JCC Tomo-spiced karkana ribenes - the foodies' thread

is all I have to say.

 

Made a pretty simple dinner last night but it was stupid tasty. Had some chicken leg quarters that I seasoned (S&P, paprika, coriander, garlic powder) and then roasted at 425. After 15 minutes I drizzled them with some maple syrup mixed with mustard, garlic, and red pepper flakes and roasted for another 25 minutes. They were sooo juicy and the savory and sweet combo was killer. Served them with some mustard roasted red potatoes (cut 'em into wedges and coated them with mustard, olive oil, butter, lemon juice+zest, garlic, and oregano) and it was heaven. I can't wait to eat the leftovers.

 

also, the food scene in jacksonville had some sort of ramen festival last week (that i knew nothing about cause i was working [even though we took part in it]) and we ended up having like three boxes of noodles left over from it, made by the fine people at Sun Noodle. aka the ramen that Momofuku uses. they're regarded as the best noodles in america.

so now i've got this bad boy in my freezer, just begging to be used.


also give me your chicken and i will give you whatever you want

 

Omg xblackout I discovered the glory of mustard maple syrup chicken a few weeks ago. It's the best.

 

Right?! So simple but so ****ing good

 

It replaced sriracha honey as my emergency chicken drizzle.

 

I made those mustard potato wedges last night, and they were delicious!

 

I just made chicken wings with this sauce last week. Loooooved it.

 

Can someone give me a clue about quantities? What's the mustard-to-maple-syrup ratio? I want to try that for the pre-Rogue One dinner, but I don't want to make it too sweet.

 

I did about a quarter cup of maple syrup and 2 tablespoons of dijon mustard. Just kind of tossed the spices in there, didn't measure anything.

 

Great, thanks! I'll report back asap

 

If you have any of the chorizo left, render it out in your rice pan and then cook the rice in with it. Maybe with some dry herbs too? A lil onion if you have any left over. I bet it'll give the rice some more texture and flavor to complement the gumbo with.

 

hudzu -- what's your take on perlo, given what you just suggested? I love making it in the winter, since I don't want to leave my couch for days in any case...

 

I think it makes me sad that i'm no carbing right now because I want it (daddy). And that when making a thing like that I like to bring the rice to a state of mostly doneness, so that the center still has some bite. And if you were to go the paella-y route with it, it would be totally acceptable to remove the rice, crank the heat to high, oil the pan up and throw the rice back in and get the lil crusty bits to mix throughout and make it ever so nom

 

I'm saddened you didn't post that pic in the Faces in Strange Places thread.

 

...damn

 

Bringing these over from Watto's veggie tips thread (for archive purposes and also because I want to try them)

 

That black bean soup is delicious. And so, so simple to make. We usually have that for dinner the days we are feeling particularly lazy.

 

made lunch for cathy and daveed



fancy chick'n n' dumps:

velouté, mash taters, roast chicken over onions, seared dumplins

pretty solid. got positive reviews from the biyu's, so i'm happy with it.

 

me rn

 

after an evening of relaxing, video games, and extracurricular drug usage, i present to you: "Cool" Ranch potato chip sliders with fresh-baked Arkansas ham and whole grain mustard cheddar cheese

 

That was delicious. The dumplings themselves were to die for.