Sentences with phrase «of roasted meat»

The wide selection of death traps, the main attraction of the game, is wickedly funny to mess with, as you gradually transform a corridor into a Rube Goldberg stomping ground that in turn transforms googly - eyed orcs into piles of roasted meat and useful coins.

I remembered to have seen some recipe using ground coffee as a seasoning for different pieces of roasted meat, so why not flavorful veggies?

A meal at Komi is a twelve course affair, with just a bite of various deliciousnesses followed by some sort of roasted meat, like duck or goat.

A French - style rotisserie features all manner of roasted meats by the pound, including turkey drumsticks and Puerto Rican roast pork.

There is nothing as quintessentially western as a dinner of roast meat with a side of vegetables.

Spoon the creamy sauce over the chicken and potatoes and enjoy the warm goodness of roast meat and potatoes.

Its levels span relatively mundane locations like a bustling Manhattan - style urban metropolis and thick - pined forest to a land made entirely of food, chunks of roast meat and cobs of corn floating on rivers of boiling cheese or pink sugar.

Not exact matches

I kind of wish Safeway would rename its «Clearance» meat section, because it feels as if I'm buying used pot roast.

He triumphs at transforming cheap cuts of meat into something exquisite, expressed with an original culinary vocabulary (such as my brined, Brobdignagian turkey leg, confited in pork fat, roasted crisp, doused in agrodulce, and sprinkled with crispy lentils).

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19 No one stops to think, no one has the knowledge or understanding to say, «Half of it I used for fuel; I even baked bread over its coals, I roasted meat and I ate.

Inflatable Turkeys represent the cutting edge in the highly specialized technology of merging summer recreation with festive roast meats.

And glossy checkout line headliners that splay this shock that over 40 - something women can still startlingly turn heads — as if having no wrinkle lines in your skin is somehow an accomplishment of galactic proportions and worthy of worship — and you can just be emptying your cart in checkout # 6 and end up feeling more like a piece of meat than the roast that's on sale for 1.99 this week.

Food writer Michael Pollan explores the origins of man's most basic culinary staples — grain, roasted meat, gathered vegetables — and advocates for cooking that preserves an integrity for the planet and a sense of joy in the body.

However, meat lovers don't despair; as there are mouth - watering options for you as well, including crispy chicken parts with sake sauce, miso pickles and Japanese pepper flake; churro lamb leg with summer squash, roasted tomato, olive, crumbs and mint; and fish in the form of pink grouper with avocado, grapefruit and carrot furikake atop brown rice.

The company says it offers premium, pit - smoked whole muscle meats with customer injections, rubs, flavors and spice blends for retail or foodservice; oven - roasted pork loins, turkeys and chicken breasts; and custom - blend batches of sauce.

The smell of it all, the meat slowly roasting to a delicious brown over smoking fires, the hungry and happy crowds waiting in patience until the spits are turned for the last time, and...

Guest favorites include Matchbox's signature meat pizza, layered with signature pepperoni, spicy roasted Italian sausage and crispy bacon on top of zesty tomato sauce.

Made this for my meat - eating family to try and introduce more vegetables to them as a means of showing veggie dishes are a lovely change to a Sunday roast dinner.

Blistering or roasting the chile is the process of heating the chile to the point that the tough transparent skin is separated from the meat of the chile so it can be removed.

For those of us interested in grilling, smoking, and roasting pork, enhanced meat just doesn't cut it.

The store has its own smokehouse, a meat department that stuffs its own sausages and cuts seafood on a 40 - foot - long counter, a coffee counter that roasts 40 different types of green bean coffees on site, and a world - class bakery known for its cakes designed by several - time award winner Don Buciak.

When meat or vegetables are kept for many hours on a grating above a slow fire, the combination of roasting and smoking brings the food into a state in which it will keep for a long while, even in the tropics.

And this slow roasting method for lamb is perfectly designed to provide a complete roast of tender meat.

Use in place of plain salt on roast meat, chicken, or vegetables for a burst of fresh herb flavour.

To make meat stock, use meaty, bone - in cuts of meat like whole chickens (read how to make a poached chicken for meat stock here), chicken thighs, drumsticks, and wings, whole wild - caught fish, and steaks or roasts.

Til ke aloo is another of those easy, delicious dishes you might enjoy with both Indian meals and simple dinners of roasted and grilled meats.

We would rub it with herbs and poke slivers of garlic into the meat all over and then roast it until it was pretty well done.

The roasting time can vary by oven and by proportion / thickness of the particular cut of meat (the 5 - pound tenderloin I photographed here only needed the 20 minutes to reach 125).

Roast until desired internal temperature is reached in the thickest part of the meat, 125 degrees F for medium rare, about 20 - 25 minutes.

This is a great roasting method for tender cuts of meat, where you don't need the collagen to break down, and for roasts where you want beautiful pink color throughout.

When preparing a whole tenderloin for roasting, Bob explained that it's important to trim the «silver» skin (connective tissue) from the surface of the meat (it's tough and will not tenderize with cooking) and tuck the «tail» (the thinner, tapered end) under the tenderloin to create a roast of even thickness.

After the timer went off I used a meat thermometer to check the internal temperature of the roast and then took a piece of foil and covered the roast.

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I never learned how to cook meat, and my parents weren't partial to roasts of any kind.

That being said, if you, your family or friends are not entirely fond of the thought of eating «head,» cutting the meat into portions before serving is a great way to trick their minds into believing they are simply eating the most delicious pork roast they have ever tasted in their life.

Reading about your red pepper jelly made me think of an idea my wife had about smearing that on top of a roast just before it is done, or on top of some meat that is being grilled just before it is done.

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The Roast Perfect App takes all the guesswork out of picking the meat and cooking it, leaving us with more time to experiment with flavors!

Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.

Many people think that roasting is time consuming, or they find it intimidating because they're not sure what cut of meat to use or how to go about roasting it.

It starts with the camaraderie of camping out with a bunch of my friends the night before we hunt and ends with my kids digging into bowls filled with a rich roasted duck broth, thickened with roux and packed with andouille sausage and tender duck meat.

Browning the pot roast adds a lot of lovely flavour to the end dish and it also keeps the meat moist.

Compared with a muscle meat such as a beef chuck roast, beef liver contains a wider array of nutrients and more of them (source).

Place the roast in the preheated oven and cook for about 1 hour 45 minutes, or until an instant read thermometer inserted into the center of the meat reads 145 °F.

Reduce heat to 350 °F and roast until meat thermometer inserted into meaty part of thigh (without touching bone) and stuffing in cavity registers 165 °F, 2 1/2 to 3 hours longer.

Peel off and discard the fat from the top of the roast, and pull apart and shred the meat with your hands or with two forks.

I googled «stuffed onions» and «roasted stuffed onions» and did find some recipes, most of which featured some sort of meat (generally ground beef or lamb) and / or bread in the stuffing.

Fried peppers go well, as everyone knows, with sausages, but they also go well with just about any roasted or grilled meat you can think of.

Chef: Jacques Pépin Separate the skin from the meat, then steam the goose before roasting — an adaptation of a Chinese technique that helps the bird baste in its own fat and ensures crispy skin.