DreamTheaterForums.org Dream Theater Fan Site
General => General Discussion => Topic started by: Nick on October 31, 2014, 01:37:23 PM
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Old one here: https://www.dreamtheaterforums.org/boards/index.php?topic=8335.0
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Should've waited for us to run out of dick jokes before starting a new thread.
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(https://epicpix.com/wp-content/uploads/2014/10/ff_1693.jpg)
There, have a balls.
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A sundae, girls can sink their teeth into.
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:lol
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The one and only:
CHESNEY HAWKES BURGER RECIPE (https://www.youtube.com/watch?v=Mn8OShoK65Q)
My god he hasn't aged one bit! :lol
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So last night we did a food and wine event for charity, and at the booth next to me was a contestant from Season two of Top Chef, the spiky haired Jen. Very nice lady, and excellent food. Gonna hit up her restaurant later this week, and I'll have a full report.
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A sundae, girls can sink their teeth into.
Umm, no teeth please!
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A sundae, girls can sink their teeth into.
Umm, no teeth please!
Some like it that way. :lol
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Gentle raking, not peter breaking.
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Dude.....
:omg:
https://www.youtube.com/watch?v=lkaIoH6Um60&feature=youtu.be (https://www.youtube.com/watch?v=lkaIoH6Um60&feature=youtu.be)
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:lol :rollin :o
Jesus fuck, I love the Japanese. The one on the left at the end...her face. :lol OMNOMNOM
Following cause fatty.
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lonestar, outside of that awesome stew, which I'm making this year, do you have any good winter recipes?
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lonestar, outside of that awesome stew, which I'm making this year, do you have any good winter recipes?
Oh yeah ... I'll be diggin that sucker up like I do every winter. Just wish there was a great bakery around here that I could find some sourdough buns/bowls.
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My parents finally bought me something I've been asking for for ten years! They never wanted one of these in their house, and now that I have my own, they saw this as a fitting birthday gift. Makes two at a time! :metal
(https://ecx.images-amazon.com/images/I/513aD4%2BlGwL.jpg)
Waffles for dayzzz
(https://i62.tinypic.com/352lkzs.jpg)
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We got one of those (not a double though) for jingle.daughter for Christmas last year - as she loves waffles. Find a good recipe, and make 'em from scratch. It's awesome. She makes a batch on the weekend to last her the whole week. It's her breakfast every morning.
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We got one of those (not a double though) for jingle.daughter for Christmas last year - as she loves waffles. Find a good recipe, and make 'em from scratch. It's awesome. She makes a batch on the weekend to last her the whole week. It's her breakfast every morning.
I need a good recipe as the one on the Bisquick box is shit.
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I never got the appeal of waffles, honestly. With regards to your breakfast breadstuffs, I'd have to rank them last: waffles<biscuits<French toast<pancakes<biscuits+gravy.
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I never got the appeal of waffles, honestly. With regards to your breakfast breadstuffs, I'd have to rank them last: waffles<biscuits<French toast<pancakes<biscuits+gravy.
Barto. I generally agree with you on everything and always look forward to reading your posts, but I have to respectfully tell you to shut the fuck up ( :heart). How can you possibly say that? The waffle is so versatile. You can put chocolate chips in them. Put ice cream on them with all kinds of fruits and syrups. You can make french toast waffles. You can put bacon egg and cheese between two waffles. They can be eaten with a utensils or with your bare hands. I'm flabbergasted right now, and slightly heartbroken.
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I never got the appeal of waffles, honestly. With regards to your breakfast breadstuffs, I'd have to rank them last: waffles<biscuits<French toast<pancakes<biscuits+gravy.
Barto. I generally agree with you on everything and always look forward to reading your posts, but I have to respectfully tell you to shut the fuck up ( :heart). How can you possibly say that? The waffle is so versatile. You can put chocolate chips in them. Put ice cream on them with all kinds of fruits and syrups. You can make french toast waffles. You can put bacon egg and cheese between two waffles. They can be eaten with a utensils or with your bare hands. I'm flabbergasted right now, and slightly heartbroken.
Oh, and I forgot to mention the English muffin, which also kicks the living shit out of waffles. :lol
All of the things you mention can be done with other items. The English muffin (or croissant) make far better breakfast sandwiches. Hell, given the inherent crunchiness of the waffle, so do pancakes and maybe even crappy-ass wheat toast. There's nothing you can put into waffles that you can't put into pancakes, including chocolate chips (if that's your bag). You can put ice cream on French toast. I suppose my problem with waffles is twofold. For one thing they're a bit too crunchy. If you think about it, they're actually quite thin. All of the thickness is made of empty space. Pancakes are actually a bit thicker and ten times crunchier. The other problem is that waffles are hard to work with. They're impossible to butter unless you melt it down and pour it all over them, and the syrup just collects in pools. Not what I'm looking for. With the common pancake, which I consider the closest equivalent to the waffle, the syrup runs all over it whist being absorbed. That's how it should work. Same with French toast.
And as I'm typing this, I'll also include tortillas (both flour and corn) to the breakfast breadstuff pantheon. You mentioned using them as utensils, and tortillas work great in that regard. You can roll up all of your other breakfast stuff in flour tortillas, and corn tortillas are awesome with fried eggs. Great as a utensil and they taste great as they soak up the yolks. Probably not something that happens up there in Yankee-town, though.
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I hate you so much right now.
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Pancakes are actually...ten times crunchier.
?
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Pancakes are actually...ten times crunchier.
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Damn. I meant fluffier.
I'm trying to think of some redeeming quality in waffles to win back Chino's favor. I'm not having much luck, though. I suppose if you come under attack during breakfast you might be able to throw one hard enough at your assailant to cause a brief moment of distraction with which to gain the advantage with more conventional weaponry. Honestly, though, the knife that you used to put butter into each of 36 little waffle holes would be a lot more helpful.
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Reported for hate speech.
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Gotta side with Barto, waffles are overrated. Biscuits and Gravy is where it's at.
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For my breakfasts I usually just pour chocolate syrup over shredded wheat cereal
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Gotta side with Barto, waffles are overrated. Biscuits and Gravy is where it's at.
Reported: personal attack
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For my breakfasts I usually just pour chocolate syrup over shredded wheat cereal
'beetus
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So I'm going to make another Michael Bay sandwich soon since I completely pulled pork the other night. A quick recap, a Michael Bay is:
Pulled pork
Sliced beef - using prime rib leftovers from tomorrow's dinner
Bacon
Mac and cheese
For the mac and cheese it'll be my first attempt at doing baked mac and cheese but it looks super easy. I'm using this recipe and adding in 3 oz of gruyere to the sauce:
https://www.chow.com/recipes/30436-homerooms-classic-macaroni-and-cheese
I think I'm going with a brioche bun this time around as well. Will post pics.
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Orc, dat shit sounds delightful.
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There's too many words and not enough pictures in this thread.
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(https://epicpix.com/wp-content/uploads/2014/10/ff_1693.jpg)
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Here are two progress photos from the pulled pork:
(https://lh4.googleusercontent.com/-JrmKzK3SR7E/VJy-kK8XT5I/AAAAAAAAAO4/ZEcoyxUXZZo/w1566-h881-no/20141221_100519.jpg)
(https://lh5.googleusercontent.com/-AyUZnmyuOGA/VJy-kJrCrGI/AAAAAAAAAO8/KjBhgLfeOQc/w1566-h881-no/20141221_181312.jpg)
Used brown ale and liquid smoke for the liquid and I don't regret it for a second.
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:tup
Oh, and to revive the breakfast discussion:
Gotta side with Barto, waffles are overrated. Biscuits and Gravy is where it's at.
This, clearly. Pancakes over waffles any day of the week, but biscuits & gravy rules them all.
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:tup
Oh, and to revive the breakfast discussion:
Gotta side with Barto, waffles are overrated. Biscuits and Gravy is where it's at.
This, clearly. Pancakes over waffles any day of the week, but biscuits & gravy rules them all.
I'm not a breakfast person save for the ultimate plate of bacon, but I always choose waffles over the alternatives (pancakes, french toast).
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Ok here's one.
Ham, Sausage, or Bacon?
Oh shit did I really just ask that question on DTF????
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Different pig for different roles. In fact I have all three on the stove right now. Ham and andouille in a pot of beans, and bacon/ham in a pot of greens. If I had to pick just one, I'm not sure but I think I might go with sausage. As tasty and versatile as bacon is, sausage is just too useful, due in large part to the numerous varieties. Think of how many things you can do with plain ole breakfast sausage, both in bulk and link form. Then throw Italian sausage into the mix. Wurst makes for a variety of good eats. And then there's the mighty chorizo. While some bacon is certainly better than others, it's still bacon at the end of the day.
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Ham is probably my least favorite of the three so it's always between sausage and bacon. Lately bacon is king though.
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For seasoning things (beans, greens, whatever), I actually prefer dropping in some side meat or a ham hock. But that's just me.
Hard to argue with the versatility of sausage.
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Hot dog with a glazed donut bun
(https://scontent-lga.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/10422570_10153211072012340_5504463703117140788_n.jpg?oh=9da5639a75d94d273c3589adaa799f0f&oe=55814A31)
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I honestly don't know if I'd consider that more disgusting or shameful. I enjoy doughnuts as much as the next guy they don't improve every single thing they could be added to.
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Count me in. I'm gonna die fat and alone anyway so I may as well blaze as many interesting trails along the way as possible anyway.
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Hot dog with a glazed donut bun
(https://scontent-lga.xx.fbcdn.net/hphotos-xfp1/v/t1.0-9/10422570_10153211072012340_5504463703117140788_n.jpg?oh=9da5639a75d94d273c3589adaa799f0f&oe=55814A31)
I would probably try that....and wash it down with a yoo hoo,
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Glazed donuts are disgusting.
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Said no one ever.
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Glazed donuts are disgusting.
(https://adoptingjames.files.wordpress.com/2014/03/babd-baby-names-crying-baby-e1333102292894.jpg)
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Ribs tonight
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202015-04-22%20at%205.39.41%20PM_zpshlpdccki.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202015-04-22%20at%205.39.41%20PM_zpshlpdccki.png.html)
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Delightful.
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So this thing appeared at work this morning
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202015-06-23%20at%205.43.04%20PM_zps6ht23weq.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202015-06-23%20at%205.43.04%20PM_zps6ht23weq.png.html)
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202015-06-23%20at%205.43.17%20PM_zpskfuiknzp.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202015-06-23%20at%205.43.17%20PM_zpskfuiknzp.png.html)
Sweet merciful mother of god, it was incredible :hefdaddy
For those who know what Wegman's is, oh yes, its from wegmans.
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Yeah, I'd fuck that up for sure.. :drool:
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Yeah, I'd fuck that up for sure.. :drool:
My first pass at reading this missed the "up".
And it still made total sense.
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Got a cut of filet mignon for the holiday. SOOO good.
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202015-07-04%20at%209.22.40%20PM_zpsu05mhqfr.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202015-07-04%20at%209.22.40%20PM_zpsu05mhqfr.png.html)
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202015-07-04%20at%209.23.03%20PM_zps8jwalqal.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202015-07-04%20at%209.23.03%20PM_zps8jwalqal.png.html)
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202015-07-04%20at%209.22.57%20PM_zpszewadm0j.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202015-07-04%20at%209.22.57%20PM_zpszewadm0j.png.html)
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It's not that elaborate, but few things beat pasta with homemade meatsauce. I made some today - just ground beef, onion, garlic, tomatoes, red wine and spices - and it was heavenly. Put on some fresh parmesan and you've got yourself an instant win.
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It's not that elaborate, but few things beat pasta with homemade meatsauce. I made some today - just ground beef, onion, garlic, tomatoes, red wine and spices - and it was heavenly. Put on some fresh parmesan and you've got yourself an instant win.
Indeed. I use hot Italian sausage, myself, but the premise remains the same. It's a damned useful thing to have on hand, also. After you get tired of spaghetti you make a nice baked ziti out of it. With the Italian sausage it also makes a fine pizza. It's also damned easy to vac-pack a serving or two to leave in the freezer. I dig the shit out of having home cooked food on hand.
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A mix of hamburger and veal is so damn flavorful. The wife is hanging with her best friend and making homemade sauce soon. Got 6 jars last time.
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Anybody fortunate enough to live in a city with a Penzey's Spices in town should definitely take advantage of it. I've been a big fan of the spices for a while now, and they cost damn near the same as their greatly inferior Spice Island and McCormick counterparts. Great quality in the herbs and spices, and some wonderful blends (the vindaloo rules).
But the kicker is that they send coupons out in the catalog and in their emails for free stuff. I walked out of there the other day with two pretty good freebies. One of them was a Turkish blend that I've been hammering the shit out of. Mixed with yogurt and a bit of lemon juice it makes a fantastic marinade. Tonight I cranked out a couple of pounds of Kofta that was (and will continue to be) fantastic. It's awesome when somebody dumps a bag of spices on you that encourages you to venture into making new stuff.
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Ha, I just went to one yesterday and was encouraging a friend to go since he's getting more and more into cooking. I definitely agree that Penzey's is worth the trip.
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Anybody fortunate enough to live in a city with a Penzey's Spices in town should definitely take advantage of it. I've been a big fan of the spices for a while now, and they cost damn near the same as their greatly inferior Spice Island and McCormick counterparts. Great quality in the herbs and spices, and some wonderful blends (the vindaloo rules).
I don't think I've ever seen one by me but I'll look for a close one. Maybe it's not too far. I'm big on spices in cooking and I warn people that eat my food that they should make sure they like a heavy palate. Although I've toned it down for some people.
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Chipotle tonight ;D
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202015-07-16%20at%207.16.38%20PM_zpsiang5kza.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202015-07-16%20at%207.16.38%20PM_zpsiang5kza.png.html)
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I had some leftover bacon so I made a mac n' cheese with bacon, cauliflower and I added gouda. Topped it with panko crumbs.
(https://i583.photobucket.com/albums/ss272/kingshmegland/20150723_191743_zpsz843fvj4.jpg) (https://s583.photobucket.com/user/kingshmegland/media/20150723_191743_zpsz843fvj4.jpg.html)
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I had some leftover bacon
Said no one ever.
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Only two of us in the hizzle bro.
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My girlfriend and I attempted our first curry dish tonight. I love indian food, so was quite skeptical that it would live up to my expectations, but I can honestly say that I would prefer to do this than going to a restuarant. All we have to find is a nice doughy naan recipe and I'd be set.
Also, we cooked quinoa instead of rice, which I quite liked since quinoa doesn't have much flavour compared to rice, which allowed me to enjoy the curry even more.
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Anybody fortunate enough to live in a city with a Penzey's Spices in town should definitely take advantage of it. I've been a big fan of the spices for a while now, and they cost damn near the same as their greatly inferior Spice Island and McCormick counterparts. Great quality in the herbs and spices, and some wonderful blends (the vindaloo rules).
You're the second person to make that recommendation to me in the last month. Thankfully, there is one in West Hartford, which is about 20 minutes from me. There was a great spice store in Philly (Italian Market) which is great for me because I know the flavors, but I don't always know the names. Might head over there this weekend.
I like making things that sound gross or plain but adding something special to it. I'd like to think my Shepherd's Pie is something special (my kid LOVES it), and I just tried a tuna noodle casserole that was good, but I already know what I have to do to make it a bit better. I also like making penne ala vodka, and I have a killer sausage/pasta recipe I make.
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My girlfriend and I attempted our first curry dish tonight. I love indian food, so was quite skeptical that it would live up to my expectations, but I can honestly say that I would prefer to do this than going to a restuarant. All we have to find is a nice doughy naan recipe and I'd be set.
Are you one of those crazy fucks that roasts and grinds all the spices by hand? For my part that's what Penzy's is for. Not really because I'm lazy, but since I can't really go out and drop a ton of money on 15 oddball spices that I'll rarely use. Fenugreek? Now how often does the need for that arise?
Personally, I'm a big fan of aloo matar. Easy to make and goes well with a lot of things. Eventually I figured out that fresh serrano peppers are the secret to the whole thing. No other pepper gives it the right flavor.
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Anybody fortunate enough to live in a city with a Penzey's Spices in town should definitely take advantage of it. I've been a big fan of the spices for a while now, and they cost damn near the same as their greatly inferior Spice Island and McCormick counterparts. Great quality in the herbs and spices, and some wonderful blends (the vindaloo rules).
You're the second person to make that recommendation to me in the last month. Thankfully, there is one in West Hartford, which is about 20 minutes from me. There was a great spice store in Philly (Italian Market) which is great for me because I know the flavors, but I don't always know the names. Might head over there this weekend.
Yeah, you can spend a ton of time in there sniffing all of the sample jars. Tons of stuff to discover, though I lack the ability to sniff some new spice and think "hey, that'd work swell in X." I do know that I've been blowing right through the 4oz bag of the Turkish seasoning blend they gave me a couple of weeks ago. Pretty easy to do crazy shit with that stuff.
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they call it clafouti. it's sort of an eggy pie-thing that you put fruit into, traditionally for cherries. it's tasty. made a couple recently
(https://i.imgur.com/7t5cPeV.jpg) this one's with cherries
(https://i.imgur.com/4Qns0fr.jpg) this one's with blueberries, I like it more
here's the recipe. the fruit can be any fruit (https://pastebin.com/YkDxY2M2)
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^^^ That looks very tasty
For lunch today I had Flank steak with mashed potatoes and gravy
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202015-08-04%20at%207.59.58%20PM_zps4ezm76ce.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202015-08-04%20at%207.59.58%20PM_zps4ezm76ce.png.html)
And for dinner Prime rib and then Ice cream brownie
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202015-08-04%20at%208.00.08%20PM_zpsfwyjgxul.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202015-08-04%20at%208.00.08%20PM_zpsfwyjgxul.png.html)
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202015-08-04%20at%208.00.16%20PM_zps5it0rccj.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202015-08-04%20at%208.00.16%20PM_zps5it0rccj.png.html)
Its been a good day
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Bacon, tomatoes from the wife's garden marinated in basalmic vinegar and olive oil. A blend of cheeses topped with grated Romano cheese and fresh basil again from the wife's garden.
(https://i583.photobucket.com/albums/ss272/kingshmegland/20150809_190546_zpsakkg52pg.jpg) (https://s583.photobucket.com/user/kingshmegland/media/20150809_190546_zpsakkg52pg.jpg.html)
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^^^ That looks delicious
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It was! Nothing beats ingredients from your own garden.
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Lobster rolls...melted butter or mayo?
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Are you talking about as a dressing for the lobster or for spreading on the outside before grilling the bread? I've had many many variations.
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Are you talking about as a dressing for the lobster or for spreading on the outside before grilling the bread? I've had many many variations.
I'm talking a mayo dressing vs. the lobster done in melted butter (The Connecticut lobster roll) on a toasted buttered roll
I had a decent mayo version with a hint of dill in Maine a couple days ago. It was tasty but I much prefer the melted butter version.
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I've recently been watching these short Gordon Ramsay videos on Youtube in an attempt to improve just basic cooking techniques. I've tried the method below for scrambled eggs a few times and they've been amazing. I feel like I've been lied to all these years when pretty much everyone I know just scrambles them with milk in a bowl beforehand and then pan fries.
https://www.youtube.com/watch?v=PUP7U5vTMM0
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I am so proud of my daughter Kayley. Last night we were at a restaurant.
She ordered the vegetarian black bean burger.
And ordered it with bacon added.
lol
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^^^This shit is why we need "Likes" implemented on the forum.
*paging XJDenton*
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Human DNA?? WTF??
https://www.msn.com/en-us/foodanddrink/restaurantsandnews/your-vegetarian-hot-dog-might-have-meat-in-it/ar-BBmkIQ4?li=BBieTUX
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Clear Labs analysed 345 samples from 75 different brands and found, somewhat disturbingly, that 14.4 percent "were problematic in some way.
I actually feel considerably less grossed out about hot dogs now. I always assumed the number was closer to 100%.
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I like the fact that they recommended OM Beef franks. Those are the ones I buy.
That's funny Bart. I thought that 14% was sort of low too.
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Fortunately I never went in for hot dogs anyway. If I'm at a ballgame I'll hunt down the Hebrew National stand, but really just because those taste somewhat like sausage rather than bologna. Even then I want it buried under chili, kraut or some other tasty topping. I mainly go in for fresh made sausages, of which there are a gazillion places to score them down here.
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Some foods like hot dogs you never ask or look into what's in it. Just don't do it.
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I've decided to make a frittata for breakfast tomorrow morning. I've made them once or twice, but am spitballing as to what to add to this one. I'm figuring I'll chop up and cook some Jones brand sausage patties, then cook some onion and pre-boiled home-fry cut potatoes in the sausage grease, mix some shredded Havarti, hot sauce, and garlic powder into the eggs (s&p also, of course), dump that over the sausage, potato, and onion mess, and give that a go. It sounds good in my head, so I can't imagine it won't be awesome.
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I'll send you a self-addressed, stamped envelope so you can mail me some of that :caffeine:
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Xmas Spinner Turkey Cooking Machine (https://www.youtube.com/watch?v=2ywTcBSXAiQ)
Brilliant! :lol
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Awesome montage at the end of that video. Instantly subscribed.
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Tonight, for Valentine's day dinner, I made my significant other grilled salmon marinated in teriyaki sesame sauce and served or brown rice.
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202016-02-14%20at%208.03.50%20PM_zpsyiz4zzus.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202016-02-14%20at%208.03.50%20PM_zpsyiz4zzus.png.html)
I think she liked it.
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First time making Pulled pork, 8 hours in the croc pot on low
Overall, i think it turned out pretty well
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202016-10-01%20at%202.48.21%20PM_zpsk00qx0mq.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202016-10-01%20at%202.48.21%20PM_zpsk00qx0mq.png.html)
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202016-10-01%20at%202.48.37%20PM_zpsfsgdy3an.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202016-10-01%20at%202.48.37%20PM_zpsfsgdy3an.png.html)
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202016-10-01%20at%202.48.50%20PM_zpsrp3sxxhe.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202016-10-01%20at%202.48.50%20PM_zpsrp3sxxhe.png.html)
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202016-10-01%20at%202.48.56%20PM_zpskbz6g8ds.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202016-10-01%20at%202.48.56%20PM_zpskbz6g8ds.png.html)
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Chef approved :RJ:
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Chef approved :RJ:
That's much appreciated. Thanks so much
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I would show my result of pulled pork but I'd probably get banned.
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Needs cole slaw. Both Phoenix's and John's.
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Do it in a smoker for some next level tastiness.
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Been there, done that. :zydar:
Needs cole slaw. Both Phoenix's and John's.
I prefer hot sauce on my pork.
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b_f is spot on. A pulled pork samich needs cole slaw.
In other news, I'll be making this Haitian pork sometime this week:
https://www.whats4eats.com/meats/griots-recipe
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Thanks for the link, Cozmo. I just finished making that and holy shit is it good.
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Awesome. Glad you liked it. We loved it. I'm told though, that authentic Griots is deep fried. Either way, I thought this was damn tasty.
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Yo. Tomorrow night. 5 minutes from my house in Raymond, N.H.
(https://i583.photobucket.com/albums/ss272/kingshmegland/20161013_215035_zps10q81tla.jpg) (https://s583.photobucket.com/user/kingshmegland/media/20161013_215035_zps10q81tla.jpg.html)
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I have DDD DVR'd to catch all the new episodes.
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Just ate there with our HR manager.
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Making this tomorrow:
https://www.whats4eats.com/meats/daube-boeuf-provencale-recipe
And since I have some leftover herbs I'm going to make lonestar's winter stew next week.
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This over garden vegetable rice.
(https://i583.photobucket.com/albums/ss272/kingshmegland/20170129_174021_zpsqcfh8zzh.jpg) (https://s583.photobucket.com/user/kingshmegland/media/20170129_174021_zpsqcfh8zzh.jpg.html)
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^^ That looks damn good
Today I went to the happiest place on earth (for me at least) - Chipotle
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202017-02-10%20at%206.06.05%20PM_zpsmkordctf.png) (https://s1182.photobucket.com/user/phoenix87x/media/Screen%20Shot%202017-02-10%20at%206.06.05%20PM_zpsmkordctf.png.html)
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:corn :corn
Hey Guys. As I posted already - I decided to give up sugar and bread and for the most part - processed food and make proper meals at home with ingredients rather than from a packet...
Bro gave me a couple of suggestions and I was off..
1. Tortilla wrap with mozzarella - spicy tomato base mushrooms and peppers. Amazing but obviously super thin. I had 2 last time :p
2. Chicken wraps. I put in some pineapple pieces too and a bit of pineapple juice plus paprika and cashew nuts. Amazing. So good.
3. Sometimes I make #2 but instead of wraps - I make a bit more and have egg noodles with it :)
For brekkie I usually have sugar & salt free muesli and lunchtime might be a couple of boiled eggs.
I've been doing this since Jan 1st and tbh i'm really craving some cookies / haribo :lol: But it'll be worth it in the end. I've already lost about 16 lb :)
I've come up with a new Recipehhhh ! :coolio
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Nice! I've been doing the same pretty much and have lost 30 lb just on eating better alone over the last 4 months. I've also gotten more inspired to make my own little things like salsas and I'm going to try hummus either today or tomorrow along with falafels.
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Nice! I've been doing the same pretty much and have lost 30 lb just on eating better alone over the last 4 months. I've also gotten more inspired to make my own little things like salsas and I'm going to try hummus either today or tomorrow along with falafels.
I try to do strenuous exercise each day but with my injuries it's not very easy so it's slow progress.
Which is still better than zero progress
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I love making humus and tabbouli.
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This is my first crack at middle eastern stuff but the recipes seem easy enough. If it's anything like the salsa recipes I won't be buying any brand name stuff once I start making it.
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When I lived in Dubai as a nipper - Hummus and pitta bread was like my favourite thing.
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The prep time is the hardest. I need to make my grandmother's recipe for kibbeh.
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I really wanna make my own shepherd's pie. I know it's really easy but the prep time vs how long it would take me to polish it off is not worth it :lol
1. Stir fry some minced beef with onions and vegetables in a wok or pan
2. Wash and peel some potatoes and boil them to make mash
3. When both are done - pour mince into a baking tray and spread the mash on top.
4. Grill until the mash is golden brown
I usually have it with a drizzling of tomato sauce because it really is the perf condiment. Just like a pinch of salt is PERFECT on fried eggs on toast.
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:lol
Funny, I've been telling my wife I've been wanting to make that as well.
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:lol
Funny, I've been telling my wife I've been wanting to make that as well.
Shepherd's Pie was like my fave meal when I was a kid and it still f*ing is because it's so crazy delicious.
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Shepherd's pie is one of Mrs. C's favorite dishes I make.
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Hey Kotowboy and Orcus, congrats on y'all's weight loss! I'm really proud of you both :tup
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Hey Kotowboy and Orcus, congrats on y'all's weight loss! I'm really proud of you both :tup
Thanks BF ;D.
It has plateaued a bit now so I need to step up the exercises.
I'll do whatever I can manage.
I've 8 days off work starting today so don't have to worry about aching at work the next day.
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Hey Kotowboy and Orcus, congrats on y'all's weight loss! I'm really proud of you both :tup
Thanks! It was something I just needed to do and clearly it's paying dividends. Exercise is the one thing I need to get off my ass and do.
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First attempt at falafels: taste wise, pretty solid but execution wise? Welp I should've listened to myself when I was rolling the balls and though "hey these are like meatballs, shouldn't I be using an egg binder?". Out of 11 balls only 3 made it but hey i still have nice cooked falafel filling.
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Speaking of guys here losing weight, I too have been losing a fair amount of weight.
A bit of a backstory. Around the time I finished community college in 2014 I was around 160-162 pounds. Then I went back to Cal Poly Pomona and I was stuffing myself silly with Carl's Jr, Jack in the Box, Taco Bell, and lots of bagels that had some various cream smears at this bagel place on campus. When I graduated in 2016, I weighed close to 175 and I didn't know why I was that weight since I was walking around a lot and stuff.
So back in July-August, I decided to do away with fast food and shopped at my nearest convenience stores (Walmart and Smart & Final mainly) and bought some whole wheat bread, hamburger buns, deli meat, frozen fish fillets (shaped like patties), cheese slices, cereal (had to wait a bit patiently for the best sales), milk, and some fruits and veggies. It's pretty affordable if you have an idea of how much certain items should be and pretty good. The end result, I somehow lost 20 pounds that I didn't think would ever happen. It feels good. I don't have to feel like I'm bloated and lacking motivation.
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Speaking of guys here losing weight, I too have been losing a fair amount of weight.
A bit of a backstory. Around the time I finished community college in 2014 I was around 160-162 pounds. Then I went back to Cal Poly Pomona and I was stuffing myself silly with Carl's Jr, Jack in the Box, Taco Bell, and lots of bagels that had some various cream smears at this bagel place on campus. When I graduated in 2016, I weighed close to 175 and I didn't know why I was that weight since I was walking around a lot and stuff.
So back in July-August, I decided to do away with fast food and shopped at my nearest convenience stores (Walmart and Smart & Final mainly) and bought some whole wheat bread, hamburger buns, deli meat, frozen fish fillets (shaped like patties), cheese slices, cereal (had to wait a bit patiently for the best sales), milk, and some fruits and veggies. It's pretty affordable if you have an idea of how much certain items should be and pretty good. The end result, I somehow lost 20 pounds that I didn't think would ever happen. It feels good. I don't have to feel like I'm bloated and lacking motivation.
How tall are you? 155 (if I did my math right) is a pretty low weight.
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I think the last time I checked I'm about 5'7-5'8. I'm probably the average asian male height.
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Apparently US feet are 10cm not 12 so using an online calculator to convert cm to feet and inches makes
someone about 2 inches shorter.
If you convert Mike Dirnts height of 175cm to feet - Google says he is 5'8" which he blatantly isn't.
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So with grilling and seasoning, do you salt and season right before grilling, or do you do it and let it sit for a half an hour first. What's the best method?
I was reading about if you don't do it right then it can dry out the meat, so I am hoping to do it right.
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That depends on what meat I'm cooking. With beef I rub it with salt and pepper (maybe some fresh garlic) and let it sit (in the fridge) for an hour or so. Poultry and pork I only spice as it goes out to the grill, unless its a brine or a marinade, which of course goes in the fridge for a couple of hours first.
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Just want to say I had the Honey Dew Triple Double last night...
(https://www.honeydewdonuts.com/images/products/TripleDouble.png)
...and it was motherfucking amazing!!
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That looks pretty damn good
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Just want to say I had the Honey Dew Triple Double last night...
(https://www.honeydewdonuts.com/images/products/TripleDouble.png)
...and it was motherfucking amazing!!
That looks unreal!!
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I got $100 that says the sandwich you ate looked NOTHING like that.
And good fawking lord - 1030 calories!!!
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This past weekend, I took my wife away to the coast for a weekend getaway. As a result, I had some awesome food at a couple of great restaurants.
Scallops with asparagus and fennel
(https://i73.photobucket.com/albums/i238/hefdaddy42/personal/20170421_190731_zpspgfgj8hy.jpg)
And warm peel-and-eat shrimp (1/2 pound) with a crabcake and corn, and a side of conch fritters
(https://i73.photobucket.com/albums/i238/hefdaddy42/personal/20170422_144937_zpso1hbz6zy.jpg)
Heaven.
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Hell yeah. If I ever win the lottery, I'm finding out exactly how much seafood I can eat on a weekly basis without fucking up my health and then eating that much every week for the rest of my life.
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I'm with you. I could eat seafood every day.
I think the best seafood I ever had was a swordfish dish on our honeymoon. I haven't seen it's like since.
Of course, I like things as simple as fish & chips or calabash-style fried fish and shrimp as well.
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Yummy, sadly now that I have been diagnosed with gout, I need to watch my seafood intake. It was never that much to begin with so I don't think much will change, but I don't think I could eat it constantly like you guys wish :lol
Dell took us out to a famous hot dog spot in NJ, Rutt's Hut. Pretty awesome hot dogs and even more awesome when someone pays for you.
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on our honeymoon
The forum wasn't supposed to know about us.
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on our honeymoon
The forum wasn't supposed to know about us.
How could they NOT? Obviously the two sexiest guys on the forum. What else could happen?
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:heart :heart :heart
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That scallop dish looks phenomenal, is that pickled mustard seed on it? That would compliment the dish nicely for sure.
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Not a seafood person at all. I mean, I can to fish n chips. I can eat a baked cod or salmon, but I would never order it.
I would never touch shrimp, lobster, crab, scallops. Especially with fennel!
Those plates do look amazing though, Hef.
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That scallop dish looks phenomenal, is that pickled mustard seed on it? That would compliment the dish nicely for sure.
Yes it is, and yes it did.
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Not a seafood person at all. I mean, I can to fish n chips. I can eat a baked cod or salmon, but I would never order it.
I would never touch shrimp, lobster, crab, scallops. Especially with fennel!
Those plates do look amazing though, Hef.
I'm with you TAC. The only thing I eat that comes from the sea is fried calamari :lol
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I generally dig shellfish but can't stand the regular, swimming variety. Dip it in beer batter and deep fry it and I'm alright, but for the most part I'm not a fan. Scallops are awesome, though.
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My wife and I have surf and turf every night. My wife has fish and I have a hamburger.
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My wife and I have surf and turf every night. My wife has fish and I have a hamburger.
I'd rather be having the clam, and let her have sausage. :zydar:
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(https://i73.photobucket.com/albums/i238/hefdaddy42/funny/oops-pants-off_zps972b8c14.gif)
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:lol
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My wife and I have surf and turf every night. My wife has fish and I have a hamburger.
I'd rather be having the clam, and let her have sausage. :zydar:
(https://nonprofitconnection.files.wordpress.com/2012/05/summers-eve-douche.jpg)
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I'm sorry, I thought I walked into the food thread, my mistake, I'll be on my way.
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Oh man, I just went to Fogo de Chao for the first time ever and I can barely walk.
Here's the deal: You pay a flat fee of $50 bucks and its unlimited steak, chicken, pork and lamb ect. But the twist is you have a card with a red side and a green side. Green means keep bringing food. Red means hold off. They bring the food right to the table and cut it on to the plate.
(https://i.ytimg.com/vi/zobwdKtgN0w/maxresdefault.jpg)
You also have unlimited food bar which includes stuff like Salmon, bacon, and lots of other stuff
(https://assets0.roadtrippers.com/uploads/poi_gallery_image/image/319865801/-strip_-quality_60_-interlace_Plane_-resize_1024x480_U__-gravity_center_-extent_1024x480/poi_gallery_image-image-7538c01b-a5bb-43f9-bd54-dddfee2cb380.jpg)
I know the $50 is pricey, but as a once in a blue moon, special Occassion kind of thing, I highly recommend.
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I just bought a gift card to a place just like this as an anniversary gift for my wife's adoptive parents.
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I went to one in Manhattan called Churrascaria Plataforma. The filet mignon was almost as good as sex. I think I ate the equivalent of a 32 oz steak, and that was just the filet.
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I went to one in Manhattan called Churrascaria Plataforma. The filet mignon was almost as good as sex. I think I ate the equivalent of a 32 oz steak, and that was just the filet.
*takes note* I could eat an absurd amount of well cooked (quality, not temperature) filet.
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I went to one in Manhattan called Churrascaria Plataforma. The filet mignon was almost as good as sex. I think I ate the equivalent of a 32 oz steak, and that was just the filet.
*takes note* I could eat an absurd amount of well cooked (quality, not temperature) filet.
I'm so glad you said quality. :lol Anyone who eats a filet mignon well done deserves to get slapped in the face repeatedly with said steak.
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I went to one in Manhattan called Churrascaria Plataforma. The filet mignon was almost as good as sex. I think I ate the equivalent of a 32 oz steak, and that was just the filet.
*takes note* I could eat an absurd amount of well cooked (quality, not temperature) filet.
I'm so glad you said quality. :lol Anyone who eats a filet mignon well done deserves to get slapped in the face repeatedly with said steak.
Agreed. Our favorite restaurant is a steakhouse not too far from here that is absolutely on point with their steaks, we must have gone there 20 times and my filet has never been anything other than perfectly cooked to medium rare. I get mine with butter and garlic and a side of peppercorn sauce, always feel ready to put away a second 10oz filet when the first one is gone. Sofa king good :hefdaddy
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I'm not much of a steak eater, but when I am in the mood I want something top notch. Yours sounds good (except the butter). I skeeve butter like you wouldn't believe. I won't even touch it if it's wrapped up in something. It's one of my weirder idiosyncrasies.
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I grilled tuna steaks for dinner last night, and the marinade I made worked so well that I thought I'd share.
Saturday evening, while grilling burgers for me and Mrs. P, I was day dreaming about how I wanted to prepare the tuna steaks we bought at Costco earlier that morning. I was decided, no matter what else was in it, I wanted the marinade to hinge on roasted garlic. So after the burgers were done I tossed a head of garlic on the grill for about and hour (turning once, of course)
Anyway, the I ended up vacuum packing the tuna in: Roasted garlic (mashed into a paste), soy sauce (light), sesame oil, ginger (just a bit), lots of black pepper, and lemon zest. After six hours i removed them, dried them off and returned them to the fridge for another hour. While the charcoal was heating, I rolled them in sesame seeds to form a nice crust and sprayed them down with EVOO.
They were pretty thick so I had to sear them a bit longer than I would normally, maybe 5 minutes per side. I like tuna with a cool, dark purple, center.
This turned out fantastic because the tuna flavor was still prominent but the soy roasted garlic flavor made a nice little aftertaste to each bite.
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I'm a weirdo. I love burnt, charred food. Don't ask me why but I just do.
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I'm a weirdo. I love burnt, charred food. Don't ask me why but I just do.
Eeeeeew, gross. That explains all the beer drinking...
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I'm a weirdo. I love burnt, charred food. Don't ask me why but I just do.
I do, too. I like my bacon crispy. I like my chicken with an extra crispy skin.
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I'm a weirdo. I love burnt, charred food. Don't ask me why but I just do.
Eeeeeew, gross. That explains all the beer drinking...
Lol. I just love it.
I'm a weirdo. I love burnt, charred food. Don't ask me why but I just do.
I do, too. I like my bacon crispy. I like my chicken with an extra crispy skin.
Totally agree on bacon. Flabby bacon makes me gag.
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:hifive:
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My chicken wrap recipe is getting better and better.
Normally it's chicken, onions, mixed veg, pineapple, cashew nuts, greek yoghurt, Dopiaza sauce.
Then reduced and served in a flour tortilla wrap.
So tasty ! :tup
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Family was coming over today so I made my pulled pork
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202017-06-02%20at%205.39.48%20PM_zpsai0rz6ev.png)
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202017-06-02%20at%205.39.56%20PM_zps2doeqto1.png)
(https://i1182.photobucket.com/albums/x459/phoenix87x/Screen%20Shot%202017-06-02%20at%205.40.04%20PM_zpspd2rx0de.png)
7 Pounds of meat
Cooked on low for 11 hours in the croc pot
Fed 9 people
and the meat I got for $8.89
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Looks awesome, bro!
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I'm making a meatloaf tonight half hamburger and buffalo meat.
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Looks awesome, bro!
Thanks so much. It was a big hit with fam, so it was a great feeling.
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Oh man, I just went to Fogo de Chao for the first time ever and I can barely walk.
Here's the deal: You pay a flat fee of $50 bucks and its unlimited steak, chicken, pork and lamb ect. But the twist is you have a card with a red side and a green side. Green means keep bringing food. Red means hold off. They bring the food right to the table and cut it on to the plate.
I know the $50 is pricey, but as a once in a blue moon, special Occassion kind of thing, I highly recommend.
I remember going to one of these places called Texas De Brazil years ago in Miami and it was so good. There is a place next to my work that I have to hit up.
I agree that $50 is pricey but it is nice to go out and have some meat on a sword.
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I went to Texas de Brazil back in 2001 on a weird business trip. It was fucking awesome. I was not prepared for gorging of that caliber.
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I need to plan a trip to a brazilian steak house soon. I was thinking about it all day yesterday.
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Went to a place called Destination Dogs for dinner last weekend. The menu is all exotic and gourmet hot dogs/sausages from around the world. Each menu item has an airport code to go along with the name. I decided to try something new..
(https://i298.photobucket.com/albums/mm267/cramx3/20170602_203236.jpg)
The left is a python sausage, that was a Bangkok themed dog. The right was a daily (or maybe weekly) special called "The King James" in honor of Lebron James and the Cavaliers, they had another special dog for Steph Curry and the Warriors. That dog was more basic, just a brautworst. Both were soooooo good though. I couldn't believe how good that python was. Totally want to eat it again.
ONE BITE IN BANGKOK: THAILAND (BKK)
Python sausage, cucumber salad, pepper jelly, crushed peanuts, cilantro
The King James was not on menu to quote but almost exactly like this one except the dog was a braut:
THE CLEO MCDOWELL: QUEENS, NY (LGA)
All beef hot dog w/ cheese sauce, secret sauce, cabbage, onions, pickle, sesame seeds
https://www.destinationdogs.com/menu/ (https://www.destinationdogs.com/menu/)
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That sounds delicious. There is a place across the street from my work that sells gourmet hot dogs but nothing like you had.
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(https://scontent.xx.fbcdn.net/v/t1.0-9/20228231_10203675360760625_2702696026953351796_n.jpg?oh=3978423b540b5a79c1afef244a7fbb06&oe=5A0CDB9E)
Charcoal barrel show cooked chicken I made last night with red beans and rice.
It was goooood!
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Looks damn good too :tup
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That looks so damn good
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(https://scontent.xx.fbcdn.net/v/t1.0-9/20228231_10203675360760625_2702696026953351796_n.jpg?oh=3978423b540b5a79c1afef244a7fbb06&oe=5A0CDB9E)
Charcoal barrel show cooked chicken I made last night with red beans and rice.
It was goooood!
I feel like that's something they'd eat at the Mordor cafeteria.
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Then please create a reservation for cramx3 at the mordor cafe :lol looks delish to me
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Maybe it's a Northern thing because I have no idea what's going on with that bird. Two different BBQ sauces?
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My guess is not two sauces, but two flavor profiles; the blackening and carmelization from the slow-cooking, and a basting or marinade along with it.
I bet that was juicy and just fell off the bone...
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Maybe it's a Northern thing because I have no idea what's going on with that bird. Two different BBQ sauces?
After I take it off the grill I squirt a heavy layer of my homemade BBQ sauce over the bird. That's just what I like to do. I like the fresh layer of sauce right after I take it off the grill. It was so tender and juicy and I make a North Carolina BBQ sauce which has a lot of vinegar in it. Its spicy, its sweet, and has the vinegar bite.
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My guess is not two sauces, but two flavor profiles; the blackening and carmelization from the slow-cooking, and a basting or marinade along with it.
I bet that was juicy and just fell off the bone...
Ding!
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I went to Texas road house last night and got the prime rib
It was cold, tough and chewy :'( :'( :'(
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I haven't been to Texas Road House in a long time but it wasn't that bad last time I went.
I just put a full rack of ribs on the smoker, getting ready for dinner.
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Had a poker game the other night. Made a Mozzarella en Carozza tower as an appetizer.
(https://i.imgur.com/iod3DIf.jpg)
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I haven't been to Texas Road House in a long time but it wasn't that bad last time I went.
I went to TRH on Saturday night. I go there maybe once every other month or so. I've never had a complaint. It's not as good as a high quality steakhouse somewhere, but for a place that doesn't cost a whole lot more than a Chili's, I think it's really freaking good.
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I haven't been to Texas Road House in a long time but it wasn't that bad last time I went.
I went to TRH on Saturday night. I go there maybe once every other month or so. I've never had a complaint. It's not as good as a high quality steakhouse somewhere, but for a place that doesn't cost a whole lot more than a Chili's, I think it's really freaking good.
Never heard of this place, but turns it out's from Kentucky, so no wonder. In any case it seems to just be a Black Eyed Pea rebranded with a cheesy Texas theme. Pro-tip: line dancing isn't really a thing, and peanuts were replaced by tortilla chips back around the time of Bonnie and Clyde.
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(https://i.imgur.com/iod3DIf.jpg)
Cheese Jenga!! :metal
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Last night. It was tasty.
(https://imagizer.imageshack.us/v2/500x350q90/922/ZAM01f.jpg) (https://imageshack.com/f/pmZAM01fj)
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That's a lot of onions.
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That's a lot of onions.
Just one red onion, 3 zucchini, 2 summer squash, one red and green pepper.
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That's a lot of onions.
Just one red onion, 3 zucchini, 2 summer squash, one red and green pepper.
My wife would love that. There's not one thing you listed that I would ever put in my mouth.
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Lol. We cooked orzo, then cut parsley, tomatoes and feta cheese. You take olive oil and red wine vinegar, salt and pepper, lemon juice and lemon rind.
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My wife would love that. There's not one thing you listed that I would ever put in my mouth.
There's a dirty joke in there somewhere, but it's too early for me to find it.
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I am seriously craving Cheesecake, which is weird since I don't even really like cheesecake, but at the same time I think it might be time to start. I feel like I need to go to cheesecake factory and straiten my life out.
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I have my pretzel recipe down, this weekend I'm going to make beer cheese. Anyone have any good recipes?
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Last night. It was tasty.
(https://imagizer.imageshack.us/v2/500x350q90/922/ZAM01f.jpg) (https://imageshack.com/f/pmZAM01fj)
Did you roast that in the oven?
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I am seriously craving Cheesecake, which is weird since I don't even really like cheesecake, but at the same time I think it might be time to start. I feel like I need to go to cheesecake factory and straiten my life out.
Make your own! There are a couple good recipes on-line; I went and got "individual" spring-form pans and so I make about five individual ones. The only trick is the baking time (for my pans, with my recipe, it's about 45 minutes).
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Last night. It was tasty.
(https://imagizer.imageshack.us/v2/500x350q90/922/ZAM01f.jpg) (https://imageshack.com/f/pmZAM01fj)
Did you roast that in the oven?
Sure did!
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Grilled shrimp and crimini mushrooms over cheddar grits with cherry tomatoes.
(https://imagizer.imageshack.us/v2/650x700q90/924/HFdDkZ.jpg) (https://imageshack.com/f/poHFdDkZj)
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Looks awesome
This is from a couple weeks ago when I got some good BBQ in Colorado Springs with my boss
(https://scontent.fewr1-3.fna.fbcdn.net/v/t31.0-8/22426407_10115243943766384_9139549424028349582_o.jpg?oh=24335b3d73290bda2a49b58f56dc548f&oe=5A81383A)
Pulled pork, baby back ribs, sausage, moist brisket and lean brisket. About 3 pounds of meat for us to split with a couple sides.
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Mrs. P wanted me to grill up steaks last night. It's getting toward the end of the grilling season around here and I wanted to make the dinner memorable. That's when I thought it might be fun to have a nice demi-glace to serve with the steaks and for a sauce when sauteing mushrooms. The only problem was i didn't have 10 hours to spare nor the requisite veal bones and trimmings or for that matter beef bones. So I kinda winged it with pretty damned good results, if I do say so myself.
First a made a roux of clarified butter, mirepoix and flour that I cooked until it was toasty brown. I whisked in 3 cups of unsalted beef stock (store bought), brought it to a boil, lowered the heat, threw in a cheesecloth spice bag (with thyme, peppercorns, parsley and a bay leaf) and let it reduce for a half-hour or so. Then I strained the concoction through cheese cloth, returned it to the pot with the spice bag and an additional 2 cups of beef stock and again simmered it until it was reduced by half.
No salt.
It worked fantastic and tasted perfect, but didn't have the body and texture of true demi-glace. Still, it only took about 3 hours total which is a great time saver.
Just thought I'd share in case anyone could use the tip.
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That sounds really good podaar. I meal prepped some steak for the week, came out pretty good.
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Joe, dem gritz'n'shit look fuckin ridiculous!
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I'm picking up a 13 pound rib roast from the butcher today. I'm going to dry age it for a week in preparation for our family Holiday party next Wednesday. My plan is to rinse it and dry it as well as I can and then wrap it in cheese cloth before putting it my fridge's meat drawer that I've lowered to 32° F. I'll unwrap and rewrap it in cheese cloth every day until Wednesday when I'll give it a spice rub prior to cooking.
Have any of you done this? If so, any tips that you've developed to help me insure success?
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I ate this last night
(https://s3.amazonaws.com/media.pinterest.com/previews/vQSYH1kj.png)
Mountain high mud pie from Red Robin. So damn good
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That looks amazing.
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Dear lord.
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About that time of year for the lonestar winter stew...
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can't imagine what kind of mud pie that mud pie creates
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About that time of year for the lonestar winter stew...
Rite!?!?!?! It's just too bad all the step-by-step pictures are long gone.
https://www.dreamtheaterforums.org/boards/index.php?topic=29749.msg1153471#msg1153471
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Just got back from Cheese cake Factory. It was my first time, and I went with the snickers cheesecake
(https://i.pinimg.com/564x/4d/6b/8c/4d6b8cf6be684fea78fe5461b5fb2ec6.jpg)
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I'm picking up a 13 pound rib roast from the butcher today. I'm going to dry age it for a week in preparation for our family Holiday party next Wednesday. My plan is to rinse it and dry it as well as I can and then wrap it in cheese cloth before putting it my fridge's meat drawer that I've lowered to 32° F. I'll unwrap and rewrap it in cheese cloth every day until Wednesday when I'll give it a spice rub prior to cooking.
Have any of you done this? If so, any tips that you've developed to help me insure success?
So the dry aging worked out beautifully! After a week on a rack in the fridge it looked pretty scary and smelled really strong of raw meat. Like a ten foot diameter cloud. :lol
I carefully sliced off the grossness to expose the good meat and it took surprisingly little to make it look appetizing again. A couple of hours at room temperature with the spice rub on it, and roasted to 130° F in the center and it was perfect! The dry aging really intensified the beef flavor so I'm very pleased with how it came out.
I only took one picture but I think Mrs. P took a bunch during each phase of the process so I'll share them later if anyone is interested.
(https://i.imgur.com/7hjz1Te.jpg)
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Looks damn good, I need to read up about dry aging
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Nice man... I've never dry aged myself, though I've eaten it tons of times. Totally worth the work.
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Looks really awesome but please take the fuckin napkins off the stovetop.
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Looks really awesome but please take the fuckin napkins off the stovetop.
Napkins are actually a pretty slick idea there. Assuming it's an induction cook top they won't catch fire, and he'll be able to clean spills instantly, rather than waiting for everything to cool down like the rest of us schmucks. Wish I could do that.
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It's not an induction stove (I wish) and I suppose it would be an issue, as BF suggests, if I were to turn on the stove and walk away, but guess what I never do?! Also, I typically move them to the counter when cooking on the stove top. :biggrin:
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I'll post these here as well so those of you who aren't on my FB can hate me as well...
Had a guy come in to do a tasting for our executive pastry chef position, some of the best desserts and breads I've had, and collectively this was easily the best tasting I've been part of. This guy was fucking nails man, everything so clean, crisp and perfectly executed.
In the culinary world, this is how you get hired my friends...
(https://scontent.fsnc1-1.fna.fbcdn.net/v/t1.0-9/26907347_1466633980101371_2975969008094939946_n.jpg?oh=dded8133657e8c264653d4b5c02960cb&oe=5ADBBF11)
(https://scontent.fsnc1-1.fna.fbcdn.net/v/t1.0-9/27332364_1466634096768026_4044783212815880893_n.jpg?oh=e70e5cc8fe0395a64c6482d80a188f8b&oe=5AE55EB4)
(https://scontent.fsnc1-1.fna.fbcdn.net/v/t1.0-9/26907141_1466634123434690_1628835960413953610_n.jpg?oh=e56e8cf19d399001fd939ccd070797e5&oe=5B23A80F)
(https://scontent.fsnc1-1.fna.fbcdn.net/v/t1.0-9/26904602_1466634156768020_2665807359135359652_n.jpg?oh=d496b7e15710814829e03c185d96efda&oe=5AE870C3)
(https://scontent.fsnc1-1.fna.fbcdn.net/v/t1.0-9/27332289_1466634246768011_3753318129520222329_n.jpg?oh=2d8afeba854a217bb87e68a970a2b099&oe=5AE8F6D4)
(https://scontent.fsnc1-1.fna.fbcdn.net/v/t1.0-9/27067497_1466634276768008_1512107926562880639_n.jpg?oh=947a679fb7e0e65ab74561699037783e&oe=5AE2F8D1)
(https://scontent.fsnc1-1.fna.fbcdn.net/v/t1.0-9/26993817_1466634316768004_7568392572748668444_n.jpg?oh=a96499e0cc2b8d1155fbd0685fe0aba0&oe=5AEAC15D)
(https://scontent.fsnc1-1.fna.fbcdn.net/v/t1.0-9/26907556_1466634350101334_4294871449488164340_n.jpg?oh=7054f08043df8a6ecebd23f485b5c6f9&oe=5AF2A029)
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So how much time and money did the guy invest in this resume? Was it worth it for him?
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That stuff looks awsome
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So how much time and money did the guy invest in this resume? Was it worth it for him?
All the ingredients were from in house, he paid nothing. The cooking took three days total, if he ends up getting hired I'd guess hell be making between 80 and 90 a year.
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Wow, that is pretty cool. Looks so good and more like a form of art really. Like I shouldn't eat that it looks so well done.
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Yet once you break the seal and start eating, you can't stop.
That's one of the coolest things about my job. You get satisfaction twice. First there's the "omg it's so beautiful I don't wanna touch it" part followed by a moment of pictures and Instagram post, all decorum and formality still intact. Yet once they dig in and get the killer flavors hiding in the artwork, the instinctual, animal side takes over followed by ten minutes of grunting and snorting, ending with the remnants of sauce being mopped off the plate. I can sit in the kitchen and follow the process, knowing full well that their breakdown of form to that animalistic state was because of my work.
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So how much time and money did the guy invest in this resume? Was it worth it for him?
All the ingredients were from in house, he paid nothing. The cooking took three days total, if he ends up getting hired I'd guess hell be making between 80 and 90 a year.
Ah, so he had y'alls kitchen and probably a little staff help. That makes sense.
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Yet once you break the seal and start eating, you can't stop.
That's one of the coolest things about my job. You get satisfaction twice. First there's the "omg it's so beautiful I don't wanna touch it" part followed by a moment of pictures and Instagram post, all decorum and formality still intact. Yet once they dig in and get the killer flavors hiding in the artwork, the instinctual, animal side takes over followed by ten minutes of grunting and snorting, ending with the remnants of sauce being mopped off the plate. I can sit in the kitchen and follow the process, knowing full well that their breakdown of form to that animalistic state was because of my work.
As great as that is, what my mother always complained about while I was growing up and cooking dinners for a family of 6 every night, was that after all the hours of work, it's gone in 10 minutes and then back to work cleaning it up. So much effort and then we pig out so quickly. My family are fast eaters, but I can only imagine how much I'd eat and how quickly I'd eat it if you presented those plates to me. Hence why I am over weight.
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On today's lunch menu, I made bacon egg and cheese on toasted wheat bread. I also threw on some guacamole. So damn good
(https://s3.amazonaws.com/media.pinterest.com/previews/EOsYvD5G.png)
(https://s3.amazonaws.com/media.pinterest.com/previews/T4chKFbK.png)
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I definitely approve of the sandwich. I also approve of guacamole on that sandwich. I do not approve of that guacamole, though.
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It does look more like a sauce than guac
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Yeah, i goofed up. it was herdez guac. it was still good, but next time I'll get the real thing
(https://www.herdeztraditions.com/wp-content/uploads/guacamoleSalsa_176x338.png)
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You don't have to just to appease food snobs :lol
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It looked like taqueria green sauce, which rules, but in that amount would have rendered the sandwich inedible to all but the heartiest of Mexicans.
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BIG fan of the [protein] egg and cheese sandwich; I don't care if it's ham, bacon or sausage. I like a thin slice of tomato on there as well.
Here's the question, though: the egg. Scrambled (as it looks like in that photo) or otherwise? me, I'm partial to an egg over medium; I want that yolk to ooze and drip down through the sandwich... that could be on the menu for my last meal.
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Personally, I'm not an oozing yolk guy. I go scrambled, or maybe like a mini omellete with the cheese melted inside when I make breakfast sandwiches, and of course the added protein (ham, bacon, sausage, pork roll ;D )
One of my favorite dishes when I travel to Amsterdam is uitsmijter which is essentially an open faced egg sandwich, with the eggs oozing with yolk. As much as I'm not into that, I really enjoy this. Maybe it also has to do with the place I go for it, but it's really good.
(https://www.denederlandsedebatclub.nl//Uploaded_files/Nieuws/uitsmijterpunchline.jpg)
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I go with over easy or over medium for my breakfast sandwiches, but scrambled if I'm just getting a plate of eggs.
And cram, looks like you misspelled taylor ham ;)
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I go with over easy or over medium for my breakfast sandwiches, but scrambled if I'm just getting a plate of eggs.
And cram, looks like you misspelled taylor ham ;)
Actually wrote it taylor ham and then figured maybe people wouldn't know what I was talking about so erased it :lol
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whew, was worried you were one of those pork roll truthers :lol
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I go with over easy or over medium for my breakfast sandwiches, but scrambled if I'm just getting a plate of eggs.
And cram, looks like you misspelled taylor ham ;)
Actually wrote it taylor ham and then figured maybe people wouldn't know what I was talking about so erased it :lol
The good news is that you right. Never heard of Taylor ham. The bad news is that I don't know what the fuck a pork roll is, either. Looks like Spam to me.
Can't be afraid of a runny egg. It takes away too many wonderful things.
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Love me my fried egg sammiches. 3-4 days a week easy. Runny yolk is best, but sometimes I don't want the mess. A sunny side egg on a burger is to die for.
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You know, I've never tried that! I love a good burger and when I make my own around the house, it's usually a hit. I might fry up an egg next time to see how it goes...
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There's a place down here that does a CFS on top of two eggs over easy on top of home fries. The eggs pretty much disappear but make everything above and below that much richer. Pretty good shit.
(https://s3-media3.fl.yelpcdn.com/bphoto/K3nczrPt_keZ1cKUz-d87Q/o.jpg)
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One of my favorite beer spots in NYC does a brunch sandwich that's a piece of fried chicken with an over easy egg, sausage gravy, bacon, and cheese. Sofa King good.
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That CFS immediately reminded me of our lunch in Dallas EB
Love me my fried egg sammiches. 3-4 days a week easy. Runny yolk is best, but sometimes I don't want the mess. A sunny side egg on a burger is to die for.
There's a new burger joint near work called BurgerFi (it's a new chain) and they have a breakfast burger:
Natural Angus Burger, American Cheese, Bacon, Maple Syrup, Fried Egg, Hash Brown, Grilled Onions, Ketchup
And it's really really good (although a bit expensive). That was my first experience with an egg on a burger and it it can work really well.
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People put eggs on burgers all the time down here, but if I want a burger there are a lot of other directions I'd rather go. Blue cheese and bacon. Swiss and shrooms. Green chiles. None would benefit from an egg.
That CFS immediately reminded me of our lunch in Dallas EB
Ozona does a pretty good CFS, but it doesn't come close to the one I posted. Even without the eggs/home fries it's still better.
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I'm going to take a chance and make my own pastrami tomorrow, it should be ready by next weekend. Can't wait to see how it turns out.
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So, what are y'all making for the Super Bowl today?
I'm making barbecue pulled pork sliders, but the twist is the barbecue sauce I made is blackberry based rather than tomato. The slider buns are pretzel rolls from Costco. :biggrin:
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My gf is making homemade beer cheese and I'm making some homemade pretzels. One of our friends is bringing her jalpeno poppers and we are ordering a pizza and garlic knots.
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Mrs.Jingle's b-day today, so that takes precedence over yet ANOTHER Pats SB.
Making a slow-cooker tuscan chicken. Had the chicken marinating in white wine vinegar and some spices over night... adding sundried tomat's and artichoke hearts to it as well. First time using this recipe, so I'm hoping it turns out A-ok.
Also, Belgian waffles and french vanilla ice-cream for dessert.
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Mmmmm, Belgian waffles.
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Tonight I made Lobster tail pasta alfredo served with oven baked garlic break.
(https://s3.amazonaws.com/media.pinterest.com/previews/pQT12K3u.png)
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Not too shabby....
Protip- next time hide the jar and pretend you made the alfredo yourself ;)
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Nothing better than compliments from the chef ;)
My method is improving and getting more ambitious. Eventually I will try making my own sauces.
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Homemade bulgogi beef
(https://i.imgur.com/m2MJsRo.jpg)
(https://i.imgur.com/5yuaAde.jpg)
(https://i.imgur.com/Kcl6qCm.jpg)
NSFW: https://imgur.com/gallery/mbUyM
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That looks awesome
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Very nice, but I'd daresay you could do the same process with a much less expensive cut of meat. I'd suggest the next time to use a skirt steak, really gamey, very fatty, and it'd be much more giving in a braised/stewed application such as that. Ribeye is definitely a sear/grill cut, to cook it so well done is a crime to the cow that died.
What's in the marinade btw?
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Bulgogi is traditionally made with prime cuts. I don't think you could get a skirt steak tender enough, and that's a big part of the appeal.
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Huh, well color me corrected, though you can get skirt tender enough, though a lot is cutting it right.
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Very nice, but I'd daresay you could do the same process with a much less expensive cut of meat. I'd suggest the next time to use a skirt steak, really gamey, very fatty, and it'd be much more giving in a braised/stewed application such as that. Ribeye is definitely a sear/grill cut, to cook it so well done is a crime to the cow that died.
What's in the marinade btw?
Thanks for the tip :) Got the recipe from here. https://allrecipes.com/recipe/246172/easy-bulgogi-korean-bbq-beef/
It turned out great. I ended up making some bibimbap with some zucchini, spinach, mushrooms, corn, and a fried egg with some Korean BBQ sauce.
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Busted out my "A" game for my parent's 58th anniversary tonight...
Seared pacific cod and littleneck clam stew...
(https://scontent-sjc3-1.xx.fbcdn.net/v/t31.0-8/27983093_1484520341646068_1146080397789578153_o.jpg?oh=530a465b1099744fede613c80a10aa84&oe=5B05D0DB)
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(https://media1.tenor.com/images/7e3fe3ec8b6da334d5902fe7689bc169/tenor.gif?itemid=5468478)
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Busted out my "A" game for my parent's 58th anniversary tonight...
Seared pacific cod and littleneck clam stew...
That right there is what I aspire to, as a fledgling chef.
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Busted out my "A" game for my parent's 58th anniversary tonight...
Seared pacific cod and littleneck clam stew...
(https://scontent-sjc3-1.xx.fbcdn.net/v/t31.0-8/27983093_1484520341646068_1146080397789578153_o.jpg?oh=530a465b1099744fede613c80a10aa84&oe=5B05D0DB)
I'm a life long vegetarian who thinks seafood looks disgusting, and you just gave me a boner.
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Actually we got four different dead animals there.... cod, clams, prawns (in the broth) and of course bacon. It really came out good, kind of surprised myself.
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Not a huge fan of seafood myself, but that definitely looks good enough for me to give it a taste :lol
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Actually we got four different dead animals there.... cod, clams, prawns (in the broth) and of course bacon. It really came out good, kind of surprised myself.
And it gave me a boner.
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The highest compliment. :RJ:
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That does look delish and well put together, I'm salivating
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Well guys, I have now died and gone to heaven. Pizza, with tiny pizzas as the toping :hefdaddy
(https://laughingsquid.com/wp-content/uploads/recursive-pizza-20100921-103902.jpg)
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Doesn't look all that appetizing to me, but it's absolutely brilliant marketing. People are running out to buy those things, and in doing so get to sample every pizza on their menu. "Wow, the banana, bleu cheese, and tuna pizza is better than I thought it'd be. We should get one some time."
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Eating the mini pizzas look more appetizing than eating the main pizza, just to much bread at that point, but it does look pretty cool
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Rubys is a really cool place. Basically its a diner, but with a 50's aesthetic. It was pretty cool
(https://www.suburbansquare.com/webphotos/2012111154618_610.jpg)
(https://media-cdn.tripadvisor.com/media/photo-s/08/40/d6/fc/ruby-s-diner.jpg)
The oreo milkshake was incredible
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I love retro themed diners/restaurants, where is that one?
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I love retro themed diners/restaurants, where is that one?
King of prussia
But anywho. After years of screwing it up, today I finally made scrambled eggs that I was actually happy with. I didn't use any milk either, which is what I think was messing up before (using too much) since they always came out with not enough consistency.
I was so estatic
(https://s3.amazonaws.com/media.pinterest.com/previews/BILVtgJ5.png)
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I personally never use any dairy in scrambled eggs, except cheese. But if one wants that hella creamy effect, add creme fraiche or sour cream at the end.
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I personally never use any dairy in scrambled eggs, except cheese. But if one wants that hella creamy effect, add creme fraiche or sour cream at the end.
Funny you say that RJ. I put a dab of sour cream in my scrambled eggs all the time.
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Yeah I watched Gordon Ramsey make eggs one time and it changed my whole approach to it. I don't make it any other way now.
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Yeah I watched Gordon Ramsey make eggs one time and it changed my whole approach to it. I don't make it any other way now.
Me too
"you take it off the heat and its still cooking" Something sooo simple, but I didn't even contemplate it until he said it.
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For all his antics and general dickitry...Gordon knows his shit. Anyone who can chalk up multiple Michelin starred restaurants has to come from a place of pure skill.
Personally, when I make them for myself, I like to do chilequiles with my eggs. Eggs, cheese, crumbled tortilla chips and salsa with Valentina hot sauce on top. Fuck yeah...
And that whole take it off the heat thing goes for everything folks...especially steaks.
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For all his antics and general dickitry...Gordon knows his shit. Anyone who can chalk up multiple Michelin starred restaurants has to come from a place of pure skill.
Personally, when I make them for myself, I like to do chilequiles with my eggs. Eggs, cheese, crumbled tortilla chips and salsa with Valentina hot sauce on top. Fuck yeah...
And that whole take it off the heat thing goes for everything folks...especially steaks.
Crumbled chips, eh? Some kind of sneaky-ninja shortcut? I always soft-fry tortillas, which is pretty annoying. If I could get something similar with chips that'd be pretty sweet. Gotta have over-easy eggs for them, though. Scrambled won't work. Better still, chilaquiles make a great base layer for an omelet.
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It's my shoemaker, homestyle method. Gets them done quickly so I don't have to spend to long cooking off the clock. :lol
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It's my shoemaker, homestyle method. Gets them done quickly so I don't have to spend to long cooking off the clock. :lol
Don't they turn all mealy, though? Seems like they'd just break down.
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Nah, you just break them up a bit, not destroy them. And it's a quick scramble so the moisture doesn't break them down either
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I actually went out an got a cooking spatula so today I made the scrambled eggs using that and WOW, what a difference. Its was so much easier.
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Do yourself a real favor, invest 20 bucks in a good non stick pan, and use it only for eggs.
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Has anybody tried much sous-vide? A couple friends started recently and they're becoming almost cult-like about it :lol
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Nah, you just break them up a bit, not destroy them. And it's a quick scramble so the moisture doesn't break them down either
Oh, you're making migas. Different thing altogether (though also tasty). Now it all makes sense.
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Huh, new one for me. Doesn't seem to be much differentiation for the vatos I work with.
Has anybody tried much sous-vide? A couple friends started recently and they're becoming almost cult-like about it :lol
Daily. It serves a purpose, though I think it's fad status at the moment puts way too much importance on it. For consistency of product it can't be beat.
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Has anybody tried much sous-vide? A couple friends started recently and they're becoming almost cult-like about it :lol
Daily. It serves a purpose, though I think it's fad status at the moment puts way too much importance on it. For consistency of product it can't be beat.
About what I figured. Anything in particular it works well with or anything where it's not really necessary?
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The things we use it for most is whole roast, like a strip loin or lamb leg. Season and cryovac it, let it go for 12 or so hours, then give it a sear to finish. Also, it's really good for confits. One of the main uses though is to cut down times on the line. If we take our chicken, break it into a skin on breast and a thigh/leg roulade, then cryo it, cook it sous vide and shock it in ice water. They'll hold like this for a week, and when needed on the line, we just hold them in the water at serving temp, then give it a sear to serve, bringing the service time to a few minutes instead of 15 to 20. This will work for steak, pork, and some sturdier seafood. I don't see it as necessary for veg, though some chefs swear by it as well. To me it's just extra labor.
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Thanks, good to know :tup My friends seem to mostly be using it for protein (chicken, steak, and pork).
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Tonight's dinner. Baby red potatoes, onion, brussel sprouts with roasted pepper and asiago chicken sausage. I'll add the cherry tomatoes towards the end.
(https://imagizer.imageshack.com/v2/750x1000q90/924/DzCRGA.jpg) (https://imageshack.com/f/poDzCRGAj)
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Huh, new one for me. Doesn't seem to be much differentiation for the vatos I work with.
Chiliquiles is stale tortillas (not chips) simmered in sauce. I usually fry mine just enough for them to hold together, just like preparing them for enchiladas. Drizzle some crema and cheese on them, and for breakfast drop a couple of fried eggs on top. Migas is a scramble with broken up chips, like you described. In migas the chips will still be crunchy and still taste like chips. Chiliquiles will taste like enchiladas.
Maybe your vatos were just keeping it simple for the gabacho. :lol
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First run at sous vide with a couple of strip steaks last night turned out pretty damn well if I do say so myself.
(https://i.imgur.com/eXwF7Mg.jpg)
Prepped and ready to start
(https://i.imgur.com/00JDcSD.jpg)
Just after the sear
(https://i.imgur.com/z54nAUM.jpg)
Not the best picture, but the final product. Made a little red wine reduction in the pan after I finished searing that came out really nice as well.
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Damn, that looks decadent
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This is more a question for lonestar but my parents gave me a Blue Apron to make and while I know it's sort of a joke how much they say to "salt to taste" but dear god take a look at how many times they mention it in this recipe? Is this excessive? I feel like if someone followed this literally you'd just have a salty mess. I mean the last step with the salad is literally "salt and pepper to taste, then toss to combine with the dressing (which was previously salted and peppered), and salt and pepper to taste AGAIN".
https://www.blueapron.com/recipes/mushroom-fontina-grilled-cheese-with-fig-apple-salad
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Salt is the single most important ingredient in cooking. I cannot stress enough that the biggest difference between everyday cooks and chefs is the proper use of salt. Now when that recipe states s&p, it means constantly taste, and season accordingly. If it's a protein, season it heavily.
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I'm glad the salt thing has been brought up since I want to hear an answer to this question from the boss.
Do I salt before putting meat on the grill or after? some have said if you salt before hand then it dries out the meat while others say that the salt flavor cooks into the meat. Please sort me out lonestar
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I'm not only anticipating that lonestar will say before, but will also tell you to gently and lovingly rub it into the meat. He may even tell you to salt it, rub it and let it sit for 30 or more minutes prior to putting it on the grill. He wasn't kidding about salting protein.
Let's see if I'm right.
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You're right. Lonestar constantly tells me to lovingly rub my meat.
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No need to lovingly rub in, just season before. But season HEAVILY!!! I mean, when you think you've seasoned enough, do it again.
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...and let it rest after you pull it off of the grill...goddamit!
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I don't season my steaks anymore. :biggrin:
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I'm glad the salt thing has been brought up since I want to hear an answer to this question from the boss.
Do I salt before putting meat on the grill or after? some have said if you salt before hand then it dries out the meat while others say that the salt flavor cooks into the meat. Please sort me out lonestar
I'm not the expert here, but I believe the science of it is that it draws the moisture away from the outside, thus creating a dry surface to cook. Steam is the enemy of a good sear. The interior of the meat probably isn't effected much by the salting. In fact, by getting a good sear might actually lock the internal moisture in better.
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First run at sous vide with a couple of strip steaks last night turned out pretty damn well if I do say so myself.
Had no idea what sous vide meant (I just googled it so I have an idea now) but that meat looks delish.
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I'm glad the salt thing has been brought up since I want to hear an answer to this question from the boss.
Do I salt before putting meat on the grill or after? some have said if you salt before hand then it dries out the meat while others say that the salt flavor cooks into the meat. Please sort me out lonestar
I'm not the expert here, but I believe the science of it is that it draws the moisture away from the outside, thus creating a dry surface to cook. Steam is the enemy of a good sear. The interior of the meat probably isn't effected much by the salting. In fact, by getting a good sear might actually lock the internal moisture in better.
Yes, the good sear does help the moisture, as does letting the steak rest after cooking. I think the most important part of seasoning before is to get that killer, salty crusty sear, and it applies to pretty much all proteins. Fish, lamb, pork, etc. they all just get that killer salty crust from a good sear that really creates the layers of flavor. You get that burst of salt and caramelization from the outside, then the fully cooked outside layers to the undercooked middle. It's the combination of these three layers that really brings out the full flavors of any protein.
I'm seriously getting a culinary boner just thinking about it man...
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For those not connected on FB with me, here are some shots of the new spring tea menu we did today...
(https://scontent.fsnc1-1.fna.fbcdn.net/v/t1.0-9/30123974_1535398883224880_721374133682119497_n.jpg?_nc_cat=0&oh=b417b01b2a7918374efd951fb56508b5&oe=5B68E6DB)
(https://scontent.fsnc1-1.fna.fbcdn.net/v/t31.0-8/29872134_1535398913224877_5388693378365662193_o.jpg?_nc_cat=0&oh=3d9af8c2cc4d77f32fd6d7e2fb12e098&oe=5B736DA9)
(https://scontent.fsnc1-1.fna.fbcdn.net/v/t31.0-8/29750008_1535398939891541_8245541063195019579_o.jpg?_nc_cat=0&oh=60d6983d67ad975f7ae4689b9a79e9c2&oe=5B5E5927)
(https://scontent.fsnc1-1.fna.fbcdn.net/v/t31.0-8/29872924_1535398859891549_1226464294975688255_o.jpg?_nc_cat=0&oh=36c1d5e397b04b8f5b1a65fdcd390164&oe=5B739A5B)
(https://scontent.fsnc1-1.fna.fbcdn.net/v/t31.0-8/30171804_1535398973224871_4517890031236521316_o.jpg?_nc_cat=0&oh=8887fc59221c12b1314ba2bb5f80a996&oe=5B32E920)
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Now that's some art right there.
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Yea that's some good looking food
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I had a big pancake for breakfast
(https://s3.amazonaws.com/media.pinterest.com/previews/RY80BxYX.png)
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Why does your giant pancake have drawstrings?
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Why does your giant pancake have drawstrings?
It's in its 40's. Easier to get on.
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:lol
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Fuck that pancake looks good. I need to make some pancakes for dinner soon.
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Why does your giant pancake have drawstrings?
It was to foreshadow the sweat pants that I had to put after I ate it (which also have a drawstring) ;D
I seriously didn't think I was gonna finish it, but was able to. I ate that thing almost 12 hours ago and my stomach is still bloated, lol.
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Why does your giant pancake have drawstrings?
See, I thought it was on its period.
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Just got back from a BBQ and brewery place.
Got the BBQ combo (Ribs, Brisket and pulled pork) oh my god, so good...
(https://s3.amazonaws.com/media.pinterest.com/previews/TImwnaXj.png)
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Hey, that's not bad looking fare. Not sure about mashed potatoes with BBQ, though.
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You want some good BBQ, come to Sugarfire here in Missouri and have the smoked turkey. Food shouldn't be that good. :hefdaddy :hefdaddy
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I didn't realize how popular BBQ food was in Florida (and I noticed more in North Florida). We had some southern BBQ with my parents while in Jacksonville that was pretty good and even a bit different than the western BBQ I had in Colorado a few weeks before.
Anyway, this was from Disney last week:
(https://scontent-lga3-1.xx.fbcdn.net/v/t1.0-9/34090317_10116956703287574_2307352376685625344_o.jpg?_nc_cat=0&oh=4f411d924350653c1580cdf6e9a3fa68&oe=5BBEA5B4)
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That doesn't look very BBQ-ish. It's got no color. This is what I look for:
(https://4.bp.blogspot.com/-hBrbWgSJRGs/TujNJM9p_0I/AAAAAAAANX8/4BC_ydWCEew/s1600/DSC_0046.jpg)
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I wasn't very clear about seperating the first paragraph about BBQ with my picture from Disney which is not BBQ but just a signature meal in the Magic Kingdom.
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I wasn't very clear about seperating the first paragraph about BBQ with my picture from Disney which is not BBQ but just a signature meal in the Magic Kingdom.
Ah, that makes a lot more sense.
Coming from Texas I never got the Eastern US BBQ scene. Drowning it in vinegar and chopping it into slurry never really made much sense to me. Kev's people do it pretty well, but I was never as much of a rib fan as other meats, and that's where they excel.
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Yea, I dont get the vinegar use myself.
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Those turkey legs at Disney are quite possibly the most disgustingly awesome things on the planet. And not necessarily in a good way.
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So I ate this yesterday. It was good, but it was tough trying to finish :lol
(https://s3.amazonaws.com/media.pinterest.com/previews/4usQwP84.png)
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Looks delish especially on a nice day
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Had a kick ass dinner tonight in Sausalito with Jackie, the highlight in the middle was crab donuts. Kind of a deep fried beignet with a warm creamy crab salad in the middle. A bit of powdered sugar on top and a sweet and spicy pepper jam for dipping. Just an incredible balance of sweet, spice, creamy, and salty, with some incredible textures at play as well. Very, very impressive dish all around...
(the other dishes are pork ribs and a seafood ceviche, both very well executed as well...)
(https://scontent-sjc3-1.xx.fbcdn.net/v/t1.0-9/35239010_1595851477179620_7865868758764486656_o.jpg?_nc_cat=0&oh=c4093b6764516c086915599b3d8c8860&oe=5BC3317C)
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Why you gotta ruin donuts with sea bugs?
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Today at 6 flags, I got the Funnel cake sunday
(https://s3.amazonaws.com/media.pinterest.com/previews/Zk6hX7YW.png)
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Normally, I really love this thread, but I've got to say that picture above does not look appetizing, like, at all.
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I would't got that far, but that wouldn't be my first choice.
More importantly, which Six Flags?
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I would't got that far, but that wouldn't be my first choice.
More importantly, which Six Flags?
Great adventure, NJ
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Every year at the MN State Fair, I always get a funnel cake or elephant ears. They taste so good with that powder sugar. It may be incredibly hot at the state fair, but always good for a dessert when you're close to heading out.
The one at the fair doesn't come with the ice cream/whipped cream, but I imagine that it's probably pretty tasty and filling. Definitely would fulfill my sweet tooth!
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I would't got that far, but that wouldn't be my first choice.
More importantly, which Six Flags?
Great adventure, NJ
Nice, not too far from me.
and I don't know what you guys are thinking, that looks amazing and funnel cake is soooo good although I never had it with ice cream.
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I don't know what planet I was living on, but I just started trying Sriracha mayo and Chipotle mayo. Oh man, its so great on Mexican food. I can't wait to start incorporating it into other food to see how it blends. I'm loving it.
(https://www.healthnutnation.com/wp-content/uploads/2014/09/creamy-sriracha-sauce.jpg)
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Chipotle mayo is the shit. It works so well in on so many things.
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Tonight's birthday dinner...braised veal shank with a mushroom risotto. Just fucking divine...
(https://scontent-sjc3-1.xx.fbcdn.net/v/t1.0-9/41410658_1728486283916138_7365505030125780992_n.jpg?_nc_cat=0&oh=d775f2d3bae4742376ec99dc694d95c8&oe=5C36BE09)
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That looks incredible.
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It was fucking killer. Braised shanks are one of my favorite meals, the two day labor of love that goes into it to do it properly, and the layers and layers of flavors that it develops, is unparalleled for me in the culinary world.
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Went to cheesecake factory today. got the "celebration" cheesecake. Utterly incredible
(https://s3.amazonaws.com/media.pinterest.com/previews/hSD3sl3b.png)
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Had a kick ass dinner tonight in Sausalito with Jackie, the highlight in the middle was crab donuts. Kind of a deep fried beignet with a warm creamy crab salad in the middle. A bit of powdered sugar on top and a sweet and spicy pepper jam for dipping. Just an incredible balance of sweet, spice, creamy, and salty, with some incredible textures at play as well. Very, very impressive dish all around...
(the other dishes are pork ribs and a seafood ceviche, both very well executed as well...)
(https://scontent-sjc3-1.xx.fbcdn.net/v/t1.0-9/35239010_1595851477179620_7865868758764486656_o.jpg?_nc_cat=0&oh=c4093b6764516c086915599b3d8c8860&oe=5BC3317C)
What restaurant is that?
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Barrel House Tavern
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Today I went to Chaps pit beef in maryland. It was originally featured on Parts unknown so I figured I would check it out.
(https://chapspitbeef.com/wp-content/uploads/2018/06/pit-beef-frederick-md.jpg)
(https://s3.amazonaws.com/media.pinterest.com/previews/emppS9jn.png)
It was excellent
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I went to a Chap's when I was is Baltimore with friends for a homebrewers conference a couple years ago and it ended up being located in a strip club parking lot :lol Sandwiches were tasty though.
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I went to a Chap's when I was is Baltimore with friends for a homebrewers conference a couple years ago and it ended up being located in a strip club parking lot :lol Sandwiches were tasty though.
A double dose of roast beef?
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Been a while since I posted a work pic, so here goes...
From a VIP dinner for another hotel group's annual retreat, this is a shaved and candied persimmon salad, little gem lettuce and mache, chevre, smoked almonds, roasted shallot vinaigrette...
(https://scontent-sjc3-1.xx.fbcdn.net/v/t1.0-9/46452332_1820240518074047_8829215947433705472_o.jpg?_nc_cat=106&_nc_ht=scontent-sjc3-1.xx&oh=268360e8cf269e627da31aadf3da8cc0&oe=5C73CDF7)
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Looks very decent.
Love the work pics
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Can I just say how tasty a dish can be by just adding cheese. I just made a chicken pasta thingy and pretty much the main ingredient was blue cheese but that added so much flavor and i'm not even that much of a fan of strong cheese.
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I'm picking up a 13 pound rib roast from the butcher today. I'm going to dry age it for a week in preparation for our family Holiday party next Wednesday. My plan is to rinse it and dry it as well as I can and then wrap it in cheese cloth before putting it my fridge's meat drawer that I've lowered to 32° F. I'll unwrap and rewrap it in cheese cloth every day until Wednesday when I'll give it a spice rub prior to cooking.
Have any of you done this? If so, any tips that you've developed to help me insure success?
So the dry aging worked out beautifully! After a week on a rack in the fridge it looked pretty scary and smelled really strong of raw meat. Like a ten foot diameter cloud. :lol
I carefully sliced off the grossness to expose the good meat and it took surprisingly little to make it look appetizing again. A couple of hours at room temperature with the spice rub on it, and roasted to 130° F in the center and it was perfect! The dry aging really intensified the beef flavor so I'm very pleased with how it came out.
I only took one picture but I think Mrs. P took a bunch during each phase of the process so I'll share them later if anyone is interested.
So, I'm doing this again this year. Got the bad boy all wrapped in cheesecloth and in the bar fridge for his 34° F nap.
(https://i.imgur.com/UgvHBpQ.jpg)
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Y'all got any HEALTHY slow cooker recipes? Sorry for the condescending capitalization but everywhere I ask this question I get almost entirely just people's favorite recipes that will slowly kill me.
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In China, there's this 22 scoop sundae
(https://static6.uk.businessinsider.com/image/58e7e2efdd08955c638b4c82/a-place-in-bangkok-makes-a-sundae-with-22-scoops-of-ice-cream.jpg)
https://www.youtube.com/watch?v=PeaH5LAPZsI
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So, this is how the roast turned out, Friday. Yummy.
(https://i.imgur.com/rvO4Gue.jpg)
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I will have t-bone for tonight, altho I could only afford a few :(
Anyone got experience on that?
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I worked at various top rated steakhouses for ten years, what do you need to know?
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I worked at various top rated steakhouses for ten years, what do you need to know?
Not for now thanks, it was just curiosity, if you liked it and/or how do you like it.
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The enjoyment for me usually depends on the quality of the steak, not the cut. A low grade T-bone is going to be marginal, whereas a prime grade one will be a religious experience.
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Too lazy to post a picture, but I tried out a new recipe and made a skillet of french onion chicken last night that ended up being pretty tasty.
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Anybody eat sushi on a regular basis?
I am going to a sushi place for the first time and have heard that eating raw fish might not be the best idea. Anybody ever have any issues?
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Sushi is great! I go at least once per month. It is important to find a good restaurant though...
I'm making elk chili for the Super Bowl...the house smells great with it simmering. What are y'all making for the festivities?
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Sushi is awesome, I eat it at least once a week. I’d probably go easy and donantuna roll at first and maybe get a shrimp tempura roll so only one of the rolls has raw fish. Sort of ease into it.
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Anybody eat sushi on a regular basis?
I am going to a sushi place for the first time and have heard that eating raw fish might not be the best idea. Anybody ever have any issues?
A little late, but for what it's worth I'm on three different immunosuppressants and I'm not afraid of it. I've never been much of a fan, so it comes up infrequently, but if it's well prepared I'll certainly throw down on some. I'm generally more concerned about it being awful than I am it killing me.
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I enjoy sushi, I like to experiment and try a specialty roll when I go, but I don't go often because sushi is a type of food I need to be in the mood for, not something I can just pick up and eat for me casually. I wouldn't eat from a questionable source, go to a nice sushi joint and you shouldn't have to worry about the raw fish.
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I know it's against the rules to post porn on this forum, but I'mma do it anyway. Look at that naked chick in back with a toy up her ass.
(https://preview.redd.it/7rrief8wg7j21.jpg?width=708&auto=webp&s=6206e50dbddf3fcc84754df30b7c56fb381ddda6)
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I want that mac and cheese/meat sandwich. Also at first glance I thought the ribs grew tendrils.
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Where is that from? Looks amazing
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I haven't a clue. Just saw it posted on Reddit.
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Holy crap. That looks incredible
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Mac and Cheese looks good. You omnivores can have the rest. :biggrin:
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You omnivores can have the rest. :biggrin:
ALL of it?
:itsnotunusual:
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:lol save some for me bosk
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Good to see JP still has time to share pictures of his daily lunch.
Seriously though, that's like heaven on a plate.
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Someone can have the mac and cheese from my plate, I gladly devour everything else.
Mac and Cheese looks good. You omnivores can have the rest. :biggrin:
"Here you go" *Hands over the substance*
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I love how there's like five fucking leaves of lettuce in the top, barely even a garnish. :lol
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I love the smell of fried oninons when cooking. I just saw this and wouldn't mind try it out. There's something beautiful and pure about simple stuff like this if you know what I mean.
Roasted Onions From 1806 (https://www.youtube.com/watch?v=xV9spqCzSkQ)
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I love the smell of fried oninons when cooking. I just saw this and wouldn't mind try it out. There's something beautiful and pure about simple stuff like this if you know what I mean.
Roasted Onions From 1806 (https://www.youtube.com/watch?v=xV9spqCzSkQ)
I've stumbled across this guy's channel before. There are a whole lot of people coming up with great ideas for food channels, and he's definitely one of them. Demonstrating very old recipes is pretty interesting. I recall him going out into the boonies once and demonstrating how and what soldiers in the revolution would have cooked (presumably before the winter came and they all starved after running out of shoe leather).
There's another guy who demonstrates MREs from all over the world. I find it oddly interesting. And the guy will actually eat stuff from a hundred years ago if it's not too funky.
I love roasted onions. Not sure what the benefit is of leaving the skin on is, though. Seems like you'd be steaming the more than roasting them. And the moisture would prevent caramelization.
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I love the smell of fried oninons when cooking. I just saw this and wouldn't mind try it out. There's something beautiful and pure about simple stuff like this if you know what I mean.
Roasted Onions From 1806 (https://www.youtube.com/watch?v=xV9spqCzSkQ)
I've stumbled across this guy's channel before. There are a whole lot of people coming up with great ideas for food channels, and he's definitely one of them. Demonstrating very old recipes is pretty interesting. I recall him going out into the boonies once and demonstrating how and what soldiers in the revolution would have cooked (presumably before the winter came and they all starved after running out of shoe leather).
There's another guy who demonstrates MREs from all over the world. I find it oddly interesting. And the guy will actually eat stuff from a hundred years ago if it's not too funky.
I love roasted onions. Not sure what the benefit is of leaving the skin on is, though. Seems like you'd be steaming the more than roasting them. And the moisture would prevent caramelization.
Yea the MRE thing is also interesting, seen a bunch of videos and it's odly interesting. It's like you open a little time capsule.
Well I don't know but isn't it like baking a potato, the skin makes it cook the inside and you contain all the juices which makes it full of flavour. I'm just guessing though.
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I love the smell of fried oninons when cooking. I just saw this and wouldn't mind try it out. There's something beautiful and pure about simple stuff like this if you know what I mean.
Roasted Onions From 1806 (https://www.youtube.com/watch?v=xV9spqCzSkQ)
I've stumbled across this guy's channel before. There are a whole lot of people coming up with great ideas for food channels, and he's definitely one of them. Demonstrating very old recipes is pretty interesting. I recall him going out into the boonies once and demonstrating how and what soldiers in the revolution would have cooked (presumably before the winter came and they all starved after running out of shoe leather).
There's another guy who demonstrates MREs from all over the world. I find it oddly interesting. And the guy will actually eat stuff from a hundred years ago if it's not too funky.
I love roasted onions. Not sure what the benefit is of leaving the skin on is, though. Seems like you'd be steaming the more than roasting them. And the moisture would prevent caramelization.
Yea the MRE thing is also interesting, seen a bunch of videos and it's odly interesting. It's like you open a little time capsule.
Well I don't know but isn't it like baking a potato, the skin makes it cook the inside and you contain all the juices which makes it full of flavour. I'm just guessing though.
It's the design that fascinates me. The US rations certainly don't seem to be the tastiest (one of the Gulf States countries had the best looking one, I thought), but they're so thoughtfully organized. Putting a full day's needs into a small box, including 3 squares, drinks, snacks, and toiletries, is an interesting challenge. Some of the survival kits are even more interesting. One of those things certainly would have made Tom Hanks's existence quite a bit more palatable.
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Those MRE videos are pretty cool. I got to try one back when I was around 9. It wasn't amazing, but would definitely get the job done if you were out in the field.
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This guy has some cool reviews, like this ration from early 1900s:
British emergency ration from 1899-1902 (https://youtu.be/jZoHuMwZwTk)
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It's the design that fascinates me. The US rations certainly don't seem to be the tastiest (one of the Gulf States countries had the best looking one, I thought), but they're so thoughtfully organized. Putting a full day's needs into a small box, including 3 squares, drinks, snacks, and toiletries, is an interesting challenge. Some of the survival kits are even more interesting. One of those things certainly would have made Tom Hanks's existence quite a bit more palatable.
So with these people eating these rations from 60+ years ago, are they even safe to eat? If its air tight sealed I could see it lasting super long but nothing about this one looked appetizing :lol
This guy has some cool reviews, like this ration from early 1900s:
British emergency ration from 1899-1902 (https://youtu.be/jZoHuMwZwTk)
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It's the design that fascinates me. The US rations certainly don't seem to be the tastiest (one of the Gulf States countries had the best looking one, I thought), but they're so thoughtfully organized. Putting a full day's needs into a small box, including 3 squares, drinks, snacks, and toiletries, is an interesting challenge. Some of the survival kits are even more interesting. One of those things certainly would have made Tom Hanks's existence quite a bit more palatable.
So with these people eating these rations from 60+ years ago, are they even safe to eat? If its air tight sealed I could see it lasting super long but nothing about this one looked appetizing :lol
This guy has some cool reviews, like this ration from early 1900s:
British emergency ration from 1899-1902 (https://youtu.be/jZoHuMwZwTk)
I've seen plenty of instances where it's clearly not edible and he tosses it. Realistically, if it's airtight and all of the bugs were killed during the canning process they should be alright. As for appetizing, I think the thing is that he wants to try everything he can. These are an interest of his and he wants to know the evolution. While my better judgement would probably prevail, if I stumbled across one of those 2000 year old pots of wine I'd be dying to know what it actually tasted like.
Having said that, I'd be stunned if there weren't a couple of times when Steve there woke up in the middle of the night filled with regret over the video he made the day before. :lol
And to be fair, the vast majority of his videos involve relatively modern ration packs. It's interesting to see what various cultures feed their soldiers. The French MREs are legendary. The US packs are highly regarded. The Russian ones not so much. As I mentioned, one of the Gulf States had one that looked very appealing. It's just one of the many oddball things to discover.
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I tried my hand at борщ/borscht for the first time tonight and MAN do I feel like I've been missing out for my entire life. I screwed some things up (the potatoes ended up a little undercooked and I think I could've cut the cabbage a little smaller, mainly. Also I forgot the garlic), but hot dang is it delicious. I would make this a lot more often if the ingredient list wasn't "basically your entire kitchen, and also beets, onions, cabbage, sour cream, and dill".
My step by step process in case any slavs here want to roast my borscht making ability:
Ingredients:
One can of carrots
One can of beets
One potato (russet)
One onion (yellow)
One can of beef broth
Half a head of cabbage (red)
Half a beef sausage (kinda brownish)
Don't have any measurements on seasonings because I tend to eyeball everything lol, but I used:
Paprika, Salt (Onions, Sausage, Potatoes)
Thyme (Potatoes)
Bay Leaves and Pepper (Soup)
Sour Cream, Dill, Chives, Parsley (Garnish)
Water
1. Chopped all of the main vegetables (potatoes, onions, beets). Unfortunately I'm poor, so I ended up having to use canned carrots and beets (but those can well apparently so whatever).
2a. Fired up a pot on medium heat (gas setting 5 for my stove) and splashed some olive oil in there. Then threw the chopped beets in there for about 10min or so.
2b. While that was going on I throw olive oil in another pan on medium heat (4 for me) with some paprika and salt and let that caramelize. About 10min.
2c. Fired up a third pan on medium heat (5 again), minced some beef sausage and started cooking that with paprika and salt. About 10min for this too.
3. While the onions and beef were going, I poured some beef broth and water in the pot with the beets. Chopped up half a head of cabbage (red, since they were out of green) and threw that in the soup with a can of carrots. Placed two bay leaves on top for flavor.
4. Added the onions and sausage to the soup. Threw my potatoes into one of the pans with some salt, paprika, and thyme.
5. Realized I forgot to turn the heat up on the soup, so I set that to medium high (7).
6. After about 10min I threw the potatoes in. In retrospect I should've tested them with a fork but whatever. Also added pepper to the soup.
7. Let that cook for another 10min, then removed the bay leaves.
8. Set the soup to Low to keep it warm, then served it with chives, parsley, dill, and sour cream.
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Not a Slav myself, but I am a chef who dated a Russian for four years. She never put sausage in hers, though I like the idea, and one thing she said was 'key' was tomato paste, just enough to turn the beet red color a shade or two lighter. The acidity of the tomato helped smooth out the roughness of the beets sugars. While sweet, they are pretty in your face without something to cut it down a touch. She also didn't use a broth, but made a sort of veg stock out of what she cooked the beets and other veg in. I personally was never a fan of it until I met her, and that was one of the more average things she cooked. She did a lamb piroshki that would get her named to royalty in some countries.
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Yeah, I see a lot of tomatoes being used in borscht, but I didn't really have a whole lot of them and I want to save the tomato sauce I have for spaghetti sauce lol. Same for the stock, most of the recipes I took a gander at had you make homemade stock from beef and vegetables.
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Had dinner with a friend the other night. This is what he got and I almost passed out when I saw it:
(https://i.pinimg.com/564x/fb/90/2b/fb902b9cb75e7f1217331fa4db7f5d12.jpg)
Ribeye with crab meat covered in BÉARNAISE sauce
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Pretty big Oscar guy, myself. Bone-in ribeye woudln't be my first choice for it, but it's still good eatin. They were pretty generous with the crab there. Capitol Grille is a little stingy with theirs.
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My wife really like huevos, so I make her huevos.
(https://scontent-ort2-1.xx.fbcdn.net/v/t1.0-9/16427522_10154332905006699_4544824148771465473_n.jpg?_nc_cat=104&_nc_oc=AQn7s4wGl2E8FSRZdbsOQhOAgQiYk_oubzjfFFbccA87NshMdkv7Vdqatn3YXPhzuPSgg61HdDFOQ8YxguRBgrep&_nc_ht=scontent-ort2-1.xx&oh=c9ec2294eae51c59bc18916be9f40736&oe=5DC999FC)
Oh and I like eggs with talleggio cheese and shaved mushrooms.
(https://i.imgur.com/AVUDVeG.jpg)
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Went to the Waffle house today
(https://s.abcnews.com/images/US/180913_atm_waffle_house_hurricane_hpMain_16x9_992.jpg)
(https://i.pinimg.com/564x/02/de/5b/02de5b2a5da0dad745a728d0c10bae65.jpg)
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Ive actually never been to one
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Unless you have small children, I don't think you are allowed inside before 2:00 a.m.
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Was that your first time?
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I'm pretty excited, I'm trying my hand at making some pastrami tomorrow. I've had the meat in a brine since Monday and I've been following this recipe: https://girlscangrill.com/recipe/homemade-chuck-roast-pastrami-recipe/
My buddy tried it and it came out amazing. I tried making some prastrami a few months ago using another recipe and it came out terrible, way too salty so I have high hopes for this one.
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OKay: question to the cooks here. My daughter made a delicious chicken fajita pasta (tastewise). The recipe called for the chicken, vegetables, and spices to be heated in a milk sauce, then the pasta added and cooked for about 15 minutes (to cook the pasta). Once the pasta was cooked, it had her add shredded cheese. At the end, the recipe became too dry.
What's the best way to loosen up the sauce but still keep it creamy? Add milk? Water? Chicken stock?
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Milk over low/medium low heat could work. If the pasta is clumped, start with low heat for sure so the sauce can have time to heat up gradually without burning and so you won't have to forcefully break up the pasta thus mangling it.
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Got pancakes this morning and I loved every bite
(https://i.pinimg.com/564x/41/c6/b6/41c6b630dd6fd079463913926cdd5da1.jpg)
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Yum, I usually dont eat much breakfast but I got an omelet this morning while I'm traveling for work and after ordering, the guy next to me got served pancakes and I felt like I made the wrong choice. We the omelet was great but I wish I added a side of pancakes.
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Had this brownie sunday today
(https://i.pinimg.com/564x/66/e7/71/66e771aa81ede85dd26ed8ec286e1ead.jpg)
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Thought I'd treat myself to something special to kick off the holiday food fest...
Butter basted Snake River Farms wagyu strip loin, warm brussel sprout and hen-o-the woods mushroom salad, maple cider vinaigrette...
I'm so fucking happy right now.
(https://scontent-sjc3-1.xx.fbcdn.net/v/t1.0-9/80522715_2474582689306490_9031267740366667776_o.jpg?_nc_cat=102&_nc_eui2=AeGfvY40Z6HahTY7RPXEyQd8rxrCvwJvZ7V0qAXl-Orfr1FvEsEZKOgrJ5ufEcQr9S4Pv_GAEBaR64K753GAWriIC_NuckNUvKwnGyn2XWDuPw&_nc_ohc=NochNTOfvxgAQk2ae1ijE8rZvwYlCfK8U80220jjcld31izfbtYX7k31Q&_nc_ht=scontent-sjc3-1.xx&oh=5cb09b8a2a987ce739ed81d297889101&oe=5E6F3005)
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It looks like your steak (which looks awesome BTW) threw up! What is all that shit underneath it? Where's the spuds?
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Hey meat and potato hug, your probably hate Brussels Sprouts I'd guess.
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It looks like your steak (which looks awesome BTW) threw up! What is all that shit underneath it? Where's the spuds?
It's pure bliss my friend, pure bliss. I can sell any hater on brussel sprouts.
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No way. Those are vegetarian testicles.
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Someday, I will convert you.
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I'm just bustin'.
My wife is an amazing cook, and I've eaten stuff never would before.
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I'll be dead honest though...I feel potatoes don't do a steak of this quality justice, I think it deadens the taste buds and doesn't let the fat in the marbling really explode, whereas the acid in the cider vinegar plays with it so well, especially for someone like me who can't have the good red wine to go with it. A brilliant hearty cab would've been perfect, but alas, I didn't feel like blacking out and ending up in jail or something :lol
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Yeah, that wouldn't be good. :lol
I'm not a steak person. I'd just as soon cut it up and put it in a sandwich with mayo.
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Yeah, that wouldn't be good. :lol
I'm not a steak person. I'd just as soon cut it up and put it in a sandwich with mayo.
This steak is $29/lb :lolpalm:
I really want to, just once, jump on the Crowd Cow site and get one of their steaks. All their stuff is A5 wagyu from Japan. I've had it once, and it was just trimmings, but was easily the best steak I've ever had. I think just once the experience of doing the whole process properly is in order. For anyone curious here is a pic of the exact steak I'd order, A5, BMS 12 grade tenderloin, $175 for 7oz..
(https://crowdcow-images.imgix.net/https%3A%2F%2Fcrowdcow-images.imgix.net%2Fhttps%253A%252F%252Fcrowdcow-uploads.imgix.net%252Fpicture%252Fproduction%252Fihxftvujf%252FKato_5875_12.jpg%253Fw%253D550%2526fit%253Dmax%3Fixlib%3Drails-2.1.4%26auto%3Dcompress%252Cformat%26cs%3Dsrgb%26q%3D40%26w%3D750%26fit%3Dmin%26s%3Df37fd663bd2dd69b9e93323dad5b4bc1?ixlib=rails-2.1.4&auto=compress%2Cformat&cs=srgb&q=40&fit=min&s=dee6aad15742790e03028124b2557459)
:hefdaddy
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Imagine it being ordered well done. >:(
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Honestly I'd refuse to cook it.
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Years ago, I was at a restaurant with my first wife and she kept sending back a steak to have it cooked more. The third time it came back, the chef had made a little cross out of wood skewers and jammed it into one end of the steak as a head stone. Cracked me up.
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Imagine it being ordered well done. >:(
With ketchup.
Sorry I know nothing about steaks.
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Imagine it being ordered well done. >:(
:lol this reminds me of an experience at a restaurant I had with my old college friends during a bachelor party. The first night we were there we had some drinks and went to a really nice dinner. Ordered some steaks and more drinks. One of my buddies asked half way through his steak if he could have some ketchup, the waitress was appalled and said no. He was a little taken back and she stayed firm. We gave him shit over it and he continued to eat his steak.
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Good for her, she can work in my restaurant any day.
So for NYE I decided to visit wagyu town again, same farm, same cut. Served this time with bacon braised chard and a parmesean pilaf. So delicious I didn't bother waiting to take a pic of it. For anyone curious about this wagyu, it actually is fairly cheap, my store had it at $26/lb, so my 8oz strip loin was a touch under $15, well worth it for the epicness of this cut of meat.
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Good for her, she can work in my restaurant any day.
So for NYE I decided to visit wagyu town again, same farm, same cut. Served this time with bacon braised chard and a parmesean pilaf. So delicious I didn't bother waiting to take a pic of it. For anyone curious about this wagyu, it actually is fairly cheap, my store had it at $26/lb, so my 8oz strip loin was a touch under $15, well worth it for the epicness of this cut of meat.
Good lord, that is cheaper than the beef tenderloin I got at WF for our carpaccio tonight ($34/lb).
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Good for her, she can work in my restaurant any day.
So for NYE I decided to visit wagyu town again, same farm, same cut. Served this time with bacon braised chard and a parmesean pilaf. So delicious I didn't bother waiting to take a pic of it. For anyone curious about this wagyu, it actually is fairly cheap, my store had it at $26/lb, so my 8oz strip loin was a touch under $15, well worth it for the epicness of this cut of meat.
Good lord, that is cheaper than the beef tenderloin I got at WF for our carpaccio tonight ($34/lb).
Just checked, tenderloin is $29 here. That cut is always ridiculously overpriced, and for me, it couldn't hold the strip loin or ribeye's jock when it comes to flavor. Granted, it's the only proper cut for a carpaccio, so I get that. What'd you garnish the carpaccio with? Been a while since I had one.
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Good for her, she can work in my restaurant any day.
So for NYE I decided to visit wagyu town again, same farm, same cut. Served this time with bacon braised chard and a parmesean pilaf. So delicious I didn't bother waiting to take a pic of it. For anyone curious about this wagyu, it actually is fairly cheap, my store had it at $26/lb, so my 8oz strip loin was a touch under $15, well worth it for the epicness of this cut of meat.
Good lord, that is cheaper than the beef tenderloin I got at WF for our carpaccio tonight ($34/lb).
Just checked, tenderloin is $29 here. That cut is always ridiculously overpriced, and for me, it couldn't hold the strip loin or ribeye's jock when it comes to flavor. Granted, it's the only proper cut for a carpaccio, so I get that. What'd you garnish the carpaccio with? Been a while since I had one.
A Ceaser aoli, capers, parm shavings and arugula. With a quick sear on the beef before it went in the freezer. Paired with a dirty martini (with Roquefort-stuffed olives).
Filet is all about texture to me, so agreed on the flavor point. It's coasting on its image, which still seems like an 80s holdover. Flavor-wise, I far prefer most other cuts. I did a rib roast for Christmas, covered in garlic, anchovy and rosemary, with a couple of days aging in a salt rub prior to that. Oh my holy lord.
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I'm not sure why because i've never eaten a tartare but I wonder what Wagyu tartare would taste like give the quality of the beef.
I would love to taste wagyu someday, I can imagine the whole thing melts in your mouth. *drools
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I'm not sure why because i've never eaten a tartare but I wonder what Wagyu tartare would taste like give the quality of the beef.
I would love to taste wagyu someday, I can imagine the whole thing melts in your mouth. *drools
You should eat a proper tartare, ASAP.
Just finished brunch.... Homemade gravlax on NYC bagels. I may have to see a doctor if this lasts more then four hours. Best gravlax ever, it's rubbed with Laphroaig 10 (a very smoky scotch) before the cure is applied. It is hands-down the best we've ever had.
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Got me a bacon egg and cheese on an everything bagel to start the year off properly. I was supposed to get some cooking in for New Year's Eve, but my dad came down with a stomach bug so I'll do it this weekend instead. Need to pick a cut of steak to get to sous vide, I'd like to try something that'll do well with a long cook, and then I also want to make some pancetta risotto.
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I'm not sure why because i've never eaten a tartare but I wonder what Wagyu tartare would taste like give the quality of the beef.
I would love to taste wagyu someday, I can imagine the whole thing melts in your mouth. *drools
Now there's a big difference between a tartar and a carpaccio. The carpaccio is paper thin sliced, laid out on a plate and garnished with things like capers, aioli, cheese, truffles, porcini, etc. A tartar is finely diced, mixed with egg yolk and other aromatics, and served with toast points. Personally, the higher end wagyu would be wasted in such applications. Carpaccio is a very cold dish, and in the wagyu half the effect is releasing the fat in the marbling, and anyone who took a wagyu and mixed it with egg yolk should be fucking shot.
Heavy salt and pepper, hard sear on teh outside, and a rare middle. Fucking dream. The Japanese have an application where they take strips of the raw wagyu and dip it in a hot broth long enough to activate the fat. That to me sounds divine, and it's their beef, they've had a lot more time figuring out how it's best served. I'd say anyone at some point who can should drop the money for the experience just once.
While some may see dropping that amount of cash on food, to me, moments like that really last forever.
Oh, and Millahh, I've never heard of using anchovy on a rib roast, but I can totally see that working well. Gonna have to give it a go someday :millahhhh
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Good for her, she can work in my restaurant any day.
So for NYE I decided to visit wagyu town again, same farm, same cut. Served this time with bacon braised chard and a parmesean pilaf. So delicious I didn't bother waiting to take a pic of it. For anyone curious about this wagyu, it actually is fairly cheap, my store had it at $26/lb, so my 8oz strip loin was a touch under $15, well worth it for the epicness of this cut of meat.
Good lord, that is cheaper than the beef tenderloin I got at WF for our carpaccio tonight ($34/lb).
Just checked, tenderloin is $29 here. That cut is always ridiculously overpriced, and for me, it couldn't hold the strip loin or ribeye's jock when it comes to flavor. Granted, it's the only proper cut for a carpaccio, so I get that. What'd you garnish the carpaccio with? Been a while since I had one.
I prefer a ribeye, myself, but the filet is also the best choice for Oscaring up, and a steak Oscar is one of my very favorite things. Doing it with a ribeye or strip just isn't the same. And as I think about it, that pretty much applies to any surf-turf type of deal.
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Oh, and Millahh, I've never heard of using anchovy on a rib roast, but I can totally see that working well. Gonna have to give it a go someday :millahhhh
Highly recommended. It did all of the wonderful stuff that anchovies normally do, but it particularly stood out in the rib bones (which we put under the broiler for a could of minutes before frantically gnawing at them like underfed racoons).
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I prefer a ribeye, myself, but the filet is also the best choice for Oscaring up, and a steak Oscar is one of my very favorite things. Doing it with a ribeye or strip just isn't the same. And as I think about it, that pretty much applies to any surf-turf type of deal.
Oh yeah, for an oscar, a filet is the best choice. You don't really need the extra fat in the meat since you got more than enough from the bernaise sauce. I do enjoy ribeyes, but always preferred strip loin, just a personal preference thing. They're both good cuts.
Oh, and Millahh, I've never heard of using anchovy on a rib roast, but I can totally see that working well. Gonna have to give it a go someday :millahhhh
Highly recommended. It did all of the wonderful stuff that anchovies normally do, but it particularly stood out in the rib bones (which we put under the broiler for a could of minutes before frantically gnawing at them like underfed racoons).
Yeah...I mean a good, proper worcestershire is basically an anchovy sauce, so it makes total sense.
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Filet mignon with a garlic parmesan cream sauce, pancetta risotto, and paired with a well aged bottle of dark Belgian beer, best meal I've had in a while
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Filet mignon with a garlic parmesan cream sauce, pancetta risotto, and paired with a well aged bottle of dark Belgian beer, best meal I've had in a while
:tup
So I got an instant pot for xmas...been playing with that the last week. Tonight I made chicken tacos (pressure cooked chicken thighs, with my special mexican spice blend and a squeeze of lime), cotija cheese, salsa, cilantro and onions. Fucking so good.
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Just finished brunch.... Homemade gravlax on NYC bagels. I may have to see a doctor if this lasts more then four hours. Best gravlax ever, it's rubbed with Laphroaig 10 (a very smoky scotch) before the cure is applied. It is hands-down the best we've ever had.
I'm braising beef short ribs in the slow cooker today. This time I added a 1/4 cup (or so) of Lagavulin 16 to the braising sauce... Thor almighty, it smells good in the house right now. It's going to be difficult to wait until this afternoon to eat.
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I'll be dead honest, I've cooked with a good deal of scotches and whiskeys, and good old Jack Daniels always worked best for me. Once you cook out and reduce it, the more raw flavors in jack enhance the food better than the more refined booze. Maybe in a raw application like gravlox it'd be different (though my sober ass will never find out).
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Yeah, you're right (of course), lonestar.
While the reduced braising sauce had all the hints of smoky/peaty smells I was going for, after hours in the slow cooker it was nearly invisible. The ribs were very delicious but that was primarily just because of the rib flavors. Only the slightest after taste carried the spices and scotch flavors. I probably should have given the ribs 10 minutes or so under pressure prior to setting the pot to slow cook. Perhaps that would have driven the flavors home better(?).
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Filet mignon with a garlic parmesan cream sauce, pancetta risotto, and paired with a well aged bottle of dark Belgian beer, best meal I've had in a while
:tup
So I got an instant pot for xmas...been playing with that the last week. Tonight I made chicken tacos (pressure cooked chicken thighs, with my special mexican spice blend and a squeeze of lime), cotija cheese, salsa, cilantro and onions. Fucking so good.
Yeah, I got one too. First thing I did was a pretty tasty vindaloo. Far better than any I've done low and slow in the past. Last night was also taco night, but with a pork shoulder good and adoboed up. On that one I didn't really notice much difference between the PC'd version vs the crockpot. Although tonight will be the real test. After shredding the pork and separating the fat I put it back under pressure for a few minutes to try and better infuse some flavor, and then let the sauce simmer down quite a bit.
I was kind of disappointed in it as a gift at first. I do my cooking on Sunday so low and slow has always worked great. It is kind of nice to be able to do it all at once, though. More importantly, there are some things that are noticeably better for being PCed.
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For someone who spends 50 hours in the kitchen for work, being able to throw a bunch of stuff into a pot and hit play is a fucking dream. :lol
Yeah, you're right (of course), lonestar.
While the reduced braising sauce had all the hints of smoky/peaty smells I was going for, after hours in the slow cooker it was nearly invisible. The ribs were very delicious but that was primarily just because of the rib flavors. Only the slightest after taste carried the spices and scotch flavors. I probably should have given the ribs 10 minutes or so under pressure prior to setting the pot to slow cook. Perhaps that would have driven the flavors home better(?).
Next time try a stout or porter, those fucking rock in short ribs
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I haven't used my crock pot in awhile, but I've always loved everything that came out of it. This talk is making me want to start using it again.
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All the talk of short ribs makes me want to bust some out, but I've gotten spoiled with the ones I get at work, and those in the stores fall very short (no pun intended). We get these beefy boneless suckers at work that are fucking brilliant.
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Used a meat thermometer for the very first time today when cooking a steak and it worked out pretty well.
Been cooking for years and have always been good with steak, but fish and chicken not so much, so I am glad to have this thing.
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I use the meat thermometer for chicken mainly. I've gotten pretty good at feeling out when a steak is done.
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For most of my life I've been a "I'll know when it's done" kind of cook, until I bought one of these Meater thermometer (https://store-us.meater.com/products/meater-plus). It's fool proof and I get perfect results every time. I'm a convert.
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I'm at the point where with steaks I can tell just by looking at them, maybe a touch here and there to confirm. Poultry I'll still use just to assure it's all the way. Fish is a timing thing, hard sear on each side, then into the oven for 3-5 minutes, pending on the fish.
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I was having salmon issues.
I could do ok if it was fresh and thawed completely, but there were nights where I had frozen Filets in the freezer, which I tried to thaw and they were sill partially frozen and it was one big clusterfuck, so I figured the thermometer might help.
Or better yet, just let them thaw completely :P
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Yeah, the latter is the right answer
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hmmm I could probably use a meat thermometer. I'm terrible with over cooking my chicken and don't even attempt to cook steaks anymore.
The girl I've been seeing loves cooking and our latest dates have been us cooking a dish together. This has also lead to her understanding my kitchen is very poorly stocked with good equipment. Since then, she's gotten me a food processor, a roller, and a grater for rinds (a bit finer than a cheese grater it seems). Now it seems like she's going to be picking up some cast iron for our next dish. I'll have to post some pics of our creations which have mostly all been fantastic other than our penne vodka from the Soprano's cook book. Wasn't bad, but kind of came out like a slighty spicy meat sauce. Not a vodka sauce at all.
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You co ui ld also shoot for dishes that aren't so temperature sensitive. Braised dishes can sit for fucking ever cooking, and o ly get better and better. Personally I'll take a braised lamb shank over a perfectly cooked steak any day, and the variety of dishes available is endless. Lamb shank, osso bucco, all the stews, Coq a Vin, and on and on. Hit me up if you want any guidance or recipes.
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As a BBQ hobbyist, thermometers are an essential tool, both cooking temps and meat internal temps have to monitored. Also, it's a matter of safety with poultry.
I have multiple; an instant-read thermometer to stick in for immediate results, a Bluetooth probe thermometer which I can track temps on my phone if I'm within range, and a WiFi hookup with two probes; one to track the cooking temp inside the grill/smoker, and one in the meat that I'm cooking, which I can track from anywhere with internet access from the app on my phone.
Yes, you can usually know a steak's doneness by touch, but I prefer to know for sure, and I often do a reverse sear on a good steak, meaning I'll cook it slowly (around 250°), sometimes with a little smoke, to exactly 120° internal, then sear it hot, over direct flame or in a cast iron pan, to finish it.
Note the pink in this steak goes from top to bottom, not just in the center with gray around the border. This is the result of lower/slower cooking then reverse searing.
(https://scontent-iad3-1.xx.fbcdn.net/v/t1.0-9/84639673_2699406676773677_8652623006939480064_n.jpg?_nc_cat=109&_nc_ohc=2_WmIfhPXngAX_aG2ql&_nc_ht=scontent-iad3-1.xx&oh=1398de496aa73b527f0f2296cbcba3b1&oe=5EFC971F)
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For most of my life I've been a "I'll know when it's done" kind of cook, until I bought one of these Meater thermometer (https://store-us.meater.com/products/meater-plus). It's fool proof and I get perfect results every time. I'm a convert.
Alright so I have a buddy of mine who swears by this thing but when he showed it off to me the range was really bad, how well does it work for you?
hmmm I could probably use a meat thermometer. I'm terrible with over cooking my chicken and don't even attempt to cook steaks anymore.
I started to sous vide my chicken and pop it into a pan for the final sear, it's pretty well.
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Shelter in Place order is really restrictive, struggling to get a good meal together.
Tonight I had to suffer through this veal osso buco with braised carrots and garlic potatoes. Please, pray for strength that I may make it through this...
(https://scontent-sjc3-1.xx.fbcdn.net/v/t1.0-9/90397880_2654348041329953_7203526076633448448_o.jpg?_nc_cat=101&_nc_sid=8024bb&_nc_ohc=Mfk6eywsJj8AX9Wyfww&_nc_ht=scontent-sjc3-1.xx&oh=ae187c2d164ba5aab8813af1b73c7213&oe=5E9B38E3)
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(https://pics.me.me/i-wanna-dip-my-balls-in-it-et-29264677.png)
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Shelter in Place order is really restrictive, struggling to get a good meal together.
Tonight I had to suffer through this veal osso buco with braised carrots and garlic potatoes. Please, pray for strength that I may make it through this...
(https://scontent-sjc3-1.xx.fbcdn.net/v/t1.0-9/90397880_2654348041329953_7203526076633448448_o.jpg?_nc_cat=101&_nc_sid=8024bb&_nc_ohc=Mfk6eywsJj8AX9Wyfww&_nc_ht=scontent-sjc3-1.xx&oh=ae187c2d164ba5aab8813af1b73c7213&oe=5E9B38E3)
(https://media1.tenor.com/images/4a54ac77ef739dd785b8d453a07cfa78/tenor.gif?itemid=7974451)
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(https://pics.me.me/i-wanna-dip-my-balls-in-it-et-29264677.png)
:lol
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I poached salmon for the first time in my life. It was awesome! I’ll definitely do that again
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So I've been making my own bread and pizza while bored out of my skull on quarantine. Today we try croissants:
(https://i.imgur.com/4PijBam.jpg)
Results later
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(https://i.imgur.com/jQjzf1P.jpg)
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How did you get them to realign themselves in the oven?
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Asked in french
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(https://thumbs.gfycat.com/LikelySeriousDipper-size_restricted.gif)
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Very nice...looks like you nailed the buttery, flakey aspect of them. One thing a pastry chef I used to work with did was put finishing salt on them before baking, like a pretzel. Really enhanced both flavor and texture.
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Gotta try that!
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The last bunch of saturdays my date and I have been making home cooked pizzas. I had an idea after many drinks one night while making a pepperoni pizza to put mini raviolis in vodka sauce for a pizza topping... and we made it happen last night. With some pancetta, globs of ricotta, and shredded mozzarella. :metal :metal It came out so damn good
(https://pbs.twimg.com/media/EVavo-QXQAAud38?format=jpg&name=large)
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This is the second ravioli pizza post I've seen today. It's a sign ...
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The pork tenderloin I made for dinner last night after cooking sous vide and a sear in the cast iron skillet
(https://i.imgur.com/oP2gUOT.jpg)
Ready for the table after I sliced it and added a pan sauce I made with some butter and white wine
(https://i.imgur.com/WkVQ2xf.jpg)
Some pancetta risotto I also made as a side.
(https://i.imgur.com/UXYMLb6.jpg)
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Fantastic! I love risotto too. You sure that ain't a pork loin, though? Tenderloin is usually much thinner than that.
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It's a pork loin for sure.
Solid dish bud :tup
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I was thinking small hunk of tenderloin, I cut them into thirds for solo dining, but you're right. Far too many slices for that to be a partial tenderloin.
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You guys would certainly know better than me, I didn't do the food shopping or know there was a difference :lol
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I cook pork tenderloin several times a year but don't know much about pork loin except that it's probably a bit more flavorful since tenderloin is the leanest cut of pork just like how it is on a cow as well. So basically, I'm saying your dish probably blows the healthy dishes I make out of the water, especially with that bangin pan sauce.
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This is the second ravioli pizza post I've seen today. It's a sign ...
Highly recommended and I'm sure you could do it even better. We still can't stop talking about how good that was. I think we may make it again this weekend since we have enough left over ingredients to make another.
One dish I've been making a lot over this stay home time is a breakfast bake for dinner. Super easy and very delicious. Essentially baking some cut potatos with onions, peppers, and garlic in oil/salt/pepper until mostly done then throwing on top a couple eggs and either sausage or pork roll. Then throwing cheese, scallions, and some jalapenos onto it for the final bake to melt the cheese. :metal :metal I just prepped all the veggies and potatos to make one for later.
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My dough/yeast skills are pretty weak tbh...something I was thinking about working on during this time of unemployment, but alas, there's no flour or yeast to be found anywhere.
As to the pork loin/tenderloin talk, it's a very simple difference....
Here's a pork porterhouse...
(https://www.lobels.com/images/thumbs/0001447_berkshire-pork-porterhouse-chops_882.jpeg)
The small side is the tenderloin, and is the same cut as a cow's tenderloin. The large side is the pork loin, and is the same as a strip loin/New York on a cow. They both are similar tastewise, and as with any pork, need help to really bring it out (brining/rubs/seasoning/sauces). The loin can be smoked, cured (proper canadian bacon uses the loin and cures it), hard roasted, and used for cold sliced pork. The tenderloin will get destroyed by a long smoke, I've never cured it but can't imagine it working too hot. It works better with a hard sear and served medium rare, brines and sauces are the tenderloins best friends.
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Oh, it's a T-bone! I never thought about it like that.
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This is the second ravioli pizza post I've seen today. It's a sign ...
Highly recommended and I'm sure you could do it even better. We still can't stop talking about how good that was. I think we may make it again this weekend since we have enough left over ingredients to make another.
One dish I've been making a lot over this stay home time is a breakfast bake for dinner. Super easy and very delicious. Essentially baking some cut potatos with onions, peppers, and garlic in oil/salt/pepper until mostly done then throwing on top a couple eggs and either sausage or pork roll. Then throwing cheese, scallions, and some jalapenos onto it for the final bake to melt the cheese. :metal :metal I just prepped all the veggies and potatos to make one for later.
You left out the part where you serve it in warm flour tortillas. Otherwise it sounds perfect. Oh yeah, consider Mexican chorizo for your sausage.
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Here's a pork porterhouse
*porkterhouse
Awesomely informative post.
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Oh, it's a T-bone! I never thought about it like that.
Nope, there's actually a difference between the T-bone and the porterhouse. Below is pictured a whole beef short loin (one from a pig is very similar in shape), on the top side you can see the complete tenderloin, and the bottom is the complete loin. There's a standard for how much of the tenderloin is on the cut for it to be considered a porterhouse (for beef it has to be 1.5 inch out from the bone, not sure what it is for pork). After it gets too small, then it goes to being a T-bone. On a beef short loin, you can usually get 5-7 1" thick porterhouse steaks before it gets too small.
(https://embed.widencdn.net/img/beef/uxxatgytjp/800x600px/Short%20Loin.psd?keep=c&u=7fueml)
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This is the second ravioli pizza post I've seen today. It's a sign ...
Highly recommended and I'm sure you could do it even better. We still can't stop talking about how good that was. I think we may make it again this weekend since we have enough left over ingredients to make another.
One dish I've been making a lot over this stay home time is a breakfast bake for dinner. Super easy and very delicious. Essentially baking some cut potatos with onions, peppers, and garlic in oil/salt/pepper until mostly done then throwing on top a couple eggs and either sausage or pork roll. Then throwing cheese, scallions, and some jalapenos onto it for the final bake to melt the cheese. :metal :metal I just prepped all the veggies and potatos to make one for later.
You left out the part where you serve it in warm flour tortillas. Otherwise it sounds perfect. Oh yeah, consider Mexican chorizo for your sausage.
The potatoes are already way too many carbs to add tortillas, but I've eaten it with wheat toast a few times. Chorizo is something I'm working on, been eating that more often than breakfast sausage lately just not in this meal.
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The last bunch of saturdays my date and I have been making home cooked pizzas. I had an idea after many drinks one night while making a pepperoni pizza to put mini raviolis in vodka sauce for a pizza topping... and we made it happen last night. With some pancetta, globs of ricotta, and shredded mozzarella. :metal :metal It came out so damn good
(https://pbs.twimg.com/media/EVavo-QXQAAud38?format=jpg&name=large)
Took some inspiration from this for our now weekly pizza night. My dad conveniently made ravioli in vodka sauce for dinner the other night and there was leftover sauce so half of one of our pies was vodka sauce and tortellini. It came out pretty good, but the winner of the night was my other creation. pesto, sauteed eggplant, sauteed garlic, and ricotta.
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Lemon Ricotta pasta with bacon and tomatoes.
(https://i.postimg.cc/rFfv0Jhx/20200419-190633.jpg) (https://postimg.cc/cr8DPQGL)
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:drool:
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Fuck, that looks good, Joe.
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Light and refreshing. I really liked it.
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Light pasta is an oxymoron.
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No. Ration the portions and it really was a refreshing take. I spent $2.50 on the pasta. It's like fresh made.
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Seriously, Pasta kills me. Damn diabetes. Whole wheat pasta absorbs much better, but even still, I typically just try to steer clear of it all together.
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Oh definitely with diabetes. I get that. The wife and I have been buying either high end pasta or wheat pasta.
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Another shitty night of quarantine meals...
Alaskan Halibut, east coast scallops, chard, potatoes, portabella and bacon saute.
(https://scontent-dfw5-2.xx.fbcdn.net/v/t1.0-9/p720x720/94033251_2727178987380191_7174445441482752000_o.jpg?_nc_cat=108&_nc_sid=110474&_nc_ohc=MI2CHt56d-cAX_cWk6M&_nc_ht=scontent-dfw5-2.xx&_nc_tp=6&oh=b24155567c49a94d611f94fd6fc1309c&oe=5EC658CF)
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Looks awesome. Serious question here, do you actually eat dinners that small or is it usually accompanied by something else?
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That's a six ounce piece of fish, three good sized scallops, potatoes and a whole bunch of chard wilted between two plates. I think that's a more than adequate meal.
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Maybe the lighting or closeness of the pic made it look smaller than it is to me.
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Yeah, I think the angle and that it's a pretty deep bowl makes it look deceiving.
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Yeah, I think the angle and that it's a pretty deep bowl makes it look deceiving.
That, and also high-end cuisine like that often seems to be served in pretty small portions. Thought that doesn't look small at all if that's a six oz hunk of fish.
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RJ, I think I'm going to make some steak au poivre later this week for my birthday. Any tips?
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RJ, I think I'm going to make some steak au poivre later this week for my birthday. Any tips?
Fly RJ out to NJ to cook it for you?
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Airfare's probably cheap enough :lol
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I checked yesterday, it was running around 240 to NY :lol
Tips? First, buy good meat. Get a prime grade or wagyu, or buy it from a specialty butcher. Season the meat a bit ahead of time, the salt will dry out the meat a touch and help the peppercorns stick to it better. I'd also season just one side personally, I find both sides is just too overpowering. If you can find demi glace, that'll make a massive difference too, I do believe whole foods carries small portions of it. High heat, peppercorn side of the steak first to get a really good crust on the pan. When the steak is done, saute diced shallots and garlic in the pan, add some thyme then deglaze with brandy and reduce, add the demi, some creme fraiche or cream (i personally prefer creme fraiche) and some peppercorns until the sauce is a proper consistency. Taste and season.
Some nice potatoes lyonaisse will finish out the French feel of the meal, and a good bordeaux or California Cab to smooth out the meal.
6am and I'm hungry af now. Thanks.
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Coworker brought a bottle to work on Tuesday; been wanting to try it for years, so after tasting it, I immediately ordered a bottle. I have zero tolerance for spicy things and don't usually eat hot sauce whatsoever, but things that are comically hot, like this? Yeah, I'll put myself through the ridiculous pain, because it's fun :lol
(https://i.imgur.com/RbInUpm.jpg)
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I miss spicy food, my anus cannot handle it though
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Same, bro :'( Fuckin sucks too cuz I have really good spice tolerance.
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It's the heartburn that gets me.
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Same, bro :'( Fuckin sucks too cuz I have really good spice tolerance.
Yea, I really enjoyed some good spicy food and I only started eating some indian food over the last few years but that stuff is just not good for my body so I've sadly adjusted to a spicey foodless life. I do still eat mild jalapeno peppers though, that seems to be enough spice to not upset me, same with cholula sauce and other more mild hot sauces.
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Coworker brought a bottle to work on Tuesday; been wanting to try it for years, so after tasting it, I immediately ordered a bottle. I have zero tolerance for spicy things and don't usually eat hot sauce whatsoever, but things that are comically hot, like this? Yeah, I'll put myself through the ridiculous pain, because it's fun :lol
(https://i.imgur.com/RbInUpm.jpg)
Did you watch Hot Ones? I couldn't find the Last Dab but I tried Da Bomb once and man, it hurt but I was able to handle it for the most part. I'd love to try The Last Dab.
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I mentioned this in the BBQ thread but finally posted the photos to share
Before and after of our chicken bacon ranch pizza.... came out sooo good
(https://pbs.twimg.com/media/EWU43GsWsAACmXi?format=jpg&name=4096x4096) (https://pbs.twimg.com/media/EWU43GvXYAAdxz9?format=jpg&name=4096x4096)
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You lost me at the ranch drizzle.
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You lost me at the ranch drizzle.
it wasn't a perfect drizzle, just like the shape :lol
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Tonight's dinner....
Potato gnocci, Smoked Dakota Bratwurst, squash, heirloom tomatoes, Fiscalini Bandage Wrapped Cheddar...
(https://scontent-dfw5-1.xx.fbcdn.net/v/t1.0-9/s960x960/94495965_10217242317158027_8943309198146404352_o.jpg?_nc_cat=105&_nc_sid=dd7718&_nc_ohc=fSBH-7hVYQkAX8olTVO&_nc_ht=scontent-dfw5-1.xx&_nc_tp=7&oh=6eaf7e757c737a6411891113832dcaae&oe=5EC9A6C0)
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H*ck yeah!
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Oo that looks and sounds delish
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Honestly it was something I just threw together with in house ingredients and some pre made gnocchi from the store. Really came out well though, the sweetness of the brats paired with just a touch of chili flake was quite nice.
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Honestly it was something I just threw together with in house ingredients and some pre made gnocchi from the store. Really came out well though, the sweetness of the brats paired with just a touch of chili flake was quite nice.
Fucking show off.
Cinnamon toast is what I just “throw together”
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:lol
speaking of just throwing something together with what you have... here's another "high idea"
I call it shellception, jumbo shells and mini shells mac and cheese
(https://pbs.twimg.com/media/EWjHjGeXQAANvan?format=jpg&name=4096x4096)
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Honestly it was something I just threw together with in house ingredients and some pre made gnocchi from the store. Really came out well though, the sweetness of the brats paired with just a touch of chili flake was quite nice.
Fucking show off.
Cinnamon toast is what I just “throw together"
I mean honestly, if anyone spends 40+ hours a week cooking for 30+ years in a wide variety of high end professional culinary environments, and can't just "throw together" something amazing out of fridge extras, they seriously wasted their life. :lol
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Great, so the fact I can’t do anything with my career means I’ve wasted my life.
(https://media.tenor.com/images/77afc30be1ef72b8fe4c4f365860f1a5/tenor.gif)
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No Chad. You're just not creative you poor soul.
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Great, so the fact I can’t do anything with my career means I’ve wasted my life.
You can still eat.
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It's not every day when Red Lobster even likes your breakfast :lol
We made the homemade cheddar bay biscuits yesterday to use for a bacon egg and cheese sandwich... that Red Lobster actually tweeted me back :metal
https://twitter.com/Cramx3/status/1259168003469594631 (https://twitter.com/Cramx3/status/1259168003469594631)
(https://pbs.twimg.com/media/EXl2n2oWAAAlhWd?format=jpg&name=large)
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I made focaccia today. So easy. The family literally raved.
https://www.bonappetit.com/recipe/easy-no-knead-focaccia
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I made focaccia today. So easy. The family literally raved.
https://www.bonappetit.com/recipe/easy-no-knead-focaccia
Good recipe, might have to try it. Also love how the website presents it, and how it's not preluded by some bullshit, overly sentimental story about her grandmother.
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Going to bake some haddock today with panko bread crumbs.
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I made focaccia today. So easy. The family literally raved.
https://www.bonappetit.com/recipe/easy-no-knead-focaccia
Good recipe, might have to try it. Also love how the website presents it, and how it's not preluded by some bullshit, overly sentimental story about her grandmother.
:tup
Yes. Why does most every recipe have to have a backstory blog?
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I made focaccia today. So easy. The family literally raved.
https://www.bonappetit.com/recipe/easy-no-knead-focaccia
Good recipe, might have to try it. Also love how the website presents it, and how it's not preluded by some bullshit, overly sentimental story about her grandmother.
:tup
Yes. Why does most every recipe have to have a backstory blog?
I saw one site that had a 'skip to recipe' button right before all the bullshit. I read the bullshit out of respect hahaha
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Beef porchetta....holy mother of god...
https://www.youtube.com/watch?v=1GfuKF4uENc (https://www.youtube.com/watch?v=1GfuKF4uENc)
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Awesome AF! I’m going to need a bigger smoker!!
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Is anyone else familiar with Sam The Cooking Guy's YT channel (https://www.youtube.com/channel/UCbRj3Tcy1Zoz3rcf83nW5kw)? I've been binge watching him the last several days and I find him hilarious and quite informative about cooking. I enjoy watching him way more than the TV chefs.
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Is anyone else familiar with Sam The Cooking Guy's YT channel (https://www.youtube.com/channel/UCbRj3Tcy1Zoz3rcf83nW5kw)? I've been binge watching him the last several days and I find him hilarious and quite informative about cooking. I enjoy watching him way more than the TV chefs.
Yes!
He's great, he has this sarcastic irreverence about him that I find endearing.
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Tried a reverse sear with my new cast iron pan. I'm no Lonestar so my ingredient list was extremely minimal: Beef, Himalayan pink sea salt (marinate for 24 hrs+), and butter applied just before searing after a 250F oven bake to 130F internal temp.
(https://i.imgur.com/uOdz4ZP_d.webp?maxwidth=640&shape=thumb&fidelity=medium)
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Looks perfect!
The only thing I would have done different is add a layer of black pepper just before searing. But, like you say, I'm no lonestar. :)
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Tried a reverse sear with my new cast iron pan. I'm no Lonestar so my ingredient list was extremely minimal: Beef, Himalayan pink sea salt (marinate for 24 hrs+), and butter applied just before searing after a 250F oven bake to 130F internal temp.
(https://i.imgur.com/uOdz4ZP_d.webp?maxwidth=640&shape=thumb&fidelity=medium)
I'm not sure what the difference would be, but I do mine quite a bit hotter. Off the top of my head I think I'm preheating the cast iron in a 450° degree oven, something like 1 minute per side on the burner on high, and then back into the oven for about a minute or so. I know the whole process takes all of about 4 minutes or so. No idea where I learned that, but I've liked the results.
