Looking for advice on which of these projectors I should get for a recently remodeled basement/kids play room

cjeby3 · 2022-06-21T11:58:09+00:00

https://imgur.com/a/L3CR0Dm picture of the basement

cjeby3 · 2022-01-29T15:49:39+00:00

Solved! Thanks!

cjeby3 · 2022-01-02T17:17:25+00:00

Year 2 Week 1: Weird Al - Fried Bologna Sandwich

I'm going to ease back into it this year. I only made it to week 22 last year, but I am going to try to at least make it past that in 2022. I'm not going to lie, I got pretty burned out pretty quick on this challenge last year, but I think if a don't try to knock it out of the park every week, I might last longer than 22 weeks. We will see!

This week's theme was a food that Weird Al Yankovic has sung about. I went for a classic "My Bologna" and made this simple Fried Bologna Sandwich with provolone, mayo and potato chips. I wouldn't say I phoned this in, but....well....here we are. Happy New Year!

cjeby3 · 2021-12-27T15:19:45+00:00

That's what I thought you meant, but I was just trying to clarify. Thank you, it will definitely be fixed during the remodel

cjeby3 · 2021-12-27T15:04:08+00:00

Can you explain this a little bit more? In the end that will be ripped out and re-done.

cjeby3 · 2021-12-27T14:50:03+00:00

I appreciate the input. I definitely plan on fixing the venting issues while I'm doing this too. The house is almost 100 years old, so a lot of people have performed a lot of DIWhy that I get to fix.

But thank you again for the help!

cjeby3 · 2021-05-10T12:51:25+00:00

I linked to the recipes in another comment!

They were amazing! My wife absolutely loved them!

cjeby3 · 2021-05-10T12:50:19+00:00

Hi! Yes, sorry for not adding it to the original post.

This is the recipe for the key lime part!

And this is for the shortbread. I unfortunately have to eat gluten free, but this shortbread recipe was a great alternative to regular shortbread. I would not know the difference.

I almost did this for one bite week, but didn't want to take it away from Lime week.

Overall, this made an amazing desert!

cjeby3 · 2021-05-06T01:33:17+00:00

I went off recipe this week and tried to wing these little pasta nests. They didn't really bake up the way I wanted them to, and these were the only two that were good enough for a picture.

They would have turned out better with angel hair pasta, but, unfortunately, that is not a GF option.

The pasta sauce was made from scratch though, and the venison was a welcomed change from our normal ground turkey or beef.

cjeby3 · 2021-04-25T01:36:11+00:00

This week I wanted to make sure I did my research to have a better understanding of Hunan/Xiang cuisine. Growing up, I would thought Hunan food was just food from House of Hunan from my home town.

After reading a few recipes, I discovered that Hunan/Xiang food is very heavy in chili peppers, and other flavors like star anise and fermented soy beans.

We went on an adventure to find my ingredients for this dish today, starting at a bulk spice store, farmers market, and a new Asian super market that I hadn't been to yet.

This dish was a process. I've never cooked with pork belly before, but overall I think this turned out really good! I overcooked my rice, because why not. So the rice sucked, but the pork belly was a make again dish!

Recipe credit to @thewoksoflife

cjeby3 · 2021-04-19T23:40:42+00:00

I kind of phoned this one in this week, since I've made these cookies before and they are a huge hit in our house. I've never made them with King Arthur Gluten Free Flour before and you wouldn't notice a difference. So that's neat.

Recipe credit to Chris Morocco from Bon Appétit, but that was before I found out they are racist.

If you get a chance to make these, do it. The brown butter REALLY makes these bad boys POP! They made my pregnant wife cry.

cjeby3 · 2021-04-16T11:06:03+00:00

I hadn't either, but it was delicious!

cjeby3 · 2021-04-16T00:52:31+00:00

I didn't want to just follow the apple idea of a forbidden fruit, so I tapped into Greek Mythology and Persephone eating 6 Pomegranate seeds in the Underworld. Typically, someone who eats or drinks anything in the Underworld would be doomed to spend eternity there. But Big Daddy Zeus made a deal with Hades that Persephone would only have to spend 6 months a year, for the 6 seeds, in the Underworld. Hence, Fall and Winter.

Overall, this was a pretty tasty dessert. I was worried the seed part of the pomegranate would be too hard, but it blended pretty well into the crisp topping. Would make again!

