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« Artify #502This is not bird poop »
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krazyboi
Premium
join:2008-06-27
Mckinney, TX
kudos:1

2 recommendations

reply to SueS

Re: Post a photo of something you ate today

I took a vacation to Puerto Rico and loved the pina coladas...




caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4

2 recommendations

reply to SueS

What, no turkey images???

I made my first turkey this year.

A 12lb turkey, I cooked it at 350F for about 7hrs. I shoved garlic butter under the skin and rubbed it with kosher salt and pepper with rosemary and sweet basil.




Tented after it got browned so as not to burn, basted with my spicey-smokey marinade about every 30mins with cuts to allow it to penetrate.



Oh yeah....



A moist and tender bird.


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caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4

1 edit

3 recommendations

reply to SueS

More recent things....sorry for the big post, it's been awhile

A lovely brekky hash with potatoes, sausage, jalapenos and red onions. Completed with two eggs on 12-grain toast with Cheddar-Asadero cheese, topped with chives and S&P.








Awesome all-natural hotdog with French's Yellow Mustard, Siracha, sweet relish and sauerkraut. Topped with that same cheese and a sprinkle of Old Bay.








Tonight's snack: leftover turkey breast with seasoned refried beans, diced red onion, grated cheese, some mexican seasoning, garlic & onion powders and a sploosh of LaVictoria's Chunky Jalapeno sauce.

Topped with hunks of the Cheddar-Aserado cheese and Crema Mexicana. =)





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EGeezer
zichrona livracha
Premium
join:2002-08-04
Midwest
kudos:8
Reviews:
·Callcentric

2 edits

3 recommendations

reply to SueS

Click for full size
Canon PowerShot A610
7.3mm 1/60th F3.2


Yum.
I'd posted some photos for »Artify #417 and fondly recalled my Hawaiian trip and my friend Snowy See Profile.

I was suddenly gripped with an insatiable desire for Spam, eggs and rice. This variation is pretty simple and forgiving;

• 1 cup rice
• 2 cups water
• 1 tsp minced garlic
• 1 tsp cooking oil
• 1 small can of SPAM, diced into approximate 1/4" cubes
• 2-3 eggs, beaten
• 1 small pat of butter
• 2 crushed chicken bouillon cubes or powder

Use a mortar and pestle to grind the cubes to a powder or use powdered bouillon.

Rinse the rice in cold water until the rinse water becomes mostly clear - 6-7 times. This step will make the rice fluffier and reduce clumping.

Add rice, water and butter pat to a pot. Bring the rice to a boil then simmer on low heat until rice is fluffy, about 20 minutes (this is basically the directions on the packages).

While rice is cooking, add oil, diced Spam and garlic to a skillet or wok. Stir fry in medium high heat until Spam is browned. add rice, sprinkle bouillon over mix, stir briefly, then add eggs. Reduce heat and cook a couple of minutes, continuing to stir until eggs are cooked into the mix.

Spoon out onto plate, enjoy with toasted and buttered English Muffin, sourdough toast or by itself.

My lovely bride does not like Spam, but she said this is a keeper
--
Buckle Up. It makes it harder for the aliens to suck you out of your car.


Locutus65
Why bother?
Premium
join:2001-05-24
Houston, TX
kudos:2
Reviews:
·Comcast

3 recommendations

reply to SueS

For supper tonight I made Pork chops with warm cherry sauce.

EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA
6.3mm 1/60th F2.8 ISO80



Pork Chops w/ Warm Cherry Sauce
Ingredients:
4 bone-in center-cut pork chops (about 5 oz each)
1/4 tsp salt
1/8 tsp ground black pepper
2 tsp olive oil, divided into 1½ tsp and ½ tsp portions
1 C onion, diced
1 C dry red wine
1 tsp dried tarragon
1 C dried cherries, either sweet Bing or tart (or substitute another dried fruit such as
raisins, figs, or prunes)

Directions:
1. Trim visible fat from pork chops. Sprinkle with salt and pepper.
2. In a large nonstick pan, warm 1½ teaspoons of oil over high heat. When pan is hot, brown chops on both sides, about 2 minutes per side. Remove chops from pan. Set aside.
3. Over medium heat, add remaining ½ teaspoon of oil and diced onion. Cook and stir until onion softens, about 5 minutes.
4. Add red wine. Cook and stir 1 minute to deglaze.
5. Add tarragon and cherries. Cook and stir 1 minute to blend.
6. Return pork chops and any juices to pan. Cover. Simmer 9 minutes to thicken sauce and until pork chops are fully cooked (to a minimum internal temperature of 160 °F).
7. Serve immediately.