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I'm not sure what the difference would be, but I do mine quite a bit hotter. Off the top of my head I think I'm preheating the cast iron in a 450° degree oven, something like 1 minute per side on the burner on high, and then back into the oven for about a minute or so. I know the whole process takes all of about 4 minutes or so. No idea where I learned that, but I've liked the results.
Interesting, I've heard of throwing the cast iron in the oven to evenly heat the pan, but the time in the oven at 250F gives the stovetop plenty of time to distribute the heat through the cast iron.
I'll have to try your method to compare the value (if any) to taking the time at a lower temp. :tup
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I'm not sure what the difference would be, but I do mine quite a bit hotter. Off the top of my head I think I'm preheating the cast iron in a 450° degree oven, something like 1 minute per side on the burner on high, and then back into the oven for about a minute or so. I know the whole process takes all of about 4 minutes or so. No idea where I learned that, but I've liked the results.
Interesting, I've heard of throwing the cast iron in the oven to evenly heat the pan, but the time in the oven at 250F gives the stovetop plenty of time to distribute the heat through the cast iron.
I'll have to try your method to compare the value (if any) to taking the time at a lower temp. :tup
Sorry I don't remember the specifics. I just recall that it was very hot and very fast. Like, have everything else ready before you throw the steaks on. Also, you obviously can't use butter with my method. I usually have ghee around so that's what I'd have used.
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Had a craving...turkey roulad, sour cream mashers, maple sausage stuffing, bacon braised brussels. I'm so fucking stuffed.
(https://scontent-ort2-2.xx.fbcdn.net/v/t1.0-9/99282834_2800353093396113_1621433936167043072_o.jpg?_nc_cat=109&_nc_sid=110474&_nc_ohc=84wD8Gg5ppUAX-GwO8v&_nc_ht=scontent-ort2-2.xx&oh=7df20a04867de9fafe822799243bcea6&oe=5EEEAC17)
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What did you start with for a turkey? A breast or a full bird?
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What did you start with for a turkey? A breast or a full bird?
It's a store bought roulade, dark meat rolled in breast meat.
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Nothing special but I made a burger today. I devoured it 2 mins later. Now i'm a happy man.
(https://i.imgur.com/qExDwUj.jpg)
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:hefdaddy
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yum yum
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Had burgers yesterday myself, MrBoom_shack-a-lack (fuck that's awkward to type), but they didn't look as awesome as yours. Mmmmm.
Came in here to post Friday night's creation. Pistachio crusted cod fillets. Sorry I didn't get a picture after baking them, but honestly they looked much the same with a few of the bits browner.
(https://i.imgur.com/DPtzzm5.jpg?1)
This was good enough that I wrote down what I did, so I'd remember the next time.
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Had burgers yesterday myself, MrBoom_shack-a-lack (fuck that's awkward to type), but they didn't look as awesome as yours. Mmmmm.
Thx man, it turned out great. Oh I know about my name....it's stupid as hell. That's what you get for choosing a stupid name for a site you only thought you would visit once or twice.... Damn you DTF!
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Got some fresh chicken wings from the Butcher Saturday morning, and learned the trick of dusting them with baking powder to get a crispiness from baking as good as deep frying - helps that I have a convection oven too. Damn they were good. No going back to prepared frozen wings ever again.
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Got Chimichangas for dinner tonight. They were delicious
(https://i.pinimg.com/564x/97/5b/c3/975bc3bb450e7b2fc97b58f5be0ce0d4.jpg)
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I don't have a picture, because I'm bad at taking pictures, but I had a vegetarian crepe (filled with mushrooms, peppers, onions, tomatoes, avocados) and a smores crepe from this place called Crepes Maison in Cypress, CA. It's run by one guy, but he made some pretty darn good crepes that I don't mind driving 10 miles to come back to.
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Got some fresh chicken wings from the Butcher Saturday morning, and learned the trick of dusting them with baking powder to get a crispiness from baking as good as deep frying - helps that I have a convection oven too. Damn they were good. No going back to prepared frozen wings ever again.
I coat mine in a mix of corn starch and whatever rub I'm using. I put them out on my Weber Kettle running on lump charcoal and they come out amazing. There's an audible crunch when biting into them, and it's not a burnt crunch. I'll have to give baking powder a try. Does the baking powder add any kind of flavor? The corn starch adds none of any kind.
(https://i.redd.it/co6g314s92l61.jpg)
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Interesting... I may have to try that as well.
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I've heard both, and neither will affect the flavor in any way.
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What's that cone in the center there keeping the charcoal?
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It's called the Vortex. It concentrates all the heat through the smaller opening at the top, and the heat evenly travels around the walls of the grill. Think of it like a volcano going off, but for some reason there's no lava coming out of it. It gives the grill a convection-like effect and can get up to 600°F if you need it too. I've put a pizza stone over it and done a pie that way. It comes out great. If you've got a Kettle, I'd highly recommend getting a Vortex. It's probably my most used/favorite accessory I have for the thing.
However, the heat it throws off can really fuck up the stock grate. I bought a heavier duty one that you can actually remove the center from just for this purpose. I leave it in though because I don't run it at full airflow and it allows me to cook more wings at a time.
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Anyone here ever have "pork shank"? I've never seen these before but figured I'd give them a go tonight. Not sure what to expect.
(https://i.redd.it/pa3mkih9xmm61.jpg)
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Nope, but looks good.
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We served those at my last job, pretty dope product, enjoy.
If you dig that, then look into the wonderful world of braising, the only cooking method sexier than smoking in my humble opinion.
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Got some fresh chicken wings from the Butcher Saturday morning, and learned the trick of dusting them with baking powder to get a crispiness from baking as good as deep frying - helps that I have a convection oven too. Damn they were good. No going back to prepared frozen wings ever again.
Does the baking powder add any kind of flavor? The corn starch adds none of any kind.
Hadn't popped in her for a while. Short answer, no. For some reason, it doesn't agree with jingle.son - he had massive gastrointestinal issues after eating them. Oh well, his loss. I did find using too much baking powder does make them a little 'starchy'. No noticable flavour issues, just a subtly different kind of texture or crisp to them than deep frying would bring about.
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Hadn't popped in her for a while.
Try slowing down. Sometimes you can intensify the sensation more by going easy. It might get the job done.
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Hadn't popped in her for a while.
Try slowing down. Sometimes you can intensify the sensation more by going easy. It might get the job done.
:rollin :rollin Amazing how much of a difference one letter can make!
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Last three posts... :rollin
So we went out for dinner last night and the restaurant/tavern we went to...well I ordered fries with my burger and goddamn, they were the crunchy battered fries.
@Lonestar....why do places do this?
Is it too much to ask to simply slice a fucking potato and deep fry it? What goes into thinking that they should be dipped in some sort of batter?
I start to question whether there are even potatoes in there in the first place.
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If it's what I'm thinking it's actually a bought fry from lamb and Wesson, they use potato starch on the outside to enhance the crispness. Doing in house fries is a shit ton of labor, so they've taken all types of paths to enhance the purchased product
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OK..that makes sense. The L&W fries are awful. My wife bought them once when they were on sale.
They just come across like fake fries.
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Hadn't popped in her for a while.
Try slowing down. Sometimes you can intensify the sensation more by going easy. It might get the job done.
And thinking about the in-laws. :lol
Some of the best fries I ever had was at a Lebanese restaurant in my hometown of Lawrence, Ma. Bishops was the restaurant. Sinfully great.
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OK guys, how about a little informal DTF Food Poll..
So my wife and I are complete opposites on a number of things.
When you guys go to the deli, do you order Sliced Meat (which is what my wife calls what she buys) or Cold Cuts (which is what I call what I buy)?
Also, when boneless chicken breast is on sale at the store, I'm sure you all are like us, where we buy 3 or 4 packages and freeze it. Before you freeze it, do you trim it up first (what I do) or do you just freeze the breast without trimming it first, only to have to do it when you cook it (what my wife does)?
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OK guys, how about a little informal DTF Food Poll..
So my wife and I are complete opposites on a number of things.
When you guys go to the deli, do you order Sliced Meat (which is what my wife calls what she buys) or Cold Cuts (which is what I call what I buy)?
I buy specific things. It's smoked turkey, or roast beef, etc. I suppose when I have referred to them collectively I've used "deli meats."
Also, when boneless chicken breast is on sale at the store, I'm sure you all are like us, where we buy 3 or 4 packages and freeze it. Before you freeze it, do you trim it up first (what I do) or do you just freeze the breast without trimming it first, only to have to do it when you cook it (what my wife does)?
First off, buy thighs.
Secondly, when I did buy chicken breasts to stick in the freezer, I individually vac-packed them, so it made since to clean/trim them then. The other option was to clean/trim/slice them and then freeze them vac-packed with marinade. Forty five minutes of prep and I could have a dozen individual packages of chicken ready to hit the wok or the grill in five minutes.
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I've called it lunch meat my whole life
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"deli meats."
lunch meat
:tup :tup
First off, buy thighs.
Secondly, when I did buy chicken breasts to stick in the freezer, I individually vac-packed them, so it made since to clean/trim them then. The other option was to clean/trim/slice them and then freeze them vac-packed with marinade. Forty five minutes of prep and I could have a dozen individual packages of chicken ready to hit the wok or the grill in five minutes.
My wife will buy thighs once in a while, usually if we're going to have a party/cookout. They're not something we regularly eat though.
We don't have a vac pak. My wife is the cook. She'll usually defrost/marinate.
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When you guys go to the deli...
I get all my food from the grocery store, which, of course has a deli section, but if you mean an actual deli, I am not sure I have been to a deli in my life.
I am certain I have never used the words "cold cuts."
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When you guys go to the deli...
I get all my food from the grocery store, which, of course has a deli section, but if you mean an actual deli, I am not sure I have been to a deli in my life.
I am certain I have never used the words "cold cuts."
Yeah, I was assuming the grocery store section generally, but I suppose it doesn't matter.
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Deli meat.
And Bart is right, buy thighs. I never freeze personally, but it really doesn't matter whether you trim before or after.
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Deli meat.
:tup
I never freeze personally, but it really doesn't matter whether you trim before or after.
Even though we can find a store with chicken breast on sale each week, we usually buy in multiples.
And I know it doesn't matter, I was just wondering what peoples' habits are as my wife and I take opposite approaches.
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If you're buying tray packs, then take it out of the tray, trim it, throw it in a ziplok bag and squeeze as much air as you can out of it before sealing (a good trick is to submerge it in water up to the zipper part so the water pushes all the air out). If you're buying something already vacuum sealed, leave it and freeze it as such.
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OK guys, how about a little informal DTF Food Poll..
So my wife and I are complete opposites on a number of things.
When you guys go to the deli, do you order Sliced Meat (which is what my wife calls what she buys) or Cold Cuts (which is what I call what I buy)?
Also, when boneless chicken breast is on sale at the store, I'm sure you all are like us, where we buy 3 or 4 packages and freeze it. Before you freeze it, do you trim it up first (what I do) or do you just freeze the breast without trimming it first, only to have to do it when you cook it (what my wife does)?
Never used the term cold cuts but that seems more an American term? Over here we just say deli meats normally.
I eat a lot of chicken breast but I hate freezing it. Maybe it's psychosomatic but I just find it never cooks or taste as good after being frozen. I just buy it as I need it regardless of price. If I were freezing though, I would normally cut and trim first before freezing. Do it all at once and that would make it easy when getting it out.
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I've always called them "cold cuts" maybe thats a northeast US regional thing? I've heard people say deli meats, but that's not the norm over here.
As for freezing chicken, if it's in a sealed bag, I do nothing just throw the whole bag into the freezer (costco sells those 3 packs of chicken, I cut them to seperate the 3 bags and into the freezer they go). If I got to a local mart, I'lll pop them into a freezer bag myself but I don't trim or clean them. In fact, I don't think I ever clean my chicken. I don't normally trim them either unless it's really fatty.
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Ok, for the few of you not on my IG or FB, I had to break out the A game for a score of some very rare fresh Copper River salmon. For those not familiar, it's a river in Alaska, and the run of salmon up there is very, very limited. To get it fresh the window is about a month long. Due to the cold waters and strenuous swim, the salmon have a rare combo of being extra firm and extra fatty. It's some seriously got tier stuff, and I normally am not a salmon fan... served here with a saute of fingerling potatoes, hen of the wood mushrooms, caramelized onion, and a grape must reduction...
So fucking good...
(https://scontent-ort2-2.xx.fbcdn.net/v/t1.6435-9/201128694_3860504320714313_3828144446580699187_n.jpg?_nc_cat=109&ccb=1-3&_nc_sid=730e14&_nc_ohc=-D34JlJWAtcAX-9W7Il&_nc_ht=scontent-ort2-2.xx&oh=3135b07e1d7ba6ae1a55d79fd858b1a8&oe=60CBC21B)
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That looks great, I hardly eat fish, but if I do it's usually salmon which I really enjoy so I'd probably love that.
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That looks great, I hardly eat fish, but if I do it's usually salmon which I really enjoy so I'd probably love that.
This stuff is seriously next teir, such a clean flavor.
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Looks like sperm circling the plate!
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:lol
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RJ, do you sear the salmon? What did you cook it in the oven on?
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RJ, do you sear the salmon? What did you cook it in the oven on?
Do a sear in a hot pan, but not smoking, on each side to get the proper color, then finish in the oven, about 450 for five or so minutes.
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I usually do the lazy man way. In foil on the grill. Lay it on asparagus, add butter, lemon, pepper and a sprig of dill.
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I usually do the lazy man way. In foil on the grill. Lay it on asparagus, add butter, lemon, pepper and a sprig of dill.
Yeah, I often throw it on the grill in foil myself.
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I am not a foodie. I would be happy with a bag of Doritos and a Coke for dinner. Whenever people were talking about Wagyu, I had to look up what that was. That being said, I do not get the fascination with salmon. It is a big part of our economy up here, so that informs its local popularity a bit. But just the taste... I cannot get why it is so popular.
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I am not a foodie. I would be happy with a bag of Doritos and a Coke for dinner. Whenever people were talking about Wagyu, I had to look up what that was.
I agree. The only way I like my tenderloin or ribeye is sliced thin between two slices of bread and a glob of Hellman's.
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I am not a foodie. I would be happy with a bag of Doritos and a Coke for dinner. Whenever people were talking about Wagyu, I had to look up what that was.
I agree. The only way I like my tenderloin or ribeye is sliced thin between two slices of bread and a glob of Hellman's.
Sigh.... I don't know man, guess we're just creatures of a different type. For me there are very few pleasures in life like good quality ingredients taken to the peak of their potential. A dear friend of mine and I are currently trying to score reservations to the French Laundry in Yountville, arguably one of the best restaurants in the US over the last 15 years or so. It's a 3 Michelin star place, and it's chef Thomas Keller revolutionized and defined restaurant dining for a generation. It's number one on my bucket list. The price tag will be 350/person before tip, probably 450 after, and I will gladly pay every penny of that for the experience.
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I mean I love Salmon when it comes to stuff like sushi (Philadelphia rolls, baby) and poke, but I don't know if I would go out of my way to spend like $20+ to get a high quality salmon topped off with solid sides and all. Then again, I'm also of a different kind that will be more frugal when it comes to the stuff I buy when I get takeout.
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I am not a foodie. I would be happy with a bag of Doritos and a Coke for dinner. Whenever people were talking about Wagyu, I had to look up what that was.
I agree. The only way I like my tenderloin or ribeye is sliced thin between two slices of bread and a glob of Hellman's.
Sigh.... I don't know man, guess we're just creatures of a different type. For me there are very few pleasures in life like good quality ingredients taken to the peak of their potential. A dear friend of mine and I are currently trying to score reservations to the French Laundry in Yountville, arguably one of the best restaurants in the US over the last 15 years or so. It's a 3 Michelin star place, and it's chef Thomas Keller revolutionized and defined restaurant dining for a generation. It's number one on my bucket list. The price tag will be 350/person before tip, probably 450 after, and I will gladly pay every penny of that for the experience.
WTF are you going to buy for $350? I suppose if you have it, it's like buying tickets to the superbowl I guess.
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I had a Wagyu meatloaf dinner for $22. Totally worth it. That was a steal.
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If Wagyu is that special, why would you have it in meatloaf? Why would anyone have meatloaf?
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Tim, hating on meatloaf?
Did you sell your tastebuds and soul to the devil?
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Meatloaf is like a hamburger cake, which on the surface doesn't sound that bad, but with fillers and extenders it just makes it gross.
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Why would anyone have meatloaf?
It's no coincidence we get on so well. Quote of the day.
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Ok, for the few of you not on my IG or FB, I had to break out the A game for a score of some very rare fresh Copper River salmon. For those not familiar, it's a river in Alaska, and the run of salmon up there is very, very limited. To get it fresh the window is about a month long. Due to the cold waters and strenuous swim, the salmon have a rare combo of being extra firm and extra fatty. It's some seriously got tier stuff, and I normally am not a salmon fan... served here with a saute of fingerling potatoes, hen of the wood mushrooms, caramelized onion, and a grape must reduction...
So fucking good...
(https://scontent-ort2-2.xx.fbcdn.net/v/t1.6435-9/201128694_3860504320714313_3828144446580699187_n.jpg?_nc_cat=109&ccb=1-3&_nc_sid=730e14&_nc_ohc=-D34JlJWAtcAX-9W7Il&_nc_ht=scontent-ort2-2.xx&oh=3135b07e1d7ba6ae1a55d79fd858b1a8&oe=60CBC21B)
I saw this on IG and it looks amazing. I need to fire up some salmon soon.
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I'm a meatloaf fan
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Ok, for the few of you not on my IG or FB, I had to break out the A game for a score of some very rare fresh Copper River salmon. For those not familiar, it's a river in Alaska, and the run of salmon up there is very, very limited. To get it fresh the window is about a month long. Due to the cold waters and strenuous swim, the salmon have a rare combo of being extra firm and extra fatty. It's some seriously got tier stuff, and I normally am not a salmon fan... served here with a saute of fingerling potatoes, hen of the wood mushrooms, caramelized onion, and a grape must reduction...
So fucking good...
(https://scontent-ort2-2.xx.fbcdn.net/v/t1.6435-9/201128694_3860504320714313_3828144446580699187_n.jpg?_nc_cat=109&ccb=1-3&_nc_sid=730e14&_nc_ohc=-D34JlJWAtcAX-9W7Il&_nc_ht=scontent-ort2-2.xx&oh=3135b07e1d7ba6ae1a55d79fd858b1a8&oe=60CBC21B)
I saw this on IG and it looks amazing. I need to fire up some salmon soon.
The copper river salmon company approved with a like and comment on my post :biggrin:
I am not a foodie. I would be happy with a bag of Doritos and a Coke for dinner. Whenever people were talking about Wagyu, I had to look up what that was.
I agree. The only way I like my tenderloin or ribeye is sliced thin between two slices of bread and a glob of Hellman's.
Sigh.... I don't know man, guess we're just creatures of a different type. For me there are very few pleasures in life like good quality ingredients taken to the peak of their potential. A dear friend of mine and I are currently trying to score reservations to the French Laundry in Yountville, arguably one of the best restaurants in the US over the last 15 years or so. It's a 3 Michelin star place, and it's chef Thomas Keller revolutionized and defined restaurant dining for a generation. It's number one on my bucket list. The price tag will be 350/person before tip, probably 450 after, and I will gladly pay every penny of that for the experience.
WTF are you going to buy for $350? I suppose if you have it, it's like buying tickets to the superbowl I guess.
The meal is a twelve course experience spanning over 2 hours. It's not your average dinner. The most I ever spent on tickets was 330 to see Waters The Wall show. I would definitely relate this experience to that.
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It's just about what you are passionate about. I may not want to spend $300 on a dinner, but if someone else does, that's all good. Doesn't impact me. I spend money on my computer that someone else probably scratches their head thinking what a waste, but it's what I am passionate about.
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Exactly. Do an image search of French Laundry food and check out their stuff. Straight up works of art.
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Tim still wears his Mickey Mouse shirt from his teens still. (Fucking skinny bastard :lol) so that's all he knows about Laundry and food combined.
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I still eat Steak-ums!!
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I still eat Steak-ums!!
:lol haven't had those in years, but they are good
I've honestly haven't come close to really enjoying food to it's fullest. I'm kind of content with what I typically eat. But I do like to try out new things and especially when traveling to try and eat the local foods. You probably won't see me eating Wagyu or Copper River Salmon other than a rare special occasion, but I'd imagine they are delicious and it seems totally "normal" IMO for people to want to try these out if you are a foodie.
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I still eat Steak-ums!!
Remember Deviled Ham Spread? Pure salt. LOL
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I heard from a podcast of this Youtube/Twitch Streamer of how he spent $400.00 dining at this 3-star Michelin Restaurant in Chicago called Alinea and, to him, this was legit the best meal he has ever had and that it wasn't just the quality of food that was worth the price, but how the waiters presented where it's like a show or art that makes the dining experience as well.
I can understand spending a lot of money on something other people wouldn't do. I spent $250.00 back in 2019 to go to the Alter Bridge listening party to hear their latest album, at the time, a month before it went out in stores and get to meet the band for a brief moment and see them play a brief live set (which at the time, it was almost two years since they played a show). It wouldn't be worth it to anyone, but to a long-time fan like me who was willing and wanting to travel out-of-state, that was an opportunity I don't want to miss.
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Steak guys might eat wagyu
Car guys might rent a Ferrari
Gun guys might rent time on a gatling gun
Music buffs might buy VIP packages
Thrill seekers might jump out of a plane
Everyone's got something they'd be willing to splurge on to experience before they die.
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Steak guys might eat wagyu
Car guys might rent a Ferrari
Gun guys might rent time on a gatling gun
Music buffs might buy VIP packages
Thrill seekers might jump out of a plane
Everyone's got something they'd be willing to splurge on to experience before they die.
Yup, the only difference is that us as humans, we all eat food and therefore we all have opinions on it.
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Exactly. Do an image search of French Laundry food and check out their stuff. Straight up works of art.
The French Laundry is still on my bucket list of places to visit. My wife and I had reservations but had to cancel (and cancel the vacation along with it) because of covid.
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I still eat Steak-ums!!
Remember Deviled Ham Spread? Pure salt. LOL
My mom used to make a version of deviled ham spread by taking a meat grinder and grinding up leftover ham, mix it with a little mustard and send me to school with a sammich for lunch.
Good eatin baby! :metal
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Exactly. Do an image search of French Laundry food and check out their stuff. Straight up works of art.
The French Laundry is still on my bucket list of places to visit. My wife and I had reservations but had to cancel (and cancel the vacation along with it) because of covid.
Heartbreaking.
I heard from a podcast of this Youtube/Twitch Streamer of how he spent $400.00 dining at this 3-star Michelin Restaurant in Chicago called Alinea and, to him, this was legit the best meal he has ever had and that it wasn't just the quality of food that was worth the price, but how the waiters presented where it's like a show or art that makes the dining experience as well.
Alinea, and it's chef Grant Achatz, is what the next generation of chefs will model their highest talent after. What he does with food is borderline impossible. Not just that, but what he's been through in his career makes him one of the most intriguing people in the culinary world. He went through a severe bout with mouth cancer where they gave him a 50% chance of living, and even then it would be without his tongue or half his jaw. He lost his ability to taste for a time, and still ran a 3 star michelin restaurant WITHOUT HIS FUCKING SENSE OF TASTE. That's Beethoven level shit. There's a great documentary on him on Netflix that I'd suggest to everyone...It's on season 2 of Chef's Table
Here's a sample of Alinea, the final course of a twenty course dinner... https://youtu.be/qofsdSMuGbg (https://youtu.be/qofsdSMuGbg)
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Not shown: How do you eat the damn thing? :lol
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Not shown: How do you eat the damn thing? :lol
Right off the table yo.
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Not shown: How do you eat the damn thing? :lol
Like a man. :lol
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I still eat Steak-ums!!
Remember Deviled Ham Spread? Pure salt. LOL
We didn't have that, but there was plenty of Spam in my house growing up.
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My younger brother was ruthless to my parents with the dinners made. Once my parents found a new recipe, we'd have the dish every week. So I'd hear my brother say sarcastically, "We going to have Puff Chicken again?" :lol
Then he'd call my mom's meatballs "Loafballs" because they tasted like my mom's meatloaf. :lol
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That's funny. :lol
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If you saw his sarcastic face you'd want to kill him. I could barely keep my food in my mouth. I was laughing so hard.
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Exactly. Do an image search of French Laundry food and check out their stuff. Straight up works of art.
The French Laundry is still on my bucket list of places to visit. My wife and I had reservations but had to cancel (and cancel the vacation along with it) because of covid.
Heartbreaking.
I heard from a podcast of this Youtube/Twitch Streamer of how he spent $400.00 dining at this 3-star Michelin Restaurant in Chicago called Alinea and, to him, this was legit the best meal he has ever had and that it wasn't just the quality of food that was worth the price, but how the waiters presented where it's like a show or art that makes the dining experience as well.
Alinea, and it's chef Grant Achatz, is what the next generation of chefs will model their highest talent after. What he does with food is borderline impossible. Not just that, but what he's been through in his career makes him one of the most intriguing people in the culinary world. He went through a severe bout with mouth cancer where they gave him a 50% chance of living, and even then it would be without his tongue or half his jaw. He lost his ability to taste for a time, and still ran a 3 star michelin restaurant WITHOUT HIS FUCKING SENSE OF TASTE. That's Beethoven level shit. There's a great documentary on him on Netflix that I'd suggest to everyone...It's on season 2 of Chef's Table
Here's a sample of Alinea, the final course of a twenty course dinner... https://youtu.be/qofsdSMuGbg (https://youtu.be/qofsdSMuGbg)
He was a guest judge on I think it was Master Chef with Gordon Ramsey, and you're spot on, the guy is legit impressive. He made this dish that is best described as a culinary Rube GOldberg device, with a globe of I think it was chocolate exploding and releasing it's contents on the plates below. Amazing, and the Master Chef contestants just had this look on their faces like "this is SO out of my league".
I'd pay for that.
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Exactly. Do an image search of French Laundry food and check out their stuff. Straight up works of art.
Done.
(https://media-cdn.tripadvisor.com/media/photo-p/13/48/77/e6/photo9jpg.jpg)
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSWnI8tzSwl8dfsNEPJAbpQIUjpVYRnHb45JQ&usqp=CAU)
Lonestar, brother, friend, I love you man but..
WTF do I do with this? :lol
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Meatloaf is like a hamburger cake, which on the surface doesn't sound that bad, but with fillers and extenders it just makes it gross.
Surprising, I'm sure, no one, I love meatloaf. It's not grand cuisine, but what's better than a hamburger cake???
See, that's where I'm at; I can appreciate good food (two of the top three meals I've ever had were at Emeril's Delmonico's and K-Paul's, both in New Orleans) but I also enjoy going to Bob's Clam Hut up in Kittery and eating fried stuffs out of a paper box. I think it depends if you just look at food as "food" or also as a potential part of a larger sensory experience.
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I think it depends if you just look at food as "food" or also as a potential part of a larger sensory experience.
Or even as art which those pics TAC posted kind of feel like. It might (and likely) tastes good too. But those types of meals (basing entirely on the pictures) are not about stuffing your face. A lot of it is about the experience sensory from looks, touch, smell and taste.
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Meatloaf is like a hamburger cake, which on the surface doesn't sound that bad, but with fillers and extenders it just makes it gross.
Surprising, I'm sure, no one, I love meatloaf. It's not grand cuisine, but what's better than a hamburger cake???
Speaking of hamburger cake, I have a story.
When my stepson was young, before my kids were born, we found out there was a restaurant in Salem that served a one pound hamburger. It was a ride, but my wife figured it would be fun for all of us to do. So when we finally find the place, it was kind of a deli style place, I ordered the one pounder. We were just going to split it.
So anyway, when they served it, it was a four fucking quarter pounders stacked on top of each other. WTF? I wanted my giant hamburger.
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Exactly. Do an image search of French Laundry food and check out their stuff. Straight up works of art.
Done.
(https://media-cdn.tripadvisor.com/media/photo-p/13/48/77/e6/photo9jpg.jpg)
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcSWnI8tzSwl8dfsNEPJAbpQIUjpVYRnHb45JQ&usqp=CAU)
Lonestar, brother, friend, I love you man but..
WTF do I do with this? :lol
Those are two of twelve courses... The bottom one is a staple oysters and pearls. His theory is that the palate gets satiated and even overloaded and can't really fully enjoy the wide variety of flavors after a few bites, so the plates are limited to just two or three bites to keep things fresh and alive. You're thinking in caveman like 48 ounce porterhouse dining, that more is better, and you couldn't be further from the truth. This isn't just a dinner, this is one of the highest masters of the craft taking you on a soaring culinary journey pretty much unparalleled in the world.
The top dish I haven't seen, but it looks like a salmon, with a half egg with aspic where the yolk should be. Insane fucking technique involved, and the plating is so fucking perfect that comparatively I'm a cafeteria cook in a middle school
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I think it's so expensive because they have to hire two dishwashers for every guest. ;D
Alright, I'm done. I'm just bustin'. :)
I'm sure it's quite an experience.
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Ironically enough, the pay there is shit for the cooks. You work to have French Laundry on your resume.
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Alinea, and it's chef Grant Achatz, is what the next generation of chefs will model their highest talent after. What he does with food is borderline impossible. Not just that, but what he's been through in his career makes him one of the most intriguing people in the culinary world. He went through a severe bout with mouth cancer where they gave him a 50% chance of living, and even then it would be without his tongue or half his jaw. He lost his ability to taste for a time, and still ran a 3 star michelin restaurant WITHOUT HIS FUCKING SENSE OF TASTE. That's Beethoven level shit. There's a great documentary on him on Netflix that I'd suggest to everyone...It's on season 2 of Chef's Table
Here's a sample of Alinea, the final course of a twenty course dinner... https://youtu.be/qofsdSMuGbg (https://youtu.be/qofsdSMuGbg)
"I'm sorry... I ordered the STRAWBERRY." :)
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Alinea, and it's chef Grant Achatz, is what the next generation of chefs will model their highest talent after. What he does with food is borderline impossible. Not just that, but what he's been through in his career makes him one of the most intriguing people in the culinary world. He went through a severe bout with mouth cancer where they gave him a 50% chance of living, and even then it would be without his tongue or half his jaw. He lost his ability to taste for a time, and still ran a 3 star michelin restaurant WITHOUT HIS FUCKING SENSE OF TASTE. That's Beethoven level shit. There's a great documentary on him on Netflix that I'd suggest to everyone...It's on season 2 of Chef's Table
Here's a sample of Alinea, the final course of a twenty course dinner... https://youtu.be/qofsdSMuGbg (https://youtu.be/qofsdSMuGbg)
"I'm sorry... I ordered the STRAWBERRY." :)
Most places at this level, you never even see a menu. You don't order. You just buckle in and enjoy the ride.
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Alinea, and it's chef Grant Achatz, is what the next generation of chefs will model their highest talent after. What he does with food is borderline impossible. Not just that, but what he's been through in his career makes him one of the most intriguing people in the culinary world. He went through a severe bout with mouth cancer where they gave him a 50% chance of living, and even then it would be without his tongue or half his jaw. He lost his ability to taste for a time, and still ran a 3 star michelin restaurant WITHOUT HIS FUCKING SENSE OF TASTE. That's Beethoven level shit. There's a great documentary on him on Netflix that I'd suggest to everyone...It's on season 2 of Chef's Table
Here's a sample of Alinea, the final course of a twenty course dinner... https://youtu.be/qofsdSMuGbg (https://youtu.be/qofsdSMuGbg)
"I'm sorry... I ordered the STRAWBERRY." :)
Most places at this level, you never even see a menu. You don't order. You just buckle in and enjoy the ride.
Yeah, and I personally love that. I'll even do that at restaurants that have menus. You have to be careful with this, since there is a level of trust (that I don't get the salmon just because it's about to expire) but I will often ask either the server or the chef to just make something "with beef" or "from the pasta selections". I remember I did that at a restaurant in Vegas (I have no idea which one it was other than it was Italian); I couldn't decide and so I said to the bartender (I was sitting at the bar) "ask the chef which of these he'd want me to eat" and I pointed to one section. Now, I know that the guy cooking probably didn't hand-develop the menu and all, but as I was finishing my meal he actually came out and asked how it was. I think he was kind of thrilled that some one actually gave a shit what he thought. (It was DELICIOUS, by the way).
Lonestar, do you like if or when people ask you to just make something? I know you run the risk that they not like the meal not because you didn't cook it right but because "they don't like artichokes" or something, but I already know I won't do that.
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I feel like if you are going to ask something like that you can't be like TAC and not like onions for example
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I feel like if you are going to ask something like that you can't be like TAC
Who'd want that?
There, I saved everyone the trouble.
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:lol
@stads...i always love that, though it's usually regulars so they're more open to experiment. My special thrill is getting forward notice on a special diet (vegan, gf, etc and being able to plan something exquisite, usually they get shut out to very limited options. Being able to really wow them is always a good feather in my cap.
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My fucking mother would still find something to complain about. :lol
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Meatloaf is like a hamburger cake, which on the surface doesn't sound that bad, but with fillers and extenders it just makes it gross.
Surprising, I'm sure, no one, I love meatloaf. It's not grand cuisine, but what's better than a hamburger cake???
See, that's where I'm at; I can appreciate good food (two of the top three meals I've ever had were at Emeril's Delmonico's and K-Paul's, both in New Orleans) but I also enjoy going to Bob's Clam Hut up in Kittery and eating fried stuffs out of a paper box. I think it depends if you just look at food as "food" or also as a potential part of a larger sensory experience.
Scallops and clams two ways for the win. Truth be told, it's a glorified Long John Silvers with exorbitant prices, and their slaw was terrible, but still a damn fine meal. :tup
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Another item on my bucket list is to eat proper creole in New Orleans, it's always been my favorite cuisine to cook and eat.
Fried clams and scallops are an integral part of my own family culture, having my father's roots deep in Boston. Proper fried clams are sooooo fucking good.
And meatloaf is always acceptable cuisine, I make it at least once a month. My top recipe, when I have time, has beef, veal and pork, and I'll use sourdough soaked in milk as a binder. Then wrap the whole fucking thing in bacon. :extrabacon:
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Then wrap the whole fucking thing in bacon. :extrabacon:
So when I was a kid and my parents made meatloaf, they used to put strips of bacon across the top. My father told me if I wanted to eat the bacon, I had to eat the meatloaf underneath it..
Pass me the ketchup..the whole bottle!
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RJ, if you have that meatloaf recipe handy please share! I've been meaning to make a meatloaf as I have a pound of ground beef/pork frozen meant to make a meatloaf with, but haven't gotten around to.
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Fill half the loaf pan with the meat mixture then use Hoffman sharp cheddar, ham slices and more Hoffman. Then top with other half of meat mixture.
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Meat mixture :lol
Just give me the ham and cheese. Hoffman's cheddar is :metal
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I use panko these days though there is a no sodium bread crumb version that I add my own seasonings.
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Meat mixture :lol
:lol
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Meat mixture :lol
Just give me the ham and cheese. Hoffman's cheddar is :metal
Dude, so many different variations. Unlike your music choices. :lol
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What are you taking about? I like hard rock AND heavy metal. Don't try and paint me into a corner. :P
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Ok Baby. (You should get the reference)
Making meatloaf is fun. So many different variations.
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Ok Baby. (You should get the reference)
I should? :lol
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Making meatloaf is fun.
(https://media.tenor.com/images/a6bdbd3f676145bc0575fd174eebe4f5/tenor.gif)
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Ok Baby. (You should get the reference)
I should? :lol
Don't paint baby in a corner. lol
Making meatloaf is fun.
(https://media.tenor.com/images/a6bdbd3f676145bc0575fd174eebe4f5/tenor.gif)
No imagination you Steak-ums lover. Lol
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Steak-ums are awesome..BABY!!
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This thread has been a fascinating read today. I appreciate people have different passions, as Chino said (Is "Gun guys might rent time on a gatling gun" really a thing?!). That meal lonestar describes sounds like such a bore to me. I just want to satiate my hunger and get on with my day. The greatest culinary landmark of my lifetime is whoever at Taco Bell decided to put Fritos in a burrito.
His theory is that the palate gets satiated and even overloaded and can't really fully enjoy the wide variety of flavors after a few bites....
That's how I like to eat. Carpet bomb the palate and get out before the enemy knows what hit them.
How do feel about that Amuse-bouche, Chandler? https://www.youtube.com/watch?v=wLTV7Cvnx2c
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RJ, if you have that meatloaf recipe handy please share! I've been meaning to make a meatloaf as I have a pound of ground beef/pork frozen meant to make a meatloaf with, but haven't gotten around to.
Basic process would be...
1lb beef
1b pork
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1/2 bunch thyme
4 cloves garlic, smashed and diced
4 slices sourdough, dried
1 cup milk
2 eggs
salt and pepper
Saute the veggies in oil until lucent, and season liberally. Let cool but do not strain out the juices. Break up the bread into rough crumbles and soak in the milk thoroughly. Put meat in a bowl. Add the eggs and veggies. Squeeze out the milk from the bread and add bread to the meat mix, toss the milk. Mix thoroughly, it shouldn't be too wet, if it is, add some breadcrumbs but these proportions should be right. Season the mix with salt and pepper, probably 1 tsp each. Form the loaf onto a sheet pan or baking pan with edges high enough to prevent spillage. If you want to go the bacon wrap route, just layer strips of bacon over it and tuck them under so they don't pull up as they cook. Bake at 350 till the internal temp is above 145ish...about 45min to 1.5 hours pending on how thick you make your loaf. You can do some sort of ketchup glaze towards the end to add flavor, my personal go to is a mix of ketchup, brown sugar, cider vinegar, and stone ground mustard, but any balance of acid and sweet works well. If you want to work some veal or lamb in there, it really adds killer flavor, just jack up the egg, bread, and veg to balance out.
This is just off the top of my head, but it's right around what I usually do. Any questions message me whenever bud.
This thread has been a fascinating read today. I appreciate people have different passions, as Chino said (Is "Gun guys might rent time on a gatling gun" really a thing?!). That meal lonestar describes sounds like such a bore to me. I just want to satiate my hunger and get on with my day. The greatest culinary landmark of my lifetime is whoever at Taco Bell decided to put Fritos in a burrito.
Sigh....
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:)
I am being a bit cheeky. Honestly I am a bit jealous, as I really have no passions like you do with food, or Chino has for his RC gear (I think it is Chino), or cramx3 has for concerts, or Stadler has for comma usage.
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:)
I am being a bit cheeky. Honestly I am a bit jealous, as I really have no passions like you do with food, or Chino has for his RC gear (I think it is Chino), or cramx3 has for concerts, or Stadler has for comma usage.
:lol :clap:
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This thread has been a fascinating read today. I appreciate people have different passions, as Chino said (Is "Gun guys might rent time on a gatling gun" really a thing?!). That meal lonestar describes sounds like such a bore to me. I just want to satiate my hunger and get on with my day. The greatest culinary landmark of my lifetime is whoever at Taco Bell decided to put Fritos in a burrito.
His theory is that the palate gets satiated and even overloaded and can't really fully enjoy the wide variety of flavors after a few bites....
That's how I like to eat. Carpet bomb the palate and get out before the enemy knows what hit them.
How do feel about that Amuse-bouche, Chandler? https://www.youtube.com/watch?v=wLTV7Cvnx2c
I'm kind of looking to split the difference between Tim and RJ. I love a good meal, whether it be a plate of enchiladas or highfalutin stuff like RJ is touting. I wouldn't want to just gorge myself, but I'm not sure I'd be totally down with the 12 course meal containing 11 bites, either. I just want a proper meal prepared exceptionally.
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Also, Hoffman's Cheddar is terrible. It's Velveeta except with an almost cheese-like flavor. However, it does serve one very important purpose. Like Velveeta, it melts perfectly, so in a casserole it's actually pretty effective. I'd just as soon use real, sharp cheddar, but if the cheese flavor isn't all that important it's hard to get a smoother sauce than what Hoffman's will get you.
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This thread has been a fascinating read today. I appreciate people have different passions, as Chino said (Is "Gun guys might rent time on a gatling gun" really a thing?!). That meal lonestar describes sounds like such a bore to me. I just want to satiate my hunger and get on with my day. The greatest culinary landmark of my lifetime is whoever at Taco Bell decided to put Fritos in a burrito.
His theory is that the palate gets satiated and even overloaded and can't really fully enjoy the wide variety of flavors after a few bites....
That's how I like to eat. Carpet bomb the palate and get out before the enemy knows what hit them.
How do feel about that Amuse-bouche, Chandler? https://www.youtube.com/watch?v=wLTV7Cvnx2c
I'm kind of looking to split the difference between Tim and RJ. I love a good meal, whether it be a plate of enchiladas or highfalutin stuff like RJ is touting. I wouldn't want to just gorge myself, but I'm not sure I'd be totally down with the 12 course meal containing 11 bites, either. I just want a proper meal prepared exceptionally.
Quality ingredients prepared with precision should be the hallmark of any outstanding meal, no matter the chef's conceptual translation of said cuisine. An old chef of mine told me that respect for the ingredient should always come first
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@stads...i always love that, though it's usually regulars so they're more open to experiment. My special thrill is getting forward notice on a special diet (vegan, gf, etc and being able to plan something exquisite, usually they get shut out to very limited options. Being able to really wow them is always a good feather in my cap.
What the hell is the girlfriend diet?
I am being a bit cheeky. Honestly I am a bit jealous, as I really have no passions like you do with food, or Chino has for his RC gear (I think it is Chino), or cramx3 has for concerts, or Stadler has for comma usage.
legit lol at that.
@ RJ... thanks for the Sunday shopping list :tup. Meatloaf is on the menu for Monday now. I've got 1/2 loaf of cheddar/sourdough that I know exactly how to use now. :drool:
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Also, Hoffman's Cheddar is terrible. It's Velveeta except with an almost cheese-like flavor. However, it does serve one very important purpose. Like Velveeta, it melts perfectly, so in a casserole it's actually pretty effective. I'd just as soon use real, sharp cheddar, but if the cheese flavor isn't all that important it's hard to get a smoother sauce than what Hoffman's will get you.
Hoffman is a lazy way, and cheaper way of using cheese. Of course if I had company I'd use a block of Irish cheddar. What I explained was the lazy way to make it during the weekday.
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@stads...i always love that, though it's usually regulars so they're more open to experiment. My special thrill is getting forward notice on a special diet (vegan, gf, etc and being able to plan something exquisite, usually they get shut out to very limited options. Being able to really wow them is always a good feather in my cap.
What the hell is the girlfriend diet?
Gluten free
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Girlfriend Diet. LOL
Tim, you're killing me.
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Meatloaf is like a hamburger cake, which on the surface doesn't sound that bad, but with fillers and extenders it just makes it gross.
Surprising, I'm sure, no one, I love meatloaf. It's not grand cuisine, but what's better than a hamburger cake???
See, that's where I'm at; I can appreciate good food (two of the top three meals I've ever had were at Emeril's Delmonico's and K-Paul's, both in New Orleans) but I also enjoy going to Bob's Clam Hut up in Kittery and eating fried stuffs out of a paper box. I think it depends if you just look at food as "food" or also as a potential part of a larger sensory experience.
Scallops and clams two ways for the win. Truth be told, it's a glorified Long John Silvers with exorbitant prices, and their slaw was terrible, but still a damn fine meal. :tup
No, that's all true. But it's a fun trip, you're in a beautiful part of our part of the world (except for the explosion of outlets over the last decade) and it's nice to sit outside on the picnic tables and relax a bit.
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Ok Baby. (You should get the reference)
Beat me to the punch!!!!
I want to try that mixture and sourdough and milk thing in the meatloaf. That sounds good. Same with the layers. I always had it with bacon AND ketchup on top (I love her dearly, but Mom was not exactly Julia Child; I hated pork chops for years because she cooked them into shoe leather every damn time.).
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:)
I am being a bit cheeky. Honestly I am a bit jealous, as I really have no passions like you do with food, or Chino has for his RC gear (I think it is Chino), or cramx3 has for concerts, or Stadler has for comma usage.
:lol :clap:
I'm just happy to be in there somewhere. ;) :) :)
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This thread has been a fascinating read today. I appreciate people have different passions, as Chino said (Is "Gun guys might rent time on a gatling gun" really a thing?!). That meal lonestar describes sounds like such a bore to me. I just want to satiate my hunger and get on with my day. The greatest culinary landmark of my lifetime is whoever at Taco Bell decided to put Fritos in a burrito.
His theory is that the palate gets satiated and even overloaded and can't really fully enjoy the wide variety of flavors after a few bites....
That's how I like to eat. Carpet bomb the palate and get out before the enemy knows what hit them.
How do feel about that Amuse-bouche, Chandler? https://www.youtube.com/watch?v=wLTV7Cvnx2c
I'm kind of looking to split the difference between Tim and RJ. I love a good meal, whether it be a plate of enchiladas or highfalutin stuff like RJ is touting. I wouldn't want to just gorge myself, but I'm not sure I'd be totally down with the 12 course meal containing 11 bites, either. I just want a proper meal prepared exceptionally.
