My son won't eat animals that are deemed semi-intelligent. Basically, no beef or pork. I have to get creative with poultry since Lin doesn't like fish....

(Good cook ready to go postal.... )

Picky ass Californians.

Picky ass schizophrenics. He could explain his reasoning to you until you were ready to put a bullet into your head.

I like the challenge. Every culture on the planet has poultry.

Is Lin a schizo too? That's what my comment was more directed at, mostly because fish is incredible.

My mom's got the same diet as your son, so I have a pretty good understanding of the philosophy behind that.

Meh. 2/5

Kinda like f*cking with a condom on. Good, but not great.

I added some more spices (Italian seasoning and a lot of crushed red pepper) and let it simmer a couple more hours and it's actually much better now.

Your dicing skills leave much to be desired.

Your chopping skills are equally terrible.

Also pigs are in that group of semi intelligent animals.Smarter then cows.

Chicken however is a stupid soulless animal,like a turkey .

:usehead:

By the time the sauce is done the veggies have pretty much melted so you can be sloppy. Don't you worry, I have mad knife skills when needed.

Just hope you never have to find this out in person. :love:

You aint quick enough to do me any harm with a knife.

No compassion for chicken's feelings? It's not cool to generalize like that.

Soulless. ..beady eyes say it all.

At least they're not as heartless as you bastards.

Is the last thing a woman has ever said to a man.

It's the only thing women say to you,chief.
That and are you done yet.....









This chicken burgur is taking FOEVAH.

Mike's out of town at some gathering in the desert so this weekend I get to feed Lin some beef.....

Gonna give Italian Braciole a go. Pics to follow.

Flattened steak stuffed with prosciutto, provolone, garlic, pine nuts, raisins, rosemary, milk soaked breadcrumbs, and parsley.

https://scontent-sjc.xx.fbcdn.net/hp...b6&oe=55757BD2

Slow simmered in a marina sauce all afternoon. These will fall apart with a fork.

https://scontent-sjc.xx.fbcdn.net/hp...aa&oe=55ADA878

Sorry for the crap pictures.

Looks really good.

https://pbs.twimg.com/media/BvHsqo1IEAIKT0o.jpg

This looks good.

Yesterday i did some rice with vienna sausages and it turned out pretty good.

http://www.mybigfatcubanfamily.com/....f9bce73970d-pi

(This minus the peas)

added little coloured seasoning , a bit of cilantro, a bit of garlic and small thing slices of onions & carrots (not alot though)

It turned out pretty good much to my surprise.

Vienna sausages + shredded chicken + onions prepared like a chicken salad. Thas where it's at.

:yeah:


You done made me hungry.

I am having lamb steaks, potatoes and onions for tea since it's Good Friday.

#yolo

What?

Tea = dinner in British speak.

lol, what my man Pete said.

It really confused me when I went over to someone's apartment for what I thought would just be tea and there was a full meal awaiting me.

Doing Taquitos this weekend.

http://davidsfreerecipes.com/wp-cont...-taquitos1.jpg

Here's a stony recipe that's simple to make.

Take a piece a cornbread and slap some butter in it and microwave it for around 1:35 then check on it and if its not crispy enough give 30 seconds more.

It's gonna turn your cornbread into a crispy buttery delight.. either that or ruin it. depends on your taste.

This place just north of Boston has won a ton of awards for their steak tips and secret marinade.

NewBridge Cafe | 650 Washington Ave. Chelsea, MA 02150

Use to go there all the time when we lived back east. About 10 years ago during a trip back there I got the owner to give me his marinade recipe since I was living out on the west coast now.

You wanna mix this together real good and let your steak tips (works really good with chicken too) marinade in the sauce for at least 8 hours before grilling them.

1/2 cup good quality ketchup
2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons worchestshire sauce
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon dried finely crushed tarragon (crush the dried flakes into a powder with your fingers)
1/4 teaspoon garlic powder

Holy **** this looks good.

They were ridiculously good.

I'm a huge fan of any kind of burrito / taquito / enchilada breed.

I was going to post pics, but I factory reset my phone and stupidly forgot to back up my pics, so no pics lads. But I've been enjoying cooking this recently:

Cottage pie | BBC Good Food

Instead of the wine, use a bottle of strong English ale. Any will do. I use Shepherd Neame 1698, I've done this with double stout as well and it is just as good. For the Worcestershire sauce use Lea & Perrins do not use anything else.

I get the beef mince from the butcher - 2kg - so use 1.5kg in this. When you've added the beef stock and ale it will look like a lot of gravy, but I slow cook it for about 3-4 hours so the sauce has thickened up and the mince is really soft.

Get 10 meals out of this, freezing in foil containers and having it every night of the week >>>

^^^^^

That's called Shepard's Pie here in the states. And ya, comfort food 101.

Made some stellar tri tip sandwiches last night.

Yeah mate it's unreal, probably my favourite meal. There is Shepherd's Pie here too, as far as I know it's the exact same dish but cooked with lamb and not beef. Do you use lamb in yours?

I mostly use beef but I made it with chicken recently and it was the bomb too.

Chicken pastrami. Brined for 3 days and then smoked. In the fridge to cool for a few hours. Pics of the final product later today.

https://scontent-4.22773.fna.fbcdn.n...57516490_o.jpg

Smoked is my least favorite taste. Smoked is like eating a wiggwam.

Shut up.

It'll end up sliced thin and then cooked on the flat top with melted swiss cheese and served on a toasted bun with thousand island cole slaw.

:finger: