You made what? I never even heard if this. shyt sounds AMAZING!!! I don't know if I wanna hate on buddy or dap him up.
He ate, he dont care. Im calling them pina colada pancakes because of the mix of ingredients. I was going to flambee them but decided not to.
I'd wife you up with a quickness.
Man I can't imagine coming home or waking up to some of the dishes she posts. I'm married and my wife is just aiite in the kitchen.I'd wife you up with a quickness.
Yeah, thats nice, but i already know how to cook pretty well. i just think she cute.Man I can't imagine coming home or waking up to some of the dishes she posts. I'm married and my wife is just aiite in the kitchen.
Made Pina colada pancakes for ole dude, I didnt get very many as he ate my plate and his. Either way, I caramelised a fresh cut pineapple in its own juices with sugar butter and vanilla to make a syrup. Then made pancakes with coconut milk, and toasted dessicated coconut then topped it all with coconut yoghurt and coconut flakes. He says it was good.
Made Pina colada pancakes for ole dude, I didnt get very many as he ate my plate and his. Either way, I caramelised a fresh cut pineapple in its own juices with sugar butter and vanilla to make a syrup. Then made pancakes with coconut milk, and toasted dessicated coconut then topped it all with coconut yoghurt and coconut flakes. He says it was good.
Is it normal to take an hour trimming the fat off 2 lbs of “boneless and skinless” chicken thighs?
I can’t keep doing this shyt it’s so draining, they just gotta be perfect, absolutely zero fat on the meat
she is...icing on top the damn cake...I can cook but not like the shyt she throw down in here...plus I’m a huge fan of the old adage “a way to a man’s heart is thru his stomach”
It is.
I didn’t realize how much I was lacking in the chicken prep department until I started following Caribbean women cooks on IG.
Now I spend just as much time cleaning the chicken, rubbing it down with lime, and trimming the undesirables, as I do cooking the shyt.
Did shoulder lamb chops with broccoli, stuffing and roasted sweet potatoes yesterday with a whiskey pineapple-ginger ale mixed drink. Also made a reduction sauce with the lamb drippings.
For the lamb, seasoned with salt, pepper, onion + garlic powder with rosemary. Marinated for 6+ hours.
For the sweet potatoes, salt, pepper, cumin and wait for it.......a small dollop of duck fat from some duck I made a few weeks ago. It takes the potatoes to the next level. I learned about this technique a few years back in Paris at this one restaurant called “Le Toucan” in the 15th arrondissement. Their duck confit is next level. I highly recommend them.
You don’t need to use too much though. A little goes a long way. Duck is a “gamey” meat so the flavour can be a bit much.
Broccoli was a quick 5 min steam and the stuffing was really easy as well. Just follow the instructions on the box
I decided to just pan seared the lamb chops with a rosemary and garlic-butter instead of pan sear + baking them (chops weren’t too thick to do the sear + bake combo).
After cooking the lamb, I made a reduction sauce with the lamb drippings w/rosemary, garlic, chicken stock and caramelized onions. I messed up by not switching out the rosemary I used to sear the lamb though. When you over cook herbs they can get bitter. Looking back, I should have tossed in some wine + brown sugar to balance out the bitter taste in the reduction sauce. Still came out well, however.
No JD or Jameson so I had to settle for Evan Williams
Thinking of doing some Thai food for a Mother’s Day dinner
then 25 mins in the oven at 450
