WAYET
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Nicely done on the egg. @Appfaff
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This is the recipe I use for the chili oil: https://omnivorescookbook.com/how-to-make-chili-oil/
You can use the same method and choose a different mix of spices. The oil will keep in the fridge (you'll finish it long before it would ever go bad). I use avocado oil as the base because it's neutral in taste, it has a high smoke point, and it's liquid at room temperature.
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Cauliflower Cheese with a Mixed green salad with lightly toasted Indian spiced nuts and a soy, lime and honey dressing.
Who knows…...?
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This is the recipe I use for the chili oil: https://omnivorescookbook.com/how-to-make-chili-oil/
Hooked to that link….
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no idea what I am looking at (besides the oysters), but I am now hungry.
more details please
went back a few posts and @Appfaff that looks delicious
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went back a few posts and @Appfaff that looks delicious
Thanks Monday - I’ve been working every week on getting the broth right. Hopefully soon, I’ll have it nailed
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@Appfaff ramen looks drool worthy!
It’s too hot for ramen but some poke, poi, & beer for lunch hits the spot.
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It’s too hot for ramen but some poke, poi, & beer for lunch hits the spot.
I had something similar(ish) for lunch
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Been on an oyster and tartare kick lately.
Lunch today and dinner on Weds.
Easy to pay a premium and get mediocrity–kinda like with clothes or cigars or any other form of art/craft
But when you get the goods they sure stand out!
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Looks delicious, @neph93 literally salivating here..
(looks in fridge and finds tomatoe puree and three day old pizza slice) -
Lamb, oven roasted with a parmesan, parsley and garlic crust.
This answers my question in What are you doing today. I made a Leg of lamb Friday night with a garlic sauce. Looks good.
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Good job dude.
yesterday night…friends invite us...
️and lot of vine...
