What do your meals look like (show me pictures)....

joshchapo wrote: »

That looks amazing!!
How do you make your deviled egg mix?

Curious for new recipe on deviled eggs

Thanks! Actually it *was* a new recipe for me, this one with lime, mayo and chipotles in adobo. Delicious. https://www.nytimes.com/2020/07/01/dining/deviled-eggs-coronavirus.html

(I usually make them old school with ketchup, mayo and curry powder and those are good too.)

slimgirljo15 wrote: »

😳 you killed Kermit

Kidding.. never tried frogs legs, they look moist.

And his cousins too LOL
Seriously though... yes, they are very moist. The best thing is that they take on the flavor of most any seasoning and completely just fall off the bone, they're THAT tender. I actually seasoned those with "Pinto Bean Seasoning" by Fiesta ---- heaven!

Vegetables, turkey sausage and egg white. Red beans and (because the weekend) I indulged in some french bread.
Coffee with a tiny bit of sweetened creamer off picture
Total 680 calories (I consider this brunch) I only eat twice during the weekend.
103 carbs, 14 fat, 9 protein, 14 fiber

There is onion, bell pepper, cabbage, spinach and mushrooms in there.

The omelet itself with no meat would be only 170 cals

[img]https://us.v-cdn.net/5021879/uploads/editor/hy/hpv2ko98ypgx.png[/img ....vanilla ice cream, toasted sesame, dehydrated sweet potato and miso caramel sauce. This dessert sounds absolutely unique and SO yum! What is the way you dehydrate the s.potato? Do you actually use a dehydrator? And the toppings...😋[/img]

BackwoodsDarlin wrote: »

Pan Seared Seasoned Salmon with Parmesan Topped Habanero Mango and Red Pepper Veggies

Another great appetizing plate!!
Perfectly looking salmon 😋.
Looks like a plate from fine dining

PAPYRUS3 wrote: »

@acpgee:

"....vanilla ice cream, toasted sesame, dehydrated sweet potato and miso caramel sauce."

This dessert sounds absolutely unique and SO yum! What is the way you dehydrate the s.potato? Do you actually use a dehydrator? And the toppings...😋

When I ate this in a restaurant the sweet potato chips were deep fried. At home I spiralized the sweet potato and threw it in the dehydrator for 10 hours. You could also use a fan oven set on low or an air fryer at the lowest temperature. I don't think deep frying is necessary as the main purpose of the chips is to provide some brittle texture to an otherwise soft dessert. Similar effect could be achieved with store bought banana or beetroot chips.

Sesame toasted in a dry skillet until they start to pop. Swirl the pan while seeds are heating up.

Miso caramel sauce was this recipe. I used coconut cream instead of dairy because that was what I had lying around the fridge. Next time I will use half the water which will make it easier to take the caramel to my preferred level of complexity--quite dark and slightly bitter. The recipe's large quantity of water meant it took ages to get my caramel dark. Instead of miso any salty umami ingredient such as marmite or soy sauce could be interesting.
https://food52.com/recipes/18618-miso-caramel

acpgee wrote: »

@PAPYRUS3
You can freeze leftover miso caramel sauce. It doesn't freeze really hard. Soften in the microwave when you want to use some. A little drizzle is great for pimping up mundane fruits such as sliced banana or sliced apple.

Thanks for your info...that combination in your dessert all just sounded so good!😍

MistressPi wrote: »

acpgee wrote: »

Tonight is last night before self quarantine for two weeks prior to minor surgery. Went out for pizza.

Glad to see someone besides me who likes anchovies! Those pizzas look tasty. Sorry you have to quarantine, but I understand why.

If you are an anchovy lover I recommend this dish. It's given here as a starter but a traditional bagna cauda peasant meal would involve dipping the raw veg in the oily anchovy/garlic sauce using bread to help transport dipped veg from communal pot back to own plate. When the bread was soaked that would have been eaten too. At the end of the meal, eggs would be scrambled in the dreggs of the sauce.

https://www.saveur.com/article/recipes/marcella-hazans-bagna-cauda-anchovy-and-garlic-dip/

BackwoodsDarlin wrote: »

Tonight's supper, i cooked...

Pan-Seared Seasoned Quail Breasts alongside Parmesan Topped Habanero Mango and Red Pepper CauliRice with Bell Peppers and Onions

Oh I want this! I love quail.