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Pmt133

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I still want to attempt these at home. They're awesome from the bakery but I crave them more than once a year. Any more than twice and I may become a diabetic though...
 
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Mc Tool

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redneck joe said:
Well that was a bust.


This was not. 4 apples (man they are expensive). A single frozen pie crust. Allspice and brown sugar. White sugar on the top crust. So easy takes 15 or so min to prep 30 to bake. Popped it in when we were ready to eat our sloppy dads and tots so ready after I got the supper dishes put up.

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Well unless it tastes like 5hit Id say your onto a winner , looks pretty fn good to me :):) sorta looks a bit stroodeley , yuMmmm
 
redneck joe

redneck joe

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You can make a respectable apple fritter just using biscuits. I make the (large) bite size.
 
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tphoyt

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That looks mighty tasty Joe.
What happen to the almond puff?
Anytime I think of puffy from the oven it reminds me of my grandmother yelling at all of us to be quiet when she had an angel food cake in the over. I have to say she had it mastered even in the Fl humidity. I can’t ever remember a fail.
 
redneck joe

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My version of orange chicken. When I fist started making it a year or so ago I made sauce from scratch then I discovered kikkoman made one so now I buy it by the half gallon. Homemade is a touch better but (pun intended) the juice ant worth the squeeze.


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redneck joe

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Kids coming for a pizza lunch today (and pool time) so I keep small portions of char sui in the freezer ready to cook. Going to try sliced with a hoisin base, some mozzarella and red cabbage drizzled with more gochuchang. 1755954108517.jpeg
 
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redneck joe

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Wife wanted salmon, so one steak, wild rice mixed with buttered basmati and bell pepper, a caprese salad and chives. All veggies from the garden and my world famous tater sauce.

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redneck joe

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Almost two inch pork chop reverse seared, dijon/white wine/cream sauce with a fridge dump salad (used bread from our Russian neighbor to make killer croutons)


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Pmt133

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Did a reverse sear steak the other night. Still actively laying off red meat as much as possible per my doctor.... but man is it tasty. Baked potatoes off to the right. Also not pictured, biscuits and roasted asparagus tossed with fresh parm.
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redneck joe

redneck joe

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Pmt133 said:
Did a reverse sear steak the other night. Still actively laying off red meat as much as possible per my doctor.... but man is it tasty. Baked potatoes off to the right. Also not pictured, biscuits and roasted asparagus tossed with fresh parm.
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Can't afford much red meat nowadays. Thankfully we have a country store with a full butcher shop so I buy whole primal and they cut down for free, especially sirloin. Those are complicated. I can do most all others but sure is nice to have them do it.
 
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redneck joe

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Hey on your potatoes I've been doing a different kinda bake. 300 for as long as it takes to hit 195 to 200. Really moist. Never would have thunk it.
 
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Pmt133

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redneck joe said:
Hey on your potatoes I've been doing a different kinda bake. 300 for as long as it takes to hit 195 to 200. Really moist. Never would have thunk it.
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That's about what I did as well. They were in the oven almost 2 hours and came out perfect. About 325.

I hear you on the steaks. I'm still getting my ribeye in bulk and only paying like 11$ a pound... but have to trim and butcher it myself. I usually go in with three people, charge them 15 and keep the trimmings to make tallow. They get a better cut than you'd get most places for less and I get some perks. Thing is I probably won't have another steak for months. Maybe our anniversary in October.
 
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redneck joe

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My carnivore side wanting beef is usually satiated with some slow cooked bone in country ribs. Slow cooker until 90% done then a medium grill with some smoke for mabe 30 min to crisp up the sauce and tighten up the meat grains a bit.
 
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redneck joe

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I mostly gave up ribeyes and moved to sirloin. Imo it tastes more like beef and is awesome in a terriyaki and onion marinade. 'Only' 8 bucks or so a lb in bulk. I have then break down into 1 inch steaks until they get small and crappy that gets ground and the tri tip gets the fat cap left on.
 
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