UJRefugees.net

An old family recipe you’d like to share?

I’ll share a couple of polish food’s later

Not sure you really need to 'prepare' a Hot Pocket.

I have never craved Polish food. True story.

I like Krakus Polish ham. Real tasty, Chrusciki is good too

Polish. Yeah those Polish restaurant's are like everywhere.

WestTexasCrude wrote: ↑Tue Feb 05, 2019 10:26 pm Polish. Yeah those Polish restaurant's are like everywhere.

Iraan, Texas restaurant capital of the world

captquint wrote: ↑Tue Feb 05, 2019 10:28 pm

WestTexasCrude wrote: ↑Tue Feb 05, 2019 10:26 pm Polish. Yeah those Polish restaurant's are like everywhere.

Iraan, Texas restaurant capital of the world

Tex-Max and BBQ baby. We rule the gastronomic World.

old house cafe, for the win.

Flumper wrote: ↑Tue Feb 05, 2019 11:05 pm old house cafe, for the win.

OK, you're creeping me out.

WestTexasCrude wrote: ↑Tue Feb 05, 2019 11:15 pm

Flumper wrote: ↑Tue Feb 05, 2019 11:05 pm old house cafe, for the win.

OK, you're creeping me out.

Yeah, google is real scary

Hunt's ketchup is some ugly anti-american shit

captquint wrote: ↑Tue Feb 05, 2019 11:23 pm

Middle of menu. At least once a week. Chopped sirloin with gravy and mushrooms. To die for.

WestTexasCrude wrote: ↑Tue Feb 05, 2019 11:31 pm

captquint wrote: ↑Tue Feb 05, 2019 11:23 pm

Middle of menu. At least once a week. Chopped sirloin with gravy and mushrooms. To die for.

It does sound good and that place has good reviews on yelp

If you want the best food in town, Google "Mesquite BBQ". Lines around always. Nancy delivers. A decommissioned military helicopter that someone bought flies down 1-2 times a week with his guests from Midland and she always picks them up at the airport.

I make the best French onion soup on planet Earth.

My Grandmother's hot and spicy green beans is always a pleasure to make.

I make a pretty damn good Bruschetta, if I do say so myself.

I'm currently trying to perfect coconut curry chicken soup.

I really enjoy making steak tartare.

If anyone wants a recipe to make a salsa that tastes just like what you get at a Chili's Restaurant, then I have your answer.

1 can of Petite Diced tomatoes.
1 can of Rotelle tomatoes (hot or mild depending on how hot you like it).
1/2 tsp of garlic salt
1/2 tsp of ground cumin
1/4 tsp of sugar

Put it in a blender and pulse 5 or 6 times. Chill or don't chill. doesn't matter.

I make a mean chicken tortilla soup, no gluten and paleo. It is my winter comfort food.

Reservoir Dog wrote: ↑Tue Feb 05, 2019 11:55 pm I make the best French onion soup on planet Earth.

My Grandmother's hot and spicy green beans is always a pleasure to make.

I make a pretty damn good Bruschetta, if I do say so myself.

I'm currently trying to perfect coconut curry chicken soup.

I really enjoy making steak tartare.

Keep working it. I'm sure some dude will propose pretty soon.

Reservoir Dog wrote: ↑Tue Feb 05, 2019 11:55 pm I make the best French onion soup on planet Earth.

My Grandmother's hot and spicy green beans is always a pleasure to make.

I make a pretty damn good Bruschetta, if I do say so myself.

I'm currently trying to perfect coconut curry chicken soup.

I really enjoy making steak tartare.

Do you use coconut milk in your coconut curry chicken soup?

