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Burrito with garlic salami + a can of smoked sprats, heated up in microwave.
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Experimenting on foods.
- Thread starter Trenchfriend
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Fifty150
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Fifty150
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I
I'm open minded. Maybe it's a food I didn't know about.
Today's leftovers. Chicken, beef, tomato, pepper. All the same when I put it in a Taco.
I'm open minded. Maybe it's a food I didn't know about.
Today's leftovers. Chicken, beef, tomato, pepper. All the same when I put it in a Taco.
Fifty150
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A taco with fried chicken and sauteed spinach.
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Saint Patrick's Day Corned Beef & Cabbage Taco
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Sausage, shrimp, fake crab meat, tomato, avocado, cucumber........ What this really is, is taco toppings.
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Taco Monday. Another experimental taco topping.
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No. I have no idea what I'm doing. That's why this is an experiment. I've been Chinese my whole life. Most of that time, eating Chinese food. But I really don't know how to make it. I just experiment.
bennett9
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To be honest, I don't really prefer to experiment with food. I like standard recipes that are recognized all over the world.
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Fifty150
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Roast pork. Potato. Noodles. It was what I had. The experiment was putting it all together. Sometimes you eat hash browns for dinner.
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Chinese food is an experiment. Just about any vegetable can be stir fried, and I call it Chinese food. Chinese food of the day is eggplant & peppers, and meatloaf. A foot long meatloaf.
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Leftover meatloaf, kimchee, and egg.
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It's known that "Chinese Food" in The USA, is nothing like what Chinese people eat in China. We just make it up as we go along. Sometimes it's not bad. It's all an experiment.
This is my Chinese food experiment with a rib roast. I debone the roast, then tie it back together. Instead of a metal roasting rack, the meat sits on a bed of carrots, celery, onions, and garlic. This collects the drippings as the meat cooks. I later make it into a sauce. The next day, I reheat the leftover bones and trimmings.
This is my Chinese food experiment with a rib roast. I debone the roast, then tie it back together. Instead of a metal roasting rack, the meat sits on a bed of carrots, celery, onions, and garlic. This collects the drippings as the meat cooks. I later make it into a sauce. The next day, I reheat the leftover bones and trimmings.
