It's something you're born with. Like being able to jump high. Some people can, and some people can't. You can workout with Jump Soles (read cooking books) all you want but you're never going to be able to dunk (cook).
It's something you're born with. Like being able to jump high. Some people can, and some people can't. You can workout with Jump Soles (read cooking books) all you want but you're never going to be able to dunk (cook).I think this is something that people who are only good at cooking say. :dunno: (no offense Catdude)
I made this tonight. If I'm just hangin' at home at night sometimes I'll look up something interesting to throw together. I stick to mainly Italian...
http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom (http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom)
Cooking comes in really handy when you want to have a lady friend over and impress her with dining and drink. Then, you obviously destroy her vagina.
I made this tonight. If I'm just hangin' at home at night sometimes I'll look up something interesting to throw together. I stick to mainly Italian...
http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom (http://www.travelchannel.com/TV_Shows/Anthony_Bourdain/Special_Features/ci.Spaghetti_With_Fresh_Tomato_Sauce_And_Basil.custom)
Cooking comes in really handy when you want to have a lady friend over and impress her with dining and drink. Then, you obviously destroy her vagina.
It's really as easy as following a good recipe and repetition. I slow cooked my first big pile of pulled pork a few weeks ago. It was incredible and incredibly easy. You can do it Fats.LOL @ talking about a crock pot in a cooking thread :lol:
It's really as easy as following a good recipe and repetition. I slow cooked my first big pile of pulled pork a few weeks ago. It was incredible and incredibly easy. You can do it Fats.LOL @ talking about a crock pot in a cooking thread :lol:
slow cooker :dunno:
Get married and not have to worry about it.
Do you skin the spuds?
Do you skin the spuds?
Do you skin the spuds?
Euphemism for masturbation, methinks. Not that methinks about masturbation a lot.
Do you skin the spuds?
Euphemism for masturbation, methinks. Not that methinks about masturbation a lot.
Denial?
Sent from my Galaxy Nexus using Tapatalk 2
Do you skin the spuds?
yessir
Do you skin the spuds?
yessir
Cool. I may try this, I assumed after cooking those spuds that long, the skin would fall off but might as well get it out of there anyway.
yeah, also, one clove of garlic?
if you use 1 whole chicken and 1/2 of a cabbage, then it's chicken soup, not cabbage soup.
yeah, also, one clove of garlic?
if you like more garlic, add more
I love me some garlic although if you add too much I believe it takes away from the simplicity of this soup
yeah, also, one clove of garlic?
if you like more garlic, add more
I love me some garlic although if you add too much I believe it takes away from the simplicity of this soup
Mrs. Bones and I have decied we are definitely going to try your recipe, AST. Any suggestions on what to drink with it?
yeah, also, one clove of garlic?
if you like more garlic, add more
I love me some garlic although if you add too much I believe it takes away from the simplicity of this soup
Mrs. Bones and I have decied we are definitely going to try your recipe, AST. Any suggestions on what to drink with it?
since it came from my Eastern European/Western Russian ancestry, I'd go with vodka or room temp beer
never really tried to pair it with anything although I had it with a nice Scotch tonite and it went well
looking for a recommendo for today. bored with the norm stuff and want to try something new. dl'ed a por lo mein recipe that looks good in the pic, but odds are prob equal that it will be meh. Post your awesome stuff here as long as it takes not much more than an hour to do(unless it is time to just let it do it's thing on the burner). Also, all crock pot ppl need to GTFOOMF and this thread.
looking for a recommendo for today. bored with the norm stuff and want to try something new. dl'ed a por lo mein recipe that looks good in the pic, but odds are prob equal that it will be meh. Post your awesome stuff here as long as it takes not much more than an hour to do(unless it is time to just let it do it's thing on the burner). Also, all crock pot ppl need to GTFOOMF and this thread.
How do you feel about braising lamb shanks in a cast iron pot in the stove?
Cheese and poblano stuffed pork chops
chicken tikka masala
chicken tikka masala
chicken tikka masala
so, I thought I remembered you posting this before. so I just searched it and came up with nothing other than this thread. do you have a link to this recipe?
Cheese and poblano stuffed pork chops
Basically you get some thick pork chops, stuff them with cheese and roasted pobalno peppers, and then cook them.
chicken tikka masala
so, I thought I remembered you posting this before. so I just searched it and came up with nothing other than this thread. do you have a link to this recipe?
http://allrecipes.com/recipe/chicken-tikka-masala/
use this but double or triple the chiles depending on how hot you want it. I also use milke or half and half instead of cream. also don't put in any salt until it's about done and you've tasted it.
Cheese and poblano stuffed pork chops
Basically you get some thick pork chops, stuff them with cheese and roasted pobalno peppers, and then cook them.
:dubious:
What kind of cheese do you prefer? I usually like a mozz or jarlsburg on stuff like this mixed some spices and a chipolte cheddar, but always think I should find something hard and dry for baked items so that you don't lose it all on the pan.
chicken tikka masala
so, I thought I remembered you posting this before. so I just searched it and came up with nothing other than this thread. do you have a link to this recipe?
http://allrecipes.com/recipe/chicken-tikka-masala/
use this but double or triple the chiles depending on how hot you want it. I also use milke or half and half instead of cream. also don't put in any salt until it's about done and you've tasted it.
Looks fantastic. Do you use regular rice, or some sort of seasoned rice? I might try it on cilantro lime rice.
chicken tikka masala
so, I thought I remembered you posting this before. so I just searched it and came up with nothing other than this thread. do you have a link to this recipe?
http://allrecipes.com/recipe/chicken-tikka-masala/
use this but double or triple the chiles depending on how hot you want it. I also use milke or half and half instead of cream. also don't put in any salt until it's about done and you've tasted it.
Looks fantastic. Do you use regular rice, or some sort of seasoned rice? I might try it on cilantro lime rice.
just plain basmati. you won't need anymore flavor.
yeah, go rough ridin' wild.:thumbs:
chicken tikka masala
so, I thought I remembered you posting this before. so I just searched it and came up with nothing other than this thread. do you have a link to this recipe?
http://allrecipes.com/recipe/chicken-tikka-masala/
use this but double or triple the chiles depending on how hot you want it. I also use milke or half and half instead of cream. also don't put in any salt until it's about done and you've tasted it.
dude
dude...
dude.
dude
dude...
dude.
:ohno: did i do something bad
No...it's beautifuldude
dude...
dude.
:ohno: did i do something bad
dude
dude...
dude.
:ohno: did i do something bad
the opposite.
my clean out the fridge meals are like cool whip bacon and brussels sprouts with ranch dressing and crap
i may have been cleaning my refrigerator incorrectly my entire life.
i may have been cleaning my refrigerator incorrectly my entire life.
dude
dude...
dude.
:ohno: did i do something bad
the opposite.
my clean out the fridge meals are like cool whip bacon and brussels sprouts with ranch dressing and crap
speaking of cool whip and bacon, I am making a fantastic groomscake for a wedding I'm catering next month, check this out
chocolate truffle cake, maple & bacon icing with bacon crumbles on top I AM NOT KIDDING THIS IS REALLY HAPPENING
anywho, next time you are in Dallas maybe you can eat a clean out the frig meal with me (no homo {not that there's anything wrong with that})
i may have been cleaning my refrigerator incorrectly my entire life.
:lol:
:eek: Hey I'm trying to inspire people to cook here not kick my ass so let's just all take a step back and take a deep breathi may have been cleaning my refrigerator incorrectly my entire life.
:lol:
I'll be honest here and say, for the first time in my life I want to fight AST because he is simply better than me. This is basically the white midwesterny version of shooting somebody for their kicks.
You forgot to cook the meat :confused:
i may have been cleaning my refrigerator incorrectly my entire life.
made a clean out the frig meal tonite, out with the old to make way for the new
pan-seared tri tip, tomato w/ feta & basalmic, thick pan-fried potato chips w/ cheddar and bacon
it was really yummy guys
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130628_204912_zps991c3205.jpg&hash=25d9aafb0bb7b5d22bd7629af44808334c6b965a) (http://s60.photobucket.com/user/poimen/media/20130628_204912_zps991c3205.jpg.html)
I made a version of this last night, but on the grill. Was very good. The tomato thing is such an easy and awesome garnish to add.
No chance of tri tip here. I was lazy and used a thick filet and basically slow cooked it like a prime rib after searing the outside then sliced it. For the potatoes, I just glazed them with olive oil then used a crap ton of fresh ground black pepper and sea salt and let them hang out on the outer edge of the grill while the meat cooked.
Will be dreaming up a cole slaw recipe in the next couple of days
Pretty sure it is gonna have some granny smith apples and pecans in it :runaway:
Will be dreaming up a cole slaw recipe in the next couple of days
Pretty sure it is gonna have some granny smith apples and pecans in it :runaway:
Will need this asap
Sent from my KFTT using Tapatalk 2
my mom's cole slaw has apple and raisin in it. cole slaw is some gross crap.
also, tri tip is available at costco.
glad we got that cleared up
glad we got that cleared up
yeah. guess i owe you give dollars on that bet we made at fattyfest about what dobber thought of AS and whether or not he thought AS was making pictures like a tv show but for manly men and whether making fun and liking the pres. check or paypal?
Not sure where to put this but I am officially in love with Sambo Ole
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.hotsauce.com%2Fv%2Fvspfiles%2Fphotos%2F1110SB-2T.jpg&hash=cea3e8c589cd98ab8f53523f5874b247d5a6412c)
Put it on a turkey sandwich last night and it was AWESOME
warmer or cooler than siracha?Imo it's cooler.
warmer or cooler than siracha?Imo it's cooler.
Oh man.
Chicken adobo
Marinate thighs in soy for an hour
Place and render skin in a skillet until you see a lot of fat and skin is crispy. Remove thighs and set aside
Dump fat
Return thighs and add sauce mix
Two cups canned coconut milk
3/4 cup cider vinegar
Two tsp black pepper
4 bay leaf
10 cloves of peeled garlic
Whisk in a bowl with the left over soy from marinade.
Add it all and simmer skin side down lid off for 20
Flip thighs and cook to 170 or whatever for chicken
Serve over rice and garnish with green onion
Omfg orgasm
You forgot to cook the meat :confused:
Oh man.
Chicken adobo
Marinate thighs in soy for an hour
Place and render skin in a skillet until you see a lot of fat and skin is crispy. Remove thighs and set aside
Dump fat
Return thighs and add sauce mix
Two cups canned coconut milk
3/4 cup cider vinegar
Two tsp black pepper
4 bay leaf
10 cloves of peeled garlic
Whisk in a bowl with the left over soy from marinade.
Add it all and simmer skin side down lid off for 20
Flip thighs and cook to 170 or whatever for chicken
Serve over rice and garnish with green onion
Omfg orgasm
Oh man.
Chicken adobo
Marinate thighs in soy for an hour
Place and render skin in a skillet until you see a lot of fat and skin is crispy. Remove thighs and set aside
Dump fat
Return thighs and add sauce mix
Two cups canned coconut milk
3/4 cup cider vinegar
Two tsp black pepper
4 bay leaf
10 cloves of peeled garlic
Whisk in a bowl with the left over soy from marinade.
Add it all and simmer skin side down lid off for 20
Flip thighs and cook to 170 or whatever for chicken
Serve over rice and garnish with green onion
Omfg orgasm
im going to try this with pork loin chops this week
working up to trying my hand at some paella
does rays apple market sell saffron?
working up to trying my hand at some paella
does rays apple market sell saffron?
would be very surprised if they didn't.
working up to trying my hand at some paella
does rays apple market sell saffron?
would be very surprised if they didn't.
prolly an "ethnic food", right?
working up to trying my hand at some paella
does rays apple market sell saffron?
would be very surprised if they didn't.
prolly an "ethnic food", right?
Heads up. It's very expensive. I think I remember reading that Saffron is the most expensive spice.
you don't need it.
Make your own stock though.
you don't need it.
Yeah. THis.
Most recipes that I have that include saffron include it for color. Just leave it out.
working up to trying my hand at some paella
does rays apple market sell saffron?
would be very surprised if they didn't.
prolly an "ethnic food", right?
Heads up. It's very expensive. I think I remember reading that Saffron is the most expensive spice.
you don't need it.
Yeah. THis.
Most recipes that I have that include saffron include it for color. Just leave it out.
Meh. It does add a definite flavor to a dish, there's a reason people have been using it in paella forever.
you don't need it.
Yeah. THis.
Most recipes that I have that include saffron include it for color. Just leave it out.
Meh. It does add a definite flavor to a dish, there's a reason people have been using it in paella forever.
meh, america's test kitchen said there was no discernible diff with or without.
i wouldn't waste my time trying to make legit paella here in kansas city. there's a good reason why we're a bbq & steak town.
take it down a notch, bourdain.
i wouldn't waste my time trying to make legit paella here in kansas city. there's a good reason why we're a bbq & steak town.
take it down a notch, bourdain.
This ain't the cow town days dude, you can get the ingredients necessary for just about anything. It's not like it's hard to find high quality shrimp, scallops, mussels, etc.
i wouldn't waste my time trying to make legit paella here in kansas city. there's a good reason why we're a bbq & steak town.
take it down a notch, bourdain.
This ain't the cow town days dude, you can get the ingredients necessary for just about anything. It's not like it's hard to find high quality shrimp, scallops, mussels, etc.
yes, it is.
my wife asked me at 4:30 if I would make dinner for a friend who had surgery on monday and her husband so this is what I came up with on short notice
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130829_181438_zpsa685d2ab.jpg&hash=db36ce1fb8cf20adfe2f761035940c9edfb43629) (http://s60.photobucket.com/user/poimen/media/20130829_181438_zpsa685d2ab.jpg.html)
pan seared honey lemon porkchopsloin, roasted fingerling potatoes and hot salad (wilted spinach w/ balsamic & lemon dressing and sauteed pearl onions & baby bellas)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20130829_183126_zps4dafa1b9.jpg&hash=b607b68d4caccde6a0c1df711cdd1cefa8453566) (http://s60.photobucket.com/user/poimen/media/20130829_183126_zps4dafa1b9.jpg.html)
it was yummy but damn do i need to step up my plating game
cooking macaroni and cheese, dinner rolls, and mashed potatoes. will also heat up one of those spiral cut hams. going to bake the potatoes and then mash, which i have never done before. little nervous, but also excited, hope they turn out.
will prolly eat about 90% rolls, though, so don't really care.
In a cast iron skillet put butter, minced garlic and let garlic get translucent and the add heavy cream, salt & pepper
I just always throw in a couple cloves of garlic with the taters when they're boiling and add the butter when I mash them.cooking macaroni and cheese, dinner rolls, and mashed potatoes. will also heat up one of those spiral cut hams. going to bake the potatoes and then mash, which i have never done before. little nervous, but also excited, hope they turn out.
will prolly eat about 90% rolls, though, so don't really care.
In a cast iron skillet put butter, minced garlic and let garlic get translucent and the add heavy cream, salt & pepper
Add to mashed potatoes
cooking macaroni and cheese, dinner rolls, and mashed potatoes. will also heat up one of those spiral cut hams. going to bake the potatoes and then mash, which i have never done before. little nervous, but also excited, hope they turn out.
will prolly eat about 90% rolls, though, so don't really care.
In a cast iron skillet put butter, minced garlic and let garlic get translucent and the add heavy cream, salt & pepper
Add to mashed potatoes
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F13%2F11%2F29%2Fe9yteqa6.jpg&hash=11f4c6ce2748488a4c9640e7a774d41b599585cc):drool: :fatty:
Close to a finished product.
i can't verify if it's a new food or not but if you google it and it comes out clean, hit it up into the new food thread
well, i'd try it.
if the squid bits and mussels made it in, what sea creatures freaked you out?
well, i'd try it.
if the squid bits and mussels made it in, what sea creatures freaked you out?
Just didn't commit to putting them all in as the primary protein source. Octopus tentacles and full blown squid faces were omitted.
they throw the faces in there just to let you know you're not actually eating bleached pig butthole. might be appropriate to just throw them out nowadays
they throw the faces in there just to let you know you're not actually eating bleached pig butthole. might be appropriate to just throw them out nowadays
Bleached pig butthole is some good eatings.
they throw the faces in there just to let you know you're not actually eating bleached pig butthole. might be appropriate to just throw them out nowadays
Bleached pig butthole is some good eatings.
they throw the faces in there just to let you know you're not actually eating bleached pig butthole. might be appropriate to just throw them out nowadays
Bleached pig butthole is some good eatings.
No crap?
they throw the faces in there just to let you know you're not actually eating bleached pig butthole. might be appropriate to just throw them out nowadays
Bleached pig butthole is some good eatings.
No crap?
Took my first shot at flour tortillas last night. Recipe needs work.hilarious
yesterday it was bacon, today it is kale. what an amazing world we live in.
someone talk to me about kale bacon grilled mac n cheese sandwiches
Did you cook the rice ahead of time and fridge it over night?
Sausage, shrimp and chicken jambalaya. Ready to eat.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi950.photobucket.com%2Falbums%2Fad350%2Flopak1%2FIMAG0331_zps200ad743.jpg&hash=36af5f2ef190eaf64a5c7cf971a4cd099554a723)
be right there, lopak
be right there, lopak
Bring beer.
Got a couple new cooking tools for Christmas that I will be using soon to make awesome meals. Included 2 cast iron fajita skillets and a jalapeño popper/holding stainless steel thing that C2W told me about.Sorry bro these are worthless
Got a couple new cooking tools for Christmas that I will be using soon to make awesome meals. Included 2 cast iron fajita skillets and a jalapeño popper/holding stainless steel thing that C2W told me about.Sorry bro these are worthless
Got a couple new cooking tools for Christmas that I will be using soon to make awesome meals. Included 2 cast iron fajita skillets and a jalapeño popper/holding stainless steel thing that C2W told me about.Sorry bro these are worthless
I mean it looks like it will work fine, have or did you have one that sucked or what?
Also CNS will try sometime.
What is that?
Sent from my KFTT using Tapatalk 2
Been having all sorts of fun with this guy
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.xconomy.com%2Fwordpress%2Fwp-content%2Fimages%2F2013%2F09%2Fnomiku-main-1100x732.jpg&hash=e54877ccc3982ee10ef8089ea0f9e1fe325b1b1f)
What is that
that's pretty cool, I've not heard of it and this is my cooking board
that's pretty cool, I've not heard of it and this is my cooking board
Check this site out : http://www.atthemeadow.com/shop/Resources/How-to-Cook-on-Pink-Himalayan-Salt-Blocks (http://www.atthemeadow.com/shop/Resources/How-to-Cook-on-Pink-Himalayan-Salt-Blocks)
The guy seems to know what he's talking about, and his cookbook has been sold out on Amazon recently.
What is that?
Sent from my KFTT using Tapatalk 2
Immersion circulator for cooking sous-vide. Basically holds the water at an exact temp so you can put vacuum sealed food in and cook it perfectly.
Sodiumtrue
What is that?
Sent from my KFTT using Tapatalk 2
Immersion circulator for cooking sous-vide. Basically holds the water at an exact temp so you can put vacuum sealed food in and cook it perfectly.
i've got a buddy who absolutely swears by it for steaks.
I freaking love corned beef. Hash, Reubens, etc. Not sure if I'm up to the entire pickling process... Are the cryovac ones any good?Thats all i ever use... i corned my own brisket once, to make a pastrami... aside from being able to start with a larger cut (i had a whole brisket, the packs are usually just the flat, and small at that) i didn't really notice a big difference in flavor from the cryovac versions.
I freaking love corned beef. Hash, Reubens, etc. Not sure if I'm up to the entire pickling process... Are the cryovac ones any good?Thats all i ever use... i corned my own brisket once, to make a pastrami... aside from being able to start with a larger cut (i had a whole brisket, the packs are usually just the flat, and small at that) i didn't really notice a big difference in flavor from the cryovac versions.
What is that
Its a Himalayan salt block. Heat it up on the stove to around 500 degrees and cook food extremely fast while giving it a unique flavor. I've had some Ahi tuna and some filet sliced very thin on one before. Its really a cool food experience.
What is that
Its a Himalayan salt block. Heat it up on the stove to around 500 degrees and cook food extremely fast while giving it a unique flavor. I've had some Ahi tuna and some filet sliced very thin on one before. Its really a cool food experience.
oh, dude. i have one of those. its a legitimate brick of salt. have no idea how to really use it, though.
Has anyone cooked a hamburger in a waffle iron? I got a waffle iron for christmas (which i am thankful for) and imediately imagined cooking a waffle hamburger. I thought this may have been a new food I invented, but google says its pretty common.
Has anyone cooked a hamburger in a waffle iron? I got a waffle iron for christmas (which i am thankful for) and imediately imagined cooking a waffle hamburger. I thought this may have been a new food I invented, but google says its pretty common.
i've made waffles in a hamburger iron before
So, you take a block of salt and cook on it? Seems like that first fish would either contaminate the salt block enough so that the next several things you cooked would taste like rancid fish, or in cleaning the block for the next use, you would have to basically dissolve away half the block. DNR link.
Concern #2: I like to closely control the amt of salt I add when cooking. IMO, rough ridin' that up is one of the easiest ways to ruin a dish. I would imagine that would be more difficult with that brick.
#3, as you cook/clean the thing, it loses mass. As it loses mass, it will eventually heat differently and thus cook differently.
How many times can you cook on it before it's gone?
Concern #2: I like to closely control the amt of salt I add when cooking. IMO, rough ridin' that up is one of the easiest ways to ruin a dish. I would imagine that would be more difficult with that brick.
#3, as you cook/clean the thing, it loses mass. As it loses mass, it will eventually heat differently and thus cook differently.
Concern #2: I like to closely control the amt of salt I add when cooking. IMO, rough ridin' that up is one of the easiest ways to ruin a dish. I would imagine that would be more difficult with that brick.
#3, as you cook/clean the thing, it loses mass. As it loses mass, it will eventually heat differently and thus cook differently.
listen guys, i just received one as a wedding gift, i have no idea how they work or what sort of powers they behold, but i understand it is extremely powerful and can cook at least 10 scallops.
Concern #2: I like to closely control the amt of salt I add when cooking. IMO, rough ridin' that up is one of the easiest ways to ruin a dish. I would imagine that would be more difficult with that brick.
#3, as you cook/clean the thing, it loses mass. As it loses mass, it will eventually heat differently and thus cook differently.
listen guys, i just received one as a wedding gift, i have no idea how they work or what sort of powers they behold, but i understand it is extremely powerful and can cook at least 10 scallops.
If that's not a resounding endorsement then I don't know what is!
I'm not sure you understand what is going on here.
Sauteed avocados with egg, tomatoes and basil with tasty shot you can't see.
barf
That looks like a toilet bowl someone just threw up in.
barf
on a plate.
That looks like a toilet bowl someone just threw up in.
Or double dragon'ed in without flushing.
When a male's urethra tip sticks together and causes urine to shoot out in two opposing and unpredictable streams.
That looks like a toilet bowl someone just threw up in.
Or double dragon'ed in without flushing.QuoteWhen a male's urethra tip sticks together and causes urine to shoot out in two opposing and unpredictable streams.
:confused:
That looks like a toilet bowl someone just threw up in.
Or double dragon'ed in without flushing.
Looks delicious Emo
Ya I know. I've never eaten it. My mom makes it every New Year's and anyway it takes some effort and is pretty weird so I thought it'd be good in this thread. People eat some weird crap, ya know? But like if you go to Mexico you don't eat at McDonald's.
Such a poor persons dish.
Such a poor persons dish.
Fyi, bbq was invented by the poor. Gumbo was invented by the poor. Good things made from what used to be scraps, throw aways, and left overs that are now some what expensive due to popularity.
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Such a poor persons dish.
Fyi, bbq was invented by the poor. Gumbo was invented by the poor. Good things made from what used to be scraps, throw aways, and left overs that are now some what expensive due to popularity.
Sent from my KFTT using Tapatalk 2
ha I immediately thought of this tooSuch a poor persons dish.
Fyi, bbq was invented by the poor. Gumbo was invented by the poor. Good things made from what used to be scraps, throw aways, and left overs that are now some what expensive due to popularity.
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tatortots :love:
who has juniper berries laying around?
whipped up a little something special for lunch today.
pic:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.healthychoice.com%2Fassets%2Fimg%2Fprod-pack-large%2F2312-grilled-chicken-pesto-with-vegetables.png&hash=714604e41e25f874bcd07202658f88aeff33e929)
whipped up a little something special for lunch today.
pic:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.healthychoice.com%2Fassets%2Fimg%2Fprod-pack-large%2F2312-grilled-chicken-pesto-with-vegetables.png&hash=714604e41e25f874bcd07202658f88aeff33e929)
oh man...i whipped up the Chicken Linguini with Red Pepper Alfredo last Thursday :D
I usually eat Sun Chips with them and that's it. I'm usually full.
Point of order, TV diners and sun chips do not belong ITT. This is the cooking thread, not the shoveling food in your talk hole, thread. :dubious:
whipped up a little something special for lunch today.
whipped up a little something special for lunch today.
how did you cook it? on the egg?
how did you cook it? on the egg?
no son this aint the rookie league. I cooked it in the microwave for 4.5 minutes.
Made a meatloaf with some donated ground beef (farmers never let you leave their house without half a pound of frozen ground beef, in my experience) a couple months ago. Ate half of it, vacuum sealed and froze the other half. Thawed it out today and it still kicks ass. Its a good feeling.
ha I immediately thought of this tooSuch a poor persons dish.
Fyi, bbq was invented by the poor. Gumbo was invented by the poor. Good things made from what used to be scraps, throw aways, and left overs that are now some what expensive due to popularity.
Sent from my KFTT using Tapatalk 2
tatortots :love:
my wife is trying to cook 1 cup of rice (with 2 cups water) in a 1qt sauce pan and I am about to lose my mind.
crap. I should have taken pics before. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F02%2F25%2Fy7a5aqen.jpg&hash=352a8280a81c2fbc99b3fe156a8755cfd26e6774). Grilled salmon. Salad with a sour cream, lemon, Parmesan, and ranch mix dressing. Not shown was a Greek pasta salad. As you can tell it was very edible. Luckily lady BR didn't clean her plate as fast as I did.
Luckily lady BR didn't clean her plate as fast as I did.
braised red cabbage w/ pork belly & pares are simmering. no juniper berries, it's sleeting out so not going to the store
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140302_162133_zps731b9558.jpg&hash=b9914800a700651413ab5af542cdd8497b60b1c6) (http://s60.photobucket.com/user/poimen/media/20140302_162133_zps731b9558.jpg.html)
Just finished day 1 of operation "Make a bunch of tamales"That sounds like an awesome plan. Will need some process and finished product pics
Meat shredded, blended with spices, Masa dough mixed to the proper consistancy.
Day 2: Offer beer/cats game to GF/neighbor and sneak attack them into helping me roll out 12LBS of tamales.
braised red cabbage w/ pork belly & pares are simmering. no juniper berries, it's sleeting out so not going to the store
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140302_162133_zps731b9558.jpg&hash=b9914800a700651413ab5af542cdd8497b60b1c6) (http://s60.photobucket.com/user/poimen/media/20140302_162133_zps731b9558.jpg.html)
braised red cabbage w/ pork belly & pares are simmering. no juniper berries, it's sleeting out so not going to the store
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140302_162133_zps731b9558.jpg&hash=b9914800a700651413ab5af542cdd8497b60b1c6) (http://s60.photobucket.com/user/poimen/media/20140302_162133_zps731b9558.jpg.html)
this looks amazing. I'm going to make this. also will throw in some walnuts or something.
You did it twice so I didn't know if it was something culinary I didn't know about. Sheesh, no more compliments for you.
pare is a culinary term actually.
i like maple, boos. i have the room to add an island (about 3'×4') in my kitchen when i remodel this fall and am thinking about doing hard rock maple for the top of it to make for one kickass prep station
is there science backing up these claims of plastic being less germy? seems made up.
is there science backing up these claims of plastic being less germy? seems made up.
is there science backing up these claims of plastic being less germy? seems made up.
Interesting if trueis there science backing up these claims of plastic being less germy? seems made up.
Also if a few little germs hurt you then you're weak and should be culled from the gene pool anyway.
Going to be chowing down on some crock pot cream cheese chili in about 7 hours and 45 minutes guys.
Going to be chowing down on some crock pot cream cheese chili in about 7 hours and 45 minutes guys.
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)
i use the eco smart ^^ when not using boos
http://deadspin.com/fake-chef-fools-midwest-morning-shows-makes-reporters-1535161998 (http://deadspin.com/fake-chef-fools-midwest-morning-shows-makes-reporters-1535161998)
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.nitrosell.com%2Fproduct_images%2F8%2F1808%2Flarge-eco-smart-cutting-board-green.jpg&hash=8784495c32e75eb4fc3fe1b326aff00e06c0eaa8)I have one of those too! Its brown though. Has a halfmelted corner where a roomate put it on the stove on accident.
i use the eco smart ^^ when not using boos
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)
i use the eco smart ^^ when not using boos
do you people just not care about your cutlery?
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)
i use the eco smart ^^ when not using boos
do you people just not care about your cutlery?
i have what is called a knife sharpener i believe
is plastic or wood a risk to cutlery? i thought not :ck:I concur.
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)
i use the eco smart ^^ when not using boos
do you people just not care about your cutlery?
i have what is called a knife sharpener i believe
oh rly?
not really the point, but you go ahead and do what you wanna do.
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)
i use the eco smart ^^ when not using boos
do you people just not care about your cutlery?
i have what is called a knife sharpener i believe
oh rly?
not really the point, but you go ahead and do what you wanna do.
go ahead and make your point then instead of beating around the bush. i've used tons of cutting boards and the only ones that i've seen that are tough on cutlery are the glassy crap ones like my grandma had.
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)
i use the eco smart ^^ when not using boos
do you people just not care about your cutlery?
i have what is called a knife sharpener i believe
oh rly?
not really the point, but you go ahead and do what you wanna do.
go ahead and make your point then instead of beating around the bush. i've used tons of cutting boards and the only ones that i've seen that are tough on cutlery are the glassy crap ones like my grandma had.
asava doesn't have a point. unless it's being a pseudo-intellect dork, in which case it's already match point and he's up 40-love.
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)
i use the eco smart ^^ when not using boos
do you people just not care about your cutlery?
i have what is called a knife sharpener i believe
oh rly?
not really the point, but you go ahead and do what you wanna do.
go ahead and make your point then instead of beating around the bush. i've used tons of cutting boards and the only ones that i've seen that are tough on cutlery are the glassy crap ones like my grandma had.
i'm not really trying to beat around the bush. you said you use boos, but you also aren't saying which knives you are using on that as opposed to the plastic thingy you also mentioned. depending on the type of blade and the make, not using wood can drastically alter the life of the knife. for example, using a fine edged high carbon blade on a surface like plastic can cause the blade to chip beyond repair by just using a sharpener. i assume you know all of this because you are a very good cook and seem like you probably use more cutlery than anyone on this blog (part of the reason i was attempting to end the convo on my end). wasn't meaning to poke or prod in anyway, just was a little curious to see that you do use plastic.
side note: what sharpening method do you use?asava doesn't have a point. unless it's being a pseudo-intellect dork, in which case it's already match point and he's up 40-love.
thanks, redneck.
http://images.nitrosell.com/product_images/8/1808/large-eco-smart-cutting-board-green.jpg(http://)
i use the eco smart ^^ when not using boos
do you people just not care about your cutlery?
i have what is called a knife sharpener i believe
oh rly?
not really the point, but you go ahead and do what you wanna do.
go ahead and make your point then instead of beating around the bush. i've used tons of cutting boards and the only ones that i've seen that are tough on cutlery are the glassy crap ones like my grandma had.
i'm not really trying to beat around the bush. you said you use boos, but you also aren't saying which knives you are using on that as opposed to the plastic thingy you also mentioned. depending on the type of blade and the make, not using wood can drastically alter the life of the knife. for example, using a fine edged high carbon blade on a surface like plastic can cause the blade to chip beyond repair by just using a sharpener. i assume you know all of this because you are a very good cook and seem like you probably use more cutlery than anyone on this blog (part of the reason i was attempting to end the convo on my end). wasn't meaning to poke or prod in anyway, just was a little curious to see that you do use plastic.
side note: what sharpening method do you use?asava doesn't have a point. unless it's being a pseudo-intellect dork, in which case it's already match point and he's up 40-love.
thanks, redneck.
i sharpen my knives with the lightening bolts that emanate from my nipples. i hope this doesn't hurt the bacteria on my butcher block.
i use stones to sharpen and a honing steel to keep straight in between times
and not trying to debate with you, just trying to pry additional information out of you that might be useful to me/others in the future
just have one stone for now. i will look into picking up more now tho
i use stones to sharpen and a honing steel to keep straight in between times
and not trying to debate with you, just trying to pry additional information out of you that might be useful to me/others in the future
definitely was my fault for making it semi-confrontational. sorry.
Stones are the way to go. Are you using different grits for different knives? I can only really speak to using stones for my chef's and vegetable knives. Don't have any cleavers or heavy cutters, so I just stick with 1000/6000 to keep a fine edge for (mostly) slicing. I imagine you have and use a much wider array of steel than i do?
Pro-tip for you wet-stoneCats, I use a sharpie and color in the bevel on part of my knife right before sharpening, then you can review the remaining sharpie to see if you're sharpening at the proper bevel angle for the knife... when your strokes are taking off the whole mark (tip to blade) you've got the proper angle.just have one stone for now. i will look into picking up more now tho
i use stones to sharpen and a honing steel to keep straight in between times
and not trying to debate with you, just trying to pry additional information out of you that might be useful to me/others in the future
definitely was my fault for making it semi-confrontational. sorry.
Stones are the way to go. Are you using different grits for different knives? I can only really speak to using stones for my chef's and vegetable knives. Don't have any cleavers or heavy cutters, so I just stick with 1000/6000 to keep a fine edge for (mostly) slicing. I imagine you have and use a much wider array of steel than i do?
You should because he just made you look like a plebe. Step up your sharpening game, son. Do you even 1000/6000 bro? :ROFL:
fatty didn't make this thread so you idiots could argue about how you sharpen your knives or get caught in steve daves cooking board question he has already forgotten he asked.
talk about food.
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm
We have no commercial relationships to any company making cutting boards or other food preparation utensils.
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htmQuoteWe have no commercial relationships to any company making cutting boards or other food preparation utensils.
Too specific. They work for Big Wood.
fatty didn't make this thread so you idiots could argue about how you sharpen your knives or get caught in steve daves cooking board question he has already forgotten he asked.
talk about food.
fatty didn't make this thread so you idiots could argue about how you sharpen your knives or get caught in steve daves cooking board question he has already forgotten he asked.
talk about food.
hey bro listen up here, this is important
this thread laid dormant for 2 years and 7 months until the chosen one breathed new life into it. if you want to know who that is, well he's talking to you right now with a tone. so if i decide talking about knives or cutting boards is cool, then you better believe it is cool.
now post some pics of your waffles or some bullshit that you pulled out of the freezer and nuked and become part of your perceived solution and not part of your perceived problem
Pro-tip for you wet-stoneCats, I use a sharpie and color in the bevel on part of my knife right before sharpening, then you can review the remaining sharpie to see if you're sharpening at the proper bevel angle for the knife... when your strokes are taking off the whole mark (tip to blade) you've got the proper angle.
wood vs. plastic:
http://www.news.wisc.edu/releases/1107.html
I am so jacked right now LET'S COOK SOMETHING! :runaway:
I am so jacked right now LET'S COOK SOMETHING! :runaway:
Short Ribs tonight, gentlemen. Will share results.
cooked this for lunch today:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.savingmoneyinmissouri.com%2Fwp-content%2Fuploads%2F%2F2013%2F01%2Fhealthy-choice.png&hash=d6983ee4e4977e6229c6fdf6b57de93d18631b28)
Monday afternoon I cooked this:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fmodernfranchises.com%2Fwp-content%2Fuploads%2F2012%2F02%2Fjimmy_johns_franchise-2.jpg&hash=74b7b1edce189f51f38246f74434bfbde6a780f8)
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1923809 (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1923809)Going to be chowing down on some crock pot cream cheese chili in about 7 hours and 45 minutes guys.
don't forget the pics!