Quality ingredients prepared with precision should be the hallmark of any outstanding meal, no matter the chef's conceptual translation of said cuisine. An old chef of mine told me that respect for the ingredient should always come first
I learned that in Philly. I'm a shitty cook, but everything got noticeably better when I could go to the Italian market on 9th Street and get everything fresh. In the hands of someone (like RJ) that knows what they're doing, it's all the difference in the world.
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Meatloaf is like a hamburger cake, which on the surface doesn't sound that bad, but with fillers and extenders it just makes it gross.
Surprising, I'm sure, no one, I love meatloaf. It's not grand cuisine, but what's better than a hamburger cake???
See, that's where I'm at; I can appreciate good food (two of the top three meals I've ever had were at Emeril's Delmonico's and K-Paul's, both in New Orleans) but I also enjoy going to Bob's Clam Hut up in Kittery and eating fried stuffs out of a paper box. I think it depends if you just look at food as "food" or also as a potential part of a larger sensory experience.
Scallops and clams two ways for the win. Truth be told, it's a glorified Long John Silvers with exorbitant prices, and their slaw was terrible, but still a damn fine meal. :tup
No, that's all true. But it's a fun trip, you're in a beautiful part of our part of the world (except for the explosion of outlets over the last decade) and it's nice to sit outside on the picnic tables and relax a bit.
The one I hit was in Portland, now gone, and it was dark and stormy. Not particularly scenic. Still, like I said, a damn fine meal.
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@ RJ... thanks for the Sunday shopping list :tup. Meatloaf is on the menu for Monday now. I've got 1/2 loaf of cheddar/sourdough that I know exactly how to use now. :drool:
Yup, thanks RJ for the recipe. I plan on trying that out. Maybe this weekend.
I dont currently have sourdough, but the local Lidl (anyone else shop there? it only just opened a year ago by me and I'm obsessed with it) has a small bakery section that is really good and they make a sourdough that I can pick up and I've been meaning to try. I've been obsessed with their fresh baked croissants lately.
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Some of you already saw this on social media, but I made out like a bandit at my Sunday job yesterday (one of the primary reasons I'm still working there).
We brought in a ton of American wagyu last fall. I bought 5 steaks (3 ribeyes and two strips), and they were amazing, but at $55 a pound, it wasn't selling like they hoped. They flash froze the rest and it's been in the industrial freezer ever since. I've been hounding the meat department manager for months, telling him I'd buy a bunch of it if he wanted to cut the price a bit, but he never budged.
I went into work yesterday and planned on buying some of the choice grade NY strips we had on sale for $11.99. I went into the meat department and asked the manager if he could cut a few extra thick for me and set them aside. His first words were "You still interested in that wagyu?". I said "I'm listening". He proceeds to offer me the wagyu at the $11.99 sale price under the condition I bought everything he had in the freezer. We weighed it up and it came to 17.44lbs. Easiest decision of my life! I got 8 ribeyes and 7.5 NY strips. It's going to be a good summer :hat
(https://i.imgur.com/RHGUARhl.jpg)
(https://i.imgur.com/toE6hRb.jpeg)
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holy shit, that's epic
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I think I just got a little stiff.
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Some of you already saw this on social media, but I made out like a bandit at my Sunday job yesterday (one of the primary reasons I'm still working there).
We brought in a ton of American wagyu last fall. I bought 5 steaks (3 ribeyes and two strips), and they were amazing, but at $55 a pound, it wasn't selling like they hoped. They flash froze the rest and it's been in the industrial freezer ever since. I've been hounding the meat department manager for months, telling him I'd buy a bunch of it if he wanted to cut the price a bit, but he never budged.
I went into work yesterday and planned on buying some of the choice grade NY strips we had on sale for $11.99. I went into the meat department and asked the manager if he could cut a few extra thick for me and set them aside. His first words were "You still interested in that wagyu?". I said "I'm listening". He proceeds to offer me the wagyu at the $11.99 sale price under the condition I bought everything he had in the freezer. We weighed it up and it came to 17.44lbs. Easiest decision of my life! I got 8 ribeyes and 7.5 NY strips. It's going to be a good summer :hat
(https://i.imgur.com/RHGUARhl.jpg)
(https://i.imgur.com/toE6hRb.jpeg)
That's a STEAL. WOW. (I could be wrong, but isn't the $11.99 for choice NY strip a pretty good price in and of itself?)
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Do you know what farm it's from? It seems mire marbled than snake river, and the price is a good 20$ higher. At 12/lb,i would've nabbed it all too.
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Do you know what farm it's from? It seems mire marbled than snake river, and the price is a good 20$ higher. At 12/lb,i would've nabbed it all too.
I don't know where it's from :/ Stupid of me not to ask :lol
@Stads: $12 is about the max I'd be willing to spend on choice. That's what Costco charges. If I need steak in bulk for a party or something, that's usually my go to.
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I got a vacuum sealer in the mail yesterday and decided to test it out for lunch ;D
(https://preview.redd.it/e9yssdqi7f771.jpg?width=576&auto=webp&s=43b96a3c2327de8fd126d293e544b541d4fae23a)
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Based on the green onion talk... here's some korean fried chicken wings I got over the weekend... sooo good! honestly maybe the best wings I've ever eaten
(https://pbs.twimg.com/media/E6mNWKQWQAc1GHl?format=jpg&name=large)
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Those look amazing Cram, man I'd love to have some wings for dinner.
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Seriously wish I could share this one with you all...
Slow braised lamb ragu over papperdelle... I took a lamb shoulder, boned it out and made a quick stock with the bones (roasted and simmered in beef stock for an hour with aromatics). Did a hard sear on the diced shoulder meat with s&p, added mirepoix and garlic and browned it all(meaning I went far past sweating it, I got a good carmelization on the meat and all the veggies, pulling out max flavor). Added the stock, brought it to a boil and dropped the temp and reduced it till the jus was pretty much gone. From here I added tomato product, and let that cook for about four hours. Served it with papperdelle and a dry aged gouda.
Fuck I'm so full and so happy right now...
(https://scontent-atl3-1.xx.fbcdn.net/v/t39.30808-6/230843641_3997361463695264_6219034509429459675_n.jpg?_nc_cat=108&ccb=1-3&_nc_sid=730e14&_nc_ohc=V6L_0oJaxrEAX8j7h6X&_nc_ht=scontent-atl3-1.xx&oh=35243c820c2565ad65e65f71f83c2037&oe=610CC6FB)
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Thank you for not sprinkling scallions all over it. :biggrin: That dish doesn't need it.
It looks and sounds good. I'd give that a shot, though papadelle is kryptonite for my blood sugars.
WTF is mirepoix?
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Thank you for not sprinkling scallions all over it. :biggrin: That dish doesn't need it.
It looks and sounds good. I'd give that a shot, though papadelle is kryptonite for my blood sugars.
WTF is mirepoix?
Mirepoix is a fancy chef term for diced onions, celery, and carrots. It's the backbone of a great deal of cooking, and we sound a lot cooler saying "I need two quarts if Mirepoix" than "I need two quarts of diced onions, celery, and carrots'
I thought the nice final touch was doing the gouda over a very fine microplane instead of a standard grater, made it melt on contact, which combined with the heavy nutty tones of the cheese really set the dish off perfectly. Very proud of my work on this one.
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I actually don't like gouda, but at least I respect it.
Scallions deserve no such dignity.
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I actually don't like gouda, but at least I respect it.
Scallions deserve no such dignity.
This is actually a dry aged gouda, which is a completely different monster. It's a high end gouda that is then aged like a parmesean till hard, which cranks up the tanginess of it and brings out some killer nutty tones. I highly recommend it to anyone who likes good parmeseans.
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Seriously wish I could share this one with you all...
Slow braised lamb ragu over papperdelle... I took a lamb shoulder, boned it out and made a quick stock with the bones (roasted and simmered in beef stock for an hour with aromatics). Did a hard sear on the diced shoulder meat with s&p, added mirepoix and garlic and browned it all(meaning I went far past sweating it, I got a good carmelization on the meat and all the veggies, pulling out max flavor). Added the stock, brought it to a boil and dropped the temp and reduced it till the jus was pretty much gone. From here I added tomato product, and let that cook for about four hours. Served it with papperdelle and a dry aged gouda.
Fuck I'm so full and so happy right now...
A lot of what you post on here is a little to highfalutin for my taste. That's seriously badass, though. Wish I had the patience to do such things. :tup
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Seriously wish I could share this one with you all...
Slow braised lamb ragu over papperdelle... I took a lamb shoulder, boned it out and made a quick stock with the bones (roasted and simmered in beef stock for an hour with aromatics). Did a hard sear on the diced shoulder meat with s&p, added mirepoix and garlic and browned it all(meaning I went far past sweating it, I got a good carmelization on the meat and all the veggies, pulling out max flavor). Added the stock, brought it to a boil and dropped the temp and reduced it till the jus was pretty much gone. From here I added tomato product, and let that cook for about four hours. Served it with papperdelle and a dry aged gouda.
Fuck I'm so full and so happy right now...
(https://scontent-atl3-1.xx.fbcdn.net/v/t39.30808-6/230843641_3997361463695264_6219034509429459675_n.jpg?_nc_cat=108&ccb=1-3&_nc_sid=730e14&_nc_ohc=V6L_0oJaxrEAX8j7h6X&_nc_ht=scontent-atl3-1.xx&oh=35243c820c2565ad65e65f71f83c2037&oe=610CC6FB)
WOW. That is right up my alley. That looks GOOD.
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Salmon pizza today in Boothbay, Maine. It was dynamite.
(https://i.postimg.cc/FRVxpy8j/20210809-125746.jpg) (https://postimg.cc/phy8XF2T)
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Not entirely sure how I feel about salmon on pizza, it doesn't look bad though. Since you say it was good, I'd give it a try.
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That looks like a well made, but wholly improper pizza. I bet they'd make a great, proper pizza, with red sauce and red meat.
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Salmon pizza today in Boothbay, Maine. It was dynamite.
(https://i.postimg.cc/FRVxpy8j/20210809-125746.jpg) (https://postimg.cc/phy8XF2T)
Salmon and onions?
That looks fucking gross! :lol
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:lol knew that was coming
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I feel like Salmon and Onion would be fine on a sushi roll. I'm quite concerned about the idea of seafood on pizza and I don't think see any combinations that may convince me that it's a good idea.
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I feel like Salmon and Onion would be fine on a sushi roll. I'm quite concerned about the idea of seafood on pizza and I don't think see any combinations that may convince me that it's a good idea.
I basically feel this was as well, but I've never tried it so if someone I trust says it's good, I'd be willing to try it out.
In Connecticut, some of the most famous pizza places in the US, their known pizza is a white clam pie. I've never had it the couple times I've gone and I've never spoke to someone I'm familiar with who has had it to give me a review, but if it's so popular I got to imagine it's not bad even though my initial thoughts are "nah"
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That looks like a well made, but wholly improper pizza. I bet they'd make a great, proper pizza, with red sauce and red meat.
They definitely did but had to try the unique pie.
Tim you fool! :lol
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Curious... Was it a white or red sauce on the pizza? Traditionally cheese and fish is a big no no, though the rule gets bent in places and parts. I don't like salmon much, especially cheaper salmon, so if probably pass on principle.
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Capers and red onion with mascarpone cheese and Norwegian smoked salmon.
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Ok.. I can see that working... Little fresh dill and lemon to set it off.
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It was light and refreshing. We had to try it. Definitely would have it again.
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I didn't want to say this in the COVID thread since I didn't want to derail the conversation, any moreso than it already has, but I was looking at restaurants nearby to see if they had Mofongo and I found a Cuban place in Anaheim. No Mofongo, but they do have a Lechon sandwich and you can get plantain chips. I may want to try that in a few days and see how that goes.
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I didn't want to say this in the COVID thread since I didn't want to derail the conversation, any moreso than it already has, but I was looking at restaurants nearby to see if they had Mofongo and I found a Cuban place in Anaheim. No Mofongo, but they do have a Lechon sandwich and you can get plantain chips. I may want to try that in a few days and see how that goes.
It's hard to beat a good Cuban, but if you want Cuban food, seek the fried cow.
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+ Food keeps me alive :)
- Food keeps me alive :-[
Anyone else like me literally only eats just to stop feelign hungry / dizzy and not because they really fancy a nice meal or something ? I work nights so I get home at nearly midnight
so obvs have no time to cook dinner. When I get home I usually have a snack and that's it.
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I have a buddy of mine who is like that, he is a food = fuel person and doesn't really take much pleasure from food.
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Same. Also If I have to DECIDE RIGHT NOW what to eat then i'd rather have nothing cause I find it really hard to make snap decisions like that.
Say if I went into a shop for something I wanted and they didn't have it. I wouldn't be able to choose an alternative. I'd rather go without.
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I love to eat, it's why I'm fat
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I have no idea what Mofongo is. Wasn't he an NFL player who ended up in WCW?
I have a buddy of mine who is like that, he is a food = fuel person and doesn't really take much pleasure from food.
I lean this way. I enjoy food but not nearly as much as others do. I am also as happy eating a Frito Burrito from Taco Bell as I would be at a top-rated restaurant.
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I have no idea what Mofongo is. Wasn't he an NFL player who ended up in WCW?
You are thinking about Mongo McMichael and yes, he was in WCW and was a member of the Four Horsemen.
This is what Mofongo is though.
https://en.wikipedia.org/wiki/Mofongo
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I'm contemplating getting a subscription to HelloFresh as I'm getting burned out on eating takeout on a regular basis. Then again, I'm looking at the ingredients of some of these recipes and I could stock up and buy those ingredients at my local store and the cost would roughly be the same. Either way, I really want to get my foot out the door in wanting to cook for myself.
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I'm contemplating getting a subscription to HelloFresh as I'm getting burned out on eating takeout on a regular basis. Then again, I'm looking at the ingredients of some of these recipes and I could stock up and buy those ingredients at my local store and the cost would roughly be the same. Either way, I really want to get my foot out the door in wanting to cook for myself.
The initial investment to stock your pantry will be heady, but in the long run you'll save massive amounts of money.
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I'm contemplating getting a subscription to HelloFresh as I'm getting burned out on eating takeout on a regular basis. Then again, I'm looking at the ingredients of some of these recipes and I could stock up and buy those ingredients at my local store and the cost would roughly be the same. Either way, I really want to get my foot out the door in wanting to cook for myself.
When my ex was doing Blue Apron, it was more like 40% less expensive doing it yourself from the store.
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How is that even possible for it to be cheaper?
Having said that, I shop at Lidl these days and that place is so cheap. I spent like $20-30 and I have food for the week. (albeit I buy most of my chicken in bulk from costco so I only buy small amounts of meat from lidl on a weekly basis).
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My bad if my verbiage was garbage. I was trying to say that shopping in store was significantly cheaper than Blue Apron.
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Ah gotcha, I was getting ready to type paragraphs on that one lol
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Yeah, I think I initially read it wrong, thinking, "Wait, Blue Apron/HelloFresh is much cheaper than buying the ingredients at the store? Doesn't sound right based on what I read elsewhere."
Anywho, I will stick with buying ingredients at the store and start my journey from there. Hope it turns out well and hope it's doesn't end up like a TV cliche/trope where everything I try to cook turned out to be burnt no matter what.
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Yeah, I think I initially read it wrong, thinking, "Wait, Blue Apron/HelloFresh is much cheaper than buying the ingredients at the store? Doesn't sound right based on what I read elsewhere."
Anywho, I will stick with buying ingredients at the store and start my journey from there. Hope it turns out well and hope it's doesn't end up like a TV cliche/trope where everything I try to cook turned out to be burnt no matter what.
My advice, slowly start building your non-parishable side of your pantry. Your spices, your oils, your vinegars, what not. Search around and see what you think you'll need and buy one a week. Play with them, see how they fit into how you want to cook and eat. Search, ask questions, I'm always on line and more than willing to help out. And most importantly, pay attention to the techniques behind the recipes, the science of why the food behaves the way it does when you prepare it certain ways, and how you can apply that across the board, this more than anything else is key to learning how to cook. A year or two of this, and you may find yourself a more than competent cook with a well stocked kitchen and good mastery of basic techniques.
Just did a quick search, this is a pretty good list...some silly stuff on there like edemame (unless you're vegan of course), but most of it I'd consider essential.
https://www.budgetbytes.com/stock-kitchen-pantry-staples/ (https://www.budgetbytes.com/stock-kitchen-pantry-staples/)
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Bringing back that mofongos talk cause I had some for lunch today!
(https://pbs.twimg.com/media/E_5469ZVkAIqsdp?format=jpg&name=large)
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Just did a quick search, this is a pretty good list...some silly stuff on there like edemame (unless you're vegan of course), but most of it I'd consider essential.
https://www.budgetbytes.com/stock-kitchen-pantry-staples/ (https://www.budgetbytes.com/stock-kitchen-pantry-staples/)
I got a chuckle out of pumpkin puree. Does it have any use whatsoever outside of the last two weeks in November?
A robust selection of vinegars and oils is a godsend.
A lady I work with and her husband are Stouffer's/takeout kind of people. A couple of years ago she decided that she was going to cook a pot roast; just like mom used to make, I imagine. Set her back a hundred bucks +. I asked her how the hell she blew a full bill on a pot roast. She had to purchase every single item on the list, and having no experience buying actual groceries, most likely overpaid and bought too much of everything. Probably had to throw in a vegetable peeler and potato ricer, too. :lol
Being well equipped, I'm out $20 for that meal, and I'm making three different dishes through the week with the leftover roast.
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Just did a quick search, this is a pretty good list...some silly stuff on there like edemame (unless you're vegan of course), but most of it I'd consider essential.
https://www.budgetbytes.com/stock-kitchen-pantry-staples/ (https://www.budgetbytes.com/stock-kitchen-pantry-staples/)
I got a chuckle out of pumpkin puree. Does it have any use whatsoever outside of the last two weeks in November?
A robust selection of vinegars and oils is a godsend.
A lady I work with and her husband are Stouffer's/takeout kind of people. A couple of years ago she decided that she was going to cook a pot roast; just like mom used to make, I imagine. Set her back a hundred bucks +. I asked her how the hell she blew a full bill on a pot roast. She had to purchase every single item on the list, and having no experience buying actual groceries, most likely overpaid and bought too much of everything. Probably had to throw in a vegetable peeler and potato ricer, too. :lol
Being well equipped, I'm out $20 for that meal, and I'm making three different dishes through the week with the leftover roast.
Same here...I'd need the roast and the veggies, and I usually have potatoes and onions on hand at most times.
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Well, after a few weeks of mulling things over, I finally cooked a dish for myself (my mother helped me with a lot of certain prepping stuff). Cooked me some chicken penne pasta with some spinach and some sort of sun-dried tomato sauce. Not good-looking, but it tastes pretty all right. Costed me like $18.00 to make with lots of leftovers. I'm pleased.
(https://i.imgur.com/7M3bzjO.png)
Still got some leftover chicken. I might as well try to make some handmade crunchwrap Supremes.
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Very excited to be dining at the Michelin starred The Kitchen in Sacramento tonight. It's a presentation kitchen, where the kitchen is center stage to the dining room and chef and team put on a show, but with food way, way above your normal fare. Haven't been to a high end place since before covid, and only my second Michelin experience.
Details tonight after dinner.
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I didn't want to say this in the COVID thread since I didn't want to derail the conversation, any moreso than it already has, but I was looking at restaurants nearby to see if they had Mofongo and I found a Cuban place in Anaheim. No Mofongo, but they do have a Lechon sandwich and you can get plantain chips. I may want to try that in a few days and see how that goes.
Well, Mofongo is Puerto Rican, not Cuban, so I think that's where you went wrong. :lol
Yeah, I think I initially read it wrong, thinking, "Wait, Blue Apron/HelloFresh is much cheaper than buying the ingredients at the store? Doesn't sound right based on what I read elsewhere."
Anywho, I will stick with buying ingredients at the store and start my journey from there. Hope it turns out well and hope it's doesn't end up like a TV cliche/trope where everything I try to cook turned out to be burnt no matter what.
My advice, slowly start building your non-parishable side of your pantry. Your spices, your oils, your vinegars, what not. Search around and see what you think you'll need and buy one a week. Play with them, see how they fit into how you want to cook and eat. Search, ask questions, I'm always on line and more than willing to help out. And most importantly, pay attention to the techniques behind the recipes, the science of why the food behaves the way it does when you prepare it certain ways, and how you can apply that across the board, this more than anything else is key to learning how to cook. A year or two of this, and you may find yourself a more than competent cook with a well stocked kitchen and good mastery of basic techniques.
Just did a quick search, this is a pretty good list...some silly stuff on there like edemame (unless you're vegan of course), but most of it I'd consider essential.
https://www.budgetbytes.com/stock-kitchen-pantry-staples/ (https://www.budgetbytes.com/stock-kitchen-pantry-staples/)
Protip: For a young couple getting married, giving a basket of this kind of stuff (assuming they are the types to cook and do not already have a lot of it) can be a REALLY cool, VERY appreciated wedding gift rather than just going off the registry. It's the kind of thing people really need and don't think to ask for. And as you mentioned, it can be tough to initially get all of that stuff getting started because of the cost when you put it all together. It can be a big hit, and you know it's a hit when they make a point of coming up to you months later when most of the gifts are already forgotten to tell you how much they appreciate it.
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That's a brilliant idea...wish I'd thought about it when my cousin got married a bit back. We got him a top end knife set, but a basket of staples from three chefs would've gone a long way as well.
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Speaking of gifts, besides the Iron Maiden tshirt and coasters, my gf bought me a new set of pans. Kind of surprised me with that gift, but it was actually a really good idea. She clearly noted my pans had been going to shit (I'm pretty sure I even mentioned this openly as well) so it was a good idea and the new pans are so far very solid. I can't say I ever thought I'd be happy with a gift of pans, but I am!
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Very excited to be dining at the Michelin starred The Kitchen in Sacramento tonight. It's a presentation kitchen, where the kitchen is center stage to the dining room and chef and team put on a show, but with food way, way above your normal fare. Haven't been to a high end place since before covid, and only my second Michelin experience.
Details tonight after dinner.
Be sure and eat a snack before you go. You might get hungry. :lol
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Speaking of gifts, besides the Iron Maiden tshirt and coasters, my gf bought me a new set of pans. Kind of surprised me with that gift, but it was actually a really good idea. She clearly noted my pans had been going to shit (I'm pretty sure I even mentioned this openly as well) so it was a good idea and the new pans are so far very solid. I can't say I ever thought I'd be happy with a gift of pans, but I am!
Goddamn Cram! You hit the jackpot. Marry her now!!!
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Speaking of gifts, besides the Iron Maiden tshirt and coasters, my gf bought me a new set of pans. Kind of surprised me with that gift, but it was actually a really good idea. She clearly noted my pans had been going to shit (I'm pretty sure I even mentioned this openly as well) so it was a good idea and the new pans are so far very solid. I can't say I ever thought I'd be happy with a gift of pans, but I am!
Goddamn Cram! You hit the jackpot. Marry her now!!!
:lol she met my parents last weekend and they approve as well
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Very excited to be dining at the Michelin starred The Kitchen in Sacramento tonight. It's a presentation kitchen, where the kitchen is center stage to the dining room and chef and team put on a show, but with food way, way above your normal fare. Haven't been to a high end place since before covid, and only my second Michelin experience.
Details tonight after dinner.
Be sure and eat a snack before you go. You might get hungry. :lol
I'll bring something to sneak in between the eight courses. :lol
A couple pics from google to get me stoked...
(https://media-cdn.tripadvisor.com/media/photo-s/16/5a/d3/3c/butter-poached-beef-tenderloin.jpg)
(https://trekbible.com/wp-content/uploads/2018/09/39979420_2282618081780838_7053065860356767744_o.jpg)
(https://i2.ypcdn.com/blob/e7d359a562bb42e453eb2af678d656d553bcf9e1_400x260_crop.jpg)
So maybe I'm just talking to myself on this one, but the appreciation for the precision plating here harkens to every step of the process, beginning with procurement of the ingredients. Every phase of the production of these dishes shows the same, exact attention to detail and respect for the high end ingredient as the plating itself. This is what sets restaurants like this so far above your normal fare.
:caffeine: :RJ:
And out before Tim comes in and spoils the mood.
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:lol
I was scrolling looking at the pics and as soon as I thought, WTF is the bottom one, I read the last line. :lol
Is the second one a scallop? Are those some kind of truffles next to it?
Oh, and WTF is the bottom one?
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Second one is a scallop on what looks like some sort of risotto and a puree?
Third looks like ice cream on a cookie/cake/something and some edible flowers or something?
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Someone say edible flower? :biggrin:
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Yes, the second one is a scallop, and that's a caramelized/poached fig next to it.
The bottom one, I couldn't tell you for certain. The white thing is from a silicon mold, probably a custard of some sorts, but I'm guessing a savory one since there's candied beets, the dark red crisps are tuille cookies and red croutons on the plate as well. Whatever it is, it's probably delicious and looks cool af.
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Here's a cool shot... so the head chef actually presents the meals and the processes behind them during the dinner. It's part theater as much as it is dining. The look on that female chef's face, that's someone totally absorbed in their craft. Gotta love it.
(https://www.sacmag.com/wp-content/uploads/sites/50/2019/08/serving.png)
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And tonight's menu...
https://thekitchenrestaurant.com/this-weeks-menu/ (https://thekitchenrestaurant.com/this-weeks-menu/)
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The white thing doesn't like a silicon mold, it looks a very well and fancy scooped ice cream.
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^^ My first thought is it was one of those extremely experimentally frozen looking kind of ice cream.
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The white thing doesn't like a silicon mold, it looks a very well and fancy scooped ice cream.
I'd agree if it wasn't for absolutely zero melt, and for the accompaniments,especially the candied beets and croutons.
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The white thing doesn't like a silicon mold, it looks a very well and fancy scooped ice cream.
I'd agree if it wasn't for absolutely zero melt, and for the accompaniments, especially the candied beets and croutons.
YOU WANNA TAKE THIS TO THE STREETS?!?!
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Speaking of gifts, besides the Iron Maiden tshirt and coasters, my gf bought me a new set of pans. Kind of surprised me with that gift, but it was actually a really good idea. She clearly noted my pans had been going to shit (I'm pretty sure I even mentioned this openly as well) so it was a good idea and the new pans are so far very solid. I can't say I ever thought I'd be happy with a gift of pans, but I am!
Goddamn Cram! You hit the jackpot. Marry her now!!!
:lol she met my parents last weekend and they approve as well
(https://i.pinimg.com/originals/3f/b7/66/3fb7668055fbc55d04d56ec291d7892c.jpg)
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Ok, here we go course by course...
Corn pot de creme, herb creme fraiche, caviar.. (a pot de creme is a custard, creme fraiche is spoiled sour cream)
(https://scontent-iad3-1.xx.fbcdn.net/v/t39.30808-6/244904880_4194850510613024_5446314047506835983_n.jpg?_nc_cat=108&ccb=1-5&_nc_sid=8bfeb9&_nc_ohc=h4_EdCqGwSgAX_ZUaNF&_nc_ht=scontent-iad3-1.xx&oh=b2ffbf589c7a55918cb5d549b3c02191&oe=61639B2B)
Filo wrapped Buffalo Mozzarella, basil buerre blanc, castelveltrano olives, summer squash... (filo is the pastry, a buerre blanc is a butter sauce, castelveltrano is a tart green olive)
(https://scontent-iad3-1.xx.fbcdn.net/v/t39.30808-6/244893235_4194850610613014_3135295808124877536_n.jpg?_nc_cat=104&ccb=1-5&_nc_sid=8bfeb9&_nc_ohc=L50k9eYXJFgAX_L0yLk&_nc_ht=scontent-iad3-1.xx&oh=effa12e3c25d860a01e5266f4cdcad44&oe=6164F2C7)
Cinderella pumpkin angliotti, truffle cream, burgandy truffles... (angliotti is a ravioli type pasta, burgandy truffles are like $800/lb)
(https://scontent-iad3-1.xx.fbcdn.net/v/t39.30808-6/244959075_4194850823946326_4275271569780000504_n.jpg?_nc_cat=106&ccb=1-5&_nc_sid=8bfeb9&_nc_ohc=ns1DyULaWAsAX_e5Phq&tn=V14wFHZnihQHvQFB&_nc_ht=scontent-iad3-1.xx&oh=4df18ee3d9f500c138583b82a4cb5296&oe=616339E9)
Seared sea scallop, wild rice congee, lobster mushrooms, brown butter... (congee is a rice porridge, lobster is a firm, peppery type of mushroom)
(https://scontent-iad3-1.xx.fbcdn.net/v/t39.30808-6/244665952_4194851280612947_6872158374965894028_n.jpg?_nc_cat=108&ccb=1-5&_nc_sid=8bfeb9&_nc_ohc=bJh18eBPB9MAX8TXVBa&_nc_ht=scontent-iad3-1.xx&oh=c54a59db917bb057a47bdb310d164606&oe=6163CD11)
Sunfed Ranch Short rib, sugo, pommes fondant, pickled chantrelles... (sugo is a tomato based sauce that the short rib is braised in, pommes fondant are a rich buttery mashed potatoes, silky smooth, chantrelles are a mushroom)
(https://scontent-iad3-1.xx.fbcdn.net/v/t39.30808-6/244883724_4194851557279586_2807001926992780008_n.jpg?_nc_cat=106&ccb=1-5&_nc_sid=8bfeb9&_nc_ohc=S8RYjCWVOtMAX9CJens&tn=V14wFHZnihQHvQFB&_nc_ht=scontent-iad3-1.xx&oh=a495157e432dbf397ab6482d6fa654eb&oe=616399FD)
Almond and sesame namelaka, genmaicha poached pears, almond crisp... (namelaka is a Japanese type of exceptionally rich and thick pastry cream, genmaicha is a type of green tea)
(https://scontent-iad3-1.xx.fbcdn.net/v/t39.30808-6/244867398_4194851673946241_2118360545793104110_n.jpg?_nc_cat=111&ccb=1-5&_nc_sid=8bfeb9&_nc_ohc=ktQev2Yo-K4AX81c6GH&_nc_ht=scontent-iad3-1.xx&oh=035eebbeaf646495e765dbba035b3b32&oe=61643DA0)
Intermezzos included a cucumber/avocado shot, a fruit de mer platter with cod ceviche, shrimp 'cocktail', and sweetwater oysters, a cheese platter, and a mignardise of chocolate truffles and pate de fruit. (fruit de mer is literally fruit of the sea, mignardise is a selection of single bite desserts)
Craziest part, we were allowed to go wherever we wanted. Behind the line, into the wine celler, into the walkin, the place was wide open to the customers. An overall great experience with some truly fantastic food. I know some of you frown on the higher end of cuisine, but this shit is downright a religious experience when done right.
Chef Kelly McCown plating the short rib...
(https://scontent-iad3-1.xx.fbcdn.net/v/t39.30808-6/244769911_4194851417279600_6170816217841538389_n.jpg?_nc_cat=111&ccb=1-5&_nc_sid=8bfeb9&_nc_ohc=FYvds4PH0_QAX9eZc8E&tn=V14wFHZnihQHvQFB&_nc_ht=scontent-iad3-1.xx&oh=4f2c78fa0135dc490ae6157005fb5906&oe=6163EC98)
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I know some of you frown on the higher end of cuisine
I only know about half of the words you said :lol Looks like a heck of a time though and an awesome demonstration of the craft.
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I know some of you frown on the higher end of cuisine
I only know about half of the words you said :lol Looks like a heck of a time though and an awesome demonstration of the craft.
Maybe I should edit it with brief descriptors of each term....brb...
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Awesome! I don't know what a lot of those things are, but I don't think I would care. But I would be the guy that, when each course is served, waits awkwardly to see how others approach it before digging in and taking my first bite myself. :lol
Despite it being in my backyard, I have never been. What are they charging nowadays?
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The vegetarian ones look interesting for sure.
A part of me would really love to experience very fine dining, but I also realize that as a vegetarian that doesn't LOVE vegetables, my options are insanely limited.
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Awesome! I don't know what a lot of those things are, but I don't think I would care. But I would be the guy that, when each course is served, waits awkwardly to see how others approach it before digging in and taking my first bite myself. :lol
Despite it being in my backyard, I have never been. What are they charging nowadays?
I just edited my post with descriptors. I was thinking, it's probably 5 minutes from you, right at Howe and Hurley by Buco de Beppo. Dinner was $155 plus 22% gratuity. You would dig it man, a very interactive night and an intimate look into the whole process. You get to watch the brigade plate each course up close, and can wander everywhere to see how the sausage is made so to speak, and even if a lot of the cuisine is unfamiliar to you, I know you like food enough that you'd thoroughly enjoy it. Definitely leave the kids at home though lol.
Like any restaurant of this caliber, reservations are usually months in advance and you get what you get. One girl actually got the reservation on her bday, and chef McCown told her to go buy a lottery ticket :lol
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Yeah, I was thinking as an anniversary thing for my wife and I. I didn't know about the being able to wander around part. If I ever do it, I'll probably ping you and ask you what I should look at/ask questions about and why, because I otherwise wouldn't have a clue.
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Yeah, I was thinking as an anniversary thing for my wife and I. I didn't know about the being able to wander around part. If I ever do it, I'll probably ping you and ask you what I should look at/ask questions about and why, because I otherwise wouldn't have a clue.
All the chefs are very welcoming, and answer all questions thoroughly. Chef McCown even gave my brothers and I detailed recipes on a number of things. They're so open and inviting.
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I know some of you frown on the higher end of cuisine
I only know about half of the words you said :lol Looks like a heck of a time though and an awesome demonstration of the craft.
I wouldn't say I "frown" at all at this. I think I just wouldn't be able to appreciate it. And therefore, for my tastes, I don't think I'd want to spend so much on a meal. However, for the price you listed, I don't think that's bad at all for such a cool experience. It's equivalent to me dishing out good money for a special concert.
I do have a question though about the burgundy truffles. Since you mention how expensive they are, and I am assuming it's the "shavings" (what it looks like) along the top and sides of the plate. Do you eat them off the side of the plate? Like I'm pretty sure it's for a more art purpose to spread them out like that, but for something so expensive, I feel like I'd want to make sure I eat them all so I'd end up using my fork and pushing it all to the middle. Is that normal? Am I just misunderstanding this?
Otherwise, everything does look pretty tasty and obviously plated very nicely so it looks great too although I'm not entirely sure I'd enjoy the top one with the creme. That's the only one that looks questionable to me.
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^I was wondering the same thing about the truffles.
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I personally scraped the truffle shavings off the rim into the angliotti and cream. The trick is, the plates are hot when they're dishing, so by shaving them onto the rim, it helps the aromatics bloom and permeate the entire room. You could see everyone perking up as that intense wave of truffle aroma hit them.
Flavorwise, truffles are god tier stuff.
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Ah, that makes sense.
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Ah so there is more of a purpose to that than just for the looks, that's cool.
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Posting this here because I'll be cooking these sous vide rather than BBQ.
The butcher came up to me at work yesterday and showed me these guys. Some of the best shorts I've seen all year! I'm going to sear them over lump on the weber during my lunch break, let them cool, vacuum pack and then get them in the bath around 4:00 for a 24 hour cook.
(https://i.redd.it/ej61gjcsb8u71.png)
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So pretty....
Curious how they turn out. I'm very old fashioned when it comes to shorts, hard season and sear to get that primo maillard reaction, then a slow braise in stock for hours. Let me know how the browning is comparatively please
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So pretty....
Curious how they turn out. I'm very old fashioned when it comes to shorts, hard season and sear to get that primo maillard reaction, then a slow braise in stock for hours. Let me know how the browning is comparatively please
Seared then braised in tomtaillos and cilantro with some taters FTW.
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So pretty....
Curious how they turn out. I'm very old fashioned when it comes to shorts, hard season and sear to get that primo maillard reaction, then a slow braise in stock for hours. Let me know how the browning is comparatively please
Seared then braised in tomtaillos and cilantro with some taters FTW.
Go on....
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Saw these in the store today. Of course I'm a pig and everything, but this might be too much even for me, lol
(https://media2.s-nbcnews.com/i/newscms/2019_03/1403054/oreo-most-stuff-today-main-190118_35ad673f352ff09440491b3f435159f8.JPG)
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Yeah, that's nice and all, but they should go with the other way around and make the cookie part bigger and the cream part slightly smaller. All that cream. There's a limit to how much one should enjoy it.
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So pretty....
Curious how they turn out. I'm very old fashioned when it comes to shorts, hard season and sear to get that primo maillard reaction, then a slow braise in stock for hours. Let me know how the browning is comparatively please
Seared then braised in tomtaillos and cilantro with some taters FTW.
Go on....
Uh, where? That's about it. :lol
Hadn't done it in a while, but my recollection is that you roast tomatillos, an onion, and a poblano or three. Puree the tomatillos, poblano, and a good fistful of cilantro. Combine that with some stock and braise the short ribs with the onion and some cubed potatoes. I know it was an adaptation of a Rick Bayless thing, which I was just too lazy to do in full. Though I think he did it with a pork loin.
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So pretty....
Curious how they turn out. I'm very old fashioned when it comes to shorts, hard season and sear to get that primo maillard reaction, then a slow braise in stock for hours. Let me know how the browning is comparatively please
Seared then braised in tomtaillos and cilantro with some taters FTW.
Go on....
Uh, where? That's about it. :lol
Hadn't done it in a while, but my recollection is that you roast tomatillos, an onion, and a poblano or three. Puree the tomatillos, poblano, and a good fistful of cilantro. Combine that with some stock and braise the short ribs with the onion and some cubed potatoes. I know it was an adaptation of a Rick Bayless thing, which I was just too lazy to do in full. Though I think he did it with a pork loin.
That'd make some dope tacos.
We served duck breast today, and one of the latino clients was a bit weary of it, said the only duck he ever had was the duck birria his abuela used to make. Now I need to make it. I HAVE to make it.
Setting this recipe aside for my own reference, it's pretty much where I want to go with it, probably use legs instead though.
https://www.splitreed.com/all-stories/slow-cooker-goose-birria-tacos (https://www.splitreed.com/all-stories/slow-cooker-goose-birria-tacos)
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Setting this recipe aside for my own reference, it's pretty much where I want to go with it, probably use legs instead though.
https://www.splitreed.com/all-stories/slow-cooker-goose-birria-tacos (https://www.splitreed.com/all-stories/slow-cooker-goose-birria-tacos)
Wouldn't you want to roast those guajillos first? Also, it doesn't seem like you'd get any flavor other than La Costena chipotles in adobo using two cans of the stuff. Canned chipotles absolutely have their place, but a little goes a long way.
But hey, what do I know. Your the professional and I reckon you make it all work.
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Setting this recipe aside for my own reference, it's pretty much where I want to go with it, probably use legs instead though.
https://www.splitreed.com/all-stories/slow-cooker-goose-birria-tacos (https://www.splitreed.com/all-stories/slow-cooker-goose-birria-tacos)
Wouldn't you want to roast those guajillos first? Also, it doesn't seem like you'd get any flavor other than La Costena chipotles in adobo using two cans of the stuff. Canned chipotles absolutely have their place, but a little goes a long way.
But hey, what do I know. Your the professional and I reckon you make it all work.
Definitely would roast them. Love that fucking smell wafting through the house.
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For anyone that like Chipotle, I tried their new Brisket for the first time today and it was pretty good. :tup
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These last few posts are positively making my mouth water.
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So after I went to a hockey game today, I decided to stop by in the City of Industry (right next to my old hometown of Diamond Bar) for some crepes. Love me some crepes. The restaurant was in an Asian mall that has a sushi place, dim sum, Korean BBQ, etc. Been a long time since I've been to that area.
Here's what I got. (https://cdn.discordapp.com/attachments/884122523351023696/904531807347806208/EiUHl1N.png)
One had Sliced Strawberries, Chocolate Truffles, Matcha Custard Cream, Whipped Yogurt, Chocolate Sauce, Crushed Pistachio. The other had Okinawa Hot Dog, Mesclun Mix, Julienned Carrots, Cheddar Cheese, Red Onions, Red Peppers, Corn, Banana Ketchup, Tofu Sauce. Only costed me $17.00. Didn't eat anything at the game as I refused to pay for arena-priced food and this good stuff filled me up nicely more than anything at the arena I would have spent with that money.
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Sometimes arenas have really good food though (albiet almost always over priced).
I'm very curious of the food options next week when I see Metallica at the Mercedes Benz Stadium in Atlanta. My very expensive ticket inlcudes food so I expect it will be a buffet style of food which is similar to what Metlife offers for certain seats. But the one time I did that for a Giants game (corporate work event so they got the tickets for that) the food was really good and not cheap stuff either.
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Sometimes arenas have really good food though (albiet almost always over priced).
I'm very curious of the food options next week when I see Metallica at the Mercedes Benz Stadium in Atlanta. My very expensive ticket inlcudes food so I expect it will be a buffet style of food which is similar to what Metlife offers for certain seats. But the one time I did that for a Giants game (corporate work event so they got the tickets for that) the food was really good and not cheap stuff either.
Having lived there for a number of years (and visiting often when not living there) I think you'll find your expectations met: Good maybe even very good food, but not cheap.
In general, though, I love the food in Atlanta.
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Got a charcoal grill for $25. Been working on perfecting it.
(https://i.imgur.com/kO0t1F1.jpg)
(https://i.imgur.com/qv3xEk3.jpeg)
(https://i.imgur.com/ZS4ZKbS.jpeg)
(https://i.imgur.com/jW9DVGH.jpeg)
(https://i.imgur.com/Rf94IwG.jpeg)
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In general, though, I love the food in Atlanta.
That southern food is good, it won't be my first rodeo in Atlanta but I haven't really explored a lot of the food options in previous trips and won't this next trip either. Kind of why I got the food included option because my time will be limited (arrive at 11:30am and leave at 10AM the next day) so that makes trying to find something a bit easier plus it gives me an excuse to get to the venue ASAP and take advantage of that included food and drink.
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Y'all.
I'm looking to cook a turkey with onion, apple, and cinnamon sticks for aromatics. What should I season the outside of the turkey with?
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Here's one for the group: So, I love sauteed onions, and when I make them, I slice the onions, put them in a hot pan with some olive oil, salt and pepper, and, a couple minutes in, I add some Madiera wine, and let them cook for about 7 or 8 minutes. At that point, I will put a pat of butter in for the last two minutes, and they're golden.
I was making a recipe, and it said saute the onions in butter for 7 or 8 minutes, then add a teaspoon of sugar and a splash of water. They were good, but a little bland. I didn't want to add wine at that point, since it would take too long to burn off the alcohol flavor. Any suggestions to adding last-minute flavor to sauteed onions?
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Yeah. Hold the onions and go straight for the wine. ;D
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Here's one for the group: So, I love sauteed onions, and when I make them, I slice the onions, put them in a hot pan with some olive oil, salt and pepper, and, a couple minutes in, I add some Madiera wine, and let them cook for about 7 or 8 minutes. At that point, I will put a pat of butter in for the last two minutes, and they're golden.
I was making a recipe, and it said saute the onions in butter for 7 or 8 minutes, then add a teaspoon of sugar and a splash of water. They were good, but a little bland. I didn't want to add wine at that point, since it would take too long to burn off the alcohol flavor. Any suggestions to adding last-minute flavor to sauteed onions?
At last minute, the only options you have are to adjust the seasoning with S&P, and to crank the heat to high and caramelize a bit. What will happen is the liquid sweating off the onions will reduce on the bottom of the pan, cooking out the water and leaving the remaining sugars from the carbs in the onions being broken down by the heat. This will look like a brown film on the bottom of your saute pan, as you stir it will be dissolved into the onion mixture and jack up the flavor while slightly darkening it. Be careful not to actually burn this or you'll just have a pan of shitty onions.
Honestly though, adding water and sugar is the first mistake of that recipe, and totally unnecessary. My onions, I will start at high to get them sweating good, reduce to medium and let them break down(about a ten to fifteen minute process), then finish at high like I said above. Finish with S&P. If you want them good and dark, just extend the middle phase until they're to your liking. The Madeira is a good touch, or some sherry works nicely as well.
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Cool, thanks! Yeah, I've never added straight sugar (I guess alcohol adds sugars to them); I think I added too much water, too, since it was a bit soupy.
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Cool, thanks! Yeah, I've never added straight sugar (I guess alcohol adds sugars to them); I think I added too much water, too, since it was a bit soupy.
And onions have a shit ton of natural sugars, varying from mild yellow to the super sweet Vidalia. The only time I'd add water would be in the latter steps to hurry up the caramelization process, always let the onions release their water first, that maximizes the flavor.
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I've been eating pretty good out here in Frankfurt, here's some pics of deliciousness:
Curryworst and cheese/ketchup fries:
(https://pbs.twimg.com/media/FGVGbwQWYAIlgFQ?format=jpg&name=large)
"pizza burger" with sweet potato fries:
(https://pbs.twimg.com/media/FGXP7kYX0Ak-oZi?format=jpg&name=large)
Schnitzel with potatos:
(https://pbs.twimg.com/media/FGbrUIeXwAgaaGt?format=jpg&name=large)
and some German mcdonalds which had some different options than the US:
(https://pbs.twimg.com/media/FGaWL6AXEAocHB0?format=jpg&name=large)
Honestly, the only thing I'm enjoying on this business trip is the food and it's just about lunch time!
