Mid-A Random-ness Discussion Thread: the Zequel
03-23-2011, 10:45 AM
#1925
03-23-2011, 12:22 PM
#1931
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NOPE. Even if I did I prob wouldnt do it. I dont like messing with body parts. i did the CF on my car myself, all direct replacments and that still made me nervous lol
03-23-2011, 01:06 PM
#1934
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usually around this time - middle of april.
03-23-2011, 05:52 PM
#1937
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03-23-2011, 07:19 PM
#1938
Last night I was laying in bed thinking about food and how I really wanted some veal rib chops.
Then I woke up thinking about it, then I thought about it all day at work.... BAH!
So I made some veal rib chops, parsnip puree, polenta cake and broccolini.
Parsnips, I diced into small pieces (removing the grainy center) roasted them with some oil olive and salt, then I pureed them with some water, red pepper, paprika, black pepper, and olive oil.
Polenta was made using a mixture of water and beef stock, butter, salt, garlic, fresh parmesan, then spread out flat, chilled and cut into little rounds, I then pan fried them in olive oil.
Broccolini was blanched then hit with some kosher salt.
Veal was seasoned with nothing more then kosher salt and cooked on a very hot pan to med rare.
It's all about making that nice crust on the meat.
Welp, now you guys have to think about food all night, suffer my same fate, go out tomorrow and make whatever it is you get stuck thinking about.
Then I woke up thinking about it, then I thought about it all day at work.... BAH!
So I made some veal rib chops, parsnip puree, polenta cake and broccolini.
Parsnips, I diced into small pieces (removing the grainy center) roasted them with some oil olive and salt, then I pureed them with some water, red pepper, paprika, black pepper, and olive oil.
Polenta was made using a mixture of water and beef stock, butter, salt, garlic, fresh parmesan, then spread out flat, chilled and cut into little rounds, I then pan fried them in olive oil.
Broccolini was blanched then hit with some kosher salt.
Veal was seasoned with nothing more then kosher salt and cooked on a very hot pan to med rare.
It's all about making that nice crust on the meat.
Welp, now you guys have to think about food all night, suffer my same fate, go out tomorrow and make whatever it is you get stuck thinking about.