Frisch’s signature dessert, hot fudge cake:
What did you cook or eat today (January 2023)?
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rascal
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I was going to say, surely you could do better? Then I saw you did. Well done, nothing better than wife loving your food.My spicy Big Boy and fries:
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MrsT had a regular non-spicy Big Boy, no fries (she ate some of mine), and you’d have thought she was having the finest steak, she was so happy.
Russ
rascal
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Rocklobster
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I tried it. Air fried a steak. We have a customer that raves about is so I took an older rib eye, destined for the grinder, and put it in the air fryer for about 16 minutes at 400. Just steak spice. I would have likes a bit more char and I over cooked it a bit. But, overall it was good. No messy cast iron pans or range top….nice and easy. Will try again at a higher temp.
No way to know, really, as Big Boy is one of the few restaurants not pre-loaded at WW, so she had to find a similar item and hope for the best.How many WW points is that, about 265?
CD
I think she worked it out to be about 50 points (her point allowance for the entire day is 23), but I ate half, so that helped.
Back to the salad tomorrow - one meal eaten with wild abandon every so often will do her a little good, mentally. This is the first burger she’s had since October, to the best of my knowledge.
karadekoolaid
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Way too hot for a hot meal. At 6pm it was still 31°C out (about 85F). So cold soup and warm tofu again.
Half of the tofu is for tomorrow. There's 4 servings there. This one was more a burnt orange & miso glazed tofu which still worked really well. I might have overdone it in the spring onions!
The cold soup is a borscht variation served with soy yoghurt.
Half of the tofu is for tomorrow. There's 4 servings there. This one was more a burnt orange & miso glazed tofu which still worked really well. I might have overdone it in the spring onions!
The cold soup is a borscht variation served with soy yoghurt.
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Old fashioned chicken curry with rice and broccoli.
Yeah - it's not gonna be as good as a cast iron pan sear, but it's good enough and quick and easy without smoke filling the house. I do it quite regularly and get the best results with onglet/hangar then ribeye.
Yours looks good and tender.
Made this air-fried chicken thigh which had been rubbed in McCormick 'Geflügel Volaille' seasoning (paprika, garlic powder, onion etc.) which I bought in Switzerland about 3 years ago and it's been sitting around in my cupboard. Served up with some potato salad and (as Yorky puts it: 'grass'. 
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Your food always looks so nice to me, you really have a knack for presentation. I, (a caterer for years for things like homeless shelters ) do not.Made this air-fried chicken thigh which had been rubbed in McCormick 'Geflügel Volaille' seasoning (paprika, garlic powder, onion etc.) which I bought in Switzerland about 3 years ago and it's been sitting around in my cupboard. Served up with some potato salad and (as Yorky puts it: 'grass'.
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The dipping sauce is their “El Diablo” sauce - meh, not that hot.
medtran49
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Craig made Cuban-American pork pot roast cooked in mojo and chicken broth (the mojo has to be cut with sonething, too strong otherwise) with potatos and carrots, plus mini Cuban bread rolls on the side.
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