(i have never seen/heard of this concoction before)
that looks awesome puni, love me some kimchi
i've been looking to pick one of these bad boys up, makes the process super easy
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fep.yimg.com%2Fay%2Fharvestessentials%2Fharvest-15-liter-fermenting-crock-pot-2.gif&hash=804b219352164f0daff0b0c1166bda7e13e2a83f)
I've been experimenting with fermenting vegetables. This is Korean style cabbage kimchi.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimg.tapatalk.com%2Fd%2F14%2F03%2F05%2F9e6yde2y.jpg&hash=251102796a2d2682df6b90ebb97e8debc7e70c0f)
that looks awesome puni, love me some kimchi
i've been looking to pick one of these bad boys up, makes the process super easy
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fep.yimg.com%2Fay%2Fharvestessentials%2Fharvest-15-liter-fermenting-crock-pot-2.gif&hash=804b219352164f0daff0b0c1166bda7e13e2a83f)
That would be great. I've been using the crock pot vessel sealed with plastic wrap. Everything else gets stained or stunk up.
threw together some meatballs tonight with the ground beef i wasn't sure what to do with.
ground beef 1 lb
1 large brown cage-free egg
indeterminate amount of italian and panko break crumbs. but more italian.
a few dashes of worchestshire. a few dashes of tabasco and jalapeno hot sauce from trader joe's, a touch of kc cowtown que.
dash here and there of cumin, cinnamon, nutmeg, italian seas, oregano, crushed red pepp, ground pepp and ground sea salt.
put a dimple in the tops and filled with a dollop of kc cowtown que then covered with small section of pepp jack chee.
wasn't too bad :thumbsup:
yesssssss to the kimchi. so awesome.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FCm8Wtha.jpg&hash=246fa08d4ddccd60657830e2555acd8a4bae6051)
super sharp knife on non-bacterial holding wood next to mise en place for short ribs. updates soon.
that looks awesome puni, love me some kimchi
i've been looking to pick one of these bad boys up, makes the process super easy
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fep.yimg.com%2Fay%2Fharvestessentials%2Fharvest-15-liter-fermenting-crock-pot-2.gif&hash=804b219352164f0daff0b0c1166bda7e13e2a83f)
That would be great. I've been using the crock pot vessel sealed with plastic wrap. Everything else gets stained or stunk up.
do you have to do anything to let the gas escape doing it that way
yesssssss to the kimchi. so awesome.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FCm8Wtha.jpg&hash=246fa08d4ddccd60657830e2555acd8a4bae6051)
super sharp knife on non-bacterial holding wood next to mise en place for short ribs. updates soon.
yesssssss to the kimchi. so awesome.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FCm8Wtha.jpg&hash=246fa08d4ddccd60657830e2555acd8a4bae6051)
super sharp knife on non-bacterial holding wood next to mise en place for short ribs. updates soon.
:love: would you just look at the cuntiness oozing from this post :love:
well done asava and we haven't even seen the finished product yet :thumbsup:
yesssssss to the kimchi. so awesome.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FCm8Wtha.jpg&hash=246fa08d4ddccd60657830e2555acd8a4bae6051)
super sharp knife on non-bacterial holding wood next to mise en place for short ribs. updates soon.
lol, this post is gonna make @rickdaris's head spin.
I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.
Was on my own tonight so I made tacos
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FX0UyXV9.jpg&hash=fe95eb2eb682e0b453744203f2bcd0fcd165c84f)
I miss back when this thread was friendly and inviting.
:thumbs:Was on my own tonight so I made tacos
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FX0UyXV9.jpg&hash=fe95eb2eb682e0b453744203f2bcd0fcd165c84f)
:lick: I could literally eat Taco Lucha, or this every single night and never get sick of it
I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.
You can bet your ass I won't be going to a sur la table
Target.
$14
Don't even know the brand
It looks like the one in Asava's recent pic but with stainless steel handle.
henckels, wusthoff and oneida? what is this some older active's apt across the street from my frat? what is this show and tell in mrs anderson woodrow wilson third grad class. what is this the cutlery aisle at the mhk goodwill? what is this a poor clueless person knife party and i accidently got an invitation. what is this a message board for people that like to cut food really poorly?
guess you guys don't care about good knives around here in this place.
The J.A. Henckels with 2 little men in the emblem (Zwilling) is twice the knife as the blade with 1 little man (International). Zwilling is the top shelf and International is the bottom and medium range. I believe AST had a Zwilling in one of his pics the other day.Target.
$14
Don't even know the brand
It looks like the one in Asava's recent pic but with stainless steel handle.
you will be pleasently surprised by how much better a good knife is at knifing things. they aren't that expensive and you don't have to replace them constantly. just get a base model Wusthof or Henckels forged chef knife and you won't have to go knife shopping until you are super old.
like this:
http://www.wayfair.com/Zwilling-JA-Henckels-International-Classic-8-Chefs-Knife-31161-201-L916-K~JAH1396.html?refid=GX21919090260-JAH1396&device=c&ptid=22173413700&gclid=CLibm7bF-7wCFewRMwodqRUAeA
The J.A. Henckels with 2 little men in the emblem (Zwilling) is twice the knife as the blade with 1 little man (International). Zwilling is the top shelf and International is the bottom and medium range. I believe AST had a Zwilling in one of his pics the other day.Target.
$14
Don't even know the brand
It looks like the one in Asava's recent pic but with stainless steel handle.
you will be pleasently surprised by how much better a good knife is at knifing things. they aren't that expensive and you don't have to replace them constantly. just get a base model Wusthof or Henckels forged chef knife and you won't have to go knife shopping until you are super old.
like this:
http://www.wayfair.com/Zwilling-JA-Henckels-International-Classic-8-Chefs-Knife-31161-201-L916-K~JAH1396.html?refid=GX21919090260-JAH1396&device=c&ptid=22173413700&gclid=CLibm7bF-7wCFewRMwodqRUAeA
guys what if I don't want to buy a sharp knife because im afraid ill cut my fingers off?
guys what if I don't want to buy a sharp knife because im afraid ill cut my fingers off?
A dull knife is more dangerous to your fingers than a sharp one. Mull that one over and get back to us when your mind has unblown itself.
guys what if I don't want to buy a sharp knife because im afraid ill cut my fingers off?
A dull knife is more dangerous to your fingers than a sharp one. Mull that one over and get back to us when your mind has unblown itself.
see that's what ive been hearing and guess what? I don't believe it. not one bit. sure, it would slide through veggies and stuff a lot easier but it would also slide through my fingers a lot easier. ive had a few times where ive cut myself with a knife and just had a little cut and thought "wow if I was using one of asavas super knives my finger would be gonzo!" pretty sure that saying was invented by Big Knife Co, Inc. just to get you to buy new knives every year.
henckels, wusthoff and oneida? what is this some older active's apt across the street from my frat? what is this show and tell in mrs anderson woodrow wilson third grad class. what is this the cutlery aisle at the mhk goodwill? what is this a poor clueless person knife party and i accidently got an invitation. what is this a message board for people that like to cut food really poorly?
guess you guys don't care about good knives around here in this place.
sounds like we have a sintered knife fan in the house.
regardless. if any of you are buying 440A grade steel knives i will literally kick your ass. at least 440C grade or go home. preferably go with S30V stainless steel. or VG10 like the japanese are using.
also remember to stick with steel with > .95% carbon & chromium, otherwise rust city usa and i will literally kick your ass.
also, if anyone is buying knives that are tempered to about 56 RC (Rockwell hardness scale), i will literally kick your ass. i expect everyone here to be @ > 59 RC.
forged steel is important. You will need to actually sharpen it with more than the steel honing rod from time to time but it will then last forever (not actually forever but a long damn time). there are a lot of places that will sharpen it for you for cheap. sur la table does it. ace hardwares sometimes do it.
I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.
my wife went ape crap with our registry at pampered chef. very meh about most of it but i did get two things everyone should own and if you dont you are dumb
1. meat grinder
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.thewickednoodle.com%2Fwp-content%2Fuploads%2F2009%2F05%2Fmasher_edited-1.jpg&hash=9856ba83390e8994414e60b71d3ec82490662c7c)
2. stone baking flats
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2F3.bp.blogspot.com%2F-V1UjezzIZTM%2FUif1TKzjc5I%2FAAAAAAAAFf0%2FiQVDLxiklhs%2Fs1600%2Fpampered%2B2.jpg&hash=6baabc329d64c68852b614bc0d81c03d15e13265)
I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.
It really is gonna depend on how much you want to spend on it. if you are in the wusthof and zwilling range then you should also consider Globe. I'd probably take Globe over those other two, but you should find a knife with a weight and balance that feels comfortable to you. I'd stay away from brands like Calphalon (a company that primarily specializes in cookware, rather than knives), but they can provide a decent cheaper option if that is what fits your budget. My first santoku knife was from them (katana series). I still have it, and it sharpens well.
That being said, I've bought a few knives "inspired by" or "modeled after" traditional japanese knife making methods, and there just is no comparison to the real deal. They can get ridiculously expensive, but there are some that float around the same price range as higher end Globes, Wusthofs or Zwilling.
http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx (http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx)
They will last you forever and keep a phenomenal edge. You could also consider a santoku knife instead of a chefs knife. For the most part a santoku style knife will do what most people in the kitchen do on a day to day basis.
If I were you, I'd just head down to Bernal Cutlery and check out the different stuff for weight, price, balance, type, etc...
As far as sharpening goes, it really is not a tough skill to learn, and, if anything, you can take it to a pro every couple of months to get it back into top shape.
Anyone have any experience with ceramic knives?
Became very intrigued when I was looking at ceramic sharpening rods for my Globals (Globes?).
Might be something to consider, mi-cat.
http://www.amazon.com/Kyocera-Revolution-Series-Paring-Santoku/dp/B000KU7I50/ref=sr_1_3?ie=UTF8&qid=1394059687&sr=8-3&keywords=kyocera+ceramic (http://www.amazon.com/Kyocera-Revolution-Series-Paring-Santoku/dp/B000KU7I50/ref=sr_1_3?ie=UTF8&qid=1394059687&sr=8-3&keywords=kyocera+ceramic)
Became very intrigued when I was looking at ceramic sharpening rods for my Globals (Globes?).
I'm interested in a new chef's knife. What should I get? Keep in mind I have no idea what I have now and I only sharpen it every now and then with a rod and I'm mostly OK with it.
It really is gonna depend on how much you want to spend on it. if you are in the wusthof and zwilling range then you should also consider Globe. I'd probably take Globe over those other two, but you should find a knife with a weight and balance that feels comfortable to you. I'd stay away from brands like Calphalon (a company that primarily specializes in cookware, rather than knives), but they can provide a decent cheaper option if that is what fits your budget. My first santoku knife was from them (katana series). I still have it, and it sharpens well.
That being said, I've bought a few knives "inspired by" or "modeled after" traditional japanese knife making methods, and there just is no comparison to the real deal. They can get ridiculously expensive, but there are some that float around the same price range as higher end Globes, Wusthofs or Zwilling.
http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx (http://www.japanwoodworker.com/category/13167/chef-gyuto.aspx)
They will last you forever and keep a phenomenal edge. You could also consider a santoku knife instead of a chefs knife. For the most part a santoku style knife will do what most people in the kitchen do on a day to day basis.
If I were you, I'd just head down to Bernal Cutlery and check out the different stuff for weight, price, balance, type, etc...
As far as sharpening goes, it really is not a tough skill to learn, and, if anything, you can take it to a pro every couple of months to get it back into top shape.
I'd really like to spend less than $100.
Venison....barfison
You guys ever backstrap? I would consider deer hunting just for a bite o that.
That looks very good. AST, have you ever considered being a chef part time or even opening up your own restaurant? serious question.
sorry, didn't know you were srs srs. i already sell my food for money, part time catering. someday it will be full time.That looks very good. AST, have you ever considered being a chef part time or even opening up your own restaurant? serious question.
:impatient:
My deer has been rough ridin' unbelievable. And I tolerate pheasants and quail.My dad always threw the shanks out, until I made him these from my buck a few seasons back
Sent from my SPH-L710 using Tapatalk
sorry, didn't know you were srs srs. i already sell my food for money, part time catering. someday it will be full time.That looks very good. AST, have you ever considered being a chef part time or even opening up your own restaurant? serious question.
:impatient:
Tonya, be careful. You know Jimmy John's is willing to fire you for posting about work.
My deer has been rough ridin' unbelievable. And I tolerate pheasants and quail.
Sent from my SPH-L710 using Tapatalk
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi.imgur.com%2FkBL4Rvg.jpg&hash=fa2b3939d9fb5d0450d36ad4c892d403b789494d)LOL!! Nice.
asava, the seam work in your granite is of very poor craftsmanship
Pretty great day off today guys.
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guns don't kill people,cholesteroldull knives kill people
Yeah there's no way Emo uses those stemless wine glasses.
hand-warmed wine: :barf:Yeah there's no way Emo uses those stemless wine glasses.
Stemless since 2006 brah!
asava, the seam work in your granite is of very poor craftsmanship
no disagreement there. just found a lose tile in the corner. :facepalm:
Made a pan seared Trout with a honey butter pecan sauce. :lick:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi585.photobucket.com%2Falbums%2Fss291%2Fmvannatta%2FIMAG0431_zpsiag4pjh7.jpg&hash=786123eb7a386266e96b8b8c652e7fbd5dbfadde) (http://s585.photobucket.com/user/mvannatta/media/IMAG0431_zpsiag4pjh7.jpg.html)
does anyone have round plates anymore? or people only take square ones out for photos?
does anyone have round plates anymore? or people only take square ones out for photos?
We have round plates but only because we have round cabinets.
nice round plates, ast. :thumbs:
damnit.
looks great though.
damnit.
looks great though.
all my plates are round tho :thumbsup:
Made some salsa chicken in the crock pot tonight. I made a 'to and my roommate made "nachos."
It was on point
a lil' bb watching food. baked potatoe, smoked gouda & cheddar cheese sauce, bacon, red onions & japs. washed down with cold beer
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140320_180439_zps974a6e87.jpg&hash=2746a3e31e69b53db857a8ccdd26ab0990559f62)
a lil' bb watching food. baked potatoe, smoked gouda & cheddar cheese sauce, bacon, red onions & japs. washed down with cold beer
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2F20140320_180439_zps974a6e87.jpg&hash=2746a3e31e69b53db857a8ccdd26ab0990559f62)
"hello? heartburn? hey, its AST. see you in 20 minutes, gotta demolish this cheese potatoe with cheese and cheese onions and oh yeah bacon."
"great, ill see your thunder thighs then!"
i hate red onions, honestly wish someone would make them illegal, what's the point?
same with those red and green nacho chips, what's the point?
hey neat, we're colorful. dumb. :flush:
a lil' bb watching food. baked potatoe, smoked gouda & cheddar cheese sauce, bacon, red onions & japs. washed down with cold beer
"hello? heartburn? hey, its AST. see you in 20 minutes, gotta demolish this cheese potatoe with cheese and cheese onions and oh yeah bacon."
"great, ill see your thunder thighs then!"
what is with the weird boner you have for me? is this like the boy on the schoolyard pulling the girl's hair? i don't go that way dood. it's cool if you do but that's not me.
a lil' bb watching food. baked potatoe, smoked gouda & cheddar cheese sauce, bacon, red onions & japs. washed down with cold beer
"hello? heartburn? hey, its AST. see you in 20 minutes, gotta demolish this cheese potatoe with cheese and cheese onions and oh yeah bacon."
"great, ill see your thunder thighs then!"
what is with the weird boner you have for me? is this like the boy on the schoolyard pulling the girl's hair? i don't go that way dood. it's cool if you do but that's not me.
whats with the weird boner you have for me to approve all the food you make, bro? is this like the little bro wants big bro to notice him cuz he has a big ole bone in his pants for big bro? its cool if you do but that's not me. that aint me, bro. that aint me.
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.
Take the seeds out next time.
glad you brought up substance. totally forgot to post what I cooked for lunch-
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2F3.bp.blogspot.com%2F_lPiECWVzadk%2FTFB0UVgfAxI%2FAAAAAAAAA7Q%2FVWT_qBaMqbk%2Fs1600%2FRollerBun2.jpg&hash=81e83fcc2c8305a4a5d7b57f5905cd489d914249)
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.
glad you brought up substance. totally forgot to post what I cooked for lunch-
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2F3.bp.blogspot.com%2F_lPiECWVzadk%2FTFB0UVgfAxI%2FAAAAAAAAA7Q%2FVWT_qBaMqbk%2Fs1600%2FRollerBun2.jpg&hash=81e83fcc2c8305a4a5d7b57f5905cd489d914249)
i think the word you are looking for is sustenance. looks good though, hot dogs are so american.
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.
When are we going to have our deviled egg or crostini eat off?
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.
When are we going to have our deviled egg or crostini eat off?
Who is going to buy all these deviled eggs I am going to consume?
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.
When are we going to have our deviled egg or crostini eat off?
Who is going to buy all these deviled eggs I am going to consume?
Are you some sort of deviled egg champion or something? What's your highest total? I'm curious because JTbro has been known to eat a few DE's himself and it has always fascinated me.
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.
When are we going to have our deviled egg or crostini eat off?
Who is going to buy all these deviled eggs I am going to consume?
Are you some sort of deviled egg champion or something? What's your highest total? I'm curious because JTbro has been known to eat a few DE's himself and it has always fascinated me.
I believe I'm on record saying I could eat 100.
Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.
When are we going to have our deviled egg or crostini eat off?
Who is going to buy all these deviled eggs I am going to consume?
Are you some sort of deviled egg champion or something? What's your highest total? I'm curious because JTbro has been known to eat a few DE's himself and it has always fascinated me.
I believe I'm on record saying I could eat 100.
What was the decision on what constitutes a deviled egg - a full egg or one of the halves
there's a lot of variety when it comes to deviled eggs, you can add crab, chipotle, jalapeno, the possibilities are endless
I will buy if you actually eat 100 (no puking and we probably need some sort of time limit). But I will not make them. eff making deviled eggs.Since I do no carbs for breakfast every day, that generally just means I put a bunch of vegetables and meat in some scrambled eggs and call it good. I cut up a raw jalepeno to put in my eggs yesterday with some onions and grilled chicken. That jap spice does not cook off as much as I thought. Glad I only went with one as I was debating using two. Will definitely try again.
When are we going to have our deviled egg or crostini eat off?
Who is going to buy all these deviled eggs I am going to consume?
a good pro tip for mass producing deviled eggs is to use a pastry goop squeezer bag to insert the goop with ease and speed
a good pro tip for mass producing deviled eggs is to use a pastry goop squeezer bag to insert the goop with ease and speed
i would imagine the main bottleneck is peeling the eggs? filling them is pretty pud iyam but maybe there's some stud peeler types here
https://www.youtube.com/watch?v=8hX1Y6zemn0 (https://www.youtube.com/watch?v=8hX1Y6zemn0)
https://www.youtube.com/watch?v=8hX1Y6zemn0 (https://www.youtube.com/watch?v=8hX1Y6zemn0)
THATS rough ridin' IMPOSSIBLE
also, it did not appear to be significantly easier or faster than hand peeling and egg.
egg peeling ease is very dependent on cooking and egg age and hard to get right
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fscene7.samsclub.com%2Fis%2Fimage%2Fsamsclub%2F0002620061368_A%3F%24img_size_380x380%24&hash=6a023a10abcc50897044cbafc80747a44c8a8703)
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fscene7.samsclub.com%2Fis%2Fimage%2Fsamsclub%2F0002620061368_A%3F%24img_size_380x380%24&hash=6a023a10abcc50897044cbafc80747a44c8a8703)
is there a machine to help unwrap slim jims?
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fscene7.samsclub.com%2Fis%2Fimage%2Fsamsclub%2F0002620061368_A%3F%24img_size_380x380%24&hash=6a023a10abcc50897044cbafc80747a44c8a8703)
is there a machine to help unwrap slim jims?
i mean people on his team could help them unwrap i suppose.
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fscene7.samsclub.com%2Fis%2Fimage%2Fsamsclub%2F0002620061368_A%3F%24img_size_380x380%24&hash=6a023a10abcc50897044cbafc80747a44c8a8703)
is there a machine to help unwrap slim jims?
i mean people on his team could help them unwrap i suppose.
what if they are on the same team?
glad you brought up substance. totally forgot to post what I cooked for lunch-
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2F3.bp.blogspot.com%2F_lPiECWVzadk%2FTFB0UVgfAxI%2FAAAAAAAAA7Q%2FVWT_qBaMqbk%2Fs1600%2FRollerBun2.jpg&hash=81e83fcc2c8305a4a5d7b57f5905cd489d914249)
glad you brought up substance. totally forgot to post what I cooked for lunch-
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2F3.bp.blogspot.com%2F_lPiECWVzadk%2FTFB0UVgfAxI%2FAAAAAAAAA7Q%2FVWT_qBaMqbk%2Fs1600%2FRollerBun2.jpg&hash=81e83fcc2c8305a4a5d7b57f5905cd489d914249)
That looks rough ridin' disgusting
glad you brought up substance. totally forgot to post what I cooked for lunch-
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2F3.bp.blogspot.com%2F_lPiECWVzadk%2FTFB0UVgfAxI%2FAAAAAAAAA7Q%2FVWT_qBaMqbk%2Fs1600%2FRollerBun2.jpg&hash=81e83fcc2c8305a4a5d7b57f5905cd489d914249)
That looks rough ridin' disgusting
well that's rude. I spent like 25 minutes cooking it up.
were you drunk when you deployed your condiments in such an uneven fashion?
were you drunk when you deployed your condiments in such an uneven fashion?
forensic evidence indicates he's got 3-6 months left :frown:
glad you brought up substance. totally forgot to post what I cooked for lunch-
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2F3.bp.blogspot.com%2F_lPiECWVzadk%2FTFB0UVgfAxI%2FAAAAAAAAA7Q%2FVWT_qBaMqbk%2Fs1600%2FRollerBun2.jpg&hash=81e83fcc2c8305a4a5d7b57f5905cd489d914249)
That looks rough ridin' disgusting
well that's rude. I spent like 25 minutes cooking it up.
You should have relished that puppy.
You should have relished that puppy.
tonya is classically trained, you think he's gonna relish up that cheeseburger roller? :lol:
what? No, I was just telling him to relish that puppy, to really enjoy it.
However, I really don't know what that thing is. I skipped to the last page and haven't read the rest of the thread. Guess I need to ketchup.
what if instead of a deviled egg off, we had a slim jim off and i bought two of these and stevesie and erii go head to head throughtout trivia and the one who has eaten the most at the end wins. then we put up a second plaque next to the first with the winners name on it?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fscene7.samsclub.com%2Fis%2Fimage%2Fsamsclub%2F0002620061368_A%3F%24img_size_380x380%24&hash=6a023a10abcc50897044cbafc80747a44c8a8703)
you must unwrap your own SJ's
I found this exchange hilarious.glad you brought up substance. totally forgot to post what I cooked for lunch-
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2F3.bp.blogspot.com%2F_lPiECWVzadk%2FTFB0UVgfAxI%2FAAAAAAAAA7Q%2FVWT_qBaMqbk%2Fs1600%2FRollerBun2.jpg&hash=81e83fcc2c8305a4a5d7b57f5905cd489d914249)
That looks rough ridin' disgusting
well that's rude. I spent like 25 minutes cooking it up.
That dry dog turd in a bun is something you should really be proud of then
It's a mozzarella stick on a bun w/ marinara and mustard (weird, i know).
Get this snack crap out of this thread.goE is becoming one master thread
Sent from my iPhone using Tapatalk
AST & others... Looking to buy a set of cheap, but decent knives. Thinking that I'd like to be in the $100-$150 range total. Am I right in thinking that it would be better to buy one fairly nice chef's knife, and then some cheapo ancillary knives? I cook a fair amount but have gotten very accustomed to shitty dull knives, so any upgrade will seem really nice.
Asava, i'm more partial to my santoku than my chef's knife, its pretty much my go to blade. I just prefer the balance and feel in my hand to my chef's knife. They both came in a knife set, so it could be the case that the set had a nice santoku and a shitty chef's knife. In what instances should I use one versus the other? Do they serve different niches or is it just two different approaches to the same problem?AST & others... Looking to buy a set of cheap, but decent knives. Thinking that I'd like to be in the $100-$150 range total. Am I right in thinking that it would be better to buy one fairly nice chef's knife, and then some cheapo ancillary knives? I cook a fair amount but have gotten very accustomed to shitty dull knives, so any upgrade will seem really nice.
Chef's knife is by far and away the most important part, imo. You can also get a more versatile knife like a 7 or 8 inch santoku knife as your main piece instead of a true chef's knife.
whats the most useless knife that commonly comes in a block of knives? my vote is for boning knife.
whats the most useless knife that commonly comes in a block of knives? my vote is for boning knife.
whats the most useless knife that commonly comes in a block of knives? my vote is for boning knife.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.chefscatalog.com%2Fimg%2Fproducts%2F285x285%2F90984_285.jpg&hash=1777680b362774da2f86c223627c97d276948196)
Bread knife.
whats the most useless knife that commonly comes in a block of knives? my vote is for boning knife.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fwww.chefscatalog.com%2Fimg%2Fproducts%2F285x285%2F90984_285.jpg&hash=1777680b362774da2f86c223627c97d276948196)
Bread knife.
mine is very rarely used, its true, but is still extremely useful for cutting bread.
a good bread knife also doubles as a great tomato slicer.
This knife talk has meen creeping Amazon, someone talk me out of buying a new knife I probably don't need:
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fecx.images-amazon.com%2Fimages%2FI%2F21IjRigrl8L.jpg&hash=f4767461417d7be2b5bf29dc9b6feb2261ce6433)
http://www.amazon.com/Mercer-Cutlery-Genesis-Forged-Santoku/dp/B000IBVD4I/ref=sr_1_2 (http://www.amazon.com/Mercer-Cutlery-Genesis-Forged-Santoku/dp/B000IBVD4I/ref=sr_1_2)
a good bread knife also doubles as a great tomato slicer.
a bread knife? i rip bread apart with my hands :don'tcare:
AST what price range does that run? Asking for a friendjust over $1000
AST what price range does that run? Asking for a friendjust over $1000
Nice. Pretty good supplemental.
AST what price range does that run? Asking for a friendjust over $1000
Prime sirloin wrapped asparagus?
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AST what price range does that run? Asking for a friendjust over $1000
Jeez. $15 a person seems very reasonable. You could have quoted quite a bit more and I wouldn't have flinched.
Hey there, Cat Fans. (Mainly @asava and @AST.) Always nice to be posting in a thread started by fff.
Two items to throw out there. When responding, take into account that my cooking skills/adventurousness are much more asava than TTHOTUC*.
1) The WonderMeals are having a bunch of people over for Easter, including several vegans. (No hur hur hur jokes, please.) We'd like to cook something for them that is both delicious and also real food (no "vegan ham" or whatever). Throw out your best vegan recipes ITT!
2) I have made this year The Year of Chipotle Peppers in the WM house. Put your best recipes for featuring chipotle right here.
*No offense, TTHOTUC. Your Hot Pockets sound outstanding.
Hey there, Cat Fans. (Mainly @asava and @AST.) Always nice to be posting in a thread started by fff.
Two items to throw out there. When responding, take into account that my cooking skills/adventurousness are much more asava than TTHOTUC*.
1) The WonderMeals are having a bunch of people over for Easter, including several vegans. (No hur hur hur jokes, please.) We'd like to cook something for them that is both delicious and also real food (no "vegan ham" or whatever). Throw out your best vegan recipes ITT!
2) I have made this year The Year of Chipotle Peppers in the WM house. Put your best recipes for featuring chipotle right here.
*No offense, TTHOTUC. Your Hot Pockets sound outstanding.
Prime sirloin wrapped asparagus?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fth565.photobucket.com%2Falbums%2Fss94%2Fjaybo2099%2Fth_468_jaw_dropping.gif&hash=f434d79c0d3fed26b1f04f5be7b7506882e03922)
I don't understand why vegan is such a dirty word in most parts of the country. I mean, it's basically been proven to be the superior diet for humans.Who proved that? Just because its popular amongst some lay about celebrities, doesn't make it a good idea.
Hey there, Cat Fans. (Mainly @asava and @AST.) Always nice to be posting in a thread started by fff.
Two items to throw out there. When responding, take into account that my cooking skills/adventurousness are much more asava than TTHOTUC*.
1) The WonderMeals are having a bunch of people over for Easter, including several vegans. (No hur hur hur jokes, please.) We'd like to cook something for them that is both delicious and also real food (no "vegan ham" or whatever). Throw out your best vegan recipes ITT!
2) I have made this year The Year of Chipotle Peppers in the WM house. Put your best recipes for featuring chipotle right here.
*No offense, TTHOTUC. Your Hot Pockets sound outstanding.
With the vegans I know, I start with a hummus dip or guac. They are actually good, will be inclusive to everyone, and don't require a lot of weird stuff to make vegan. Should give them something to fill up on a bit if the vegan entrees don't turn out. I love cajun food so occasionally I will do a red beans and rice as well.
Some really well made bread w/ olive oil and balsamic probably goes a LONG way in vegan flavor town.
Some really well made bread w/ olive oil and balsamic probably goes a LONG way in vegan flavor town.
Some really well made bread w/ olive oil and balsamic probably goes a LONG way in vegan flavor town.
bread = butter/milk/egg
Some really well made bread w/ olive oil and balsamic probably goes a LONG way in vegan flavor town.
bread = butter/milk/egg
No, not really
flour + water = dough
dough + heat = bread
everything else is flavor/texture.
Yes, many breads contain milk and eggs, but it's hardly ubiquitous. Most french bread is vegan. There is an old adage in the Gastronomique that translates roughly to "only those who do not know how to cook use milk and eggs to make bread."
what about yeast in bread? do monocelluar organisms deserve vegan protections?
Vegan sounds fine to me, but I couldn't do it more than a day or two at a time.
Breakfast would suck, though.
Vegan sounds fine to me, but I couldn't do it more than a day or two at a time.
Breakfast would suck, though.
Vegan sounds fine to me, but I couldn't do it more than a day or two at a time.
Breakfast would suck, though.
don't see much wrong with fresh fruit, granola or smoothies? :dunno:
Vegan sounds fine to me, but I couldn't do it more than a day or two at a time.
Breakfast would suck, though.
don't see much wrong with fresh fruit, granola or smoothies? :dunno:
Sounds delish for tomorrow, but could imagine wanting to kill myself after eating that everyday for the next year.
Also, how bad does it suck to be a vegan at breakfast time in a cold climate?
What is the diet where you are mostly vegan but can have poultry and fish? I could do that, no prob
Selling overpriced food to people trying the vegan thing has gotta be very lucrative
Granola is super good in milk.
Granola is super good in milk.
Almond milk, amirite?
Vegan really isn't very complicated, and really, that's the point. I think a better, less-stigmatized term for the same thing is "plant-based diet." The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat. If it is made from or derived from animals or animal products, don't use it to prepare your food. This includes eggs, milk (and cheese, by extension) and fish (fish are not plants). There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?
Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Vegan really isn't very complicated, and really, that's the point. I think a better, less-stigmatized term for the same thing is "plant-based diet." The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat. If it is made from or derived from animals or animal products, don't use it to prepare your food. This includes eggs, milk (and cheese, by extension) and fish (fish are not plants). There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?
Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
vegan sounds absolutely terrible. why would you cut out all the most delicious stuff on earth?
seven's inflammation is off the charts.
you guys go ahead and live an existence without chicken fingers and mac and cheese and cheeseburgers and pizza and eggs and buttermilk biscuits and sirloin wrapped asparagus and smoked turkey and pulled pork and lots of other things that taste better than "plant based" materials, i'll just be over here enjoying what i eat while you choke down a shot of wheatgrass.fun fact:papa johns garlic butter sauce is vegan, as are Oreos.
Vegan really isn't very complicated, and really, that's the point. I think a better, less-stigmatized term for the same thing is "plant-based diet." The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat. If it is made from or derived from animals or animal products, don't use it to prepare your food. This includes eggs, milk (and cheese, by extension) and fish (fish are not plants). There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?
Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Yeah, well you're a rough ridin' idiot.Vegan really isn't very complicated, and really, that's the point. I think a better, less-stigmatized term for the same thing is "plant-based diet." The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat. If it is made from or derived from animals or animal products, don't use it to prepare your food. This includes eggs, milk (and cheese, by extension) and fish (fish are not plants). There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?
Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Hey man, it's not my fault that you worship at the altar of Big Meat.
Yeah, well you're a rough ridin' idiot.Vegan really isn't very complicated, and really, that's the point. I think a better, less-stigmatized term for the same thing is "plant-based diet." The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat. If it is made from or derived from animals or animal products, don't use it to prepare your food. This includes eggs, milk (and cheese, by extension) and fish (fish are not plants). There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?
Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Hey man, it's not my fault that you worship at the altar of Big Meat.
really a chef's knife is designed to take away the difficulty of prepping for long periods of time, hence the added weight and the typical length of the blade. for most people, they aren't cutting or prepping for more than half an hour to an hour at a time, so this benefit doesn't do much for them. a chef's knife can also be more readily used for breaking down certain cuts of meat, or crushing (think nuts or hard chocolates) than a santoku knife, but a sharp santoku can otherwise handle most other things just as well, if not better (ex: veggies), than chef's knives and won't feel like you are wielding a rough ridin' sword in the kitchen. supertramp has the right idea with the santoku, paring, and serated blade for most kitchen set ups. a good fillet knife is also important if you cook a lot of fish. skinning is one of those jobs that is super tough to do without the proper blade, but it can be done.
Yeah, well you're a rough ridin' idiot.Vegan really isn't very complicated, and really, that's the point. I think a better, less-stigmatized term for the same thing is "plant-based diet." The latter term is also self-descriptive, and it's a good way to think about preparing foods for vegans to eat. If it is made from or derived from animals or animal products, don't use it to prepare your food. This includes eggs, milk (and cheese, by extension) and fish (fish are not plants). There are plenty of great foods you can prepare using only fruits, vegetables, grains, beans, herbs, spices, etc.Isn't there a thread bashing vaccines somewhere you can go troll with your pseudoscience?
Using animal protein as a primary player in your diet tends to leave your body in an overly acidic state and leads to chronic inflammatory conditions.
Hey man, it's not my fault that you worship at the altar of Big Meat.
Not really sure what you're trying to compensate for, but an obsession with Big Meat surely is not the answer.
Whoever suggested doing vegan one or two days a week...that's not vegan. Vegan is a lifestyle. All day err day kinda deal.
textured vegetable protein :love:
textured vegetable protein :love:
more #rittas = more #weight. #science
Hey there, Cat Fans. (Mainly @asava and @AST.) Always nice to be posting in a thread started by fff.
Two items to throw out there. When responding, take into account that my cooking skills/adventurousness are much more asava than TTHOTUC*.
1) The WonderMeals are having a bunch of people over for Easter, including several vegans. (No hur hur hur jokes, please.) We'd like to cook something for them that is both delicious and also real food (no "vegan ham" or whatever). Throw out your best vegan recipes ITT!
2) I have made this year The Year of Chipotle Peppers in the WM house. Put your best recipes for featuring chipotle right here.
*No offense, TTHOTUC. Your Hot Pockets sound outstanding.
talk crap on my cooking again son and see what happens
talk crap on my cooking again son and see what happens
who is that directed at?
talk crap on my cooking again son and see what happens
who is that directed at?
not now metalhead im trying to be a badass like the guy from hells kitchen.
cooked up one of these bad boys last night.
