- Thread starter Jon88
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Bob Sacamano
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You have fat fingers.
Bob Sacamano
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yimyammer
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Jon,
Nothing wrong with cooking. I am a somewhat of a cook. When my wife got sick, I had no choice but to learn how. Beats the hell out McDonalds and is much better for you depending on what you cook. It was challenging at first, but once you learn some basic techniques it becomes easier. Now I actually enjoy being able to put together a healthy delicious meal.
My mom is a gourmet chef and I have a ton of recipes. I make big batches of different things like Red Beans and Rice, Spaghetti, Chicken and Noodles, etc. and freeze them for nights we don't feel like cooking or don't have the time. Last weekend I made my first béarnaise sauce for our steaks.
Nothing wrong with cooking. I am a somewhat of a cook. When my wife got sick, I had no choice but to learn how. Beats the hell out McDonalds and is much better for you depending on what you cook. It was challenging at first, but once you learn some basic techniques it becomes easier. Now I actually enjoy being able to put together a healthy delicious meal.
My mom is a gourmet chef and I have a ton of recipes. I make big batches of different things like Red Beans and Rice, Spaghetti, Chicken and Noodles, etc. and freeze them for nights we don't feel like cooking or don't have the time. Last weekend I made my first béarnaise sauce for our steaks.
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jnday
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If it is a big pot of turnips, add about a cup. Put plenty of fatty bacon too. You will thank me for this one day. The pork chops are easy to fry and the cornbread should be no problem. Soak your squash in milk and then coat it in cornmeal with just a little flour added. When you master this type of cooking, I may stop by for a visit.
yimyammer
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thanks for the kind words folks
Let me introduce you to the Mother fucking Lardon!!
Appropriately named, its slab bacon that has been diced, blanched and fried and as any bacon lover already knows is packed with flavor. They can be cooked in advance and added to salads, sauces, eggs and virtually anything your tastebuds desire, we've even crisped them up and finely diced them and added them to popcorn that was cooked in the rendered fat that was produced from making the lardons....best popcorn ever!
They're easy to make, start with a slab of bacon or cure & smoke some pork belly to make your own bacon (our in-house cured bacon is on the right, the left slab is apple wood smoked bacon from Whole Foods, I just had the butcher sell me the slab and not slice it):
Dice them into bite size cubes/rectangles:
Use a large, thick metal pan so they can be spread out without touching each other or stacking them (stacking them or veggies causes the food to be steamed by the moisture released from the items on the bottom and causes uneven cooking & soggy veggies):
Add water to about 1/2 to 3/4 the thickness of the cubed cuts & Bring water to a boil and then reduce heat enough to keep the water simmering so it will slowly cook the lardons as the water evaporates::
Continue to cook until all the water has evaporated and the fats have started to render and fry the lardons:
turn the lardons as they start to brown so they are cooked evenly on all sides:
when they're browned on all sides, remove from heat and allow the fat to drain on a towel or by placing them on a wire rack:
Wallah:
Use them on whatever dish u like, hell, they're great all by themselves, I added a few on top of my shirred eggs for a quick & tasty bfast:
Enjoy!
PS..save the bacon fat & use it to make eggs, popcorn, gravy, etc
Let me introduce you to the Mother fucking Lardon!!
Appropriately named, its slab bacon that has been diced, blanched and fried and as any bacon lover already knows is packed with flavor. They can be cooked in advance and added to salads, sauces, eggs and virtually anything your tastebuds desire, we've even crisped them up and finely diced them and added them to popcorn that was cooked in the rendered fat that was produced from making the lardons....best popcorn ever!
They're easy to make, start with a slab of bacon or cure & smoke some pork belly to make your own bacon (our in-house cured bacon is on the right, the left slab is apple wood smoked bacon from Whole Foods, I just had the butcher sell me the slab and not slice it):
Dice them into bite size cubes/rectangles:
Use a large, thick metal pan so they can be spread out without touching each other or stacking them (stacking them or veggies causes the food to be steamed by the moisture released from the items on the bottom and causes uneven cooking & soggy veggies):
Add water to about 1/2 to 3/4 the thickness of the cubed cuts & Bring water to a boil and then reduce heat enough to keep the water simmering so it will slowly cook the lardons as the water evaporates::
Continue to cook until all the water has evaporated and the fats have started to render and fry the lardons:
turn the lardons as they start to brown so they are cooked evenly on all sides:
when they're browned on all sides, remove from heat and allow the fat to drain on a towel or by placing them on a wire rack:
Wallah:
Use them on whatever dish u like, hell, they're great all by themselves, I added a few on top of my shirred eggs for a quick & tasty bfast:
Enjoy!
PS..save the bacon fat & use it to make eggs, popcorn, gravy, etc
I know how to make a great white spinach pizza. California Pizza markets the stuff and you just buy it in a box and then you have to preheat the oven to 425 degrees, then cut the plastic off the pizza and set it on the center rack. Cook it for approximately 12-14 minutes.
Serve with an ice cold Dr. Pepper for best results.
Serve with an ice cold Dr. Pepper for best results.
ThoughtExperiment
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Somebody drum up some fried bananas for 2233
