The Home Gourmet thread
#923
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Pan seared Lamb. Omnom, *******.
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90342-home-gourmet-thread-20130913_211946.jpg?dateline=1380644213)
I try not to eat this too often because i'm pretty sure it'll kill me. Nachos. Between Crystal and i, we eat the whole thing. That's an 18" pan.
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90343-home-gourmet-thread-20130910_212107.jpg?dateline=1380644213)
Buffalo chicken pasta. Good hot or cold.
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90344-home-gourmet-thread-20130905_204638.jpg?dateline=1380644213)
I put this southwest-inspired mixture of stuff...
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90345-home-gourmet-thread-img_20130825_203851.jpg?dateline=1380644213)
... In these. Yup. (Just noticed Crystal's Capri Sun at the bottom of the picture LOL)
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90346-home-gourmet-thread-img_20130825_212020.jpg?dateline=1380644213)
Stuffed peppers boss status.
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90347-home-gourmet-thread-img_20130819_215012.jpg?dateline=1380644213)
I was ******* hungry. Cilantro-lime quinoa mexican bowl thing.
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90348-home-gourmet-thread-20130816_212537.jpg?dateline=1380644213)
Anything worth cooking always starts with onions, garlic, and peppers of some sort. (Jalapeno in this case.)
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90349-home-gourmet-thread-20130930_195507.jpg?dateline=1380644213)
Turned into my own take on a Mexican Casserole of some sort. ******* delicious.
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90342-home-gourmet-thread-20130913_211946.jpg?dateline=1380644213)
I try not to eat this too often because i'm pretty sure it'll kill me. Nachos. Between Crystal and i, we eat the whole thing. That's an 18" pan.
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90343-home-gourmet-thread-20130910_212107.jpg?dateline=1380644213)
Buffalo chicken pasta. Good hot or cold.
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90344-home-gourmet-thread-20130905_204638.jpg?dateline=1380644213)
I put this southwest-inspired mixture of stuff...
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90345-home-gourmet-thread-img_20130825_203851.jpg?dateline=1380644213)
... In these. Yup. (Just noticed Crystal's Capri Sun at the bottom of the picture LOL)
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90346-home-gourmet-thread-img_20130825_212020.jpg?dateline=1380644213)
Stuffed peppers boss status.
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90347-home-gourmet-thread-img_20130819_215012.jpg?dateline=1380644213)
I was ******* hungry. Cilantro-lime quinoa mexican bowl thing.
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90348-home-gourmet-thread-20130816_212537.jpg?dateline=1380644213)
Anything worth cooking always starts with onions, garlic, and peppers of some sort. (Jalapeno in this case.)
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90349-home-gourmet-thread-20130930_195507.jpg?dateline=1380644213)
Turned into my own take on a Mexican Casserole of some sort. ******* delicious.
![](https://www.miataturbo.net/attachments/insert-bs-here-4/90350-home-gourmet-thread-20130930_210946.jpg?dateline=1380644213)
#925
Elite Member
iTrader: (1)
Join Date: Feb 2008
Location: Birmingham Alabama
Posts: 7,930
Total Cats: 45
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I've known of using star anise for enhancing meat flavor, but I got the idea to use it in a vegetarian dish to possible add a meat flavor. Not sure why, but it works. Anise by itself doesn't really have a meat taste, but in this stew I made, it somehow makes me think it has a mix of ground beef and pork in it. So much better than without.
#926
2 Props,3 Dildos,& 1 Cat
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https://www.edx.org/course/harvard-u...te-cuisine/639
I'm registered. Check out the list of chefs. Holy Moly.
I'm registered. Check out the list of chefs. Holy Moly.
#930
Elite Member
iTrader: (1)
Join Date: Feb 2008
Location: Birmingham Alabama
Posts: 7,930
Total Cats: 45
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Why don't I make homemade french toast more often? So cheap and simple to make, and such a filling and delicious meal. Thick slice of old french bread dipped in a mixture of egg, milk, cinnamon and a splash of orange liqueur (Patron Citronge in this case), then fried in a medium heat pan with butter. A little syrup on top, and you're good to go.
