That's a fine line for me...even though it is slightly acrid, I rather enjoy a burnt edge or two on toasted nuts. I love to pan toast them.
I took advantage of the nice weather and baked an apple galette in a Darto N27 paella pan on my kamado this afternoon.
Cold and overcast today. Perfect to get a pot of chili simmering on the stove top. Sent from my SM-G965U using Tapatalk
What is that potato looking stuff? Seeing the way you usually eat I figured you were keto or low carb...so if that is a tater alternative I want/need to know. I'm back keto as of today. Any pro-tips are appreciated.
No, it's potatoes. Thanksgiving day kicked off the start of a cheat weekend. Back on the wagon Monday. Shredded cabbage with a couple of eggs mixed in seasoned with salt, pepper, garlic powder and onion powder is my usual hashbrown substitute. Sent from my SM-T290 using Tapatalk
I like radishes for hash, they fry up way better than I ever imagined, along with some corned beef. Totally gonna try that hashbrown substitute though.
In case anyone is interested, Darto is having a free shipping sale. They also cover import duties as well. https://www.dartointernational.com/
Approximately 1pm CST today. Gumbo Searing Duties. Lodge 12", 10", 8" (this after cooking 2 pounds of bacon for grease for the roux, back pot mixed). Approximately 3:25pm CST....ready for duty again.
And simmering.....basically all of the onions/celery...and most of the green bell pepper dissolve into the roux. The recipe below is 98% perfect as is. If you like medium spice....it's almost exactly what you'd get from a New Orleans restaurant in the French Quarter. I have my Nana's and Mother's recipe (both born/raised across the Lake Ponchatrain in Bogalusa, LA)....they'd use ~20% more spices of everything, also adding 'a good pinch' of white pepper & cayenne pepper. Pure Cajun awesomeness, slight spice burn on the lips, but not overbearing to the overall flavor palate. Here's the recipe: New Orleans Creole Style Seafood Gumbo