View allAll Photos Tagged Beef
Sorry about the crimping style, I don't make empanada everyday, obviously I need a lot of practice on it. ;) But I assure you, It's so flaky, crunchy Good!
Day 328
The day after Thanksgiving means the whole clan makes the trek to Johnnie's Italian Beef for some IBs. The idea of being full is lost on us.
The quintessential English Sunday lunch. Roast beef, roast potatoes, vegetables and yorkshire pudding.
Actually, the beef was kind of tough.
Beef Bourguignon (Boeuf Bourguignon) is a classic French stew featuring beef braised in red wine—traditionally a red Burgundy—along with beef stock, carrots, onions, garlic, and a bouquet garni. It is famously garnished with pearl onions, sautéed mushrooms, and crisp bacon lardons. The dish is often “touted as traditional”, but it was first documented in 1867, and “does not appear to be very old”.
The dish has become a standard of French cuisine, notably in Parisian bistros; however, it only began to be considered a Burgundian specialty in the twentieth century.
the first on is the origanal, then someone tagged over it, then he tagged over that.
Hour x Dr. Sex and Obey
thanks to robotskill.com for the pic
Living in Europe for so long, my eating habits also have become very European. However, I still love a good hot Indian curry and take time to prepare something very satisfying. Like the Spicey Beef & Potato Curry
Ah, the allure of the beef and onion pie! It's like a culinary hug from your grandma, wrapped in a flaky pastry blanket. People love them because:
1. Comfort Food: It's the edible equivalent of a cozy sweater on a cold day. Who can resist that warm, savory filling?
2. Nostalgia: Eating one is like taking a delicious trip down memory lane, back to simpler times when your biggest worry was whether you'd get the last piece.
3. Convenience: It's a complete meal in a portable package. No need for fancy utensils—just grab and go!
4. Flavor Explosion: The combination of tender beef and sweet onions is a match made in taste bud heaven. It's like a party in your mouth, and everyone's invited.
5. Pie Magic: Let's face it, everything tastes better when it's wrapped in pastry. It's like a universal law of deliciousness.
So, next time you bite into a beef and onion pie, remember you're not just eating food—you're experiencing a little slice of happiness. 😋
"For the ladies. One of Phoenix Police Depts. Finest."
Swat Teams were called in to take down a bank robber who fled into a Ahwatukee, Az. subdivision. 04/28/2006
Thank you vegetarians and vegans for leaving all the meat for the rest of us! This is from a recent trip to Seoul … almost 1 kg of lean meat and this is one of 6 batches of beef that our group consumed at that setting. And not one vegetable was in sight. Actually, my Korean friends like veggies just fine, but they like to have a “meat-only” festival once in a while…beer was the only vegetable served.
As soon as I returned to my hotel room, I quickly popped a double dose of lipitor !
Beef Stew made in a slow cooker. I cooked it with beef stock but I topped it up with water because I was afraid it would dry out. In the end I had to reduce the sauce. Very good for throwing whatever I had in the fridge! The beef ribs wasn't bad in a stew, almost melting and falling off the bone. They were a bit on the fatty side though.
It also had a tin of tomatoes, carrots, celery, baby onions, bay leaf and olives.
I served it with steamed cabbage to provide a foil for he richness.
"Shaking beef – Bo luc lac" 22
Wok sautéed cubes of tender filet mignon served with lime, salt and pepper dipping sauce
I hate to even think of this plate: beef was simply terrible - below cafeteria quality; the fact that it was a tenderloin did not help, as even the best cut of meat wouldn't help a substandard product. The only thing I could taste was industrially packaged, ground a while back black pepper - there was no other flavors - no umami, no sweetness, nothing. Acidity form lime got lost and was not needed; presentation was acceptable, but who cares?
Now, compare this travesty of a plate to what a Bò Lúc Lắc should be: www.flickr.com/photos/nicknamemiket/16322841865/
At $11.50, no less.
Slow roasted beef encased in dukkah and topped with a Yorke Peninsula Gumview free range egg hollandaise sauce and deep fried leek. Served with the famous MBC Foods creamy baked potato and summer salad.
This quesadilla was made from beef brisket and served with the wonderful New Mexico green chili sauce at Tortilla Flats in Santa Fe, New Mexico.
© 2009. Todos los Derechos Reservados
" BOU petit "
Serie - Foto
“ Santa Tecla 2009 “ Fiestas populares de Tarragona, ELEMENTOS DEL SÉQUITO POPULAR.
El Buey es un armazón|carcasa zoomòrfica de inspiración realista. Tiene el origen en la primitiva escenificación del nacimiento de Jesús.
Serie - Photo
“ Santa Tecla 2009 “ Festival of Tarragona – Spain, ELEMENTS OF THE POPULAR ESCORT.
The Beef|Ox is a frame zoomòrfica of realistic inspiration. The origin in the primitive has staging of the birth of Jesus.
The full recipe for this Beef Bourguignon is available at www.icookfood.com/2008/01/beef-bourguignon.html
Hida Beef is a must-eat when in Takayama and a Hida Beef Bao is a must eat dish using Hida beef.
I believe we bought our Hida Beef Bao from Hida Gyuman Honpo:
maps.app.goo.gl/2dejUFwSPfCA1AX98
Takayama Old Town is a pleasant place for a walk. It is a Nationally Recognized Important Historical Building Preservation Area featuring houses from the Edo period. The streets are mostly lined with souvenir shops and eateries, but there are also some old Merchant Houses to visit.
One of the first bee-flies for the season.
Photo: Fred
26 August 2014 I posted the fly to Bowerbird and received this reply: Ken Walker says I asked Dr David Yeates (CSIRO, ANIC) to comment and he replied: "It is a very cute Comptosia, but beyond that - probably not described." Thanks Ken and David
INGREDIENTS:
1 lb lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (4.5 oz) Old El Paso® chopped green chiles
1 can (10 oz) Old El Paso® enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika
Chopped fresh cilantro
DIRECTIONS:
1. In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in soup and chiles.
2. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
4. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.