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Started By
Message
WFDT
Posted on 8/28/15 at 5:31 pm
Posted on 8/28/15 at 5:31 pm
Cheese burgers was the plan. But the stoe had a pack of usda prime beef fillets in the reduced for quick sale bin. Normal price 54.20, new price $22. They're only mildly green, no Cad or nothing. So fillet Mignon, fries and cheeseburgers. Happy Friday
This post was edited on 8/28/15 at 5:36 pm
Posted on 8/28/15 at 5:43 pm to LSUballs
La Provence baw.
I'm gonna do lines of pate right on the table.
I'm gonna do lines of pate right on the table.
Posted on 8/28/15 at 5:44 pm to LSUballs
Ruth's
Chopped Salad
Ribeye
Potato
Ice Cream
Chopped Salad
Ribeye
Potato
Ice Cream
Posted on 8/28/15 at 5:46 pm to LSUballs
Chicken Katsu, green onion sauce
Jasmine Rice
Broccoli
Jasmine Rice
Broccoli
Posted on 8/28/15 at 6:04 pm to LSUballs
Thai coconut curry with meatballs. My husband won't eat that, so I'm also making meatloaf.
If the curry turns out photo worthy, I'll post one later. *edges of your seats*
If the curry turns out photo worthy, I'll post one later. *edges of your seats*
Posted on 8/28/15 at 6:30 pm to LSUballs
Not sure. Looking for ideas
Posted on 8/28/15 at 6:41 pm to Darla Hood
Your photos always look really good. I know I am on the edge of my seat
Posted on 8/28/15 at 6:49 pm to LSUballs
I picked up a couple of filets from Saia's earlier alon with the cheapest beer and wine in town. One of the filets has been already vacuum sealed and placed in the freezer. I forgot I had a couple of thick cut poke chops thawed for grilling when I bought the filets earlier.
Filet for the wife, nuked wienee, baked potato, and Chee-tos for Junior, and grilled poke chop for me.
Filet for the wife, nuked wienee, baked potato, and Chee-tos for Junior, and grilled poke chop for me.
Posted on 8/28/15 at 8:20 pm to SW2SCLA
OK, LL ... it just looks like a glob of food, but may I just say it turned out to be a delicious blob! Hot, sour, salty, sweet. Amen!
Posted on 8/28/15 at 8:38 pm to BRgetthenet
I let it simmer too long and the sauce reduced an thickened too much. I was too hungry to thin it out with anything.
Posted on 8/28/15 at 8:39 pm to Darla Hood
To be fair, curry can often be just a blob. But it is SO GOOD. I think it looks great.
This post was edited on 8/28/15 at 8:40 pm
Posted on 8/28/15 at 11:09 pm to SW2SCLA
SW2SCLA, I wish I were a recipe follower, and then I could give you something you could reliably replicate.
I made some meatballs out of ground turkey and ground beef (I had 1.5 pounds of meat, total). The only thing Asian about the seasoning was some powdered ginger, along with garlic and some Tony's.
I baked the meatballs in the oven, but I've also cooked them on the stove top other times.
While the meatballs were in the oven, I started sauteeing the trinity plus a tablespoon or so of minced fresh ginger. I used coconut oil for the sauteeing. I added 8 oz of fresh mushrooms and some chunky diced red and orange bell peppers.
Before the cooked meatballs went into the pan with the veg, I added most of the 4 oz can of Maesri Panang curry, reserving about a third. I always tell myself I'm not going to use the whole can because it comes out so hot, but inevitably, I end up using it all (just like I did tonight, throwing the rest in a little later).
I thought I'd make up for it by using a larger can of coconut milk (19 oz instead of 13.5 oz)I like Chaokoh brand or Mae Ploy. Make sure the curry paste is well incorporated with the coconut milk and stir it all up. Add the meatballs to the pot to simmer.
I julienned a few keffir lime leaves and I squeezed most of a fresh lime into the pot. You can use only lime juice if you don't have the leaves.
Taste for seasoning. Add a few squirts of fish sauce for saltiness. If it needs to be sweeter, add a bit of palm sugar or brown sugar if you don't have palm.
You need to find a nice balance of hot (the curry paste), salty (the fish sauce), sour (the lime juice) and sweet (the coconut milk).
Optimally, serve over jasmine rice. I served it over shiritake noodles.
I hope all of that helped.
I made some meatballs out of ground turkey and ground beef (I had 1.5 pounds of meat, total). The only thing Asian about the seasoning was some powdered ginger, along with garlic and some Tony's.
I baked the meatballs in the oven, but I've also cooked them on the stove top other times.
While the meatballs were in the oven, I started sauteeing the trinity plus a tablespoon or so of minced fresh ginger. I used coconut oil for the sauteeing. I added 8 oz of fresh mushrooms and some chunky diced red and orange bell peppers.
Before the cooked meatballs went into the pan with the veg, I added most of the 4 oz can of Maesri Panang curry, reserving about a third. I always tell myself I'm not going to use the whole can because it comes out so hot, but inevitably, I end up using it all (just like I did tonight, throwing the rest in a little later).
I thought I'd make up for it by using a larger can of coconut milk (19 oz instead of 13.5 oz)I like Chaokoh brand or Mae Ploy. Make sure the curry paste is well incorporated with the coconut milk and stir it all up. Add the meatballs to the pot to simmer.
I julienned a few keffir lime leaves and I squeezed most of a fresh lime into the pot. You can use only lime juice if you don't have the leaves.
Taste for seasoning. Add a few squirts of fish sauce for saltiness. If it needs to be sweeter, add a bit of palm sugar or brown sugar if you don't have palm.
You need to find a nice balance of hot (the curry paste), salty (the fish sauce), sour (the lime juice) and sweet (the coconut milk).
Optimally, serve over jasmine rice. I served it over shiritake noodles.
I hope all of that helped.
This post was edited on 8/29/15 at 10:35 am
Posted on 8/28/15 at 11:57 pm to Darla Hood
Love me some curry!
Pizza and Banana pudding for us.
Pizza and Banana pudding for us.
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