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[rps]

Hot summer night meal.

 

[ness]

36 minutes ago, Fish24/7 said:

Grande beef burrito with re fried beans,Spanish rice,4 cheese blend,nacho cheese and salsa, topped with sour cream and taco sauce

Stuffed me to the gills

That reminds me of the burritos we'd get at a place in Lawrence, KS called Border Bandito when I was in school. Always ordered the Texas Burrito. Big old shell, loaded with meat, topped with your choice of queso, red sauce, whatever. 

[rps]

2 hours ago, ness said:

That reminds me of the burritos we'd get at a place in Lawrence, KS called Border Bandito when I was in school. Always ordered the Texas Burrito. Big old shell, loaded with meat, topped with your choice of queso, red sauce, whatever. 

In Norman, while I was at law school, Sunday breakfast was two inchys looking at you. Two cheese enchiladas with red sauce and two sunny side up eggs. You would see the frat boys bringing in the pledges after a Saturday house party. It was like a rite of passage. From time to time, one of the young men needed to run out the door. Provided you weren't hung over, it wasn't a bad breakfast.

[BilletHead]

[BilletHead]

[BilletHead]

    Young and tender. Mashed taters and squirrel gravy. Steamed asparagus smothered with sharp cheddar. 

  I will say it. DANG

            Then there is the important tool that was used. A arc Wagner 10 circa 1898-1915 . The stories it could tell and we are adding to its heritage. 

[rps]

Roasted wings and root vegetables.

 

[MOPanfisher]

8 hours ago, rps said:

Roasted wings and root vegetables.

 

I love roasted root vegetables, taters, carrots, parsnips, Jerusalem artichokes, just about any of them, a little olive and some house seasoning or dry ranch dressing mix and I would eat them for breakfast.

[ness]

Been trying to reverse engineer a recipe from our favorite local Chinese place they simply call Chicken and Snow Peas. I've had it at other places, so I know it's not a one off. Web searches were all over the board and none seemed very close. So I struck out on my own and got it very close.

First step was to 'velvet' the chicken. Sliced chicken thinly and marinated them in a mixture of cornstarch and sherry. Lotsa velvet recipes I saw included vinegar, egg white and other stuff. I figured the cornstarch was the key so I kept it simple. Mixed that in with the chicken and marinated for about 15 minutes. Then I dropped the chicken pieces into boiling water for a couple minutes to get the cooking started then removed. It was very soft, juicy, slightly underdone chicken at this point.

Then it was a pretty basic stir fry -- chicken, thinly sliced onion, snap peas (I had a bunch from the garden so I used them instead of snow peas) and garlic. Done quickly -- no browning. 

Then the sauce. I couldn't find anything that sounded right so I winged it. The ones we've had are pale, almost white, savory, thin sauces. I remember savory, wine, garlic, chick broth flavors. So I went with sherry, a touch of soy sauce, a little chicken bouillon, water and a little corn starch. Threw all that in the hot skillet and let it go a a minute or two to pick up flavors and thicken slightly. Turned out very good -- it's a keeper.

 

[BilletHead]

46 minutes ago, ness said:

Been trying to reverse engineer a recipe from our favorite local Chinese place they simply call Chicken and Snow Peas. I've had it at other places, so I know it's not a one off. Web searches were all over the board and none seemed very close. So I struck out on my own and got it very close.

First step was to 'velvet' the chicken. Sliced chicken thinly and marinated them in a mixture of cornstarch and sherry. Lotsa velvet recipes I saw included vinegar, egg white and other stuff. I figured the cornstarch was the key so I kept it simple. Mixed that in with the chicken and marinated for about 15 minutes. Then I dropped the chicken pieces into boiling water for a couple minutes to get the cooking started then removed. It was very soft, juicy, slightly underdone chicken at this point.

Then it was a pretty basic stir fry -- chicken, thinly sliced onion, snap peas (I had a bunch from the garden so I used them instead of snow peas) and garlic. Done quickly -- no browning. 

Then the sauce. I couldn't find anything that sounded right so I winged it. The ones we've had are pale, almost white, savory, thin sauces. I remember savory, wine, garlic, chick broth flavors. So I went with sherry, a touch of soy sauce, a little chicken bouillon, water and a little corn starch. Threw all that in the hot skillet and let it go a a minute or two to pick up flavors and thicken slightly. Turned out very good -- it's a keeper.

 

Nice. Looks great. Have thinly sliced goose for Sichuan marinating now. It will get the Velvet treatment as soon as we get home.