detroitdad
Legendary Member
yes and yes
What did you cook/eat today (February 2018)?
- Thread starter Morning Glory
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yes and yes
CraigC
Guru
Love "jump in the mouth"! Especially if the prosciutto is San Daniele!
dkmaxx
Senior Member
Home-made Margherita pizza!!
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MypinchofItaly
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yep! They are so simple and so tasty indeed...few ingredients but so well combined. They jump very well in the mouth!
The Velvet Curtain
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Who needs KFC anyway?
Buttermilk chicken thigh burger with home made slaw.
Buttermilk chicken thigh burger with home made slaw.
detroitdad
Legendary Member
Added the carrots and potatoes
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detroitdad
Legendary Member
Finished product was served with house radish sauce. Tender and juicy 
Finished product was served with house radish sauce. Tender and juicy
View attachment 14071 View attachment 14072 View attachment 14073
It looks good - but what happened to the lovely gravy/sauce? From the second photo, it looks like it went down the sink....
detroitdad
Legendary Member
It looks good - but what happened to the lovely gravy/sauce? From the second photo, it looks like it went down the sink....
freezing it for gravy or beef stock at a later time. Would never throw is away
detroitdad
Legendary Member
It was the colander in the sink which frightened me. I'm relieved.
We drained it on a bowl first. Thanks for the concern
The Late Night Gourmet
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Please post to the Cooking Challenge if you have a recipe!
I have to say that that pizza looks fantastic - the dough is just how I like it. Sort of 'puffed up' on the edge,. How do you make your dough? Please post as new thread if its a recipe...
The Late Night Gourmet
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Back in Michigan, so time to make my own food again. Fortunately, Kroger has asparagus on sale for 99 cents a pound! I’ve made this recipe before, and always with cream added. But, this time, I decided to use my technique for making mushroom soup, where I just put a ridiculous amount of vegetables to thicken it up. So, instead of 2 pounds of asparagus, I used 4 pounds of asparagus.
I first made a stock using the woody ends of the asparagus, with my usual stock components (carrots, onion, rosemary, and thyme). I reserved the tips, and added them upon serving, to add a crunchy (and at the same time fresh) element. Very tasty.