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cooked up one of these bad boys last night.
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excrement diarrhea entrails maggot yellow brown pus. Sure nice to come home to dinner ready to go.
Dropped cabbage roll soup in the crock pot before work. Sure nice to come home to dinner ready to go.
sauerkraut tho
sauerkraut tho
yes, sauerkraut. smells like crap, looks like afterbirth. what could be better than some good old fashioned sauerkraut? not much in this universe, that's what i always say.
The only two flavors of El Monterey worth going after are the Spicy Taco Picante 'tos and (to a lesser extent) the bean, cheese and jalapeno chimis. Everything else is meh, or requires salsa. But the Spicy Taco Picantes are so good. So so good. I bet I go through almost a pack a week.cooked up one of these bad boys last night.
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El mont is BITB at frozen ritos. Red, purple and orange are all great
sauerkraut tho
yes, sauerkraut. smells like crap, looks like afterbirth. what could be better than some good old fashioned sauerkraut? not much in this universe, that's what i always say.
Corned Beef & Cabbage, chopped cabbage for a great crunch on tacos, bierocks... whatchu on about?
I like red cabbage, but not green. Is that weird? Red cabbage is usually on fish tacos, so :thumbs:Do you think in a blind taste test that you could distinguish the two? Or is it just a visual thing?
how you guys making your Monts? I haven't had them for a while, but they are tasty pan fried.75 seconds in the m-wave. that's the entire appeal of eating them.
Baking some chocolate chip cookies right now, they taste pretty great.
Coleslaw is made out of cabbage, what now PC?
I like red cabbage, but not green. Is that weird? Red cabbage is usually on fish tacos, so :thumbs:Do you think in a blind taste test that you could distinguish the two? Or is it just a visual thing?
coleslaw is rough ridin' disgusting
coleslaw is rough ridin' disgusting
sauerkraut tho
yes, sauerkraut. smells like crap, looks like afterbirth. what could be better than some good old fashioned sauerkraut? not much in this universe, that's what i always say.
Sauerkraut is usually prepared incorrectly as most will just dump the can. You really need to drain and rinse. That improves the flavor for most.
I lived in Germany for four years but had my first 'kraut at that Swedish bar in Lindsborg. Was okay.
The McNugget Aficionado crowd is really standing strong on this cabbage issue.
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I mean, what do you even do with this stuff?
I read an article on it today that said it is somewhere between cabbage and celery but caramelizes kinda like onion and is mild and almost sweet.
Sounds pretty fantastic. Anyone use it?
Baking some chocolate chip cookies right now, they taste pretty great.
loooooserrrr! :lol: take it to the baking thread you sissy girl!!! :lol:
Baking some chocolate chip cookies right now, they taste pretty great.
loooooserrrr! :lol: take it to the baking thread you sissy girl!!! :lol:
I've got cookies and you don't.
Baking some chocolate chip cookies right now, they taste pretty great.
loooooserrrr! :lol: take it to the baking thread you sissy girl!!! :lol:
I've got cookies and you don't.
Actually everyone does, unless you disable them of course. :nerd:
That's a disgusting mixture of cheeses, Wacky. WoofI get kinda crazy sometimes. :)
I've kinda proteined my face off lately and needed a game changer for lunch today. I made the king of all grilled cheese sandwichies. Munster, sharp cheddar, gouda, and blue chz all melted together w/ ketchup on the side. It was so good you guys! :love:You would like this place.
people who use ketchup for anything other than a hot dog, cheerburger, or French fries seem childish to me.
idk, maybe im just a food snob.
people who use ketchup for anything other than French fries seem childish to me.
idk, maybe im just a food snob.
I've kinda proteined my face off lately and needed a game changer for lunch today. I made the king of all grilled cheese sandwichies. Munster, sharp cheddar, gouda, and blue chz all melted together w/ ketchup on the side. It was so good you guys! :love:
I've kinda proteined my face off lately and needed a game changer for lunch today. I made the king of all grilled cheese sandwichies. Munster, sharp cheddar, gouda, and blue chz all melted together w/ ketchup on the side. It was so good you guys! :love:
:barf:
I've kinda proteined my face off lately and needed a game changer for lunch today. I made the king of all grilled cheese sandwichies. Munster, sharp cheddar, gouda, and blue chz all melted together w/ ketchup on the side. It was so good you guys! :love:
:barf:
I am just assuming WC hasn't posted in the last hour or so because he is deathly ill and having his stomach pumped or something.
TBT must only eat "American ""Cheese"" "
you won't be dropping the kids off at the super bowl until at least saturday nightChallenge accepted. :)
@CongHuelskamp
#yolo, wacky
As I read this, my bowl looks almost identical.
As I read this, my bowl looks almost identical.
you are eating ramen!!! please tell me this isn't a troll and you are gonna say you are typing from the toilet. i fall for that kind of stuff a bunch.
oh man don't forget the pics later! :drool:
Torchy's :love:
"The Scalding Pig: Pasilla & ghost pepper stewed pork with escabeche, jack cheese, cilantro, sour cream, & chicharron pieces. Served on a flour tortilla with a “dare-to-go-there” dropper."
"The Scalding Pig: Pasilla & ghost pepper stewed pork with escabeche, jack cheese, cilantro, sour cream, & chicharron pieces. Served on a flour tortilla with a “dare-to-go-there” dropper."
I am going to Google what the hell some of that is and, if it isn't too hard to find, make it.
Torchy's :love:
have you had their August tacos? the firecracker shrimp is now my fave but i fear once september is here it will be gone :cry:
flour tortilla seems kinda taco bell-y
all this taco bell talk has me craving an authentic crunch wrap supreme
fresh grilled corn tortillas are v good and authentic (maize). in mexico, where the taco was invented, the soil doesn't allow them to grow grain to make flour. flour tortilla is the invention of the white man, just like taco bell and it is mocked by every true mexican.Don't know much about the origins of the flour or corn tortillas but I did eat at some hole in the wall Mexican places (non-touristy, nowhere near the Riverwalk) last month in San Antonio and they were slinging flour torts with the carnitas and chorizo and eggs. They weren't like the garbage-y ones at Taco Bell or that you buy at the store. Can confirm the workers were green card holding Mexicans and the carnitas were some of the tastiest things I've ever had.
go to a true mexican taco hut and ask for a flour tortilla and you will be shot or beheaded by a mexican drug cartel. if you must eat a white man taco, please do not embarrass america and please don't eat it around anyone from mexico.
all this taco bell talk has me craving an authentic crunch wrap supremei just picked up some for lunch, #flourtorts
fresh grilled corn tortillas are v good and authentic (maize). in mexico, where the taco was invented, the soil doesn't allow them to grow grain to make flour. flour tortilla is the invention of the white man, just like taco bell and it is mocked by every true mexican.Don't know much about the origins of the flour or corn tortillas but I did eat at some hole in the wall Mexican places (non-touristy, nowhere near the Riverwalk) last month in San Antonio and they were slinging flour torts with the carnitas and chorizo and eggs. They weren't like the garbage-y ones at Taco Bell or that you buy at the store. Can confirm the workers were green card holding Mexicans and the carnitas were some of the tastiest things I've ever had.
go to a true mexican taco hut and ask for a flour tortilla and you will be shot or beheaded by a mexican drug cartel. if you must eat a white man taco, please do not embarrass america and please don't eat it around anyone from mexico.
Are you saying it's not? :horrorsurprise:fresh grilled corn tortillas are v good and authentic (maize). in mexico, where the taco was invented, the soil doesn't allow them to grow grain to make flour. flour tortilla is the invention of the white man, just like taco bell and it is mocked by every true mexican.Don't know much about the origins of the flour or corn tortillas but I did eat at some hole in the wall Mexican places (non-touristy, nowhere near the Riverwalk) last month in San Antonio and they were slinging flour torts with the carnitas and chorizo and eggs. They weren't like the garbage-y ones at Taco Bell or that you buy at the store. Can confirm the workers were green card holding Mexicans and the carnitas were some of the tastiest things I've ever had.
go to a true mexican taco hut and ask for a flour tortilla and you will be shot or beheaded by a mexican drug cartel. if you must eat a white man taco, please do not embarrass america and please don't eat it around anyone from mexico.
sorry muldoon hate it break it to you but you were at a gringo's place, probably a t-bell spin off. up until a couple months ago, most people thought that taco bell was authentic too.
What do you have to work with at work?
Just make what you like and make a bunch of it. Buy some good Pyrex or something. Makes it easier, imo. If you want ideas for something new, try Myrecipes.com. have pulled several good recipes from there.
Just make what you like and make a bunch of it. Buy some good Pyrex or something. Makes it easier, imo. If you want ideas for something new, try Myrecipes.com. have pulled several good recipes from there.
Yeah, I'm single in my 20's. The only "tupperware" at my house is from when my mom/gma give me cookies or leftovers
I throw stuff in a zip lock bags and put it in a old plastic grocery sack.
Any favorite lunch stuff from myrecipes.com?
Just make what you like and make a bunch of it. Buy some good Pyrex or something. Makes it easier, imo. If you want ideas for something new, try Myrecipes.com. have pulled several good recipes from there.
Yeah, I'm single in my 20's. The only "tupperware" at my house is from when my mom/gma give me cookies or leftovers
I throw stuff in a zip lock bags and put it in a old plastic grocery sack.
Any favorite lunch stuff from myrecipes.com?
I cooked a little dish called Cheesy Cowboy Casserole at the homestead last night. It'll have your tastebuds screamin' yeeeeehaw! Served up with all the fixins: cheese, beef, beans, taters. You name it, partner. So next time you get hungry, why don't you saddle on up to the table, and try out Cheesy Cowboy Casserole?
http://www.familyfreshmeals.com/2013/08/cheesy-crockpot-cowboy-casserole.html (http://www.familyfreshmeals.com/2013/08/cheesy-crockpot-cowboy-casserole.html)
cheese water :Yuck:i'll get better
cheese water :Yuck:i'll get better
frozen potatoes?Baby reds sliced thin.
cowboy casserole looks fascinating. i would prob add a packet of taco seasoning and sub rotel for diced toms and sub cream of chicken for the mushroom. i'd also cook some jiffy cornbread to eat with it. i got to hand it to the author, i'm intrigued by the recipe, very intrigued.
cowboy casserole looks fascinating. i would prob add a packet of taco seasoning and sub rotel for diced toms and sub cream of chicken for the mushroom. i'd also cook some jiffy cornbread to eat with it. i got to hand it to the author, i'm intrigued by the recipe, very intrigued.m'lady suggested taco seasoning. i just added mrs. pinch and some chili chowder.
Ideas for an oven-cooked brisket? Grill/smoker unfortunately unavailablebraise it with this crap
protip: cut a hole in it and stuff it with some tilapia and zucchini.rough ridin' disgusting
protip: cut a hole in it and stuff it with some tilapia and zucchini.
I made some fantastic Chicken Cacciatore Sunday.
Went back through this thread yesterday and noticed the SD post of Jamaican beef stew. Going to try that this weekend, probs.
Went back through this thread yesterday and noticed the SD post of Jamaican beef stew. Going to try that this weekend, probs.
Sweet heat delish beefiness. Not used to this mix of flavs. Unique to me, but really good.
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Mrs Dave makes a chipotle Barbacoa knock off that is pretty great, going to get her recipe and post
Just made a "two-fer" from pizza shuttle
There are also some garlic rubbed baguette toasts in that mess
I made a chicken cordon blue casserole with steamed broccoli last night. The cheesey sauce was the tits.:drool:
the whole mix but dont overmix concept is very stressful to me.yeah eff baking in general.
the whole mix but dont overmix concept is very stressful to me.yeah eff baking in general.
the whole mix but dont overmix concept is very stressful to me.I know. So worth it if you get it right, but very stressful.
the whole mix but dont overmix concept is very stressful to me.I know. So worth it if you get it right, but very stressful.
I make a mean tilapia roux. Pair that with some zucchini biscuits that are a specialty of mine.
ya sounds pretty great to me too, on opposite day, in never-neverland
Baking > cooking because the ingredients aren't as gross
I think I need to learn to bake to compliment Gooch's cooking & non-baking. Also, if I can just follow some directions exactly I could do it. All this crap about trying out different things and knowing what is going to be good together is not for me.STAY THE eff OUT OF MY KITCHEN!
I'm not seeing bee pollen on there.
'Sup dudes, did some cooking today, check this crap out.
What the hell is this? Like a million onions with a stick of butter, cup of Chardonnay, half cup of sherry, tsp of sugar, salt and pepper? Yes, you nailed it. Throw that mess in the oven at 425 for an hour stirring every 10 minutes. Then cover and let it Caramelize for another hour.
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famous ksu cat alum jeremy schepmann is a baker and owns sasha's baking co in dtown kcmo
last year my grandma made a pumpkin pie with filling from aldi's and it was greenish/grey when it was all done and i didn't eat a single bite of it.
last year my grandma made a pumpkin pie with filling from aldi's and it was greenish/grey when it was all done and i didn't eat a single bite of it.
Last year I made a jazzy pumpkin pie and it was delicious.
last year my grandma made a pumpkin pie with filling from aldi's and it was greenish/grey when it was all done and i didn't eat a single bite of it.
Last year I made a jazzy pumpkin pie and it was delicious.
Recipe?
last year my grandma made a pumpkin pie with filling from aldi's and it was greenish/grey when it was all done and i didn't eat a single bite of it.
Last year I made a jazzy pumpkin pie and it was delicious.
Recipe?
1 16-oz. can of pumpkin (just plain pumpkin, not pumpkin pie mix)
2 eggs (beaten)
1/4 cup of condensed milk
1 tsp. molasses
1/2 stick of Cannabutter (1/4 oz)
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
1/4 cup brown sugar
1 9-inch unbaked pie crust
Preparation:
Preheat oven to 350º degrees. Begin by melting your Cannabutter over low heat until it has liquefied. Combine the beaten eggs, milk, molasses, cinnamon, nutmeg, vanilla, brown sugar and pumpkin in a large bowl, and beat. Add the Cannabutter to the mixture. Pour the mixture into the pastry pie crust. Cook pie for 50 minutes or until a knife inserted comes out clean.
pro tip, the pumpkin pie was never good BOOYAA
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.
steamin' hot apple pie, with old fashioned vanilla ice cream on top.
steamin' hot apple pie, with old fashioned vanilla ice cream on top.
Would that be a 'steamer a' la mode'?
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.
Oh my, that certainly seems controversial at first glance. I really haven't had enough rhubarb pie to evaluate its ceiling one way or another.
For some reason I have always considered that to be an old-timey pie made and eaten by old-timey old people. I remember my great grandma making a few when I was little and thinking it was just okay. Now my grandma and other old ladies in the family don't make rhubarb pies. Honest question: does rhubarb taste good enough on its own or does it always need help from strawberries?
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.
Oh my, that certainly seems controversial at first glance. I really haven't had enough rhubarb pie to evaluate its ceiling one way or another.
For some reason I have always considered that to be an old-timey pie made and eaten by old-timey old people. I remember my great grandma making a few when I was little and thinking it was just okay. Now my grandma and other old ladies in the family don't make rhubarb pies. Honest question: does rhubarb taste good enough on its own or does it always need help from strawberries?
I make a mean sour cream rhubarb pie. Pretty much the best thing ever. Also, not old-timey.
hello. I have a controversial opinion to share this morning and that opinion is that rhubarb pie has the highest ceiling of any pie.
Oh my, that certainly seems controversial at first glance. I really haven't had enough rhubarb pie to evaluate its ceiling one way or another.
For some reason I have always considered that to be an old-timey pie made and eaten by old-timey old people. I remember my great grandma making a few when I was little and thinking it was just okay. Now my grandma and other old ladies in the family don't make rhubarb pies. Honest question: does rhubarb taste good enough on its own or does it always need help from strawberries?
I make a mean sour cream rhubarb pie. Pretty much the best thing ever. Also, not old-timey.
i used to think it was just a dumb pie made from a weird poisonous plant. never had been impressed by it. then i had one my friend's mom made and it was the best pie i had ever had of any kind from any source.
Make a pnut sauce. Chunky pb soy fish sauce sriracha brown sugar
eye of round, french bread, onions & provolone turned into french dip with french onions soup doing double duty as au jus
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Bolognese with linguine tonight. Veal, beef, pancetta, onion, garlic, carrot, celery, beef stock, tomato paste, San marzanos, thyme, bay leaf, some Parmesan rinds, whole milk. Gonna be amaze. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F14%2F11%2F21%2F1f65bdecd1f10c00d590a58d248c0a22.jpg&hash=081c0f6e98cc326bc8f4569e4cb1b30fe249c18c)
eye of round, french bread, onions & provolone turned into french dip with french onions soup doing double duty as au jus
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We have those same soup bowl things
Bolognese with linguine tonight. Veal, beef, pancetta, onion, garlic, carrot, celery, beef stock, tomato paste, San marzanos, thyme, bay leaf, some Parmesan rinds, whole milk. Gonna be amaze. (https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F14%2F11%2F21%2F1f65bdecd1f10c00d590a58d248c0a22.jpg&hash=081c0f6e98cc326bc8f4569e4cb1b30fe249c18c)
Also a splash of red wine vinegar, a cup of cab...I think that's it
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Internet high five bud!
that backsplash. woof.
that backsplash. woof.
you are really a pioneer of crap that people already know. take it to the backsplash thread you dunce.
Hosting thanksgiving this year. So far the dietary restrictions list for our guests include no gluten, dairy, soy, eggs, and shellfish. Also some paleo dieters. :bang:Woof. Get a new family.
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?
Hosting thanksgiving this year. So far the dietary restrictions list for our guests include no gluten, dairy, soy, eggs, and shellfish. Also some paleo dieters. :bang:
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?
Hosting thanksgiving this year. So far the dietary restrictions list for our guests include no gluten, dairy, soy, eggs, and shellfish. Also some paleo dieters. :bang:
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?
don't brine if it's already injected (it probably is).
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?
don't brine if it's already injected (it probably is).
o crap
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?
don't brine if it's already injected (it probably is).
o crap
since we're all sharing, i have two seven pound bone in breasts from target. going to smoke them both with this guy's simon/garfunkel wet rub on one and then some rudy's turkey rub on the other. :Woohoo:
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/simon_and_garfunkel_rub.html
(https://www.rudysbbq.com/store/images/Product/medium/16.png)
i'll be brining. most brine recipes cite 9 hours. is there an upper limit? does brining too long cause problems?
don't brine if it's already injected (it probably is).
o crap
I've brined turkey's for the last several years. I just get the regular kroger ones; this year $0.89/lb. I typically brine overnight in a cooler and have had very good luck. I've used the Alton Brown brine recipe the last few years, this time I got a premixed jar of salt and spices. I'm way to pregnant to put in the extra work of the AB recipe this year.
I have to make desert for the big family feast; I'm planning on some pumpkin spice cupcakes and debating between a cheesecake (turtle, caramel, or pumpkin) or pumpkin sugar cookies with cream cheese icing. Thoughts?
one thing that I did that I just remembered to share with you guys was that I made a turkey skin burrito with thanksgiving inside.
recipe: grab a fistful of crispy delicious turkey skin then layer in mashed potatoes, dressing, gravy, TURKEY Meat, anything else you want, and roll up into a skin burrito and go to town. c'est magnifique!
one thing that I did that I just remembered to share with you guys was that I made a turkey skin burrito with thanksgiving inside.
recipe: grab a fistful of crispy delicious turkey skin then layer in mashed potatoes, dressing, gravy, TURKEY Meat, anything else you want, and roll up into a skin burrito and go to town. c'est magnifique!
How was the turkey prepared to produce the optimum skin?
i cant wait to punch the first person that comes in here and calls that "soggy"
Looking for some good lentil recipes. I love them and want to find some dishes the wife and kids are cool with. Anyone have any good ones?
That's not how Bobby Flay makes em.Looking for some good lentil recipes. I love them and want to find some dishes the wife and kids are cool with. Anyone have any good ones?
got a great one for you- take two parts diarrhea, add 1 part squirrel brain, add 1 industrial size ashtray cigarette butts- boil for 1 hour with chicken stock (5 cups). enjoy your lentils by kicking each other in the groin while eating. #lentils
That's not how Bobby Flay makes em.Looking for some good lentil recipes. I love them and want to find some dishes the wife and kids are cool with. Anyone have any good ones?
got a great one for you- take two parts diarrhea, add 1 part squirrel brain, add 1 industrial size ashtray cigarette butts- boil for 1 hour with chicken stock (5 cups). enjoy your lentils by kicking each other in the groin while eating. #lentils
zLooking for some good lentil recipes. I love them and want to find some dishes the wife and kids are cool with. Anyone have any good ones?
got a great one for you- take two parts diarrhea, add 1 part squirrel brain, add 1 industrial size ashtray cigarette butts- boil for 1 hour with chicken stock (5 cups). enjoy your lentils by kicking each other in the groin while eating. #lentils
That's not how Bobby Flay makes em.
Looking for some good lentil recipes. I love them and want to find some dishes the wife and kids are cool with. Anyone have any good ones?
got a great one for you- take two parts diarrhea, add 1 part squirrel brain, add 1 industrial size ashtray cigarette butts- boil for 1 hour with chicken stock (5 cups). enjoy your lentils by kicking each other in the groin while eating. #lentils
whipped up some gourmet hormel chili yesterday, ate it w/ nacho cheese doritos. it almost tasted exactly like chili cheese nachos, almost.sounds delish- would eat.
whipped up some gourmet hormel chili yesterday, ate it w/ nacho cheese doritos. it almost tasted exactly like chili cheese nachos, almost.sounds delish- would eat.
whipped up some gourmet hormel chili yesterday, ate it w/ nacho cheese doritos. it almost tasted exactly like chili cheese nachos, almost.sounds delish- would eat.
crush the doritos into the chili until the chili isn't runny anymore. insert mixture into tortilla, top with cheese and sour cream. enjoy chili nacho cheese dorito burrito like the boss of humanity that you are.
i think those are the exact ingredients that are the chili cheese burrito at t-bell
i have had brussels sprouts probably 5 times in my life and never enjoyed them.Never had the brussel sprouts from Aggie Station?
last night ms tonya put them in a cast iron skillet with some olive oil and seasoning salt and let them get super crispy. :love:
i have had brussels sprouts probably 5 times in my life and never enjoyed them.Never had the brussel sprouts from Aggie Station?
last night ms tonya put them in a cast iron skillet with some olive oil and seasoning salt and let them get super crispy. :love:
whipped up a braised pork belly ramen from scratch, will do againWell would you look at those fancy chopsticks!
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Pho seems over rated. Have only had it twice now, but it wasn't near as flavorful as I anticipated.
whipped up a braised pork belly ramen from scratch, will do againWell would you look at those fancy chopsticks!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FIMG_0038_zpsf27dd2a9.jpg&hash=59a06ac62360837052e9036ef65478626df6d5ea)
Good looking dish! You ever had Pho?
I will try the seafood pho.
I will try the seafood pho.
Yeah, tripe or GTFOOHI will try the seafood pho.
Get the tripe
Sriracha
Pho is for really cold days only imoI'd agree, I had some for lunch today and it rocked. I'd had it before and been pretty ho hum about it.
Are those Anaheims or Jalapenos?
9 cans of Miller Lite.
9 cans of Miller Lite.
Try mushing up a bunch of Doritos in it. #realcooking
Today I made scrambled eggs with diced onions, pepperonis, banana peppers and feta cheese. Pretty good!:barf:
Today I made scrambled eggs with diced onions, pepperonis, banana peppers and feta cheese. Pretty good!
whipped up a braised pork belly ramen from scratch, will do again
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi60.photobucket.com%2Falbums%2Fh27%2Fpoimen%2FIMG_0038_zpsf27dd2a9.jpg&hash=59a06ac62360837052e9036ef65478626df6d5ea)
Looking for some good lentil recipes. I love them and want to find some dishes the wife and kids are cool with. Anyone have any good ones?
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F01%2F15%2Ffe87aed04827594cac227104528d0989.jpg&hash=1ff925d1b76d355f1c4fa62e609df4b9a8635ea3)
Pan roasted chicken with fried potatoes. Thanks to ERII for the potatoes cooking secret!
Making this tonight: http://m.imgur.com/a/9TEzm (not my pictures, obvs)
that looks really good, you probably could have fit all of that on one plate, less dishesCould have, but you know, trying to get less fat. Also, would have been weird for the gf to share a plate.
that looks really good, you probably could have fit all of that on one plate, less dishesCould have, but you know, trying to get less fat. Also, would have been weird for the gf to share a plate.
deglazing with duck broth? how difficult was it to release the fond? I'm guessing it took awhile, I'd have used a red wine with that duck given the amount of fat in play.
steak sammy sounds good but holy rough ridin' butter. id mix in some olive oil if it were me.
V-day dinner. Pan seared a 20oz bone in rib eye, topped with lump crab & hollandaise. Sides of oven roasted green beans, potato & portabello au gratin & balsamic spring mix salad w/ feta & dried cranberries. Wife had a 6 in filet. I am stuffed full.
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Alright, first shot at carnitas in the crock pot, dam tasty.Giving this a go today. It is in the crock pot now.
Random recipe online, coat pork in cumin/oregano/spices. Add japs/onion/garlic. Squeeze orange and let sit for about 7 hours on low.
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Also made some homemade pico de gallo because its delicious and simple.
Right carnita is ala fresco, just feta and cilantro. Middle is pico and feta. Left is pico and mexican cheese blend.
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They were all equally delicious.
no work for the gooch today?Using a @pissclams favorite the CrockPot
no work for the gooch today?Using a @pissclams favorite the CrockPot
That is raw meat dude
What kind of steak sauce did you use?
I'll never put a steak on a grill again. Made these last night. Paired with a wedge salad and roasted asparagus.
http://www.viraltales.com/saw-video-cooked-best-steak-life-no-idea/
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F02%2F16%2F95fbcd4c85b25d781b94029a57616363.jpg&hash=aa304692c4d8b832dbfd630ecd68b5a2e8e11969)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F02%2F16%2F90ffb95e77da708b8ead832bf49019b5.jpg&hash=775229baada3b74cd047ffab091496f15a7ec8de)
Just use ketchup. Or that tasty bottle of ranch dressing.What kind of steak sauce did you use?
LOL. I was out of A1.
Looking good Mikey, love me some chilaquiles although I am partial to verde
wait, so you made puff pastry dough from scratch?Not actually as hard as it sounds, but still impressive if true.
wait, so you made puff pastry dough from scratch?Not actually as hard as it sounds, but still impressive if true.
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F16%2F1b24218574030afedffb84dfdc6bada8.jpg&hash=4d63138e5743b9014ccb110a6ca125164cf7444c)Please share best recipes.
Going to dive head first into this guy this spring. Pretty excited
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Going to dive head first into this guy this spring. Pretty excited
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F16%2F1b24218574030afedffb84dfdc6bada8.jpg&hash=4d63138e5743b9014ccb110a6ca125164cf7444c)
Going to dive head first into this guy this spring. Pretty excited
did you get this off of amazon? im pretty much a mexican food connoisseur and could eat mexican food every single day
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Going to dive head first into this guy this spring. Pretty excited
did you get this off of amazon? im pretty much a mexican food connoisseur and could eat mexican food every single day
yep, probably gonna buy now
http://www.amazon.com/Mexico-Cookbook-Margarita-Carrillo-Arronte/dp/0714867527/ref=sr_1_1?ie=UTF8&qid=1426556038&sr=8-1&keywords=mexico+the+cookbook
Yep. It was described as the book that does for Mexican food as what Julia child did for French cooking.
Full disclosure, Julia provides a lot more info regarding techniques, food description, etc. This book is simply just a buttload of recipes. There are a bunch of really good looking ones in there, though.
It's a huge rough ridin' book.
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Bomb ass salad. Romaine, mushrooms, blue cheese, black olives, jalapeños, and rare steak.
Did just that. My goodness it was amazing.(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Ftapatalk.imageshack.com%2Fv2%2F15%2F03%2F22%2Fa95acdd48762cb566d5adabdd3f48633.jpg&hash=fc55bd0e501aa8f24ea06494cdb6bfd5f4b3b4e9)
Bomb ass salad. Romaine, mushrooms, blue cheese, black olives, jalapeños, and rare steak.
that looks fantastic, drench that thing in homemade buttermilk ranch and omfg :lick:
i made rb&r last weekend and am still eating it (@pissclams)
Enough for all week!?That's the plan. Lunches all week.
I would like to blacken some chicken, how do I do it?
I would like to blacken some chicken, how do I do it?
Sorry, WW. Haven't blackened chicken before.
Sent from my KFTT using Tapatalk
Recipe? :excited:
Recipe? :excited:
http://www.foodandwine.com/recipes/shrimp-etouffee (http://www.foodandwine.com/recipes/shrimp-etouffee)
I started with this one but traded out half the onion for shallots, a third of the green pep for red pep, added about 2 tbs Worcestershire, added about 3tbs Louisiana hot sauce(still needs more, imo), and roughly doubled the thyme.
First time using this recipe.
Notes for next time:
1. still needs slightly more thyme, imo
2. needs more hot sauce, maybe more cayenne.
3. going to make the roux darker. probably closer to just before a milk chocolate color
4. going to add an additional .5C or more of the chicken broth
Also, I like it with the gruyere grits, but prefer it with rice. Will probably make a dry'ish sausage jambalaya rather than a dirty rice and serve the etouffee over it.
Lots of notes, but I do like it a lot as is. It just isn't perfect.
http://www.amazon.com/Art-Fermentation--Depth-Exploration-Essential/dp/160358286X/ref=sr_1_1?ie=UTF8&qid=1430161269&sr=8-1&keywords=fermentation (http://www.amazon.com/Art-Fermentation--Depth-Exploration-Essential/dp/160358286X/ref=sr_1_1?ie=UTF8&qid=1430161269&sr=8-1&keywords=fermentation)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fphickle.com%2Fwp-content%2Fuploads%2F2014%2F01%2FThe-art-of-fermentation-with-jacket.jpg&hash=c8e2172e2d8a7f9fdd7fc99deaabe525552d5816)
thanks, it took everything i had not to get spracne in here for some validation
I won't lie....this is kind of what I imagine CDubya looks likeclose but add a handlebar mustache no beard.
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looks great
looks great
:horrorsurprise:
fact: chicken and waffles sound great together
fact: i have never eaten chicken and waffles together
fact: chicken and waffles sound great togetherAre you still in mhk? Get yourself to Wahoo on a Sunday morning
fact: i have never eaten chicken and waffles together
when you have constructed a seven-approved meal, you get a horrorsurprise because that just doesn't happen
Chicken, waffles, brown sugar bacon and maple hot sauce
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fi59.tinypic.com%2F2mdowuu.jpg&hash=9f24ce02bffd957d371aa467171afe5d904ef007)
Have never understood chicken and waffles.
Have never understood chicken and waffles.
What's sweet about Waffles? To me it's crunch on crunch.
Or better yet, Bourbon and Bakerfact: chicken and waffles sound great togetherAre you still in mhk? Get yourself to Wahoo on a Sunday morning
fact: i have never eaten chicken and waffles together
Dan Pashman would tell you to put that bacon between the plate and the waffle, allowing you to control how much syrup the waffle absorbs by keeping the waffle from sitting in syrup, and calls it a Pork Lift. :lol:
What's sweet about Waffles? To me it's crunch on crunch.
CASA BONITA!!!
Just tried my first go at fermenting. Sliced red pep with a stick of celery and a little cilantro. It is really delish. Not sure what to try next. Have heard turnips with a little mint is super good.
What is a good 'chi recipe?
i dont appreciate the aromas or mouthfeel of rotten sea creatures
Cabbage 'chi and radish 'chi fermenting now
Well, that looks fantastic.
Making pepperoncini beef in the crock right now. Pretty excited for this one.
Makes me want to go fishin' RIGHT NOW
Do you have a press, or hand roll those little guys?Hand roll. With less than optimal equipment (coffee mug) :frown:
Cross post from the fishing thread!
Fresh caught fried crappie!
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Batter is corn meal with parika/salt/pepper/red pepper, pan fried in vegetable oil. Served on top of grilled kale with hot sauce and tartar sauce for dipping.
Its god dam amazing.
Dunno, but they work great.Cross post from the fishing thread!
Fresh caught fried crappie!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F05%2F13%2Fee707bce649ebe87a7b37f30f2560e3b.jpg&hash=4ae947151c27bec6de669569089ece914bb7c176)
Batter is corn meal with parika/salt/pepper/red pepper, pan fried in vegetable oil. Served on top of grilled kale with hot sauce and tartar sauce for dipping.
Its god dam amazing.
which restaurant did you steal those dipping sauce cups from?
I signed up for blue apron for the summer. Will report
Cross post from the fishing thread!
Fresh caught fried crappie!
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F05%2F13%2Fee707bce649ebe87a7b37f30f2560e3b.jpg&hash=4ae947151c27bec6de669569089ece914bb7c176)
Batter is corn meal with parika/salt/pepper/red pepper, pan fried in vegetable oil. Served on top of grilled kale with hot sauce and tartar sauce for dipping.
Its god dam amazing.
which restaurant did you steal those dipping sauce cups from?
oh man! on a scale of 1-8 how great were they? :drool:5.7, but better than last time
"Hey guys, wait for me!" -8MP's pinkie toe.:frown: that's normal right?
im pretty sure 8MP has never posted a food related pic without his foot somewhere in the picture
POST THE FOOTYou'll have to make due with wrinkly side toe and the suggestion of miscolored nail.
"Hey guys, wait for me!" -8MP's pinkie toe.
If you are on enough mescaline they almost look like the inside of a clam.
If you are on enough mescaline they almost look like the inside of a clam.
Made some more homemade tortillas tonight, turned them into chicken enchiladas
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F05%2F23%2F9559e5fc97337e7388f77d82f3dd1a90.jpg&hash=9ec825867a46f77ba3a9df32cdefdfc39c3706c0)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F05%2F23%2Fce0f957e1b2136f42ceaa9663f09d8ea.jpg&hash=b742c2a994ce294304a076b8dace007b7aeccb98)
Made some more homemade tortillas tonight, turned them into chicken enchiladas
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F05%2F23%2F9559e5fc97337e7388f77d82f3dd1a90.jpg&hash=9ec825867a46f77ba3a9df32cdefdfc39c3706c0)(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F05%2F23%2Fce0f957e1b2136f42ceaa9663f09d8ea.jpg&hash=b742c2a994ce294304a076b8dace007b7aeccb98)
Did you make your own masa?
Spicy shrimp/chicken/pork wontons. Steamed then pan fried until there is just a slight crisp. Fantastic.
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I've been making corn tortillas here and there. The bag of masa flour is dirt cheap and you just mix it with water. Put inside a split open sandwich bag and press between cutting boards. Not ideal but it works really well. After skillet they really do need to rest in a wrapped towel after you make a small stack so they are more pliable. Taste better and are certainly more satisfying.Made some more homemade tortillas tonight, turned them into chicken enchiladas
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Did you make your own masa?
They were flour tortillas, but maybe in the future
Shrimp ceviche
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I did. I really want to try traditional and let the citrus cook it, but I don't trust the shrimp product quality from my shitty Price Chopper. Also, surprisingly, most recipes I researched called for it.to be boiled.
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Find me some that are the right kind of "poison":peek:
Find me some that are the right kind of "poison":peek:
:confused:Find me some that are the right kind of "poison":peek:
hey!
:confused:Find me some that are the right kind of "poison":peek:
hey!
Nope. That is not how anyone knows how to cook. That is how ppl that think it's a hassle change it up every once in a while.
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Well, that all looks fantastic.
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Find me some that are the right kind of "poison":peek:
Nope. That is not how anyone knows how to cook. That is how ppl that think it's a hassle change it up every once in a while.
