Amazing how much you can cook carrots down.
The skillet was full of carrots.
Used about five large ones.
A whole onion.
Four cloves crushed garlic.
Black pepper.
Pinch of salt.
Table spoon crushed fennel seed.
Olive oil.
Alfredo sauce at the last.
Nothing else.

Seven bone chuck roast steak thing with broccoli.
Both cooked over hot mesquite coals.
Cooked rare.
Spices black pepper salt garlic powder.
Drizzled with olive oil and soy sauce.

Now that looks really good.

MissS wrote: ↑Fri Feb 28, 2020 6:45 pm Now that looks really good.

Thank you.
I made up for last nights dried up baked chicken catastrophe.
Worst meal in a year and I cooked it.
The only thing good was the skin.
Got side tracked cooking something else.
Tossed it out to the wild animals to eat.
I brag on my food only because I have the courage to criticize it too.

Can you guess what I'm making right now?
Base is smelling good already!

I don't know why restaurants don't serve this, it's the most fun your mouth can have in one bite/slurp!!!!

Perfect balance of salty, sweet, hot, bitter and savory, the definition of umami without MSG.

I have no idea what you just cooked but it looks good.

The roast thing was fantastic and I had the rest today with another broccoli head.
For some reason it was tender all the way from stem to stern.
Then I noticed the bone on one end.
It was part of what would be the T bone if is was farther back so it was cut very high on the shoulder or maybe even a mistake.
Noticed it looking a little funny when I bought it.
There were three of them.
Best steak I have had in a very long time and it was only 4 something a pound,
13 dollars for this monster.
Gonna post a pictuer of that bone this post or another one.
Look closely at the bone on the upper left of the steak.
Look for this and you wont be sorry.

Look at the bone in the upper left.
It would have been a crime to cook this as a roast.
That's a T bone.

So you have a bone in New York Strip Steak. A great cut of beef.

MissS wrote: ↑Sat Feb 29, 2020 1:01 pm So you have a bone in New York Strip Steak. A great cut of beef.

Way too big for that, it is the upper part of a chuck steak up by and including the split back bone.
Not the lower part that includes the shoulder blade most people think of as the seven bone.
The T bones and so on are a bit farther down the spine.
The long bone you see in the pictuer was at right angles to the t bone you see.
The meat around it was to die for and as tender if not more than the loin.

Same as but way cheaper I looked and it was 4.29 a pound.

Don't know what Worth had, but I do love a NY good strip, especially grilled with some good char on it. My favorite steak at Longhorn, although I usually get the less expensive 6 oz sirloin for 12.99. The NY Strip is 21.79. Definitely a splurge for me. But the sirloin with salad and loaded tater for 12.99 and no cooking or clean up to do is bargain to me.

Yet another idea for that jar of sweet red peppers.
Fried in olive oil along with some Italian sausage that was cooked in hot water first.
Spaghetti on bottom.
Usual spices salt black pepper garlic.

Last night was Irish bangers and brown rice.

Made a rush mistake at the store and got the wrong thing.
Ended up with the stuff in the cup.'
But what ever.
I added oyster sauce soy sauce can of baby oysters including juice and that's about it.
Nothing special just something fishy and sweet to go with the salty but tasty tapas.
Just something to eat.

Tonight I roasted a chicken and made fresh cauliflower.

Rajun Gardener wrote: ↑Fri Feb 28, 2020 9:12 pm I don't know why restaurants don't serve this, it's the most fun your mouth can have in one bite/slurp!!!!

Perfect balance of salty, sweet, hot, bitter and savory, the definition of umami without MSG.

100_5852.JPG

Ok Rajun what is it?! Some kind of Korean seafood noodle dish?

It's my version of coconut curry I had to make after watching Mark Weins video of crab curry.

It's some work to prep everything but it's so worth it if you like curry. The recipe is in the description, if you make it let me know what you think.

Rajun I need to (ketchup) on your videos.

Roasted veggies, pot stickers with broiled pork chops and sauteed mushrooms. So simple and delicious!!

DH cleaned yesterday's chicken, boiled the carcass, strained it, added the pan drippings, chicken meat, onions, celery, carrots, & those thick Kluski noodles. A very tasty soup.