Post YOUR home made meals or sandwich

[lacanteen]

Cajun marinated country ribs with onions baked at 275F for 5 hours. Liquid drained and fat separated. The fat will make a spicy roux. The liquid will make a spicy gravy. That gravy will hopefully coat baked potatoes tomorrow.
I would have added potatoes to the roaster but wasn’t home 2 hours before it automatically shut down. I was out in the vert listening to The Masters Tournament.

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[The Demon]

Cajun marinated country ribs with onions baked at 275F for 5 hours. Liquid drained and fat separated. The fat will make a spicy roux. The liquid will make a spicy gravy. That gravy will hopefully coat baked potatoes tomorrow.
I would have added potatoes to the roaster but wasn’t home 2 hours before it automatically shut down. I was out in the vert listening to The Masters Tournament.

That looks incredible George. We usually slow cook our ribs but not in a slow cooker. I’m gonna have to try that.

 

[JohnnyGT]

Tried to impress my new lady friend with lamb kebabs with lemon potatoes last night. Despite forgetting the zucchini on the grill for 40min, I think she was impressed.

 

[Mach VII]

On tap for lunch today, Beef Wellington sandwich. Roast beef, duxelles, dijon aioli.

 

[fast306stang]

On tap for lunch today, Beef Wellington sandwich. Roast beef, duxelles, dijon aioli.

That is right up my alley! Looks great!

 

[The Demon]

On tap for lunch today, Beef Wellington sandwich. Roast beef, duxelles, dijon aioli.

Lunch at work? Is there a little nap after?

 

[Mach VII]

Lunch at work? Is there a little nap after?

Occasionally lol
I almost always am eating lunch in my work van and if I need a nap, so be it!

 

[lacanteen]

Hand cut chicken breast strips, hand cut fries. Both deep fried.

 

[The Demon]

Hand cut chicken breast strips, hand cut fries. Both deep fried.

that looks amazing my friend. I am a sucker for good fried chicken. We have this place out here in SoCal called The Crack Shack. They use Japanese jidori chicken and it is amazing. It was founded by celebrity Chef Richard Blaise.

 

[MAGS1]

that looks amazing my friend. I am a sucker for good fried chicken. We have this place out here in SoCal called The Crack Shack. They use Japanese jidori chicken and it is amazing. It was founded by celebrity Chef Richard Blaise.

I’ve been to the one in Vegas. That is some damn good fried chicken that’s for sure

 

[The Demon]

I’ve been to the one in Vegas. That is some damn good fried chicken that’s for sure

Good to know that that’s there. Is it inside a hotel?

 

[MAGS1]

Good to know that that’s there. Is it inside a hotel?

It’s at the Park MGM by Eataly and Haus of Gaga.

 

[MAGS1]

Hand cut chicken breast strips, hand cut fries. Both deep fried.

Looks fantastic! I’m a sucker for good fried chicken

 

[lacanteen]

Everyone down here that deep fries has one of these breading devices. The meat is usually portioned then put on paper towels top and bottom to dry. Then usually into an egg wash which is about 6 or so eggs and 1/2 cup of milk. I didn’t have eggs or milk so I made a beer slurry of 12 ounces of beer and approximately 1/2 cup of flour with seasoned salt to taste.
Put the dried chicken in the slurry for 5 or so minutes then into the breading device with fish fry and creole seasoning. Shake, wait and fry.

 

[lacanteen]

……aaaaand it can be messy but good

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