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These are going to turn out great. This is very similar to how I make pork shanks. One thing julia child recommends, and I think it makes a big diff, is once done in the oven, take the meat out and set aside. Then strain the liquid into a skillet. Then use paper towels to remove most of the fat from the liquid. Once you do that, reduce rapidly until it coats a spoon well. It makes a fantastically rich sauce that is great spooned over the meat.
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I am squinting the crap out of my squinty eyes at you right now.
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Also, if you have time, brown some portabello or crimini in butter then put it in a small pan with a little butter and put in the oven for like 15min. Mix them in with the sauce and meat once it is reduced. I do this with crimini and pearl onions separately and it is really good all together.
Also that sauce goes really good over a good gnocchi.
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i haven't southparked in about 10 years. what does ^ meme?
i haven't southparked in about 10 years. what does ^ meme?
http://southpark.cc.com/clips/w5qwks/me-time
I mean if you don't want to watch it I can't help you here, it's their official website, jesus
Most people eat slop. alexander supertramp eats real food.
For my dinner tonight I sauteed some shrimp with garlic and served it over linguini and thought I did okay. Then I opened this thread and almost became depressed. I might as well have opened a can of dog food compared to what AST did.
For my dinner tonight I sauteed some shrimp with garlic and served it over linguini and thought I did okay. Then I opened this thread and almost became depressed. I might as well have opened a can of dog food compared to what AST did.
But that sounds good. Last night I had a corn dog and some chili cheese tots so you totally topped that.
I think I'm gonna make homemade chicken noodle soup today. never done that before.
I think I'm gonna make homemade chicken noodle soup today. never done that before.
Highly recommend making your own chicken stock, or buying from a butcher that makes it in house. Night and day from the grocery store variety.
I made risotto for the first time on Saturday according to this method: http://www.seriouseats.com/2011/10/the-food-lab-the-science-of-risotto.html :lick:
did you put some of that pepper that has huge flakes in it?
It was just kinda ok. I think I need better spices or something.How did you do it and what did you use?
It was just kinda ok. I think I need better spices or something.How did you do it and what did you use?
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It was just kinda ok. I think I need better spices or something.How did you do it and what did you use?
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whole chicken, cooked in water to make a broth, then i got all the meat and junk and strained the broth, carrots and celery and onions chopped added to the broth, added the chicken back in, cooked on low heat for a couple hours with a bay leaf, salt, pepper, tumeric, and parsely, added egg noodles and then some corn starch to thicken the broth just a tad. I mean, it wasn't bad but the effort vs. reward ration was way off.
whole chicken cooked in water doesn't mean what it sounds like, right
was the chicken already roasted before you baptized it? you can even get pretty damn good results with grocery store "roast chicken in a bag", just pull the meat before you dunk the carcass and season the hell out of it
monday is my day off. next monday i get back up on the horse and go again.
sounds delicious, 'logic
extremely pud
Made homemade horchatta yesterday for the first time. It turned out great. Going to back off the sugar by 1/3rd or so, but it turned out really great.
What sucks, though, is I thought it would be a really great new flavor to mix into a protein shake. Nope. That sucks and I don't recommend anyone trying it.
What Mexican chocolatey thing am I thinking of?
Its super easy:
ingred:
- 1 cup long grain white rice
- 5 cups water
- 1/2 cup milk
- 1/2 tbsp vanilla extract
- 1/2 tbsp fresh ground cinnamon
- 2/3 C turbinado sugar
1. Put rice and water in blender and blend until rice just starts to break up
2. let rice and water sit at room temp, after blending, for 4 hours or so
3. Strain water into pitcher, throw away rice, add all other ingredients. I then blended it with my immersion blender, but if you stirred the crap out of it, it would work too. Just make sure the sugar is dissolved.
4. let it all sit overnight in the fridge
Again, I liked this a lot, but would cut the sugar a little. You could also use reg sugar, I bet, but Sugar in the Raw is fantastic. Also, I think I am going to try vanilla almond milk next time. It is creamier than reg milk and would probably add some more texture.
That said, it was really good as is.
Champurrado is traditionally served with churros in the morning as a simple breakfast
Never heard of it, but wikipedia makes me want to try it.FWIW you can by masa harina in the grocery store. I have a bag from Dillons that i've been working on for over a year on account of the infrequency with which i make tamales.QuoteChampurrado is traditionally served with churros in the morning as a simple breakfast
I have never found it on a mx menu before. I can't believe this isn't something served at mx resorts. This seems right up american's alley.
It also sounds a little more involved to make. Not going to lime treat my own grains and make my own masa....
I will marinate my tuna in wasabi soy and sambal chili before searing. :lick: I am stealing that mushroom recipe.
Maillard reaction = flavor
why sear it?Bingo
Picked up some sashimi grade tuna at a local fish market. Seared with just salt and black pepper. Mushrooms, garlic and red onion cooked in white wine on the side. The fish is fantastic.
Picked up some sashimi grade tuna at a local fish market. Seared with just salt and black pepper. Mushrooms, garlic and red onion cooked in white wine on the side. The fish is fantastic.
Glad to see I'm not the only one who enjoys raw tuna. A lot of times I'll eat mine straight out of the can without even heating it up. Will try searing with salt and pepper sometime.
was actually thinking about firing up some tuna helper (tetrazzini style) tonight. need to pick up some milk.
Explain a bean potThats why i was dubious about the new gift. The ceramic pot evenly heats the beans, so when placed in the oven you can keep it up pretty high (allowing you to create that crust on top) without burning the beans... its like a less durable, smaller, cheaper, enameled dutch oven.
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What Mexican chocolatey thing am I thinking of?
What Mexican chocolatey thing am I thinking of?mole sauce?
Yeah it tastes like a million times better
Yeah it tastes like a million times better
on opposite day
my goodness who would ever think that mole is > than bbq :lol: smdh
Yeah it tastes like a million times better
on opposite day
my goodness who would ever think that mole is > than bbq :lol: smdh
My taste palette extends to all foods and good Mexican food is > than BBQ any day of the week hands down. DGAF if you think otherwise because you would be wrong
Yeah it tastes like a million times better
on opposite day
my goodness who would ever think that mole is > than bbq :lol: smdh
My taste palette extends to all foods and good Mexican food is > than BBQ any day of the week hands down. DGAF if you think otherwise because you would be wrong
1 whole chicken
Seasoned salt all over
Seasoned pepper all over
Stuff with 2 bayleaves, 1 chopped shallot, and one stlk of cellery.
Put it in a iron skillet
Put two more bayleaves, two more chopped shallots, and one more chopped stalk of cellery around the chicken in the skillet
Put about 1/8" of white wine in the bottom and a similar amt of chicken stock.
Bake at 375° until 160° at the thickest portion of breast.
Pull bird and set aside. Add a cup or so of more wine and a cup or so of additional stock. Boil on high for a few min, use slotted spoon to pull veg out. Keep boiling until it thickly coats a spoon.
Drizzle sauce over chicken.
It's great.
Love a good Bay leaf
Yeah it tastes like a million times better
on opposite day
my goodness who would ever think that mole is > than bbq :lol: smdh
My taste palette extends to all foods and good Mexican food is > than BBQ any day of the week hands down. DGAF if you think otherwise because you would be wrong
Love a good Bay leaf
This is not a type of Mac and cheese
This Startup Wants to Be the Airbnb of Home-Cooked Food
Most of us prefer home-cooked food to takeout, but life doesn't always afford us the time to flex our culinary skills. Unsurprisingly, there's a startup that thinks it has a solution: ordering food from your neighbors.
You can cook for me if you want, cns
My old neighbor used to work for Ecolab calling on restaurants all over the city. He said about half them should probably be closed immediately. I told him to shut up right then.
My old neighbor used to work for Ecolab calling on restaurants all over the city. He said about half them should probably be closed immediately. I told him to shut up right then.
your friend prob doesn't know what he was talking about then because if that were true, we would have a rivers of barf and diarrhea everywhere, china style. a lot of the crap that they punish kitchens for are stupid
I would absolutely use that. Just last night I was walking in my apartment hallway when the aroma of some glorious dish one of my neighbors was cooking infiltrated my nostrils.And if that neighbor had just gone to the right college, you could be friends and they would have invited you over for dinner!
Was dying to try whatever it was. I'd have gladly paid 7 or 8 bucks for a serving.
My old neighbor used to work for Ecolab calling on restaurants all over the city. He said about half them should probably be closed immediately. I told him to shut up right then.
your friend prob doesn't know what he was talking about then because if that were true, we would have a rivers of barf and diarrhea everywhere, china style. a lot of the crap that they punish kitchens for are stupid
I steam them with a shallot, a couple bay leaves, some white wine, and butter. Then add a little cream to the sauce once they open. It's pretty fantastic.Will have to try that next time. Sounds fantastic.
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My mom was making brownies once and we didn't have any eggs so she continued on anyway and they were very terrible, just fyi
sub in some curds and i would smash that (ok, i'm in anyways)
what were those, curds for giants? :horrorsurprise:
Wouldn't trust such large curds. :surprised: :runaway:
I mean, those are chunks, not curds.
As a resident Almanian, I'm skeptical about the size of those curds. I'll have to ask one of the guys down at the cheese plant to whey in with their expert professional opinion.
Innovation alert!
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Sashimi salmon BLT
It did if you read my post mortem.Innovation alert!
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Sashimi salmon BLT
I've had plenty of salmon BLTs but never sashimi salmon BLT. I'm torn.....it seems as though the texture of the sashimi would get lost
we need a taco thread, my goodness
All this kimchi talk inspires me to cook up that chi chi
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Current stage: salting
All this kimchi talk inspires me to cook up that chi chiThis has inspired me to make some Kimchi this weekend. :lick:
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Current stage: salting
All this kimchi talk inspires me to cook up that chi chiThis has inspired me to make some Kimchi this weekend. :lick:
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Current stage: salting
you should go for a fermentation record
I had a chocolate donut and water for breakfast
you didn't brush the potatoes?
yesterday i made pot roast and salt potatoes.
before cooking, i rinsed the potatoes in a colander under warm water for 5 minutes. the pot roast was one of these jobs from trader joe's-
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cooked in the crock pot on high for about 6 hours
it was great
when did clams become that one guys wife?? (who was that anyways catmatt or someone else I tried finding it but couldn't)
this is true for some reason I thought that might've been the final straw in catmatts hat.. I cant remember who it was though and he was one of the first nutcases to pop into my headwhen did clams become that one guys wife?? (who was that anyways catmatt or someone else I tried finding it but couldn't)
that's ahead of my time here, but i thought that catmatt and crockpot meltdown guy were two separate people.
catmatt is the weird guy from salina with the youtube channel, right?
oh yes.. weird Roberts foam finger..
Cast iron skillets are awesome, I always have to remember to clean/dry it tho so it doesn't rustHows your seasoning? Mine doesn't rust, but doesn't look as fresh if I forget to dry it. I usually scrub clean (hot water and brush) and wipe out about a half dollar sized nip of olive oil for storage.
Cast iron skillets are awesome, I always have to remember to clean/dry it tho so it doesn't rustHows your seasoning? Mine doesn't rust, but doesn't look as fresh if I forget to dry it. I usually scrub clean (hot water and brush) and wipe out about a half dollar sized nip of olive oil for storage.
Love me some cast iron steaks. It looks pretty good though, I think the camera betrays it a bit.I don't know the temp per se, but at a 6.5 on the dial.
What temp are you warming your pan to? I usually smoke the crap out of my olive oil. I also heavily salt and pepper mine for a bit more crust./cheating
Cast iron skillets are awesome, I always have to remember to clean/dry it tho so it doesn't rustI never clean mine. Just wipe out excess grease. :dunno:
Love me some cast iron steaks. It looks pretty good though, I think the camera betrays it a bit.I don't know the temp per se, but at a 6.5 on the dial.
What temp are you warming your pan to? I usually smoke the crap out of my olive oil. I also heavily salt and pepper mine for a bit more crust./cheating
Wash it, put it on high heat w a little veg oil in it. Heat until oils starts to smoke. Kill heat, paper towels wipe oil to spread it over entire cook surface, then another to wipe out all excess oil. Cool and put away.I don't ever have a smoking issue?
Also, stop using olive oil for high heat cooks. Smokes at too low of a temp and breaks. Use coconut oil or something.
Wash it, put it on high heat w a little veg oil in it. Heat until oils starts to smoke. Kill heat, paper towels wipe oil to spread it over entire cook surface, then another to wipe out all excess oil. Cool and put away.
Also, stop using olive oil for high heat cooks. Smokes at too low of a temp and breaks. Use coconut oil or something.
I use a small amt of coconut oil and a tablespoon of butter with a smashed clove of garlic and a sprig of thyme. Just hot as crap. Open windows and put a fan pointing at your smoke detector.Hahaha yeah. I never understood the point of moving crap 6 inches higher. If you own your own home, it's not hard at all to do, I suggest you do it. When I worked hvac on new homes, we always sent that crap outside.
I for real am pricing how much a legit hood would cost over the stove. Not that bullshit thing your microwave does as a vent, but a real hood.
I'm not using cheap ass olive oil ftr.
audrey hepburn was so hotWhat about Honda prelude bumpers?
california olive branch evoo is a good brand
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If I rearranged my set up, I could. As it is, I have a bookcase where barstools would sit.(https://uploads.tapatalk-cdn.com/20170116/3db53df3ed961c61a05a3a2becc1b532.jpg)
You have bar stools for that setup? Assuming multi-level facing the kitchen?
If I rearranged my set up, I could. As it is, I have a bookcase where barstools would sit.(https://uploads.tapatalk-cdn.com/20170116/3db53df3ed961c61a05a3a2becc1b532.jpg)
You have bar stools for that setup? Assuming multi-level facing the kitchen?
Nice or not, olive oil has too low a smoke point to sear anything
That's a shitty source. The entire goal of searing is to cook the outer edge as quickly without cooking the inside. If you "sear" at 300 you are going to be cooking the interior significantly. Yes processed olive oil has a higher smoke point than EVOO, but it's still not high enough for a good sear.Nice or not, olive oil has too low a smoke point to sear anything
Not quite accurate.
http://www.weber.com/weber-nation/blog/how-to-sear
Also the 3 types of olive oil I've mentioned all have greatly different smoke points.
You should listen to 8mp and forget what you think is correct.I'll trust my experience and advice that has worked well for me. I don't put a lot of faith in people who post stuff that is totally wrong (see temps on smoke points).
In all seriousness, EV olive oil should be used for dressings, pizza dough, flavoring things that are baked fairly low and that's about it. If you're cooking with a good amount of heat, just use Virgin Olive Oil. Oil that is smoking is never a good thing. That said, my wife sears with it all the time.
If you want a steak with a beaut mahogany crust on it and cooked to perfection, fill up a chimney starter with charcoal(I use natural for steaks) and wait until it is white hot.(it's like a broiler on steroids. 700-900 degrees) knock as much of the ash off as you can, and then sit that baby right over top of your steak. 1.5-2 minutes, take off, flip steak, knock ash off again, put back on steak. 1.5-2 minutes. Check the internal temp of steak. if you want to go higher, dump the coals into your grill, and cook normal until you reach your doneness. Since I'm usually cooking 2 steaks, I'll sear one steak, and as I take it off the first steak, set it aside, I add more charcoal to the chimney starter, and then sear the second steak. I'll dump the coals in the grill and then finish both steaks at the same time, putting the first steak closer to the coals. 2-5 minutes and they should both be medium. may only take a minute for medium rare. (assuming 1.5 inch thick steak, any thinner and it'll likely be done after the second sear). I also pre-salt my steak 15-30 mins before cooking and sit on the counter. With that high of heat, pepper(and most other spices) will turn to black charred dust. Unless you are going for au poivre, pepper or season after cooking or at least after the sear
A new technique I've recently tried and have had really good success with is cooking with a partially frozen steak(maybe 30 min to an hour in the freezer or if you have frozen steaks let them thaw about 75% of the way). It takes longer, but I was thrilled with the result. You can get a great sear on the steak with minimal internal cooking. Then cook indirectly until done (5-10 mins) ( a good way to add a tinfoil pouch of wood chips to add some smokey flavor to the steak if you're into that). When done, I had only a couple millimeters of well done sear on the outside and the rest was perfectly medium-medium rare. (similar to a sous vide result). It also allowed a little more time for more fat and connective tissue to render so the meat has a buttery mouth feel to it.
That's a shitty source. The entire goal of searing is to cook the outer edge as quickly without cooking the inside. If you "sear" at 300 you are going to be cooking the interior significantly. Yes processed olive oil has a higher smoke point than EVOO, but it's still not high enough for a good sear.Nice or not, olive oil has too low a smoke point to sear anything
Not quite accurate.
http://www.weber.com/weber-nation/blog/how-to-sear
Also the 3 types of olive oil I've mentioned all have greatly different smoke points.
In all seriousness, EV olive oil should be used for dressings, pizza dough, flavoring things that are baked fairly low and that's about it. If you're cooking with a good amount of heat, just use Virgin Olive Oil. Oil that is smoking is never a good thing. That said, my wife sears with it all the time.
If you want a steak with a beaut mahogany crust on it and cooked to perfection, fill up a chimney starter with charcoal(I use natural for steaks) and wait until it is white hot.(it's like a broiler on steroids. 700-900 degrees) knock as much of the ash off as you can, and then sit that baby right over top of your steak. 1.5-2 minutes, take off, flip steak, knock ash off again, put back on steak. 1.5-2 minutes. Check the internal temp of steak. if you want to go higher, dump the coals into your grill, and cook normal until you reach your doneness. Since I'm usually cooking 2 steaks, I'll sear one steak, and as I take it off the first steak, set it aside, I add more charcoal to the chimney starter, and then sear the second steak. I'll dump the coals in the grill and then finish both steaks at the same time, putting the first steak closer to the coals. 2-5 minutes and they should both be medium. may only take a minute for medium rare. (assuming 1.5 inch thick steak, any thinner and it'll likely be done after the second sear). I also pre-salt my steak 15-30 mins before cooking and sit on the counter. With that high of heat, pepper(and most other spices) will turn to black charred dust. Unless you are going for au poivre, pepper or season after cooking or at least after the sear
A new technique I've recently tried and have had really good success with is cooking with a partially frozen steak(maybe 30 min to an hour in the freezer or if you have frozen steaks let them thaw about 75% of the way). It takes longer, but I was thrilled with the result. You can get a great sear on the steak with minimal internal cooking. Then cook indirectly until done (5-10 mins) ( a good way to add a tinfoil pouch of wood chips to add some smokey flavor to the steak if you're into that). When done, I had only a couple millimeters of well done sear on the outside and the rest was perfectly medium-medium rare. (similar to a sous vide result). It also allowed a little more time for more fat and connective tissue to render so the meat has a buttery mouth feel to it.
who is cooking steak that fits under a chimney starter? maybe something for the kids or something, dunno.
In all seriousness, EV olive oil should be used for dressings, pizza dough, flavoring things that are baked fairly low and that's about it. If you're cooking with a good amount of heat, just use Virgin Olive Oil. Oil that is smoking is never a good thing. That said, my wife sears with it all the time.
If you want a steak with a beaut mahogany crust on it and cooked to perfection, fill up a chimney starter with charcoal(I use natural for steaks) and wait until it is white hot.(it's like a broiler on steroids. 700-900 degrees) knock as much of the ash off as you can, and then sit that baby right over top of your steak. 1.5-2 minutes, take off, flip steak, knock ash off again, put back on steak. 1.5-2 minutes. Check the internal temp of steak. if you want to go higher, dump the coals into your grill, and cook normal until you reach your doneness. Since I'm usually cooking 2 steaks, I'll sear one steak, and as I take it off the first steak, set it aside, I add more charcoal to the chimney starter, and then sear the second steak. I'll dump the coals in the grill and then finish both steaks at the same time, putting the first steak closer to the coals. 2-5 minutes and they should both be medium. may only take a minute for medium rare. (assuming 1.5 inch thick steak, any thinner and it'll likely be done after the second sear). I also pre-salt my steak 15-30 mins before cooking and sit on the counter. With that high of heat, pepper(and most other spices) will turn to black charred dust. Unless you are going for au poivre, pepper or season after cooking or at least after the sear
A new technique I've recently tried and have had really good success with is cooking with a partially frozen steak(maybe 30 min to an hour in the freezer or if you have frozen steaks let them thaw about 75% of the way). It takes longer, but I was thrilled with the result. You can get a great sear on the steak with minimal internal cooking. Then cook indirectly until done (5-10 mins) ( a good way to add a tinfoil pouch of wood chips to add some smokey flavor to the steak if you're into that). When done, I had only a couple millimeters of well done sear on the outside and the rest was perfectly medium-medium rare. (similar to a sous vide result). It also allowed a little more time for more fat and connective tissue to render so the meat has a buttery mouth feel to it.
Yeah getting cooking a grill radically changes the game.
I'd love to work on control with lump charcoal as it seems to get so much hotter than briquettes but the control is harder from what I gather.
who is cooking steak that fits under a chimney starter? maybe something for the kids or something, dunno.
lol @ cooking a steak on top of a chimney starter, hey alton brown- pick up on line 1 please! :lol:oh man haven't you had a filet that just melts in your mouth? some nice butter sauce if needed.... :horrorsurprise:
who eats filet, your grandmother on her 89th birthday?
who is cooking steak that fits under a chimney starter? maybe something for the kids or something, dunno.
I have a 10" chimney starter. Most steaks will just barely fit under it. I'm not cooking the Big Texan in my backyard.
lol @ cooking a steak on top of a chimney starter, hey alton brown- pick up on line 1 please! :lol:oh man haven't you had a filet that just melts in your mouth? some nice butter sauce if needed.... :horrorsurprise:
who eats filet, your grandmother on her 89th birthday?
I'm not sure I could do a marrow butter, but some of that looks *interesting*.
lol @ cooking a steak on top of a chimney starter, hey alton brown- pick up on line 1 please! :lol:oh man haven't you had a filet that just melts in your mouth? some nice butter sauce if needed.... :horrorsurprise:
who eats filet, your grandmother on her 89th birthday?
I'm not sure I could do a marrow butter, but some of that looks *interesting*.
yeah the filet at houston's is really good but i'm a ribeye man by nature. it's just in my nature. ribeye is a delicious cut of meat. that's my motto. i also like the sirloin for some reason.
who is cooking steak that fits under a chimney starter? maybe something for the kids or something, dunno.
I have a 10" chimney starter. Most steaks will just barely fit under it. I'm not cooking the Big Texan in my backyard.
well apparently the steak goes on top of the chimney not under it
Filets's are trash:sdeek:
I usually burn about a tbs of expensive extra virgin olive oil for about two minutes and then slap down a piece of chuck for ten minutes . Yum yum. Need that olive oil super smoking tho. Maybe even burn some butter too- just for thd luxurious aroma.
That smoke dont joke.I usually burn about a tbs of expensive extra virgin olive oil for about two minutes and then slap down a piece of chuck for ten minutes . Yum yum. Need that olive oil super smoking tho. Maybe even burn some butter too- just for thd luxurious aroma.
omg gross city move here, never eat steak at mr and mrs chingon's house my God sounds gross
What's going on here Emo?Maybe emo's chicken had a really big accident
Puni post your kimchi recipeI think I have before. I just go by feel now.
Someone dropped a bunch of eggs on the floor brockI'm mad that nobody made a menudo joke and now it's too late.
Chop up your azn cabbage into 2-3 inch chunks. Put it in a big ass bowl with a shitload of coarse salt. Also chop up a bunch of onions or green onions and maybe carrots and put it in with the cabbage and salt. Fill that veggie bowl up with cold water until everything is covered and let it hang out for 4 hours or so. Taste the water to make sure it's saltier than the Dead Sea and if it's not, add more salt.Puni post your kimchi recipeI think I have before. I just go by feel now.
Chop up your azn cabbage into 2-3 inch chunks. Put it in a big ass bowl with a shitload of coarse salt. Also chop up a bunch of onions or green onions and maybe carrots and put it in with the cabbage and salt. Fill that veggie bowl up with cold water until everything is covered and let it hang out for 4 hours or so. Taste the water to make sure it's saltier than the Dead Sea and if it's not, add more salt.Puni post your kimchi recipeI think I have before. I just go by feel now.
Four or so hours later, drain all the saltwater and rinse all your veggies with cold water until all the salt water is washed off and they don't taste salty. Drain off all the water find fish sauce, AZN red pepper flake, garlic, maybe some soy or teriyaki, and a small amount of some kind of sugar to put on the veggies in the bowl. Put about 1tbsp per quarter cabbage of fish sauce, depending on how salty your fish sauce is use more or less. Chop or press as many garlic cloves as you can stand and put in. Put in pepper flake until there's enough to cover everything, watch out for excess saltiness here too, depending on the brand. Optionally splash in some soy or teryaki sauce for bonus umami. Add a pinch of sugar or a few drops of honey. This helps it get a little zingy-er when fermenting. Mix all this crap up with some smell proof spoons or, if you have no friends or loved ones, your hands. Pack all this crap in smell proof containers and leave it on your counter to the desired level of fermentation. I prefer 48-72 hours. Plastic wrap under the lids of your containers helps prevent smell leakage. Move to fridge to slow fermentation and enjoy at your leisure. The flavors will continue to evolve over time, and it sometimes takes quite awhile to mow down a whole cabbage batch.
where ya get them go cats taters, tom?
where ya get them go cats taters, tom?Wife picked some more up at Aldis.
Made my first loaf of chiabatta today. Now I just need something to make sandwiches with.(https://uploads.tapatalk-cdn.com/20170909/0553c9ccc15aecabdec53c86f40d2d69.jpg)
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I either invited some midget carnies over or that is my 1 yr old.
That hand :sdeek:
anyone have a good chicken marsala recipe they'd like to post?
anyone have a good chicken marsala recipe they'd like to post?I've made this one to great success: http://www.seriouseats.com/recipes/2016/12/chicken-marsala-mushroom-pan-sauce-recipe.html
Last meal before the typhoon. It's coming right for me :runaway:
My sous vide came todayThose bitches are on sale today, for anyone who wants a badass kitchen tool.
My sous vide came today:party:
I have very LSVIQ, but why would it need bluetooth and/or WIFI?
My sous vide came today
My sous vide came today
Have you made cheesecake with it yet?
My sous vide came today
Have you made cheesecake with it yet?
Wait, what?
I have very LSVIQ, but why would it need bluetooth and/or WIFI?You don't. I do though.
My sous vide came today
Have you made cheesecake with it yet?
Wait, what?
It's amazing. Use the small mason jars and you have individual servings ready to go. Easily one of my favorite things to sous vide.
https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake (https://www.chefsteps.com/activities/the-quickest-simplest-way-to-make-bomb-cheesecake)
If you have Wifi you can easily remote start at a certain time. This allows you to leave something in an ice bath in the morning, and remote start cooking from work in the afternoon. Low temp cooking extends the window of time something is "done" in, but doesn't necessarily make it long enough to leave on all day. Some protein and collegens start to denature after a certain time held at a certain temperature, making all day cooking undesirable for some cuts of meat. Best example I have is chicken cooked over 4 hours which gets very odd textured.I have very LSVIQ, but why would it need bluetooth and/or WIFI?
yeah, it's very much like having a crock pot w/ a remote control. completely unnecessary. that said, why not?
If you have Wifi you can easily remote start at a certain time. This allows you to leave something in an ice bath in the morning, and remote start cooking from work in the afternoon. Low temp cooking extends the window of time something is "done" in, but doesn't necessarily make it long enough to leave on all day. Some protein and collegens start to denature after a certain time held at a certain temperature, making all day cooking undesirable for some cuts of meat. Best example I have is chicken cooked over 4 hours which gets very odd textured.I have very LSVIQ, but why would it need bluetooth and/or WIFI?
yeah, it's very much like having a crock pot w/ a remote control. completely unnecessary. that said, why not?
Someone told me a story about how he took 12 hours to make a piece of carrot cake once with his SV. He said it tasted great.
Sous vide-ists are notoriously stupid for trying to turn everything into a nail for their circulating hammerSomeone told me a story about how he took 12 hours to make a piece of carrot cake once with his SV. He said it tasted great.
sous vide-ists will also go out of their way to tell you how great the ice cream they make tastes
Sous vide has its place.This is another question i have:
I think it's great for certain deserts and batch cooking. I like to batch cook chicken breasts and thick chops for work week lunches.
Sous vide has its place.This is another question i have:
I think it's great for certain deserts and batch cooking. I like to batch cook chicken breasts and thick chops for work week lunches.
How do you cook multiple things at once? Say I want to cook 4 chicken breasts. Do I put them all in the same bag? Different bags? Does it matter? Do I have to readjust the temperature? Does it matter if it's steak and not chicken?
why in the world are instapots so popular now?
Yep. And they're faster.why in the world are instapots so popular now?
Because pressure cookers are awesome and I guess the instapot takes away the "I'm scared to use a pressure cooker" aspect of them.
Just got one last week. One hour to perfect beef roast and veggies. Looking forward to more delicious meals.Yep. And they're faster.why in the world are instapots so popular now?
Because pressure cookers are awesome and I guess the instapot takes away the "I'm scared to use a pressure cooker" aspect of them.
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why in the world are instapots so popular now?Holy crap my mom has one and she never uses it but she just keeps talking about it...
I got a pretty badass new KSU Cats cutting board that will unlock new cooking potentials.
You should bring it with you unless it's old school type without controls.why in the world are instapots so popular now?Holy crap my mom has one and she never uses it but she just keeps talking about it...
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I got a pretty badass new KSU Cats cutting board that will unlock new cooking potentials.
Nice.
Made in China or grandpa's woodshop?
yo is that homemade bathtub cheese?
Yep, no. A mix of Oaxaca and Monterey Jack. Couldn’t find my favorite chihuahua at hen house.yo is that homemade bathtub cheese?
mods, delete post. I see the grocery store bathtub cheese bag
what’s the recipe for the pig?
I did scratch made beef stew tonight
I really mumped up some homemade pasta. It came together fine and felt good to begin with but when I tried to put it through the rollers it just torn and was too elastic'y.
I used Semolina. When I let it sit I did not wrap in plastic wrap just covered with a towel per the instructions.I really mumped up some homemade pasta. It came together fine and felt good to begin with but when I tried to put it through the rollers it just torn and was too elastic'y.
Could be temperature or moisture out of balance.
My sister has one and makes noodles all the time. I'll ask about it.
Semolina? Or regular flour?
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if i had to hazard a guess, i would say you might not be resting long enough/cool enough/with plastic wrap.I used Semolina. When I let it sit I did not wrap in plastic wrap just covered with a towel per the instructions.I really mumped up some homemade pasta. It came together fine and felt good to begin with but when I tried to put it through the rollers it just torn and was too elastic'y.
Could be temperature or moisture out of balance.
My sister has one and makes noodles all the time. I'll ask about it.
Semolina? Or regular flour?
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I forgot to say thank you. Thanks 8man for a great recipe, that was super enjoyable (words my filly said, I think we are still doing that). High five and Cats, Man.anyone have a good chicken marsala recipe they'd like to post?I've made this one to great success: http://www.seriouseats.com/recipes/2016/12/chicken-marsala-mushroom-pan-sauce-recipe.html
Pressure cooker pork chops and oven roasted asparagus this evening.:thumbs:
Through together the base... Tablespoon of Emeril's Seasoning, half cup of water, quarter cup of BBQ sauce. Chops were delicious.
Oh man. Pork chili verde is my fav. Will have to try it. I see there's a chicken version too.Pressure cooker pork chops and oven roasted asparagus this evening.:thumbs:
Through together the base... Tablespoon of Emeril's Seasoning, half cup of water, quarter cup of BBQ sauce. Chops were delicious.
I'm 1/2 way through making this:
https://www.seriouseats.com/recipes/2017/03/easy-pressure-cooker-pork-chile-verde-recipe.html
Will report back
Wow that looks fantastic 8MP in the article. Will need a pic thoIt looks kind of like one of puni’s #hacks in the pot. Had a small bowl and currently simmering until it is more appropriate for serving on tortillas. Will take a pic then. Very tasty, though I had to add a bit of cayenne to get the desired spice. Would add a couple of serranos next time
Wow that looks fantastic 8MP in the article. Will need a pic thoIt looks kind of like one of puni’s #hacks in the pot. Had a small bowl and currently simmering until it is more appropriate for serving on tortillas. Will take a pic then. Very tasty, though I had to add a bit of cayenne to get the desired spice. Would add a couple of serranos next time
I tried my hand at ceviche this week:Shrimp ceviche
(https://goemaw.com/forum/proxy.php?request=http%3A%2F%2Fimages.tapatalk-cdn.com%2F15%2F08%2F02%2F2e54a9328ca1fdfa7e1f60799a0a683c.jpg&hash=792eaf44ad7a353b870fe914bd10d305dca09adb)
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did you par-boil your shrimp?
this weekend i will use carnitas fat to make tortillas to eat the carnitas with
my entire workspace is being drenched with anticipatory saliva just from typing this
this weekend i will use carnitas fat to make tortillas to eat the carnitas with
my entire workspace is being drenched with anticipatory saliva just from typing this
what kind of sauce
And That looks great cdub
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P nice to get all the ingredients in a nicely portioned package. No waste makes for easy clean up.
P nice to get all the ingredients in a nicely portioned package. No waste makes for easy clean up.
strike me down if i ever type anything like this
Someone elite at it post Indian food recipes and result porn
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P nice to get all the ingredients in a nicely portioned package. No waste makes for easy clean up.
strike me down if i ever type anything like this
Why?
P nice to get all the ingredients in a nicely portioned package. No waste makes for easy clean up.
strike me down if i ever type anything like this
Why?
nicely portioned package and thinking about "no waste makes for easy clean up"
Wine braised ribs with onion, garlic and shrooms is an all time fave.It was a damn fine meal. Thanks for the tip. We got the ribs at a good price, so chuck would be a good regular addition to the recipe.
Pro tip, chuck roast is really good too and half the price.
Not as good as quality short ribs though
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Cdub you have filled the hole in my heart that Alexander Supertramp left. Thank you.Wow. That's some high praise. I'm no AST. Thank you though!
look at that crust.
What did you do with this
good job. it looks amazing.
I want your bread hE
Screw that. That crunchy crust is where it's at. Toughen those kids up, along with the roofs of their mouths.I want your bread hE
It's good. But the kids don't approve. They don't like the crispy exterior. Going to try and make some loaves with a soft crust and see if they'll eat that.
Agreed. I cut off the caps with the most crunch and eat with some butter or olive oil.Screw that. That crunchy crust is where it's at. Toughen those kids up, along with the roofs of their mouths.I want your bread hE
It's good. But the kids don't approve. They don't like the crispy exterior. Going to try and make some loaves with a soft crust and see if they'll eat that.
Good lookin' bread, man.
hE, that is some amazing looking bread. Some might even call it artisanal. Give us some deets on the recipe please!I can give the recipe, but it's prob more the technique. I asked for basically one thing for xmas. The book, "Flour, Water, Salt, Yeast" it kinda details the process of making bread at home. I'd recommend it and the one the same author wrote about pizza dough. It's my first go at it. Will likely take a few times to get it exactly right for my oven.
Frozen, but that's the inside.(https://uploads.tapatalk-cdn.com/20190108/176e1ed42172821d18635c79548300e5.jpg)
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Looks dry AF. Lib would love itNeeds cheese
Looks dry AF. Lib would love itNeeds cheese curds
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Looks dry AF. Lib would love itNeeds cheese curds
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might also look at the bread baker's apprenticehE, that is some amazing looking bread. Some might even call it artisanal. Give us some deets on the recipe please!I can give the recipe, but it's prob more the technique. I asked for basically one thing for xmas. The book, "Flour, Water, Salt, Yeast" it kinda details the process of making bread at home. I'd recommend it and the one the same author wrote about pizza dough. It's my first go at it. Will likely take a few times to get it exactly right for my oven.
