My dad pulled some venison "slim-jims" out of the freezer last night. I use the term slim-jim because I don't know what else to call them. Meat stick, I guess. These are venison, jalapeno, and cheddar. They are so good.
jgeis on
+1
ReginaldWhen I am Pres., I will createthe Department of ______Registered Userregular
I want to make some black beans and rice tonight. The beans are soaking as we speak. Any of you have a good recipe for this?
My dad pulled some venison "slim-jims" out of the freezer last night. I use the term slim-jim because I don't know what else to call them. Meat stick, I guess. These are venison, jalapeno, and cheddar. They are so good.
I've been muchin on venison jerky the last couple days!
What are some good veggies I can add to a curry? I've been making a sweet potato + chicken yellow curry for awhile now, and really love it...but I was thinking it might be nice to add something else to it - I'm just not entirely sure what.
Well, what kind of curry are we talking about here? Because as was discussed earlier, just saying curry is stunningly vague as there are many different "curry" spice blends from many different regions.
For yellow curry, you could use regular potatoes. Carrots and bamboo shoots also work well. If you like them, baby corn can be nice also. Green bell pepper or red/yellow sweet pepper can also be great additions.
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
Yeah, my only real ideas where maybe carrot and potatoes.
For yellow curry, you could use regular potatoes. Carrots and bamboo shoots also work well. If you like them, baby corn can be nice also. Green bell pepper or red/yellow sweet pepper can also be great additions.
Aww yiss
Also - I totally forgot about snow peas! Thanks guys, I will try those out in my next batch
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lonelyahavaCall me Ahava ~~She/Her~~Move to New ZealandRegistered Userregular
we get bags of frozen veggies with cauli, broccoli, green beans, red capsicum, carrots, sweet corn and actually pineapple. I add that to my green curries all the time.
i have no groceries and plans later
i.e. i am going to eat junk for dinner
ugh.
what junk did you end up eating?
I made honey garlic chicken thighs for the second time and man I just cannot get the skin to crisp up. It's crispy before I toss it in sauce and then cook it upside down all getting soggy from the juices running all over it... I feel like it just isn't a very well thought out recipe if crispy skin is the goal. I also added ginger and a dash of soy sauce because why wouldn't you? I may try it one more time and just put a little sauce on it, bake it, and then broil it with a last coating of sauce on top instead. It's a shame because I really like the flavor but the crisp just wasn't there and soggy chicken skin is just not pleasant.
Well according to the recipe, you're supposed to finish it by broiling skin side up to crisp up the skin. So yeah, it won't crisp up with the skin side down, but if it's not crisping up with the skin side up I'm not sure what you need to switch up. Get it closer to the element? Leave it in longer? I don't know if it's already getting close to the point where the sauce on the skin is starting to burn so I'm just guessing.
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nevilleThe Worst Gay(Seriously. The Worst!)Registered Userregular
i have no groceries and plans later
i.e. i am going to eat junk for dinner
ugh.
what junk did you end up eating?
I made honey garlic chicken thighs for the second time and man I just cannot get the skin to crisp up. It's crispy before I toss it in sauce and then cook it upside down all getting soggy from the juices running all over it... I feel like it just isn't a very well thought out recipe if crispy skin is the goal. I also added ginger and a dash of soy sauce because why wouldn't you? I may try it one more time and just put a little sauce on it, bake it, and then broil it with a last coating of sauce on top instead. It's a shame because I really like the flavor but the crisp just wasn't there and soggy chicken skin is just not pleasant.
eh, soup.
I'll get groceries this weekend probs and be better about it.
Well according to the recipe, you're supposed to finish it by broiling skin side up to crisp up the skin. So yeah, it won't crisp up with the skin side down, but if it's not crisping up with the skin side up I'm not sure what you need to switch up. Get it closer to the element? Leave it in longer? I don't know if it's already getting close to the point where the sauce on the skin is starting to burn so I'm just guessing.
Well you flip it skin-side down for the first five minutes of broiling and I guess that's what is really throwing me and I think contributing to the issue; I already HAD crispy skin and now I'm soaking it in sauce and putting it on the bottom of a pan and then trying to crisp it back up with five minutes under a broiler after it's been sitting in liquid. I probably could have let it go a little longer under the broiler but parts of it were turning black in a still-tasty way and I didn't want to push past that. Definitely just gonna skip the five minutes skin side down if I make it again and see if that helps because otherwise it's pretty tasty.
Yeah, if the chicken's already cooked at that point I don't get why it's going under the broiler skin side down at all.
+2
Erin The RedThe Name's Erin! Woman, Podcaster, Dungeon Master, IT nerd, Parent, Trans. AMABaton Rouge, LARegistered Userregular
Made some fried platanos to go with dinner tonight. Dusted it with a combo of chili powder, garlic salt, and sea salt. Poured a little crema over the top.
Simple, but SO GOOD.
I forgot to take pictures before I inhaled it.
... i am suddenly REALLY glad I normally live a long, long way from IKEA.
because their truffle chocolate cake may be my new favouritest thing in the whole world. Fuck.
I am not even kidding, the urge to go out and buy like a dozen more frozen packs is almost overwhelming
what the fuck
is this because i didn't have time to run today
is this my body sabotaging itself
Posts
warlock intervention doesn't fucking count
I like this one: http://icuban.com/food/frijoles_negros.html
I second this recipe, it is excellent.
Satans..... hints.....
I've been muchin on venison jerky the last couple days!
Maybe silverbeat?
Satans..... hints.....
Man, I don't know. Druhim sounds in the right here.
Aww yiss
Also - I totally forgot about snow peas! Thanks guys, I will try those out in my next batch
Democrats Abroad! || Vote From Abroad
http://steamcommunity.com/id/pablocampy
Or broccolini would be really good too.
http://steamcommunity.com/id/pablocampy
I'm now strongly strongly considering just emptying my bag of frozen veggies into my casserole and making up a veggie green curry.
or... i could quick defrost (see leave in a bowl of water) the chicken thighs from the fridge and make a chicken and veggie green curry.
mmm
YES! This is what I shall do!
Democrats Abroad! || Vote From Abroad
i.e. i am going to eat junk for dinner
ugh.
ha. junk.
senorchanggay.mpg
Go to the mission and eat burrito.
what junk did you end up eating?
I made honey garlic chicken thighs for the second time and man I just cannot get the skin to crisp up. It's crispy before I toss it in sauce and then cook it upside down all getting soggy from the juices running all over it... I feel like it just isn't a very well thought out recipe if crispy skin is the goal. I also added ginger and a dash of soy sauce because why wouldn't you? I may try it one more time and just put a little sauce on it, bake it, and then broil it with a last coating of sauce on top instead. It's a shame because I really like the flavor but the crisp just wasn't there and soggy chicken skin is just not pleasant.
eh, soup.
I'll get groceries this weekend probs and be better about it.
Well you flip it skin-side down for the first five minutes of broiling and I guess that's what is really throwing me and I think contributing to the issue; I already HAD crispy skin and now I'm soaking it in sauce and putting it on the bottom of a pan and then trying to crisp it back up with five minutes under a broiler after it's been sitting in liquid. I probably could have let it go a little longer under the broiler but parts of it were turning black in a still-tasty way and I didn't want to push past that. Definitely just gonna skip the five minutes skin side down if I make it again and see if that helps because otherwise it's pretty tasty.
Simple, but SO GOOD.
I forgot to take pictures before I inhaled it.
because their truffle chocolate cake may be my new favouritest thing in the whole world. Fuck.
what the fuck
is this because i didn't have time to run today
is this my body sabotaging itself