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Post by wynnv on Jul 7, 2023 13:40:02 GMT -5
Making ahi tuna, ceviche and some peel and eat shrimp tonight. Tomorrow night is lasagna and antipasto night. I will be breaking in the new oven. Attachment Deleted
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Post by tonyroma on Jul 7, 2023 13:42:19 GMT -5
That oven has found a good home.
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Post by conchydong on Jul 7, 2023 16:09:29 GMT -5
Fried pork chops with Munggo and rice. We have a Moringa tree and the wife puts the leaves in the Munggo.
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Post by Tarpon65 on Jul 7, 2023 16:49:17 GMT -5
Wife cooked a corned beef and we steamed a couple of artichokes, using Kraft Mayo as a dip for the artichokes(the way I was taught growing up and still love the best).
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Post by 4ward on Jul 7, 2023 19:35:05 GMT -5
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Post by 4ward on Jul 7, 2023 19:39:35 GMT -5
Wife cooked a corned beef and we steamed a couple of artichokes, using Kraft Mayo as a dip for the artichokes(the way I was taught growing up and still love the best). Hellmanns!!! LOL That’s how I grew up eating them too. Been a while but, I love steamed artichoke.
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Post by tonyroma on Jul 7, 2023 20:35:59 GMT -5
So you guys pull a leaf off a steamed artichoke and dip it mayonnaise 🤮🤮🤮🤮, might as well smear it with Conchys potted meat and mac and cheese🤮🤮🤮🤮
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Post by gardawg on Jul 8, 2023 7:12:08 GMT -5
YEah, I never understood the appeal of an artichoke. I think they appeal to folk who want to be busy eating but don't want to fill their stomach ...
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Post by Tarpon65 on Jul 8, 2023 7:22:01 GMT -5
I can't believe I'm getting bullied here for eating a damn vegetable?
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Post by wynnv on Jul 8, 2023 8:51:30 GMT -5
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Post by restlessnative on Jul 8, 2023 10:58:45 GMT -5
Fried pork chops with Munggo and rice. We have a Moringa tree and the wife puts the leaves in the Munggo. Where do you get mung beans? I’m going to start looking in to your Filipino meals and trying to make some of them as they look good. I tried googling to see if there was a Filipino restaurant around Tampa and it didn’t look promising and I love trying other culture?s food.
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Post by restlessnative on Jul 8, 2023 10:59:42 GMT -5
For the record I’m an artichoke fan and we do them quite often, but dip them in clarified butter.
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Post by conchydong on Jul 8, 2023 11:30:19 GMT -5
Fried pork chops with Munggo and rice. We have a Moringa tree and the wife puts the leaves in the Munggo. Where do you get mung beans? I’m going to start looking in to your Filipino meals and trying to make some of them as they look good. I tried googling to see if there was a Filipino restaurant around Tampa and it didn’t look promising and I love trying other culture?s food. Any Asian market will carry them. They are sold dry like lentils.
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Post by treetom on Jul 8, 2023 13:35:41 GMT -5
I've posted before about the artichokes I get weekly at Walmart are fresh, big and cheap (2.77). We boil them with salt a bay leaf or two and EVOO. The oil makes for a mouth feel that you don't need a dip.
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Post by ferris1248 on Jul 8, 2023 13:54:21 GMT -5
Charcoal grilled chops with a little Apple wood. Steamed corn in the husk and sliced tomatoes. Corn and maters were picked this morning. Asking seriously.....I assume pork chops. How do you know when they're done? Thanks in advance. I use a thermapen now and do what Tonyroma says. Hot fire for caramelization and grill marks (600F or so) then move to the side of the grill with that side's burners off. Leave the hot side going. Leave them on the hot side for a few minutes on each side or until you get the degree of caramelization (browning) you want. Before thermopens, I would press on the meat and see how the finger indention responded. It's hard to explain. Push your finger on the chop and an indention will form. If the indention springs back pretty fast, it's about right. If it stays indented for a 4 or 5 seconds, it needs to cook longer. Now I just use the pen and pull them around 140 or 145F. Rest for 5 minutes or so and serve. Now I'm talking a 3/4" or 1" chop. If it's thinner, around 1/2" or less it's just sear for a minute or 2 on each side, still at the high heat.
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