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Started baking bread. Made 4 loaves this weekend.(https://uploads.tapatalk-cdn.com/20190107/81d98e635c0696387dcbf185669d26ee.jpg)
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Started baking bread. Made 4 loaves this weekend.(https://uploads.tapatalk-cdn.com/20190107/81d98e635c0696387dcbf185669d26ee.jpg)
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dutch oven? that's how my wife makes hers...looks similar
My Bread by Jim LaheyRIP
My Bread by Jim LaheyRIP
strip steak?
i’d eat it but appears to need more seasoning
Looks like steak was cooked great before the beans and whatnot... did it finish over cooked?
:thumbs: looks tastyLooks like steak was cooked great before the beans and whatnot... did it finish over cooked?
The steak set while the beans and everything else mixed in the skillet. Everything combined wasn’t a long time over heat. Personally the steak was perfect for my taste. It definitely wasn’t well done.
strip steak?
i’d eat it but appears to need more seasoning
salt, pepper, worchestire sauce, cumin, chili chowder and garlic chowder
What else/change should it have had?(honest question)
Nailed an instant pot recipe tonight. One hour start to eating. Perfect beef roast.Nicely done, man! The IP is a godsend for busy folk.
Not the best presentation but damn it was tasty. Used MSS for the rub. Couple cups of beef broth and some Worcester sauce for the liquid. One pound roast, two spuds, half an onion, and a hand full of carrots.
Thirty minutes on high after browning. Ten minute slow release. Perfecto. Made a little gravy with some cornstarch too.
Leftovers for lunch since IPA GF isn't having dinner with me tonight.(https://uploads.tapatalk-cdn.com/20190404/a179a988f35d35d170793c6318252a67.jpg)
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I need a little more information on what I’m looking at herePickled ramps.
I need a little more information on what I’m looking at herePickled ramps.
Ramps are a local wild green. They only grow in certain parts of Appalachia and even then only for about one month of the year.
They are related to leeks, iirc, but they taste like a mix of green onion, garlic, and black pepper. I won't touch onions, green or any other color, with a 10 foot pole. But I'll eat a "mess" of ramps in one sitting!
We pickled this batch with rice wine vinegar, sugar, ginger, fennel seed, chili chowder, red pepper flakes, poppy seeds, aaannnddd... some other 5 or 7 spice mix I can't remember at this moment lol.
If you ever get over this way in April I would strongly suggest you try them!
Aforementioned Ramps. 10$ a lb is about average in the city, as the only way to get them is people foraging them in the wild.
Pics 2 and 3 are ramps I planted from bulbs in an undisclosed location 2 years ago. They actually took, so we are waiting another 3-5 to start harvesting any, as they spread naturally and taking any now will deplete the crop way too much. (https://uploads.tapatalk-cdn.com/20190413/89546d8d81a2acdf33b8d32c41c4e86e.jpg)(https://uploads.tapatalk-cdn.com/20190413/bd01a5134e34bc75a61d6711bd49e173.jpg)(https://uploads.tapatalk-cdn.com/20190413/dfd833bd061579e5d178dd86ddb4b635.jpg)
This is like a jackalope type thing isn’t it.
Aforementioned Ramps. 10$ a lb is about average in the city, as the only way to get them is people foraging them in the wild.
Pics 2 and 3 are ramps I planted from bulbs in an undisclosed location 2 years ago. They actually took, so we are waiting another 3-5 to start harvesting any, as they spread naturally and taking any now will deplete the crop way too much. (https://uploads.tapatalk-cdn.com/20190413/89546d8d81a2acdf33b8d32c41c4e86e.jpg)(https://uploads.tapatalk-cdn.com/20190413/bd01a5134e34bc75a61d6711bd49e173.jpg)(https://uploads.tapatalk-cdn.com/20190413/dfd833bd061579e5d178dd86ddb4b635.jpg)
Holy crap! I can buy steak(not the good stuff) for less than $10 a pound lol. So can you freeze them or are they only good for that 1 month a year they are in season?
So, ramps was the best name they could come up with?Dialectical variant from a much older name... (https://uploads.tapatalk-cdn.com/20190413/a726d019de033034c63a47606e2855b4.jpg)
this cooking thread is really ramping up! that grilled chz looks really goodI see what you did there...
No ramps today!Looks great cW
Butter chicken tonight. InstaPots to the rescue again. Quick, easy, delicious.
Chicken breast, bunch of spices I'm too tired to mention, some jasmine rice and cilantro to top it off. Dinner is served. (https://uploads.tapatalk-cdn.com/20190506/ee372b34f6148c20dc7cc4471aa87f69.jpg)
did you make that baby naan?Sadly, I did not.
Would
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First smoker use of the year due to life, etc. Pork tenderloin, just a few hours.
Alexander Supertramp dry rub, and homegrown hot pepper honey glaze. Not too shabby.
Corn done in no time with the air fryer. (https://uploads.tapatalk-cdn.com/20190615/b737048438785c98b8a0cca0e144e1b4.jpg)(https://uploads.tapatalk-cdn.com/20190615/33058581407a7d106d6607eb5f831000.jpg)(https://uploads.tapatalk-cdn.com/20190615/ba4e4a39dff226a64f0e2e24d901f985.jpg)(https://uploads.tapatalk-cdn.com/20190615/3005dd3a4daee75493fc4085aae1f3db.jpg)(https://uploads.tapatalk-cdn.com/20190615/e618a6686a18a651409e7984cb4ffe7f.jpg)
Cdub, that is still the most delicious looking food pic on gE.Man, that's a bold statement!
:love: good to see you AST
hope everything is good with you though, and can't wait to see your 4th of july spread
‘Mercia
(https://i.imgur.com/LLov09a.jpg)
That’s super hot AST
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Those buns are toasted, aren't they AST?
of course they are.
I’ll change your name to AST. Let me figure out how this place works again. If I delete the entire board by mistake my apologies.
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I remember the days when he was still Alexander Supertramp... Ahh, I miss those good ol' days.
AST cooked those dogs to the perfect brown-ness but I'm not a fan of toasting the buns on the grill.
Pepper on the coleslaw is underrated in all of this.
Pepper on the coleslaw is underrated in all of this.
What if I was to say the majority of what you are thinking is pepper is actually poppy seeds.
Pepper on the coleslaw is underrated in all of this.
What if I was to say the majority of what you are thinking is pepper is actually poppy seeds.
Well I would look like a fool and yet be even more impressed
ketchup on a hot dog? smdh.
ast can you please save this thread with some more of your mustard stories that we all have come to know and love????
Food snobs are the worst. I don't even know what to say about a rough ridin' hot dog snob. What the rough ridin' eff is that about?
I’m going to make some blackened chicken breasts. Like probably 10 of them to eat for like 4 days.
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We had some ginger soy cod last night. Amateur move not taking a pic. It was delicious.
Food snobs are the worst. I don't even know what to say about a rough ridin' hot dog snob. What the rough ridin' eff is that about?
Hot damn. I love that poppy seed on the corn. Underrated.
how did you make the tortillas? what grind did you use for the maize?
i'm trying to eat healthier and get in better shape so i can crush some sorority pelts. can you guys offer some quick and easy heart healthy options for the freshman cat on the go?
No one is gonna post here after that.
Good lord, looks/sounds amazing.
It was all in good fun, bud. Keep cooking amazing stuff!No one is gonna post here after that.
Let me go on record to say that was not my desired intent.Good lord, looks/sounds amazing.
Thank you. It is fun and a little time-consuming. It gets more difficult the fattier meat you use and am looking forward to my next one with pork.
https://www.amazon.com/Pâté-Confit-Rillette-Recipes-Charcuterie/dp/0393634310/ref=mp_s_a_1_1?keywords=pate%2C+confit%2C+rillette&qid=1568119986&s=gateway&sprefix=pate%2C+confit&sr=8-1Outstanding. Added the book to my wishlist!
https://www.amazon.com/Creuset-Enameled-Cast-Iron-Terrine-Cerise/dp/B00005QFQU/ref=mp_s_a_1_6?keywords=terrine+molds&qid=1568120026&s=gateway&sprefix=terrine&sr=8-6
This is what I started with. You will need a food processor, roasting pan large enough to set you terrine mold in a water bath in the oven for cooking, and a instant read thermometer. At some point, having a meat grinder will most likely become necessary. You need freezer space to place your mixing/processing bowls into as part of the process involves keeping the meat/fat as close to freezing as possible until it gets cooked. Techniques is key to get the congealing process down.
The first part of the book cover technique and the latter part is all recipes.
Oh man, now I want some of 8mp’s pickles to go along with my terrine.I’ve never made them before. Not usually a pickle fan, but had some that my dad made with this recipe over Labor Day and they were really good, so I’m hoping I can replicate it.
What is that thing on top of the mason jar?
What is that thing on top of the mason jar?
Airlock fermentation lid. Allows gas created during ferment to escape, but doesn't allow air in.
what's the recipe for baked French toast?https://www.tasteofhome.com/recipes/overnight-pecan-french-toast/
Put some nachos on broil at home with the leftover smoked pasilla pork from the weekend.I dunno, have you ever tried steve dave's nacho recipe?
(https://i.imgur.com/eUwGvDH.jpg)
currently not hungry in the least but may be on pace to make another drunken mess of 2AM "nachos" :excited:
:frown:
recipe? tia
oh it varies. last night's was basically baked tostitos scoops, grated irish cheddar (makes a nice pool of cheese oil in the bottom), poured salsa in the middle and some pickled japs and jap juice all over it to blend with the gross melted cheese oil.
not going to look for a separate baking thread, but made an apple pie for canadian thanksgiving (celebrated sunday at my mom's house) and it was kind of a pain in the ass, but also kind of fun to do as a couple (like a couples challenge event!) .
It looked like absolute crap when we put it in the oven, but came out looking decent and was very good and is now all eaten.
overall would do again on non-football, bad weather weekend.
not going to look for a separate baking thread, but made an apple pie for canadian thanksgiving (celebrated sunday at my mom's house) and it was kind of a pain in the ass, but also kind of fun to do as a couple (like a couples challenge event!) .
It looked like absolute crap when we put it in the oven, but came out looking decent and was very good and is now all eaten.
overall would do again on non-football, bad weather weekend.
:worthless:
I love apple pie.
what kind of crust?
Fully crusted top? Lattice?
My grandmother used to always do a lattic top with some sugar sprinkled
What's in that salad?
lolHe made a terrible bistec...
lolHe made a terrible bistec...
It is soup season, my favorite season. Potato & bacon chowder along with habanero cheddar cornbread.Can I move in and pretend I'm your son?
(https://i.imgur.com/XTX6pGk.jpg)
lye or baking soda? never had luck getting them to brown up as well as yours have, nicely done
:dunno:lye or baking soda? never had luck getting them to brown up as well as yours have, nicely done
Baking soda bath. I bake the soda at 400 on a cookie sheet for like an hour to increase the alkalinity. I also use an egg wash to really get the color. Haven't broke down and bought lye yet, but may.
:dunno:lye or baking soda? never had luck getting them to brown up as well as yours have, nicely done
Baking soda bath. I bake the soda at 400 on a cookie sheet for like an hour to increase the alkalinity. I also use an egg wash to really get the color. Haven't broke down and bought lye yet, but may.
where did you learn about the baking the soda trick? you just line the baking sheet with foil and spread a layer of soda out?
(https://uploads.tapatalk-cdn.com/20200315/ecbd97acf7af39ca453557331cdc6e34.jpg)
Mmm bread
My favorite. Fresh soft pretzels. Problem is eating them all before they stale.(https://uploads.tapatalk-cdn.com/20191109/5d3a58b9418de92e3fd6598e42665d88.jpg)
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what pan is that? can’t tell on mobileI believe it is a Chicago Hardware Foundry hammered cast iron chicken fryer. It doesn’t have a brand marking, just 89 on the bottom. Likely manufactured between 1900-1930. It’s about 4” deep. Pic with the lid below.
looks like a deep dish cast iron fry pan or sauce pan?
My favorite. Fresh soft pretzels. Problem is eating them all before they stale.(https://uploads.tapatalk-cdn.com/20191109/5d3a58b9418de92e3fd6598e42665d88.jpg)
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POST THE RECIPE
(https://uploads.tapatalk-cdn.com/20200319/3d6a5618a8f571cc5ee45dcb8a847ace.jpg)
Oh hey
I think this is the same pan:it’s very nice
eBay link (https://www.ebay.com/itm/Vtg-CHICAGO-HARDWARE-FOUNDRY-89-Hammered-Cast-Iron-Skillet-Chicken-Fryer-J533/153465407086?_trkparms=aid%3D555018%26algo%3DPL.SIM%26ao%3D1%26asc%3D225074%26meid%3D614ec47158194a25943139dc98fd407e%26pid%3D100005%26rk%3D2%26rkt%3D12%26mehot%3Dpf%26sd%3D233427670876%26itm%3D153465407086%26pmt%3D1%26noa%3D0%26pg%3D2047675%26algv%3DSimplAMLv5PairwiseWeb&_trksid=p2047675.c100005.m1851)
v cool, 8mp. what did she do to maintain it? just oil or whatNot sure. You basically have to intentionally harm old cast iron to make it unrecoverable to a good state, so I don’t think anything special.
once a week (sunday) I take my cast iron and scrub the living crap out of it in a sink full of hot water and a half cup of dawn. usually let it soak in it for 1 hour after the scrub. Then I air dry it in the sun on my deck. keeps it at optimal cleanness and readiness to cook.
once a week (sunday) I take my cast iron and scrub the living crap out of it in a sink full of hot water and a half cup of dawn. usually let it soak in it for 1 hour after the scrub. Then I air dry it in the sun on my deck. keeps it at optimal cleanness and readiness to cook.
(https://uploads.tapatalk-cdn.com/20200321/efa6b13c6ea4e30c3be9d8a25ea4bedf.jpg)
straight off the block cheese work?
pretzel picDid you make a cheese sauce to go with? I gotta be honest, i like mine with cream cheese
Actually, I have a girthy tube of chorizo in the fridge at this very moment. Might get down on that. Post recipe.I more or less did this one but cooked chorizo before sauteing everything and obviously no andouille
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Actually, I have a girthy tube of chorizo in the fridge at this very moment. Might get down on that. Post recipe.Make some dirty rice with that SOB. That's what imma gonna do.
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I'm gonna make bagels now that I have this vat of baked soda waterWell my bagels actually just turned out as more pretzels?
Amazing story sdThank you, may change my name to StoryTellerSteve
I did not see the salsa thing coming, amaze
(https://uploads.tapatalk-cdn.com/20200328/177c96c1fb868885a8282df7571c66da.jpg)I want that
(https://uploads.tapatalk-cdn.com/20200329/913ed891d260a83e28268d07f22c3265.jpg)
Fajita night
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(https://uploads.tapatalk-cdn.com/20200329/913ed891d260a83e28268d07f22c3265.jpg)
Fajita night
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(https://media3.giphy.com/media/5VZ1D8mlXYtsk/source.gif)
(https://uploads.tapatalk-cdn.com/20200329/913ed891d260a83e28268d07f22c3265.jpg)
Fajita night
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(https://uploads.tapatalk-cdn.com/20200329/913ed891d260a83e28268d07f22c3265.jpg)We eating those flowers or are they just there to be pretty and crap?
Fajita night
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(https://uploads.tapatalk-cdn.com/20200329/913ed891d260a83e28268d07f22c3265.jpg)You stole this from Instagram and nothing you say will convince me otherwise.
Fajita night
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Tomorrow's loaf, been brewing since this morning, should be bubbly and ready to go in the morningare you doing a cold rise overnight?
(https://uploads.tapatalk-cdn.com/20200329/27668fcdf205e5b591c2fe2867eed829.jpg)
This one is an 80% hydration, low yeast for a 24 hr room temp rise - 1g yeast to 400g flour. Similar to the Jim Lahey no-knead method.Tomorrow's loaf, been brewing since this morning, should be bubbly and ready to go in the morningare you doing a cold rise overnight?
(https://uploads.tapatalk-cdn.com/20200329/27668fcdf205e5b591c2fe2867eed829.jpg)
ap or bread flour?
i’ve been doing-
mix dough/knead in kitchenaid
rise on counter for a few hours
punch down, fold, knead
cold rise in fridge overnight
wake up and put it back on counter and proof for a couple hours or more then bake
Seems like a good time to explore sour doughs.Yeah it really is. Brb, starting a starter
i’ve been doing-This seems good. As far as I can tell, super long cold rise is the ideal. Even 3-5 days. The changes aren't that drastic, but overall a benefit if you can plan ahead.
mix dough/knead in kitchenaid
rise on counter for a few hours
punch down, fold, knead
cold rise in fridge overnight
wake up and put it back on counter and proof for a couple hours or more then bake
Ok, now we're talkingwtf?!!!
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Ok, now we're talking
(https://uploads.tapatalk-cdn.com/20200329/c0bbe3be6936eb2c4f37dc9a61961f70.jpg)
Yep, it's heavenlyOk, now we're talking
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Did you get a nice alcohol smell when you checked it this am? My favorite part of no knead or starters.
https://twitter.com/izzy_klee/status/1244331766162300928tough luck mich, clams hE and I are gonna post 'em all
https://twitter.com/izzy_klee/status/1244331766162300928
Looks like bagels! Did you boil in just water?
I could look this up, but can you order Costco online? If so, how quickly is it delivered? I'm in the mood for some noods.
Made some bagels
cDubya I remember last year you had a super secret ramp spot. iirc you said it would take a year or two to really know if it would be reliable. How’s it looking this year?I do! I planted ramps from seed 3 years ago now, and the spot has produced plants the past 2 years. Sadly, general consensus is to let a patch grow for 7 years before starting to harvest from it. Ramps don't fully mature until they've had 7 years of life cycle. (Anything younger than that doesn't yet produce seed pods, and therefore is not sustainable)
Gotcha. Well hopefully that patch continues to mature! :thumbs:cDubya I remember last year you had a super secret ramp spot. iirc you said it would take a year or two to really know if it would be reliable. How’s it looking this year?I do! I planted ramps from seed 3 years ago now, and the spot has produced plants the past 2 years. Sadly, general consensus is to let a patch grow for 7 years before starting to harvest from it. Ramps don't fully mature until they've had 7 years of life cycle. (Anything younger than that doesn't yet produce seed pods, and therefore is not sustainable)
So, yeah, I have a patch, but now that I know theyve established, I'll have to wait another 4 before touching it.
Welp, I looked up ramps and see they are a type of wild onion. I just ate a few from my yard the other day. They are very strong tasting and make your breath stink for days. I grew up in Western Kansas and they grow wild there in pastures. I would pick them in the spring and would sauté them. I would put them on grilled cheese sandwiches and on hamburgers. I had quit eating them around HS time due to bad breath problem. :DI enjoy them in scrambled eggs
Scrambled eggs, fried potatoes, grilled cheese, homemade cheddar biscuits, we put em in everything we can.Welp, I looked up ramps and see they are a type of wild onion. I just ate a few from my yard the other day. They are very strong tasting and make your breath stink for days. I grew up in Western Kansas and they grow wild there in pastures. I would pick them in the spring and would sauté them. I would put them on grilled cheese sandwiches and on hamburgers. I had quit eating them around HS time due to bad breath problem. :DI enjoy them in scrambled eggs
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Just popped this bad boy in the ovenThose look like “party potatoes” in my parts
(https://uploads.tapatalk-cdn.com/20200413/89182119dc8d9e1608044e3f19e20d34.jpg)
We called them funeral potatoesJust popped this bad boy in the ovenThose look like “party potatoes” in my parts
(https://uploads.tapatalk-cdn.com/20200413/89182119dc8d9e1608044e3f19e20d34.jpg)
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Yeah, funeral potatoes.funeral potatoes here, or alternatively "fat potatoes"
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Detroit-ish style pizza today:Wow, nice work
(https://uploads.tapatalk-cdn.com/20200420/5aa0703582f8c0aefdac8c808aba8031.jpg)
Nice instagram photo, nonetheless. You're like the Forrest Gump of ramps.Lol, the gf insists on me taking photos of all this stuff for her to post on FB and rub it in her coworkers stupid faces.
YO LOSERS, CHECK OUT MY BF'S RAMPS!Lmao.
I'm thinking enchiladas tonightShare your recipe please
Looks awesome. Fine work clams.thanks, they were good
Looks awesome. Fine work clams.thanks, they were good
not my recipe though, it’s from the new york times
It's not the best presentation/photo, but tonight's Asian pork belly with ramp mashed potatoes is amazing. (https://uploads.tapatalk-cdn.com/20200420/21b9f0d52a5845a80864481e578948f2.jpg)I make fun of pork belly all the time but I would eat that and take pics and brag about it
(https://uploads.tapatalk-cdn.com/20200430/fb5f712579ea480ace61dd21bd935637.jpg)Mother of god that looks great
#PRETZELTIME(https://uploads.tapatalk-cdn.com/20200430/604a7ea0cba089021fccd14a8be3da09.jpg)Pretzel day!
My dudes, this cheese sauce(https://uploads.tapatalk-cdn.com/20200430/f8feac632017dbeb0b4bedecf857d7d5.jpg)
For the sauce:
9 gaujillo chiles, seeds removed but keep the veins (you could use New Mexico as well, or ancho or mix if you needed)
1.5 cups of water
2 cloves of garlic roughly chopped
2 whole cloves crushed
a couple good grinds of black pepper
1/4 tsp or so of dried Mexican oregano (not Greek --- I'd just skip if I only had Greek)
salt to taste (it will be more than you think)
Toast the chiles on a griddle (medium heat) --- keeping them flat as possible with a spatula. You only need a few seconds for each one. You don't want them to burn or else you'll get a pretty bitter sauce.
After they've been toasted put them in a small pan can cover them with water. Bring to a simmer and then let cook for about five minutes. Remove from heat and let them sit for ten minutes or so --- they should be pretty plump and squishy. Strain the water and then tear into smaller pieces.
In a blender, put 1/2 cup of water, the garlic and the cloves. Blend really well. Slowly add the chiles (adding the additional cup of water a you go along). You really want this blended well. Pour the sauce through a fine sieve mesh into a bowl, pressing if needed. If you have a good blender you shouldn't have to press that hard to strain it, just some good stirring will do. The strained sauce now needs the oregano (I chowder it in the palm of my hand) and salt. It's really important you taste the sauce for enough salt. The salt will cut the bitterness.
The filling:
Really whatever you want. I use the following most of the time:
~ 1.25 lbs potatoes, diced
~ 1 onion finely chopped and salted (I prefer white --- avoid sweet onions)
~ 8 oz cheese cut into little cubes or shredded I guess (I like a sharp cheese here like cotija, but I've been happy with a sharp cheddar too)
~ some protein or whatever (tonight I used 1/2 cup quinoa you could also use cup of cooked ground beef or whatever)
Put the potatoes in salted water and boil them until tender (if you use quinoa you can add them during the last five-ten minutes or so of cooking). Drain and the mix with onions and cheese (mix in meat if using). Add about 1/8 cup of the sauce and mix. Taste for salt.
Assembly:
Make or heat your tortillas (how many depends on how big they are -- normal size corn tortillas you can get about 10-12).
Over lowish heat, heat about 1 tbs of corn oil in a pan large enough to fit whatever tortillas you are using (I like corn, but flour is fine too just don't get those huge burrito size ones). Add the sauce and stir in the oil until its cooked and the oil is incorporated (about ten minutes or so). With a spatula underneath it, dip a tortilla in the cooked sauce. Let it get covered in sauce (about 5 seconds at most) and pull out onto a flat work surface (I use a cutting board). Fill with some of the filling, roll up and put on a big plate you keep warm in the oven. Work fast and repeat with the other tortillas.
For the sauce:
9 gaujillo chiles, seeds removed but keep the veins (you could use New Mexico as well, or ancho or mix if you needed)
1.5 cups of water
2 cloves of garlic roughly chopped
2 whole cloves crushed
a couple good grinds of black pepper
1/4 tsp or so of dried Mexican oregano (not Greek --- I'd just skip if I only had Greek)
salt to taste (it will be more than you think)
Toast the chiles on a griddle (medium heat) --- keeping them flat as possible with a spatula. You only need a few seconds for each one. You don't want them to burn or else you'll get a pretty bitter sauce.
After they've been toasted put them in a small pan can cover them with water. Bring to a simmer and then let cook for about five minutes. Remove from heat and let them sit for ten minutes or so --- they should be pretty plump and squishy. Strain the water and then tear into smaller pieces.
In a blender, put 1/2 cup of water, the garlic and the cloves. Blend really well. Slowly add the chiles (adding the additional cup of water a you go along). You really want this blended well. Pour the sauce through a fine sieve mesh into a bowl, pressing if needed. If you have a good blender you shouldn't have to press that hard to strain it, just some good stirring will do. The strained sauce now needs the oregano (I chowder it in the palm of my hand) and salt. It's really important you taste the sauce for enough salt. The salt will cut the bitterness.
The filling:
Really whatever you want. I use the following most of the time:
~ 1.25 lbs potatoes, diced
~ 1 onion finely chopped and salted (I prefer white --- avoid sweet onions)
~ 8 oz cheese cut into little cubes or shredded I guess (I like a sharp cheese here like cotija, but I've been happy with a sharp cheddar too)
~ some protein or whatever (tonight I used 1/2 cup quinoa you could also use cup of cooked ground beef or whatever)
Put the potatoes in salted water and boil them until tender (if you use quinoa you can add them during the last five-ten minutes or so of cooking). Drain and the mix with onions and cheese (mix in meat if using). Add about 1/8 cup of the sauce and mix. Taste for salt.
Assembly:
Make or heat your tortillas (how many depends on how big they are -- normal size corn tortillas you can get about 10-12).
Over lowish heat, heat about 1 tbs of corn oil in a pan large enough to fit whatever tortillas you are using (I like corn, but flour is fine too just don't get those huge burrito size ones). Add the sauce and stir in the oil until its cooked and the oil is incorporated (about ten minutes or so). With a spatula underneath it, dip a tortilla in the cooked sauce. Let it get covered in sauce (about 5 seconds at most) and pull out onto a flat work surface (I use a cutting board). Fill with some of the filling, roll up and put on a big plate you keep warm in the oven. Work fast and repeat with the other tortillas.
Bitch we’re caramelizing onions here
(https://uploads.tapatalk-cdn.com/20200502/ba82a77e7a967f580e6ed08bff110fcd.jpg)
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These sweet little ladies have a hot date with some burgers and pork tubes tonight so this is a 2 hour operation.Bitch we’re caramelizing onions here
(https://uploads.tapatalk-cdn.com/20200502/ba82a77e7a967f580e6ed08bff110fcd.jpg)
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Cool. I'll check back in like 7 hours to see how they're turning out.
You can post whatever tf you want because I want to see it
Throw up a NSFW tag if you don't mind. LolzYou can post whatever tf you want because I want to see it
crap, this may take awhile..
that looks very flavorful
we should hire AST to cater a summer gE get together once this crap blows overYes definitely
(https://uploads.tapatalk-cdn.com/20200514/64a5ea4dec9a76016c0335235d3645b0.jpg)Wait, where did this broth come from? Also, how long does something like that take you to make from start to finish? Looks very involved.
(https://uploads.tapatalk-cdn.com/20200514/48dfdc6bd5571b5f1ce1e19bc779ca28.jpg)
(https://uploads.tapatalk-cdn.com/20200514/d91585479b8841af8c1687861f334f17.jpg)
Add broth to onions, mix in emulsified verde. Put golden hominy on smoker. Pull some broth out of pot and add buttloads of cilantro, emulsify. Stir in with broth. Add pulled chicken and smoked hominy.
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(https://uploads.tapatalk-cdn.com/20200514/64a5ea4dec9a76016c0335235d3645b0.jpg)Wait, where did this broth come from? Also, how long does something like that take you to make from start to finish? Looks very involved.
(https://uploads.tapatalk-cdn.com/20200514/48dfdc6bd5571b5f1ce1e19bc779ca28.jpg)
(https://uploads.tapatalk-cdn.com/20200514/d91585479b8841af8c1687861f334f17.jpg)
Add broth to onions, mix in emulsified verde. Put golden hominy on smoker. Pull some broth out of pot and add buttloads of cilantro, emulsify. Stir in with broth. Add pulled chicken and smoked hominy.
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Two nights ago I made the spiciest pizza I've ever had, probably a top 3 dish I've ever made in terms of spice. Debated putting this in the Trash Can thread based on how my intestines have reacted, but it was so damn good I couldn't bring myself to do it.Ever tried Truff hot sauce? It's great as a pizza sauce when mixed with marinara. Extra hot is better than the other two varieties though.
Damn, AST. I'm fuckin jealous.
casamigosIt's the hottest thing on the block right now.
casamigosIt's the hottest thing on the block right now.
:thumbs: Yes, sir. My uncle is really into it right now. We sip on it out on the golf course.casamigosIt's the hottest thing on the block right now.
a private equity firm that my last company owed a lot of money to sent me a bottle, it was delicious. easily my favorite
Carnitas caseras tonight!Btw I tried your enchilada sauce and ruined it with too much salt but I used a little bit for shredded chicken and nachos
sodium, manWhen you use fresh things and add it on your own there's nothing to worry about!
This is the first I've heard of such an experiment and now I want to do this.https://youtu.be/ZIyKe9VE6o8
oh wow, the kimono taco. looks delcious.delcious? p cool word invention
Konichiwa Senor!Ha
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not a taco, but a regular convenience store food here is a wad of yakisoba noodles in a hotdog bunThis is the kind of content that I subscribe for.
its called soba sando
tortillas are usually used for hotpocket like wraps
That burrito's the capital of barf city usaJust like your face
(https://uploads.tapatalk-cdn.com/20200913/43010a7fbb01a75cb5f44515cd1bf6c9.jpg)
I fried up a couple of pounds of bang bang shrimp, so good
(https://uploads.tapatalk-cdn.com/20200913/43010a7fbb01a75cb5f44515cd1bf6c9.jpg)
I fried up a couple of pounds of bang bang shrimp, so good
it’s corn meal battered then fried then dipped in sauce made of mayo, siracha, red chili sauceIs that hello kitty soy sauce?
the rice is just texmani
But what's the pale item in the bottom right of the frame?
I would eat that every day for the rest of my life. What is the blackened seasoning?
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I'm a total slut for blackened seasoningYes, it’s so horny
I'm a total slut for blackened seasoningYes, it’s so horny
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You guys, I got a bag full of scorpion peppers that come in at 2mil scovilles (jalepenos are around 5000)!!!
What do I even do with these rough customers? Put one in a 20 gallon pot of chili?
If not this then make a hot sauce with them.You guys, I got a bag full of scorpion peppers that come in at 2mil scovilles (jalepenos are around 5000)!!!
What do I even do with these rough customers? Put one in a 20 gallon pot of chili?
The correct use of those is to record yourself eating them along with the ensuing chaos. We win, the internet wins, but you lose. More people win than lose though so the humanitarian in you should do it.
what the actual eff AST
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Jfc that backsplash
how much does that pot weigh?
(https://uploads.tapatalk-cdn.com/20200913/43010a7fbb01a75cb5f44515cd1bf6c9.jpg)
I fried up a couple of pounds of bang bang shrimp, so good
(https://uploads.tapatalk-cdn.com/20200913/43010a7fbb01a75cb5f44515cd1bf6c9.jpg)
I fried up a couple of pounds of bang bang shrimp, so good
And the necrotic dong in the bottom right corner. Did we get to the bottom of this?
AST cooked that in an actual restaurant. There’s no way that’s in a house.In a subway obvs.
Venison Carbonadde tonight, although with smoked axis. A little bacon, stout beer, onions, and garlic. Homemade buttered egg noodles. Very rich but I am content.Dude GTOOMF w/ this crap man. Leave this crap to DBT. eff.
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(https://uploads.tapatalk-cdn.com/20201017/cee385015b617458ff80f660698106b2.jpg)
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Venison Carbonadde tonight, although with smoked axis. A little bacon, stout beer, onions, and garlic. Homemade buttered egg noodles. Very rich but I am content.Dude GTOOMF w/ this crap man. Leave this crap to DBT. eff.
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:confused:
:confused:I think the rationale at the time was that you post food pics sometimes and I was suggesting that AST's food looked lousy when obviously it looks like the greatest crap ever made.
AST : Foodporn as DBT : shittyfoodpornSD gets it
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Go flour imo
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did you brown the shallots and garlic or cook it at all first?Brown bacon, add shallots & brown, add garlic & brown, add potatoes and then immediately broth to cover up. Then the seasoning.
AST, as someone who has been formally on record multiple times for willing to kick your ass for doing incredible things and making me feel like crap in both home projects and cooking things I take some pleasure in telling you I would never eat that raw ass pork. you are now owned.
Yep, no dried out pork for me. 145-150AST, as someone who has been formally on record multiple times for willing to kick your ass for doing incredible things and making me feel like crap in both home projects and cooking things I take some pleasure in telling you I would never eat that raw ass pork. you are now owned.
That leaves more for me as you eat your overcooked pork. Thank you for the extra helping. This is not 1800 when you are not able to freeze pork for 30 days to kill off any undesirable worms or such.
Fresh slaughtered pork cooked to medium rare = a bad time. Any store bought pork or self slaughtered pork, that has already been frozen for a considerable length, cooked to medium rare is on par with and can be better than beef steak medium rare.
Owned to infinity.
That looks like some of the best “eat after a long day of drinking” ever concocted.Yes I was completely wasted when I made it
That looks like some of the best “eat after a long day of drinking” ever concocted.Yes I was completely wasted when I made it
:peek:
making Bratwurst soup tonight! Potatoes, carrots, celery, kraut, and brats obvi
i made chili with sweet potato and mole
i am a chili master, but this was the best of all time. not sure if the sweet potato (j-spec) changed it into something other than chili, i'll leave that determination to the historians
meats were italian sausage and spicy jimmy dean.
I love rosemary. It's great.
not a big rosemary fan but those steaks look so on point, the sear is amazing
did you salt them for a while first or what? the reason I ask is that i’ve been working on my cast iron steak pan sear over the past couple months.
i’ve been doing cast iron in oven 500 degrees for about 45 minutes until that thing is completely hot then no oil/butter for fear of burning the butter
hmm i need to rethink?
were those from a tenderloin? they’ve been on sale in kc for $7 a pound because restaurants aren’t buying
obvs a ribeye guy but man a filet has its place,got one ?? n my bday this week go cats
i bet that idiot AST doesn’t even know how to make stew
baby carrotsI use all the time savers. Those pearl onions? Pre-peeled frozen. There are two whole ones in there now though that I’ll throw in the garbage once it cooks for another hour. Also going to trash the garlic, celery, and that big onion.
DoneHell yeah
(https://uploads.tapatalk-cdn.com/20201108/1eaa466e2398877fd1c9ba1abb6648e4.jpg)
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No beans.
Should I buy a Sous Vide?
Should I buy a Sous Vide?
Absolutey
Should I buy a Sous Vide?
Absolutey
Do the side immersion things work very well?
Yes. Just a simple water circulator with heater in it. Works just fine. You don't have to buy a dedicated sous vide electric pot.Should I buy a Sous Vide?
Absolutey
Do the side immersion things work very well?
That’s the first thing you have posted that I haven’t been jealous of
What is it?
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I thought it was supposed to be purple.
Of course AST kicks ass as a dad too
AST isn’t here to eff around.
Of course AST kicks ass as a dad tooAST isn’t here to eff around.
:ROFL:
I would too. It looks barfy but I assume it rules.
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Guys, I think I might have to make bierocks soon.
AST is that delorean gray grout? if so that stuff peeved me off in my bathroom and in some areas it is darker than in others :shakesfist:
Did you say grill at 800?
I just ordered my sous vide.
Did you say grill at 800?
I just ordered my sous vide.
