Its what I was thinking too but I had accident with the chili powder and red pepper.

What is with all the crazy close ups, lol? I don't know if I need to decrease my settings on the forum, or all my forum friends need glasses, lol. I think the food looks great, but I wonder if there was a nuclear reactor accident and you all got the ginormous food that grew from eating the grass and and swimming in the waters around it, lol. Some awesome cooking going on in your parts, though.

I have the image size set bigger than most cameras and it displays bigger images. Also if you have your browser set to make everything bigger, well, it's bigger.

I didn't have to cook tonight so I went to instant ramen dressed up a little with perfectly cooked blindfolded eggs with cilantro and green onions.

Wow you two have two different variants on... gambas al ajillo!
That's a dish for the good bread, alright.

Rajun that looks a lot like the soup I make whenever I have the flu.

I separated the fat from the beef broth to freeze for later, look at all that gelatin.

Much easier to look at in that size, Rajun, lol. Do you save the fat off of chicken stock, too? I always throw that away.

Sue_CT wrote: ↑Mon Feb 24, 2020 9:47 pm Much easier to look at in that size, Rajun, lol. Do you save the fat off of chicken stock, too? I always throw that away.

Anybody else remember having to do exercises in P.E. class, to the song "Go, You Chicken Fat, Go!"?

I'm saving the fat to fry burgers in. It's Worth's fault since he posted Guga Foods video!!!

FYI, the guy in the video is a beast on YouTube, I know him from Sous Vide Everything

He's a researching guru, check out this cheese steak.

Nan6b wrote: ↑Mon Feb 24, 2020 10:01 pm

Sue_CT wrote: ↑Mon Feb 24, 2020 9:47 pm Much easier to look at in that size, Rajun, lol. Do you save the fat off of chicken stock, too? I always throw that away.

Anybody else remember having to do exercises in P.E. class, to the song "Go, You Chicken Fat, Go!"?

No but can you sing it for us?

LOL!!!

I found this

[mention]Rajun Gardener[/mention], I think if I watch the video a few more times, I may start exercising more every morning. I might be able to do at least one of each set...

Now that the old coots have their eyes full time to move on.
Tonight is Americanized Italian night.
Stay tuned and see what I do with the other half of the jar of sweet peppers left over from the tapas.

As promised tonight's meal.
A little late just go off the phone with one of my best friends from Sicily.
Born there raised here long story.
Happy fat Tuesday.

Sweet Italian sausage fettucine Alfredo sweet peppers.

Take a wild guess what this is.
Took forever to cook but simple and cheap. Unbelievably delicious.
Had no idea how it would turn out.
Full description tonight because there are a lot of steps.
The camera lighting doesn't do it justice.

Another shot.

Hmmm... I'm guessing by the color it is something like this?
I scored another chunk yesterday for $12, hacked into four steaks, cook all and freeze leftovers for a quick dinner.

I finally found a bag of mussels that was worth buying. The grower delivers them in a mesh bag. Normally they should be on ice in those mesh bags so they can still breathe. But my grocery has got rid of their beds of ice, and they put this bag into a foam tray and then wrap it in cling wrap. I just hate to see them like that but yesterday they were fresh packed and only in that horrible overpackaged mess for a day, so I took a chance and was not disappointed. Four broken ones didn't float and were set aside for the ravens, that's as good as average even on ice. At $6.99 for 2 lb not bad, there are a half dozen servings in the paella.
Half dozen cloves of garlic, a chopped onion, generous tumeric and cayenne, bay leaves, pinches of cumin and coriander goes into the oil and is brought to a roiling heat, then the mussels (washed and picked through) goes in with one stir and the lid closed for a few minutes, they cook very fast and the shells open. Then I added peppers - sweet yellow and shishito (which I got a bag of half off for $2 - I guess no one bought them), and a load of my own frozen tomatoes, then stirred in the rice and set to cook. I had to add a little water and give it extra time but still, done in about 20 minutes. Served with a giant squeeze of lemon, this was great! I have really missed my fave, and it came out perfect, nice and spicy!

I cooked fresh carrots then diced them up.
While this was going on I cooked onion garlic and black pepper in olive oil.
Once the carrots were removed and diced I use the water to cook a sweet Italian sausage in hot but not boiling water.
The diced carrots were put in with the oil garlic and onion ind cooked down and caramelized.
Mashed them up with a fork.
Also added sweet pepper.
By doing this the water was removed and once reduced Alfredo sauce was added along with diced sausage wit a little water.
Took forever to cook this stuff down and not burn it.
The flavor was amazing.
One of the best sauces I ever made and it wont be the last time I do it.