Cinnamon Glazed Baby Carrots
Ingredients:
4 C baby carrots, rinsed and split lengthwise if very thick (or frozen pre-sliced carrots)
2 Tbsp soft tub margarine
2 Tbsp brown sugar
1/2 tsp ground cinnamon
1/8 tsp salt

Directions:
1. Place the carrots in a small saucepan. Add just enough water to barely cover the carrots. Cover. Bring to a boil. Reduce heat to medium. Cook for 7–8 minutes, just until the carrots are easily pierced with a sharp knife.

2. While the carrots are cooking, combine margarine, brown sugar, cinnamon, and salt in a small saucepan, and melt together over low heat (or put in a microwave-safe bowl and microwave for a few seconds on high power, until margarine is mostly melted). Stir well to combine ingredients.

3. Drain carrots, leaving them in the saucepan. Pour cinnamon mixture over carrots. Cook and stir over medium heat for 2–3 minutes, just until the carrots are thoroughly coated and the glaze thickens slightly.
Serve warm
--
Today I saw something that reminded me of you. But don’t worry, I flushed and everything went back to normal.


caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4
reply to EGeezer

said by EGeezer:

I'd posted some photos for »Artify #417 and fondly recalled my Hawaiian trip and my friend Snowy See Profile.

I was suddenly gripped with an insatiable desire for Spam, eggs and rice.

My lovely bride does not like Spam, but she said this is a keeper

Hells yeah.
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caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4

2 recommendations

reply to SueS

Ok, it's not food per se, but it's good 'nuff for me.




Yes, that is a vintage and HUGE bit of Libbey Crisa glassware.


EGeezer
zichrona livracha
Premium
join:2002-08-04
Midwest
kudos:8

1 recommendation

Yeehaw!!!



Locutus65
Why bother?
Premium
join:2001-05-24
Houston, TX
kudos:2
Reviews:
·Comcast

4 recommendations

reply to SueS

Japanese style beef and noodle soup. Tasty!
Made Japanese style beef and noodle soup Friday night. It was awesome!!! Very filling and healthy too. Peggy (the wife) tried it but it's not really her kind of food but I do commend her for at least trying.


EASTMAN KODAK Z740 ZOOM DIGITAL CAMERA
6.3mm 1/60th F2.8 ISO80



Japanese-style beef and noodle soup
Prep time: 25 minutes - Cook time: 15 minutes
This hearty main-meal soup is flavorful, yet simple to prepare

For broth:
4 oz Shiitake mushroom stems, rinsed (remove caps and set aside) (or substitute dried
Shiitake mushrooms)
1 Tbsp garlic, minced (about 2–3 cloves)
1 Tbsp ginger, minced
1 stalk lemongrass, crushed (or the zest from 1 lemon: Use a peeler to grate a thin layer of skin off a lemon) or 1 ½ tsp lemon grass paste.
1 Tbsp ground coriander
4 C low-sodium beef broth
1 Tbsp lite soy sauce

For meat and vegetables:
1 bag (12 oz) frozen vegetable stir-fry
4 oz Shiitake mushrooms caps, rinsed and quartered
8 oz udon or soba noodles (or substitute angel hair pasta), cooked
1 lb lean beef top sirloin, sliced very thin
4 oz firm silken tofu, diced
¼ C scallions (green onions), rinsed and sliced thin

Directions:
1. Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 4.
2. Combine all ingredients for broth, except soy sauce, in a medium-sized pot or saucepan. Bring to a boil over high heat, then lower heat and simmer for 15 minutes.
3. Strain the broth through a fine wire colander, and discard the solid parts. Season to taste with soy sauce.
4. To finish the soup, bring the broth back to a boil. Add the thawed vegetable stir-fry mix and mushroom caps, and simmer for 1 minute.
5. Add the noodles and continue to simmer for another minute.
6. Add the beef and continue to simmer for about 5 minutes or until the beef is slightly pink to brown (to a minimum internal temperature of 145 °F).
7. Add tofu and scallions, and simmer 1–2 minutes until heated through.
8. Serve immediately in 1-cup portions.

