NSG kitchen

veggie chilli on quinoa and a salad with raw sacha inchi seeds

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so fucking tasty, organic, and less than $6.
 
what, nyman ranch beef? that shits pretty good, bought from marczyk right? also if you ever want to discuss beef and be taken seriously, never describe anything as 'american wagyu' or 'colorado wagyu', that's like saying 'californian champagne' or 'Wisconsin gruyere'
 
Fuckass I said lets not get into beef grading discussion. I put the word waygu in quotes because I already know it isn't the real thing. But in our restaurant we can talk about the similarities with guests and they are happy to buy it at waygu price. Food pics or gtfo dannn
 
Cream of Cauliflower soup - fuck. yes.

Also, ordered a slow cooker; just went costco - got stewing beef and pork tenderloin. Goulash and pulled pork - what is up !
 
no, I prefer mountain standard to la tour if I'm eating in the vail area, as I enjoy their atmosphere much more and I've never been a wine person, so la tour's list isn't a selling point and their menu isn't great if you aren't there for pairing some ridiculous shit. chophouse then? wait, elways opened a spot in vail, right? it's elways.

 
Try some sweet chili sauce mixed in with your BBQ sauce. Mixed it in with the boring factory shit we had ordered in and it made the pulled pork that much better.
 
hahaha who are you? and who do you think i am? wrong again bout my employment (as if that matters) havent cooked or served in a restaurant in years. definitely dont care for your pretensions attitude nor the neglect for wine but pm me if there is anything more to talk about
 
cool. have you tried pulled jackfruit sandwiches? just make sure you get the young jackfruit in brine.

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I'm about to have me some baked ziti after getting rowdy at a football game. My school got it's first big W of the season. feelsgood.jpg
 
This is a cool thread.

I just made stir fried basmati rice with curry powder, a bunch of veggies, golden raisins and pepitas. It's derrishus.
 
Seeing this thread makes me wish I hadn't just made lasagne... So much want for a lot of this.
 
I live in a studio with no exhaust vent. There's a dirt driveway for a business next to my windows so i can't open them...

Leads me to never cooking onions, garlic, or bacon. It's just horrible.
 
Ok, question.

Ricotta in your lasagna or no?

People are calling me crazy but I have always put ricotta in my lasagna. Along with mozz.
 
Awesome. Exactly.

I made a comment on some fb page, someone called lasagna a spaghetti pizza, and I just couldn't agree because spaghetti does not have ricotta. And ricotta is THE ingredient to lasagna imo.
 
I just needed to make sure that everyone else was having awesome lasagna, too. Cause damn! A life without ricotta in your lasagna? What a shame.
 
Cream of broccoli soup. Yum. Currently slow cooking some pulled pork. 4 more hours before what should hopefully be something delicious.

Sorry chicken, I hear you on the vegan/veggie shit, but I think it's most responsible to eat as locally and naturally as possible.
 
real pizza crust doesn't have milk or eggs in it anyways.

Pizza originally had no cheese on it. the two traditional pizzas are the Marinara and the Margherita. The Marinara is the oldest one and is vegan.

just fun facts.
 
how far away did the pig's food come from?

eating local is good to do, but eating meat is always going to be worse for the environment than eating vegan, regardless of the distances the food has to be transported. It just takes a lot more energy to produce animals than it does to produce plants.

 
economic reasons are the only thing going for vegans, but the same problems could be solved by smaller populations, conclusively vegans are ghey
 
umm is that a question? Ricotta 4 daysssss

my favorite part of making lasagna is eating that shit with a spoon. And taking leftover noodles, slapping spoonfuls on top of it, drizzling with sauce, maybe top with a scrap piece of sausage, and shoving it in my mouth. MMMMM
 
So this is the REAL post what you cook thread. Well threads for later tonight! Poached tilapia tonight. Pics to come later.
 
haha i admittedly have a hard time staying out of those arguments, so sorry for taking up this awesome thread with it

back on topic i think tonight i am going to get a piece of sirloin and cut it up by hand like tartar (this way makes the best "ground meat" for really anything, its just time consuming) then make steak haché out of it, which is like the french version of a hamburger. Over there they use higher quality ground beef, so they cook it anywhere from rare to medium rare. ill probably deglaze the pan after with some stock or wine and make a little sauce with some butter stirred in to go on top. Then probably some potato lyonnaise on the side, then whatever for veg. ill try to remember to get a pic.
 
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