Originally Posted by Sorce:
Not sure what fat looking means. It was arbiro rice. Vegetable stock and rehydrated mushroom juice. About 1/2 c parmesan. It just takes time adding a half cup of stock at a time till it's done.
First time I did the scallops in cast iron, normally I do stainless steel, never again.
Just pointing out how unusually plump the rice is, those are FAT grains... if I wasn't clear enough the first time, it all looks incredible [Reply]
Originally Posted by Easy 6:
Just pointing out how unusually plump the rice is, those are FAT grains... if I wasn't clear enough the first time, it all looks incredible
Ahh from my experience that is how arborio rice usually looks, short fat grains. [Reply]
Originally Posted by Sorce:
Scallops and asparagus over mushroom risotto.
Originally Posted by lewdog:
Called in sick yesterday, which is rare. Thanks 3 year old who shares EVERYTHING!
Came back today to a "dinner bag" from a coworker's Mexican mother who owns a side food business. Al Pastor better than I've ever had! Lettuce, onion, cilantro and street tortillas too.
The wife chopped up some of my smoked brisket, and tossed it in with some fried rice she was making. Turned out real nice. I added some hot sauce made out of Texas Crimson bonnets over it, which gave it a nice kick.
I usually try to limit myself to a cup and a half of her fried rice, but had to go back for another scoop tonight. [Reply]
I cooked two 10 oz strip steaks the other night and they were some of the most flavorful steaks I've ever eaten. They were marked down from 17.99 to 11.99 since they had an expiration of next day. They were not shrink wrapped by the butcher but seal packed and were bloody red and marbled.
Just kosher salt, black pepper, onion powder and garlic powder then cooked in a cast iron skillet.
Made a salad of cherub tomatoes, sweet onions and buffalo mozzarella tossed with basil and Italian dressing with a little balsamic. Also did Mexican Street corn and some mac n cheese with Josh Cabernet.
