WAYET
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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.
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I was so pleased with it I x-posted [emoji1] It’s a de-boned leg of lamb. Lamb is the traditional Easter Sunday meal up here, as I guess it is in the US too?
It is in certain areas, not all over the US. It's usually an acquired taste over here.
yesterday night…friends invite us...
️and lot of vine...
