Pictures of my dinner

some tuna!

 

I think it's Channel 703 - Asian Food Channel (AFC)?

Oh yeah, they said that one reason why some cooks screw up the steaks badly is because they overcook it. By going above something like 60-63oC, the meat becomes tough.. Hehe.. So, a proper steak should be cooked at around 50-55 deg. C max.

Similarly, ribs or meat with a lot of cartilage / connective tissue has to be cooked at much higher temperatures to break down the cartilage / connective tissue. Otherwise, it will be very tough to pull the meat apart.

 

No I just meant like a 4oz can of tuna just stirred in at the last few moments of stirring.

Since you are just making a box of kraft, Your making "stove-top" style, No baking involved. You are limited to adding things that are already cooked, or things that will cook/warmup in the last few second of stirring in the cheese.

Bacon goes well, Your favorite vegi's (I like green peas), broccoli, red pepper, tomatos, green pepper, onions, chilli beans, kidney beans. A can of chill (chilli-mac)

Any kind of cooked meat, Leftovers go well here.

Hotdog slices, (I like this)

Just about anything!

Please post your results!

 

Mac-n-Cheese

Another shot of the mac-n-cheese I made yesterday.

I like to use the largest macaroni trin can find. Note the way the cheese gets inside some of the macaroni. I love it!

The red is tomato, the green, green bell pepper.

The the rest is my homemade meatloaf (beef) with tomato paste spread on the top. Oh,,, So good!

 

I like to slice the hotdogs nice and thin. More flavor that way. And they warm up faster.

 

Red Hot Buffalo Wings! Where's the "done" picture? Or did you guys just wolf them down???

 

i dun l ike buffalo wings with buffalo sauce

 

Those are good!

I posted about them a few years ago!(with the red hot).

 

Damn, trin starving!