#932
Elite Member
iTrader: (1)
Join Date: Feb 2008
Location: Birmingham Alabama
Posts: 7,930
Total Cats: 45
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God I love steak!I had a craving, and I'm broke, but I still managed to get out and go to WalMart for a midnight steak run. Got a cheap cut, top strip or some ****. Looks similar to a New York, but not quite. Still, it's a piece of meat. though a bit tough, it's cooked and seasoned well. Seasoning being a small pat of butter and a little pepper after cooking. I've gotten to where I don't even salt steaks anymore. A little slated butter melted on top is more than enough, while allowing the natural flavors to come through. I started to make a nice pan sauce out of the left over burned bits and butter, but I was in too much of a hurry to eat.
#934
2 Props,3 Dildos,& 1 Cat
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iTrader: (8)
Join Date: Jun 2005
Location: Fake Virginia
Posts: 19,338
Total Cats: 573
![Default](https://www.miataturbo.net/images/icons/icon1.gif)
God I love steak!I had a craving, and I'm broke, but I still managed to get out and go to WalMart for a midnight steak run. Got a cheap cut, top strip or some ****. Looks similar to a New York, but not quite. Still, it's a piece of meat. though a bit tough, it's cooked and seasoned well. Seasoning being a small pat of butter and a little pepper after cooking. I've gotten to where I don't even salt steaks anymore. A little slated butter melted on top is more than enough, while allowing the natural flavors to come through. I started to make a nice pan sauce out of the left over burned bits and butter, but I was in too much of a hurry to eat.
My "know where your food came from" sense is tingling in a bad way on this one. But I almost know that feel.
#935
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Made a Thai curry the other day. My curries usually result in mediocre flavor but this time it turned out to be one of the best meals I have ever made. Whipped up a spice blend, sauteed the onions, added chicken then coconut milk, herbs, and hooray. The girlfriend's soy-ginger bok choy was wonderful with it.
![](https://www.miataturbo.net/attachments/insert-bs-here-4/92957-home-gourmet-thread-hgcdmx2.jpg?dateline=1383094486)
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![](https://www.miataturbo.net/attachments/insert-bs-here-4/92957-home-gourmet-thread-hgcdmx2.jpg?dateline=1383094486)
![](https://www.miataturbo.net/attachments/insert-bs-here-4/92958-home-gourmet-thread-8gwkfhi.jpg?dateline=1383094486)
![](https://www.miataturbo.net/attachments/insert-bs-here-4/92963-home-gourmet-thread-s82qpkk.jpg?dateline=1383094486)
![](https://www.miataturbo.net/attachments/insert-bs-here-4/92959-home-gourmet-thread-jffcpkf.jpg?dateline=1383094486)
![](https://www.miataturbo.net/attachments/insert-bs-here-4/92960-home-gourmet-thread-rkebttz.jpg?dateline=1383094486)
![](https://www.miataturbo.net/attachments/insert-bs-here-4/92961-home-gourmet-thread-ziakpcz.jpg?dateline=1383094486)
![](https://www.miataturbo.net/attachments/insert-bs-here-4/92962-home-gourmet-thread-q9wfzm9.jpg?dateline=1383094486)
#938
Elite Member
iTrader: (1)
Join Date: Feb 2008
Location: Birmingham Alabama
Posts: 7,930
Total Cats: 45
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Something that frequents my plate. The potato. Pan roasted with love and care to perfection. Minimal seasoning, and a little butter and sou cream on top. Decent little bed time snack. My stomach was rumbling a bit.
![](https://www.miataturbo.net/attachments/insert-bs-here-4/93458-home-gourmet-thread-cmqlot6.jpg?dateline=1383312722)