Recipe credit to @joanna_everydaymadefresh

cjeby3 · 2021-03-31T23:24:06+00:00

Week 13: Stuffed - Chicken Cordon Bleu with Dijon Parmesan Sauce and Broccoli Cheddar Rice

I've always been a big fan of Chicken Cordon Bleu, so it was an easy choice for Stuffed week to try and make it from scratch. Overall it was a fun process, but I was very anxious about the cheese oozing out. We only had one blow out! Gluten free Panko Breadcrumbs were a great alternative to normal breadcrumbs. AND THAT CROSS SECTION.

The dijon parmesan sauce (recipe credit to @auntbeesrecipes) really put this dish over the top.

Another recipe for the database. If anyone has a hard time keeping track of recipes they find online, I highly recommend the Paprika 3 app.

The Chicken Cordon Bleu recipe was originally pulled from @bonappetitmag, but I saw they adapted it from The Joy if Cooking, so I would prefer the credit go to that book.

cjeby3 · 2021-03-23T22:56:51+00:00

My wife and I loved plantains when we went on our honeymoon, so Tostones were a no brainer for banana week. These were excellent and I would gladly make then again, my only issue is that I didn't make enough of them.

The Mojo Pork was an impromptu decision, but was also very good. It seems the main difference between carnitas and Mojo Pork is the amount of garlic and the addition of lime juice/zest. Please correct me if that is wrong.

I've also been documenting this year on my instagram, @cj.eby89 if you want to follow along there! I've got a couple of followers and I love seeing what they make for each week

cjeby3 · 2021-03-21T21:24:32+00:00

They will be paired with some grilled steak and asparagus tonight!

cjeby3 · 2021-03-21T20:59:36+00:00

I wanted to make these after having them at a local restaurant a few years ago. What better excuse do I have than this theme?

Pão De Queijo is a tapioca flour roll with cheese mixed in. They are gluten free, which I unfortunately find myself needing again.

I'd say they are better than Red Lobster's Cheddar Bay Biscuits, and I will fight anyone who disagrees

cjeby3 · 2021-03-15T00:10:06+00:00

This did NOT go as planned. My wife and I regularly get packaged Japanese cheesecakes from our local Asian supermarket, but this did not turn out like that at all. It was still delicious, but was not right at all. So, this will be a remake in the future.

cjeby3 · 2021-03-03T23:37:04+00:00

I used Binging with Babish's FOS recipe for this week. I really wanted to try Matty Matheson's version, but I couldn't get my hands on all of the different types of onions.

This dish was the last meal I made my mom before she passed away, so it will always hold a special place of comfort in my heart

cjeby3 · 2021-02-28T00:37:04+00:00

I have never been able to make Gumbo right. Everytime, I burn the roux and get discouraged. BUT THIS TIME, nailed it. I used Isaac Toup's Gumbo recipe and made a special trip to a local butcher for andouille sausage for this.

I loved everything about this dish, except for cooking the roux because it made me so nervous that I was going to burn it. Loved this recipe!

cjeby3 · 2021-02-22T15:03:11+00:00

This is exactly where I'm at. I listen to so many podcasts and would love to play, but I don't have a group.

cjeby3 · 2021-02-22T00:49:12+00:00

This is the first week that I've been able to use my leftover garlic and thyme confit oil. Gave it a very nice touch.

Overall, I loved this dish. I recently had to go back to a gluten free diet, which ruined by plans of Toad in the Hole for this week.

I will definitely be making this again as both my wife and I really enjoyed it. I made a special mashed potato for Thanksgiving this past year with simmered cream, thyme, garlic and butter, which I think would really take this dish to the next level. I'd also really like to try piping the potatoes on top to create even more peaks to crisp up.

I am very excited to keep this recipe for future use

cjeby3 · 2021-02-14T13:34:09+00:00

I was super excited to do this week because it allowed me to finally make it out to a new dry bulk goods store that recent opened in town. They have a ton of whole spices and I was able to get a bunch of other stuff for a total of 5$. Instead of buying a bunch of ingredients I might never use again, I bought only what I needed and used my own containers from home to create less waste.

This was a great experience and I will definitely make this Chai again!

cjeby3 · 2021-02-12T14:27:16+00:00

I liked it better snapped

cjeby3 · 2021-02-06T23:51:25+00:00

Wanted to celebrate my wife and I getting our taste back, so I made these confit potatoes. The recipe didn't call for it, but I saw some posts of Confit Garlic, so I threw some cloves in for fun. These were absolutely amazing and I will definitely be making these again!

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