Mariah Milano - The Pornstar Foodie :)
- Thread starter Mariahxxx
- Start date
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
I find a sale on back ribs. I don't generally buy baby back ribs because of the price and such little meat so I decide to stock up well. I cut a rack in half, 6 ribs for dinner and pop it into the oven. I cut these things up and there is no room for anything else on my plate. I thought they would shrink but no. The meat was 1 1/2" thick on the bone. I could only eat 3 of them. Clearly not baby backs. The bone was larger than baby back but much smaller than the ones that have the flap with cartilage connecting them. I check the package and they are back loin ribs. I nearly shot a load. Spare rib with pork loin attached. I can stuff these suckers and cut them with a fork. Any ideas from you folks in case you have ever dealt with these kinds of ribs?
squallumz
knows petras secret: she farted.
you make me feel like a proper lady.
also....
yeah, its pretty homestyle but i had a craving. its vegetarian all around. used partially mashed lentils and some oatmeal for the "meat" as well as an assortment of other vegetables like grated carrot, a touch of celery, and all that shit. there's a little grated cheese in it to help bind it. rennet free, of course.
what really pulled it together was bbq sauce. adding a little to the mix made it realllllly good. the meat eaters in my family such as my girl (who has zero intentions of going veggie), even had a bunch. she made veggieloaf sandwiches the next day. and she had even made her own real meatloaf but still got into mine. it was a very successful first attempt. it was a shame i had no red bellpeppers on hand. they would have been amazing.
honest to god, it tasted like meat.
the gravy i made by making a dark roux and cooking some tiny bits of onion into it. i finished it off with vegetable stock. it was really good.
also.. i need to stop eating on my game mat.
squallumz
knows petras secret: she farted.
that looks really good!nicely done babe!
thanks. it wasnt bad! i was surprised the meat eaters were all over it. i had veggie chili dogs and homemade macaroni salad tonight. nothing pic worthy but so yummy.
Petra
Cult Mother and Simpering Cunt
Dinner from last night. Lowcarb Parmesan Pork.
- porkchops (I used boneless porkchops)
- almond flour
- egg
- grated parmesan
- butter
1. Combine almond flour and parmesan. I added a touch of seasoned salt, pepper, and garlic powder into the mix. In a seperate bowl, beat the egg. Dip pork into egg and then press both sides into the breading.
2. Melt a nice big pad of butter. It's about 40g for 500g pork in my picture.
3. I pan fried each side for about 5 minutes. Mine were thick enough I had to cover it and steam it a bit till done. Next time I'll pound them a little thinner. Plated and served with sourkrout.
- porkchops (I used boneless porkchops)
- almond flour
- egg
- grated parmesan
- butter
1. Combine almond flour and parmesan. I added a touch of seasoned salt, pepper, and garlic powder into the mix. In a seperate bowl, beat the egg. Dip pork into egg and then press both sides into the breading.
2. Melt a nice big pad of butter. It's about 40g for 500g pork in my picture.
3. I pan fried each side for about 5 minutes. Mine were thick enough I had to cover it and steam it a bit till done. Next time I'll pound them a little thinner. Plated and served with sourkrout.
Petra
Cult Mother and Simpering Cunt
Mastered beating my egg whites to stiff peaks in the quest to make a low carb treat to help with the Sweet Tooth.
jointsmoker612
Banned
awe man, here we go again. *scratches head*
what did you use for a piping bag? A sandwich baggie? For fucks sake,i could make them more presentable than than. And i'm a man
bobjustbob
Proud member of FreeOnes Hall Of Fame. Retired to
Garlic, cherry tomatoes and olive oil, that's it? That's the whole sauce? Is it just mash them up and simmer? Please tell me how you made it. That crust looks like it turned out perfect. I know you use the semolina. Well done on the bottom with the right amount of flop. Not fair I cry on the toppings though. Fresh mozz, prosciutto, and fresh basil would taste great together even if it were served on a roof shingle. I know your're hiding more pizzas from us. Are you saving them for the book with the sauce recipes? I got a deal on prosciutto last year at a price that I bought 3 whole ones. Into the freezer they went and I have this stuff forever. When ever I need pancetta to dice and render that is where I go.
Petra, when I bread anything I first dip in flour, then the egg, then the coating. Makes the egg stick better to the meat. Ever hear of this?
larss
I'm watching some specialist videos
This is the recommended way of doing it.
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