* 3 lbs red potatoes, quartered
* 2 tablespoons Herbs De Provence
* 1/2 cup Mayo
* 1/2 cup sour cream
* 1 pound of Thick Cut Bacon
* 2 cloves garlic, smashed
* 1 small sweet onion, sliced thin
* 1 cup shredded cheddar cheese
* 4 green onions, thinly sliced
* 3 peeled hard-boiled eggs, sliced
* paprika, cracked black pepper, salt
1. Boil your spuds in heavily salted water, along with the herbs, until just tender, 8-12 minutes, drain and set aside. Cook time will vary, this is an agricultural product, and it was cut by very imperfect human hands.
2. Rough chop your bacon and toss it in a heavy skillet on med-high heat. Let it render down, but pull it before it's totally crisp, trust me on this. Do not cook bacon until it's crisp. I don't care if you don't like it, you're wrong on this. Bacon should have an element of chew and taste like pig, not like carbon. I swear to God just shut up and do it, I know what I'm talking about here.
3. Drain the bacon on some paper towel briefly and set them aside.
4. Reserve about a tablespoon of the drippings and drop the heat to med-low, add the sweet onion and garlic and cook until it softens and shines. Add the potatoes and stir for about a minute, remove from heat.
5. In a large serving bowl, combine the mayo and cream and cheese, add the spuds, bacon, veg and fold together. Stir in the eggs, green onion and taste, season however you want.
Serve warm, or chilled, either way it's awesome. For an extra bite, splash the spuds with a tablespoon or two of apple cider vinegar after you drain them.
*Credit to Stale on this.
ah, here it is. i have been looking for this.
thanks and thanks
Ok foodies, my brain is slipping today and I can't remember the WHY behind it. Soaking wings in buttermilk prior to deep frying/baking does what again?
KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
Beans in chili are damn nice.
No ordinary ground/minced beef though. Chunks of beef, sliced across the grain - nice and tender, but with enough substance to get a nice chew out of it.
Ok foodies, my brain is slipping today and I can't remember the WHY behind it. Soaking wings in buttermilk prior to deep frying/baking does what again?
Ok foodies, my brain is slipping today and I can't remember the WHY behind it. Soaking wings in buttermilk prior to deep frying/baking does what again?
raises the acidity, adds body and tenderness.
Just like a night out with your old lady, OH!
/diceman
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cadmunkyOne hand on the bottle,The other a shaking fist.Registered Userregular
ArtreusI'm a wizardAnd that looks fucked upRegistered Userregular
So I'm cooking dinner for my family tonight. Gonna be making Stale's potato salad as a side.
My mom wants me to make some ground beef, since we have some we need to use before it goes bad. I'm gonna be going out shopping for ingredients soon, anybody have any quick suggestions for a main course involving ground beef that will only take a few hours to make? My stepdad is really picky, so I guess something simple might be best. (He hates rice and "asian" flavors.)
I was going to make some Chicken thighs up with the marinade @Druhim suggested a few days ago, but I have not gotten around to it yet, soon though.
We find them to be great for slow-cooked winter style dishes (beef burgundy, stews, chili, etc) and for just about everything else on night's that we're all over the place.
Like tomorrow. Chelsea leaves at 7am and gets back at 9pm. I'm out for just about the same amount of time. Solution? Dump ingredients in, set to the lowest setting and walk away.
So I'm cooking dinner for my family tonight. Gonna be making Stale's potato salad as a side.
My mom wants me to make some ground beef, since we have some we need to use before it goes bad. I'm gonna be going out shopping for ingredients soon, anybody have any quick suggestions for a main course involving ground beef that will only take a few hours to make? My stepdad is really picky, so I guess something simple might be best. (He hates rice and "asian" flavors.)
I was going to make some Chicken thighs up with the marinade @Druhim suggested a few days ago, but I have not gotten around to it yet, soon though.
Sloppy Joe's sound really good to me right about now.
Sloppy joes are one of my favourite American things
Also, damnit, now I'm having far too fond memories of camping.
The weather was rainy, we were all carrying heavy packs and our tent leaked and we didn't sleep at all well that night. But the rain lightened enough that we were able to get a fire going and make sloppy joes. Oh my god they were so good on such a cold, miserable night.
Artreus it is decided, you will make sloppy joes with your ground beef. Put it on a toasted kaiser roll with some grated sharp cheddar cheese and diced raw onion.
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you always were my bottom bitch, that's why it hurts me so
Oh, a skirt? I think I knew that.
ah, here it is. i have been looking for this.
thanks and thanks
She's a dame among broads.
Sooo many leftovers.
just got back from shopping
so many yummy looking fresh vegetables oh gosh
I'm tempted to just make a big old vegetable soup and slurp them all down in one great go
And bean, kale and sausage soup sounds yummy.
http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153
I used a bean mix instead of white because it's what I had but I don't think it'll ruin it or anything.
no beans in chili ever
you fiend
You broken, son
that is all
Over a bed of pasta or fritos.
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No ordinary ground/minced beef though. Chunks of beef, sliced across the grain - nice and tender, but with enough substance to get a nice chew out of it.
raises the acidity, adds body and tenderness.
Just like a night out with your old lady, OH!
/diceman
and a pound of jimy dean hot.
and chorizo.
anything else is just meat soup.
"Think of it as Evolution in Action"
My mom wants me to make some ground beef, since we have some we need to use before it goes bad. I'm gonna be going out shopping for ingredients soon, anybody have any quick suggestions for a main course involving ground beef that will only take a few hours to make? My stepdad is really picky, so I guess something simple might be best. (He hates rice and "asian" flavors.)
I was going to make some Chicken thighs up with the marinade @Druhim suggested a few days ago, but I have not gotten around to it yet, soon though.
Made a marvelous beef stew yesterday but overdid the chipotle flakes just a tiny bit, so it was a surprisingly spicy lunch
i'm reading this in a british accent.
also, while i'm shoveling a bowl of beef burgundy in my mouf with large slices of italian bread.
bonus, the wine i bought for her to use.
"Think of it as Evolution in Action"
And beef burgundy (crockpot style) is tomorrow night's dinner. Niiiiice.
maybe when i move
hmmm
Like tomorrow. Chelsea leaves at 7am and gets back at 9pm. I'm out for just about the same amount of time. Solution? Dump ingredients in, set to the lowest setting and walk away.
yes, her. boo boo girl. aka sabre, wicked witch of the web,
"Think of it as Evolution in Action"
"Think of it as Evolution in Action"
Sloppy Joe's sound really good to me right about now.
Also, damnit, now I'm having far too fond memories of camping.
The weather was rainy, we were all carrying heavy packs and our tent leaked and we didn't sleep at all well that night. But the rain lightened enough that we were able to get a fire going and make sloppy joes. Oh my god they were so good on such a cold, miserable night.
Stock made from scratch, with added onions in the peel for color.
Fining was a first, but it went great. Used eggwhites, beef tartar and tomato-pure . Really that shit is like magic.
Reduced to 70% this stuff was so full of flavour and had SO MUCH MOUTHFEEL.
Thank you, food thread
http://consumerist.com/2011/09/heinz-unveils-new-ketchup-packet.html