Yeah, it was rather hot. The quicker the sear the better on these small pork tenderloin roasts. They will sail right past medium rare from the 115 internal temp I set them on the grill at if not seared quickly.
Only thing I hate about the sous vide is that I waited so long to get one. You will enjoy it.
Did you say grill at 800?
I just ordered my sous vide.
Yeah, it was rather hot. The quicker the sear the better on these small pork tenderloin roasts. They will sail right past medium rare from the 115 internal temp I set them on the grill at if not seared quickly.
Only thing I hate about the sous vide is that I waited so long to get one. You will enjoy it.
I’m looking forward to it. You might have already posted this before, but what’s your smoker/grill setup?
I want a breakdown of what you use each one for because I am fascinated. Take your time. Thx.
I’m jealous of every aspect of that post.Yes. So elite. I assume AST has a super manly beard and never pisses inside.
I’m jealous of every aspect of that post.Yes. So elite. I assume AST has a super manly beard and never pisses inside.
I love me some homemade chex mix. Agreed with Clams though on the nuts.
(https://uploads.tapatalk-cdn.com/20201206/d94d09c67c2aca29c3a167f015cd256b.jpg)
This is going to hurt
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Ast
Both my sons are home owners now... what would you recommend as entrty level grill?
Tom
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Certainly not AST but I got a Char Griller for my birthday as my first real grill in 2008 and it was great, lasted for 12 years until my wife got me the same grill this year but with a smoke box added this time. I can do everything on this thing. It's this one and I think they run for only around $150 without the smoke box. Cast Iron grates!
(https://cdn.shopify.com/s/files/1/1960/2909/products/2137-1_727a7e38-6b46-4cc3-9570-cbb47b730e97.jpg?v=1544712217)
Just lasagna(https://uploads.tapatalk-cdn.com/20201206/d94d09c67c2aca29c3a167f015cd256b.jpg)
This is going to hurt
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Please tell me more about this.
Chex Mix SZN (https://uploads.tapatalk-cdn.com/20201206/f3204d657ffb87693976f3677c5ca616.jpg)
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Finally got my CFS on(https://uploads.tapatalk-cdn.com/20201207/2ad8596f48da69ae57eb3f083cc12f94.jpg)That looks great
Finally got my CFS on(https://uploads.tapatalk-cdn.com/20201207/2ad8596f48da69ae57eb3f083cc12f94.jpg)Looks fantastic, what cut did you end up using?
Finally got my CFS on(https://uploads.tapatalk-cdn.com/20201207/2ad8596f48da69ae57eb3f083cc12f94.jpg)Looks fantastic, what cut did you end up using?
What do you guys instapot?Beans, soup, red sauces
The only thing I use it for is potroast
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Finally got my CFS on(https://uploads.tapatalk-cdn.com/20201207/2ad8596f48da69ae57eb3f083cc12f94.jpg)
I find everything I can make in an instantpot is better in an oven or a regular pot
Also we've been cooking a few vegetarian meals to appease a teenage daughter who's worried about the environment (me too) and I got this cookbook and everything I've made is just so ridiculously good and relatively quick and simple:
https://www.amazon.com/gp/product/B00OSTXCW2/ref=dbs_a_def_rwt_hsch_vapi_tkin_p1_i0
you just have to gather all the spices and different lentils but once you get that you can make a ton of healthy, filling weeknight meals
I find everything I can make in an instantpot is better in an oven or a regular pot
Also we've been cooking a few vegetarian meals to appease a teenage daughter who's worried about the environment (me too) and I got this cookbook and everything I've made is just so ridiculously good and relatively quick and simple:
https://www.amazon.com/gp/product/B00OSTXCW2/ref=dbs_a_def_rwt_hsch_vapi_tkin_p1_i0
you just have to gather all the spices and different lentils but once you get that you can make a ton of healthy, filling weeknight meals
I need to get my family liking lentils and beans more because I'm with you, I can make rice/beef/pork/chicken better without the pot. For sake of time, beans seem to be where it's at.
my go-to midwestern flavor is what we call midwestern tacos
-pound o' beef
-spice packet
-water
-ortega taco shells
-shredded cheese
-pace picante sauce
-sour cream
-tomato (optional, duh)
-lettuce (optional, duh)
-chopped up onions (optional, duh)
-if I'm feeling frisky I'll throw some refried beans in a pot as well
my trick is to put shredded cheese in the shell BEFORE you put the ground beef in so you get it melted a little and mixed in with grease. You can still obviously put shitloads on top as well
I'm really hoping this has leftovers so we can get a sweet lunch#ack photo of this stuff floating around in noodles with corn, peas, and gravy.
my go-to midwestern flavor is what we call midwestern tacos
-pound o' beef
-spice packet
-water
-ortega taco shells
-shredded cheese
-pace picante sauce
-sour cream
-tomato (optional, duh)
-lettuce (optional, duh)
-chopped up onions (optional, duh)
-if I'm feeling frisky I'll throw some refried beans in a pot as well
my trick is to put shredded cheese in the shell BEFORE you put the ground beef in so you get it melted a little and mixed in with grease. You can still obviously put shitloads on top as well
A midwestern staple. To really set Taco Tuesday over the top, try making your own taco seasoning. I recommend Alton Brown's recipe.
my go-to midwestern flavor is what we call midwestern tacosa.k.a. “mom’s taco’s”
-pound o' beef
-spice packet
-water
-ortega taco shells
-shredded cheese
-pace picante sauce
-sour cream
-tomato (optional, duh)
-lettuce (optional, duh)
-chopped up onions (optional, duh)
-if I'm feeling frisky I'll throw some refried beans in a pot as well
my trick is to put shredded cheese in the shell BEFORE you put the ground beef in so you get it melted a little and mixed in with grease. You can still obviously put shitloads on top as well
lol
Same. Pace or tomatoes. No need for both
Good call on cheese before meat
I prefer hard shell but have been mostly going nacho on taco night.
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what I'm saying is I'm never chopping tomatoes for taco tuesday ever again
my go-to midwestern flavor is what we call midwestern tacosa.k.a. “mom’s taco’s”
-pound o' beef
-spice packet
-water
-ortega taco shells
-shredded cheese
-pace picante sauce
-sour cream
-tomato (optional, duh)
-lettuce (optional, duh)
-chopped up onions (optional, duh)
-if I'm feeling frisky I'll throw some refried beans in a pot as well
my trick is to put shredded cheese in the shell BEFORE you put the ground beef in so you get it melted a little and mixed in with grease. You can still obviously put shitloads on top as well
also, anyone who even pretends to be a taco aficionado knows that Taco Night in America (thursday nights) is > taco tuesday
my go-to midwestern flavor is what we call midwestern tacosa.k.a. “mom’s taco’s”
-pound o' beef
-spice packet
-water
-ortega taco shells
-shredded cheese
-pace picante sauce
-sour cream
-tomato (optional, duh)
-lettuce (optional, duh)
-chopped up onions (optional, duh)
-if I'm feeling frisky I'll throw some refried beans in a pot as well
my trick is to put shredded cheese in the shell BEFORE you put the ground beef in so you get it melted a little and mixed in with grease. You can still obviously put shitloads on top as well
also, anyone who even pretends to be a taco aficionado knows that Taco Night in America (thursday nights) is > taco tuesday
This is a pro tip. Taco Thursday is also Nacho Friday or Nacho Saturday (lunch)
My 6 year old’s favorite food is the Old El Paso taco kit, but Mrs. Hamburg uses ground chicken instead of ground beef.
About one every other week Mrs. Hamburg accidentally asks the kids what they want for dinner & the 6 year old pounces at the taco opportunity.
Who's going to be the alpha-Midwesterner to post their nacho recipe with velveeta, ro-tel, and cream o'mushroom soup [secret ingredient!!]
just use ground beef in the damn tacos, wtf is happening with today's cancel culture :dunno:
just use ground beef in the damn tacos, wtf is happening with today's cancel culture :dunno:Too expensive (in the store and also cardiologist bills).
We have done ground turkey (it was all we had at the moment) in spaghetti sauce... not good. It is kind of OK in chili though.Chilli is definitely another one you can get away with all kinds of meat since the seasoning is like 95% of the flavor. You can bet that any restaurant that sells chilli is just putting in whatever was about to go bad.
we've been cooking a few vegetarian meals to appease a teenage daughter who's worried about the environment (me too)
Burger night. Sautéed jalapeños & onions with ancho honey sauce & white cheddar. On brioche with dill pickles & Hellmann’s.
(https://uploads.tapatalk-cdn.com/20201210/316cf4f9e52d0661a87014aeb68d22bf.jpg)
(https://uploads.tapatalk-cdn.com/20201210/fa3d97519a1144ba50aa748a9274773f.jpg)
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Burger night. Sautéed jalapeños & onions with ancho honey sauce & white cheddar. On brioche with dill pickles & Hellmann’s.Yes
(https://uploads.tapatalk-cdn.com/20201210/316cf4f9e52d0661a87014aeb68d22bf.jpg)
(https://uploads.tapatalk-cdn.com/20201210/fa3d97519a1144ba50aa748a9274773f.jpg)
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i have a pork loin sitting in garlic, rosemary and sage right now, btw. medium level of excited to eat it later.
Burger night. Sautéed jalapeños & onions with ancho honey sauce & white cheddar. On brioche with dill pickles & Hellmann’s.
(https://uploads.tapatalk-cdn.com/20201210/316cf4f9e52d0661a87014aeb68d22bf.jpg)
(https://uploads.tapatalk-cdn.com/20201210/fa3d97519a1144ba50aa748a9274773f.jpg)
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whatever, I'm sure it sucked
hey @Fldermaus, don't get me all cheese dip horny and then leave. :shakesfist:
Burger looks slightly overcooked. :surprised:(https://uploads.tapatalk-cdn.com/20201210/731cbf79d153305a5d101de3dd41e123.jpg)
Burger night. Sautéed jalapeños & onions with ancho honey sauce & white cheddar. On brioche with dill pickles & Hellmann’s.
(https://uploads.tapatalk-cdn.com/20201210/316cf4f9e52d0661a87014aeb68d22bf.jpg)
(https://uploads.tapatalk-cdn.com/20201210/fa3d97519a1144ba50aa748a9274773f.jpg)
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The onions on that burger look like they've been cooked beyond al dente.(https://uploads.tapatalk-cdn.com/20201210/7aa5d7c5c9f40e5838c50d1da1f9ac44.jpg)
we've been cooking a few vegetarian meals to appease a teenage daughter who's worried about the environment (me too)
i'm glad at least one of you feels guilty.
you should tell her that by far the biggest impact she can have is to choose not to reproduce and that what she eats or doesn't is very close to meaningless in comparison.
That's not really a choice she can make now
It’s really hard too because meat is so delicious
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P sure I live about 3 miles away from AST, and yet he's never invited me over for brunch :blank:
are those potatoes or plantains :lol:
just kidding looks ridiculously good
P sure I live about 3 miles away from AST, and yet he's never invited me over for brunch :blank:
:Wha:
Come over for a beer right now no cap. Play your cards right and we will be brunching in no time.
P sure I live about 3 miles away from AST, and yet he's never invited me over for brunch :blank:
:Wha:
Come over for a beer right now no cap. Play your cards right and we will be brunching in no time.
White Rock area, right? I'm near SMU. Here in a few months I will gladly take you up on that offer.
What are the pros and cons compared to cast iron?
What’s your seasoning routine?(https://uploads.tapatalk-cdn.com/20201213/77cc0b01fc1ac253b9241adb623b4c5f.jpg)
What are the pros and cons compared to cast iron?
Lifetime durability like cast iron but significantly better/smoother cooking surface. Some claim it is the most “nonstick” material available and does not wear out like traditional nonstick pans. Time will tell.
What are the pros and cons compared to cast iron?
Lifetime durability like cast iron but significantly better/smoother cooking surface. Some claim it is the most “nonstick” material available and does not wear out like traditional nonstick pans. Time will tell.
Can you forge them into high-carbon steel melee weapons in a Doomsday scenario, or would the seasoning process introduce impurities in the forge welding process that would cause delamination?
When you need a quick bite to eat do you just whip up that ridiculous crap instead of like Kraft single and wonder bread grilled cheesers?
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Treated myself to some new pans, set of 3 Misen Carbon Steel skillets that I have been seeing advertised all over the place. They are beautiful, but be prepared to season. Seasoning these took from 8am-2:30pm today nonstop. That was all at the same time.Make sure to updates on the pans. I’ve been wondering about these myself.
Maiden voyage is for sweet potato soup. 2 jumbo onions & a large pepper in the large pan, 2lbs carrots in the small pan. So far, loving them. Smooooooth surface, no-stick, tosses really well with great curve on the pan edges.
Can not wait to see what else these bad boys can accomplish.
(https://uploads.tapatalk-cdn.com/20201213/bbc31fe8e91c62a5926bbc212c9793a0.jpg)
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Treated myself to some new pans, set of 3 Misen Carbon Steel skillets that I have been seeing advertised all over the place. They are beautiful, but be prepared to season. Seasoning these took from 8am-2:30pm today nonstop. That was all at the same time.Make sure to updates on the pans. I’ve been wondering about these myself.
Maiden voyage is for sweet potato soup. 2 jumbo onions & a large pepper in the large pan, 2lbs carrots in the small pan. So far, loving them. Smooooooth surface, no-stick, tosses really well with great curve on the pan edges.
Can not wait to see what else these bad boys can accomplish.
(https://uploads.tapatalk-cdn.com/20201213/bbc31fe8e91c62a5926bbc212c9793a0.jpg)
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Also have you tried that gross thing where they blow on the egg?
I’m in.P sure I live about 3 miles away from AST, and yet he's never invited me over for brunch :blank:
:Wha:
Come over for a beer right now no cap. Play your cards right and we will be brunching in no time.
White Rock area, right? I'm near SMU. Here in a few months I will gladly take you up on that offer.
Oh, and no egg blowing. I do not even what that is and am terrified to google it.No prob. I’ll do it for you.
Oh, and no egg blowing. I do not even what that is and am terrified to google it.No prob. I’ll do it for you.
https://www.pinterest.ca/pin/629800329126625032/
Like, do you even know how good a goat cheese quesadilla dipped in this sweet potato soup is going to be? Boom, 5 minute meal now that I have the soup & goat cheese and always have tortillas at the house.
Like, do you even know how good a goat cheese quesadilla dipped in this sweet potato soup is going to be? Boom, 5 minute meal now that I have the soup & goat cheese and always have tortillas at the house.
yes, I know it. and it makes me mad as hell.
Fried chicken night at my house is a big deal after all the vegetarian bullshit and also I make very good fried chicken. Like it'll be hard to order it at a restaurant outside of places known exclusively for their really good chicken because mine will be better
Fried chicken night at my house is a big deal after all the vegetarian bullshit and also I make very good fried chicken. Like it'll be hard to order it at a restaurant outside of places known exclusively for their really good chicken because mine will be better
Any fried chicken pro-tips?
I've done the Momofuku recipe and had the best success with that. Usually I just hate making fried chicken because I end up with a god awful mess.
Fried chicken night at my house is a big deal after all the vegetarian bullshit and also I make very good fried chicken. Like it'll be hard to order it at a restaurant outside of places known exclusively for their really good chicken because mine will be better
(https://uploads.tapatalk-cdn.com/20201214/cba5cc2fbc51b863b4da4285091932e1.jpg)
I did my best to recreate The Dang Quesadilla from The Chef in mhk. It was pretty good, still not as good the OG.
You are gonna love that pan cDubAlready in love. We got an 8 piece set and I can't wait to break everything in.
AST, what kind of soup? Looks tasty AF!
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cDub GF made Stromboli while I'm at work tonight. Love that woman... (https://uploads.tapatalk-cdn.com/20201216/4fe7daa277bc1e8f9a0a279670c55752.jpg)(https://media1.giphy.com/media/l41lXkx9x8OTM1rwY/giphy.gif)
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(https://uploads.tapatalk-cdn.com/20201216/4f1084118110c8725c991cb6a8027c62.jpg)
(https://uploads.tapatalk-cdn.com/20201216/e1c446165a5c26b3b744d6d24e306b7a.jpg)
with chopsticks just to flex. smdh my damn head.
with chopsticks just to flex. smdh my damn head.
Some of those damn noodles were like 14” long. A fork and/or spoon would not suffice. I was not about to cut them because I am not 8.
with chopsticks just to flex. smdh my damn head.
Some of those damn noodles were like 14” long. A fork and/or spoon would not suffice. I was not about to cut them because I am not 8.
How do you prepare your oignon soup?
i dunno about them egg noodles.
perfect french onion soup weather. based on how much i like it, i should eat it like 50 times a year and like a dumbass i only eat it like 3 times a year.
for this soup. i'm a traditionalist.
Have you ever had garlic noodles? (vietnamese). I too enjoy traditional french onion soup, but onion/garlic/butter egg noodles sounds delish.
dumb question but home made broth?
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Have you ever had garlic noodles? (vietnamese). I too enjoy traditional french onion soup, but onion/garlic/butter egg noodles sounds delish.
it does sound good, but if it's french onion soup i want a slice of bread and a mound of toasted up cheese on top of it.
I like mixing some port and egg into my onion soup at the very end.
It's just a mix of egg yolk and port. Old school Lyonnaise style.I like mixing some port and egg into my onion soup at the very end.
port, yes. the sweetness and richness is essential. egg, no. that's weird and gross.
It's fried chicken nightNice!
I am getting all horned up for some fried chicken over here now.
what kind of oil? peanut?Whole foods canola oil (for health)
I would like to hear more about the health benefits of canola oil.*whole foods* canola oil
canned green beans is another food i should eat much more often than i do.I like canned green beans more than fresh ones :surprised:
yes, they're better canned.
Same. Fiance is a snob about it. So, I eat canned GB on the weekends when she works. :)canned green beans is another food i should eat much more often than i do.I like canned green beans more than fresh ones :surprised:
they're different foods. it's like being all "i'm more of a cucumber fan, myself, never cared for pickles."Good analogy
Can fresh green beans be a top tier side dish? Yes.
Are most fresh green beans you get served not that great? Also yes.
Agreethey're different foods. it's like being all "i'm more of a cucumber fan, myself, never cared for pickles."Good analogy
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Made some latkesI love the combination of kosher food with uncleaned beast. Similar to my love of the chicken resist at So Long. Eating an egg on a chicken breast feels deliciously wrong.
Mushrooms and onions on the side? I don't think I've ever had mushrooms and onions with my B&G.
i made b&g today too, great minds, man
what are latkes? hash browns?
i made b&g today too, great minds, manShredded potatoes and onion at about 3 to 1 ratio, eggs and breadcrumbs to bind. Fried in chicken schmaltz traditionally, but I just had bacon fat
what are latkes? hash browns?
Yes, what is the dough? Just pizza dough?Yeah, whatever you prefer for that, works for this. We do add about 1/2tbsp of honey to ours, but pretty basic. Oh, and fresh grated Asiago on top. For funsies.
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ramps would be good in thereWe'll see, come April!
Had to one up the gf's Stromboli. Added mushrooms and banana peps. Added TOO much filling, so the center was a little less baked through than we prefer. Still, turned out alright. (https://uploads.tapatalk-cdn.com/20201220/f554750a70fb63ba18907425de3f0ea2.jpg)(https://uploads.tapatalk-cdn.com/20201220/edcafc9d6ec70f3df0bd382b1cca872f.jpg)(https://uploads.tapatalk-cdn.com/20201220/2d27bbec2baffe8e722ef83e189a495e.jpg)I would eat that every day of my life until I had a heart attack
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Had to one up the gf's Stromboli. Added mushrooms and banana peps. Added TOO much filling, so the center was a little less baked through than we prefer. Still, turned out alright. (https://uploads.tapatalk-cdn.com/20201220/f554750a70fb63ba18907425de3f0ea2.jpg)(https://uploads.tapatalk-cdn.com/20201220/edcafc9d6ec70f3df0bd382b1cca872f.jpg)(https://uploads.tapatalk-cdn.com/20201220/2d27bbec2baffe8e722ef83e189a495e.jpg)Pre cook the shrooms. They let out waaay too much water when they cook.
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You are 1000% right. I even told the gf beforehand that I might precook them. Made the wrong choice lolHad to one up the gf's Stromboli. Added mushrooms and banana peps. Added TOO much filling, so the center was a little less baked through than we prefer. Still, turned out alright. (https://uploads.tapatalk-cdn.com/20201220/f554750a70fb63ba18907425de3f0ea2.jpg)(https://uploads.tapatalk-cdn.com/20201220/edcafc9d6ec70f3df0bd382b1cca872f.jpg)(https://uploads.tapatalk-cdn.com/20201220/2d27bbec2baffe8e722ef83e189a495e.jpg)Pre cook the shrooms. They let out waaay too much water when they cook.
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I love mushrooms and have made that mistake when making pizzaYou are 1000% right. I even told the gf beforehand that I might precook them. Made the wrong choice lolHad to one up the gf's Stromboli. Added mushrooms and banana peps. Added TOO much filling, so the center was a little less baked through than we prefer. Still, turned out alright. (https://uploads.tapatalk-cdn.com/20201220/f554750a70fb63ba18907425de3f0ea2.jpg)(https://uploads.tapatalk-cdn.com/20201220/edcafc9d6ec70f3df0bd382b1cca872f.jpg)(https://uploads.tapatalk-cdn.com/20201220/2d27bbec2baffe8e722ef83e189a495e.jpg)Pre cook the shrooms. They let out waaay too much water when they cook.
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(https://uploads.tapatalk-cdn.com/20201221/8a98eeb75408553d609b2c256ade6444.jpg)Niiiiiice
back to stromboli: do you dip it in anything? ranch? marinara? bbq sauce? blue cheese?If anything, yeah, we use homemade marinara sauce. But storebought should suffice. And ranch could be tasty too.
submitted for review: NACHO CHEEZI mean, if you wanna flood aggie it up, sure.
submitted for review: NACHO CHEEZThis now qualifies as “nachos”
submitted for review: NACHO CHEEZThis now qualifies as “nachos”
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Christ, is there anything that Tom can't do?
Christ, is there anything that Tom can't do?
I haven't seen any stromboli pics from Tom.
@IPA4Me Our family too has been on the Hello Fresh game for the last 9 months. Really has helped me become more comfortable cooking. However my plates never turn out looking very good.It has really added variety to our cooking. I never would have tried all the different seasonings and such on my own.
I toast eggs are not only one of the easiest but also one of the best breakfast items imho. Sopping up the egg yolk with the toast cutout...My grandpa told me he invented that.
(https://uploads.tapatalk-cdn.com/20201224/f526ebebf3a9716fe3bd5f2a0b1fd92b.jpg)
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I think AST has caused this threat to collectively up it's game
I toast eggs are not only one of the easiest but also one of the best breakfast items imho. Sopping up the egg yolk with the toast cutout...My grandpa told me he invented that.
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I ated too many tamales.
Not sure what you’re implying....I toast eggs are not only one of the easiest but also one of the best breakfast items imho. Sopping up the egg yolk with the toast cutout...My grandpa told me he invented that.
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It's a helluva thing, when a person realizes adults that he has trusted have been lying to him his entire life.
on my third of the morning
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Making a huge helping of Balsamic-honey-lime tossed Serrano Brussels. Also making garlic-Parmesan mashed potatoes but those are boring pics.
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Did you mandolin those sprouts?
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Mrs8 says yesterday she has leftover roll dough... what to do?Christ, is there anything that Tom can't do?
I haven't seen any stromboli pics from Tom.
Making a huge helping of Balsamic-honey-lime tossed Serrano Brussels. Also making garlic-Parmesan mashed potatoes but those are boring pics.
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landmark chard has been one of my favorites for at least 20 years
Mrs8 says yesterday she has leftover roll dough... what to do?Christ, is there anything that Tom can't do?
I haven't seen any stromboli pics from Tom.
Boys here tomorrow for Italian sausage soup so I said I got an idea.
Over stuffed the crap out of the first one before we even got the cheese on.
We'll let you know how they turned out in 30 mins.
Tom(https://uploads.tapatalk-cdn.com/20201225/e9358cd8baba8194ee7d71bc70a4f375.jpg)(https://uploads.tapatalk-cdn.com/20201225/6b3b9bc680d8907c16d07b26de66a5f7.jpg)(https://uploads.tapatalk-cdn.com/20201225/a53ffe058feb901192a4b22935423f74.jpg)
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4 hours on the smokerOh hell yes
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Merry Christmas gE.cNice mocat. That looks so damn good.
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that’s cooked perfectlyHoly crap
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we did hasselback potato gratin, dry aged prime strip, sea scallops, shrimp, green beans
You making a Detroit-style pizza, bauce?
This is exciting
Only error, slightly more dough than needed. Will address on my 2nd run.
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NACHOMASTER
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why are there sushi boats? what is that about?
its like a fun way of serving sushi and sashimi common to traditional olde timey hotels and restaurants. I got one for christmas :)Ok I didn’t know if there was some specific story about it. I am pro sushi boat.
the sushi is just from the grocery store tho
actually my first experience with the sushi boat was crushing a "Love Boat" with my bro back in the day at MHK j-staurant Green Tea
Need a boat to catch fish
The sushi place that we go to has sushi boats!its like a fun way of serving sushi and sashimi common to traditional olde timey hotels and restaurants. I got one for christmas :)Ok I didn’t know if there was some specific story about it. I am pro sushi boat.
the sushi is just from the grocery store tho
actually my first experience with the sushi boat was crushing a "Love Boat" with my bro back in the day at MHK j-staurant Green Tea
!!!!
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did detroit pizza suddenly go viral? ive been seeing it getting made everywhere. is it a tik tok thing? or just recency bias?
what makes it detroit is the cheesey exoskeleton? analogous to robocop's armor?
that salad is a nice touch there, ast
like drinking a glass of water after eating a million beersthat salad is a nice touch there, ast
Thanks. Spring mix, goat cheese, cheery tomatoes, dried cranberries, balsamic.
like drinking a glass of water after eating a million beersthat salad is a nice touch there, ast
Thanks. Spring mix, goat cheese, cheery tomatoes, dried cranberries, balsamic.
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i'm going to make one of those detroit sonsabitches pretty soon. this is perfect bread, cheese and grease weather.
in a similar vein, argentina makes a version that is worth some stomach space. just cheese and onions. they look like this.
https://www.youtube.com/watch?v=vyW68hePKOQ
i fully understand now that strombolii are adult hot pocketsThis is a great observation
Gf loves making the Alsatian style, ever since we had one at the Onion festival in Bern, Switzerland. Nasty, nasty stuff. And the worst festival ever. Lol
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Yeah, that's fair haha. Long story short, I hate onions.Gf loves making the Alsatian style, ever since we had one at the Onion festival in Bern, Switzerland. Nasty, nasty stuff. And the worst festival ever. Lol
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alot happening here
Yeah, that's fair haha. Long story short, I hate onions.Gf loves making the Alsatian style, ever since we had one at the Onion festival in Bern, Switzerland. Nasty, nasty stuff. And the worst festival ever. Lol
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alot happening here
AST your detroit pizza looks great.
I honestly think Detroit pizza is good but I think your talents are wasted on it, it is like making the best Ford tempo of all time.
A bit OT but someone blew my mind with a comparo the other day. Pop-tarts are just dessert ravioli.i fully understand now that strombolii are adult hot pocketsThis is a great observation
AST your detroit pizza looks great.
I honestly think Detroit pizza is good but I think your talents are wasted on it, it is like making the best Ford tempo of all time.
Thanks man, I just really like it though.
AST your detroit pizza looks great.
I honestly think Detroit pizza is good but I think your talents are wasted on it, it is like making the best Ford tempo of all time.
Thanks man, I just really like it though.
listen, I have eaten more of it than probably anyone here and it is good, but it has a ceiling.
alright CFS folks like mich.. I thawed some minute steaks and need your CFS recipes/directions here
What's your go to in a hurry cooked meal? Mine is two sausage patties and two eggs. Eating in ten minutes. Done in twenty and I'm filled for hours. I'd show you a pic but I already ate it.
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I like a quick fried egg and cheese sandwich.7/10 is oddly specific
Saturday lunch 7/10 Saturdays
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B&G
Bacon egg
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My stromboli is in the oven. I struggled rolling it.Mine always comes together easy. I just fold it together and seal the end then roll it onto the seal so that is the bottom. I use premade dough from Whole Foods. It comes fresh in bags and is only $2.99. It’s what we use for pizza for the kids too obviously.
This was inspired by pissclams(https://uploads.tapatalk-cdn.com/20201229/303aa894c311d305657350c2c1898a6a.jpg)
B&G
Bacon egg
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i want to go to there
alright CFS folks like mich.. I thawed some minute steaks and need your CFS recipes/directions hereMade chicken fried axis steaks Monday night to go along with left over mashed potatoes & Brussels from Christmas. Also gravy was made because chicken fried.
Man over board!!!The worst
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Ed Gein isn't the end all be all of what is good tbhGo on...
Do any of you use grill mats? I love them. Especially when I marinade some of my meats and you can keep it on it. Cleaner grill and less risk of lost soldiers.Man over board!!!The worst
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I used a grill mat once. Wasn’t a big fan.Do any of you use grill mats? I love them. Especially when I marinade some of my meats and you can keep it on it. Cleaner grill and less risk of lost soldiers.Man over board!!!The worst
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Omg, AST, now we're doing gourmet mushrooms here?? Ugh, if only I could show pics of mine...
Oh crap. My badOmg, AST, now we're doing gourmet mushrooms here?? Ugh, if only I could show pics of mine...
You did and I am super jelly
roll that crap in a pizza dough and bake it at 400 for 25 minutes imo
I had an open faced ravioli at a really fancy restaurant one timeroll that crap in a pizza dough and bake it at 400 for 25 minutes imo
Weirdest ravioli ever.
I had an open faced ravioli at a really fancy restaurant one timeroll that crap in a pizza dough and bake it at 400 for 25 minutes imo
Weirdest ravioli ever.
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It was “deconstructed”I had an open faced ravioli at a really fancy restaurant one timeroll that crap in a pizza dough and bake it at 400 for 25 minutes imo
Weirdest ravioli ever.
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What’s the deal, they didn’t know how to make a proper one?
It was “deconstructed”I had an open faced ravioli at a really fancy restaurant one timeroll that crap in a pizza dough and bake it at 400 for 25 minutes imo
Weirdest ravioli ever.
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What’s the deal, they didn’t know how to make a proper one?
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I was scrolling down and only saw the text and then your child and I was worried for a minute that you were going to sous vide that baby.
The baby has already sous vide for 9 monthsNice
(https://uploads.tapatalk-cdn.com/20201231/d9da14911086a5dc73e0bb90cfc08997.jpg)would you like some romaine to go with all of that dressing?
Chorizo and Burnt End Chili tonight.(https://uploads.tapatalk-cdn.com/20201231/3f46b6090ca3a65c4ca3cacb2a40d89b.jpg)On the one hand this is a beautiful picture, but on the other the compulsive side of me is saying you better break up that block of meat before you sear it into a solid chunk!
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All good, my friend!Chorizo and Burnt End Chili tonight.(https://uploads.tapatalk-cdn.com/20201231/3f46b6090ca3a65c4ca3cacb2a40d89b.jpg)On the one hand this is a beautiful picture, but on the other the compulsive side of me is saying you better break up that block of meat before you sear it into a solid chunk!
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Heck yes, BW. Love using chorizo in my chilli.I think the smokiness of burnt ends and flavor or chorizo are a good tandem.
are you like 300lbs? is your family?
can't wait to kick your ass
When are you going to open up a restaurant?
No better way to kill what you love than to rely on it for income.
Yeah that is all very understandable. I think I speak for everyone when i say it is just incredible seeing what you do. And having tasted your handiwork in ft worth I still think about it sometimes.When are you going to open up a restaurant?
Maybe when I retire. Worked 10 years in the restaurant business and it is a beating. Most risky business, worst work hours, most unreliable work pool on the planet. I enjoy cooking and want to keep it that way.
I tried catering years ago but I was miserable. I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.
Yeah that is all very understandable. I think I speak for everyone when it is just incredible seeing what you do.When are you going to open up a restaurant?
Maybe when I retire. Worked 10 years in the restaurant business and it is a beating. Most risky business, worst work hours, most unreliable work pool on the planet. I enjoy cooking and want to keep it that way.
I tried catering years ago but I was miserable. I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.
I feel like fall 2021 (assuming post-pandemic) we need to get a goEMAW.com tailgate for a cats game and fly you in.
Yeah that is all very understandable. I think I speak for everyone when i say it is just incredible seeing what you do. And having tasted your handiwork in ft worth I still think about it sometimes.When are you going to open up a restaurant?
Maybe when I retire. Worked 10 years in the restaurant business and it is a beating. Most risky business, worst work hours, most unreliable work pool on the planet. I enjoy cooking and want to keep it that way.
I tried catering years ago but I was miserable. I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.
I feel like fall 2021 (assuming post-pandemic) we need to get a goEMAW.com tailgate for a cats game and fly you in.
A good friend of mine is the executive chef at a restaurant in Manhattan. Most of the meals he eats are served to him through a drive-thru window.No better way to kill what you love than to rely on it for income.
For real. I stopped cooking pretty much everything for a good year after I quit catering.
A good friend of mine is the executive chef at a restaurant in Manhattan. Most of the meals he eats are served to him through a drive-thru window.No better way to kill what you love than to rely on it for income.
For real. I stopped cooking pretty much everything for a good year after I quit catering.
SD, wtf did you do to that "gravy"???
Sounds about right lol. Just had to give ya hell! Happy New Year, bud!SD, wtf did you do to that "gravy"???
made it like 4 times too thick for starters
Sounds about right lol. Just had to give ya hell! Happy New Year, bud!SD, wtf did you do to that "gravy"???
made it like 4 times too thick for starters
Yeah that is all very understandable. I think I speak for everyone when i say it is just incredible seeing what you do. And having tasted your handiwork in ft worth I still think about it sometimes.When are you going to open up a restaurant?
Maybe when I retire. Worked 10 years in the restaurant business and it is a beating. Most risky business, worst work hours, most unreliable work pool on the planet. I enjoy cooking and want to keep it that way.
I tried catering years ago but I was miserable. I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.
I feel like fall 2021 (assuming post-pandemic) we need to get a goEMAW.com tailgate for a cats game and fly you in.
Yeah that is all very understandable. I think I speak for everyone when i say it is just incredible seeing what you do. And having tasted your handiwork in ft worth I still think about it sometimes.When are you going to open up a restaurant?
Maybe when I retire. Worked 10 years in the restaurant business and it is a beating. Most risky business, worst work hours, most unreliable work pool on the planet. I enjoy cooking and want to keep it that way.
I tried catering years ago but I was miserable. I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.
I feel like fall 2021 (assuming post-pandemic) we need to get a goEMAW.com tailgate for a cats game and fly you in.
I knew AST IRL before any of you so I'm in.
Do you have an Instagram?
Do you have an Instagram?
Yes.
Yeah that is all very understandable. I think I speak for everyone when i say it is just incredible seeing what you do. And having tasted your handiwork in ft worth I still think about it sometimes.When are you going to open up a restaurant?
Maybe when I retire. Worked 10 years in the restaurant business and it is a beating. Most risky business, worst work hours, most unreliable work pool on the planet. I enjoy cooking and want to keep it that way.
I tried catering years ago but I was miserable. I was quickly gaining customers but quality if life really suffered to to stress and crazy hours.
I feel like fall 2021 (assuming post-pandemic) we need to get a goEMAW.com tailgate for a cats game and fly you in.
I knew AST IRL before any of you so I'm in.
I have long suspected that I know you. Have we discussed this before?
Do you have an Instagram?
Yes.
If you feel comfortable sharing it, would like to have my son follow you. He is showing a lot of interest in the kitchen and gets inspired by stuff on Instagram a lot.
Is your son a food blogger from Italy? If so, he just followed me.
