Food • Page 1270

Here’s the enfrijoladas!

 

has anyone actually tried the Nuggs chicken nuggets?

 

the what

 

I really like Herbs de Provence (my favorite), thyme, parsley, and chives. Freeze dried is better. I tend to think dried basil & cilantro aren't worth buying as they really lack flavor.

As far as spices: garlic powder, onion powder, smoked paprika, ancho chile powder, cayenne pepper, old bay seasoning, cumin, cajun seasoning (for when I want to blacken a protein and serve it with a salad), Montreal steak seasoning (I really only use this for oven-roasted chicken wings lol but you could put it on steak and burgers too), and ginger are some of my favorites. I always have on hand a lot of vinegar: champagne, balsamic, sherry, red wine, apple cider, rice, malt, and rice wine are frequently in my cabinet. I make a lot of salad dressings from scratch and I also really enjoy a simple vinaigrette with a piece of grilled fish or chicken. That variety of spices & herbs allows me to go to a wide variety of different cuisines.

 

If I can throw in a little flavorful tip for sustainable cooking: if you’re not going to use the zest of your lemons before they go bad, zest them ahead of time and freeze it!! The lemon flavor compounds are volatile so freezing them keeps them in place, and once the zest is warm again it’s like a flavor bomb. I’ve had a little plastic container of lemon zest for about 2 months now, and I use it in dressings, on top of salads/meals that use lemon, marinades, and especially desserts :)

 

This is a brilliant idea!!!!

 

Nuggs are this plant based chicken nuggets

 

i bet they pair well with the other plant based nuggs

 

Working from home has been great for my lunches haha. Brussels sprout salad with bacon, a fried egg, and homemade honey mustard dressing. So easy and soo much better than leftovers.

 

Looks awesome! I love homemade honey mustard!

 

It was so easy I can’t believe I’ve been buying salad dressing like a fool

 

There's endless combinations too!

 

my wife’s birthday is monday and we’re celebrating saturday so i’ll have some chicken marsala to post

 

I love chicken marsala!

 

I ordered Ludo Lefebvre's Crave weeks ago and it finally arrived today. I can't express how excited I am to have this cookbook. The pictures are gorgeous and the recipes seem tremendous. This is really going to improve my cooking and expand my repertoire.

 

We got a pork tenderloin, chicken thighs, and a bunch of veggies to throw on the grill tonight since it’s so nice outside.

Also stopped by my favorite brewery to get some cans to go since grilling without beer is illegal, and fuck it made me miss that place. I teared up a bit at how lifeless and different it felt in there.

 

@Ken i just remembered....back to that pickled red onion conversation. I just realized I forgot something!! What I would do was de-seed a jalapeño, julienne it, and also add it to the pickled onion mixture! Raw, very lightly pickled jalapeño is great

 

I loved pickled jalapeños too! And Fresnos!

Really great in guacamole! And sometimes with smoked salmon in that guacamole too.

 

my wife doesn't like red meat or whiz (unfortunate) but we made chicken phillies with provolone and the hoagies i made last night. i was worried about the shape of them a bit but the flavor and texture was great

 

Try it and then we’ll talk. Sounds crazy, I know.

 

They hoagies look great! I’m glad it turned out well!

 

thanks man! super easy recipe. definitely gonna be making them again in the future

 

Leftover salads are so good. I think I just discovered a main course salad combo that I’ll love in the future. I added some charred green beans and crispy bacon on top of leftover romaine and tomato. Nothing else except a splash of evoo, vinegar, and salt. Yum.

 

Alright the finale of FN’s Tournament of Champion is fucking insane. They have 60 minutes to use a whole duck, and make breakfast, lunch, AND dinner.

this is so much work, I can’t believe they’re doing this