I made beef stew and had another kind of stew called polenta. I was surprised they both were tasty despite my do not add salt practice.
And for dessert I had store bought flan made by a local. It was not bad though I've had better elsewhere.
BTW: anyone have a good Al-Khabsa recipe?
Polenta is not a stew. Today, it is boiled cornmeal. Traditionally it has been made from farro (an early form of wheat), chestnut flour, millet, spelt (wheat), and chickpeas. It is a dish that has been around since Roman times, probably earlier. Essentially the base for a porridge. It can be fried, toasted, served as is, enjoy spices and or herbs, but it is not a stew. Add vegetables, meats, poultry and fish, it is a porridge. The fineness of the grain and the amount of time it fully boiled or steamed will affect the texture, the idea is too fully bloom the grain.
I used my slow cooker and I made ... mac and cheese! I never thought it would work but it did. I havent had mac and cheese since I was in college, but I doubt I'll be doing this again because it just aint healthy.
Mmmm, sushi. Take it home, cook it, and it tastes just like fish.
T Bone steak was on sale for $5.99/lb. so I bought a whole loin, 25lbs.. I had the end pieces tonight along with salmon cakes made up from frozen Salmon. Mixed veggies and grilled garlic bread rounded out the meal. My daughters boyfriend ate the last 3 Salmon cakes, I think he really like them.. :lol:
Gotta love a T bone, two steaks in one. :mrgreen:
That seems a bit pricey for a bargain unless it is both very good and well trimmed, but I sure do like how you think!
:2wave:
USDA choice, fresh unfrozen goodness in a cryovac bag!
There is not a Cossco any were near here either. Just a grocery store known for fresh meat.
Cheap for here, believe me.
Oh I do, and my dad would approve........ back in the 70's (he is long dead) he would buy a years worth of streak if he found a great deal, and would use double gal freezer bags around two at a time and then he (Mom actually) would chuck them in the deep freezer we had in the basement.
Steak cooked on his Weber was his favorite meal.
Almost always NY Strip though.
:thumbs:
Not even a month ago I bought an 18 lb. whole rib eye for $6.99 and had it cut and wrapped 2 per.. And I have and upright deep freezer....
So yes I am set for some time. :mrgreen: I also have a back up Generator ready to run in case the power goes off. :lol:
T Bone steak was on sale for $5.99/lb. so I bought a whole loin, 25lbs.. I had the end pieces tonight along with salmon cakes made up from frozen Salmon. Mixed veggies and grilled garlic bread rounded out the meal. My daughters boyfriend ate the last 3 Salmon cakes, I think he really like them.. :lol:
Gotta love a T bone, two steaks in one. :mrgreen:
I was going to ask how it compares to a proper mac and cheese, aka, not the kind of 'easy mix' mac and cheese that I occasionally ate back then. I've ordered it on a whim while at a bar a few times (another thing that doesn't seem to happen so much anymore) and have been very pleasantly surprised. Nothing like the boxed slop.
I guess I may have to dig out my own slow cooker and make something up...
Was the cheese in the whole time? Did you make pasta first? Did you guesstimate a mixture of water/cheese/pasta and perhaps stir it a couple times while it was cooking? How'd it go?
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