Cooking....something different

Believe its a Chess pie. Southern staple, was always on the table for holidays. Great pie.

Chess pie is basically egg whites and sugar.

I’m a little late but great thread tb....I also enjoy cooking myself... I’m more of a back patio grilling/smoking meat with a cold beer kinda cookster.....very relaxing for me. I do love many types of Asian cuisine as mentioned in previous posts but cooking it would be way out of my comfort zone so I’d rather leave it to the pro’s at the few restaurants and take-out places I frequent....

Agreed, just that I think it is called a Chess pie, not "Chest" pie.

O'Mike's recipe adds buttermilk and some flour. Have seen that called Buttermilk Chess pie or just Chess pie.

Chest pie could be fun tho

I haven't grilled outside in years. Anyone have real good beef fajita marinade recipe?

A favorite:

https://www.seriouseats.com/recipes/...ipe-kenji.html it

Usually go to Fiesta for the sauce ingredients and HEB for the beef. It's a little complicated if one has done done the toasted chiles before, but it kills.

I definitely do my share of cooking around the house. Mainly because I like to eat and going out I am usually disappointed.

I got a airless fryer a while back and have been enjoying it.

I am trying to avoid frying food as well as cutting or reducing the carbs. And many other bad foods.

I haven't grilled outside in years. Anyone have real good beef fajita marinade recipe? Originally Posted by tbone2u

Tequila (cheap stuff is fine)
Cilantro
Olive oil

Garlic
Cumin

Lime


I have no idea the ratios other than I listed them in order of largest to smallest quantity as I mix it. I don't measure, I judge. You'll find what works for you with a little experimentation.

The longer you marinade the better. The Cilantro and Garlic will make a bit of a mess on a grill. Just let it burn off


I love a good chimichurri for lamb or prime rib or even chicken.
Parsely, a bit of oregano or basil or even cilantro, chopped shallot, garlic, salt and red pepper flakes. Soak it all in a quality olive oil. The longer is sits the better it melds. Done right it brings out the flavor in any meat without overpowering it. The best steak I've ever had was in Buenos Aires. If I could figure out how to duplicate their chimichurri and bottle it I'd be an instant millionaire. Chimichurri is something you don't see in grocery stores.

Read this blog and wanted to try red thai chili paste/jam:

http://shesimmers.com/2011/01/nam-pr...am-secret.html

Pic:

(Hope those work).

Found it at Hong Kong Market. Have not with it but thinking shrimp, peas,and Thai noodles.

Any ideas?

Central Market usually has fresh chimichurri in the olive bar/salsa area, next to the pesto.

Believe its a Chess pie. Southern staple, was always on the table for holidays. Great pie. Originally Posted by Huachinango

You all are probably right, I hear in Texan so might have gotten it wrong when foreigners talked about how good it is.


Either way, it's mainly called Buttermilk Pie from our part of the woods.

bones, you been holding out on me. lmao.


homemade chess pie is awesome. chess pie and buttermilk pie are slightly different (at least in my experience), but both are good. a chocolate chess pie is on another level.



a tip: you can't make candy when it is raining. it will never set up right.

I've been known to cook, bake and barbecue a little.
Pecan Pie

Smoked Turkey Breast and Prime Rib
Peach Pie
Smoked Brisket and Sausage
Shrimp Spaghetti Au Gratin

Tequila (cheap stuff is fine)
Cilantro
Olive oil

Garlic
Cumin

Lime


I have no idea the ratios other than I listed them in order of largest to smallest quantity as I mix it. I don't measure, I judge. You'll find what works for you with a little experimentation.

The longer you marinade the better. The Cilantro and Garlic will make a bit of a mess on a grill. Just let it burn off


I love a good chimichurri for lamb or prime rib or even chicken.
Parsely, a bit of oregano or basil or even cilantro, chopped shallot, garlic, salt and red pepper flakes. Soak it all in a quality olive oil. The longer is sits the better it melds. Done right it brings out the flavor in any meat without overpowering it. The best steak I've ever had was in Buenos Aires. If I could figure out how to duplicate their chimichurri and bottle it I'd be an instant millionaire. Chimichurri is something you don't see in grocery stores. Originally Posted by boardman

HEB has Chimichurri and Walmart also. I really love cooking with that stuff. I am a big time foodie. I just grilled a day ago.. had enough left over and made these awesome loaded BBQ potatoes with the rest today. My problem is I cook big. I'm not good at cooking just for me. Today I think I'm going to make sweet Hawaiian bread sliders. I found the bread yesterday. I have some great sauces from HEB and I think it's going to taste great. Cooking eases my mind. I truly enjoy it and I enjoy pleasing others with good food !!

Tequila (cheap stuff is fine)
Cilantro
Olive oil

Garlic
Cumin

Lime


I have no idea the ratios other than I listed them in order of largest to smallest quantity as I mix it. I don't measure, I judge. You'll find what works for you with a little experimentation.

The longer you marinade the better. The Cilantro and Garlic will make a bit of a mess on a grill. Just let it burn off


I love a good chimichurri for lamb or prime rib or even chicken.
Parsely, a bit of oregano or basil or even cilantro, chopped shallot, red wine vinegar, garlic, salt and red pepper flakes. Soak it all in a quality olive oil. The longer is sits the better it melds. Done right it brings out the flavor in any meat without overpowering it. The best steak I've ever had was in Buenos Aires. If I could figure out how to duplicate their chimichurri and bottle it I'd be an instant millionaire. Chimichurri is something you don't see in grocery stores. Originally Posted by boardman

I forgot the red wine vinegar.