Love those vintage recipe mugs and bowls
i often call steaks ‘shteaksh’ in the cutesey cringe voice I talk to bones in. biscuits - ‘bishcuitsh’
- 4 month ban
I do this with schnacks but more crap nyc old man than cutesy
Celeriac sloppy joes:
I subbed out the mushrooms for cauliflower and cannellini beans; didn’t have burger rolls in the freezer so used pitta.
It’s a bit under seasoned if I’m honest but I would make it again.
The round things are mashed potato and other veg rolled in breadcrumbs and air fried. They have steak seasoning on them.
Gnome wanted to make Poppy O’Toole’s Parmentier potatoes with roasted garlic, so we had them with all the trimmings. So garlicky and rich. Flavour town.
Got some friends from the UK in town today so about to thrown this down on the BBQ.
Also this weekend I perfected the art of Korean spicy chicken using gouchang paste, and panko breadcrumbs/deep fat fryer for the chicken. Basically this is the only meal I want to eat from now on.
Managed to fit in a bit of lamb for Easter weekend as well, not photoed.
Some bog standard frozen veggie burgers + sweet potato chips
Burgers were alright tbf - kind of like a bland samosa, innit?
Gonna have half a easter egg for pudding
No proper dinner. Made a guac and nextdoor dropped some pakoras round so we’ll eat those with scream 2
Bought a fancy new barbecue so used it twice this weekend, one as a practise and then one for when the folks came round for dinner. Didn’t get any pics of the proper big dinner but both it and the practise run went well:
Chicken thighs (smoked for an hour, in a spicy rub), spuds, long peppers and red onions. Great stuff.
got a tip for big coal bbqs - pile most of the coal to one side of the grill, so that you have areas with different temps. you can then have a searing ‘section’, a medium section and one for your slow cookers like the peppers.
- already knew this
- hmm interesting. I will try this at my next event
- I don’t really care/don’t ever bbq stuff