Culinary Arts


#181

Yum, dougo. Those sound amazing.


#182

Here’s an interesting article from a restauranteur in NYC.


#183

We’ve been cooking with parsnips a lot lately.

I made beef stew in the insta-pot last night and used 'snips, celery, carrots, beef and more garlic than should be allowed by law. No potatoes and it turned out great. We use that insta-pot quite a bit.


#184

I got mine two Christmases ago and still haven’t taken it out of the box!!!


#185

Ha!

You should give it a try. We do ribs, beef stew, chicken and barbacoa… just to name a few


#186

I made a batch of stuffed Hungarian peppers last night. I put a mixture of pork sausage, onion and rice In the peppers, then mixed together a sauce and some cheese and cooked them for an hour. Turned out great.


#187

We had two friends over for the first time. We had not seen them since the Super Bowl.

I made crab dip, a Maryland specialty. It was delicious.


#188

I made a fig tart, since our fig tree is really large and productive this year.


#189

i mad a Tig Fart


#190

I was hoping someone was going to make that joke. And there really was only one candidate.


#191

Just look at that fucking delicious tart.


#192

Gimme a slice of that pie.


#193

All the places around here have crab dip on the menu. Or at least all the independent TGIF-type places. Always a gooey rich treat.


#194

Yes, every place in Maryland too.
Zero places in Kentucky, except my house. :slight_smile:


#195

I made another fig tart. Looks a lot like the first one, so I didn’t get a pic.