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^^^^ That stuff looks great Cram. I have to get over them someday
Speaking of German stuff, I got a black forrest cake for a work party
(https://i.pinimg.com/564x/a8/f8/3d/a8f83d74a6ab6df8274b0785603d19a3.jpg)
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Schnitzel with potatos:
(https://pbs.twimg.com/media/FGbrUIeXwAgaaGt?format=jpg&name=large)
Did you also get an enormous bowl of salad with that? When I spent two weeks at Koln, whenever I ordered a schnitzel it came with shitload of potatoes and a huge portion of salad. I don't believe I've ever ate the whole plate. :lol
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Y'all.
I'm looking to cook a turkey with onion, apple, and cinnamon sticks for aromatics. What should I season the outside of the turkey with?
The blood of your vanquished foes. That's my go-to.
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Y'all.
I'm looking to cook a turkey with onion, apple, and cinnamon sticks for aromatics. What should I season the outside of the turkey with?
The blood of your vanquished foes. That's my go-to.
If that doesn't work, a nice blend of garlic, thyme, and orange zest will work nicely. (with s&p of course)
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Did you also get an enormous bowl of salad with that? When I spent two weeks at Koln, whenever I ordered a schnitzel it came with shitload of potatoes and a huge portion of salad. I don't believe I've ever ate the whole plate. :lol
Ya know, for one, I ate the entire plate :lol, but when I was almost done I noticed on the menu it said it comes with veggies or salad. They never asked me and I didn't notice so I didn't say anything while ordering. So I guess it's one of those things if you don't speak up, they don't serve it so I don't know what the salad would have been like.
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I never spoke up and they brought the goddamn salad every bloody time! :lol
I also remember we went to Burg Eltz (a medieval castle) and there's this restaurant right before you begin climbing the hills (the castle is in the hills, it's like a 5km walk). We got up early, like at 6 AM, and it was around midday so we were hungry. However we didn't know that if you order a schnitzel there you'll get 2 huge schnitzels, a heap of potatoes and that salad again. :lol
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Y'all.
I'm looking to cook a turkey with onion, apple, and cinnamon sticks for aromatics. What should I season the outside of the turkey with?
The blood of your vanquished foes. That's my go-to.
If that doesn't work, a nice blend of garlic, thyme, and orange zest will work nicely. (with s&p of course)
I've been using a lot of citrus zests lately; lemon zest on carrots, lime zest in rice, lime zest in watered down sour cream as a drizzle... it adds a nice component to it.
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I never spoke up and they brought the goddamn salad every bloody time! :lol
I also remember we went to Burg Eltz (a medieval castle) and there's this restaurant right before you begin climbing the hills (the castle is in the hills, it's like a 5km walk). We got up early, like at 6 AM, and it was around midday so we were hungry. However we didn't know that if you order a schnitzel there you'll get 2 huge schnitzels, a heap of potatoes and that salad again. :lol
That actually sounds pretty cool. Sadly no time to explore on this business trip until hopefully this weekend ill take a day off. I'm in Amsterdam now though, I've explored two castles over here and was thinking of looking up another one. I think that stuff is so cool because you don't have these very old castles in the US.
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I never spoke up and they brought the goddamn salad every bloody time! :lol
I also remember we went to Burg Eltz (a medieval castle) and there's this restaurant right before you begin climbing the hills (the castle is in the hills, it's like a 5km walk). We got up early, like at 6 AM, and it was around midday so we were hungry. However we didn't know that if you order a schnitzel there you'll get 2 huge schnitzels, a heap of potatoes and that salad again. :lol
Sounds dreadful. :lol Not the food, I love schnitzel, but eating that much before having to walk back down. I hiked around a lake in Switzerland, and on the back side of the lake and pretty high up is a tiny cafe (https://www.google.com/maps/@46.5061906,7.7329552,3a,75y,105.76h,90t/data=!3m8!1e1!3m6!1sAF1QipOMCqMoPM36UY1F49xgevkfC8Eh-zVOPRj-x0RF!2e10!3e11!6shttps:%2F%2Flh5.googleusercontent.com%2Fp%2FAF1QipOMCqMoPM36UY1F49xgevkfC8Eh-zVOPRj-x0RF%3Dw203-h100-k-no-pi-0-ya230.29517-ro0-fo100!7i11264!8i5632). Takes an hour or two to get there each way. Threw back a couple of brats, some broth, and a tall cold one, and really felt like shit by the time I made it back down.
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I never spoke up and they brought the goddamn salad every bloody time! :lol
I also remember we went to Burg Eltz (a medieval castle) and there's this restaurant right before you begin climbing the hills (the castle is in the hills, it's like a 5km walk). We got up early, like at 6 AM, and it was around midday so we were hungry. However we didn't know that if you order a schnitzel there you'll get 2 huge schnitzels, a heap of potatoes and that salad again. :lol
Sounds dreadful. :lol Not the food, I love schnitzel, but eating that much before having to walk back down. I hiked around a lake in Switzerland, and on the back side of the lake and pretty high up is a tiny cafe (https://www.google.com/maps/@46.5061906,7.7329552,3a,75y,105.76h,90t/data=!3m8!1e1!3m6!1sAF1QipOMCqMoPM36UY1F49xgevkfC8Eh-zVOPRj-x0RF!2e10!3e11!6shttps:%2F%2Flh5.googleusercontent.com%2Fp%2FAF1QipOMCqMoPM36UY1F49xgevkfC8Eh-zVOPRj-x0RF%3Dw203-h100-k-no-pi-0-ya230.29517-ro0-fo100!7i11264!8i5632). Takes an hour or two to get there each way. Threw back a couple of brats, some broth, and a tall cold one, and really felt like shit by the time I made it back down.
It's not even up there in the hills! The restaurant is down, right before the climb to the castle. :lol
https://g.page/RingelsteinerMuhle?share
Apparently it's also a hotel but it's not like it mattered to us, we saw "Cafe - Restaurant" and that was that.
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I think I'd rather walk down than up after a big meal
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All things being equal I'd rather walk down to the big meal. :lol
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Y'all.
I'm looking to cook a turkey with onion, apple, and cinnamon sticks for aromatics. What should I season the outside of the turkey with?
The blood of your vanquished foes. That's my go-to.
If that doesn't work, a nice blend of garlic, thyme, and orange zest will work nicely. (with s&p of course)
I've been using a lot of citrus zests lately; lemon zest on carrots, lime zest in rice, lime zest in watered down sour cream as a drizzle... it adds a nice component to it.
It's really nice in applications where it gets charred, like on the outside of a chicken. Makes the flavor of the skin pop like you wouldn't believe. Incredibly versatile.
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Speaking of Schnitzel, how about a Schnittza?
(https://scontent-sjc3-1.xx.fbcdn.net/v/t39.30808-6/262886905_10158700349867914_3022120653977409338_n.jpg?_nc_cat=108&ccb=1-5&_nc_sid=825194&_nc_ohc=0dCaW13APBIAX-7PZAH&_nc_ht=scontent-sjc3-1.xx&oh=00_AT9Zy9dBtjWrqU29YqepbeXY-fnA9Mrt_ex6pBCte1bvRw&oe=61BE32AF)
How to piss off an Italian twice...put a pizza on schnitzel, then put pineapple on it :lol
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Speaking of Schnitzel, how about a Schnittza?
(https://scontent-sjc3-1.xx.fbcdn.net/v/t39.30808-6/262886905_10158700349867914_3022120653977409338_n.jpg?_nc_cat=108&ccb=1-5&_nc_sid=825194&_nc_ohc=0dCaW13APBIAX-7PZAH&_nc_ht=scontent-sjc3-1.xx&oh=00_AT9Zy9dBtjWrqU29YqepbeXY-fnA9Mrt_ex6pBCte1bvRw&oe=61BE32AF)
Wtf :lol
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It's Australia, what else can I say? :lol
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Practiced making some breakfast foods today.
1. M/M pancakes
2. Bacon/cheese omelette
3. Bacon on its own
(https://i.pinimg.com/564x/bd/34/86/bd34864c062c468206498e3a3e465ca3.jpg)
(https://i.pinimg.com/564x/e5/8d/8f/e58d8f5153320b1e49cd39074351bf54.jpg)
(https://i.pinimg.com/564x/00/4c/31/004c31b9a2efa6d16d4363411a1df015.jpg)
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Ate a lot of stuff in San Francisco during the weekend. Here are the notables.
Tonkatsu curry with an omelet on top of rice on a hot pan.
(https://cdn.discordapp.com/attachments/884122523351023696/921854495808430100/image0.jpg)
Crab Cake Crepe with house potatoes and a Blintz.
(https://cdn.discordapp.com/attachments/884122523351023696/922561926163230720/image0.jpg)
Both items weren't cheap, but they were really delicious.
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When traveling, I don't mind as much to spend a bit more on food especially when it's something you don't have back home, loooks good.
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Travel and food go hand-in-hand for me... when I think of the Mid-East, I think of the food first (Jordanian border and Jerusalem were highlights for me). BaaHaaBaa... I think of Lobster, chowdah, Blueberry Pie, and BB Ice Cream (have mercy... had the IC every evening after climbing/hiking). NYC... Katz and any old school Pizza shop. Charleston SC... Shrimp & Grits. Asheville... Cat-head biscuits, Tupelo Honey, and kombucha.
I'm gonna give the standing rib-roast a shot this year after last year's success with the braised short ribs (confidence boost for certain that dish). Drying the rib-roast out in the fridge wrapped in cheese-cloth for five days or so then oil, more salt, pepper, and slow roast to 120 or so. Going to try Yorkshire pudding as well using the drippings. From scratch Green Bean Casserole and honey roasted Carrots to round it out. I'll take any rib-roast pointers that chef can give me...
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Travel and food go hand-in-hand for me...
Until you travel to a country in a covid lockdown and can't eat out at all :lol I did get some tasty food while in Amsterdam, but honestly nothing too special or to make me feel like I can associate the food here since it was all delivery. But I do agree! Food is such an important part of the travel experience and you can definitely relate the location to the food offerings!
Like schnitzel in Germany
And I got some of that bangin cheese here in the Netherlands to bring home for Christmas gifts.
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When traveling, I don't mind as much to spend a bit more on food especially when it's something you don't have back home, loooks good.
For years that was a big problem for me. Mainly because I live in a cheap part of the world, and spending $18 on something that would cost me $10 annoys me on general principle. Eventually I found a way to put that aside, and now I eat whatever I want to eat on the road without regard for what it does or should cost. That was one of the biggest changes I've made in the way I travel, and it makes all the difference in the world.
That said, I've always made a point to eat what and where the locals eat whenever possible. That's one of the best parts of traveling.
And I got some of that bangin cheese here in the Netherlands to bring home for Christmas gifts.
Funny how that works. A couple of my peeps are getting gift boxes of Jersey Barnfire hot sauce from my trip up there. The black garlic version really worked for me.
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I'm not familiar with that hot sauce, but seems you enjoy it so maybe I should check them out. Also, with spending the money, I think that comes with age and the ability to do so. I'm on a business trip, I can expense my meals which makes me even more interesting in testing the waters since if it sucks, it's not my money lost. However, now a days I will treat myself when on a personal trip. Maybe not every night, but definitely make it a point to splurge for a good unique meal to the area.
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That said, I've always made a point to eat what and where the locals eat whenever possible. That's one of the best parts of traveling.
Big fan of that as well. Always look for the local bars (preferably the dive bars) and the local restaurants.
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That said, I've always made a point to eat what and where the locals eat whenever possible. That's one of the best parts of traveling.
Big fan of that as well. Always look for the local bars (preferably the dive bars) and the local restaurants.
One of my best travel dining experiences was in Hawaii. We were on Oahu, traveling up the east coast to Turtle Bay, and I saw a dingy shack of a place called the Wahaloa Poi Factory. The thing is, in front of the place was a cheap picnic table struggling under the weight of 4 300+lb Hawaiian local construction workers and a mass of food they were eating. Of course I stopped, and to this day is still the best kalua pork and other Hawaiian food I've ever had. Always eat where the blue collar people do. Here in the bay area, if you want the best Mexican food, go to the place that has all the Mexican cooks, gardeners, and construction workers eating.
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I'm not familiar with that hot sauce, but seems you enjoy it so maybe I should check them out. Also, with spending the money, I think that comes with age and the ability to do so. I'm on a business trip, I can expense my meals which makes me even more interesting in testing the waters since if it sucks, it's not my money lost. However, now a days I will treat myself when on a personal trip. Maybe not every night, but definitely make it a point to splurge for a good unique meal to the area.
With me it was never really about ability. If I can afford to fly somewhere to catch a show I can afford to pay a little more for chow. Like I said, it was always just principle for me. Thankfully I've found away to shake that off. Interestingly, if I could expense my dinners that principle would probably work the exact opposite. I relish dinging the company for splurges. "Only thirty dollars for a lobster roll? Pshaw. I'm sure I can find better." :lol
Now that I've sampled four of them, the Jersey Barnfire hot sauces aren't really hot enough. The Smoked Ghost has some heat to it, but overall they're pretty mild. Flavor seems to be what they're going for, and they do pretty well in that regard. That said, they're a fine addition to eggs or tacos. Stumbled across it at a lovely breakfast place in Rockaway.
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Not so much food as weapons meant to kill diabetic people, but I made these over the weekend for my girlfriend's family. They were surprisingly difficult to eat from a logistical standpoint.
(https://scontent-sjc3-1.xx.fbcdn.net/v/t39.30808-6/269874512_10159633523512645_1062841329126618805_n.jpg?_nc_cat=107&ccb=1-5&_nc_sid=730e14&_nc_ohc=CG74HPvoTF8AX-5PitV&_nc_ht=scontent-sjc3-1.xx&oh=00_AT-9aTu9NBvMpRY7nfvfylUkA2yxt5XQrWTT6TY_n3PeDA&oe=61CE6F1B)
(https://scontent-sjc3-1.xx.fbcdn.net/v/t39.30808-6/266503582_10159633523507645_5397646150539541355_n.jpg?_nc_cat=105&ccb=1-5&_nc_sid=730e14&_nc_ohc=BSCLPgMERzUAX8KMqx6&_nc_ht=scontent-sjc3-1.xx&oh=00_AT-7a5-fEG4zj_mtpmtLdpuVS_HhWqY_DzZrYaHGql8NQg&oe=61CED20E)
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Mother of god. :lol
Those are right up my alley
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Those look amazing, I'm curious how you made the trees
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Those look great, Adami.
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Gordon Ramsay vs Marco Pierre White Scrambled Eggs Battle (https://www.youtube.com/watch?v=3s5G1lr61VQ&ab_channel=TearJerker)
I know it's kinda silly but I find it hilarious, diffrent approaches but both probably taste amazing.
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Gordon Ramsay vs Marco Pierre White Scrambled Eggs Battle (https://www.youtube.com/watch?v=3s5G1lr61VQ&ab_channel=TearJerker)
I know it's kinda silly but I find it hilarious, diffrent approaches but both probably taste amazing.
All I can see are those stove tops.... So fucking nice... 4 burner with a French in the middle :omg:
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I've become a Gordon Ramsay fan recently. Anyone else watching Next Level Chef?
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I've become a Gordon Ramsay fan recently. Anyone else watching Next Level Chef?
I have no interest in any of the guy's shows. Just don't like him when he's being "on." The videos of him cooking at home, answering questions, or teaching techniques are all great, though. The real guy seems a whole lot better than the persona. He did a ton of lockdown cooking videos from the kitchen RJ is so keen for, employing his family for a lot of them, and they were all pretty good.
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I've become a Gordon Ramsay fan recently. Anyone else watching Next Level Chef?
I have no interest in any of the guy's shows. Just don't like him when he's being "on." The videos of him cooking at home, answering questions, or teaching techniques are all great, though. The real guy seems a whole lot better than the persona. He did a ton of lockdown cooking videos from the kitchen RJ is so keen for, employing his family for a lot of them, and they were all pretty good.
I've only seen his Uncharted shows and the new one I mentioned. I've heard he's a real cool and nice dude in reality. In the uncharted shows, it shows that. He comes off as genuine, smart, and interesting (with an interest in the locals). Also has a sense of humor. I've never seen the other shows where he's real aggressive. Also I follow him on tiktok which is great, love seeing his reaction videos to some terrible cooking tiktoks.
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Ramsay's a mixed bag for me...I actually prefer when he's being more sincere and himself, as opposed to his asshole persona he puts up. No doubting talent though, nobody garners that many Michelin stars without oozing talent.
And EB...both of them had the sweet French tops...with the four burners on the edges...those things probably start at minimum 5k, easily.
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Tried my hand at making shrimp pasta for the first time
(https://i.pinimg.com/originals/1d/ad/5d/1dad5d61d5f531f6c07533378f571bbf.jpg)
(https://i.pinimg.com/originals/2d/51/1b/2d511b09d25bfe970fbd01c84a317b12.jpg)
Tasted good for the most part, but I'm not sure if I didn't cook them long enough?
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Shrimp should be cooked to a medium, then let finish on their own residual heat. They should snap without any bending or rubberiness.
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Thanks Lonestar, I will look for that next time around.
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Tried my hand at making shrimp pasta for the first time
[food porn]
Tasted good for the most part, but I'm not sure if I didn't cook them long enough?
Try using scallops next time. Also, in that scenario I think shallots work better than garlic.
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Shrimp cook pretty quickly too so you may be good
Last weekend, my gf and I made Paisa
(https://pbs.twimg.com/media/FL_2LzPWUAI_TAn?format=jpg&name=large)
The chicharron were made in the air fryer, everything came out sooo good. I think it's the first meal we made that both our plates and leftovers were completely wiped clean in one sitting.
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So, for the next 35 days or so, I have decided to go meatless and fishless. Luckily, there is a local Indian restaurant nearby that has various veggie options and have curry. Today, I had Veggie Samosa, Garlic Naan, Paneer Tikka Masla, and Veggie Korma, with Sweet Lassi to mild down any spice. I'm pretty pleased with all of this.
(https://cdn.discordapp.com/attachments/884122523351023696/950142535785922610/image0.jpg)
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Been craving old school homemade chili, finally gave in last night, and it was divine.
Basic process was...
Took about 2# of boneless short rib, diced up small (would've gone big but wanted to cut the braise time). Threw them in a medium high pot and got a solid sear on it. Added diced pablanos and onions and sweated them out, got a bit of color on it all. Added garlic and released its flavor. Then added a spice mix of guajillo chili, california chili, arbol chili, onion powder, garlic powder, cumin, coriander, smoked paprika, oregano and S&P. When the spice mix was stirred in, I added beef stock, tomato sauce, diced tomato, and some chipotle with adobo. Brought that to a boil and let it simmer for about 4 hours. In the last hour I added the beans (originally wasn't going to, but changed my mind). Adjusted final seasoning, and holy fuck was it good.
(https://scontent-atl3-1.xx.fbcdn.net/v/t39.30808-6/275579046_4711070762324327_866489214131435652_n.jpg?_nc_cat=104&ccb=1-5&_nc_sid=5cd70e&_nc_ohc=DizO0wrXi54AX-rHyOF&_nc_ht=scontent-atl3-1.xx&oh=00_AT98Eb37ZRBHRQA9hFxk6Wp9IzyHL6pt-d83ezWbYYPi2A&oe=6231DC3C)
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Looks divine, I'm definitely going to make that tomorrow. How much stock and sauce did you use?
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That looks like the best chili I've ever seen.
Here was our lunch today in Vegas
(https://pbs.twimg.com/media/FNr3X30VIAMao-r?format=jpg&name=large)
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Looks divine, I'm definitely going to make that tomorrow. How much stock and sauce did you use?
For the amount of meat I used, I started with about 3 cups, a 15oz can of tomatoes and a 15oz can of tomato sauce. I had extra stock and some tomato paste on hand to adjust the consistency as it reduced
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Made corn chowder tonight for the first time. Nothing fancy but it came out pretty damn good.
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Been craving old school homemade chili, finally gave in last night, and it was divine.
Basic process was...
Took about 2# of boneless short rib, diced up small (would've gone big but wanted to cut the braise time). Threw them in a medium high pot and got a solid sear on it. Added diced pablanos and onions and sweated them out, got a bit of color on it all. Added garlic and released its flavor. Then added a spice mix of guajillo chili, california chili, arbol chili, onion powder, garlic powder, cumin, coriander, smoked paprika, oregano and S&P. When the spice mix was stirred in, I added beef stock, tomato sauce, diced tomato, and some chipotle with adobo. Brought that to a boil and let it simmer for about 4 hours. In the last hour I added the beans (originally wasn't going to, but changed my mind). Adjusted final seasoning, and holy fuck was it good.
(https://scontent-atl3-1.xx.fbcdn.net/v/t39.30808-6/275579046_4711070762324327_866489214131435652_n.jpg?_nc_cat=104&ccb=1-5&_nc_sid=5cd70e&_nc_ohc=DizO0wrXi54AX-rHyOF&_nc_ht=scontent-atl3-1.xx&oh=00_AT98Eb37ZRBHRQA9hFxk6Wp9IzyHL6pt-d83ezWbYYPi2A&oe=6231DC3C)
I must say that that looks outstanding.
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Been craving old school homemade chili, finally gave in last night, and it was divine.
Basic process was...
Took about 2# of boneless short rib, diced up small (would've gone big but wanted to cut the braise time). Threw them in a medium high pot and got a solid sear on it. Added diced pablanos and onions and sweated them out, got a bit of color on it all. Added garlic and released its flavor. Then added a spice mix of guajillo chili, california chili, arbol chili, onion powder, garlic powder, cumin, coriander, smoked paprika, oregano and S&P. When the spice mix was stirred in, I added beef stock, tomato sauce, diced tomato, and some chipotle with adobo. Brought that to a boil and let it simmer for about 4 hours. In the last hour I added the beans (originally wasn't going to, but changed my mind). Adjusted final seasoning, and holy fuck was it good.
(https://scontent-atl3-1.xx.fbcdn.net/v/t39.30808-6/275579046_4711070762324327_866489214131435652_n.jpg?_nc_cat=104&ccb=1-5&_nc_sid=5cd70e&_nc_ohc=DizO0wrXi54AX-rHyOF&_nc_ht=scontent-atl3-1.xx&oh=00_AT98Eb37ZRBHRQA9hFxk6Wp9IzyHL6pt-d83ezWbYYPi2A&oe=6231DC3C)
What'd ya serve with it? The chili looks superb, seriously, but it doesn't look like a meal by itself. Rice? Did ya pound a bag of Fritos to dump on it? I'm positive you could make some excellent cornbread, if that's your angle. There's no way you'd use spaghetti, so that's not it. What was it?
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I bet chefie poo is a purist. Nothing added. My, I love adding soyr cream and cheese.
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I bet chefie poo is a purist. Nothing added. My, I love adding soyr cream and cheese.
Well, he's already added cheese and onion, and I'd put down five dollars that the sour cream came right after he took the picture. But that has nothing to do with being a purist. I'm going to judge that by the meat and nothing else. That's what matters and I'm pretty sure it's great. After than, I'm making a plate/bowl for myself and that's when it'll become a proper meal.
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Been craving old school homemade chili, finally gave in last night, and it was divine.
Basic process was...
Took about 2# of boneless short rib, diced up small (would've gone big but wanted to cut the braise time). Threw them in a medium high pot and got a solid sear on it. Added diced pablanos and onions and sweated them out, got a bit of color on it all. Added garlic and released its flavor. Then added a spice mix of guajillo chili, california chili, arbol chili, onion powder, garlic powder, cumin, coriander, smoked paprika, oregano and S&P. When the spice mix was stirred in, I added beef stock, tomato sauce, diced tomato, and some chipotle with adobo. Brought that to a boil and let it simmer for about 4 hours. In the last hour I added the beans (originally wasn't going to, but changed my mind). Adjusted final seasoning, and holy fuck was it good.
(https://scontent-atl3-1.xx.fbcdn.net/v/t39.30808-6/275579046_4711070762324327_866489214131435652_n.jpg?_nc_cat=104&ccb=1-5&_nc_sid=5cd70e&_nc_ohc=DizO0wrXi54AX-rHyOF&_nc_ht=scontent-atl3-1.xx&oh=00_AT98Eb37ZRBHRQA9hFxk6Wp9IzyHL6pt-d83ezWbYYPi2A&oe=6231DC3C)
What'd ya serve with it? The chili looks superb, seriously, but it doesn't look like a meal by itself. Rice? Did ya pound a bag of Fritos to dump on it? I'm positive you could make some excellent cornbread, if that's your angle. There's no way you'd use spaghetti, so that's not it. What was it?
Just used some la Brea rolls. I thought about rice, but really just wanted to go it in its own. Gonna pick up stuff to make fucking dope chili dogs tomorrow. I had sour cream, but personally don't go for it. Just cheese and hella onions for me.
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Part food porn and part question for the resident DTF chef.
(https://i.imgur.com/eXSQa9H.jpg)
I ate this in DC. It's a crab fritter in ginger-lobster sauce with corn relish. It was seriously badass. What nobody's been able to figure out is the stringy bits. Those seemed to me to be fritter, not some other thing added after the fact. Definitely something fried with the fritters themselves. How do you do that with them being so thin?
(not pictured is a Southwestern style crab Louie, which was great but not as photogenic)
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I'm not the resident chef, so I'm probably wrong, but I've seen a similar effect achieved with something like this:
(https://cdn.apartmenttherapy.info/image/upload/f_auto,q_auto:eco,c_fill,g_center,w_730,h_913/k%2Farchive%2Ff60055de32d38c51d070abf5fc997994194d2ccc)
You just put batter through it over a deep fryer instead of pasta.
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Ordered a nice ribeye cap from Snake River Farms to cook for my birthday on Sunday. Neglected to get a before pic, but here it is mid-sear after a couple hours in the sous vide at 133
(https://i.imgur.com/7MwEuox.jpg)
And freshly sliced and waiting to be plated. Not pictured was a nice red wine sauce I made in the pan after the sear.
(https://i.imgur.com/ddJMkUB.jpg)
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I'm not the resident chef, so I'm probably wrong, but I've seen a similar effect achieved with something like this:
SNIP
You just put batter through it over a deep fryer instead of pasta.
Perhaps, but the stringy bits are super thin. Like a tenth of that pasta. A fine strainer could pull of something like that, but it seems that they'd crisp up as soon as they even saw the fryer. I'd assume that the fritters needed to be swooshed through the batter to get that comet effect.
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El Barto, they look like rolled up and fried Vermicelli from that picture.
@Axe that looks fantastic.
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That ribeye looks great. How was your experience with SRF?
I know it sounds crazy, but someone recommended I sous vide my ribeyes at 137. Maybe I'm just drinking the Koolaid, but they're heavenly.
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Hard to tell without tasting, but based on the texture I'd guess it's finely shredded filo dough. We used to do a fried shrimp sushi roll at one place I worked, and the final step was rolling it in tempura, then in filo and into the fryer, and the texture was very similar looking. And it was fucking delicious too.
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Hard to tell without tasting, but based on the texture I'd guess it's finely shredded filo dough. We used to do a fried shrimp sushi roll at one place I worked, and the final step was rolling it in tempura, then in filo and into the fryer, and the texture was very similar looking. And it was fucking delicious too.
I'll be damned. I didn't know you could shred fillo like that, but looking at pictures on the web I'm pretty sure you're correct. :tup
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Yeah, a good sharp knife, and don't let it fully defrost, and it shreds nicely. I think you can buy it shredded too, not totally sure though, I only used the technique at that one place.
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Tried cooking scallops for the first time today (also my first time ever having scallops)
(https://i.pinimg.com/564x/4b/a5/cc/4ba5cceb53c4e21963d618c6bfba7d23.jpg)
First thought: Wow they are very tasty
2nd thought, do these look fully cooked? The idea of just the top and bottom looking cooked was a little strange to wrap my head around. I did medium-high heat. 2mins on each side.
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I'm an amateur cook at best so don't take my word for it but those look cooked to me. Typically when I make scallops I'll do med-high heat for a few minutes on each side, taking them off just as the center stops being opaque.
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I'd let an expert weigh in, but IMO worst thing you can do is overcook a scallop.
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I've never eaten a scallop, but I have to cook them all the time. When I was first taught way back when, I was instructed to remove these things because they are apparently tough to chew.
(https://i.redd.it/91w9da4uawy81.png)
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Chino's right, remove the foot before cooking.
And yes, a proper scallop should be mid rare, a good sear on both sides and pull from the heat. Some tips... Pat them dry really well before cooking, the lack of moisture will help the sear.. Also a pat of butter right before searing will really kick up the flavor and help get that perfect golden brown crust sear that makes them so fucking sexy.
I fucking love scallops.
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Yeah, next time around I am taking those off first. You can absolutely taste them and just throws things off a little.
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Went out to eat today and got this delicious as burger
(https://i.pinimg.com/564x/12/c5/b2/12c5b23591e05a87dcbe80597952c2b8.jpg)
From the menu:
Sirloin Burger, Applewood Smoked Bacon, Caramelized Onions, Gorgonzola Dolce, Garlic Aioli, Balsamic Reduction, Fries On The Burger
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oh fuck! That looks amazing!
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Garlic herbs dough. Caramelized onions, summer squash and zucchini. Organic salami snd goat cheese and 3 cheese blend. Fresh basil out of the oven.
(https://i.postimg.cc/7LH7Mkhw/30117244034102.jpg) (https://postimg.cc/bZ5sp41B)
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I mean, it looks good, but my pizza consists of dough, sauce, and cheese. Mozzarella. No fancy blends.
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You probably like chicken nuggets and fries too you baby.
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You probably like chicken nuggets and fries too you baby.
I like steak fries, but I couldn't tell you the last time I had a chicken nugget. Decades.
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Maybe you should allow yourself to explore food Tim.
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Maybe you should allow yourself to explore food Tim.
I don't allow myself to explore anything. :lol
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Your loss. Never hurts to explore.
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Looks good, real nice color on the crust, bet it has that awesome crunch to it.
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You probably like chicken nuggets and fries too you baby.
Why you dissin chickie nuggies?
Also, that 'za looks right delectable. We went out to a local italian winery that has a pizza oven on weekends. Goddamn their dough is righteous. Prosciutto and arugula for jingle.son and I; Margherita for the ladies.
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Looks good, real nice color on the crust, bet it has that awesome crunch to it.
Until recently, I didn't know to brush oil on the crust.
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Local Thai restaurant was selling home grown chili peppers, so I made some Pad Ka-Prao. Topped it with a fried egg, cilantro, green onions, and some chilis marinated in fish sauce.
Recipe here: https://shesimmers.com/2012/05/pad-ka-prao-%E0%B8%9C%E0%B8%B1%E0%B8%94%E0%B8%81%E0%B8%B0%E0%B9%80%E0%B8%9E%E0%B8%A3%E0%B8%B2.html
(https://i.imgur.com/Nl4m4hH.jpg)
(https://i.imgur.com/ttoQti2.jpg)
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So, I didn't get to eat as much variety in Chicago as I liked to, since the food itself was so filling that it's hard for me to get something else, which meant no Italian Beef or Polish Sausage hot dog for me. I did have a deep dish pizza at Lou Malnati's and while it was good, there was so much cheese on it and the crust was really really crisp.
The main highlight of the trip was eating a Puerto Rican restaurant. I read that Chicago has a sandwich called the Jibarito where they replace the bread with a smashed fried plantains. I found a place that had it with lechon as the meat and that was an easy convincing. The issue was that I came a bit too early, since all they had at the time was breakfast items so I got this. Churros French toast and a skillet Jibarito style (they basically added plantains as a topping on the skillet). Good stuff.
(https://cdn.discordapp.com/attachments/884122523351023696/1008024904765034526/IMG_0367.jpg)
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(https://i.imgur.com/OQIocDb.jpg)
Checkmate, thread.
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Being a bad boy with my dad today.
(https://i.postimg.cc/y8QmzYC8/20220818-140000.jpg) (https://postimg.cc/cv3gRWJp)
(https://i.postimg.cc/qRj01YCS/20220818-134858.jpg) (https://postimg.cc/JDD9npx5)
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What's that on them there fries? Obviously there's bacon, but I don't see cheese.
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It's bacon, cheese and herbed aioli.
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Does anyone here follow chefreactions on TikTok?
I don't know much about the guy other than he is a chef but basically what he does is comment on various cooking TikTok videos - both the good and the very bad. I seriously laugh my ass off. I know he has gotten banned for a few days here or there because he doesn't pull any punches and says what he really thinks. LoL
There of course are some amazing TikTok food videos but damn there are a lot of scary ones out there too.
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No Tik Tok for this guy.
Went to a restaurant in the woods. You have to drive down a dirt road. It's in a house made in the 1700's. 5 course meal. No over eating. Perfectly balanced.
(https://i.postimg.cc/Pf28wtC4/20220819-113739.jpg) (https://postimg.cc/XXBJM6cG)
(https://i.postimg.cc/d1QVsyjK/20220819-124215.jpg) (https://postimg.cc/B8y0Ntzh)
(https://i.postimg.cc/LsDmbsKQ/20220819-125130.jpg) (https://postimg.cc/SXX0XkKc) (https://keyboardtester.co/keyboard-tester)
(https://i.postimg.cc/gcQm55Qp/20220819-125323.jpg) (https://postimg.cc/fkcGSHMq)
(https://www.dreamtheaterforums.org/boards/proxy.php?request=http%3A%2F%2F%5B%2Furl%5D%3Cbr+%2F%3E%3Cbr+%2F%3E%5Burl%3Dhttps%3A%2F%2Fpostimg.cc%2FR6LzmGFY%5D%5Bimg%5Dhttps%3A%2F%2Fi.postimg.cc%2FqR9B85dp%2F20220819-132123.jpg&hash=ebeb91e63eeb9d5efcda70b8642d68ec4bbdae98) (https://postimg.cc/G8C166cY)
(https://www.dreamtheaterforums.org/boards/proxy.php?request=http%3A%2F%2F%5B%2Furl%5D%3Cbr+%2F%3E%3Cbr+%2F%3E%5Burl%3Dhttps%3A%2F%2Fpostimg.cc%2FfkzGXckw%5D%5Bimg+width%3D700+height%3D315%5Dhttps%3A%2F%2Fi.postimg.cc%2Fy6csMnHS%2F20220819-132259.jpg&hash=b49f29ca8d0c83a35c5ed15c7f035d26044c89c7) (https://postimg.cc/CBN9X1rT)
(https://i.postimg.cc/TwmvX2ZX/20220819-133514.jpg) (https://postimg.cc/JD12N8rT)
(https://i.postimg.cc/6qJw74d3/20220819-132255.jpg) (https://postimg.cc/CBN9X1rT)
(https://i.postimg.cc/y6csMnHS/20220819-132259.jpg) (https://postimg.cc/fkzGXckw)
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The pork looks good except for that branch of broccoli.
Where did you actually go and eat after you left that place?
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No. That meal was amazing. BTW, that's broccolini. It's delicious.
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BTW, that's broccolini.
Oh shit! Why didn't you say so in the first place. :lol
I'm afraid to ask how much it was, and No, you don't have to tell me.
I admire people that can eat whatever is put in front of them. I wasn't born with that gene.
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Most vegetables I like. There are a few I don't.
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Where did you actually go and eat after you left that place?
:rollin
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Tim goes to McDonald's and brags about it. :lol
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Tim goes to McDonald's and brags about it. :lol
Haven't been to McDonald's in YEARS!
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Doesn't seem like it you food pleabian.
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Does anyone here follow chefreactions on TikTok?
I don't know much about the guy other than he is a chef but basically what he does is comment on various cooking TikTok videos - both the good and the very bad. I seriously laugh my ass off. I know he has gotten banned for a few days here or there because he doesn't pull any punches and says what he really thinks. LoL
There of course are some amazing TikTok food videos but damn there are a lot of scary ones out there too.
Do you follow amauryguichon on Instagram? He's easily the most talented of the chefs I've seen, been in the business a long time and I've never seen anyone come close to his pastry skills.
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No Tik Tok for this guy.
Went to a restaurant in the woods. You have to drive down a dirt road. It's is in a house made in the 1700's. 5 course meal. No over eating. Perfectly balanced.
(https://i.postimg.cc/Pf28wtC4/20220819-113739.jpg) (https://postimg.cc/XXBJM6cG)
(https://i.postimg.cc/d1QVsyjK/20220819-124215.jpg) (https://postimg.cc/B8y0Ntzh)
(https://i.postimg.cc/LsDmbsKQ/20220819-125130.jpg) (https://postimg.cc/SXX0XkKc) (https://keyboardtester.co/keyboard-tester)
(https://i.postimg.cc/gcQm55Qp/20220819-125323.jpg) (https://postimg.cc/fkcGSHMq)
(https://www.dreamtheaterforums.org/boards/proxy.php?request=http%3A%2F%2F%5B%2Furl%5D%3Cbr+%2F%3E%3Cbr+%2F%3E%5Burl%3Dhttps%3A%2F%2Fpostimg.cc%2FR6LzmGFY%5D%5Bimg%5Dhttps%3A%2F%2Fi.postimg.cc%2FqR9B85dp%2F20220819-132123.jpg&hash=ebeb91e63eeb9d5efcda70b8642d68ec4bbdae98) (https://postimg.cc/G8C166cY)
(https://www.dreamtheaterforums.org/boards/proxy.php?request=http%3A%2F%2F%5B%2Furl%5D%3Cbr+%2F%3E%3Cbr+%2F%3E%5Burl%3Dhttps%3A%2F%2Fpostimg.cc%2FfkzGXckw%5D%5Bimg+width%3D700+height%3D315%5Dhttps%3A%2F%2Fi.postimg.cc%2Fy6csMnHS%2F20220819-132259.jpg&hash=b49f29ca8d0c83a35c5ed15c7f035d26044c89c7) (https://postimg.cc/CBN9X1rT)
(https://i.postimg.cc/TwmvX2ZX/20220819-133514.jpg) (https://postimg.cc/JD12N8rT)
(https://i.postimg.cc/6qJw74d3/20220819-132255.jpg) (https://postimg.cc/CBN9X1rT)
(https://i.postimg.cc/y6csMnHS/20220819-132259.jpg) (https://postimg.cc/fkzGXckw)
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Does anyone here follow chefreactions on TikTok?
I don't know much about the guy other than he is a chef but basically what he does is comment on various cooking TikTok videos - both the good and the very bad. I seriously laugh my ass off. I know he has gotten banned for a few days here or there because he doesn't pull any punches and says what he really thinks. LoL
There of course are some amazing TikTok food videos but damn there are a lot of scary ones out there too.
Do you follow amauryguichon on Instagram? He's easily the most talented of the chefs I've seen, been in the business a long time and I've never seen anyone come close to his pastry skills.
You mean that Swiss bastard who is a chocolate sculptor?
He’s so damn good it annoys me.
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Does anyone here follow chefreactions on TikTok?
I don't know much about the guy other than he is a chef but basically what he does is comment on various cooking TikTok videos - both the good and the very bad. I seriously laugh my ass off. I know he has gotten banned for a few days here or there because he doesn't pull any punches and says what he really thinks. LoL
There of course are some amazing TikTok food videos but damn there are a lot of scary ones out there too.
Do you follow amauryguichon on Instagram? He's easily the most talented of the chefs I've seen, been in the business a long time and I've never seen anyone come close to his pastry skills.
You mean that Swiss bastard who is a chocolate sculptor?
He’s so damn good it annoys me.
Yeah, that asshole. It's not just his sculpting, how he builds and incorporates the desserts within some of the sculptures, his techniques are so fucking precise.
Here's a good vid of all his skills in one shot... https://www.youtube.com/watch?v=q2ZIfOgp3l0&ab_channel=AmauryGuichon (https://www.youtube.com/watch?v=q2ZIfOgp3l0&ab_channel=AmauryGuichon)
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Yes. I’ve seen a million of his videos and my hatred of him intensifies from each one. Perfect bastard.
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Does anyone here follow chefreactions on TikTok?
I don't know much about the guy other than he is a chef but basically what he does is comment on various cooking TikTok videos - both the good and the very bad. I seriously laugh my ass off. I know he has gotten banned for a few days here or there because he doesn't pull any punches and says what he really thinks. LoL
There of course are some amazing TikTok food videos but damn there are a lot of scary ones out there too.
Do you follow amauryguichon on Instagram? He's easily the most talented of the chefs I've seen, been in the business a long time and I've never seen anyone come close to his pastry skills.
I don't follow him but chefreactions often critiques his work (with the highest amount of admiration). Just yesterday he posted the guy doing a bank vault made out of chocolate and filled with gold bars that was so fucking cool. I couldn't believe it with my own eyes. Genius.
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So I just jumped over to TikTok to find chefreactions critiquing a woman who (I swear to god) put candy - skittles I think - in a coffee filter then filled the coffee pot with ice and slices of limes and oranges. She then stuck 6 jalapenos into a toaster to roast them. She rubbed the roasted jalapenos inside of a cocktail glass that she rimmed with sugar. She "brewed" the candy with tequila into the ice and then poured that mixture into the prepared glass.
I mean, what the actual fuck is this? :o :lol
I'd love to know how he finds these people, TBH.
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I think brewing it like coffee would give it way too little time to infuse. When we made skittles vodka in Uni we just shoved a few packets into the bottle and let it infuse overnight.
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I'm not familiar with the people being talked about but I'm aware of the style of video. Gordon Ramsay does these on tiktok too. People seem to just mix the oddest things for a chance to be called out by one of these channels. :lol
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Tried a new restaurant today. Got the "French Dip" (Roasted & shaved beef with provolone & creamy horseradish on a sub roll, with au jus)
It was so good
(https://i.pinimg.com/564x/33/4b/c4/334bc4cd7f8bd9a1a82ca3e08511c5bb.jpg)
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A French dip is one of those things that sounds so obvious and simple, and yet it's surprisingly easy to fuck up. Perhaps because it's so wonderful in concept my expectations are too high, but it seems like easily half the times I order one it leaves me terribly underwhelmed. The other half are great, but it's to the point that I'd just as soon not take the chance.
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On vacation. Got some fresh cracked crab and getting ready for crab louie salads with a side of garlic/cheese french bread.
What do you all put on your crab louie salads? I feel like I'm forgetting something.
Iceberg lettuce mixed with some romaine
Green onions chopped
Cucumber diced
Red pepper slices
Baby carrot sticks
Sliced avocado
Cherry tomatoes halved
Sliced black olives
Hard boiled egg
Crab
1000 Island dressing
Lemon quarter to squeeze over the top
I usually do some celery but I forgot it
Might get a photo in later :tup
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Question for lonestar.
The day after Thanksgiving, I always boil the turkey carcass to get broth to store for making soups, sauces, and gravy. I typically boil them until the bones come clean, strain the flotsam, and pick out the good meat pieces. Is there any merit to boiling the bones longer? Perhaps until they become soft and splinter?
I've always wondered that.
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Question for lonestar.
The day after Thanksgiving, I always boil the turkey carcass to get broth to store for making soups, sauces, and gravy. I typically boil them until the bones come clean, strain the flotsam, and pick out the good meat pieces. Is there any merit to boiling the bones longer? Perhaps until they become soft and splinter?
I've always wondered that.
Not really, there's only a certain amount of flavor you'll get out of them, after that it's just redundant. Usually a good 2 hours will do the trick. If you want to really kick the flavor up a notch, roast the bones to get a good brown color throughout on them before making the stock. Also, if you don't, definitely add mirepoix (carrots, onion, celery), roasted well if possible, and some herbs like thyme and sage. Doing this, you want to bring it to a boil, then crank it down to a simmer and let it roll till the stock has a rich, brown color. Don't let it boil at full tilt, that'll give you a cloudy stock, when it's lower and slow, you can skim the impurities out during the process, and after straining you'll have a beautiful, clear stock for soups that'll kick serious ass. At work, I debone my turkeys before roasting, make the stock with the carcasses, and make my gravy out of that, it's some god tier stuff man.
Good luck!!
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Alright, I'm digging through my photo albums, so it's time for a photo dump.
(https://media.discordapp.net/attachments/1039908700044931153/1040043823167979580/ingredients.jpg?width=745&height=559)
(https://cdn.discordapp.com/attachments/1039908700044931153/1040043898048888872/chickparm.jpg)
(https://media.discordapp.net/attachments/1039908700044931153/1040042335704186890/las1.jpg?width=745&height=559)
(https://media.discordapp.net/attachments/1039908700044931153/1040042335930699786/las2.jpg?width=745&height=559)
(https://media.discordapp.net/attachments/1039908700044931153/1040042336157184050/las3.jpg?width=745&height=559)
(https://media.discordapp.net/attachments/1039908700044931153/1040042336392052736/las4.jpg?width=745&height=559)
(https://media.discordapp.net/attachments/1039908700044931153/1040042336580817017/las5.jpg?width=745&height=559)
(https://media.discordapp.net/attachments/1039908700044931153/1040042336807301160/las6.jpg?width=745&height=559)
(https://media.discordapp.net/attachments/1039908700044931153/1040042337025392740/las7.jpg?width=745&height=559)
(https://media.discordapp.net/attachments/1039908700044931153/1040042337230934037/las8.jpg?width=745&height=559)
(https://media.discordapp.net/attachments/1039908700044931153/1040041670286250164/chicken.jpg?width=745&height=559)
Caught, cleaned, and cooked:
(https://media.discordapp.net/attachments/1039908700044931153/1040041601336094750/catfish.jpg?width=417&height=559)
For my D&D table:
(https://media.discordapp.net/attachments/1039908700044931153/1040041541479170108/breakfast.jpg?width=745&height=559)
(https://media.discordapp.net/attachments/1039908700044931153/1040041344481112084/breakfastcass.jpg?width=745&height=559)
I absolutely love to cook. I would pursue the culinary arts if I wasn't such a damn picky eater.
