Ever consider a plop of sour cream?
Quote from: Spark Master on September 19, 2018, 11:06:22 PMEver consider a plop of sour cream? I don't care for it personally. Buttah is all I need. Had some bbq ribs today but they weren't seasoned as good as usual or maybe the ribs were just a day old and reheated where some of the flavor disappeared who knows. Either way it filled my stomach so I'm good. Beats having to kill a zoo animal to feed myself as in other countries.
Homemade beef vegetable stew with saltine crackers. Mmmm....
Stuffed my face tonight with a nice chicken parmigian hero and fries. Only problem is, I'm starting to pack on the pounds again. I can safely say I'm at least a little addicted to food and it's tough to overcome...
Quote from: AirGunner1377 on September 20, 2018, 05:32:28 AMStuffed my face tonight with a nice chicken parmigian hero and fries. Only problem is, I'm starting to pack on the pounds again. I can safely say I'm at least a little addicted to food and it's tough to overcome... You might want to avoid this thread then.
Quote from: Sqrl Klr on September 17, 2018, 09:56:55 PMHomemade beef vegetable stew with saltine crackers. Mmmm....That looks great! What did you use for the tomato base?
Forgot to get a pic, since I ate late after my son's late Thursday soccer practice, but Susan made empanadas with beef taco meat. She also made locally picked apple empanadas for dessert. Very tasty!Breakfast this morning was my usual, eggs and sardines, breakfast of champions.
I tried out the Kippered Herring you recommended and loved it. Are sardines better for you than herring, or which do you like more?
Thanks Gil. If it's not too much trouble, please do post a recipe or link. Me and my wife love soup like that. And sweet corn is in season here now.
I have no link but I'm sure there are many out there. I used two cans of Mexican corn which tasted sweet and had a little bit of diced red peppers in it. The tomato base had chipotle in it. Sirloin is great with this but I'm sure roast would be great with it too. I'd like that with shredded falling apart roast meat mixed in for sure.
My Buddy up near Boston and I were talking about food and he said skirt steaks were not available by him. I found that hard to believe and agreed next trip up I bring a few packages. I did tell him to go to ethnic markets as different cuts are sometimes not available outside of certain places. Thw whole piece maybe available, but not cut up the way you expect. The English, ( I have read), tend to pull out single muscles and cut them up, so a T-Bone usually doesnot get seen in the UK. The loin the NY strip, but not a T-bone. So I am curious if they are unavailable to different parts of the USA. So does everyone here get Skirt Steaks, and Hanger Steaks?? I myself prefer a Flank Steak, marinated in Southwestern style, Italian Style, and Soy based Asian. Just rubbed with olive oil and salt is very nice, and if you BBQ a lot using rubs / marinades, good, old fashion, dead cow on the grill is wonderful. I don't even use pepper.So once again I would love to know if you get Skirt Steaks by you!! Hanger Steaks?thanks