Is your son a food blogger from Italy? If so, he just followed me.
Nope looks like you just got that one all on your own
(https://uploads.tapatalk-cdn.com/20210102/6c92e79c9d54d1d4c05a6bb9c42ad58b.jpg)Yes
72 hour challah dough rise, fingers crossed that I can figure out how to braid it tomorrow
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72 hour challah dough rise, fingers crossed that I can figure out how to braid it tomorrow
Lol(https://uploads.tapatalk-cdn.com/20210102/6c92e79c9d54d1d4c05a6bb9c42ad58b.jpg)
72 hour challah dough rise, fingers crossed that I can figure out how to braid it tomorrow
This is a very clamsian photo.
Does anyone make their own sushi rolls? If so, what type of rice do you use and do you add anything to get it to stick together?
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challah at your boyGood lord
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ThanksDoes anyone make their own sushi rolls? If so, what type of rice do you use and do you add anything to get it to stick together?
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This is the recipe I have used for sushi rice before. The packages of rice I have bought to make it have all said sushi right on it.
https://www.allrecipes.com/recipe/99211/perfect-sushi-rice/
challah at your boy
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Is that a mother rough ridin' pepperocini!Fo Sho
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I'm gonna need to see a cross section before I make any judgment here.(https://uploads.tapatalk-cdn.com/20210110/2c7a0d37e6c52e4dd0f892b6aad8920c.jpg)
challah at your boy
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That looks good. It’s cold af here.
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Third use of my carbon steel Pan. Good lord look at the crust on these chops
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It’s pretty crazy, the non stick, the ability to use it to sear, make a quick sauce/gravy etc.(https://uploads.tapatalk-cdn.com/20210110/c10b0c140aa5efd090c0a9ed0be0b9cb.jpg)
Third use of my carbon steel Pan. Good lord look at the crust on these chops
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Very nice. Loving the carbon steel myself.
Chicken chili tonight and for the next several.Get over to the meal kits thread AST and let us know when this will be available to ship.
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I am making this tonightThat sounds delicious
https://cafedelites.com/pork-loin-recipe/
it is smelling good!
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It's a beef(ground turkey) stroganoff creation. Over noodles and cilantro lime rice(we didn't have enough noodles so made rice too). It's a salad with a bunch of stuff in it, excluding caterpillars.
Great tips. I am going to have to try gelatin, I almost always use arrowroot when I need a thickening boost. Nice to have many arrows in the quiver.Thanks for dunking on me in a very complimentary way
Great tips. I am going to have to try gelatin, I almost always use arrowroot when I need a thickening boost. Nice to have many arrows in the quiver.Thanks for dunking on me in a very complimentary way
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Great tips. I am going to have to try gelatin, I almost always use arrowroot when I need a thickening boost. Nice to have many arrows in the quiver.Thanks for dunking on me in a very complimentary way
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Not a dunk at all. Sure there are applications that gelatin would be far superior to arrowroot.
haven’t seen a ‘boli in a while‘boli the eff up, son. nothing stopping you
fish sauce is stinky
I use your two weird things. Also, strawberries.
hmm what type nuts/almonds, salted and roasted? weird was the wrong adjective tho especially for the blueberries.
fish sauce is stinky
I use it, but it stinks.
Any oatmeal connoisseurs willing to divulge how they kick up their breakfast a notch? I've mainly been doing rolled oats + honey + dried cranberries that have some pomegranate juice to make them sweeter (essentially little pieces of dried up sugar). Might try something weird like fresh blueberries and almonds.
Same here + bananasAny oatmeal connoisseurs willing to divulge how they kick up their breakfast a notch? I've mainly been doing rolled oats + honey + dried cranberries that have some pomegranate juice to make them sweeter (essentially little pieces of dried up sugar). Might try something weird like fresh blueberries and almonds.
PB2
Oh ya. PB + bananas + honey is a good combo.Super hot take here, but I think PB & honey is an absolute horrible combo. Love em both individually, but ppl who make PB & honey sandwiches are weird.
my wife and extended family are now requesting 'bolis. like once a week. we (gE) have created a delicious dense calorie monster.I can now die a happy man.
Any oatmeal connoisseurs willing to divulge how they kick up their breakfast a notch? I've mainly been doing rolled oats + honey + dried cranberries that have some pomegranate juice to make them sweeter (essentially little pieces of dried up sugar). Might try something weird like fresh blueberries and almonds.One of my go-tos is overnight oats. 1/2 cup Rolled oats, tablespoon cocoa (yes it’s a lot and it also makes it taste awesome and it’s good for you), 1 teaspoon brown sugar, dash cinnamon + something else healthy like chia or flax seed. Put it in a mason jar and fill with enough milk of your choice (I’ve always done almond). Then microwave for like 30 seconds to 1 minute next morning. Throw in some blueberries or any fresh fruit for good measure.
Chipotle chicken over cilantro lime rice
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Chipotle chicken over cilantro lime rice
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DBT, may I suggest not using a string trimmer to cut your avocados?
intrigued by that sauce tho
I used my Christmas hambone for red beans and rice but have a shitload of ham still and am making chicken stock all day today that I'll use for ham and bean soup tomorrowI have more ham in the freezer. Will do more.
Made 3 different kinds of pizza for the fam last night. Cheated a bit and just bought dough from Minskys. Did a "deep dish" in cast iron for one. Meat lovers style and some mushrooms. Not really a fan of deep dish pizza but this one was the winner. Did another similar just rolled out thin and on a pizza stone. Good, but just meh. Did a taco style for the last. Took a whole wheat flour tortilla, put it in a cast iron pan, smothered in refried beans, taco meat, and cheddar. Put it on the burner for a bit to get the tortilla crispy and then under the broiler to melt the cheese. Added shredded lettuce, some salsa, and then cut. This one was my fav. Simple and fast, but great.I think your “taco style” pizza was actually a tostada?
love that crapFor real. The ham and bean soup is better than the original ham.
Indeed it was. Dinner was delish.love that crapFor real. The ham and bean soup is better than the original ham.
I've really taken to frying cheese to the outside of grilled cheeses and quesadillas. It's really taken my flat top cooking to the next level.
Made 3 different kinds of pizza for the fam last night. Cheated a bit and just bought dough from Minskys. Did a "deep dish" in cast iron for one. Meat lovers style and some mushrooms. Not really a fan of deep dish pizza but this one was the winner. Did another similar just rolled out thin and on a pizza stone. Good, but just meh. Did a taco style for the last. Took a whole wheat flour tortilla, put it in a cast iron pan, smothered in refried beans, taco meat, and cheddar. Put it on the burner for a bit to get the tortilla crispy and then under the broiler to melt the cheese. Added shredded lettuce, some salsa, and then cut. This one was my fav. Simple and fast, but great.I think your “taco style” pizza was actually a tostada?
Christmas ham bone and bag of fifteen beans on this snowy Sunday. After I cooked the beans, sliced onion, and bone in the pressure cooker, I chunked some ham slices and let it sit on low for a while. Best ham and beans I've had.
Regret not making some cornbread.
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giant scratch baked cinnamon roll
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How big is that? 9 inches/13 inches?
How big is that? 9 inches/13 inches?
That's the best looking food pic you've ever posted TBT. Mole?Chicken breasts and the sauce on them is cream of mushroom, half a bottle of red wine and some parsley. Baked in the oven and then some cojita cheese towards the end.
I've never had a cheese-crusted quesadilla before! :love:
Attn @pissclams Costco has a club pack size walking taco kit available now for 13.99
Attn @pissclams Costco has a club pack size walking taco kit available now for 13.99which location
Attn @pissclams Costco has a club pack size walking taco kit available now for 13.99which location
Saw it at the Lenexa location todayAttn @pissclams Costco has a club pack size walking taco kit available now for 13.99which location
Just saw it on the internets have not seen in the wild myself, be on the lookout, these might be gone in a flash.
AST do you think your cooking or food art picture presentation has improved more over the last year or so?
I think I would do gay w/ AST if he wanted to be my daddy.
chingon, need shots of that bad boy broken open and spilling its gutsToo late! It was great tho. I need to work on my roll to get that perfect dough ratio.
chingon, need shots of that bad boy broken open and spilling its gutsToo late! It was great tho. I need to work on my roll to get that perfect dough ratio.
giant scratch baked cinnamon rollThis thing needs a giant pot of chili by its side.
(https://uploads.tapatalk-cdn.com/20210125/82404251a6453bc9171c09fdc0e6f64c.jpg)
Before you go ham on those joaquin tacos, remember that
(https://cdn.livekindly.co/wp-content/uploads/2019/09/joaquin-phoenix-we-are-all-animals-ad-1-1188734-1-696x917.jpeg)
It's been mulling around in the eye of my mind for a while. Finally saw an appropriate, albeit not perfect opportunity to dust if off and put it to use.Before you go ham on those joaquin tacos, remember that
(https://cdn.livekindly.co/wp-content/uploads/2019/09/joaquin-phoenix-we-are-all-animals-ad-1-1188734-1-696x917.jpeg)
spracs how long have you had this one loaded up in the chamber
Is that a double wall pot for your sous vide?
good lord
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Infuriatinggood lord
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It is just dinner calm down
Great lesson to add an extra pork butt or two every time I fire up the smoker next summer to throw in the freezer for times like this
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How do they hold up in the freezer? Better to leave unshredded? My experience with frozen/thawed pulled pork is that it loses all desirable texture.Great lesson to add an extra pork butt or two every time I fire up the smoker next summer to throw in the freezer for times like this
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I have been doing that with everything I smoke lately. Not because of snow you lucky bastard but due to baby boy.
How do they hold up in the freezer? Better to leave unshredded? My experience with frozen/thawed pulled pork is that it loses all desirable texture.Great lesson to add an extra pork butt or two every time I fire up the smoker next summer to throw in the freezer for times like this
(https://uploads.tapatalk-cdn.com/20210201/0e1b41aae0ba083b2168437fe21e5b7d.jpg)
I have been doing that with everything I smoke lately. Not because of snow you lucky bastard but due to baby boy.
Has anyone else ever had creatures build shelter in their grills? Squirrels in Lenexa do it every year and brake my racks.
Good call. I use to have one, but it tore. I should probably do that soon.Has anyone else ever had creatures build shelter in their grills? Squirrels in Lenexa do it every year and brake my racks.
I think it's a fairly common thing for squirrel, mice and birds to try and use a grill for shelter. I would invest in a cover and tighten up the bottom to keep them from crawling under it.
Love this meal. Need to make it more often. Easy, healthy, delicious.What's the recipe?
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Also I need to try ching's enchiladas againHell yeah
Love this meal. Need to make it more often. Easy, healthy, delicious.What's the recipe?
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(https://uploads.tapatalk-cdn.com/20210130/38d52f8f73e335cc744ee08f5daf1424.jpg)
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Grill on weekend afternoons. Don't let a little cold stop you from cooking outdoors.Good call. I use to have one, but it tore. I should probably do that soon.Has anyone else ever had creatures build shelter in their grills? Squirrels in Lenexa do it every year and brake my racks.
I think it's a fairly common thing for squirrel, mice and birds to try and use a grill for shelter. I would invest in a cover and tighten up the bottom to keep them from crawling under it.
where do you live, dbt?For the past several months, Phoenix. I’m just snow birding tho.
question for my fellow toad in the holers, do you butter both sides of the bread or what?
are preserved oranges similar to preserved lemons? we have an orange tree in our front yard that produces a stupid amount of oranges this time of year.That bean dip is the most overrated ish in the world.
also I'm going to put gates rub on a pork but to braise for the super bowl (don't have a smoker and it'll still be tasty). Making homemade gates sauce too!
https://www.marthastewart.com/340246/barbecue-sauce
and of course so-long dip
Well I rate it appropriately and enjoy it for sentimental reasons when I watch football games so eff offare preserved oranges similar to preserved lemons? we have an orange tree in our front yard that produces a stupid amount of oranges this time of year.That bean dip is the most overrated ish in the world.
also I'm going to put gates rub on a pork but to braise for the super bowl (don't have a smoker and it'll still be tasty). Making homemade gates sauce too!
https://www.marthastewart.com/340246/barbecue-sauce
and of course so-long dip
agreedare preserved oranges similar to preserved lemons? we have an orange tree in our front yard that produces a stupid amount of oranges this time of year.That bean dip is the most overrated ish in the world.
also I'm going to put gates rub on a pork but to braise for the super bowl (don't have a smoker and it'll still be tasty). Making homemade gates sauce too!
https://www.marthastewart.com/340246/barbecue-sauce
and of course so-long dip
are preserved oranges similar to preserved lemons? we have an orange tree in our front yard that produces a stupid amount of oranges this time of year.
also I'm going to put gates rub on a pork but to braise for the super bowl (don't have a smoker and it'll still be tasty). Making homemade gates sauce too!
https://www.marthastewart.com/340246/barbecue-sauce
and of course so-long dip
What are you layering on and rolling up in it?
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This is correct.What are you layering on and rolling up in it?
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That is clearly a Lloyd's pizza pan, so I drew the logical inference that (s)he's making a detroit-style Za.
The connect-fourness of that arrangement has reduced my anxiety to zero. Thank you, brother.That's all the gf, but I've passed along the thanks haha.
Oven only goes to 500, and the cheese/sauce combination left it too moist to get that lovely crust. We will know for next time. (https://uploads.tapatalk-cdn.com/20210207/76cf57b77e67233dc3aa799fdee798ac.jpg)ya man. fresh mozzarella has way too much moisture,
Thanks for the tips! We will definitely improve on this effort!Oven only goes to 500, and the cheese/sauce combination left it too moist to get that lovely crust. We will know for next time. (https://uploads.tapatalk-cdn.com/20210207/76cf57b77e67233dc3aa799fdee798ac.jpg)ya man. fresh mozzarella has way too much moisture,
also hunt down natural cased pepperonis, they are the ones that curl up and get crispy
nice pan, i’m jealous
Nice going cDub!
Did a one pan spatchcocked chicken over carrots, brussels sprouts, and fingerlings.
It was great but the veggies were overdone. 1.5 hours at 375
Might start the chicken for an half hour and then put it over the veggies next time.
Valentine’s dinnerExterior of the meat looks charred, green beans look like they were in a frozen bag and microwaved and the potatoes look powdered.. (man I miss the gE of old)
(https://uploads.tapatalk-cdn.com/20210212/a5419e52c3687c1b62ea28974dbf904c.jpg)
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Valentine’s dinner
(https://uploads.tapatalk-cdn.com/20210212/a5419e52c3687c1b62ea28974dbf904c.jpg)
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:lol:Valentine’s dinnerExterior of the meat looks charred, green beans look like they were in a frozen bag and microwaved and the potatoes look powdered.. (man I miss the gE of old)
(https://uploads.tapatalk-cdn.com/20210212/a5419e52c3687c1b62ea28974dbf904c.jpg)
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cire you nailed that
My recent blue cheese make. I love a good blue but damned hard to find in rural KS so figured to do my own. After 10 weeks this one is on the money, a good Gorgonzola.Bah god that’s incredible
I just made a quesadilla out of leftover pot roast and I can't think of a better way to use leftover pot roast.
eff. I posted that before I saw what AST had posted. :facepalm: :frown:
I believe you
AST that’s outstanding. I too am a mushroom sautee fan
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Holy crap is it Valentine’s Day?
Holy crap is it Valentine’s Day?
It actually was a belated Valentine’s Day dinner. I have been stuck on the phone since last Friday dealing with customers first trying to get their pools ready for the winter storm and then helping them try to minimize damage when Texas could not keep the lights on.
My wife is a stay-at-home mom & very understanding of how important customers are. She told me to focus on the storm/customers and have dinner when there was more time. Well, that finally happened today.
TLDR; yes, was Valentine’s dinner but today.
Valentine’s dinner
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We have a thread for Breakfast for dinner.....Yeah but I ate it this morning
We have a thread for Breakfast for dinner.....Yeah but I ate it this morning
(https://uploads.tapatalk-cdn.com/20210221/21ff77b4b440f45e6855b439199bbda3.jpg)That's a great breakfast. I had a similar sandwich today but used avocados instead of bacon
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Breakfast
of course you did bayareacat(https://uploads.tapatalk-cdn.com/20210221/21ff77b4b440f45e6855b439199bbda3.jpg)That's a great breakfast. I had a similar sandwich today but used avocados instead of bacon
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(https://uploads.tapatalk-cdn.com/20210221/bacce89891ce5a71ed9ee6ff5e2e3786.jpg)
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Breakfast
https://www.victorinox.com/us/en/Products/Cutlery/Chef%27s-Knives/Fibrox%C2%AE-Pro-8%27%27-Chef%E2%80%99s-Knife-Extra-Wide/p/5.2063.20
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Guys don't put your knives in the dishwasher.
Monsters
Our in-laws gave us cutco knives they are amazingI have a set of their steak knives and they’re really good, i wouldn’t pay their prices for their other knives though
Why not a Stromboli?
I didn't want to say it but Calzone is superior to stromboli.
Why not a Stromboli?
Stromboli is no sauce, right? If so, there was no sauce in the interior of this hot pocket.
Why not a Stromboli?
Stromboli is no sauce, right? If so, there was no sauce in the interior of this hot pocket.
False
That's a great breakfast. I had a similar sandwich today but used avocados instead of baconof course you did bayareacat
I'm not going to point out that the toast is burnt.
I'm not going to point out that the toast is burnt.
not bad for electric stovetop tho :dunno:
Steak night(https://uploads.tapatalk-cdn.com/20210301/75eb07b7c1848a8980ec0ca2f9169e4e.jpg)Tom(https://uploads.tapatalk-cdn.com/20210301/f78e442c7c4337a80b83832b1a8147fd.jpg)
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cire did you sous vide then grill? looks greatYep. Only way to go anymore.
Turkey sausage hash with cheddar cheese, roasted jalapeños, & habanero salsa. My frig is now lighter. I can not say the same for me.Remember that scene from uncle buck where mackauley caulkin says “he’s cooking our garbage” this is it
(https://uploads.tapatalk-cdn.com/20210228/fc598e744dc370f769560eda22e7a796.jpg)
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Turkey sausage hash with cheddar cheese, roasted jalapeños, & habanero salsa. My frig is now lighter. I can not say the same for me.Remember that scene from uncle buck where mackauley caulkin says “he’s cooking our garbage” this is it
(https://uploads.tapatalk-cdn.com/20210228/fc598e744dc370f769560eda22e7a796.jpg)
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(https://uploads.tapatalk-cdn.com/20210301/7730733b4b0c85fa6ee50a4049438cc3.jpg)Oh
(https://uploads.tapatalk-cdn.com/20210301/7730733b4b0c85fa6ee50a4049438cc3.jpg)it’s a deep dish chicago 12” by 2.5”
(https://uploads.tapatalk-cdn.com/20210301/f267f8a3703729c5fda05b0a024e29ef.jpg)(https://uploads.tapatalk-cdn.com/20210301/f0e31744cb7f509b0ed188c71c66f807.jpg)That’s incredible
(https://uploads.tapatalk-cdn.com/20210301/f267f8a3703729c5fda05b0a024e29ef.jpg)(https://uploads.tapatalk-cdn.com/20210301/f0e31744cb7f509b0ed188c71c66f807.jpg)That’s incredible
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thanks guys.That pizza looks as good as any deep dish I’ve ever had. I love deep dish/Chicago pizza
i never have had chicago deep dish before but bought a lloyd pan and pulled the pie together yesterday for dinner. it was delicious and i’ll make it again
Geno's East > Lou'sthanks guys.That pizza looks as good as any deep dish I’ve ever had. I love deep dish/Chicago pizza
i never have had chicago deep dish before but bought a lloyd pan and pulled the pie together yesterday for dinner. it was delicious and i’ll make it again
Lou malnatis Is my fave
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That’s like going to New York and claiming sbarro>>>>>Geno's East > Lou'sthanks guys.That pizza looks as good as any deep dish I’ve ever had. I love deep dish/Chicago pizza
i never have had chicago deep dish before but bought a lloyd pan and pulled the pie together yesterday for dinner. it was delicious and i’ll make it again
Lou malnatis Is my fave
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Awful take.Geno's East > Lou'sthanks guys.That pizza looks as good as any deep dish I’ve ever had. I love deep dish/Chicago pizza
i never have had chicago deep dish before but bought a lloyd pan and pulled the pie together yesterday for dinner. it was delicious and i’ll make it again
Lou malnatis Is my fave
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Malnati's has over 50 locations. I think you're confused on which one would be more similar to sbarro. :blank:That’s like going to New York and claiming sbarro>>>>>Geno's East > Lou'sthanks guys.That pizza looks as good as any deep dish I’ve ever had. I love deep dish/Chicago pizza
i never have had chicago deep dish before but bought a lloyd pan and pulled the pie together yesterday for dinner. it was delicious and i’ll make it again
Lou malnatis Is my fave
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Sent from my iPhone using Tapatalk
They are both fine. There are many better options. Nice work Clams!I've heard Pequod's is the top spot but have never been. I thought Giordano's was garbage.
(https://uploads.tapatalk-cdn.com/20210301/f267f8a3703729c5fda05b0a024e29ef.jpg)(https://uploads.tapatalk-cdn.com/20210301/f0e31744cb7f509b0ed188c71c66f807.jpg)That’s incredible
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Not a deep dish fan, but that really looks delicious. Nice work.
I made smoked pulled chicken sandwiches with slaw and potato wedges this weekend. I have no idea how to post pictures on here, but they looked and tasted great, I promise.
Pequod’s is my favorite, though some claim it is “Pan” rather than “Deep Dish”.
Giordano’s is meh. Main difference in Lou’s and Geno’s is that Geno’s has more cornmeal in the crust.
I like Pizzeria Uno (and Due) better. Also Pizzeria Ora and The Art of Pizza are good.
(https://uploads.tapatalk-cdn.com/20210301/f267f8a3703729c5fda05b0a024e29ef.jpg)(https://uploads.tapatalk-cdn.com/20210301/f0e31744cb7f509b0ed188c71c66f807.jpg)That’s incredible
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Not a deep dish fan, but that really looks delicious. Nice work.
I made smoked pulled chicken sandwiches with slaw and potato wedges this weekend. I have no idea how to post pictures on here, but they looked and tasted great, I promise.
for realz, how do I do pics? I think I used to have a photobucket account thingy. Is that still what i need? TIA
(https://uploads.tapatalk-cdn.com/20210301/f267f8a3703729c5fda05b0a024e29ef.jpg)(https://uploads.tapatalk-cdn.com/20210301/f0e31744cb7f509b0ed188c71c66f807.jpg)That’s incredible
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Not a deep dish fan, but that really looks delicious. Nice work.
I made smoked pulled chicken sandwiches with slaw and potato wedges this weekend. I have no idea how to post pictures on here, but they looked and tasted great, I promise.
for realz, how do I do pics? I think I used to have a photobucket account thingy. Is that still what i need? TIA
yes, you can use a photo host service such as photobucket or flickr. Tapatalk has one built in which I use. May have to get tapatalk premium though.
I like Pizzeria Uno (and Due) better. Also Pizzeria Ora and The Art of Pizza are good.
Tapatalk image upload really really sucks on Android
Tapatalk image upload really really sucks on Android
well, it rules on iOS
Tapatalk image upload really really sucks on Android
Yeah I’ve never had any issues whatsoever on iOSTapatalk image upload really really sucks on Android
well, it rules on iOS
I can't afford apple productsTapatalk image upload really really sucks on Android
well, it rules on iOS
If you're using android still by choice, you don't deserve easy pic uploads IMO
Used to be great and now it will get to 100% uploaded and sit there for a few seconds and then say upload failedTapatalk image upload really really sucks on Android
wut
Tapatalk image upload really really sucks on AndroidWut? It's extremely easy. Perhaps it's your cheap processor. No issues here.
Maybe, I have a pixel 3a and pretty much anything else I use it for works fineTapatalk image upload really really sucks on AndroidWut? It's extremely easy. Perhaps it's your cheap processor. No issues here.
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underrated meat - salmon belly. it's like salmon wagyu but nobody really wants it for some reason so it's not that expensive. also hard to eff up - season it normally + msg and it's amazing.I only see it at sushi places. Where do you get it?
i'm overseas now so i don't know how easy it is to find in local spots. my mom got it from the first link before, she said sometimes they have sales for $25/pound. second link looks good too.Where you at these days, Stunz?
https://www.great-alaska-seafood.com/King-Salmon-Bellies.htm
https://www.alaskanprideseafoods.com/product-p/king-salmon-bellies.htm
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post the recipe steve daveI can't remember if I shared it here but it looks like this one https://cafedelites.com/chicken-tikka-masala/
post the brand and varietal of rice steve dave(https://uploads.tapatalk-cdn.com/20210322/af9d1c47c2c12267083d462c2064d672.jpg)
That’s rightpost the recipe steve daveI can't remember if I shared it here but it looks like this one https://cafedelites.com/chicken-tikka-masala/
Pretty great rice brandingpost the brand and varietal of rice steve dave(https://uploads.tapatalk-cdn.com/20210322/af9d1c47c2c12267083d462c2064d672.jpg)
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That's a lot of work for rice
For the rice I heat up some oil with a cinnamon stick, cloves, cardamom pods, cumin in it then throw in and coat the soaked rice for a bit in it before adding the water and cooking like normal.
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Where you at these days, Stunz?
(https://uploads.tapatalk-cdn.com/20210326/472f11250503e367dec5631cc32e9226.jpg)
@steve dave you see this brand in stores around there? Had them at a catered event recently and they were amazing. Doesn't appear to be available around here.
(https://www.kroger.com/product/images/large/front/0007519200687)
https://www.rotellasbakery.com/
That’s rightpost the recipe steve daveI can't remember if I shared it here but it looks like this one https://cafedelites.com/chicken-tikka-masala/
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I don't think it's usually very spicy because it's allegedly created just for Britons but in this recipe you get a little kick from chili chowder and fresh ginger and the other spices but not a ton. It's still pretty great.That’s rightpost the recipe steve daveI can't remember if I shared it here but it looks like this one https://cafedelites.com/chicken-tikka-masala/
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Does that have any spice to it? My wife makes it with absolutely no kick at all, may as well be ketchup, and it's a two pack of ass.
Cire, you make really beautiful foodI second that. That looks like an amazing hash.
(https://uploads.tapatalk-cdn.com/20210401/0f95217a27c55281f935142ddadee0ae.jpg)
I did a corned beef hash a week or so ago too! One of my favorite meals
I made grilled cheese tonight. Used mayo (Hellman's) for the fat source. Was v. good. Normally use olive oil but I think I will switch to mayo, going forward. One of my kids loves grilled cheese and one of them hates cheese (except on pizza).
We always had Miracle Whip in the house instead of mayo, growing up. Mayo is a lot better than Miracle Whip. Good for sandwiches, burgers, fries, everything.
like you buttered the outside of the bread with mayo?Right
Good way to remember that!I made grilled cheese tonight. Used mayo (Hellman's) for the fat source. Was v. good. Normally use olive oil but I think I will switch to mayo, going forward. One of my kids loves grilled cheese and one of them hates cheese (except on pizza).
We always had Miracle Whip in the house instead of mayo, growing up. Mayo is a lot better than Miracle Whip. Good for sandwiches, burgers, fries, everything.
yeah, a little thing I like to remember is:
Ma-Yo = Yum-O
Miracle Whip = Eating An Actual Piece Of Dogshit
I was raised in a Miracle Whip household and didn't realize there was a difference between mayo and the Whip for many years.Same.
Me too. I had no idea and at one point I'm pretty sure I was mocked mercilessly by someone about.I was raised in a Miracle Whip household and didn't realize there was a difference between mayo and the Whip for many years.Same.
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good lord there’s a shitload of you :horrorsurprise:Wonder bread
i mean you can prefer miracle whip and that's on you, but they really taste nothing alikeYeah but if you're a kid that always had Miracle Whip in the fridge there isn't like an epiphany when you have a sandwich with real mayo or something. I really never knew there was a difference because it wasn't like I was having them back to back or even in the same day. And now that I've only (knowingly) had mayo as an adult I can't remember what miracle whip tasted like.
I remember the first time I had a roasted Turkey and cheese sandwich with real Mayo.I would be very impressed if you knew it was the mayo!
Might have been the best sandwich I’ve ever eaten
I was probably 8
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Maybe it's just me!
:Rusty:
I def crave a healthy amount of miracle whip on deli turkey sandwiches from time to time. Most all other applications I prefer mayo.
it's like my grandfather used to always say, "Miracle Whip? THAT crap SUCKS!"
I think a lot of us grew up in miracle whip/margarine homes, because big sugar was winning the propaganda wars vs big fat back then.You’ve hit the nail on the head. A few years ago, I had Mayo on a sandwich while hiking in Colorado and knew that I could never go back to miracle whip again.
“A third less fat than mayo...”
I think a lot of us grew up in miracle whip/margarine homes, because big sugar was winning the propaganda wars vs big fat back then.You’ve hit the nail on the head. A few years ago, I had Mayo on a sandwich while hiking in Colorado and knew that I could never go back to miracle whip again.
“A third less fat than mayo...”
Many hours of work on the farm as a young pup fueled by miracle whip
Mayo is #2 on my most disgusting foodstuffs list. Gross.
Oregon Trail Generation. One of the youngest Gen Xers. Between 37 and 42.I think a lot of us grew up in miracle whip/margarine homes, because big sugar was winning the propaganda wars vs big fat back then.You’ve hit the nail on the head. A few years ago, I had Mayo on a sandwich while hiking in Colorado and knew that I could never go back to miracle whip again.
“A third less fat than mayo...”
Many hours of work on the farm as a young pup fueled by miracle whip
If you don't mind me asking, how old are you? I would accept an age range, since I know you're cagey about sharing personal details.
Regular mayo is particular gross to look at in a giant, industrial-sized tub.This is inarguably true.
Hello best generation bro!Oregon Trail Generation. One of the youngest Gen Xers. Between 37 and 42.I think a lot of us grew up in miracle whip/margarine homes, because big sugar was winning the propaganda wars vs big fat back then.You’ve hit the nail on the head. A few years ago, I had Mayo on a sandwich while hiking in Colorado and knew that I could never go back to miracle whip again.
“A third less fat than mayo...”
Many hours of work on the farm as a young pup fueled by miracle whip
If you don't mind me asking, how old are you? I would accept an age range, since I know you're cagey about sharing personal details.
Felt good to be a freshman when there was actually a song called “The Freshman”Hello best generation bro!Oregon Trail Generation. One of the youngest Gen Xers. Between 37 and 42.I think a lot of us grew up in miracle whip/margarine homes, because big sugar was winning the propaganda wars vs big fat back then.You’ve hit the nail on the head. A few years ago, I had Mayo on a sandwich while hiking in Colorado and knew that I could never go back to miracle whip again.
“A third less fat than mayo...”
Many hours of work on the farm as a young pup fueled by miracle whip
If you don't mind me asking, how old are you? I would accept an age range, since I know you're cagey about sharing personal details.
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ast that looks amazing
consider me intrigued. Is this marina sauce seafood based?
WHAT THE eff
AST are you going to be putting on a gE tailgate for the Katz/Stanford game in Dallas? I would pay X amount of money and bring X amount of friends to make it happen.
AST are you going to be putting on a gE tailgate for the Katz/Stanford game in Dallas? I would pay X amount of money and bring X amount of friends to make it happen.
that's good because then I know where you'll be for me to kick your ass
that's good because then I know where you'll be for me to kick your ass
Wont you have enough on your hands with Stanford fans at the Troy Aikman statue?
mother of god, ast.
semi-related, right before the covid hit i ate at this place kinda known for their beef with fruit sauces and it was ok. interesting. i'm glad i tried it, but also i can see why most meat sauces aren't fruit-based.
mother of god, ast.
semi-related, right before the covid hit i ate at this place kinda known for their beef with fruit sauces and it was ok. interesting. i'm glad i tried it, but also i can see why most meat sauces aren't fruit-based.
Thank you.
It would have worked better with lamb or venison for sure but with no added sugar, worked just fine here as it was not overly sweet. We are doing Whole30 this month so trying to create meals that fit the guidelines and also taste good is both challenging and rewarding.
mother of god, ast.
semi-related, right before the covid hit i ate at this place kinda known for their beef with fruit sauces and it was ok. interesting. i'm glad i tried it, but also i can see why most meat sauces aren't fruit-based.
Thank you.
It would have worked better with lamb or venison for sure but with no added sugar, worked just fine here as it was not overly sweet. We are doing Whole30 this month so trying to create meals that fit the guidelines and also taste good is both challenging and rewarding.
No beer?!
I dont even know wtf chutney is. Welp back to the farm thread for me...
Tom
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2 new things tonight that I shot from the hip. Made a blackberry, bacon, & Serrano pepper chutney in order to use up some remaining fresh blackberries. Then made some garlic & onion stewed baby portobellos.How did you do those mushrooms???
That stuff went alongside a reverse seared beef tenderloin roast and some oven roasted potatoes. The new items were a hit as my wife devoured them and she is pretty picky.
(https://uploads.tapatalk-cdn.com/20210424/f46850de49b1c78300ac7df27feaa38f.jpg)
(https://uploads.tapatalk-cdn.com/20210424/c4426951c6360237b3f83f526fee827f.jpg)
(https://uploads.tapatalk-cdn.com/20210424/72b4e879a2db2b7b52f6e77d36f559ff.jpg)
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AST... imagine these are on your counter... go.
Tom(https://uploads.tapatalk-cdn.com/20210425/8829af88496c413f700676c9ca501695.jpg)(https://uploads.tapatalk-cdn.com/20210425/19bcf9d255b49481d96d4a6f0188c377.jpg)
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I was raised on Salad Dressing. :frown:
Agree with this. Especially about banning generic whip. :yuck:I was raised on Salad Dressing. :frown:
:sdeek: I'm sorry you weren't loved as a child.
Mayo and Whip are equally fine, generic whip should be banned. However, Sandwich Spread is the ultimate lunch meat condiment.
This thread delivers:
https://twitter.com/michaelglasper/status/1386362342821318661?s=20
This thread delivers:
https://twitter.com/michaelglasper/status/1386362342821318661?s=20
i was all revved up to be outraged, but that was just good wholesome fun
i enjoyed that most british people seemed to think that the "biscuits" drowned in sausage gravy were cookies.
Agree with this. Especially about banning generic whip. :yuck:I was raised on Salad Dressing. :frown:
:sdeek: I'm sorry you weren't loved as a child.
Mayo and Whip are equally fine, generic whip should be banned. However, Sandwich Spread is the ultimate lunch meat condiment.
i tink biscuit = crunchy cookie in GB.This thread delivers:
https://twitter.com/michaelglasper/status/1386362342821318661?s=20
i was all revved up to be outraged, but that was just good wholesome fun
i enjoyed that most british people seemed to think that the "biscuits" drowned in sausage gravy were cookies.
waffles benedict
(https://uploads.tapatalk-cdn.com/20210509/0656afb8597240cb6795a694fcfbc0f7.jpg)
This was some good crap
(https://uploads.tapatalk-cdn.com/20210510/6e8b53e005f6c84342a57105adb4b699.jpg)
Tell me your egg poaching secrets. Always a disaster for me.
Tell me your egg poaching secrets. Always a disaster for me.
barely simmering water
add some vinegar to the water
(probably the biggest tip): crack each egg into an individual ramekin first and then just sort of slowly dunk them into the simmering water
I can do 4 at a time with a 2:30 cook time and get pretty good results
another tip for the benedicts in particular is to shape the spinach to create like a tiny bowl for the egg, I've had trouble with them sliding off before when I go straight from cooking to the plate.
As much as i love a runny egg, on a bene, doesn't hollendaise sauce AND a runny egg seem like overkill? they're basically the same thing, just pick a lane already.I actually think the two-ways style is the foundation of some of the greatest foods invented, like twice baked potatoes or deviled eggs.