Mongolian Beef Noodle Bowls


Ingredients

serves 4

8oz gluten-free rice noodles
1/2 cup LOW-SODIUM gluten-free Tamari or soy sauce (dish will not be GF if using soy sauce)
1/3 cup brown sugar
1/4 cup water
1/4 teaspoon red chili pepper flakes (or more or less)
2 Tablespoons grapeseed or vegetable oil, divided
1lb flank steak, sliced very thin against the grain
salt and pepper
5 green onions, green parts chopped into 2" pieces, white and light green parts into 1/2" pieces
3 cups coleslaw mix
1/2 teaspoon freshly grated ginger (from 1" piece of ginger)
3 garlic cloves, minced

Directions

Pre-soak rice noodles according to package directions then drain and set aside. Meanwhile, in a small bowl whisk together tamari or soy sauce, brown sugar, water, and red chili pepper flakes then set aside.
Heat 1/2 Tablespoon oil in a wok or large nonstick skillet over heat that's just a touch below high. Make sure oil is very hot before adding 1/3 of the beef in an even layer in the bottom of the wok. (If oil is not hot enough or you overcrowd the wok, the beef will steam vs sear.) Season lightly with salt and pepper then allow beef to form a crust on the bottom before flipping and stir frying until just barely cooked through. Remove beef to a plate then repeat with remaining beef, using 1/2 Tablespoon oil to stir fry each batch, and then set the plate aside.
Heat remaining 1/2 Tablespoon oil in the wok then add green onions and coleslaw mix, season lightly with salt, and then stir fry until coleslaw begins to wilt, 1-2 minutes. Add ginger and garlic then stir fry for another 30 seconds.
Add drained noodles and sauce to wok then stir fry until noodles are tender, 3-4 minutes. Remove wok from heat then add beef and toss until warmed through, and then serve.

WestTexasCrude wrote: ↑Wed Feb 06, 2019 12:56 am

Reservoir Dog wrote: ↑Tue Feb 05, 2019 11:55 pm I make the best French onion soup on planet Earth.

My Grandmother's hot and spicy green beans is always a pleasure to make.

I make a pretty damn good Bruschetta, if I do say so myself.

I'm currently trying to perfect coconut curry chicken soup.

I really enjoy making steak tartare.

Keep working it. I'm sure some dude will propose pretty soon.

megman wrote: ↑Wed Feb 06, 2019 1:17 am

Reservoir Dog wrote: ↑Tue Feb 05, 2019 11:55 pm I make the best French onion soup on planet Earth.

My Grandmother's hot and spicy green beans is always a pleasure to make.

I make a pretty damn good Bruschetta, if I do say so myself.

I'm currently trying to perfect coconut curry chicken soup.

I really enjoy making steak tartare.

Do you use coconut milk in your coconut curry chicken soup?

Yes. I've also tried both red and yellow curry.
I'm pretty close but I haven't nailed it yet.

Reservoir Dog wrote: ↑Wed Feb 06, 2019 1:24 am

megman wrote: ↑Wed Feb 06, 2019 1:17 am

Reservoir Dog wrote: ↑Tue Feb 05, 2019 11:55 pm I make the best French onion soup on planet Earth.

My Grandmother's hot and spicy green beans is always a pleasure to make.

I make a pretty damn good Bruschetta, if I do say so myself.

I'm currently trying to perfect coconut curry chicken soup.

I really enjoy making steak tartare.

Do you use coconut milk in your coconut curry chicken soup?

Yes. I've also tried both red and yellow curry.
I'm pretty close but I haven't nailed it yet.

If you can find it, swap it out for coconut cream. Not cream of coconut because there is such an animal.

megman wrote: ↑Wed Feb 06, 2019 1:27 am

Reservoir Dog wrote: ↑Wed Feb 06, 2019 1:24 am

megman wrote: ↑Wed Feb 06, 2019 1:17 am

Reservoir Dog wrote: ↑Tue Feb 05, 2019 11:55 pm I make the best French onion soup on planet Earth.

My Grandmother's hot and spicy green beans is always a pleasure to make.

I make a pretty damn good Bruschetta, if I do say so myself.

I'm currently trying to perfect coconut curry chicken soup.

I really enjoy making steak tartare.

Do you use coconut milk in your coconut curry chicken soup?

Yes. I've also tried both red and yellow curry.
I'm pretty close but I haven't nailed it yet.

If you can find it, swap it out for coconut cream. Not cream of coconut because there is such an animal.

I completely eliminate water and go with only chicken broth. Do you use water? I think water makes it bland.