Hint: There are several varieties of tofu, each with a different moisture level. Silken and soft tofu are the moistest and easily blended into shakes, dips, and dressings. Regular tofu is less moist, and it’s best for scrambling or using like cheese in casseroles. Firm, extra-firm, and pressed tofus are the driest. They absorb other flavors easily and hold their shape in stir-fries and on the grill.
Yield: 4 servings
Serving size: 1 C soup
Each serving provides: calories 325 - total fat 8 g - saturated fat 3 g - cholesterol 52 mg sodium 285 mg - total fiber 4 g - protein 36 g - carbohydrates 28 g - potassium 882 mg
--
Today I saw something that reminded me of you. But don’t worry, I flushed and everything went back to normal.


caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4

Man, that looks good.



caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4

1 edit

3 recommendations

reply to SueS

Not as fancy, but it's cold out and I wanted something warm.

Yup, still using leftover turkey (it was frozen) in this. Also, a bit of breakfast sausage, red jalapeno, red onion, dash of yellow curry, a dash of Old Bay in lieu of celery, a sprinkle of mexican oregano, S&P, dash of soy sauce and Jasmine rice


Canon PowerShot A720 IS
5.8mm 1/4th F2.8 ISO200



One pot, about 18 minutes and voila...take that Rice-A-Roni !!!

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EGeezer
zichrona livracha
Premium
join:2002-08-04
Midwest
kudos:8
Reviews:
·Callcentric

4 recommendations

Click for full size
Canon PowerShot A610
7.3mm 1/60th F3.5

Nightcap.


Locutus65
Why bother?
Premium
join:2001-05-24
Houston, TX
kudos:2
reply to SueS

Cool bottle opener



caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4
reply to EGeezer

said by EGeezer:

Nightcap.

I approve.

I hava mate in England who just made a nice day trek to get some of that from France...lol


Bruschi
Premium
join:2001-04-16
Cape Cod
kudos:1
reply to caffeinator

said by caffeinator:

Ok, it's not food per se, but it's good 'nuff for me.

[att=1]

Yes, that is a vintage and HUGE bit of Libbey Crisa glassware.

Pure deliciousness!!!
--
Professional student pilot!


caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4

2 edits

2 recommendations

reply to SueS

My Chilehead take on a Sausage, Egg and Cheese.

Red onion was carmelized in the sausage fat, I used Sage Jimmy Dean brekky sausage. Also used some Zip's famous tartar sauce + the Dave's Insanity. Not the hottest sauce, but it'll do.


On goes the heat...



BoomTime!



Peek-A-Boo Onion



Spicy Spam & Egg & Cheese Sammie

Frying up the spam...bit of pepper added. Fried up a whipped egg afterwards in the nice spam-grease and shaped to fit the bread.



12-grain bread swiped with mayo, slathered with Habanero sauce, cheddar-aserado cheese and onions, and a sprinkle of chipotle chile powder.



Now that is something....



Take that, puny arteries! ;-D



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caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4

5 recommendations

reply to SueS

Did some grocery shopping last night, this nice snack for today is so ya don't think I eat spam all the time.

A Croissant with bacon ranch dressing, roast beef, turkey pastrami, pepper jack cheese, sweet red peppers and iceberg lettuce with a sprinkle of Kosher salt. All the veggies are Organic too.


Canon PowerShot A720 IS
5.8mm 1/6th -0.6ev F2.8 ISO200




Canon PowerShot A720 IS
5.8mm 1/8th -0.3ev F2.8 ISO200



Nommmmm.
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badd
Premium
join:2001-10-04
De Queen, AR
kudos:1

Love that turkey pastrami. Just had two sandwiches made with it.
--
Just another day in Paradise



caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4

Yep, and I got a deal on the croissants too: 15 for $5.00

That's .33 a croissant. Mmmm.



chmod
Premium
join:2000-12-12
Lockport, IL

1 recommendation

I always enjoy seeing and reading your posts here for new ideas.



doc69
Premium
join:2004-08-01

3 recommendations

reply to SueS

Click for full size
SAMSUNG SCH-I535
3.7mm 1/30th F2.6 ISO125


krazyboi
Premium
join:2008-06-27
Mckinney, TX
kudos:1

4 recommendations

reply to SueS

Was testing out the Charbroil Big Easy electric smoker the inlaws brought over for Christmas... made a 7.5lb pork butt... it came out great.... took about 9-10hrs...

