Better Dead Than Red ✓

[image] My take on a birria pizza: Parbaked an oiled crust, with a sprinkling of garlic powder and birria dry seasonings. Topped with margherita sauce, mozzarella & raclette cheese, birria, and peperoncinis. Baked for 10 min, then garlic butter brushed, and baked 5 more. Hi Japan 👋

[image] I just made a ton of birria. Like 10 lbs of beef. I gotta eat so many tacos and burritos now. Don't tell our Japanese friends, they may not be able to handle knowing about this. 😁

[image] I took those buns, and made Reuben burgers. Reubergers, if you will. With emmental cheese, Mrs. DBR's homemade fermented sauerkraut, a local Montana rancher's beef patties, and of course, thousand island dressing. These really hit the spot!

[image] Al pastor pork burritos for dinner, with an absolute ton of @HabaneroHarman's smoked red fresno hot sauce in there. That sauce took an ok, rote kind of dinner and made it punch way above its weight class. Strong recommend. I need to get some more of @ClaudesBBQ's sauces, too 😓

[image] Smash burgers with ripe tomato, hydroponic lettuces from our indoors garden, smoked Gouda, provolone, and thousand island, on Mrs. DBR's fresh baked buns. Happy America's Birthday: part 2!

[image] I'm really enjoying cooking with the stainless pan. Cleanup isn't as trivial as some, but it's not hard. Filet mignon for dinner, with a side of fresh baked cheesy soda bread, & spinach with home fermented farmer cheese, both made by Mrs. DBR. I put up new lights, too 😎

[image] Chili-lime chicken sandwiches for dinner, with bacon-jalapeno cheddar, avocado, and Mrs. DBR's raw milk fermented sour cream (mixed with lime). Almost through this loaf of bread. Gonna miss it. Until the next one. 😉

[image] Had some leftover prime rib, so for dinner: prime rib sandwiches, ripe tomatoes, provolone, and a horseradish sauce Mrs. DBR made with her freshly fermented unpasteurized sour cream. All on butter grilled homemade bread.

[image] Prime grade steak trimming "stew beef" burritos. Holy smokes this is a bargain. Going to pack the freezer this weekend. Cheese, sour cream, and peach salsa. After searing, seasoned the beef with some dry birria blend, steamed and thickened, and it was absolutely on point.

[image] Gochujang marinated pork over fried-garlic seasoned steamed rice, with Mrs. DBR's fermented cabbage, a homestead-fresh hardboiled egg, and cucumber. A little soy sauce drizzled on the egg, because we can. Served in festive America bowls to continue celebrating 250 years 🥳🇺🇸🦅

[image] I just made black pepper/garlic/soy sauce marinated chicken thigh burritos, with homemade kimchi, and peach-pineapple-chipotle salsa. Absolute bangers

[image] We had a branch of tomatoes break off this morning, so I made steak with sauteed green tomatoes for lunch. Nice bright and herbal touch on top of the rich and earthy beef, really paired nicely.

[image] Creamy mushroom chredded chicken, with 3 types of Japanese mushrooms, garlic, and chardonnay, served over riced cauliflower. Rich and creamy 👌

[image] Dinner tonight: Korean BBQ pork, with julienned zucchini, and Mrs. DBR's homemade cabbage and cucumber kimchis. You really need to be fermenting your own veggies. It'll make your life better, and tastier.

[image] Lemon & garlic marinated chicken thighs, over air-fried Greek herb seasoned mixed veggies. The healthy meals continue, unabated!

[image] Had some leftover ground beef from a day ago, so I made a little stir fry for dinner. Some rice vinegar, a little haku sakura soy sauce, a dash of ponzu, a dash of mirin, a bit of oyster sauce, and a secret bit of heinz ketchup. Finished with Thai fish sauce. Nicely balanced.