4133 said:
What kind of dog is that from the pic on 1/24? I've got one that looks just like that. Been meaning to do one of the dna tests. Best we can tell is some type of terrier.
BOHAM
BIG OL HAIRY ASS MUTT
Random **** I cook....
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Last: 3 yr ago by aggielostinETX
BOHAM
BIG OL HAIRY ASS MUTT
got it. I think I have the mini version (LOHAM?)
I've been tinkering with an ATK cookie recipe for a couple months and finally think they are my "ideal" chocolate chip cookie.
So I wanted to share a picture of the finished product. They are really good.
So I wanted to share a picture of the finished product. They are really good.
Those look exactly like the type of chocolate chip cookies I enjoy...soft middle and slightly crisp edges? Mind sharing your recipe?
Yes sir. This is what I based mine off of. The changes I made were just for my taste, like a little cinnamon, etc. Nothing structural.
The recipe is linked in the description of the YouTube video. They are sofa King good.
The recipe is linked in the description of the YouTube video. They are sofa King good.
I really like the OXO good grips large size cookie scoop for portioning. I also chill the dough in the fridge for about 15 before scooping. It's not necessary but I think it makes it a little easier to work with.
Damn, this stuff looks so good it actually makes me angry for some reason. Just irrational anger. Like, "****. That looks so good I want to hit something." Yeah, this whole thread is that.
Probably out of jealousy.
Probably out of jealousy.
Eliminatus said:
Damn, this stuff looks so good it actually makes me angry for some reason. Just irrational anger. Like, "****. That looks so good I want to hit something." Yeah, this whole thread is that.
Probably out of jealousy.
My bad man
Best of my recollection
3 whole beef plate ribs
2 sausages
1tsp pepper corn
1Tsp minced garlic
1/2 bottle of red wine
Lots of butter
2 cups baby carrots
2 cups chopped brussel sprouts
Salt and pepper ribs, seal them with sausage and then sousvide for 24 hours at 180.
Take them out, and let in the bag to cool in the fridge.
In a large pan added Butter, garlic, and peppercorns. Lightly browned them. Added wine and liquid contents from sousvude bag. Set aside the meat. Reduced heat and cooked down about 30%.
Throw sausage away, mine was horrible texture.
Take rib, remove bones and and cut each into 3 equal pieces per bone.
Heat oven to 300.
I used a heavy cast iron pan here. Glazed pan with olive oil and spread out meat pieces evenly. Add carrots and Brussels in between meat. Put 6/7 pats of butter on the veggies and liberally salt and peppered everything. Cook for 20-30 minutes depending on how you like your veggies.
Pour sauce over everything and then put under broiler for 3-5 minutes until meat is crispy.
Remove, cover(to cool slightly), serve.
3 whole beef plate ribs
2 sausages
1tsp pepper corn
1Tsp minced garlic
1/2 bottle of red wine
Lots of butter
2 cups baby carrots
2 cups chopped brussel sprouts
Salt and pepper ribs, seal them with sausage and then sousvide for 24 hours at 180.
Take them out, and let in the bag to cool in the fridge.
In a large pan added Butter, garlic, and peppercorns. Lightly browned them. Added wine and liquid contents from sousvude bag. Set aside the meat. Reduced heat and cooked down about 30%.
Throw sausage away, mine was horrible texture.
Take rib, remove bones and and cut each into 3 equal pieces per bone.
Heat oven to 300.
I used a heavy cast iron pan here. Glazed pan with olive oil and spread out meat pieces evenly. Add carrots and Brussels in between meat. Put 6/7 pats of butter on the veggies and liberally salt and peppered everything. Cook for 20-30 minutes depending on how you like your veggies.
Pour sauce over everything and then put under broiler for 3-5 minutes until meat is crispy.
Remove, cover(to cool slightly), serve.
Haven't posted in while since I started to lose weight.
Tried something new tonight.
https://instagr.am/p/B8sOFcTHi_-
Tried something new tonight.
https://instagr.am/p/B8sOFcTHi_-
Hand sliced and trimmed quarantine Prime NY strip
https://instagr.am/p/B-YE7euHW_Q
https://instagr.am/p/B-YE7euHW_Q
“A republic, if you can keep it”
AggieKatie2 said:
ETX is honestly starting to scare me a bit as someone who may be trigger happy.
AggieKatie2 said:
ETX is honestly starting to scare me a bit as someone who may be trigger happy.
Chicken and dumplings
Chicken pot pie
Been awhile
https://instagr.am/p/CNyJRfJnhRk
https://instagr.am/p/CIJvh2jnXEv
https://instagr.am/p/CM7pYrOHvCV
https://instagr.am/p/CNyJRfJnhRk
https://instagr.am/p/CIJvh2jnXEv
https://instagr.am/p/CM7pYrOHvCV
“A republic, if you can keep it”
AggieKatie2 said:
ETX is honestly starting to scare me a bit as someone who may be trigger happy.
AggieKatie2 said:
ETX is honestly starting to scare me a bit as someone who may be trigger happy.
Hoss, all that looks delicious ... love the smoked meat photos especially the beef ribs.
Been a awhile as life has been crazy…
Last night chicken stuffed with pimento cheese
Last night chicken stuffed with pimento cheese
Tonight:
BBQ Meatloaf
BBQ Meatloaf
BigD_03
Has Early Mentioned if He'll Choose the 1st Game of the Regional?
in Billy Liucci's TexAgs Premium
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