The Demon
Well-Known Member
Grilled romaine Greek salad with shrimp tomatoes artichoke hearts and olives. With balsamic glaze drizzled on top.
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fast306stang
Well-Known Member
Damn, that look GREAT!Grilled romaine Greek salad with shrimp tomatoes artichoke hearts and olives. With balsamic glaze drizzled on top.
WD Pro
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No meat, just blood ā¦
For those that donāt know (Iām not sure some of our delicacies crossed the pond), itās āblack puddingā and this is the best, made quite local to me :
I am the only one in our house that likes it ā¦ lol
WD
For those that donāt know (Iām not sure some of our delicacies crossed the pond), itās āblack puddingā and this is the best, made quite local to me :
I am the only one in our house that likes it ā¦ lol
WD
GT 550
Well-Known Member
Ahhhh Black Pudding...verrry nice 
I guess BP is a bit like liver and oysters in that you either like them or you don't but I can't understand why some folks don't
I guess BP is a bit like liver and oysters in that you either like them or you don't but I can't understand why some folks don't
The Demon
Well-Known Member
This is a grilled deconstructed chicken Caprese salad. Chicken, mozzarella cheese, tomato, and repeat. Topped with pistachios and avocado. As well as a balsamic glaze.
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fast306stang
Well-Known Member
Definitely in for some of that!Chopped up. Delicious.
fast306stang
Well-Known Member
Baked split chicken wings. Couple tablespoons baking powder, salt/pepper/garlic powder/paprika to your liking. Dry the wings, sprinkle with the seasoning. I threw some BBQ rub over the top for good measure. I didn't have a rack, so I used parchment paper.
425Ā° for 40 minutes was perfect.
I got wing sauce on standby but man, these are so good I don't think I'm gonna use it!
425Ā° for 40 minutes was perfect.
I got wing sauce on standby but man, these are so good I don't think I'm gonna use it!
The Demon
Well-Known Member
They look fantastic. Keep the sauce handy though for some dipping if you need it.Baked split chicken wings. Couple tablespoons baking powder, salt/pepper/garlic powder/paprika to your liking. Dry the wings, sprinkle with the seasoning. I threw some BBQ rub over the top for good measure. I didn't have a rack, so I used parchment paper.
425Ā° for 40 minutes was perfect.
I got wing sauce on standby but man, these are so good I don't think I'm gonna use it!
fast306stang
Well-Known Member
Thanks! I burned through my share...but I did buy a 2nd pack of wings so I'm gonna bake some more soon and I'll just have to be patient enough to put the sauce together lol
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fast306stang
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Taking a shot at Steak and Guinness pie. I've had to make some adjustments already, the broth didn't have the deep beefy flavor I was looking for. Half a can of tomato paste and another couple bullion cubes seems to have helped.
I think I'm gonna cheat and go to the grocery store and use store bought puff pastry. Undecided if I'm going to use a large dish or use these ramekins. Maybe both if I have enough stew and pastry...hmmm
I think I'm gonna cheat and go to the grocery store and use store bought puff pastry. Undecided if I'm going to use a large dish or use these ramekins. Maybe both if I have enough stew and pastry...hmmm
The Demon
Well-Known Member
It still looks yummy. Great color.Taking a shot at Steak and Guinness pie. I've had to make some adjustments already, the broth didn't have the deep beefy flavor I was looking for. Half a can of tomato paste and another couple bullion cubes seems to have helped.
I think I'm gonna cheat and go to the grocery store and use store bought puff pastry. Undecided if I'm going to use a large dish or use these ramekins. Maybe both if I have enough stew and pastry...hmmm
dead_inside
Well-Known Member
Err mah gerrd! Meat pies! Excellent looking progress, in for results
fast306stang
Well-Known Member
Thanks fellas! After simmering for 3 hours, the flavors have definitely come together and it has a stew-like consistency. I guess that's how it's supposed to be? Maybe I cooked it too long but I fell asleep lmao. The meat is definitely tender now and it has that strong flavor profile like you'd expect from an Irish dish. I'm gonna ladle it out to leave some of the liquid behind.
I had to turn the lights off to get my camera to accurately pick up the color
I had to turn the lights off to get my camera to accurately pick up the color
Last edited:
fast306stang
Well-Known Member
Felt like shit so I laid down and napped all day trying to get rid of this eyeball headache. Put everything in the fridge and crashed for the night.
Woke up at 1am, initiated a bootycall and now we're both wide awake so I figured I'd finish this thing up. Decided to try one main one and a few of the ramekins. Seen some recipes say cover with cheese before topping with the crust, so I tried that using cheddar and mozzarella. It sounds good...but it's almost 3am so just about anything sounds good right about now after going to bed without dinner
Just went into the oven and now we wait about 40 minutes.
Woke up at 1am, initiated a bootycall and now we're both wide awake so I figured I'd finish this thing up. Decided to try one main one and a few of the ramekins. Seen some recipes say cover with cheese before topping with the crust, so I tried that using cheddar and mozzarella. It sounds good...but it's almost 3am so just about anything sounds good right about now after going to bed without dinner
Just went into the oven and now we wait about 40 minutes.
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