100,000+1 posts of your dinner

kernow

The Goob Hunter
20 Year Member
Joined
Sep 1, 2001
Posts
35,151
I've no idea. Tiny bit hot and spicy. Tasty though
 

thegreathopper

NAM-75 Vet
20 Year Member
Joined
Jun 3, 2002
Posts
1,014
French onion soup, Josephines, Chamonix, France

script>
 

sr20det510

Whip's Subordinate
Joined
Oct 31, 2016
Posts
1,765
Grabbed this for breakfast. I just ate the unagi, tamago, and pickled ginger. I dumped the rice and shrimp as it was too early for that. The unagi was probably 2"x1" , so not a large piece, but it was tasty.
 

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Neodogg

Dogg-Father,
20 Year Member
Joined
Nov 27, 2002
Posts
5,691
Grabbed this for breakfast. I just ate the unagi, tamago, and pickled ginger. I dumped the rice and shrimp as it was too early for that. The unagi was probably 2"x1" , so not a large piece, but it was tasty.
That lady has a midget right arm!
 

wataru330

Mr. Wrestling IV
20 Year Member
Joined
Sep 16, 2003
Posts
9,851
IMG_3289.jpeg
With shelf stable gnocchi you don’t have to boil it; sauté in cast iron skillet, set puffy potats aside. Sauté ground beef (or protein of choice) add frozen peas, and shred a fair bit of fresh Parmesan. Toss w/ gnocchi that you set aside earlier.

High brow (lol) hamburger helper.
 

wataru330

Mr. Wrestling IV
20 Year Member
Joined
Sep 16, 2003
Posts
9,851
Love it, man. I’m doing a roast in the instapot next week.

Between a cast iron skillet and an instapot, the last couple of weeks have been a breeze.

Moroccan chicken over couscous + veg.

IMG_3505.jpeg


15 minutes flat, from fresh. A frozen lasagna takes longer than that, and isn’t half as good.
 

racecar

Iori's Therapist
20 Year Member
Joined
Sep 22, 2004
Posts
4,174
I don't see the rice and is it me or does that steak look like the shape of South America? :tickled:
I brought a rib roast and removed the rib. bit a hanger piece attach to the fat I removed the fat chunk used it to render some lard and cook the steak in it . The steak rest for about 10 minutes then I add the rice
 

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