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Then I added some minced garlic, minced basil, chopped red onion, chopped mozzarella, some salt and pepper, and some balsamic dressing to make the bruschetta topping, and let it marinade in the fridge for an hour.
Next, you cover half the grill with foil and grill on medium heat one side of the chicken which I also marinated in some balsamic dressing, before flipping it over onto the foil and covering with the topping.
*belches* Back from eating sushi at our fave Japanese joint.
Man that looks so good. The problem with sushi, is that the sushi taste as good as how great the sushi chef is. I have eaten in many sushi joint where the food is very bland. But then I find a place where the chef knows what the hell they are doing, the food is fantastic. Its not like burger king or MacDonalds where the food all taste the same no matter where they are. Theres one sushi joint near my place thats good, but its always crowded.
Man that looks so good. The problem with sushi, is that the sushi taste as good as how great the sushi chef is. I have eaten in many sushi joint where the food is very bland. But then I find a place where the chef knows what the hell they are doing, the food is fantastic. Its not like burger king or MacDonalds where the food all taste the same no matter where they are. Theres one sushi joint near my place thats good, but its always crowded.
Just saw your post.
I consider myself a bit of a sushi snob...so, here are my two cents:
As a general rule, sushi is a Japanese dish and so, look for a place run, owned by Japanese. If you see another or heck, a as the sushi chef...slowly back out of the door and make a run for the hills.
Also, the menu: is the menu gigantic? If yes, pass. Is the nigiri menu pretty much all sorts of rolls where they are just a pile of random ingredients (i.e. mango roll with salmon with your mom with lamborghini)? If yes, pass. Sushi is a time-honored traditional dish. The beauty of it is to taste the fish...not the mayo, tobiko/masago, tempura bits that cover up the flavor.
Lastly, you get what you pay for. Cheap and sushi goes together like Ferrari and cheap. They are mutually exclusive.
I thought that's the only requirement to sign on to Azine?
Nah, just some white folks marrying after the wars and what not no Asian in me though. They live in Colorado so I don't get to see them often but when I do my aunt Reiko makes sure we all eat well
I consider myself a bit of a sushi snob...so, here are my two cents:
As a general rule, sushi is a Japanese dish and so, look for a place run, owned by Japanese. If you see another or heck, a as the sushi chef...slowly back out of the door and make a run for the hills.
Also, the menu: is the menu gigantic? If yes, pass. Is the nigiri menu pretty much all sorts of rolls where they are just a pile of random ingredients (i.e. mango roll with salmon with your mom with lamborghini)? If yes, pass. Sushi is a time-honored traditional dish. The beauty of it is to taste the fish...not the mayo, tobiko/masago, tempura bits that cover up the flavor.
Lastly, you get what you pay for. Cheap and sushi goes together like Ferrari and cheap. They are mutually exclusive.
Happy eating!
I just realize in your pic, you got Uni in there too. My favorite.
And I didn't cook this, but had to share because it was absolutely amazing. Roast Duck with Pumpkin Ravioli, Spinach and Spaghetti Squash. IMG_20141109_193622_zpsgyd4uelc.jpg
I know what you mean, just givin you hard time. My mom makes this king ranch chicken thing that is basically like an enchilada casserole but uses flour instead of corn and it comes out awesome, wouldnt be as good with corn
Made chili last week, it was my first attempt, and honestly some of the best chili I've ever tasted. I used 2 lbs of my grass fed organic ground beef from my 1/4 cow purchase, 4 cloves of fresh garlic, Rotel diced tomatoes and green chiles, diced red onion, green, and red bell peppers, some chili powder with cummin (about 3 tbspn), some cayenne powder, 1 can organic black beans, and 2 cans organic kidney beans, and a little salt and black pepper.
Then I added the garlic and the onions and peppers, this is the largest skillet I have that's not a wok, and it was overflowing IMG_20150129_230952_zpsmokojrpt.jpg
While they were soaking, I moved all my cooked ingredients into the crockpot and added the tomatoes and green chiles. IMG_20150129_232405_zpsm6zlo7cz.jpg
Definitely some of the best chili I've ever tasted, next time I will use 4 cans of tomatoes and chiles instead of 5. I was worried that there wouldn't be enough liquid, but there definitely was once everything broke down. It was even better after it marinated a couple more days. IMG_20150202_185703_zpsuak4cc8r.jpg
I made this for a work event, but ended up not feeling well. So I ended up with about 5 lbs of chili. Gave some to my buddies and my parents, they all enjoyed it. Already got ingredients to make it again
09-11-2014, 09:59 AM
Thanks buddy
or heck, a 
as the sushi chef...slowly back out of the door and make a run for the hills.
You're asian? 
no Asian in me though. They live in Colorado so I don't get to see them often but when I do my aunt Reiko makes sure we all eat well 
