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Tag: cooking

  • Rice fluffing

    Rice fluffing

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    pete
    in

    Pat the Spatula makes plain white rice look like a blast. Previously seen in Pat’s in hot water and Wink wink .

  • Dillas

    Dillas

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    pete
    in

    A simple quesadilla is a common go-to meal around here. Trader Joes tortilla, some meat, cheese, maybe some beans – fry up on both sides and done. Ask Willy and half a tub of sour cream is also needed. And while you have the pan hot, and cheese handy..

  • Not pictured – cheese

    Not pictured – cheese

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    pete
    in

    Having a delicacy like Taylor Ham available at 2 of the grocery stores I visit (I visit quite a few, I won’t lie!) makes weekends salty in a great way. THE&C never gets the stink eye! This batch was distributed on Bays English Muffins, with some sliced cheddar and Sriracha. Kim’s was served with another…

  • Air-fried Steak

    Air-fried Steak

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    pete
    in

    Did I put Snake River Farms wagyu tenderloin pieces (thanks Douglas) into an air fryer? Yup. And I’d do it again!. Spoiler alert, its not fried. Its more like.. broiled at all angles. I’ve done this a few times with steak pieces – strangely at the recommendation of one of Noah’s friends. The finished product:…

  • Day 9 – Cooking

    Day 9 – Cooking

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    pete
    in

    Peppers and onions heading into the pan. Not pictured – the sausages.

  • Day 15 – Father’s Day

    Day 15 – Father’s Day

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    pete
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    Smoking meat and drinking beer.. not a bad day.

  • Day 28 – Passion

    Day 28 – Passion

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    pete
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    Among the many “passions” I have – cooking has been one for a while.. thanks Mom!

  • Spotlight On

    Spotlight On

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    pete
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    Hash with leftover stuff.

  • Some new Le Creuset gear

    Some new Le Creuset gear

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    pete
    in ,

    The color is flame. This round casserole/bouillabaisse pot is fantastic – thanks to Flavour Cooking School.

  • A Sharp One

    A Sharp One

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    pete
    in ,

    Idea from Mom. Knife by F.Dick. Quote from Jacques Pépin. “’What is the best knife?’ ” says Jacques Pépin in today’s New York Times. “I say, ‘A sharp one.’ ”