*Purchase boneless or bone-in pork butt.
*Trim excess fat, if desired.
*Apply a generous coat of yellow mustard and your favorite rub, let it sit overnight in frig.
*Cook at 225-250°F to an internal temperature of 195°F.
*Wrap in aluminum foil and hold in a cooler until ready to serve.
*Pull meat and serve with barbecue sauce on the side.

Southern Succor Rub from the classic book 'Smoke & Spice'

1/4 cup ground black pepper
1/4 cup paprika
1/4 cup Turbinado sugar
2 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper

raw...

Apple iPhone 5
4.1mm 1/15th F2.4 ISO400


loaded and ready...


done...


eating time...



caffeinator
Coming soon to a cup near you..
Premium
join:2005-01-16
WA, USA
kudos:4

1 recommendation

Nice looking roast ya got there. Yummy!!!



drew
Automatic
Premium
join:2002-07-10
Port Orchard, WA
kudos:6
reply to krazyboi

Yum!

A buddy does smoked (real wood) pork and it's amazing.


krazyboi
Premium
join:2008-06-27
Mckinney, TX
kudos:1
reply to caffeinator

first time doing it and it was great!


krazyboi
Premium
join:2008-06-27
Mckinney, TX
kudos:1
reply to drew

I'll usually smoke some meat on the grill, but I don't have a dedicated charcoal smoker... even if I did I don't think I would have the time to do a slow n low... the electric smoker does a light steady smoke, and with it being convenient, it works for me!!



caffeinator
Coming soon to a cup near you..
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join:2005-01-16
WA, USA
kudos:4

5 recommendations

reply to SueS

Click for full size
Canon PowerShot A720 IS
5.8mm 1/13th F2.8 ISO200

Click for full size
Canon PowerShot A720 IS
5.8mm 1/13th -0.3ev F2.8 ISO200

Click for full size
Canon PowerShot A720 IS
5.8mm 1/13th -0.3ev F2.8 ISO200

Taquitos. They are a nice snack, but not really a meal. Here's how I turned 'em into one using just leftovers.

Firstly, I'd cooked the taquitos. Then, layered refried beans, cheese, some leftover all-meat chili, the taquitos, onions and sweet peppers.

Sprinkled with garlic, chile and onion powders and a bit of S&P. Steamed until flexible then rolled and covered with Jalapeño nacho cheese sauce and heated again until hot throughout. Added some chips and a sprinkle of cayenne pepper and it's nom nom time!

(the third one just got to the rolled stage and put in the fridge for later.)
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jimhamilton
Facto Non Verba
Premium
join:2002-03-21
Emmetsburg, IA

Waste not, want not. They look great!



caffeinator
Coming soon to a cup near you..
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join:2005-01-16
WA, USA
kudos:4

said by jimhamilton:

Waste not, want not. They look great!

Thanks!

Yuppers, I don't waste food around here.

I also like extrapolating common items into better meals with just a few additions. And, it only took about 2 minutes to make it.

Figure that two 20-count boxes of taquitos were only $5.00 and I got both a lot of snacking out of them and meal starters to boot.
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TigerLord
UEE Citizen
Premium,Mod
join:2002-06-09
Canada
kudos:8

4 recommendations

reply to SueS

Click for full size
PENTAX K-5
100mm 1/15th F4 ISO800


Got this baby on boxing day
Click for full size
PENTAX K-5
100mm 1/10th F2.8 ISO800


I sacrificed a whole bag of beans
Click for full size
PENTAX K-5
100mm 1/1000th F2.8 ISO800


before I could get a proper extraction
Click for full size
PENTAX K-5
100mm 1/45th F11 ISO1600


but the three hours of practice was worth it
I used to have a Super Automatic Delonghi and after five years traded it in for something that would give me proper control over my extraction.

I sacrificed a whole 1kg bag before I managed to get a proper, three layered espresso shot.

BUT IT WAS SO WORTH IT!!!!