Whats cookin

Thanks lurch - not sure about the Chef title but we on this thread like to dabble in cooking, and these don't include the slabs of meat on the grill per the GMs initial post.

Tonight, this was my wifes fantastic version of Ree Drumond's Greek grilled salmon and veggies.  

Not only are you guys fantastic modelers you are great chefs as well. Something I didnt expect here.

Watching Tiny Food Fight on the Food Network.  Hilarious scale cooking using dollhouse size stove, pans etc to make dollhouse size food.  Super fun to watch.  Scale modeling cooks!

https://www.foodnetwork.com/shows/tiny-food-fight

Can't go wrong with Fajitas Bill. 

My daughter bought me this great Indian cookbook called Dishoom for my birthday (8/24 - not far from yours).  My wife grabbed it and spent hours preparing this increadible dish called Chicken Ruby - similar in taste to Chicken Tikka Masala.  She also made naan - absolutly fantastic meal!  She love's doing the presentation lol

Fajitas!

Bill

Tonight was Brocolli beef and we added cashews

Hey " G " ;

      I learned something as an experiment. I went to a party and I was only one of two still standing when it broke up. Went home with a driver and slept well. The pounding in my head at Seven in the morning kept saying one thing "Hanna's Menudo---" I went there and ordered the biggest bowl they had. When I left the restaurant my head was almost completely clear. They must have a formula for that that responds on a molecular level with Tequila atoms. By Nine I was ready to tackle anything that came my way

 A lot of Purely Mexican( Made by Mexicans for their tables) is a heckuva lot better than the " Bell" or any of those places.  Pure Mexican food is as comforting to me as pure Sicilian food. No comparison to what restaurants sell. They have to appeal to palates that cannot tell the difference between Food from Mexico City or Los Angeles!

Real G

With all the great recipies and photos, a FSM cook book could be made! 

 

Actually that is a really cool idea Real G. A cook book by modellers with some modeling stuff thrown in with profits to veterans organisations. We can ask Deep Sea to help out, (although he does have a lot on his plate already), as he has some experience in the writing/publishing area.

GMorrison

 

 

Dodgy

She also makes the best chicken satay I have ever had. Even the local pub asked her for the recipie. 

 

 

And???????

 

They put it on the menu with no changes!! Sold really well. So, are you asking for the recipie? Or was that a stupid question????

I moved to San Diego when I was about 16 from Sacramento where Mexican food was Taco Bell.  I'm a huge fan, my goto when some asks If you could eat just one type of food for the rest of your life...

Love Mexico, love the people.  Wish the drug cartels would go away.

Thinking you may be looking at it, RealG.

John, I love Mexican food. About 2 months ago I was hired in a senior position at an architecture office in Salinas CA.

Salinas is very Hispanic, a nice change from Where I live in Carmel.

Just down the street there's a Mercado/ Macelleria with a meat-and-3 operation in the back. There's at least ten different mains: Pork, beef, chicken, rellenos.

Red chile, green chile, barbacoa, pastor, carnitas, fried.

Menudo on Monday, chicharones some days, churros in the morning.

I'm a big fan of Huevos Rancheros.  I have had the best and the worst and on a scale of 1-10 this one is an 8.  Really really good

https://mexicanfoodjournal.com/huevos-rancheros/

With all the great recipies and photos, a FSM cook book could be made! 

Dodgy

She also makes the best chicken satay I have ever had. Even the local pub asked her for the recipie.

And???????

Such food fellas! We bought a Tagine a couple of years ago and have had some wonderful meals. I don't have a photo, but over here beef stroganof is very popular. The other night Jill made one with a curry base, WOW!!!!!! She also makes the best chicken satay I have ever had. Even the local pub asked her for the recipie. For myself I have just cured and smoked 4 kilos of pork belly to make our own bacon.

Yes please - I don't even know what that means but I want it.

I did a chicken tortilla soup today

Serve it and crush tortilla chips on top

Slow cooker chicken pot pie.

Brown some thighs.

Put carrots, peas, corn, green beans, onions, potatoes, stock into cooker. Chop up meat and layer on top

15 minutes before done- add a flour/ stock cup or so and stir in.

Meanwhile make a sheet buttermilk biscuit thing, cut up and use as a topping.

Bill

that book is on the way!

Bill

Interesting - ribs in the slow cooker.

My wife went off script as she's getting comfortable with these recipes/ingredients and added Calabrian chilli peppers to this Talapia Tangine - very tasty

Where's the Chianti?

That looks really rich and wonderful.

Making short ribs in the slow cooker tonight.

Thank you John for the compliment on the paella. Paella is a great picnic dish because it's good at room temperature and invites crowding around it (properly distanced of course).

We need a RealG Hawaiian dish here soon!

Bill

My wife is working on a talapia tangine dish I'll post later.  In the mean time some super comfort food.  Pasta E Fagioli

So far we have used dried dates with lamb tagine.  Delcious but a little sweet for my taste.  That paella is beautiful!

Ay!

  Dat looks likea da pichure ina da Book! MMMMMM.

If you haven't, play around with dried fruit and nuts. Really tasty in a lamb tagine.

As for me, I cooked up a paella for Mother's Day. Our own snow peas, plus green beans, three kinds of peppers, mushrooms.

Our neighbors met us at the beach for a picnic, and one of their kids is a vegetarian so I provided grilled sausage and mussels on the side.

Another page out of the tagine cookbook - a vegitarian dish ( and I'm no vegitarian ) of cauliflower and chickpeas with lemon and harrisa.  More like Moroccan vegitable soup.  Really delicious.  My wife loves cooking in the tagine.

Staying in Morocco - Shrimp Tangine with saffron, ginger and fennel.  Tastey

That is wonderful, John. My wife went out about ten years ago to buy a Le Creuset Dutch oven for me for my birthday and came back with their tagine because she got a deal on it.

Me, I've never had a love for the thing but then I can't drive race cars either.

Preserved lemons are easy to do if you have a tree or a source.

We do a sort of stove top version, dried apricots, prunes and lamb or chicken.

Years ago we were in Jordan. We had hired a car and a driver for the week. On a Friday we were in some ridiculous traffic jam outside of Amman.

Our driver, named Muhammed, says "it's very bad to be  goat by yourself tied in a truck on a Friday in our New Year."

I bought his Koran holder that hung from his rearview mirror and we write now and then.

Nice dish. Tonite we ate leftover Thai chicken but not post worthy.

I forget what we were watching, but my wife and I decided to order a Tagine - Moroccan cooking vessle.  My wife went all in and ordred a cookbook and all the spices and what not.  Tonight we tried it for the first time and wow - what an amazing dish.  Never tasted anything like it.  Bright citrus from the preserved lemon and spice from the Harissa, hint of sweetness from the grapes - I'm all in with Moroccan food.  My wife also made roasted red pepper humas and naan.

Duplicate

Another one from watching 'The Kitchen' - bright and delicous spring type meal.  First time trying Cavatelli pasta