I'm Dyin' Here...
- Thread starter GWguy
- Start date
I don't like too much stuff going on with my food. When he cut into that meatloaf and the cheese started goobering out I got slightly nauseated.
The one with the cauliflower sticking out of it is just bizarre looking. I do like the last one and have made something similar. 
GWguy
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Here's the YouTube site. Just watched a vid of different was to make lasagna. This site is downright dangerous.
www.youtube.com
Scrumdiddlyumptious
Scrumdiddlyumptious brings you unique recipes & cooking hacks to make food fun again – the best desserts, snacks, and main dishes that you can easily replica...
www.youtube.com
GWguy
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Yeah, some of it was a bit much, but I'd tone it down a bit. More for ideas than anything else. Just a real different way to look at some traditional dishes. There was another vid with some really good breakfast egg recipes.
GWguy
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The chicken roasted in a watermelon sounded interesting, so it's in the oven now. They called for a 2.2 pound (odd size, ain't it?) chicken, so I used a Cornish game hen at 2.5 pounds. A larger roaster hen wouldn't fit in a round melon, have to use a full size melon.
Easy recipe, but time consuming to remove seeds from the melon to be used in the sauce. Seedless melons, ain't.
Easy recipe, but time consuming to remove seeds from the melon to be used in the sauce. Seedless melons, ain't.
GWguy
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It was a bust.
I baked it per direction 390*/2 hours. Sorely undercooked. Needed at least 45 minutes more. Finished the bird in the microwave.
The watermelon/drippings sauce was not to my liking. Needed sweetening or something, maybe vinegar. Cooked it down on the stove and used corn starch to thicken it, not per the instructions.
The chicken was incredibly moist and tender. Tasted very good at first, but I lost interest quickly. With only soy sauce and 5 spice for flavor, it was too monotone. Needed salt, but I'm on a low salt diet, so it was tolerable.
Best part of the dinner was my homemade sparkling lemonade. If I make this again, it will be just to cook the bird in the melon and forget the sauce, and modify the seasonings.
I'ma gonna try the beef filo rollup next time.
I baked it per direction 390*/2 hours. Sorely undercooked. Needed at least 45 minutes more. Finished the bird in the microwave.
The watermelon/drippings sauce was not to my liking. Needed sweetening or something, maybe vinegar. Cooked it down on the stove and used corn starch to thicken it, not per the instructions.
The chicken was incredibly moist and tender. Tasted very good at first, but I lost interest quickly. With only soy sauce and 5 spice for flavor, it was too monotone. Needed salt, but I'm on a low salt diet, so it was tolerable.
Best part of the dinner was my homemade sparkling lemonade. If I make this again, it will be just to cook the bird in the melon and forget the sauce, and modify the seasonings.
I'ma gonna try the beef filo rollup next time.
GWguy
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ew.
That’s nasty.
GWguy
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I made the beef roast in filo this evening. It didn't assemble quite as nicely as the video version, but I managed and got it in the oven. The end result looked pretty nice, but I could have used more filo layers. And as soon as I sliced it, the filo turned to mush from the beef juices, so the presentation looked pretty poor. But it had a real nice flavor, tarragon is not something I would normally use on beef, but it was good. The bacon was just a mess.
Still looking for a photo program, so don't have any pics to upload to show.
Still looking for a photo program, so don't have any pics to upload to show.
Honestly, it didn't sound very good. But worth a try, eh?
Christy made a Beef Wellington one time that was AMAZING and she said it was really easy. She should share that recipe. @Christy
Can you serve Beef Wellington with Napolean Brandy?
GWguy
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Getting bored with the same ol' same ol', so yeah, experimenting.
I think you can server the Napoleon with or without. Anything.