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Had this wild banana's foster french toast today
(https://i.pinimg.com/564x/44/02/13/440213d86f289d92c100dae8035b9121.jpg)
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I love banana foster pudding, don't think I've had the french toast variety but that looks amazing.
@MetalJunkie, amazing pictures and I swear by Rao's pasta sauce, that thing tastes better than several ones I've tried.
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Good looking stuff MJ!!!
Here's a charcuterie and cheese I did for Mom's 80th...
(https://scontent-lax3-2.xx.fbcdn.net/v/t39.30808-6/346656313_746439697126241_6820110504169097828_n.jpg?_nc_cat=100&ccb=1-7&_nc_sid=730e14&_nc_ohc=Ic-7QxcWw0AAX-v3Kin&_nc_ht=scontent-lax3-2.xx&oh=00_AfBfrdlMDPkVKqFN3PhDqL3KS3_ZSKuEgy6fdjP-mPK40g&oe=64687350)
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What a spread :omg:
Wish I was there
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@MetalJunkie, amazing pictures and I swear by Rao's pasta sauce, that thing tastes better than several ones I've tried.
I missed the original post by MetalJunkie, but I was wondering about the taste. I've been wanting to try it and never have for some reason.
Funny enough, I heard about the restaurant before the sauce, and it was the hard way I found out it is impossible to get a table at Rao's. Maybe I should try again, who knows
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Love the Dunn board :yarr but also, that looks great
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@MetalJunkie, amazing pictures and I swear by Rao's pasta sauce, that thing tastes better than several ones I've tried.
I missed the original post by MetalJunkie, but I was wondering about the taste. I've been wanting to try it and never have for some reason.
I get the large ones from Costco and use them extensively for anything pasta related. They somehow taste fresher than the other store ones. Maybe the ingredients are better sourced? In any case I haven't looked back since.
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These hotdogs tasted a lot better than they looked.
Added American Cheese, red onions, tomatoes, ketchup, mustard and a little Sriracha sandwich sauce.
(https://imgur.com/9ze0nQx.jpg)
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If I were to make a suggestion, it would be to pickle the red onions.
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If I were to make a suggestion, it would be to pickle the red onions.
BIG fan of the pickled onion.
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If I were to make a suggestion, it would be to pickle the red onions.
BIG fan of the pickled onion.
They definitely have their place, not on a dog for me though...I stick to mustard, relish, and raw onion.
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Common hot dog down here is mustard, chili, cole slaw, and onion.
But I must admit I also have a weakness for a Chicago-style dog as well.
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In Gothenburg they have something called the "half special" which is a hotdog served with pickles/relish and mashed potato.
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In Gothenburg they have something called the "half special" which is a hotdog served with pickles/relish and mashed potato.
Mashed potato as a side? Or as a hot dog topping?
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The latter.
(https://vartgoteborg.se/wp-content/uploads/2018/08/goteborgska_specialiteter_pa_menyn_under_stor_temavecka_1.jpg)
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I'd try it.
Did you have it? What did you think?
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Sometimes, simplicity is the best. A toasted bun, a hot dog boiled in oil and spicy mustard. Though, I haven't been able to have one in a long time.
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I'd try it.
Did you have it? What did you think?
I mean, sausage and mash is always good, though I think it turns it into a knife and fork affair, which for me is antithetical to the concept of a hotdog as finger food.
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The latter.
(https://vartgoteborg.se/wp-content/uploads/2018/08/goteborgska_specialiteter_pa_menyn_under_stor_temavecka_1.jpg)
wtf no.
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:lol
I'm also partial to a Polish sausage, kielbasa, or a brat with brown mustard and kraut.
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wtf no.
If that freaks you out, never go to a japanese 7/11.
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I might try the pickled onions next time. I wanted to make a chili to put on it, will try that next time.
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Now my mind is going everywhere XJD! LOL
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wtf no.
If that freaks you out, never go to a japanese 7/11.
Except that would mean I was in Japan, and probably lined up for some amazing shows...
I'm very adventurous when it comes to food, especially stuff I can't visualize. I can totally visualize what mashed potatoes on a dog would be, and it holds zero appeal to me. :lol
Funny you mention 7/11, whenever the Jmetal bands tour the US, they always post pics from there on their socials, that is until they get to the South and discover Buc-ee's :lol
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Except that would mean I was in Japan, and probably lined up for some amazing shows...
I'm very adventurous when it comes to food, especially stuff I can't visualize. I can totally visualize what mashed potatoes on a dog would be, and it holds zero appeal to me. :lol
Funny you mention 7/11, whenever the Jmetal bands tour the US, they always post pics from there on their socials, that is until they get to the South and discover Buc-ee's :lol
7-eleven is everywhere in Japan and their food selection is generally amazing, but they do have some weird choices in the mix. It's also a common place to pay bills or buy concert tickets, so its a really ubiquitous brand there.
For me, mixing mash with a bun is a bit weird, I'd prefer just the mash in that case. But whatever floats people's boat. It's definitely not the worst thing Sweden have done to food. :P
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I can't get over the fact that the way you buy tickets in Japan is to go to a particular machine at a Lawson or a 7-11 and that's how you choose the seats and pay the cashier the money and get the ticket that way.
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I once saw Japan described as "a country that technologically was in the year 2000 in 1980, and is still there today".
I actually bought some tickets for sumo using one of those machines using google translate on the phone camera. Was an experience to be sure!
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Except that would mean I was in Japan, and probably lined up for some amazing shows...
I'm very adventurous when it comes to food, especially stuff I can't visualize. I can totally visualize what mashed potatoes on a dog would be, and it holds zero appeal to me. :lol
Funny you mention 7/11, whenever the Jmetal bands tour the US, they always post pics from there on their socials, that is until they get to the South and discover Buc-ee's :lol
7-eleven is everywhere in Japan and their food selection is generally amazing, but they do have some weird choices in the mix. It's also a common place to pay bills or buy concert tickets, so its a really ubiquitous brand there.
For me, mixing mash with a bun is a bit weird, I'd prefer just the mash in that case. But whatever floats people's boat. It's definitely not the worst thing Sweden have done to food. :P
As an American I obviously can't shame another countries Culinary decisions in a harsh light.. We are the ones who invented the deep fried oreo and the Luther Vandross burger...
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I can't get over the fact that the way you buy tickets in Japan is to go to a particular machine at a Lawson or a 7-11 and that's how you choose the seats and pay the cashier the money and get the ticket that way.
That's not much different than the way it used to be here in the States.
When I was in high school, you had to go either to the venue box office, or to a Ticketron outlet, which in my town was a Record Bar (a record store). When tickets went on sale, you stood in line at the Record Bar register, and they hooked you up, and you paid them.
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Interesting, most of the Japanese bands I follow use a ticket lottery, and seats are assigned randomly.
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:lol
I'm also partial to a Polish sausage, kielbasa, or a brat with brown mustard and kraut.
Made some kielbasa last week, yummy.
I'd try that dog, but it certainly wouldn't be what I'd likely order. Could be good, but potatoes on-top of the bun seems too much for me.
Here's some fried chicken we had in Atlantic City last weekend, place is called Chicken Guys at the Harrah's casino and is a Guy Fieri thing apparantly.
(https://pbs.twimg.com/media/Fx0lew9WcAEJaAa?format=jpg&name=large)
Must say, this hit the spot perfectly after a beer festival
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Ok so I was watching Chef Reactions on TT and he said something I never knew before and I wonder if it is actually true?
He said the wine that gets used in the kitchen to cook with is salted so the chefs don't drink on the job. WTAF?
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Not in Justin Wilson's kitchen...I guarantee! :biggrin:
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Ok so I was watching Chef Reactions on TT and he said something I never knew before and I wonder if it is actually true?
He said the wine that gets used in the kitchen to cook with is salted so the chefs don't drink on the job. WTAF?
Never stopped me in a pinch... I've known alcoholics who will drink mouthwash, Vanilla extract, perfume, and one who even went blind from sterno fuel. Dehydration from a bit of salt is nothing :lol
The better approach is to just keep the bartenders well fed...the guys at the restaurant I worked at when I got sober said their liquor requisition for the week went down 2 bottles of Jagermeister when I quit :lol
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:lol
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LoL - more than a fair point. You are right, not much stops an alcoholic from getting their fix. I have heard of people drinking hand sanitizer even. :o
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Jager.... *shudders*
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Jager.... *shudders*
Don't even want to know how much I put down.
LoL - more than a fair point. You are right, not much stops an alcoholic from getting their fix. I have heard of people drinking hand sanitizer even. :o
Yup, heard that one too. It's truly frightening what lengths a drunk will go to, just proof upon proof that, when that invisible line is crossed, the matter of choice is completely gone for an alcoholic.
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Ok so I was watching Chef Reactions on TT and he said something I never knew before and I wonder if it is actually true?
He said the wine that gets used in the kitchen to cook with is salted so the chefs don't drink on the job. WTAF?
Never stopped me in a pinch... I've known alcoholics who will drink mouthwash, Vanilla extract, perfume, and one who even went blind from sterno fuel. Dehydration from a bit of salt is nothing :lol
The better approach is to just keep the bartenders well fed...the guys at the restaurant I worked at when I got sober said their liquor requisition for the week went down 2 bottles of Jagermeister when I quit :lol
So do they actually do that (salt the wine)? I thought they used cheap, but decent wine to cook with. Two Buck Chuck, or the like.
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Ok so I was watching Chef Reactions on TT and he said something I never knew before and I wonder if it is actually true?
He said the wine that gets used in the kitchen to cook with is salted so the chefs don't drink on the job. WTAF?
Never stopped me in a pinch... I've known alcoholics who will drink mouthwash, Vanilla extract, perfume, and one who even went blind from sterno fuel. Dehydration from a bit of salt is nothing :lol
The better approach is to just keep the bartenders well fed...the guys at the restaurant I worked at when I got sober said their liquor requisition for the week went down 2 bottles of Jagermeister when I quit :lol
So do they actually do that (salt the wine)? I thought they used cheap, but decent wine to cook with. Two Buck Chuck, or the like.
If you buy the cheap cooking wine from a purveyor, the stuff that comes in 1 gal plastic bottles, it's usually 2% salt added and has disclaimers not to drink it (I did on a few occasions to stop the shakes). I personally wouldn't use it because I like to control my own salt, so I just buy the cheaper stuff from the store. I'd gather larger, cheaper outlets like massive lower end cafeterias would use it.
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Jager.... *shudders*
Don't even want to know how much I put down.
I'm guessing the three words metric, shit, and ton would just be the starting point.
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Lab Grown Chicken has gotten the green light from the USDA...
Would you? I totally would of course.
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Lab Grown Chicken has gotten the green light from the USDA...
Would you? I totally would of course.
I guess I would, but I'll wait and let others try it for a bit first.
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Speaking of food, has anybody ever heard of sidewinder fries? Have they been around and just never made it to the South or something, or is it a new phenomenon? I had them for the first time at King's Island and thought they were a great idea; the best parts of proper fries and the usually terrible steak fries. Didn't know they had a name. Now they seem to be showing up everywhere down here.
(https://popmenucloud.com/cdn-cgi/image/width%3D1200%2Cheight%3D1200%2Cfit%3Dscale-down%2Cformat%3Dauto%2Cquality%3D60/bemxrlwu/cb2e41d5-ce2c-4d5c-99bf-1c63296d5e83.jpg)
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Lab Grown Chicken has gotten the green light from the USDA...
Would you? I totally would of course.
I guess I would, but I'll wait and let others try it for a bit first.
This, but only to find out if it tasted alright. Most of the fake meats seem to be pretty good for vegetarian weirdos, but not so much for normal folk. Lab grown chicken could actually be pretty close to the real deal, though.
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Speaking of food, has anybody ever heard of sidewinder fries? Have they been around and just never made it to the South or something, or is it a new phenomenon? I had them for the first time at King's Island and thought they were a great idea; the best parts of proper fries and the usually terrible steak fries. Didn't know they had a name. Now they seem to be showing up everywhere down here.
(https://popmenucloud.com/cdn-cgi/image/width%3D1200%2Cheight%3D1200%2Cfit%3Dscale-down%2Cformat%3Dauto%2Cquality%3D60/bemxrlwu/cb2e41d5-ce2c-4d5c-99bf-1c63296d5e83.jpg)
What makes them stand out against steak fries (which I agree are usually terrible)?
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Lab Grown Chicken has gotten the green light from the USDA...
Would you? I totally would of course.
I guess I would, but I'll wait and let others try it for a bit first.
This, but only to find out if it tasted alright. Most of the fake meats seem to be pretty good for veterinarian weirdos, but not so much for normal folk. Lab grown chicken could actually be pretty close to the real deal, though.
Taste is obviously important, not going to bother trying it if people say it sucks. But I'm also a bit concerned with if it even being healthy to eat. I guess we wouldn't know long term effects for awhile, but it's definitely in the back of my mind that eating lab made stuff could end up being cancer causing or something. (I have no basis for these claims, but I can't shake the thought)
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What makes them stand out against steak fries (which I agree are usually terrible)?
These are thicker and wider than proper fries, so you get more fluffy goodness on the inside. In this case it's a very nice ratio of fluffy inside to crispy outside. Regular fries are often too thin, and steak fries are obviously too fat. Balance is the key.
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I've seen the sindwinder fries once before, can't recall where, but I didn't have them.
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Most of the fake meats seem to be pretty good for veterinarian weirdos, but not so much for normal folk.
What have you got against animal doctors? :p
I've never heard of sidewinder fries before. Looks intriguing.
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Most of the fake meats seem to be pretty good for veterinarian weirdos, but not so much for normal folk.
What have you got against animal doctors? :p
:facepalm:
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What makes them stand out against steak fries (which I agree are usually terrible)?
These are thicker and wider than proper fries, so you get more fluffy goodness on the inside. In this case it's a very nice ratio of fluffy inside to crispy outside. Regular fries are often too thin, and steak fries are obviously too fat. Balance is the key.
Amen. Ratios are real.
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In honor of last night's concert I made some majesty pancakes
(https://imgur.com/PBbDRmO.jpg)
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:lol
That's awesome!
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I'd be afraid that I couldn't squeeze it all out without one side would cook too fast.
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I'd be afraid that I couldn't squeeze it all out without one side would cook too fast.
I've become a pro at it. I've been making pancake shapes for my daughter every weekend for several years now so this was a cinch to make.
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There's some dudes who have elevated pancakes to serious art...
https://youtu.be/f_-B0P8ZqQ8 (https://youtu.be/f_-B0P8ZqQ8)
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There's some dudes who have elevated pancakes to serious art...
https://youtu.be/f_-B0P8ZqQ8 (https://youtu.be/f_-B0P8ZqQ8)
As impressive as that art is, those pancakes must taste like shit :biggrin: . Mine taste pretty good making and I make the whole thing from scratch.
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Tried Publix's Greenwise 80/20 ground beef for burgers and man they came out fantastic. So juicy and cooking with mustard is the shit. Crust comes out a lot better. Should've added two American cheese slices instead of just the one.
(https://imgur.com/xtJayz5.jpg)
(https://imgur.com/UMlGwhp.jpg)
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How do you cook with mustard? I love Publix's ground beef, we get it weekly.
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Once both sides of the pattie are almost cooked, I put mustard on top of a side and flip it. Let it cook for a bit and then flip again, so you get both sides crusted with the mustard juices. There are several ways to do it, that's just how I've done it the past 2-3 times since I found out about cooking in mustard.
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I might try that next time I make smashburgers (it's what I am becoming known for among my family and friends).
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I'm seriously a huge foodie, but - confession time - I'm not great in the kitchen. I've always been the type to love eating more than cooking. My absolute go-to is Sushi from Genji Sushi. I could eat them every day, especially salmon sashimi and dragon rolls.
Sometimes when I'm lazy or have friends over, I order some premade platers from Costco. Their croissant sandwiches with roasted beef and cheddar are a game-changer for breakfasts or brunches. The only downside is that you have to order the food in advance and to comeback at Costco to take it.
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Apparently, Big Mac Tacos are a thing on TikTok (https://www.popsugar.com/food/mcdonalds-big-mac-tacos-49193669) so I decided to give it a shot. Don't see what the big deal is really, it's just burger meat in a taco. Still tasty as hell.
The combo of Sriracha, mustard and ketchup was pretty good.
(https://imgur.com/agTNn2c.jpg)
(https://imgur.com/fpGBH4c.jpg)
(https://imgur.com/r24UFDx.jpg)
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I'm seriously a huge foodie, but - confession time - I'm not great in the kitchen. ;D I've always been the type to love eating more than cooking. My absolute go-to is Sushi from Genji Sushi. I could eat them every day, especially salmon sashimi and dragon rolls.
Sometimes when I'm lazy or have friends over, I order from the Costco catering menu (https://costcofdb.com/costco-catering-and-party-platter-menu-how-to-order-costco-guides). Their croissant sandwiches with roasted beef and cheddar are a game-changer for breakfasts or brunches.
Train! Haven't seen you around in ages.
Seeing how you only do one post a year, see you in 2024 :lol
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(https://media.discordapp.net/attachments/753349715835355247/1145425763760357398/IMG_0554.jpg)
This Jibarito sandwich I’m having in Chicago is good. A bit messy to eat but the plantain bread is holding up nicely.
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This is probably my favorite meal out here in Germany, Cordon Bleu Schnitzel:
(https://pbs.twimg.com/media/F4kyQgVXoAAcnnR?format=jpg&name=large)
(https://pbs.twimg.com/media/F4kyQwrXgAA1tne?format=jpg&name=large)
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Another weekend another food adventure in home cooking.
Made Chinese food today, Chicken Lo Mein and chicken stir fry.
Prep time was a lot longer than I anticipated, took 2 hours to get everything ready before cooking.
It was worth it though, thought it tasted pretty bad ass.
Used these two videos with a little modification on my end.
https://youtu.be/pyMT8drd3lE?si=mYYvEm4MR9RHDw1s
This needed more sauce and salt and pepper than listed.
https://youtu.be/5dybdeTylz0?si=ke_BlmXf5fHzZ6hV
Didn't use the red chili sauce or honey and still came out fantastic.
Prep
(https://imgur.com/vO23u4P.jpg)
Chicken Stir Fry
(https://imgur.com/BHcNqmM.jpg)
Chicken lo mein
(https://imgur.com/n8yRQvI.jpg)
(https://imgur.com/Pbq2tUk.jpg)
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Got an extra special haul from the local market yesterday.
(https://i.imgur.com/Kq3rwjS.jpg)
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Beautiful marbling. Is that a Wagyu steak? I ask with a very casual knowledge of different cuts.
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Probably...could be prime grade as well, they can get that level of marbling, but I'm leaning towards Wagyu.
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Yeah, they got a limited amount of Japanese A5 Wagyu and I couldn't resist. It's currently vacuum sealed in the freezer, I'll bring it out as a surprise when my mom and sister are in town for my mom's birthday next month.
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I had a wagyu meatloaf to die for 8 years ago
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I had a wagyu meatloaf to die for 8 years ago
But you're still alive??
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Everyone survived.
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Rrrroooooooaaaaaawwwwwwww
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Home made chipotle came out a lot better than I expected. Found copy cat recipes for the chicken, cilantro-lime rice, mild and medium salsa and veg fajitas. All put together taste damn close to the restaurant version. Best thing was no charge for extra protein!
This again required some prep but was so worth it.
(https://imgur.com/xmV3eLs.jpg)
Medium salsa came out fantastic.
(https://imgur.com/EZIL7m0.jpg)
(https://imgur.com/uNSSEFe.jpg)
(https://imgur.com/UGKyv2e.jpg)
(https://imgur.com/72E71uk.jpg)
Used videos from this guy (https://www.youtube.com/@CookingwithChris1)who apparently used to work at Chipotle and this gal (https://www.youtube.com/@mamainthekitchen2456) who made had a slightly different take on it.
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Solid knife skills....want a job?
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Can I work from home? ;D
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I've got that same knife. They're sharp mofos. At this point I rarely reach for anything but the santoku, though. The thinner blade doesn't hold its edge as well, but I prefer the lighter weight. Their paring knives are pretty nasty business, too.
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I'm assuming you're referring to the Cutco Petite Santoku in the first pic, it's a great knife. I actually love my Victorinox Chef's knife more, they're both super sharp. I prefer the handling of the Chef's knife, makes slicing and dicing a breeze.
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I'm assuming you're referring to the Cutco Petite Santoku in the first pic, it's a great knife. I actually love my Victorinox Chef's knife more, they're both super sharp. I prefer the handling of the Chef's knife, makes slicing and dicing a breeze.
No, I was referring to the Victorinox. I've got a hodgepodge of them now. I'm nowhere near good enough to warrant dropping a bunch of money on a knife, and, as you no doubt know, the Victorinox knives are a great bang for buck option. In this case the chef's knife is just a bit too heavy for my liking even if it is sharper. I'll certainly grab it for a pineapple or a leek, but the santokus are the daily drivers. And again, those $6 paring knives.
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Victorinox knives are the workhorses of the culinary world.
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You're all speaking Chinese to me.
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That looks delicious.
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You're all speaking Chinese to me.
Swiss actually... They're the same company that makes Swiss army knives.
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(https://i.postimg.cc/TwcWb6NP/the-more-you-know-the-more-you-suffer.gif) (https://postimages.org/)
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And we're talking about Mexican food, not sure where the fuck Chinese came into the conversation...
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It's just a saying. You never heard that before?
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It's just a saying. You never heard that before?
For some reason, we always used "Greek". "That's all Greek to me."
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I've heard that as well.
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I'm assuming you're referring to the Cutco Petite Santoku in the first pic, it's a great knife. I actually love my Victorinox Chef's knife more, they're both super sharp. I prefer the handling of the Chef's knife, makes slicing and dicing a breeze.
No, I was referring to the Victorinox. I've got a hodgepodge of them now. I'm nowhere near good enough to warrant dropping a bunch of money on a knife, and, as you no doubt know, the Victorinox knives are a great bang for buck option. In this case the chef's knife is just a bit too heavy for my liking even if it is sharper. I'll certainly grab it for a pineapple or a leek, but the santokus are the daily drivers. And again, those $6 paring knives.
I too have a mix and match of knives, no one set of anything. I think my pairing knives are some generic brand around the same price.
That looks delicious.
It was fucking amazing, not to toot my own horn. But yeah it was delicious.
(https://imgur.com/C7gCl4B.jpg)
(https://imgur.com/g7i545a.jpg?1)
(https://imgur.com/JXlOPpL.jpg?1)
(https://imgur.com/oQTmqPj.jpg)
(https://imgur.com/UUGyTQH.jpg)
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Cilantro lime rice is SO easy to make and so good for how simple it is. We make it fairly frequently.
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I've been making that Bosk1 but with cauliflower rice.
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Cast iron pizza tasted amazing, can't believe how fluffy and soft the bread came out. Loaded it up with cheesy goodness, had whole milk mozzarella and added Monterey jack for the crust. Did overcook it a bit, was still really delicious.
(https://imgur.com/mrYLdL8.jpg)
(https://imgur.com/ukiwXHJ.jpg)
(https://imgur.com/m9Pzg5C.jpg)
(https://imgur.com/lcFozfa.jpg)
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I might need to try that, looks great. Did you make the dough yourself?
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Interesting. I've been making pizzas a lot at home, but never tried to put it in my cast iron. Did you bake it or cook it entirely on the stove?
As for my pizzas, I migrated over to making calzones lately since I learned the secret, to put an egg yolk into the riccotta cheese mix. It's supposed to be a binder for the cheese, which helps, but I feel it adds just a little extra flavor to actually make it taste a lot more like a legit calzone from a pizzeria. I made this one for my family the ngiht before Thanksgivng and the entire thing was gone in a minute
(https://pbs.twimg.com/media/F_kwUCGWoAA8rKj?format=jpg&name=large)
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I might need to try that, looks great. Did you make the dough yourself?
I did make the dough myself, it's pretty simple. I followed this video (https://www.youtube.com/watch?v=-srfPL5CWZs&ab_channel=America%27sTestKitchen)for everything except the tomato sauce.
I did use all-purpose flour instead of the recommended bread flour. It still came out soft and fluffy, should've just cooked it for less time.
Interesting. I've been making pizzas a lot at home, but never tried to put it in my cast iron. Did you bake it or cook it entirely on the stove?
As for my pizzas, I migrated over to making calzones lately since I learned the secret, to put an egg yolk into the riccotta cheese mix. It's supposed to be a binder for the cheese, which helps, but I feel it adds just a little extra flavor to actually make it taste a lot more like a legit calzone from a pizzeria. I made this one for my family the ngiht before Thanksgivng and the entire thing was gone in a minute
(https://pbs.twimg.com/media/F_kwUCGWoAA8rKj?format=jpg&name=large)
That Calzone looks so creamy! I should try that sometime. For my pizza I did both. Baked >25 mins at 400 and then 5 mins on the stove top. Video linked above.
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My attempt, and the pizza came out a tad fluffy lol
(https://i.imgur.com/TNM43i8.jpg)
(https://i.imgur.com/bNLJKlm.jpg)
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That looks amazing. home made dough like that tastes great when fluffy.
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And fluffy will always win out over crunchy.
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Wow, you guys. All that looks so good.
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Next time I will probably do some changes to the recipe. But yeah, it came out more like a deep dish :lol
Thanks Faizoff for sharing the video, it's what I used as well (minus making my own sauce).
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That looks really good and that crust looks perfect for a deep dish pan pizza.
I got some dough and pizza sauce over the weekend with my skillet ready. I'm going to give it a go myself, maybe this week.
And fluffy will always win out over crunchy.
For me, there needs to be a perfect balance of fluffy and crunchy. One over the other is not necessarily better, depends more on the pizza type so in this case, a fluffiness is better, but still, would need a good crunch. From the picture, it looks like it achieves this for me.
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Here's my pan pizza. Granted, I didn't make the dough or sauce from scratch so probably not quite as interesting or good as the others, but damn, the crust came out really well and my gf said it was the best pizza we made because of it. I felt like it was missing some flavor (in the sauce and cheese, we didn't put any toppings on it, the crust tasted good) but otherwise was really good.
(https://pbs.twimg.com/media/GBWtjmGW8AA3X6x?format=jpg&name=large)
(https://pbs.twimg.com/media/GBWtj_5XwAA4mXk?format=jpg&name=large)
and for some reason, my cat sat perfectly on a pillow like I've never seen him before, I think he wanted some too
(https://pbs.twimg.com/media/GBWtkL0XUAAPEIh?format=jpg&name=large)
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Looks pretty good!
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Came for the pizza, stayed for the gorgeous cat.
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That look great cram! nice cat too!
Next time I will probably do some changes to the recipe. But yeah, it came out more like a deep dish :lol
Thanks Faizoff for sharing the video, it's what I used as well (minus making my own sauce).
No worries!
I also found this video (https://www.youtube.com/watch?v=uYxB4QBlrx4&t=479s&ab_channel=AdamRagusea)on a slightly different cooking process for the cast iron pizza. Will try it sometime and see how different that comes out.
The guy also has a NYC style pizza which I tried last week and that came out really good. I had the dough in my fridge proofing for a week before I cooked it and man was it super fluffy.
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I've been following Adam Ragusea for years and he has some of the best pizza recipes IMO.
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https://www.yahoo.com/gma/chick-fil-could-soon-open-143115930.html (https://www.yahoo.com/gma/chick-fil-could-soon-open-143115930.html)
This is great news for people in the northeast who go on road trips. It never made sense that Chick Fil A would be at rest stops on state highways but not be open on Sunday. Personally, I think it stinks they aren't open on sundays, but generally, that's their business and their decision. But to be on rest stops and not be open is not cool to me.
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https://www.yahoo.com/gma/chick-fil-could-soon-open-143115930.html (https://www.yahoo.com/gma/chick-fil-could-soon-open-143115930.html)
This is great news for people in the northeast who go on road trips. It never made sense that Chick Fil A would be at rest stops on state highways but not be open on Sunday. Personally, I think it stinks they aren't open on sundays, but generally, that's their business and their decision. But to be on rest stops and not be open is not cool to me.
I'd be shocked if this goes anywhere. They have a 33 year contract and them closing supposedly was built in, according to another article I read on it. There's a law or requirement that each rest area has to have a hot and cold food option at all times, and CFA being closed on Sunday was built in to the rest of the occupancy.
Just sounds like someone doesn't like CFA's stance and is mad at them.
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https://www.yahoo.com/gma/chick-fil-could-soon-open-143115930.html (https://www.yahoo.com/gma/chick-fil-could-soon-open-143115930.html)
This is great news for people in the northeast who go on road trips. It never made sense that Chick Fil A would be at rest stops on state highways but not be open on Sunday. Personally, I think it stinks they aren't open on sundays, but generally, that's their business and their decision. But to be on rest stops and not be open is not cool to me.
I'd be shocked if this goes anywhere. They have a 33 year contract and them closing supposedly was built in, according to another article I read on it. There's a law or requirement that each rest area has to have a hot and cold food option at all times, and CFA being closed on Sunday was built in to the rest of the occupancy.
Just sounds like someone doesn't like CFA's stance and is mad at them.
I dont know anything about their contract specifics. I've got to imagine they wouldn't of agreed if it didnt work out in some way. But as someone who's drove through NY on a Sunday over the summer, I thought with Chick Fil A being closed, the options were few and far between. The one rest stop I eventually stopped at, had lines out the door for food. Even just to grab a snack at the convienence store at that rest stop had a huge line that I ended up waiting on because there was no way I was waiting on the lines for an actual meal. I was so annoyed that afternoon with the long delay in my drive and not having a full stomach. Such is life and all that, but for the state or federal highways, I think they can do better for the public.
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Just felt the need to post Lucky.....Fucking....Charms!
(https://i.postimg.cc/52RmnCBq/20231221-200926.jpg)
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I can get behind that. I was able to buy a larger size box of Lucky Charms (and other cereals) on sale for like $2. Those boxes are like $5.00 when not on sale.
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Making Raspberry Red Pepper Jelly Meatballs for the New Years party tomorrow.
(https://i.postimg.cc/90cKBfKW/20231230-110637.jpg) (https://postimg.cc/2bX0kCCJ)
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First up tonight, some prosciutto-wrapped asparagus. Just threw them in a pan with some olive oil for a couple minutes and then hit them with a few cracks of black pepper and a dusting of pecorino romano afterwards.
(https://i.imgur.com/I9Uh5Ca.jpg)
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Main course tonight: Pasta alla Zozzona. An Amatriciana and Carbonara hybrid, this was basically rigatoni in tomato sauce with guanciale and Italian sausage and then blended with an egg yolk and pecorino cream right before serving.
(https://i.imgur.com/Ratl5fE.jpg)
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You could have passed those two pictures off as you had ordered them in a restaurant and I would have believed you. Looks unreal.
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You could have passed those two pictures off as you had ordered them in a restaurant and I would have believed you. Looks unreal.
Yeah, especially the asparagus one.
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You could have passed those two pictures off as you had ordered them in a restaurant and I would have believed you. Looks unreal.
Yeah, especially the asparagus one.
I looked at it and before reading said, looks like a real nice restaurant.
Seems like that restaurant also has DT playing for their customers though on the tv. :metal
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You could have passed those two pictures off as you had ordered them in a restaurant and I would have believed you. Looks unreal.
Yeah, looks legit
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Brilliant work, axeman.
Those dishes definitely look like they belong in a restaurant. I'd add they look like they belong in an italian restaurant. In fact, they look like they belong in an italian restaurant in Italy.
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Brilliant work, axeman.
Those dishes definitely look like they belong in a restaurant. I'd add they look like they belong in an italian restaurant. In fact, they look like they belong in an italian restaurant in Italy.
Let's be real, Florida can use the good italian food a lot more :lol
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Thanks gents! I've been bad about sharing the results here, but I do like it when I can take a bit of time to cook something more involved on a weekend or holiday. I normally don't cook pasta for just me because lord knows I don't need the carbs :lol but it's become something of a New Year's Eve tradition for me. And yes, the Italian food scene down here in FL is dire, if I want to good stuff I have to make it myself.
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Made a batch of Gumbo yesterday, spent about 6 hours developing flavors and man, it might be the best batch I've ever made. Just perfect. The roux I worked on for nearly 2 hours while the shrimp/chicken stock rolled, and got it dark as night. Then, once I got the initial batch of gumbo made, I simmered it for 3 hours so all the ingredients kind of turned to mush, then added more chopped prawns at the end and let those cook to give it texture and pop. Just amazing.
(https://scontent-sjc3-1.xx.fbcdn.net/v/t39.30808-6/415955340_6785215968243119_7797930816053637454_n.jpg?stp=cp6_dst-jpg&_nc_cat=107&ccb=1-7&_nc_sid=dd5e9f&_nc_ohc=UC64IRGCCwsAX_GMsrj&_nc_ht=scontent-sjc3-1.xx&oh=00_AfAlCs8y37SgEjeMS7KZJ-JlARhASEFYNOlGcSSnFGOVlw&oe=659E8C74)
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:drool:
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Yup...definitely revisiting it for lunch today.
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Hell yeah. I only do an hour for the roux when I make gumbo but I always feel so accomplished when I get it to that chocolate color. I'm not one for shrimp so I just do chicken and sausage.
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Hell yeah. I only do an hour for the roux when I make gumbo but I always feel so accomplished when I get it to that chocolate color. I'm not one for shrimp so I just do chicken and sausage.
Here's the final roux...just perfect color on it.
(https://scontent-sjc3-1.xx.fbcdn.net/v/t39.30808-6/416221280_6784841978280518_1238346736673634970_n.jpg?_nc_cat=109&ccb=1-7&_nc_sid=524774&_nc_ohc=rj_Aff4dVakAX-TCllk&_nc_ht=scontent-sjc3-1.xx&oh=00_AfBZKCmMh1aou9cScbn760QnZ3rantJTxWOnKlZf-C6Y-Q&oe=659E07A3)
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Made a batch of Gumbo yesterday, spent about 6 hours developing flavors and man, it might be the best batch I've ever made. Just perfect. The roux I worked on for nearly 2 hours while the shrimp/chicken stock rolled, and got it dark as night. Then, once I got the initial batch of gumbo made, I simmered it for 3 hours so all the ingredients kind of turned to mush, then added more chopped prawns at the end and let those cook to give it texture and pop. Just amazing.
(https://scontent-sjc3-1.xx.fbcdn.net/v/t39.30808-6/415955340_6785215968243119_7797930816053637454_n.jpg?stp=cp6_dst-jpg&_nc_cat=107&ccb=1-7&_nc_sid=dd5e9f&_nc_ohc=UC64IRGCCwsAX_GMsrj&_nc_ht=scontent-sjc3-1.xx&oh=00_AfAlCs8y37SgEjeMS7KZJ-JlARhASEFYNOlGcSSnFGOVlw&oe=659E8C74)
That looks awesome!
I mean, if you like shrimp and prawns. ;D
Seriously though, it looks great!
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Been meaning to share some recent cooking, just such a hassle to remember to upload things to imgur
First up, I made meatloaf, mac and cheese, and some green beans. The meatloaf is a favorite recipe from a restaurant my uncle opened in Atlanta, pretty standard aside from using Italian sausage as 50% of the meat. It also comes with a red wine gravy that is a pain in the ass to make, but so worth it in the end. Thankfully, the recipe for the gravy makes a double batch, so I can freeze half and get off light on prep the next time I make it. The mac and cheese is a Martha Stewart recipe that I really like, and the green beans were par boiled and then just before they was done they came out of the boiling water to finish in a pan with some olive oil and sauteing garlic. They got tossed with red pepper as they cooked and dusted with pecorino romano after coming out of the pan.
(https://i.imgur.com/Xe9UveN.jpg)
(https://i.imgur.com/NuuOPJT.jpg)
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Solid techniques across the board... Perfect color in the beans, great crust on the Mac, nice glace on the gravy. Seeing stuff like that makes Chef happy.
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Send some of the Mac and Cheese this way!
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Is your gravy from beef stock and reduced, or thickened?
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Solid techniques across the board... Perfect color in the beans, great crust on the Mac, nice glace on the gravy. Seeing stuff like that makes Chef happy.
Thank you chef!
Send some of the Mac and Cheese this way!
If you're feeling enterprising, it's just this recipe. I always go with pecorino for cheese #2 and I'm extra generous with the paprika.
https://www.marthastewart.com/957243/macaroni-and-cheese
Is your gravy from beef stock and reduced, or thickened?
A little bit of both I guess. I start with a traditional mirepoix + garlic and cook that until it's well caramelized, then I add in tomato paste and cook that until it's dark brown. Next is to add in a bottle of red wine and reduce until thick. After that the beef stock goes in and it's reduced by half. It is thickened a little bit with a water/flour slurry at the end as well.
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Hot damn Bill. That's some skills.
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axeman, these are fantastic, I think I have the same wooden cutting board, is that the Teakhaus board? Food looks amazing.
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Is your gravy from beef stock and reduced, or thickened?
A little bit of both I guess. I start with a traditional mirepoix + garlic and cook that until it's well caramelized, then I add in tomato paste and cook that until it's dark brown. Next is to add in a bottle of red wine and reduce until thick. After that the beef stock goes in and it's reduced by half. It is thickened a little bit with a water/flour slurry at the end as well.
Gotcha...it looked a little too shiny to be a straight roux thickened sauce.
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Reading RJ's response makes me feel like such a noob.
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You and me both Joe :lol
axeman, these are fantastic, I think I have the same wooden cutting board, is that the Teakhaus board? Food looks amazing.
Thanks. It is a teakwood cutting board, but the manufacturer is Sonder
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There's a visual aspect to sauces that can tell you how it's thickened. If it has a clear, shiny dark sheen to it, it's either reduced stock that let's the gelatin do the work, or it's tightened with a cornstarch slurry. If it's cloudy and lighter in color, like a brown gravy, it probably was tightened with a flour roux.
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So for Christmas, my gf asked me to get her a Kitchen Aide. I didn't even know what that was, basically a huge mixer thing. Pretty damn expensive too, but it was on sale and she got it for Christmas. Since then, she's been making all sorts of breads and desserts. I joked with her last week, I don't even remember how it came up, about carrot cake and not having had it in forever. Well, next thing you know, that was what we made last night. I grated 4lbs of carrots which is not something I've done before. The cake came out really fucking good and I don't even really like cakes that much.
(https://pbs.twimg.com/media/GE-NHHEWgAATOPu?format=jpg&name=large)
(https://pbs.twimg.com/media/GE-NHYrWMAAOlMV?format=jpg&name=large)
we also did a Sunday sauce and meatballs last night, all made from scratch:
(https://pbs.twimg.com/media/GE95M8SXUAAqkSK?format=jpg&name=large)
even the butter on the bread was made from scratch with the kitchen aide.
Also, on Saturday we went a bit wild, I'll have to share that later, but it was not only delicious but incrediby stupid :lol
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Oh man, that cake icing :drool:
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Kitchen Aides are fucking bomb. Start looking into the attachments, they got fucking everything.
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Kitchen Aides are fucking bomb. Start looking into the attachments, they got fucking everything.
Yeah, I wouldn't have had to grate those carrots if we had the right attachment. It's on the radar.
Oh man, that cake icing :drool:
I'm such a sucker for cream cheese icing too, so fucking good. I made it well known the cake needed a solid layer of the icing, or two.
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My other recent cooking adventure was breaking in the wok I got for Christmas
(https://i.imgur.com/KgamTpm.jpg)
Chicken thighs, shallots, garlic, shredded carrots, snow peas, and peppers. Got those all going and then we ordered some dumplings from a local Chinese place along with a side of their garlic sauce and then we tossed the garlic sauce in the wok. Plated with some jasmine rice from the rice cooker.
(https://i.imgur.com/UjwXofg.jpg)
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Yes, the rice cooker! Love mine. Had this huge debate with my friends about making rice and they all seemed to think a rice cooker was complicated and that boiling water was easier. :lol oh you foolish old men
But otherwise that meal looks good, basically looks like an asian dish I would love and enjoy making (we also just got a new wok).
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Who the fuck has difficulty with the rice cooker? Doesn't everyone know the finger trick?
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Who the fuck has difficulty with the rice cooker? Doesn't everyone know the finger trick?
My friends don't know shit about cooking it seems :lol
I don't know the finger trick though. I mean a rice cooker is so fucking simple and it works perfectly too. Also good for steaming veggies. I must say though, I never thought to get one. It was a gift, but a very useful gift since I eat enough rice.
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Who the fuck has difficulty with the rice cooker? Doesn't everyone know the finger trick?
My friends don't know shit about cooking it seems :lol
I don't know the finger trick though. I mean a rice cooker is so fucking simple and it works perfectly too. Also good for steaming veggies. I must say though, I never thought to get one. It was a gift, but a very useful gift since I eat enough rice.
After rinsing your rice add it to the rice cooker and level it out. Then add water measuring it so that it reaches the level of your first index finger knuckle above the rice. Perfect rice every time.
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interesting, just looking at my finger that seems about right for the amount I normally make.
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interesting, just looking at my finger that seems about right for the amount I normally make.
Its a centuries old trick.
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When my wife and I first got married, she was disappointed that we didn't get a rice cooker as a wedding gift. We were broke, so she didn't want to spend money on a good one yet, but she also didn't want a cheap one, so we made our rice over the stove. Basically the same finger trick as with a rice cooker. Rinse the rice 3 times, add water to the first joint line, bring to a boil, then cover and turn down to lowest heat, and get perfect rice every time. But, yeah, a good rice cooker is even better. For both of our boys in college, that was a "must have" item on both of their lists.
For the wok, if you intend to make Asian-inspired dishes with any sort of regularity, I would advise getting 4 ingredients: Soy sauce (which you probably already have, but if you find you are using it a lot, find an Asian market, and you can find a bigger plastic bottle or jug than what is sold in the "Asian" aisle of most American supermarkets), a bottle of Hoisin sauce, a bottle of oyster sauce, and a jar of minced garlic (fresh garlic is better, obviously, but if you lack the time to mince it and want to have this on hand, it's a great substitute that lasts a LONG time in the fridge). Various combinations of some or all of those ingredients, and sometimes with addition of other more common ingredients you probably have on hand, will make the vast majority of sauces you will want to make. Adding red pepper flakes is a good way to spice it up without changing the flavor profile or having to shop for fresh peppers if your store doesn't have hot peppers that you would normally associate with Asian cooking.
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(https://i.postimg.cc/SsRNTqHV/20240202-184410.jpg) (https://postimg.cc/xJr2qrfb)
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That looks awesome Joe!
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For the wok, if you intend to make Asian-inspired dishes with any sort of regularity, I would advise getting 4 ingredients: Soy sauce (which you probably already have, but if you find you are using it a lot, find an Asian market, and you can find a bigger plastic bottle or jug than what is sold in the "Asian" aisle of most American supermarkets), a bottle of Hoisin sauce, a bottle of oyster sauce, and a jar of minced garlic (fresh garlic is better, obviously, but if you lack the time to mince it and want to have this on hand, it's a great substitute that lasts a LONG time in the fridge). Various combinations of some or all of those ingredients, and sometimes with addition of other more common ingredients you probably have on hand, will make the vast majority of sauces you will want to make. Adding red pepper flakes is a good way to spice it up without changing the flavor profile or having to shop for fresh peppers if your store doesn't have hot peppers that you would normally associate with Asian cooking.
Thanks bosk :tup
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Tonight I made what I've just taken to calling Turkey Taco Skillet. I start with ground turkey, diced onion, and minced garlic in my cast iron, and then I add in a bunch of different diced peppers and some tomatoes. Once it's all going I add in some taco seasoning and some hot sauce, and then shortly before it's time to serve I add in some shredded cheese. Served over rice and with some guac. I normally make cilantro lime rice in the rice cooker, but I was feeling a little bit lazy today and so just dosed the rice with a little olive oil and some garlic powder.
Everything in the skillet pre-cheese
(https://i.imgur.com/MppyORf.jpg)
The cheese added and all melty.
(https://i.imgur.com/4OZCNyz.jpg)
Plated up.
(https://i.imgur.com/RJz8Akk.jpg)
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(https://i.postimg.cc/SsRNTqHV/20240202-184410.jpg) (https://postimg.cc/xJr2qrfb)
Tom kha? Looks great.
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Hot pot where you pick your protein ans vegetables and they cook it. It was amazing.
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Tonight I made what I've just taken to calling Turkey Taco Skillet. I start with ground turkey, diced onion, and minced garlic in my cast iron, and then I add in a bunch of different diced peppers and some tomatoes. Once it's all going I add in some taco seasoning and some hot sauce, and then shortly before it's time to serve I add in some shredded cheese. Served over rice and with some guac. I normally make cilantro lime rice in the rice cooker, but I was feeling a little bit lazy today and so just dosed the rice with a little olive oil and some garlic powder.
(https://i.imgur.com/4OZCNyz.jpg)
Mexicans call it Alambre. They serve it up with tortillas that double as a utensil. Pretty popular down there. It's one of my go-tos when I'm down there (as well as one place up here).
