[QUOTE=waterjen;977409]I ripped both in half when flipping. As I said, execution error, but I think the pieces are there and just need a wee bit of refinement. Thanks for posting in time for me to use for dinner tonight!
It comes with a little practice. If they do rip, you can always re-glue them with a little more batter.
[QUOTE=pjgh;977556]It comes with a little practice. If they do rip, you can always re-glue them with a little more batter.[/QUOTE]
Thanks for the advice. I will try that. These will be making regular appearances on my dinner plate, so I expect to get plenty of practice.
Dinner tonight! Sara Fragoso's Albondigas Soup. Relatively easy to make and perfectly Paleo. Delicious!
Made this last night, can't wait to have more tonight: [url=http://civilizedcavemancooking.com/entrees/beef/bacon-bison-butternut-squash-chili-triple-b-chili/]Triple B Chili | Civilized Caveman Cooking Creations[/url]
I made it with buffalo, not bison and will skip the squash tonight.
Leftover medium rare thinly sliced beef brisket from last week (yikes, I know, but it still tastes damn good).
The last bowl of the silky smooth abso delish Baba Ganoush that 12 of my fermented garlic bulbs went into. A huge avocado & the rest of the thai chillis in fish sauce from last night's garnish to the Thai Salmon Pumpkin Coconut Soup that PaleoBird & I dined on... For dessert, a small handful of some Middle Eastern dried Mulberries...
Gordon Ramsays bbq hog ribs primaled though. :) Yuuum also leek, brussel sprout bacon and garlic fried in coconut oil. Felt so good after went for a run with my very happy dog.
[QUOTE=gutierrezl;978784]Dinner tonight! Sara Fragoso's Albondigas Soup. Relatively easy to make and perfectly Paleo. Delicious!
That looks wonderful! Just looked up the recipe, and I'll be trying that soon. I love soup.
[QUOTE=LauraSB;960695]OK, just checked out the Penzey's website. I am so ordering! My family is pulled pork fiends. Grilling! Indian! Any must taste specialties?[/QUOTE]
[QUOTE=Paleobird;960717]Their Vindaloo mix is amazing.[/QUOTE]Btw, today I parked around Vermont & University & walked around & finally made my way to & into Penzey's. Sampled all 3 of their Paprikas, (the Smoked Spanish Paprika powder wins hands down), then their 4 different hot chillis, & some other favored spices that are hard to find really fresh.
Am going back there to make a few key spice purchases next week, it's on my list of "things to do" before I depart your fine city... Oh & they have locations all over the USA, in key cities, like LA & even Atlanta too (fairly near where my maternal unit lives).
Starter: Prawn filled avocado
Soup: Crab and sea vegetables
Main: Smoked salmon fillet over asparagus with hollandaise, spiced roasted butternut squash
Dessert: Perhaps a piece of 100% choccy with a slug of tequila
I have an elk roast cooking in the crockpot with onions, garlic, crimini mushrooms, carrots, celery, bone broth and a splash of Malbec. I'll thicken the gravy with arrowroot and serve over cauliflower mash with a side of fried cabbage.