- Joined
- Jun 23, 2010
- Messages
- 18,214
- Name
- Haole
Cioppino?Had to bring most of this home for later. Got some fresh bread to go too. Midnight snacking will be happening later tonight.
View attachment 40753
Love a good cioppino. Haven't had one in years.
That would be a bulb or head. We do that at home with Elephant garlic. It can also be done with large heads of garlic but Elephant garlic bakes to a more spreadable consistency. It's pretty simple. Wrap the head in foil and bake it at 400 for about 20-30 minutes. So good.They also do a cool thing with garlic. They take a whole "thing" of garlic... not just a clove... a whole thing of it. What is that whole thing called? Anyway... they cook the whole thing so it basically carmelizes. They put a few on a plate and you mash a fork down on it and the garlic is basically a paste like substance. Pour some olive oil and balsamic vinegar on top of that... then dip their killer bread in that before each bite. I'm pretty sure that's how they came up with their name... The Garlic.
So I've prepared meals for 2 people, and for 500. Meals for Executives of Fortune 100 firms, to burgers for 1,000 runners. Worked with black pepper to black truffle.
But the biggest challenge I have ever faced?
Making chicken nuggets that my 10 year old will eat....
Its crazy. I've tried it all. Beer batter, tempura batter, buttermilk, classic country fried, seasoned bread crumb, unseasoned bread crumb, panko....
I guess the biggest problem is that I'm using real chicken. lol
So I've prepared meals for 2 people, and for 500. Meals for Executives of Fortune 100 firms, to burgers for 1,000 runners. Worked with black pepper to black truffle.
But the biggest challenge I have ever faced?
Making chicken nuggets that my 10 year old will eat....
Its crazy. I've tried it all. Beer batter, tempura batter, buttermilk, classic country fried, seasoned bread crumb, unseasoned bread crumb, panko....
I guess the biggest problem is that I'm using real chicken. lol
Yeah... When it comes to chicken nuggets, and mac n cheese and kids, either get them to like real food or buy the crap stuff. I have to admit I've had the same results. My kids now like real mac n cheese but even I didn't like it as a kid.You're probably right about that. LOL
That reminds me of the time that I told my sons I was going to make them the world's greatest mac n cheese. They were very young at the time... and they were very excited while waiting for it to finish cooking.
I literally spent a fortune on the ingredients. I think there were 7 - 10 different kinds of cheese in it alone. I baked it to perfection and even the Japanese bread crumbs on top were the perfect crispyness.
I took one bite of it and thought I was in heaven. It was amazing.
My sons each took a bite themselves after watching me take my first bite. They couldn't wait anymore.
After they tasted it... they all told me the same thing. "This is gross". They wouldn't eat it. So they asked me to make them their usual Kraft mac n cheese out of the box with the fake ass powdered cheese. They said that was the world's greatest. LOL
This is the 2 girls-1 cup version of porn.Today Boneless Skinless chicken breast ,cut up marinated in Frank's Red Hot.
Then I added some Wal-Mart garlic rolls.i cut up some fresh garlic, throw it in some Olive oil and when the rolls are done,boom throw it on top the rolls.
All this takes less than a half hour and cost 6 7 bucks.
Lol hey when I have a hard on for someone it's a girl.This is the 2 girls-1 cup version of porn.
Yeah? Well, when I see a train, checkers are blue green and my shoes have amnesia.Lol hey when I have a hard on for someone it's a girl.
I don't give a rat's Ass about my chicken, it's boneless skinless and my dog loves it.
Yeah? Well, when I see a train, checkers are blue green and my shoes have amnesia.
Speaking of NSB (I live about an hour from there), Norwood’s (down the street from The Garlic) has an awesome smoked fish dip that they serve with pickled jalapeños. If you have not tried it...do so!This place makes it almost as good as mine. It's one of their signature dishes. It's a place called The Garlic and it's in New Smyrna Beach. That's the same beach we went to when you and Becky came down years ago. They have other very good homemade Italian dishes too... but Cammy and I always get this.
They even have these special Tupperware style to-go tubs with tight fitting lids made just for this dish. It's way too much for one person to finish in one meal. It's one of those foods that tastes super awesome leftover... not all foods are like that... but this definitely is. So we have 2 of those big tubs ready for dinner tonight. Can't wait. They give you homemade bread to take home with you to dunk into the sauce... gotta have that.
They also do a cool thing with garlic. They take a whole "thing" of garlic... not just a clove... a whole thing of it. What is that whole thing called? Anyway... they cook the whole thing so it basically carmelizes. They put a few on a plate and you mash a fork down on it and the garlic is basically a paste like substance. Pour some olive oil and balsamic vinegar on top of that... then dip their killer bread in that before each bite. I'm pretty sure that's how they came up with their name... The Garlic.
Speaking of NSB (I live about an hour from there), Norwood’s (down the street from The Garlic) has an awesome smoked fish dip that they serve with pickled jalapeños. If you have not tried it...do so!