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Hot pot where you pick your protein ans vegetables and they cook it. It was amazing.
It's got the color and oily sheen of a couple of Thai soups. I'm guessing they used a tom yum broth. Kind of hot and sour with lots of lemongrass. I dig the shit out of Thai soups.
Some time when you've got a group you should do the shabu-shabu thing. Similar concept but you cook it at your table with whatever ingredients you select from a sort of salad bar. It's like fondue night, but with Asian soup.
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I did that at Progstock in this past October. It was so much fun and hot damn, tasted amazing.
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I cooked up a little dinner for everyone right before the Super Bowl started last night. Short rib ravioli in a browned butter and sage sauce with some toasted pine nuts
(https://i.imgur.com/IMYT3KI.jpg)
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^ as the Aussies would say, "Fuck me dead!" Sounds like a lot of work, but sounds delicious as well.
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^ as the Aussies would say, "Fuck me dead!" Sounds like a lot of work, but sounds delicious as well.
Honestly, it's about the easiest thing to make. Boil some water and cook the ravioli, and while you're doing that toast the pine nuts and then brown the butter and add some sage. Less than half an hour start to finish :hat
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^ as the Aussies would say, "Fuck me dead!" Sounds like a lot of work, but sounds delicious as well.
Honestly, it's about the easiest thing to make. Boil some water and cook the ravioli, and while you're doing that toast the pine nuts and then brown the butter and add some sage. Less than half an hour start to finish :hat
Oh, I assumed you were hand making the ravioli.
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Ah, no, not quite that advanced. There's just a really good Italian market in town that has different specialty ravioli.
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Well this debate from another thread got me wanting meatloaf:
Sure you can. You have no authority. I just Google and saw 20 recipes. Its not hard to find out you're wrong.
I have authority. A hamburger is a meat patty....MEAT patty. Once you add filler it becomes meatloaf. That's the law. Lipton onion soup is filler.
Next time you have me up for burgers, I better not find onion bits in my burger.
Soo I remembered that I asked for a meatloaf recipe and the chef himself provided (I did buy fresh meat fyi lol):
RJ, if you have that meatloaf recipe handy please share! I've been meaning to make a meatloaf as I have a pound of ground beef/pork frozen meant to make a meatloaf with, but haven't gotten around to.
Basic process would be...
1lb beef
1b pork
1 cup diced onion
1 cup diced celery
1 cup diced carrot
1/2 bunch thyme
4 cloves garlic, smashed and diced
4 slices sourdough, dried
1 cup milk
2 eggs
salt and pepper
Saute the veggies in oil until lucent, and season liberally. Let cool but do not strain out the juices. Break up the bread into rough crumbles and soak in the milk thoroughly. Put meat in a bowl. Add the eggs and veggies. Squeeze out the milk from the bread and add bread to the meat mix, toss the milk. Mix thoroughly, it shouldn't be too wet, if it is, add some breadcrumbs but these proportions should be right. Season the mix with salt and pepper, probably 1 tsp each. Form the loaf onto a sheet pan or baking pan with edges high enough to prevent spillage. If you want to go the bacon wrap route, just layer strips of bacon over it and tuck them under so they don't pull up as they cook. Bake at 350 till the internal temp is above 145ish...about 45min to 1.5 hours pending on how thick you make your loaf. You can do some sort of ketchup glaze towards the end to add flavor, my personal go to is a mix of ketchup, brown sugar, cider vinegar, and stone ground mustard, but any balance of acid and sweet works well. If you want to work some veal or lamb in there, it really adds killer flavor, just jack up the egg, bread, and veg to balance out.
This is just off the top of my head, but it's right around what I usually do. Any questions message me whenever bud.
So I convinced my gf that we should make this for dinner last weekend as she did one of those "how about YOU decide what we eat tomorrow?" and boom, I had a good response knowing she doesn't like meatloaf but since it was my choice... AND I had a legit recipe because her first resposne was "well, you don't have a recipe"
So we made it and it came out AMAZING.
(https://pbs.twimg.com/media/GGqSygaWEAA_AwE?format=jpg&name=large)
(https://pbs.twimg.com/media/GGqSyeHW4AAYa71?format=jpg&name=large)
Now if you are telling me that a burger with seasoning becomes THIS, GTFO! :lol
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Looks good man, I was wondering when I posted that recipe, that was a while ago. Also surprised there's not garlic in it, I usually put a little garlic in my veg saute for it, but yours came out pretty solid.
I jumped in and out of that burger argument without commenting, and as with all things food, Tim is way fucking off base. Don't talk food with someone with the palate of a 10 year old, especially one who doesn't like onions.
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Looks good man, I was wondering when I posted that recipe, that was a while ago. Also surprised there's not garlic in it, I usually put a little garlic in my veg saute for it, but yours came out pretty solid.
I jumped in and out of that burger argument without commenting, and as with all things food, Tim is way fucking off base. Don't talk food with someone with the palate of a 10 year old, especially one who doesn't like onions.
:lol and maybe garlic would be good, but it certainly didn't need it. I think the biggest compliment to you would be that my gf said it was good and she doesn't like meatloaf. She agreed that we can hold onto the recipe to make it again.
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Doing it Bacon wrapped is a real elegant touch, maybe try that next time
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Doing it Bacon wrapped is a real elegant touch, maybe try that next time
Maybe, and maybe this is a not cool thing to say, but I feel like I don't need the bacon on it. It was really fucking good as is. Didn't need gravy (although that helped for the mashed potatoes) and i never made a ketchup for it because it definitely didn't need that.
Also made it into sandwiches the following two days with the rest of the sourdough bread we used to make it, sooo good too. I did put ketchup on that though, just basic, didn't make one like you suggested in the recipe.
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The bacon is a subtle companion, it doesn't dominate it in any way like you'd imagine.
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I feel like the bacon would add a whole lot of greasiness to the dish, I'd say to do it once in a while to not get too wide
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That meatloaf looks great cramx3! I'm going to save that recipe and try it sometime.
I had some chicken breast in the freezer and was looking for ideas on how to to cook it. Mainly to add as toppings for cast iron pizza. Found a random chicken shawarma recipe that looked good. I wouldn't call it anything shawarma like but it tasted really good and had a ton of flavors. It was excellent on the pizza. And yeah I love to load up on the cheese.
(https://i.imgur.com/nHtO1Zu.png)
(https://i.imgur.com/UrvmgcI.png)
(https://i.imgur.com/0M0YrIj.png)
(https://i.imgur.com/0djIOPh.png)
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Braised short ribs with parmesan polents.
Goddamn this slapped so fucking hard. I got the Glace just perfect... As they say in the big boy kitchens... It's fucking soigne...
(https://i.postimg.cc/LXR16z6L/20240308-181053.jpg)
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Then kids... You take the leftover short rib and sauce and add it to some fried potatoes with peppers and onions, and slap an over easy egg on top.
Fuck. Yes. Feel free to hate me.
(https://i.postimg.cc/6QJyPMg6/20240311-173900.jpg)
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I've been to the US more times than I can remember but I STILL can't remember what an 'over easy' egg is :lol Put me outta my misery! Looks like a fried egg that's just been cooked on both sides in that photo?
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I've been to the US more times than I can remember but I STILL can't remember what an 'over easy' egg is :lol Put me outta my misery! Looks like a fried egg that's just been cooked on both sides in that photo?
Over easy refers to how it's fried... There's over easy, over medium, over well, and over hard. They break down like this...
OE- yolks uncooked, whites partially cooked
OM- yolks uncooked, whites cooked
OW- yolks and whites cooked
OH- yolks broken, everything cooked throughout
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I've been to the US more times than I can remember but I STILL can't remember what an 'over easy' egg is :lol Put me outta my misery! Looks like a fried egg that's just been cooked on both sides in that photo?
It's all about how much the egg yolk is cooked.
(https://www.favfamilyrecipes.com/wp-content/uploads/2022/04/Fried-Eggs-Doneness-Chart-840x560.jpg)
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Over easy is my go to
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That short rib looks amazing
I've never been a big fan of runny eggs. I'll eat them in certain situations and it's not even about the taste, just the texture of the yolk is just not my thing for whatever reason. Hence I typicicaly am just a scrambled or over hard egg eater (thats a new term for me).
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Curious. I only ever do sunny side up from that picture.
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I'm an over-medium man, myself. Gotta say, though, as delicious as it looks, the eggs on Lonestar's hash seem a far cry from over easy.
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My wife likes sunny side up and I sprinkle chili crunch around the edges with a few scallions.
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My wife likes sunny side up and I sprinkle chili crunch around the edges with a few scallions.
Well aren't you sweet. Mmmmm I do love scallions though.
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When I was growing up, Mom used to fry eggs using leftover bacon grease in old Folgers coffee cans. There was no such thing as flipping the egg but drizzle the hot oil over the top of the yoke.
Of course, anything cooked in bacon grease is going to be mighty tasty!
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Then kids... You take the leftover short rib and sauce and add it to some fried potatoes with peppers and onions, and slap an over easy egg on top.
Fuck. Yes. Feel free to hate me.
(https://i.postimg.cc/6QJyPMg6/20240311-173900.jpg)
That's the kind of thing that'll get me to move to California. I LOVE breakfast, and that is almost porn to me.
Oh, and "over medium" is my go-to.
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I'm an over-medium man, myself. Gotta say, though, as delicious as it looks, the eggs on Lonestar's hash seem a far cry from over easy.
They were probably between OE and OM, the whites still had a little jiggle to them.
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I take my eggs scrambled. ;D
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I'm an over-medium man, myself. Gotta say, though, as delicious as it looks, the eggs on Lonestar's hash seem a far cry from over easy.
They were probably between OE and OM, the whites still had a little jiggle to them.
That's one of the few food areas where I'm pretty picky. Technically, I'm an over medium guy because I LOVE the runny yolk but am completely grossed out by undercooked whites. But when a place misses that window by even a few second and the yolk is overcooked, it completely bums me out. It can be a really difficult balance to get right. I even mess up my own sometimes.
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I'm an over-medium man, myself. Gotta say, though, as delicious as it looks, the eggs on Lonestar's hash seem a far cry from over easy.
They were probably between OE and OM, the whites still had a little jiggle to them.
That's one of the few food areas where I'm pretty picky. Technically, I'm an over medium guy because I LOVE the runny yolk but am completely grossed out by undercooked whites. But when a place misses that window by even a few second and the yolk is overcooked, it completely bums me out. It can be a really difficult balance to get right. I even mess up my own sometimes.
This is exactly how I feel.
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Some colleagues of mine and I got into a pretty heated debate about pasta today and I wanted to bring my ideas here to see if I am truly mad or if my coworkers are.
Here is the context: They were "ranking" pasta noodle shapes. Things like "Orzo is S tier, but Rigortony is D tier, while Spaghetti is A tier."
This baffled me, to me they're all just pasta! What difference does it make whether you make a lasagna with Orzo or a baked Ziti with Penne? I have never once in my life cared about that. But my coworkers hooted and hollered around the water cooler at the thought that I might not mind some cheese wrapped in spaghetti as opposed to, say, a Ravioli. To me, it all tastes the same, and being picky about which specific pasta is involved simply does not matter. In fact, I'd even consider it a first world problem to mind.
Am I crazy?
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Yes. It matters.
Need it matter to everyone? Nah. So if it doesn't matter to you, then that's fine. But the shape changes the experience, even if it doesn't change the taste.
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Yes, you sound like my irish friend talking to me, an italian about pasta
Flavor comes out the same, but texture can be different.
Personally I put rigatoni in the A tier because I like how you can get like a bolegnese sauce to fill up the larger hole than say a penne. But Penne is better for a sauce that isn't meaty, like vodka sauce.
I also love like the stupid shapes for mac and cheese, anything to get the cheese in the little crevices created. We recently found beer mug pasta and made a mac and cheese with it that worked real well.
I actually don't really like spaghetti too much, I find it can be too thick. Spaghettini is better for my tastes as I also find angel hair to be a bit too thin.
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Yes, you sound like my irish friend talking to me, an italian about pasta
Flavor comes out the same, but texture can be different.
Personally I put rigatoni in the A tier because I like how you can get like a bolegnese sauce to fill up the larger hole than say a penne. But Penne is better for a sauce that isn't meaty, like vodka sauce.
I also love like the stupid shapes for mac and cheese, anything to get the cheese in the little crevices created. We recently found beer mug pasta and made a mac and cheese with it that worked real well.
I actually don't really like spaghetti too much, I find it can be too thick. Spaghettini is better for my tastes as I also find angel hair to be a bit too thin.
Totally about spaghetti. Don't mind it at all, and I also agree that often angel hair is too thin. I've found Capellini to be ideal.
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Some colleagues of mine and I got into a pretty heated debate about pasta today and I wanted to bring my ideas here to see if I am truly mad or if my coworkers are.
Here is the context: They were "ranking" pasta noodle shapes. Things like "Orzo is S tier, but Rigortony is D tier, while Spaghetti is A tier."
This baffled me, to me they're all just pasta! What difference does it make whether you make a lasagna with Orzo or a baked Ziti with Penne? I have never once in my life cared about that. But my coworkers hooted and hollered around the water cooler at the thought that I might not mind some cheese wrapped in spaghetti as opposed to, say, a Ravioli. To me, it all tastes the same, and being picky about which specific pasta is involved simply does not matter. In fact, I'd even consider it a first world problem to mind.
Am I crazy?
One variety of pasta is no better or worse than another in and of itself, so assigning grades to them is silly. For a specific dish the type of pasta can make a big difference, though. Sometimes the shape matters. More often the thickness matters. Generally you're going to want the right ratio of pasta to stuff (thickness), and your going to want the stuff to combine well with the pasta (shape).
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Yes. It matters.
Need it matter to everyone? Nah. So if it doesn't matter to you, then that's fine. But the shape changes the experience, even if it doesn't change the taste.
Interesting take. I guess food is mostly a thing to keep me alive and not a thing to be enjoyed so I don't really understand what you mean by experience but if others get experiential pleasure from food, that's cool I guess.
Yes, you sound like my irish friend talking to me, an italian about pasta
I had no idea you were Italian, but I get what you mean about mac and cheese pasta filling in crevices. But with non-mac 'n cheese dishes usually the sauce isn't that sticky anyway and doesn't or wouldn't really stay on anyway. At least that is my experience.
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One variety of pasta is no better or worse than another in and of itself, so assigning grades to them is silly. For a specific dish the type of pasta can make a big difference, though. Sometimes the shape matters. More often the thickness matters. Generally you're going to want the right ratio of pasta to stuff (thickness), and your going to want the stuff to combine well with the pasta (shape).
This sounds like a much more eloquently put way of what I was trying to say during the debate. My point was the way it's cooked matters more to me. For example, maybe a baked thing needs a thicker noodle to avoid it from getting too crispy, or whatever. But to rank them seems really bizarre to me. Thanks for putting it well :tup
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One variety of pasta is no better or worse than another in and of itself, so assigning grades to them is silly. For a specific dish the type of pasta can make a big difference, though. Sometimes the shape matters. More often the thickness matters. Generally you're going to want the right ratio of pasta to stuff (thickness), and your going to want the stuff to combine well with the pasta (shape).
As Marc pointed out, it's also about how different shapes hold the sauce.
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As Marc pointed out, it's also about how different shapes hold the sauce.
Yeah, that was the combining thing I was getting at.
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Yeah, that was the combining thing I was getting at.
Gotcha.
For me, it's a bit more arbitrary since I'm a vegetarian, so there's rarely a super thick robust sauce I'm using. And sometimes I can't quite quantify or explain why a shape works better.
Elbow macaroni and cheese? Yes.
Spaghetti and cheese? No.
Spaghetti and cacio e pepe? Yes.
Does that make sense? Nope.
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I had no idea you were Italian
I'm American but my heritage is half Italian, my father is 100% Italian as a 3rd generation in this country from Brooklyn. I ate a lot of pasta growing up.
I actually hardly eat pasta though, I've grown into a rice and beans guy over pasta which is hilarious because my gf is 100% Honduran 2nd generation in US but prefers pasta over rice and beans.
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Gotcha.
For me, it's a bit more arbitrary since I'm a vegetarian, so there's rarely a super thick robust sauce I'm using. And sometimes I can't quite quantify or explain why a shape works better.
Elbow macaroni and cheese? Yes.
Spaghetti and cheese? No.
Spaghetti and cacio e pepe? Yes.
Does that make sense? Nope.
That's about right. You want tubes for mac and cheese (I go with large tubes, myself). For minimalist "sauces," like your cacio e pepe you want longer, hardier pasta. If I do a quick butter/oil + parm thing I go with fettuccine. More surface area and a little more bite. What I never got was using spaghetti for hearty meat sauces. I typically blow that off and do a baked ziti if I'm making a good meat sauce.
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cacio e pepe is my next adventure. But, with chickpea pasta.
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cacio e pepe is my next adventure. But, with chickpea pasta.
Wait. You can spell cacio e pepe, or did you just copy/paste from Adami's post?
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Wait. You can spell cacio e pepe, or did you just copy/paste from Adami's post?
No, he just proved the Infinite Monkey Theorem (https://www.google.com/search?q=infinite+monkey+theorem&oq=infinite+monke&gs_lcrp=EgZjaHJvbWUqCggAEAAYsQMYgAQyCggAEAAYsQMYgAQyBggBEEUYOTIHCAIQABiABDIKCAMQLhjUAhiABDIHCAQQABiABDINCAUQLhivARjHARiABDIHCAYQABiABDIHCAcQABiABDIHCAgQABiABDIHCAkQABiABKgCALACAA&sourceid=chrome&ie=UTF-8) is true.
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Some colleagues of mine and I got into a pretty heated debate about pasta today and I wanted to bring my ideas here to see if I am truly mad or if my coworkers are.
Here is the context: They were "ranking" pasta noodle shapes. Things like "Orzo is S tier, but Rigortony is D tier, while Spaghetti is A tier."
This baffled me, to me they're all just pasta! What difference does it make whether you make a lasagna with Orzo or a baked Ziti with Penne? I have never once in my life cared about that. But my coworkers hooted and hollered around the water cooler at the thought that I might not mind some cheese wrapped in spaghetti as opposed to, say, a Ravioli. To me, it all tastes the same, and being picky about which specific pasta is involved simply does not matter. In fact, I'd even consider it a first world problem to mind.
Am I crazy?
Texture is important to a lot of people. Some pasta is smooth, other has ridges or other curvature/raised surfaces that bring a different experience in tasting and chewing. Size, holding the sauce, thickness, how it's cooked, all those nuances add up. Unless you're just shoving the pasta in your mouth and chewing it fast?
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Wait. You can spell cacio e pepe, or did you just copy/paste from Adami's post?
I quoted him so you could see it to spell it silly.
You should YouTube Babbish cooking it. Very informative.
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Unless you're just shoving the pasta in your mouth and chewing it fast?
Yeah, usually. Food isn't something pleasurable for me and it's just a way to not die/starve, so the faster I eat, the fast I can get back to doing what I want/need to do like work, exercise, listen to music, post on this forum, etc.
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So all that pasta talk... a basic meat sauce and rigatoni
(https://pbs.twimg.com/media/GLis6bdXsAAvLSd?format=jpg&name=large)
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So all that pasta talk... a basic meat sauce and rigatoni
(https://pbs.twimg.com/media/GLis6bdXsAAvLSd?format=jpg&name=large)
Hmmm....
USE FRESH PARM YOU MONSTER!
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So all that pasta talk... a basic meat sauce and rigatoni
(https://pbs.twimg.com/media/GLis6bdXsAAvLSd?format=jpg&name=large)
Weird, I thought those noodles were called Penne
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Weird, I thought those noodles were called Penne
Penne is similar but a smaller tube. Maybe half the size, or even smaller in this case, this rigatoni is pretty big and thick. This brand is really good, I keep buying it as my go to pasta these days.
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I doubled checked you because I believe you, but honestly, that's one of the most absurd things I've ever heard in my life. They are the same thing and the diameter of the noodle is what makes them totally different classifications of noodle? What the actual fuck?
What's the maximum diameter size of a Penne before it grows up and becomes a Rigatoni?
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I doubled checked you because I believe you, but honestly, that's one of the most absurd things I've ever heard in my life. They are the same thing and the diameter of the noodle is what makes them totally different classifications of noodle? What the actual fuck?
What's the maximum diameter size of a Penne before it grows up and becomes a Rigatoni?
That's true for most of it. Spaghetti, Capellini, Angel Hair, Spaghettini, etc. All the same thing just different size.
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My question stands. What is the cutoff between Penne and Rigatoni? If there is no official classification maintained by the Government of Italy or the Holy Roman Catholic Church, then it's all just made up bullshit
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My question stands. What is the cutoff between Penne and Rigatoni? If there is no official classification maintained by the Government of Italy or the Holy Roman Catholic Church, then it's all just made up bullshit
Penne is also a different shape in that the openings aren't flat circles.
Penne:
(https://upload.wikimedia.org/wikipedia/commons/0/0b/Pennelisce_closeup.png)
Rigatoni:
(https://chefsmandala.com/wp-content/uploads/2018/02/Rigatoni-Pasta-shutterstock_127345943.jpg)
And I do believe that the Holy Roman Catholic Church issued a decree on this in 1342.
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My question stands. What is the cutoff between Penne and Rigatoni? If there is no official classification maintained by the Government of Italy or the Holy Roman Catholic Church, then it's all just made up bullshit
Everything is made up bullshit anyways, whether it's official or not.
I don't know of any standard for it, unlike the flat pastas (spag, linguini, fett, etc)which do have set sizes. Most pasta sizes and shapes are just a standard that have been accepted for centuries, long enough to not care about your ignorance of pasta lore.
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Penne is also a different shape in that the openings aren't flat circles.
Yup, that too
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And I do believe that the Holy Roman Catholic Church issued a decree on this in 1342.
Right. Pope Innocent III. Isn't that what led to the downfall of the Byzantine Empire?
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I'm not Italian or super into pasta like some others here, but there's one pasta-like dish that I absolutely adore: gnocchi. Now, correct me if I'm wrong, but does gnocchi even count as pasta? I mean, it's made with potatoes. But it's served in a similar way to pasta, so I'm not sure where it fits in the grand pasta hierarchy. Either way it tastes great in a spinach and tomato sauce.
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I always thought Gnocchi was made out of rice
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I'm not Italian or super into pasta like some others here, but there's one pasta-like dish that I absolutely adore: gnocchi. Now, correct me if I'm wrong, but does gnocchi even count as pasta? I mean, it's made with potatoes. But it's served in a similar way to pasta, so I'm not sure where it fits in the grand pasta hierarchy. Either way it tastes great in a spinach and tomato sauce.
Gnocci is a dumpling (and made of potatoes). That said, I'm not sure what separates a dumpling from pasta.
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Gnocci is a dumpling (and made of potatoes). That said, I'm not sure what separates a dumpling from pasta.
In my experience dumplings have something in them (other than pasta sauce :lol)
Example: Shrimp Dumplings.
EDIT: I guess that makes Ravioli a dumpling, huh?
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I literally had this discussion recently with my gf about gnocchi, which I love. It's potato based, but it's always on the pasta menu so I guess it may be considered pasta. I usually think of it so because of that and the dishes it's served as.
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In my experience dumplings have something in them (other than pasta sauce :lol)
Example: Shrimp Dumplings.
EDIT: I guess that makes Ravioli a dumpling, huh?
I think we're venturing into "is a hotdog a sandwich" territory. :lol
Asian dumplings are stuffed, and I'd consider them about the same as pirogi. At the same time, Asian dumplings are steamed or fried. Pirogi are boiled then sauteed. Dumplings as I think of them are boiled, like pasta. Think chicken and dumplings.
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Gnocchi is one of my favorite dishes (just made a gluten free version for my wife) and I'd call it a crossover. It's pasta but it's not purely pasta. Of course there are different styles of gnocchi, and I'm mostly referring to the traditional kind.
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Gnocchi will have potato for texture and flavor, but it traditionally is a pasta type dough(egg, flour, water) with potato added. As Adami said, there are tons of varietals to it, as there is to pasta. Gnocchi is in no way a dumpling for the record.
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Gnocchi will have potato for texture and flavor, but it traditionally is a pasta type dough(egg, flour, water) with potato added. As Adami said, there are tons of varietals to it, as there is to pasta. Gnocchi is in no way a dumpling for the record.
How so? It's boiled dough? By definition it's a dumpling.
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I've seen it mostly described as a dumpling but never understood why. They usually feel more like balls of a potato dough than a pasta with filling.
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I've seen it mostly described as a dumpling but never understood why. They usually feel more like balls of a potato dough than a pasta with filling.
I think it's a misconception that dumplings must have a filling. See again, chicken and dumplings.
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I think it's a misconception that dumplings must have a filling. See again, chicken and dumplings.
For me, dumpling only brings to mind Asian ones. Never really heard anything called a dumpling outside of Asian ones
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Historically, pasta had to be made with durum wheat, so gnocchi is definitely not pasta, though you can use it in the same culinary niche. I'd call it a type of dumpling, but since dumpling doesn't have a universal definition its not really a question which has a "correct" answer.
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Historically, pasta had to be made with durum wheat, so gnocchi is definitely not pasta, though you can use it in the same culinary niche. I'd call it a type of dumpling, but since dumpling doesn't have a universal definition its not really a question which has a "correct" answer.
So that would cause any pasta that was made exclusively with all purpose flour to not be pasta?
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In the UK, dumplings are basically just flavoured dough balls, and you shove a bunch of them on top of your stew to steam at the end of the cooking.
https://www.bbc.co.uk/food/recipes/beef_stew_with_dumplings_15297
So that would cause any pasta that was made exclusively with all purpose flour to not be pasta?
If you ask an Italian, probably. They are quite particular on the details when it comes to their cuisine.
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Would an Italian know how many licks it takes to get to the center of a Tootsie Pop?
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No, they have actual food in Italy.
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No, they have actual food in Italy.
So, mac and cheese is not pasta? I thought cramx4 was Italian!
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How so? It's boiled dough? By definition it's a dumpling.
Isn't all pasta boiled dough?
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Isn't all pasta boiled dough?
Sure. That's why I said I had no clue where the line between pasta and dumplings was. What I do know is that gnocci has a very different texture from regular pasta, which is why I put it more in the dumpling category. Not to mention that they have the exact same texture as the dumplings in chicken and dumplings, which are simply flour, butter, and milk.
What confuses me is that the stuffed dumplings people are talking about here, poststickers, prierogi, gyoza, mandu, etc., actually are pretty normal pasta. Somebody asked earlier if these were simply ravioli, and at this point I'm not sure.
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Sounds like the "a poptart is a ravioli" idea. :lol
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Yeah, the lines are hella blurry to begin with here. That being said I've never referred to gnocchi as a dumpling, nor have I seen it referred to as such.
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Sounds like the "a poptart is a ravioli" idea. :lol
i had a donut today that was inspired by a strawberry pop tart
it was delicious 🤤
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i had a donut today that was inspired by a strawberry pop tart
it was delicious 🤤
I'm glad you have some food you enjoy and don't JUST shovel in to survive.
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He did shovel it in but it barely scraped his tongue, and he liked it.
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He did shovel it in but it barely scraped his tongue, and he liked it.
Exactly.
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Kinky.
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Two rules are relevant to the discussion on the last page or so:
1. When having a dispute over things culinary, defer to the chef. Therefore, lonestar is right.
2. When having a dispute over things culinary, never, ever, under any circumstances listen to a Brit. Or a Swede. Or a Brit living in Sweden. Therefore, XJ will be serving out the rest of his temp ban in silence.
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:cheffypoo:
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Two rules are relevant to the discussion on the last page or so:
1. When having a dispute over things culinary, defer to the chef. Therefore, lonestar is right.
2. When having a dispute over things culinary, never, ever, under any circumstances listen to a Brit. Or a Swede. Or a Brit living in Sweden. Therefore, XJ will be serving out the rest of his temp ban in silence.
I'll take my punches regarding food from any European, but I'll be damned if I take flak from a country that thinks Marshmallow is an acceptable ingredient in a casserole.
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I'll take my punches regarding food from any European, but I'll be damned if I take flak from a country that thinks Marshmallow is an acceptable ingredient in a casserole.
Or in salads! Hear, hear.
edit: And it still doesn't change the fact that gnocci is a dumpling.
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Marshmallow is just generally bad in all instances :lol
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Wait! Marshmallow in a salad?! Never heard of that!
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Yeah, fair point on the marshmallow thing. We can just agree to agree on that.
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I will say the higher end of the US culinary world is trying to distance themselves as much as possible from that travesty known as American 1950's cuisine.
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I think that's largely true of the middle and a good portion of the lower end as well. :lol
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But... but... S'mores!!!!!!
:) :) :) :) :)
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Nobody is putting down marshmallows in dessert. They have their place in that context. (and I'll fight anyone who tries to say Phish Food isn't the best Ben and Jerry's flavor)
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Oh..my family makes a wonderful mandarin fruit salad with coconut, pineapple and those little marshmallows. Other than that, marshmallows suck.
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I'll take my punches regarding food from any European, but I'll be damned if I take flak from a country that thinks Marshmallow is an acceptable ingredient in a casserole.
I was going to post this gif to this reply
(https://i.gifer.com/origin/6c/6cba972585bbe84f0d6a8aabca88b2c7_w200.gif)
but I see the consensus is agreed on the use of marshmallows.
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:cheffypoo:
Hey hey... you remember your emote!
I will say the higher end of the US culinary world is trying to distance themselves as much as possible from that travesty known as American 1950's cuisine.
But ... but... jello casserole!!!
(https://i.insider.com/4fbe4b636bb3f7d307000003?width=600&format=jpeg&auto=webp)
But... but... S'mores!!!!!!
:hifive:
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I was going to post this gif to this reply
(https://i.gifer.com/origin/6c/6cba972585bbe84f0d6a8aabca88b2c7_w200.gif)
I mean, you did. :P
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Nobody is putting down marshmallows in dessert. They have their place in that context. (and I'll fight anyone who tries to say Phish Food isn't the best Ben and Jerry's flavor)
You won't have to fight me.
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(and I'll fight anyone who tries to say Phish Food isn't the best Ben and Jerry's flavor)
Random fun fact: My dad and his partner used to let a guy come in and use their ice cream machine (for a small fee) so he could try to come up with new flavor ideas to sell to Ben & Jerry's. The pilot batch of Phish Food was made in the basement of my dad's store :hat
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Ben and Jerry's is fairly mid as far as ice cream goes. Y'all need Jeni's ice cream in your lives.
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This is the best ice cream I have ever had. My stores around me stopped carrying it and even then, can't really have it now. It had a chocolate ganache on top and the perfect ratio of ice cream and caramel.
(https://static.wixstatic.com/media/15319e_5ab88113ddf248d487d1c7b33700e276~mv2.jpeg/v1/fill/w_540,h_540,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/15319e_5ab88113ddf248d487d1c7b33700e276~mv2.jpeg)
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RJ, bruh. Terrible take. Their tour is amazing. I love their ice cream. I just have no space for I've cream in my belly these days.
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This is the best ice cream I have ever had. My stores around me stopped carrying it and even then, can't really have it now. It had a chocolate ganache on top and the perfect ratio of ice cream and caramel.
(https://static.wixstatic.com/media/15319e_5ab88113ddf248d487d1c7b33700e276~mv2.jpeg/v1/fill/w_540,h_540,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/15319e_5ab88113ddf248d487d1c7b33700e276~mv2.jpeg)
I will second this. I load up when they are on special. If they are half price I'll buy like half a dozen! Terribly bad for you at around 1100 calories per tub but it's fucking amazing. I agree the caramel is the best but the cookies and cream one is insane also. It's hard to get that flavour over here anymore though.
I just had two about two weekends ago actually. I'm hoping they are on special again soon.
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My man!
Never tried the cookies and cream one.
Surely one of many reasons I have the diabeetus.
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Nobody is putting down marshmallows in dessert. They have their place in that context. (and I'll fight anyone who tries to say Phish Food isn't the best Ben and Jerry's flavor)
Give the man credit... Phish food is the best :)
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RJ, bruh. Terrible take. Their tour is amazing. I love their ice cream. I just have no space for I've cream in my belly these days.
Again...it's decent, but man...once you step up to the next level of ice cream, you realize how average and overblown B&J is...
Salt and Straw, Jeni's, Humphry Slocombe are miles beyond the larger mass market brands.
Hunt this one down at a local Whole Foods and tell me I'm wrong...the quality of the ingredients shines so much man.
(https://ipcdn.freshop.com/resize?url=https://images.freshop.com/00855802003502/751b58b969a996efaf45427269dd4587_large.png&width=512&type=webp&quality=90)
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I like Jeni's ice cream, eating at the location in LA was still the best version I've tasted. The store ones are good but not great. I prefer Ben & Jerry's over them personally. Although my favorite of the store bought ice creams are the Chocolate ice cream from Trader Joe's. I'd get more of it if their store wasn't on the other side of the city and had like 4 parking spots.
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I like Jeni's ice cream, eating at the location in LA was still the best version I've tasted. The store ones are good but not great. I prefer Ben & Jerry's over them personally. Although my favorite of the store bought ice creams are the Chocolate ice cream from Trader Joe's. I'd get more of it if there store wasn't on the other side of the city and had like 4 parking spots.
I'm constantly baffled they haven't opened a scoop shop in NorCal.
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This is all wrong. You've got that wonderful homemade ice cream that some relative used to make in the backyard, and then you've got whatever ice cream brand that happens to combine their goop in such a way to make a flavour and a texture you happen to like. Blue Bell Cookie Two-step for me, but I'm under no illusion that it's a good ice cream, or even ice cream at all.
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Hard to rank, but one pretty good example is Blue Bell Banana Pudding.
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Sigh....
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Hunt this one down at a local Whole Foods and tell me I'm wrong...the quality of the ingredients shines so much man.
I dont doubt its good, but given whole foods, im guessing it costs more than I'm willing to pay for that. I'm not a big ice cream person though, I enjoy it, but I don't have any real strong preferences. I'd bet I'd enjoy everything suggested, but if I buy ice cream it's usually just whatever is on sale and the flavor of the moment (although cookies and cream is my favorite).
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........ Sigh......
I'm trying lord, I really am.
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No love for Haagen Dazs? Which is much better than B&Js, IMO.
I used to have soooo much ice cream in my early 20s, it wasn't even funny. Don't know if I ever seen Jeni's, but I'll keep an eye out when I buy some groceries later.
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........ Sigh......
I'm trying lord, I really am.
Isn't all ice cream really just the same?
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Similar to Marc, I'm largely ambivalent about ice cream. I can probably count on one hand the number of times we have it in a given year.
My dog Chewie though, it's his favorite thing in the world. But then again, he's exhilirated with no-name plain vanilla. :lol
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Isn't all ice cream really just the same?
Aren't all MCU movies just the same?
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Aren't all MCU movies just the same?
Aren't all knives just the same?
I WAS BEING FUNNY! No need to try to hurt me. You monster.
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There's a local chain around Orlando called Kelly's that I've been very happy with when I get the craving for a little frozen goodness. Ben & Jerry's is probably my supermarket go-to.
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Whenever I get a hankerin' for Ice Cream, I usually just drink a gallon of milk instead
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Aren't all knives just the same?
I WAS BEING FUNNY! No need to try to hurt me. You monster.
Now you know how seriously I take my ice cream
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Now you know how seriously I take my ice cream
Come visit, I'll take you to The Social, here in Brooklyn. Insane ice cream shop.
If I didn't have blood sugar/cholesterol/lactose issues, I'd go there at least once a week.
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As far as ice cream shops go Mitchell's in San Fran along with Leopold in Savannah GA are my two absolute favorites.
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That shit is all the same :D
Jk, Denver has several excellent ice cream shops so when I need a good fix I go to one of them, usually High Point Creamery which has a location by my house and so damn good. I like weird, usually less sweet flavors. They've got a whiskey pistachio brickle that's so yummy. And a coconut milk creme brulee if you can't/won't do dairy.
That said, my tolerance for ice cream is so low that all I can usually handle is a kid's size scoop. Occasionally I buy a pint that sits in my freezer for like a year because I forget about it. And once in a while I will buy some B&J's.
That reminds me RJ, check your Messenger, I actually sent an indirectly ice cream related msg last night lol
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That shit is all the same :D
Jk
DAMMIT WOMAN, I TOLD YOU TO SELL IT!
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Aren't all knives just the same?
I've never noticed a difference after cutting onto my steel countertop a few times. Expensive or cheap, they all end up equally dull.
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I've never noticed a difference after cutting onto my steel countertop a few times. Expensive or cheap, they all end up equally dull.
Now that makes me cringe...you're never getting anywhere near my Fujitake or Miyabi.... (yes, I prefer my knives like my metal, Japanese..)
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Only jesting. I have a nice pair of japanese knives myself I spring out for special occasions. :D
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I'm such a noob with knives. I need serrated knives when cutting vegetables. I know sharp and technique, but I never learned.
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Funnily enough, I use a serrated cheese knife for cutting tomatoes and it's been a life changer.
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So do I. I got a 10" Victorinox serrated bread knife that handles a decent wad of my prep load, the thing is a beast. 10 years old and it still kicks ass. (https://i.postimg.cc/c1zCNZzV/61-EDZbr-KCFL.jpg)
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And I just ordered it.
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Whenever I get a hankerin' for Ice Cream, I usually just drink a gallon of milk instead
You drink 4 litres of milk in one sitting?!
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Whole milk is the best besides some water.
Beverage ranking time (top 5 edition)
Water
Whole Milk
Whiskey
Unsweet tea
Coffee (with cream)
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Milk is an ingredient. Not a beverage.
My bones are very weak
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So do I. I got a 10" Victorinox serrated bread knife that handles a decent wad of my prep load, the thing is a beast. 10 years old and it still kicks ass.
I'm fond of my Victorinoxes, but I suck at sharpening. The one I've got that's closing on 10 has a pronounced curve that isn't supposed to be there. It's turned from a santoku to a chef's knife. Not me sharpening it, but having a professional do it.
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So do I. I got a 10" Victorinox serrated bread knife that handles a decent wad of my prep load, the thing is a beast. 10 years old and it still kicks ass.
I haven't tried a bread knife for prep work but I can see it doing really well. Love Victorinox knives.
I was referring to the cheese knife like this, works wonders for tomatoes and any soft fruit or vegetable.
(https://images.cutco.com/products/social/2019/traditional-cheese-knife.jpg)
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You drink 4 litres of milk in one sitting?!
yes
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Milk is an ingredient. Not a beverage.
My bones are very weak
This is me reading your post with strong bones.
(https://i.pinimg.com/originals/4c/a2/28/4ca2287cf6ca91e8199ce381a767e49b.jpg)
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Whenever I get a hankerin' for Ice Cream, I usually just drink a gallon of milk instead
That's a lot of fucking Oreos.
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That's a lot of fucking Oreos.
You're telling me!
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yes
The fuck is wrong with you
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I'm such a noob with knives. I need serrated knives when cutting vegetables. I know sharp and technique, but I never learned.
Not much of a knife person myself. I bought an Oneida set like 8 years ago and still works fine. I don't even think I've sharpened them once.
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My complete set...
10" fujitake Chef
8" miyabi chef
10" Victorinox serrated
8" Victorinox offset serrated
10" Messermeister granton edged slicer (best fish knive around for the money)
10" Victorinox chef
8" henkel straight filet flexible
7" Victorinox curved boning, firm
8" basic chef (traveling knives)
8" Victorinox veg cleaver
4" henkel pairing
3 4" pairing, cheap
7" henkel sankotou
Of course the pride of my kit is my set of 4 high end star wars plating spoons
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My complete set...
10" fujitake Chef
8" miyabi chef
10" Victorinox serrated
8" Victorinox offset serrated
10" Victorinox chef
8" henkel straight filet flexible
7" Victorinox curved boning, firm
8" basic chef (traveling knives)
8" Victorinox veg cleaver
4" henkel pairing
3 4" pairing, cheap
7" henkel sankotou
Of course the pride of my kit is my set of 4 high end star wars plating spoons
Not your Mjolnir meat tenderizer??
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Not your Mjolnir meat tenderizer??
Is that what he's calling it now?
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Not your Mjolnir meat tenderizer??
As much as I adore it, the Star Wars spoons are just glorious.
(https://i.postimg.cc/6psqsfQD/20240424-100541.jpg)
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I have to say, I've been very happy with that Henckels set that you recommended when I was first stocking my kitchen RJ.
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The fuck is wrong with you
Ice cream is just melted Milk so may as well eat it the way it ends up in your stomach
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Ice cream is just melted Milk so may as well eat it the way it ends up in your stomach
Nothing you said makes any sense.
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Nothing you said makes any sense.
Well your stomach is a bit warmer than room temperature, so it would melt the ice cream. Rather than expose your stomach lining to radiant cold from the melting ice cream you could just drink milk and have the same effect without the stomach freeze
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Well your stomach is a bit warmer than room temperature, so it would melt the ice cream. Rather than expose your stomach lining to radiant cold from the melting ice cream you could just drink milk and have the same effect without the stomach freeze
I think you mixed up milk and ice cream. And milk isn't melted ice cream.
I gotta say, this might not be the thread for a guy who sees food solely as a way of consuming necessary nutrients as quickly as possible.
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yes
Yeah right.
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Well your stomach is a bit warmer than room temperature, so it would melt the ice cream. Rather than expose your stomach lining to radiant cold from the melting ice cream you could just drink milk and have the same effect without the stomach freeze
Same effect?
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Well your stomach is a bit warmer than room temperature, so it would melt the ice cream. Rather than expose your stomach lining to radiant cold from the melting ice cream you could just drink milk and have the same effect without the stomach freeze
I can't recall ever having a stomach freeze, and you'll have to let me know when they make cookie dough milk.
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I can't recall ever having a stomach freeze, and you'll have to let me know when they make cookie dough milk.
Cookies and Cream/Cookie Dough whatever we all call it is one of my go to ice cream flavours too. You can't go wrong.
I enjoy milk, but there is simply no 'same effect' or enjoyment of drinking a glass of fucking milk compared to a bowl of amazing premium ice cream. Madness.
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Stomach freeze? You pansies. Brain freeze yes. Vagina, eh, stomach freeze, no.
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Stomach freeze? You pansies. Brain freeze yes. Vagina, eh, stomach freeze, no.
You have a frozen vagina?
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No. Crotch rot. Pussy. Lol
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The food thread has taken a quick very unexpected and unpleasant turn. :lol
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:lol
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Well, like all food and threads on DTF, it's gone to shit.
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(https://i.imgflip.com/4oi122.jpg)
Things can get a bit nutty here in DTF land.
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Stomach freeze? You pansies. Brain freeze yes. Vagina, eh, stomach freeze, no.
I'm a dude but I ain't ever heard of penis freeze. Unless you ate a cold apple that was so cold the freezing frost went from your teeth to your penis? What's vagina freeze like though, pray tell?
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I enjoy milk,
I'm glad we agree
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I can't recall ever having a stomach freeze, and you'll have to let me know when they make cookie dough milk.
It's an awful sensation, hence the milk workaround for ice cream. I'll keep an eye out for cookie dough flavored milk. Have you had banana nesquik? It's sort of the same thing
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I'm a dude but I ain't ever heard of penis freeze. Unless you ate a cold apple that was so cold the freezing frost went from your teeth to your penis? What's vagina freeze like though, pray tell?
Denise limp, yea. But Freeze? No way.
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Denise limp, yea. But Freeze? No way.
God damn Denise.
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Denine it limp as well
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Ice cream is just melted Milk so may as well eat it the way it ends up in your stomach
The fuck is wrong with you
This is not the thread for these hijinx
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This forum need to implement thread-specific bans. :lol
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This forum need to implement thread-specific bans. :lol
:lol
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Bought one of these bad boys because I was curious as to their efficacy, and I can put my professional stamp of approval on it. 15 minutes and four of my main knives are now laser fucking sharp...
So simple even Tim can use it.
(https://cdn.shopify.com/s/files/1/0627/7264/2039/files/Tumbler_Rolling_Knife_Sharpener_Explanation.png?v=1661971962)
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Don't hate me just because I have non-standard food takes! :lol
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Don't hate me just because I have non-standard food takes! :lol
3 or 4 different responses off the top of my head, sacrificed once again to the gods of civility.
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This forum need to implement thread-specific bans. :lol
I thought the same thing :lol
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Bought one of these bad boys because I was curious as to their efficacy, and I can put my professional stamp of approval on it. 15 minutes and four of my main knives are now laser fucking sharp...
So simple even Tim can use it.
Your knives are likely already fairly sharp. You got an old, dead-ass knife lying around you could test it on? Seems like with only a fine grain and a honing side it might not help much to form a new edge?
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Bought one of these bad boys because I was curious as to their efficacy, and I can put my professional stamp of approval on it. 15 minutes and four of my main knives are now laser fucking sharp...
So simple even Tim can use it.
(https://cdn.shopify.com/s/files/1/0627/7264/2039/files/Tumbler_Rolling_Knife_Sharpener_Explanation.png?v=1661971962)
Wanna bet?
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Your knives are likely already fairly sharp. You got an old, dead-ass knife lying around you could test it on? Seems like with only a fine grain and a honing side it might not help much to form a new edge?
The two sides on mine are a 400 and a 1k...shoukd be good enough to bring shit knives back from the dead.