What's Cooking?

Runs with Scissors said:
My pasta attachments are all boxed up in the pasta aisle. I just don't have the initiative for that. :eek:
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It's a night and day difference. This reminded me how easy fresh is. The dough is super quick, easy to work with (not sticky at all) and cooks in like 2 minutes. Literally just flour, eggs, salt and I use a little olive oil. The tedious part is rolling it out by hand or using one of those hand rollers. This makes it so damn easy. I think the extruders I mentioned above would be stupid simple.
 
Wife's parents got some donated food from the old folks day care. Included at least 5lbs bananas. Unfortunately, they were spotted and bruised. Fortunately, that means they are great for making banana bread.
I got regular, no sugar, cranberry, raisin, and pecan.
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Runs with Scissors said:
Looks damn good :thumbsup: , but a little rarer than I like it. I'm gonna have to give a tri-tip roast a go on the grill someday. I've done tri-tip steaks many times, even cut up as kabobs, but never the full roast.
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If you’re ever down here in the south, I would recommend stopping by the Seaside Market in Cardiff and picking up a Cardiff Crack Tri-tip. I grab one at least every couple of weeks to toss on the BBQ. They are tasty!

https://www.sdentertainer.com/dining/cardiff-crack-tri-tip-cardiff-seaside-market/
 
Runs with Scissors said:
Marinade recipe saved. :thumbsup: Cooking assumes a gas grill so I'll have to figure out the coals on that.
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I’ve been doing the snake method with coals - about 225 degrees indirect with a leave in thermometer. Once it gets close to the desired temp, either crank up the gas grill or have some fresh coals and sear the outside. Comes out perfect ^ despite how rare that one was. :thumbsup:

Like this. For tri tips it’s only gone about 4-5 coals into the snake before they’re finished.
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