it came out a little too spicy. Not sure if I should just use less peppercorns or if I should find a different varietal of peppercorns (is this a thing?). Man, I wish I knew decades ago.
"Wrong does not cease to be wrong because the majority share in it." L.Tolstoy "A government is just a body of people, usually, notably, ungoverned." Shepherd Book |
| Posts: 13184 | Location: In the gilded cage | Registered: December 09, 2007 |
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Staring back from the abyss
| I just use Tellicherry peppercorns for my pepper cream sauce, and minced shallots for a little extra zip. I love the stuff and will often make it with tri-tip, but it's good with pretty much any beef.
________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton.
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Yeah, that M14 video guy...
| Brazilian style hot dogs. They get creative down there... I used a fork and knife for one of them. Brazilian dogs get messy with all the red sauce that's used. They sometimes put peas and mashed potatoes on their dogs. Tony. Owner, TonyBen, LLC, Type-07 FFL www.tonybenm14.com (Site under construction). e-mail: tonyben@tonybenm14.com |
| Posts: 5575 | Location: Auburndale, FL | Registered: February 13, 2001 |
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| After a good weightlifting session last evening my wife and I made good ‘ole meatloaf 90/10 ground beef w/ some mashed potatoes and corn. Simple fare, but it tasted so good. |
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