What's Cooking?

  • Thread starter Thread starter JackBootedThug
  • Start date Start date
15 Ghost Peppers, the rest of my Tibetian chilis and some overriped Habaneros for backing blended with late season local garlic (huge bulbs). Fermenting it with a bit of lacto for a couple weeks, transfer it and then process it for some REALLY hot Thanksgiving hot sauce for my friends and family.
 

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Son of a bitch I was fishing for crappie with a 1/32 oz jig
 

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Catfish nuggets from these idiots hitting tiny jigs lmao
 

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I got some young corn from my friends field, processed it, and added salt, sugar, honey, egg, buttermilk, maple syrup, black pepper, paprika, dried garlic, old dried onion flakes.I cooked down a bunch of organic honey and painted the tops with the sweet remains and thin natural wax
 

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Awesome, man! :thumbsup:

Those sweet potato fries would've complimented the sliders superbly. For sure I'd have been taking a bite o' slider and a nibble o' sweet fries in every mouthful. :cheers2:
 
Monkey Man said:
Awesome, man! :thumbsup:

Those sweet potato fries would've complimented the sliders superbly. For sure I'd have been taking a bite o' slider and a nibble o' sweet fries in every mouthful. :cheers2:
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I promise I cook more than steak, asparagus, burgers, and sweet potato fries. I'll have to get a shot of something good here soon.
 
I like a burger, but have never had a Subway, or pizza from the pizza places or kebab.
The best pizza that I ever had was cooked by Nobby Mr Mo.
Spoiled me for other pizzas.
 
I’m attempting to cook a dish I had when I visited Germany called Sonne-Bowl with marinated salmon trout, pickled vegetables, and vegetable spaghetti, along with some other ingredients. I hope it turns out well, as my parents are coming to visit today and I want to impress them with my cooking skills. When I visited Riwa restaurant in Bavaria, I found this recipe to be so delicious and unique and knew I wanted to try it. So I checked the menu online at https://www.riwa-restaurant.de/de/ to see the ingredients. I also found versions of this recipe online that have some other ingredients than those used by the restaurant, but I want it to turn out as close to the restaurant’s recipe as possible.
 
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