Originally Posted by Buehler445:
Looks good Pablo.
How are you doing the sprouts?
Chopped in half. Toss 'em to coat with olive oil, maple syrup then add a couple strips of chopped raw bacon. In the oven at 425 for 20-25 minutes. Standard recipe that gets some add in every now and then.
Crush some garlic, maybe some balsamic vinegar drizzled in there, sprinkle with cayenne [Reply]
Originally Posted by Pablo:
Toss 'em to coat with olive oil, maple syrup then add a couple strips of chopped raw bacon. In the oven at 425 for 20-25 minutes. Standard recipe that gets some add in every now and then.
Right on.
I used to chop and cook bacon then toss the sprouts in the bacon and the oil, then while they roast, the bacon goes ahead and gets crispy.
Back then I was jamming them in a pyrex, which was stupid. They roast better on a sheet pan spread out so they can get crispy ends. Somehow when I figured that out, I quit the bacon.
I should add some bacon back in.
FWIW: My go to is Olive oil, a fair bit of salt and pepper, then in decreasing amounts: Smoked paprika, Cumin and Chipotle chili powder. Making them hot makes them better IMO. Then I'm at 450 with convection for 20. The crispy bits are the best :-). The kids won't eat them, but those little heathens won't eat anything good. It's a much less "balanced" taste, for the refined pallet, but fuck that give me some spice.
I should go back to bacon. I fucking love bacon. [Reply]
I think when I break my fast I'm going to have some Thai or Indian. I'm craving some spicier ethnic foods.
I wish I could find a great Jamaican Jerk Restaurant. I went to one in 1997 or 1998 here in downtown Phoenix when working for a software company in Silicon Valley.
I used to chop and cook bacon then toss the sprouts in the bacon and the oil, then while they roast, the bacon goes ahead and gets crispy.
Back then I was jamming them in a pyrex, which was stupid. They roast better on a sheet pan spread out so they can get crispy ends. Somehow when I figured that out, I quit the bacon.
I should add some bacon back in.
FWIW: My go to is Olive oil, a fair bit of salt and pepper, then in decreasing amounts: Smoked paprika, Cumin and Chipotle chili powder. Making them hot makes them better IMO. Then I'm at 450 with convection for 20. The crispy bits are the best :-). The kids won't eat them, but those little heathens won't eat anything good. It's a much less "balanced" taste, for the refined pallet, but fuck that give me some spice.
I should go back to bacon. I fucking love bacon.
Yeah the bacon is always a winner. High heat is the winner with them though. Lots of crispy chips and char is what you want. [Reply]
I deserve a Texas Roadhouse 16oz Ft. Worth Ribeye. By Gad I'm getting a 16oz Ft. Worth Ribeye.
I may have gone through some shit I don't want to talk about right now but just want to say I feel good and I'm hungry for a Gad Damn 16oz Ft. Worth Ribeye. [Reply]
I bought my daughter and her BF a Pro Bass "Bobber" grill and this is what they made. Now I want to get one for myself but I said I'm taking it with me fishing. [Reply]