Whats on tonights Menu

I had the glaze dripped on a huge veal chop,by the waiter.. it was on a cruse ship.. I thought it was Balsamic Vinegar… cellfish…

Balsamic Glaze is very easy to make, just takes a little time, and a lot of balsamic...

I had the glaze dripped on a huge veal chop,by the waiter.. it was on a cruse ship.. I thought it was Balsamic Vinegar… cellfish…

Jeesh you werent the cook Why did wader think you were the one who put the glaze on?

Jeesh you werent the cook Why did wader think you were the one who put the glaze on?

Wader's eyes must have "glazed over"...

Balsamic Glaze is very easy to make, just takes a little time, and a lot of balsamic...

time that's the issue - & why I just went with the pre-made glae from the Market - into easy way of there is a viable one

time that's the issue - & why I just went with the pre-made glae from the Market - into easy way of there is a viable one

But why if you have no idea how to use it? Its like me going out and buying a sweet/sour caramelized smokey onion/mushroom sause then asking what the hell do I do with it

time that's the issue - & why I just went with the pre-made glae from the Market - into easy way of there is a viable one

It's a glaze, no rocket science nor advanced haute cuisine training necessary, just boil down balsamic vinegar, but use the good stuff. The cheap stuff that's the same viscosity as water is NOT good.

The better balsamics will have their own sweetness, but you can add some sugar or honey to get it where you want it.

It's a glaze, no rocket science nor advanced haute cuisine training necessary, just boil down balsamic vinegar, but use the good stuff. The cheap stuff that's the same viscosity as water is NOT good.

The better balsamics will have their own sweetness, but you can add some sugar or honey to get it where you want it.

this was Bertolli Glaze & it was excellent - what I wasn't sure (having never used it before) was whether it went on during the cooking or after as a finishing thing - that was why I thanked Cell because he kinda answered that question - I got further clarification when I asked Maurice the same thing (his relpy was either - but a little more potent after)

I bought the Market Glaze for simplicity & ease

I've done vinegar reductions in the past & while easy - it's a pain in the ass. Why not just buy something already set up for it? It's not expensive. 7 ounces for roughly $5.

Breakfast - Chorizo, egg, cheese and Tabasco Cayenne Garlic hot sauce on a roll.

Pastrami with two over easy eggs and hot sauce.

Does anyone's other half comment at the amount of time we take pictures of our food? haha

snapprhead maureen thinks im nuts taking pics of the food????????:p:LOL:;),,,,,,,,,,,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)]><))):>

Steel Cut

snapprhead maureen thinks im nuts taking pics of the food????????:p:LOL:;),,,,,,,,,,,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)]><))):>

Yes I’m sure thats the sole reason Maureen thinks your nuts….
LOL ?

Breakfast - Chorizo, egg, cheese and Tabasco Cayenne Garlic hot sauce on a roll.

Now that’s a sammitch ????

Made breakfast for 8 people, 16 scrambled eggs, toast ,bacon and maple sausage.

Made breakfast for 8 people, 16 scrambled eggs, toast ,bacon and maple sausage.

you opening a dinner?

Yes I’m sure thats the sole reason Maureen thinks your nuts….
LOL ?

???

,,,,,,,,,,,,,,,,,,,thanks chinact ;),,,,,,,,,,,,,,,,,[COLOR=rgb(26, 188, 156)] ><)))):>

you opening a dinner?

haven’t had Egg Rolls in many years, maybe +20… me think they shrunk, get as greasy today as then, yuck ?

.

haven’t had Egg Rolls in many years, maybe +20… me think they shrunk, get as greasy today as then, yuck ?

.

I was just saying this the other day they shrunk

I was just saying this the other day they shrunk

It shrinks????

Got a bunch of wings soaking in Mojo (NOT Mojoe ?) sauce and gonna stand out in the cold and grill them up??