#491

Member
Russia.
(03-21-2019, 01:16 PM)ShadowsDad Wrote: Avgusto, they look delicious, but I must admit I have never heard of them before your post. More info' please. Recipe so that we can try them?

Actually everything is not so difficult. For preparation of cheesecakes it will be required. Cottage cheese of 250 grams. 1 egg. Flour tablespoon. 1/4 teaspoons of salt. 1 teaspoon of sugar. To hammer egg into cottage cheese everything is good to mix, add salt and sugar if someone loves raisin, it is possible to add a little previously washed out raisin. We form cheesecakes, we fry on oil to a golden crust, we decorate with icing sugar.
Suum cuique
#492

Merchant
Central Maine
(03-21-2019, 03:04 PM)Avgusto Wrote:
(03-21-2019, 01:16 PM)ShadowsDad Wrote: Avgusto, they look delicious, but I must admit I have never heard of them before your post. More info' please. Recipe so that we can try them?

Actually everything is not so difficult. For preparation of cheesecakes it will be required. Cottage cheese of 250 grams. 1 egg. Flour tablespoon. 1/4 teaspoons of salt. 1 teaspoon of sugar. To hammer egg into cottage cheese everything is good to mix, add salt and sugar if someone loves raisin, it is possible to add a little previously washed out raisin. We form cheesecakes, we fry on oil to a golden crust, we decorate with icing sugar.

Thanks!
Brian. Lover of SE razors. Maker of Krampert's Finest Products.
#493

Member
Russia.
The sausages baked in pastry with sesame.




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Sausages - 1 pack.
Bezdrozhzhevy puff pastry-1 packing.
Egg - 1 piece.
Sesame.
To bake in an oven to a golden crust at a temperature of 190 degrees.


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Suum cuique
#494

Merchant
Central Maine
Yup, we call them pigs in a blanket.

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Brian. Lover of SE razors. Maker of Krampert's Finest Products.
#495

Member
Idaho Falls, Idaho
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Brisket flat up top and a big pork roast on the bottom. Put em in this morning early after resting them in the rub last night. The brisket is for me and my wife. Have to be cautious when you don’t smoke the packer cut and only the flat. Tends to dry if not careful, thus the pork beneath it. Mesquite and hickory smoke. Spritz with Apple juice about every hour. It’ll be ready tonight. Mmmm

Avgusto, dabearis, Freddy and 2 others like this post
#496

Super Moderator
I made some quiche. My daughter is in town from school so I’ll freeze one for her to take back.

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Freddy likes this post
#497

Merchant
Central Maine
We had a few friends over for dinner the other day and I made a beef rib roast. Many call it prime rib, but frankly I don't know if the grade of beef was prime, so it's more correctly called a (large end) rib roast. Anyway, I dry brined it for 24 hours, then did a reverse sear on it and it was melt in the mouth tender, very juicy, and quite tasty. I will definitely reverse sear again, in a heartbeat! One of the guests is NOT a meat person, but she came back for seconds. Her comment (mind out of the gutter please as it was said in innocence) was, "I don't normally eat meat, but I always eat Brian's meat.". My only regret was/is the diet that I'm on. My favorite cut of beef are ribs and I was unable to have even a small taste due to the fat. I was stretching my diet to even eat what I did. Someone brought homemade yeast rolls (no sodium added) and we made "slaw"; a type of coleslaw based on EVOO and vinegar. The only sodium was in the beef yet I didn't see anyone reach for the salt shaker and I did make sure to let them know that there was salt in nothing but the beef and that I would NOT be offended if they reached for the salt shaker.
Brian. Lover of SE razors. Maker of Krampert's Finest Products.


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