We went to a friend's birthday party. I had kalbi, pad thai, and homemade gyoza, plus a piece of chocolate mousse cake for dessert.
Pork chops, noodles, veggie soup, onions and a bisquit. IIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII'm sleepy now.
Cajungal
Staff member
G'uh....... man, nothing better than breakfast food. I'm getting the brunchlust. Maybe this weekend I'll prepare something good instead of the usual.
I love it. Whoever suggested brunch was only for old women to be eaten over mimosas should be swatted away with disgust. I love me some breakfast food at lunch time!
They also had a fantastic scrambled eggs dish which is served without a bread they only make there, along with green peppers and a few other goodies. It was a hard choice, let me tell ya!
Not to channel our recently pissed off Mexican friend too much, but... that thing is called a Redneck Taco why exactly? Because it's served on a hoe-cake? Or because the folks at Martin's couldn't come up with a better term for it? Personally, I think if it were my BBQ joint I'd have gone with something more of a take-off on the "chicken and waffles" name.The notorious Redneck Taco from Martin's Bar-B-Que Joint which just opened here this week:
That is beef brisket and cole slaw in "Southern Belle" BBQ sauce on a hoe-cake (johnnycake for you northern types).
Well of course it was good. That was never the question. It's BBQ, it includes brisket, and comes from an actual BBQ joint (as opposed to a bullshit chain restaurant like Applebee's).
...I take it then that you don't hold Dickey's in very high regard?
CHICKEN BURRITOS!
Never heard of 'em. The chains I was referring to are Applebees, Tony Roma's, and Chili's.
Yeah, pretty much. I don't have a problem with good diners, that do all kinds of breakfast, and burgers, and hot sandwiches, and steak dinners, and fried chicken, and salads, and and and... It's just those specific chains seem so lackluster when it comes to any of their individual offerings.
Another visit to the new Martin's. This time for pulled pork sammich and fries. More Q goodness.
If I had to pick, the bun was a bit soggy. Probably wouldn't make the carryout or drive thru trip very well. Might be better to get the BBQ by the pound and assemble at our leisure with better bread at home.
If I had to pick, the bun was a bit soggy. Probably wouldn't make the carryout or drive thru trip very well. Might be better to get the BBQ by the pound and assemble at our leisure with better bread at home.
We do stuff like this much of the time. We buy the meat that we want and use it how we want at home. Pork and Chipped Beef we usually do sandwiches or baked potatoes with it, Sliced Beef we usually use it for chinese stir-fry rice or just by itself.
Tonight was sausage tortellini in red sauce sprinkled with a six cheese blend. Steamed veggies on the side.
figmentPez
Staff member
Not my photo, but this is my new favorite chocolate bar:
Trader Joe's Dark Chocolate filled with Speculoos Cookie Spread
This is so very good. If you haven't had "cookie butter" before, you should really try some, and it's even better stuffed inside of dark chocolate.
Trader Joe's Dark Chocolate filled with Speculoos Cookie Spread
This is so very good. If you haven't had "cookie butter" before, you should really try some, and it's even better stuffed inside of dark chocolate.
No Trader Joe's here! 
figmentPez
Staff member
I have been having fun being creative lately.
Three nights ago I made this:
The salad is dressed with bacon fat and balsamic vinegar, but that's not all that special. The pasta is spaghetti with a cilantro, bacon and goat cheese cream sauce, topped with chicken andouille sausage cooked with red peppers, onions and garlic. It was absolutely fabulous.
Today's afternoon snack was a creation to use up an aging apple that's been sitting around in my fridge. I cut it into pieces, sauteed it with butter and brown sugar, then added in some cashew butter. I put that mixture on some waffles and drizzled on a little sweetened condensed milk for creaminess. Not perfect, in retrospect I wish I'd added some cinnamon or other spices, but it was very good. No picture because it was an ugly mess.
Three nights ago I made this:
The salad is dressed with bacon fat and balsamic vinegar, but that's not all that special. The pasta is spaghetti with a cilantro, bacon and goat cheese cream sauce, topped with chicken andouille sausage cooked with red peppers, onions and garlic. It was absolutely fabulous.
Today's afternoon snack was a creation to use up an aging apple that's been sitting around in my fridge. I cut it into pieces, sauteed it with butter and brown sugar, then added in some cashew butter. I put that mixture on some waffles and drizzled on a little sweetened condensed milk for creaminess. Not perfect, in retrospect I wish I'd added some cinnamon or other spices, but it was very good. No picture because it was an ugly mess.
Rebaked pizza- OH YEAH!
...thats a thing?! I love the world.
Velveeta shells and cheese. And a bag of dried cherries.[DOUBLEPOST=1362889138][/DOUBLEPOST]Also, hi Seej
Cajungal
Staff member
Yeah, with whole grain flour and bananas. Tasty. There are recipes all over the Internet. Don't forget a little cinnamon!
Can you post the recipe for that pasta? That looks amazing.
figmentPez
Staff member
There was no recipe, I just threw stuff together. If I remember correctly, this is what I used:
Cilantro, Bacon, Goat Cheese Cream Sauce:
- 1 - 2 Tbs. Olive Oil and Coconut oil (though you can use whatever)
- 1 strip of Bacon, diced (that wouldn't fit on the pan I was baking in the oven, you could use more bacon if you want)
- ¼ - ½ of an Onion, diced
- 1 - 3+ cloves of garlic, minced
- 4 oz. of Chevre (this also works with cream cheese or neufchatel. Doesn't work with Boursin because it's too salty.)
- enough Milk to thin the sauce to the right texture
- 1 bunch of fresh cilantro, finely chopped. (I removed the stems, not sure if I needed to, I've not worked with fresh cilantro much.)
- salt, pepper and cayenne to taste
I like this type of cream sauce because there's no messing around with flour or cornstarch for thickener, and the cheese adds some nice flavor. If you want it to be a nice white sauce, then skip the cilantro, cayenne and black pepper, and go with parmesean cheese and some white pepper for flavor instead (though I just use black pepper for everything since I don't care that much about looks.)
The sausage was just store-bought stuff. I chopped up a bunch of red pepper and onion, and cooked it up in some olive oil with the sausage. I sliced some of that, along with some crispy bacon, and put it on top of the pasta.