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my dinner tonight: green sauce (a typical dish of my hometown) with aspic of veal and potatoes.
i prepared the sauce of yogurt, sour cream, onion, a bit of oil, a bit of lemon juice, salt, pepper, a dash of sugar, cut boiled eggs and 7 different herbs (this is very important! - borage, sorrel, cress, chervil, chives, parsley, and burnet).
it was very yummy and a perfect dinner on a hot summer day.
Vincent "Buddy" Cianci is the former Mayor of Providence Rhode Island. A convicted felon, he`s served his time and is still quite a celebrity in R.I.He has his own talk show and sells marinara sauce. It`s really very good (can`t compare to my own Vinny D`Martino style homemade) I must always have a jar or two around the house. Although I am reluctant to patronize a convicted felon, the proceeds from the sauce go to scholarships for needy kids. Buddy`s got his own web site www.buddycianci.com/
created for the Monday Challenge group. The theme is around the house.
Pork cutlet marinated in rice bran oil, sesame oil, lemon juice, crushed garlic, grated ginger, Maggi and Premium Soy. Grilled, until just charred a bit in stripes on the outside, soft and juicy on the inside.
Steamed asparagus drizzled with a sauce of butter, lime juice, curry powder, and ground cumin.
We were just sitting there swapping lies and drinking coffee when the sun began to shine through the window. I saw it and couldn't resist.
Photograph by: Wing Chan at BITE Studio
Food Stylist: Bùi Lý Tiến Nguyên
Visit me on: www.foodstylistvn.com
I was painting with sauces for an upcoming project
I had fun fun fun!
__
He estado pintando con salsa para un nuevo proyecto
Lo pasé genial!
^_________^
Laguna del Sauce, 5 November 1996.
A Wessex Mk.60 of the Aviación Naval Uruguaya. The navy had three of these red and white helicopters. The Wessex Mk 60 was the civilian version of the Wessex HC.2.
063 was in maintenance when I visited Laguna del Sauce while 065 was on SAR alert. 063 is now preserved on the base.
The new Sauce Italian American Kitchen in the Hilton Garden Inn. Sunday brunch was delicious.
Downtown Flint, Michigan.
Monday, June 6, 2022.
Airton, Yorkshire
I can never help it, but I always fancy a massive Lamb dinner when I'm in Yorkshire.
Woke up Saturday morning (a little late actually) and was thinking about enchiladas. Turned on PBS, and lo and behold, "America's Test Kitchen" was doing Mexican favorites. They ran through the ingredients so fast, but the enchiladas looked freaking good. So I went to Barnes and Noble, found the cookbook, and sat and copied it by hand in the store. Like I'm gonna pay 30 bucks for one recipe. Silly show thinks its recipes are too good for the Internet. Well, not anymore....
America’s Test Kitchen Enchiladas with Red Sauce
Sauce and Filling
1½ T vegetable oil
1 medium onion, chopped fine (about 1 cup)
1 T minced or pressed garlic
3 T chili powder
2 tsp. ground coriander
2 tsp. ground cumin
½ tsp. salt
2 tsp. sugar
12 ounces boneless/skinless chicken thighs (about 4). Trimmed of fat and cut into ¼” wide strips
2 8oz. cans tomato sauce
¾ cup water
½ cup coarsely chopped fresh cilantro leaves
1 4oz. can pickled jalapenos, drained chopped
8 ounces sharp cheddar, shredded (about two cups)
Tortillas and toppings
10 (6-inch) corn tortillas
Vegetable or cooking spray
3 ounces sharp cheddar shredded
¾ cup sour cream
1 ripe avocado, diced into medium pieces
5 romaine lettuce leaves, shredded
2 limes, quartered
Instructions
1.Heat oil in a medium saucepan over medium/high heat. Add onion. Cook until soft, about 5 minutes. Add garlic, spices and cook stirring for 30 seconds.
