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Thread: What did you make to eat today?

  1. #141
    Quote Originally Posted by fuego View Post
    If Mrs fuego and me ever get up that way, you're going to have to provide a buffet of all the stuff you've ever talked about cooking on here: stuffed cabbage; perogies; the sauerkraut sausage stuff, etc, etc, etc.
    I've already sent you some REAL Polish smoked kielbasa and walked you thru making kapusta so you've had some samples. ;)

    I haven't made homemade pierogies in years but there's a bunch of places around here that make really good ones. Actually there's quite a few traditional foods that I just don't make, so maybe we can go to a restaurant like this...here's their menu, anything sound appealing?

    http://www.sabinaspolishrestaurant.com/menu.html

  2. #142
    Quote Originally Posted by krystian View Post
    I've already sent you some REAL Polish smoked kielbasa and walked you thru making kapusta so you've had some samples. ;)

    I haven't made homemade pierogies in years but there's a bunch of places around here that make really good ones. Actually there's quite a few traditional foods that I just don't make, so maybe we can go to a restaurant like this...here's their menu, anything sound appealing?

    http://www.sabinaspolishrestaurant.com/menu.html
    Oh yeah, forgot to post this to you after I got back from vacation. I ate at a Chicago Italian beef place in Sarasota, and this was in the same strip mall, but I didn't go in:


    What did you make to eat today?-polish1-jpg

    What did you make to eat today?-italian-beef-jpg

    What did you make to eat today?-italianbeef2-jpg

  3. #143
    Quote Originally Posted by fuego View Post
    Oh yeah, forgot to post this to you after I got back from vacation. I ate at a Chicago Italian beef place in Sarasota, and this was in the same strip mall, but I didn't go in:


    What did you make to eat today?-polish1-jpg

    What did you make to eat today?-italian-beef-jpg

    What did you make to eat today?-italianbeef2-jpg
    Aw man...how could you not even go in?!?!

  4. #144
    For breakfast, one egg omelet with cheese and Spam® (yes, Spam® ) and a pork chop (I actually ended up eating another one too), with my 'bulletproof' coffee (with a tablespoon of butter and coconut oil added). 72% fat, 1% carbs, 26% protein. Perfect. :)

    Most of the Spam® is in the omelet. On top is just for decoration for the pic.


    What did you make to eat today?-porkchopspam-jpg
    Last edited by fuego; 07-02-2016 at 04:51 PM.

  5. #145
    Resident Chocolate Monster Lista's Avatar
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    Quote Originally Posted by fuego View Post
    For breakfast, one egg omelet with cheese and Spam® (yes, Spam® ) and a pork chop (I actually ended up eating another one too), with my 'bulletproof' coffee (with a tablespoon of butter and coconut oil added). 72% fat, 1% carbs, 26% protein. Perfect. :)

    Most of the Spam® is in the omelet. On top is just for decoration for the pic.


    What did you make to eat today?-porkchopspam-jpg
    I, apparently, am lacking omelet making skills. Mine always look like lumpy scrambled eggs.
    Last edited by fuego; 07-02-2016 at 04:52 PM.

  6. #146
    Quote Originally Posted by Lista View Post
    I, apparently, am lacking omelet making skills. Mine always look like lumpy scrambled eggs.
    2 eggs are easier because it fills up the pan more, but 2 eggs are just too much egg for me. I guess I use an 8" pan? Smaller pan.

    I put either a half tablespoon or full tablespoon of butter in the pan (on about medium heat) and roll it around and coat it real good. Before that I have put my egg in a bowl and mixed it up with a fork real good. After I melt the butter I pour the egg in, salt and pepper it, and let it cook almost all the way through where it's easy to flip and not runny. That's why I have it on medium heat so it won't burn. I shake the pan to loosen the egg up as it's getting done, which the butter keeps it from sticking (and I do this in a teflon/non-stic pan also), get a wide spatula and get it under it and flip it over. It only takes a second to get the other side done. So right after I flip it, I put my ingredients in on half of that side, and fold it over on it itself. If I've done cheese I kinda press down on the omelet with the spatula to help melt the cheese, and turn it over on the other side to do the same thing. Violá! And it's done. :)

    Another thing I like to put on my omelet is salsa. Goes great with it. I'll also sauté spinach, onion and bell pepper sometimes and put it in it. But it doesn't take much to fill up a one-egg omelet. Normally always do cheese. For a 1 egg omelet I like about 40 grams of cheese which I weigh out (I keep up with all of my macros). Sometimes I'll cut up some fresh tomato and put it on top. I really like that with the sauteed spinach and cheese on the inside, gives it a fresh taste. The Spam® today was because I saw somebody cook Spam® last night on DDD. I'm a Spam® aficionado. :)

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    Lista (07-03-2016)

  8. #147
    Pork butt smoked on the grill with hickory wood chips a few hours and finished in the oven.

    What did you make to eat today?-pork1-jpg

    What did you make to eat today?-pork3-jpg

    What did you make to eat today?-pork4-jpg

    What did you make to eat today?-pork5-jpg

  9. #148
    Quote Originally Posted by fuego View Post
    2 eggs are easier because it fills up the pan more, but 2 eggs are just too much egg for me. I guess I use an 8" pan? Smaller pan.

    I put.........
    .............
    .........Violá! And it's done. :)
    It would be much easier watching you do it rather than trying to follow all the steps, can you try videoing it next time?


    Quote Originally Posted by fuego View Post
    What did you make to eat today?-pork4-jpg
    Is that cole slaw on top of it? Us Yankees use cole slaw as a side dish not as a condiment.

  10. #149
    Oh yeah. We put coleslaw on a lot of stuff down here. You need to try it sometime. Yankees still have no real clue about how to do food.

  11. #150
    Resident Chocolate Monster Lista's Avatar
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    I made marinated shrimp and artichoke hearts for lunch

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