What's for supper!

Avgo lemono soup. Chicken rice soup with lemon, the creaminess comes from eggs.

Avgo lemono soup. Chicken rice soup with lemon, the creaminess comes from eggs.

That sounds interesting.

Terry

Avgo lemono soup. Chicken rice soup with lemon, the creaminess comes from eggs.

That sounds interesting.

Terry

It's been probably 20 years since I last made it, not sure why, it's really good.

Corned beef and cabbage tonight. I picked up 3 heads of cabbage, one for dinner, the other two to start sauerkraut with. I really don't need a recipe, but looked a few up anyway and found several mentions of using a can of beer in the simmering mix. Has anyone tried that, and if so, does it add anything good to the dish?
I added beer but couldn't tell the difference.

Not for a few days, I'm making tips and noodles today, but I found this recipe. https://lyndyskitchen.com/garlic-butter-...-linguine/
It sounds really good, what do you folks think?

Corned beef and cabbage tonight. I picked up 3 heads of cabbage, one for dinner, the other two to start sauerkraut with. I really don't need a recipe, but looked a few up anyway and found several mentions of using a can of beer in the simmering mix. Has anyone tried that, and if so, does it add anything good to the dish?
I added beer but couldn't tell the difference.

I typically steam or fry chopped up cabbage. Seasoned and with bacon or some other pork product. Depending, I might cook it in chicken broth. Never done the beer deal. That cabbage sure looks white. Mine always turn greener than raw cabbage. Must be the pic. Or is that white cabbage? Looks like a good meal. 

Not for a few days, I'm making tips and noodles today, but I found this recipe. https://lyndyskitchen.com/garlic-butter-...-linguine/
It sounds really good, what do you folks think?

Corned beef and cabbage tonight. I picked up 3 heads of cabbage, one for dinner, the other two to start sauerkraut with. I really don't need a recipe, but looked a few up anyway and found several mentions of using a can of beer in the simmering mix. Has anyone tried that, and if so, does it add anything good to the dish?
I added beer but couldn't tell the difference.

I typically steam or fry chopped up cabbage. Seasoned and with bacon or some other pork product. Depending, I might cook it in chicken broth. Never done the beer deal. That cabbage sure looks white. Mine always turn greener than raw cabbage. Must be the pic. Or is that white cabbage? Looks like a good meal. 

Yeah, it is pretty pale, it started out with not much color. I hurt myself with it, I ate a half head of cabbage. I love cabbage cooked in the dirty water from corned beef. The few times I've had corned beef and cabbage in restaurants it's always been cooked separately and while it's still good, it's not great that way.

I've never heard of truffle oil before but I'm familiar with truffles, I used to dig Oregon black truffles a long time ago. This mashed potatoes recipe intrigued me so I ordered some from Amazon. It turned out good!
https://www.tasteofhome.com/recipes/truf...RecipeCard

Not for a few days, I'm making tips and noodles today, but I found this recipe. https://lyndyskitchen.com/garlic-butter-...-linguine/
It sounds really good, what do you folks think?

I've never heard of truffle oil before but I'm familiar with truffles, I used to dig Oregon black truffles a long time ago. This mashed potatoes recipe intrigued me so I ordered some from Amazon. It turned out good!
https://www.tasteofhome.com/recipes/truf...RecipeCard

Did you get the black oil that is actually extracted and not just the flavoring? Good stuff.

Not for a few days, I'm making tips and noodles today, but I found this recipe. https://lyndyskitchen.com/garlic-butter-...-linguine/
It sounds really good, what do you folks think?

I've never heard of truffle oil before but I'm familiar with truffles, I used to dig Oregon black truffles a long time ago. This mashed potatoes recipe intrigued me so I ordered some from Amazon. It turned out good!
https://www.tasteofhome.com/recipes/truf...RecipeCard

Did you get the black oil that is actually extracted and not just the flavoring? Good stuff.

Not knowing anything about truffle oil I just picked one. It's white truffle infused sunflower oil. Ingredients are cold pressed sunflower oil, white truffle infusion. Maybe black truffle infused oil would be better?

Most prefer the white. Black is more "woody" and all that. Kind of like pulling mushrooms and eating them with the dirt on them (a little). Google AI: The main difference is flavor: black truffle oil is earthy and robust, while white truffle oil is more delicate and garlicky. Black truffle oil is better for hearty dishes like pasta and roasted meats, while white truffle oil is excellent for lighter fare like eggs, popcorn, or finishing creamy sauces.