2.Add chicken, stir constantly for 30 seconds to coat in spices
3.Add tomato sauce and water, stir to separate chicken pieces. Bring to a simmer.
4.Reduce heat to med/low, simmer uncovered, stirring occasionally. Cook until chicken is cooked through, about 8 minutes.
5.Pour the mixture through a medium mesh strainer into bowl. Press on chicken and onion mixture to get out all the sauce
6.Set sauce aside. Transfer chicken mixture to a large plate, put in freezer for 10 minutes.
7.When chicken is cool, add it to the remaining sauce ingredients (cheese, jalapenos, cilantro) and mix in a bowl.
8.Adjust oven racks to upper and lower-middle positions. Heat to 300°
9.Smear 9x13 baking dish with ¾ cup sauce.
10.Place tortillas on baking sheets. Spray both sides lightly with cooking spray. Bake in 300° oven for 4 minutes, until they are soft and pliable.
11.Place tortillas on work surface. Increase oven temp to 400°. Put 1/3 cup filling onto center of each tortilla.
12.Roll tortillas tightly. Place seam-down on sauce in baking dish, side by side.
13.Pour remaining sauce on top. Spread with spoon to cover/coat evenly.
14.Sprinkle ¾ cup shredded cheese down center of enchiladas.
15.Cover baking dish with foil.
16.Bake on lower-middle rack until heated through. 20-25 minutes.
17.Uncover and serve immediately with extra toppings.
reminds me of cartoons where ppl can breath fire after eating some hot sauce :D
taken at Singapore's Night Safari. Performance by some Borneo Tribal people. I will head back there again to catch their performance cause i am not very satisfied with the pictures i took.
The picture I was originally going to use for my daily photo didn't work out, so I rushed to find something. It ended up with my old fallback, something to do with chile peppers, lol. These are four different hot sauces I have laying around. For 2016: one photo each day (308/366)
A bottle at Tilbury's 'Clinker Beach', a bit of exposed landfill site containing rubbish from London, from 100 or more years ago...
The history of bricks is a rabbit hole and so, probably, is the history and etymology of brown sauce, which may have been 'invented' in 1921. Now that I'm retired I could spend my time writing a learned dissertation on the subject and I expect I would become famous and much loved.
"Chef" sauce may be a brand as well as a generic term...hmmm, too risky !
The bottle rests on a bed of shingle, natural to the area and is probably around 100 years old, and is filled with mud and grit from the river.
[SAM_2384a]
For me, pasta sauce is the most relaxing, satisfying thing to cook. I love to cut up all those vegetables, sauté them, adding the herbs and spices. And then the smell of it as it cooks for hours, the longer the better! And I make it really chunky, no watery sauces for me!
Pasta Sauce
3 lbs ground beef
2 tbsp olive oil
2 onions, chopped
2 bell peppers (red and green), chopped
3 medium carrots, chopped
3 ribs of celery, chopped
2-8 oz packages of mushrooms, thinly sliced
4 cloves of garlic, minced
2-28 oz cans of crushed Roma tomatoes
1 tbsp granulated sugar
2-3 tsp dried basil
2-3 tsp dried oregano
1-2 tsp dried thyme
1 tsp red pepper flakes
1 bay leaf
salt and pepper to taste
* Feel free to adjust the seasonings to taste, I do it all the time ;)
In a large pot, cook the ground beef until no longer pink. Remove from pot, drain and set aside. In the same pot heat the olive oil and add the onions, bell peppers, carrots and celery. Sauté until onions are translucent. Add in the garlic and the mushrooms and cook until mushrooms have cooked down a bit. Add the beef back into the pot then add the tomatoes and the rest of the ingredients. Mix well and cook on low heat for at least 1 hour or up to 3 hours. Serve with pasta of your choice.
Perfect if you don't feel like eating bread anymore.
Recepe over here:
whatshouldieatforbreakfasttoday.tumblr.com/post/586118341...