As much as i love a runny egg, on a bene, doesn't hollendaise sauce AND a runny egg seem like overkill? they're basically the same thing, just pick a lane already.
Yeah, what the hell? Do you eat your benedicts with the eggs over hard?As much as i love a runny egg, on a bene, doesn't hollendaise sauce AND a runny egg seem like overkill? they're basically the same thing, just pick a lane already.
This is absolutely crazy talk.
Over medium - keep that yolk in the egg, i have plenty of sauce going on already.Yeah, what the hell? Do you eat your benedicts with the eggs over hard?As much as i love a runny egg, on a bene, doesn't hollendaise sauce AND a runny egg seem like overkill? they're basically the same thing, just pick a lane already.
This is absolutely crazy talk.
Are those roasted potatoes crispy? Sometimes i can't get them crispy enough. Never sure if it's the potato i choose or if there is some other secret. Always taste great though.
What seasoning is on the squash? Looks great.
oh y'all are southern southern huh
costco sells these special walking taco bagsThose look fantastic. I always enjoy walking tacos.
so I made walking tacos for lunch today
Going with me monster pack of ice cream drummies is so pro. Remind me to bring the kids by
Remember when we all went bonkers for Stromboli for a bit? That was great.
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Remember when we all went bonkers for Stromboli for a bit? That was great.I may need to try a new combo this weekend...
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cire can rough ridin' cook
I'm impressed that he has a 10 year old who wants salmon, shrimp and asparagus for a birthday dinner. That's awesome.When you have a dad who can cook it in an elite way, those foods can go far for kids growing up. Having dads that are awesome at cooking are the best. It's why I love to grill to this day!
I made a grilled cheese sandwich with beef bacon bits in it at lunch.. I should've taken a pic but it was gone too fast :love:
That looks incredible
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Looks wonderful. I’m not sure the stick of Kerrygold is the flex is that pic, but regardless, I’m hungry.
its like eating a stick of butter on your too greasy steak
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQVgbTQa0sOzze2zHwLSmNRc92ttLlx5HoQCRP9TGo92uSg-0RWhcQcsGyhicKK4q7YZ5k&usqp=CAU)
get a real pan, n00b
steak looks balls deep despite the pan
get a real pan, n00b
steak looks balls deep despite the pan
get a real pan, n00b
steak looks balls deep despite the pan
That's a plate, my guy. I grilled the steak.
its like eating a stick of butter on your too greasy steakIncred
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQVgbTQa0sOzze2zHwLSmNRc92ttLlx5HoQCRP9TGo92uSg-0RWhcQcsGyhicKK4q7YZ5k&usqp=CAU)
its like eating a stick of butter on your too greasy steak
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQVgbTQa0sOzze2zHwLSmNRc92ttLlx5HoQCRP9TGo92uSg-0RWhcQcsGyhicKK4q7YZ5k&usqp=CAU)
its like eating a stick of butter on your too greasy steak
(https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcQVgbTQa0sOzze2zHwLSmNRc92ttLlx5HoQCRP9TGo92uSg-0RWhcQcsGyhicKK4q7YZ5k&usqp=CAU)
You are speaking my love languageThanks, never really been a fish taco guy but I’ve got a good beer batter down.
Pickled onions????The best
(https://uploads.tapatalk-cdn.com/20210808/e497a94667c80ba8c7d9dc2be661dd0e.jpg)Not a huge fish fan but that looks pretty impressive
Only doing whole sides of salmon from now on.
This was 300 wrapped for 10 minutes, unwrapped under broiler for 3 minutes and came out perfect. Crispy edges and butter in the middle.
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THAT’S INTERESTING how’s it work?https://www.thekitchn.com/how-to-make-yogurt-at-home-cooking-lessons-from-the-kitchn-125070
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Target.
$14
Don't even know the brand
It looks like the one in Asava's recent pic but with stainless steel handle.
you will be pleasently surprised by how much better a good knife is at knifing things. they aren't that expensive and you don't have to replace them constantly. just get a base model Wusthof or Henckels forged chef knife and you won't have to go knife shopping until you are super old.
like this:
http://www.wayfair.com/Zwilling-JA-Henckels-International-Classic-8-Chefs-Knife-31161-201-L916-K~JAH1396.html?refid=GX21919090260-JAH1396&device=c&ptid=22173413700&gclid=CLibm7bF-7wCFewRMwodqRUAeA
:dubious:Target.
$14
Don't even know the brand
It looks like the one in Asava's recent pic but with stainless steel handle.
you will be pleasently surprised by how much better a good knife is at knifing things. they aren't that expensive and you don't have to replace them constantly. just get a base model Wusthof or Henckels forged chef knife and you won't have to go knife shopping until you are super old.
like this:
http://www.wayfair.com/Zwilling-JA-Henckels-International-Classic-8-Chefs-Knife-31161-201-L916-K~JAH1396.html?refid=GX21919090260-JAH1396&device=c&ptid=22173413700&gclid=CLibm7bF-7wCFewRMwodqRUAeA
Yeah, you're right but I'm going to tell you about the Zwilling Pro Chef's Knife is the most user-friendly knife. The unique blade shape and ergonomic bolster are the results of 280 years of experience in knife making.
(https://secure.img1-fg.wfcdn.com/im/20081672/resize-h800-w800%5Ecompr-r85/1193/119356093/Zwilling+Pro+Chef%27s+Knife.jpg)
Now you can make save 21%Off On this Knife Pro at Wayfair Promo Codes (https://www.couponoutlet.org/deals/wayfair.com)
Product DetailsProduct Type: Chef's knife
Blade Material: High carbon stainless steel
Product Care: Dishwasher Safe
Does anyone ever put a frozen pizza directly on the oven rack like the instructions say?Of course. I paw it on to a cutting board using my resilient man-fingers
How do you remove it when it's done?
Does anyone ever put a frozen pizza directly on the oven rack like the instructions say?That's the only way dude, what on earth. Just slide it onto a pizza pan when it's done
How do you remove it when it's done?
Working from home, Mrs8 has gotten into making her own yogurt.
Tom(https://uploads.tapatalk-cdn.com/20210815/bf07953b1408fbcda301bd04788b1d78.jpg)
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When does mayomust get a spot in the condiment race at the K? I mean regular mustard... gtfo.
Tom(https://uploads.tapatalk-cdn.com/20210917/7d03e0d93f506f826eed100346e39b4f.jpg)
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When does mayomust get a spot in the condiment race at the K? I mean regular mustard... gtfo.
Tom(https://uploads.tapatalk-cdn.com/20210917/7d03e0d93f506f826eed100346e39b4f.jpg)
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I've been calling it tard-aise all these years ... :facepalm:
That giant unspread glob of jelly makes me angry. Good s&e thoMy kids think grape jelly is only for preschoolers but I can’t quit it.
What time zone are you in guy?Central. Had some things to do this morning and needed some breakfast to get my pak level zeroed out.
Blackberry Jam is my jamI like blackberries in cobblers and pie but not jam. I don't like contending with those pesky little seeds when I'm eating toast. :th_twocents:
Made some beefy fried rice for the fam for supper tonite:
(https://i.imgur.com/9HONhbv.jpg)
I’d allow it.Made some beefy fried rice for the fam for supper tonite:
(https://i.imgur.com/9HONhbv.jpg)
How offended would you be if I picked out the onion but ate the rest?
I don't know how people who don't like onion are able to eat. It's used in everything.Made some beefy fried rice for the fam for supper tonite:
(https://i.imgur.com/9HONhbv.jpg)
How offended would you be if I picked out the onion but ate the rest?
I don't know how people who don't like onion are able to eat. It's used in everything.Made some beefy fried rice for the fam for supper tonite:
(https://i.imgur.com/9HONhbv.jpg)
How offended would you be if I picked out the onion but ate the rest?
https://lifehacker.com/throw-your-onions-in-the-trash-cdc-says-1847907564/amp
https://lifehacker.com/throw-your-onions-in-the-trash-cdc-says-1847907564/amp
That sounds horrible.https://lifehacker.com/throw-your-onions-in-the-trash-cdc-says-1847907564/amp
99% sure ms ww and I were effected by this. We both were pissing out our ass for 7 days. Never had it happen before and i never want to have it again.
We suspect the onion that came in a Hello Fresh meal kit. Made pico for a dish.
my dad's christmas tradition is making a giant pancake (?) in a cast iron skillet on the grill with sausage in itwhat kind of sausage? like just ground pork breakfast sausage? that sounds really good
going to try Alton Brown's brine!
https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271
going to try Alton Brown's brine!to me, you’re just putting lipstick on a pig. it’s turkey, and no matter what you do, it’s still going to be turkey, like the browns of meats.
https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271
i'm not even sure it's still turkey when it's donehonestly thats the best you can hope for a turkey
Sautéing some brightly colored veggies that my daughter diced for chili:I bet this smells incredible
(https://i.imgur.com/rWIiKXF.jpg)
that's for, like, 50 people?15
I would eat the crap out of that cutes board but I'm more interested in the actual wood board. I know SD didn't cut that himself so my question is did Mrs SD but that at a random store for $169 or did one of your farm buds/family cut it for you.
(https://uploads.tapatalk-cdn.com/20211126/46bb110b41b8e864e35692542af4a871.jpg)Lmao
(https://uploads.tapatalk-cdn.com/20211126/133d8c503c45e7f5edc19b93d55d8937.jpg)
I would eat the crap out of that cutes board but I'm more interested in the actual wood board. I know SD didn't cut that himself so my question is did Mrs SD but that at a random store for $169 or did one of your farm buds/family cut it for you.It was a custom job, about $1k. KC Custom Hardwoods made it.
How long is that thing?Probably like 5 feet or so. Weighs about 75 lbs.
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I'm curious to see the board at the end of the night. Also, the Salami Rose is a nice touch. Salami Rose should be the name of something but I'm not sure of what.
I'm looking at upgrading pans. Anyone have any recommendos? Mainly medium size sauce pans and medium/large sauté pans. Most sets i've seen have sizes I don't think I'll useGet at least one good stainless steel sauce pan for when you get into using an immersion blender for soups and sauces.
I'm looking at upgrading pans. Anyone have any recommendos? Mainly medium size sauce pans and medium/large sauté pans. Most sets i've seen have sizes I don't think I'll useHaven’t used them yet myself but many swear on carbon steel. That will probably be the next all purpose pan I fix my eyes on personally.
My kids is a mac n cheese nut and self proclaimed expert. So I made the Andy Reid special for her birthday dinner. Damn fine results. She had two helpings and took the leftovers to her mom's place.Looks awesome
https://www.arrowheadpride.com/2018/3/8/17096680/how-to-cook-andy-reids-famous-mac-n-cheese-recipe(https://uploads.tapatalk-cdn.com/20211130/4338e9f6fd005bb97c37d461f7dd6c56.jpg)
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My kids is a mac n cheese nut and self proclaimed expert. So I made the Andy Reid special for her birthday dinner. Damn fine results. She had two helpings and took the leftovers to her mom's place.Nice work, I've made that a couple times also
https://www.arrowheadpride.com/2018/3/8/17096680/how-to-cook-andy-reids-famous-mac-n-cheese-recipe(https://uploads.tapatalk-cdn.com/20211130/4338e9f6fd005bb97c37d461f7dd6c56.jpg)
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I have a metric crap ton of Ground Beef and am currently defrosting 2lbs of it. What should I make?chili
Usually I just turn it into taco meat and eat taco's/burritos/enchiladas for a week but want to cook something different. I was thinking about chili but its going to be 70 degrees this week so thats a no go.
Please give me some ideas/recipes of what I can make and then eat it for dinner over and over again until its gone.
I have a metric crap ton of Ground Beef and am currently defrosting 2lbs of it. What should I make?chili
Usually I just turn it into taco meat and eat taco's/burritos/enchiladas for a week but want to cook something different. I was thinking about chili but its going to be 70 degrees this week so thats a no go.
Please give me some ideas/recipes of what I can make and then eat it for dinner over and over again until its gone.
I have a metric crap ton of Ground Beef and am currently defrosting 2lbs of it. What should I make?beef stir fry comes to mind or something with beef, mushrooms, zuchinni or squash cut up or peppers, maybe some quinoa
Usually I just turn it into taco meat and eat taco's/burritos/enchiladas for a week but want to cook something different. I was thinking about chili but its going to be 70 degrees this week so thats a no go.
Please give me some ideas/recipes of what I can make and then eat it for dinner over and over again until its gone.
Beef stroganoff
Meatloaf
Meatballs
Meatloaf balls
the season is upon us, time to wipe down those chili drawers
I have a metric crap ton of Ground Beef and am currently defrosting 2lbs of it. What should I make?
Usually I just turn it into taco meat and eat taco's/burritos/enchiladas for a week but want to cook something different. I was thinking about chili but its going to be 70 degrees this week so thats a no go.
Please give me some ideas/recipes of what I can make and then eat it for dinner over and over again until its gone.
Stuffed peppersTom
I have a metric crap ton of Ground Beef and am currently defrosting 2lbs of it. What should I make?
Usually I just turn it into taco meat and eat taco's/burritos/enchiladas for a week but want to cook something different. I was thinking about chili but its going to be 70 degrees this week so thats a no go.
Please give me some ideas/recipes of what I can make and then eat it for dinner over and over again until its gone.
Wife hammered this outThat looks incredible! :Fiesta Curtain:
(https://uploads.tapatalk-cdn.com/20211205/08a78dcf2c2addd75af7a6ef6cecbf7f.jpg)
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Wife hammered this out
(https://uploads.tapatalk-cdn.com/20211205/08a78dcf2c2addd75af7a6ef6cecbf7f.jpg)
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That's how my grandma used to make hers. I bet that crap was fire.My mom always did bisquick. These are pillsbury frozen
(https://uploads.tapatalk-cdn.com/20211213/bcbe182e6e0d1115c28c585be930e0ff.jpg)
Pot pies but with biscuits (not home made biscuits)
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(https://uploads.tapatalk-cdn.com/20211213/bcbe182e6e0d1115c28c585be930e0ff.jpg)
Pot pies but with biscuits (not home made biscuits)
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oh eff yeah
I made a couple of perfectly executed toads this morning, the left one looks burned in the picture but obviously isn’t
(https://uploads.tapatalk-cdn.com/20211212/c0aad3684d2419737ae041da9181221b.jpg)
Guys!!!!!
Missed you. Also, spicy Thai duck burgers with peanut sauce and jalapeño Sriracha slaw.
Had a couple pounds of duck in the freezer that needed to go. (https://uploads.tapatalk-cdn.com/20211216/ade91de79922a8ff61e0929b311e9f0d.jpg)
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It's Velveeta and hamburger and a salsa mix and it's delicious.
https://www.google.com/search?q=hamburger+dip&rlz=1C1GCEU_enUS843US843&oq=ham&aqs=chrome.1.69i59l2j69i57j46i433i512j0i433i512j46i131i433j46i512l2j46i199i291i433i512j46i433i512.2927j0j15&sourceid=chrome&ie=UTF-8It's Velveeta and hamburger and a salsa mix and it's delicious.
no one calls it hamburger dip
Velveeta, ground beef, mushroom soup, rotel, garlic chowder.:cheers: Thank you!
You might as well just go feed a dog some spoiled ground beef and follow it around for a while with a bowl to catch its vomit.YOU'RE A MONSTER!
i am making queso tonight with an extra helping of sodium citrateThat stuff changes the cheese game entirely. Stud level move.
I enjoyed the dip, gang.In order to keep them from losing, you might have to make your lucky dog puke dip for every Chiefs game from now on.
I told Mrs. Wacky this last night. I'm willing to do what I have to do for the better good.I enjoyed the dip, gang.In order to keep them from losing, you might have to make your lucky dog puke dip for every Chiefs game from now on.
I enjoyed the dip, gang.Which recipe did you use?
Went with this one:I enjoyed the dip, gang.Which recipe did you use?
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Birria nacho night at the house
(https://uploads.tapatalk-cdn.com/20211218/ada03c737cac48aaeb688d06b7a0f68d.jpg)
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Birria nacho night at the houseSo what makes them birria, exactly? You didn't use lamb did you? I had some quesabirria tacos yesterday that were absolutely phenomenal but were beef. Is it just the use of au jus that makes them birria?
(https://uploads.tapatalk-cdn.com/20211218/ada03c737cac48aaeb688d06b7a0f68d.jpg)
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We made some amazing birria tacos recently, but my plating/photos of it were disgraceful.
Can do. Guarantee AST has a better one, but this is what we did. Also, gotta cross post, it's an InstaPot recipe.We made some amazing birria tacos recently, but my plating/photos of it were disgraceful.
post the recipe
What’s that thing like to clean?
What’s that thing like to clean?
Like, for your housekeeper??
NiceCan do. Guarantee AST has a better one, but this is what we did. Also, gotta cross post, it's an InstaPot recipe.We made some amazing birria tacos recently, but my plating/photos of it were disgraceful.
post the recipe
Heads up, it was a little cinnamon heavy for me, but I don't like cinnamon much at all anyway.
https://www.pressurecookrecipes.com/instant-pot-birria/
Wait, whites v yolks. That’s the difference.I used to make eggnog that way, then I discovered aged eggnog which sounds even grosser than crap but tastes way better than the fresh + frothed version. The amazing thing is it’s basically milk + booze + sugar and somehow lasts indefinitely. I accidentally have leftovers from last year and it tastes fine (though not as good as 2 months old).
Worth trying! Maybe next year!Wait, whites v yolks. That’s the difference.I used to make eggnog that way, then I discovered aged eggnog which sounds even grosser than crap but tastes way better than the fresh + frothed version. The amazing thing is it’s basically milk + booze + sugar and somehow lasts indefinitely. I accidentally have leftovers from last year and it tastes fine (though not as good as 2 months old).
https://altonbrown.com/wprm_print/6844
Wait, whites v yolks. That’s the difference.I used to make eggnog that way, then I discovered aged eggnog which sounds even grosser than crap but tastes way better than the fresh + frothed version. The amazing thing is it’s basically milk + booze + sugar and somehow lasts indefinitely. I accidentally have leftovers from last year and it tastes fine (though not as good as 2 months old).
https://altonbrown.com/wprm_print/6844
What’s that thing like to clean?Simple button push to detach the basket from the main unit, then wash 2 pieces. Used some Dawn Powerwash spray foam and it was even easier than it used to be.
Wait, whites v yolks. That’s the difference.I used to make eggnog that way, then I discovered aged eggnog which sounds even grosser than crap but tastes way better than the fresh + frothed version. The amazing thing is it’s basically milk + booze + sugar and somehow lasts indefinitely. I accidentally have leftovers from last year and it tastes fine (though not as good as 2 months old).
https://altonbrown.com/wprm_print/6844
that is pretty cool
still going to put some dang horseradish sauce on them though. it's christmas you dillholes.I like to buy one creamy ‘adish and one extra spicy and mix
Oh boyHow does one stuff a pork loin?
Pork loin stuffed with Werner’s holiday sausage and home made stuffing
(https://uploads.tapatalk-cdn.com/20211224/243cfd6228ab3a371b9b0a40ce41ca0c.jpg)
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Wife made mostaccioli and an apple pie and a chess pie and it was very good.(https://uploads.tapatalk-cdn.com/20211225/a61764b16a14e8a337aa0aceec0ac763.jpg)
Here are the remains as I am picking up.
Basically, Pecan pie filling no pecans. It is like sugar and butter.Ohhhh. Would
Day after Christmas is a great time to buy ham.Sure, or use the leftover 5lbs. Heh.
(https://uploads.tapatalk-cdn.com/20211226/4b3d69d372dab69470faf9f16c36e143.jpg)
Merry meatmas
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i am making queso tonight with an extra helping of sodium citrateThis post changed my life.
I've seen mocat like three times in the last six months and he's mentioned sodium citrate each time :lol:i am making queso tonight with an extra helping of sodium citrateThis post changed my life.
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I've seen mocat like three times in the last six months and he's mentioned sodium citrate each timei am making queso tonight with an extra helping of sodium citrateThis post changed my life.
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How does axis compare to venison?
i wonder if, when humans first started eating hot dogs, they were really gamey and then as they became domesticated they started tasting boss
https://twitter.com/penzeysspices/status/1482144438398898183?s=21
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That’s amazing. I had no idea Penzys was that ballsy.
That’s amazing. I had no idea Penzys was that ballsy.
They have been out there for a while but definitely ramped it up to 11 after Trump was elected. About 3/4 of my spice cabinet is from them due to my mom buying me sampler packs of their spices for Christmas presents.
I honestly have no idea how they can stay in business just selling spices to old ladies but they have been open for 10+ years.
That’s amazing. I had no idea Penzys was that ballsy.
They have been out there for a while but definitely ramped it up to 11 after Trump was elected. About 3/4 of my spice cabinet is from them due to my mom buying me sampler packs of their spices for Christmas presents.
I honestly have no idea how they can stay in business just selling spices to old ladies but they have been open for 10+ years.
It seems to me that Penzeys has been around a hell of a lot longer than that.
+That’s amazing. I had no idea Penzys was that ballsy.
They have been out there for a while but definitely ramped it up to 11 after Trump was elected. About 3/4 of my spice cabinet is from them due to my mom buying me sampler packs of their spices for Christmas presents.
I honestly have no idea how they can stay in business just selling spices to old ladies but they have been open for 10+ years.
It seems to me that Penzeys has been around a hell of a lot longer than that.
+That’s amazing. I had no idea Penzys was that ballsy.
They have been out there for a while but definitely ramped it up to 11 after Trump was elected. About 3/4 of my spice cabinet is from them due to my mom buying me sampler packs of their spices for Christmas presents.
I honestly have no idea how they can stay in business just selling spices to old ladies but they have been open for 10+ years.
It seems to me that Penzeys has been around a hell of a lot longer than that.
I made <= $2M last year.+That’s amazing. I had no idea Penzys was that ballsy.
They have been out there for a while but definitely ramped it up to 11 after Trump was elected. About 3/4 of my spice cabinet is from them due to my mom buying me sampler packs of their spices for Christmas presents.
I honestly have no idea how they can stay in business just selling spices to old ladies but they have been open for 10+ years.
It seems to me that Penzeys has been around a hell of a lot longer than that.
I am 10+ years old.
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Soo in a dad move I got the last of the link but easy dinner for us. Mashed potatoes, sauerkraut and pork link sausage. We have this about once a month and I love it every time.
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What's wrong with your thumb?
Came out well, but I made too many
Sausage egg and cheese tacos with green Chile enchilada sauceLooks good BT. A- on that countertop too.
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well now I'm not posting mine. thanks a lot ast.
That quiche makes me wonder if I actually like quiche but have only had crappy quiche my whole life.
I'm not usually a huge fan of the pie crust they come with.That quiche makes me wonder if I actually like quiche but have only had crappy quiche my whole life.
It's egg casserole. What's not to love?
Started a big pot of Chili Colorado this morning for snow day. Reaping the rewards now!Omg
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Quiche with a sweet potato crust as I am trying to not be so fat. Bacon, spinach, mushroom, & leek filling. Homemade fermented Fresno Sriracha.It’s beautiful
And you are correct, I do need to clean my cooktop.
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I'm always hearing lots of people talk about Bagel Bites. When I try to make them, they get so hard thst it us difficult to chew them. Does anyone have any cooking tips on this?
They need to be briefly blanched in chicken or vegetable stock before baking.
hearing lots of people talking about bagel bites
Where the heck do I post these bad boys? (https://uploads.tapatalk-cdn.com/20220212/7d9e036ee1d8c372464f094aa8b7e37d.jpg)I love me some oysters. Whole foods used to sell them for a dollar each on Fridays but I'm not sure if they still do.
Yup, books and a lot of youtube videos, Its all depend on interest. I find fun in cooking so I have a complete wardrobe for cookbooks.
My most recent purchase is Himalayan salt block cookbook by salty sistas I purchased online (https://saltpur.co.za)
That Vitamix flex tho… :love:
Pick up Half Baked Harvest over the summer and have been waiting for cooler weather to try to put my own spin on some of the recipes. Set my sights on the Chipotle Corn Chowder today. My take on it was bold, sweet, & spicy.
I smoked all the vegetables. Substituted vidalia onions to get a nice sweetness. That was needed to help balance the dish as I added habaneros & serranos. Garnished as prescribed in recipe but substituted crema fresca for greek yogurt.
The result was better than I hoped for. This soup now sits alone at the top of my soup power rankings. Wife loved it as well, even with the pretty substantial heat. She took one spoonful out of pot and then filled her bowl with it and said she will have the Zuppa Toscana I made for her tomorrow.
Yes, I made 3 soups today. Those two and birria. It is #soupszn and the freezer needs some quarts for quick and easy reheat meals.
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Just noticed the spoon. This could go in my "Reflections of SD" coffee table book.That would be odd considering it's a reflection of AST...
Just noticed the spoon. This could go in my "Reflections of SD" coffee table book.That would be odd considering it's a reflection of AST...
I doubled the recipe.Pick up Half Baked Harvest over the summer and have been waiting for cooler weather to try to put my own spin on some of the recipes. Set my sights on the Chipotle Corn Chowder today. My take on it was bold, sweet, & spicy.
I smoked all the vegetables. Substituted vidalia onions to get a nice sweetness. That was needed to help balance the dish as I added habaneros & serranos. Garnished as prescribed in recipe but substituted crema fresca for greek yogurt.
The result was better than I hoped for. This soup now sits alone at the top of my soup power rankings. Wife loved it as well, even with the pretty substantial heat. She took one spoonful out of pot and then filled her bowl with it and said she will have the Zuppa Toscana I made for her tomorrow.
Yes, I made 3 soups today. Those two and birria. It is #soupszn and the freezer needs some quarts for quick and easy reheat meals.
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Recipe for the corn chowder? looks great. I love to spoke veggies, especially for salsa.
Waiting for @Spracne to chime in on my 2 dirty fingernails. Asshat!
Waiting for @Spracne to chime in on my 2 dirty fingernails. Asshat!
Buddy ...
i saw chili in this thread and thought, i had to try and make some. it was so good!
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I always struggle with chili. Its always just meh. Mostly because if my kids detect any "spicy" at all, they get pissed so I always dial it down too much and make it bland. I have a taco soup recipe that they like so I just end up making that more often than chili and I'll just throw some jalapeño in mine to crank it up a bit.
Getting very excited for chili and soup season though.
You made that name up.
Unsure whether tube guac or fish roe with green food coloring. Or maybe a wildcard, like pesto?Cilantro lime avocado
is this diet helping?I think so. It’s been slow going but this is more of a lifestyle shift for long term health too. Finding all kinds of fun/good recipes that can replace a bunch of stuff I can’t eat anymore.
Looks very good but making the sides days in advance and reheating? I'm confused by that move.I was having trouble putting together the timing on all of that. I can grill a meat and make rice at the same time. I would struggle with a more complex timetable.
my mom made weiner puffI've never heard of that but it brings to mind a dish our lunch ladies at school used to prepare known as "flying saucers." Bologna slice topped with a scoop of instant mashed potatoes and a slice of American cheese and baked until the cheese melted.
mashed potatoes with hotdogs/keilbasa chopped/browned with bell peppers and then baked together. super weird
my mom made weiner puffI've never heard of that but it brings to mind a dish our lunch ladies at school used to prepare known as "flying saucers." Bologna slice topped with a scoop of instant mashed potatoes and a slice of American cheese and baked until the cheese melted.
mashed potatoes with hotdogs/keilbasa chopped/browned with bell peppers and then baked together. super weird
That was one of the worst foods they made. They actually made a lot of good foods considering the starting materials that they got from USDA surplus or whatever. I think they have all passed away now, RIP.my mom made weiner puffI've never heard of that but it brings to mind a dish our lunch ladies at school used to prepare known as "flying saucers." Bologna slice topped with a scoop of instant mashed potatoes and a slice of American cheese and baked until the cheese melted.
mashed potatoes with hotdogs/keilbasa chopped/browned with bell peppers and then baked together. super weird
Man, your lunch ladies were out there winging it.
Bologna boats. Ours precooked the Bologna so it would cup up. Add the mashed taters and cheese and then bake.my mom made weiner puffI've never heard of that but it brings to mind a dish our lunch ladies at school used to prepare known as "flying saucers." Bologna slice topped with a scoop of instant mashed potatoes and a slice of American cheese and baked until the cheese melted.
mashed potatoes with hotdogs/keilbasa chopped/browned with bell peppers and then baked together. super weird
(https://uploads.tapatalk-cdn.com/20221207/54b9cd5ca3a5d549b17b9c951cea7af8.jpg):lol:
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Have we discussed beanie weenies, ITT? I grew up eating this food at least once a month. Mom would brown hot dog slices in the electric skillet and then add Van Camps Pork and Beans (after pouring off the liquid that they come in from the factory) and making a new sauce with ketchup, mustard and brown sugar. This would be served with slices of sandwich bread, margarine and grape jelly.Sounds similar to lil Smokey's my mom made which is basically Vienna sausages swimming in a crockpot with BBQ sauce and grape jelly.
Was this a staple at your house? I still like to eat it once in a while but Mrs SSOC and the kids think it is disgusting.
Mom never made little smokies but the lunch ladies would make them and they would show up at potlucks here and there.Have we discussed beanie weenies, ITT? I grew up eating this food at least once a month. Mom would brown hot dog slices in the electric skillet and then add Van Camps Pork and Beans (after pouring off the liquid that they come in from the factory) and making a new sauce with ketchup, mustard and brown sugar. This would be served with slices of sandwich bread, margarine and grape jelly.Sounds similar to lil Smokey's my mom made which is basically Vienna sausages swimming in a crockpot with BBQ sauce and grape jelly.
Was this a staple at your house? I still like to eat it once in a while but Mrs SSOC and the kids think it is disgusting.
Have we discussed beanie weenies, ITT? I grew up eating this food at least once a month. Mom would brown hot dog slices in the electric skillet and then add Van Camps Pork and Beans (after pouring off the liquid that they come in from the factory) and making a new sauce with ketchup, mustard and brown sugar. This would be served with slices of sandwich bread, margarine and grape jelly.
Was this a staple at your house? I still like to eat it once in a while but Mrs SSOC and the kids think it is disgusting.
meh
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Not sure I’ve ever experienced a late night hotdog.
I actually scrolled over here I need a good cheese cake recipe.https://www.keyingredient.com/recipes/2435005033/cheesecake-new-york-americas-test-kitchen/
Tom
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WE HAVE SALTED AND PEPPERED GENEROUSLY FOLKSThat’s my kinda Yule log
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Take that pic to the boner thread, my lord
WE HAVE SALTED AND PEPPERED GENEROUSLY FOLKSIs that a rib roast? How did it turn out?
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WE HAVE SALTED AND PEPPERED GENEROUSLY FOLKSIs that a rib roast? How did it turn out?
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I did one of those bad boys for my wifes fam on the grill. Temp gager is the key. Are you shoving it in the oven? Just curious what the cooking instructions order for that type of cooking.
stevedave, what's the gold thing in the top left corner? The meat looks like it's going to be great, but I'm more curious about the gold object.
Is baking a Turkey super pud? I kinda want to do it this year for my own family.You should have planned it a while ago if you want it Christmas Eve or Christmas Day. It is pretty easy to do but kinda tricky to really get right
This guy is getting ready for a post Christmas feastHoe long do you leave that in the fridge?
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I'll do it for 4 days. I've never done one before and had to pick it up todayThis guy is getting ready for a post Christmas feastHoe long do you leave that in the fridge?
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Tom
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Good to know. I was hoping for Christmas Day.Is baking a Turkey super pud? I kinda want to do it this year for my own family.You should have planned it a while ago if you want it Christmas Eve or Christmas Day. It is pretty easy to do but kinda tricky to really get right
stevedave, what's the gold thing in the top left corner? The meat looks like it's going to be great, but I'm more curious about the gold object.
greek pepper mill. highly recommend.
https://www.viacoquina.com/products/greek-pepper-mill-8
I'll do it for 4 days. I've never done one before and had to pick it up todayThis guy is getting ready for a post Christmas feastHoe long do you leave that in the fridge?
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Tom
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Yeah I'm doing the J Kenzi/serious eats methodI'll do it for 4 days. I've never done one before and had to pick it up todayThis guy is getting ready for a post Christmas feastHoe long do you leave that in the fridge?
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Tom
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Reverse sear that sob
It will be incredible
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I go even lower than him. But yeah it’s fool proofYeah I'm doing the J Kenzi/serious eats methodI'll do it for 4 days. I've never done one before and had to pick it up todayThis guy is getting ready for a post Christmas feastHoe long do you leave that in the fridge?
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Tom
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Reverse sear that sob
It will be incredible
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I go even lower than him. But yeah it’s fool proofYeah I'm doing the J Kenzi/serious eats methodI'll do it for 4 days. I've never done one before and had to pick it up todayThis guy is getting ready for a post Christmas feastHoe long do you leave that in the fridge?
(https://uploads.tapatalk-cdn.com/20221223/fd1de1425da7175bb1c2cc287c260a97.jpg)
Tom
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Reverse sear that sob
It will be incredible
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(https://media4.giphy.com/media/l41lLuV3wRmJ0DxCw/giphy.gif)I go even lower than him. But yeah it’s fool proofYeah I'm doing the J Kenzi/serious eats methodI'll do it for 4 days. I've never done one before and had to pick it up todayThis guy is getting ready for a post Christmas feastHoe long do you leave that in the fridge?
(https://uploads.tapatalk-cdn.com/20221223/fd1de1425da7175bb1c2cc287c260a97.jpg)
Tom
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Reverse sear that sob
It will be incredible
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You cook it at less than 200?
Oh no. I do it at 200. I skimmed the recipe and saw 250.I go even lower than him. But yeah it’s fool proofYeah I'm doing the J Kenzi/serious eats methodI'll do it for 4 days. I've never done one before and had to pick it up todayThis guy is getting ready for a post Christmas feastHoe long do you leave that in the fridge?
(https://uploads.tapatalk-cdn.com/20221223/fd1de1425da7175bb1c2cc287c260a97.jpg)
Tom
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Reverse sear that sob
It will be incredible
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You cook it at less than 200?
(https://uploads.tapatalk-cdn.com/20211126/46bb110b41b8e864e35692542af4a871.jpg)The board has been brought out folks
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I also just noticed that counter table thing sticking out from the bar. Interesting design!You are fully Brooklyn brained now because that is a Midwest new build staple sir.
I didn’t take any finished pics because 6/7 but it was increddo you make a horseradish sauce? i use to smoke the tenderloin on my egg then sear it on the stove top. delicious.
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I also just noticed that counter table thing sticking out from the bar. Interesting design!You are fully Brooklyn brained now because that is a Midwest new build staple sir.
I'm thinking about doing the Alton Brown recipe with raw horseradish. Should I or just get jarred horseradish?I didn’t take any finished pics because 6/7 but it was increddo you make a horseradish sauce? i use to smoke the tenderloin on my egg then sear it on the stove top. delicious.
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Yep, it also ruledI didn’t take any finished pics because 6/7 but it was increddo you make a horseradish sauce? i use to smoke the tenderloin on my egg then sear it on the stove top. delicious.
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Is that thing finished at all or raw wood?Finished. There’s a place in KC that makes them custom.
Tom
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Is that thing finished at all or raw wood?Finished. There’s a place in KC that makes them custom.
Tom
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How long is that SDIs that thing finished at all or raw wood?Finished. There’s a place in KC that makes them custom.
Tom
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anyone have a certain air fryer they'd recommend?
Looks awesome. I don’t understand why people don’t like broccoli stems. They taste just as good as the crowns imo.
anyone have a certain air fryer they'd recommend?
get the most cooking area possible, better yet, buy a range (electric of course) that has air fry as a setting!
Super 'Boli def gonna make its now annual appearance on Feb 12thLove this idea
I ordered a couple Lou Malnati’s pies for next weekend. Pretty excited.That sounds wonderful.
Awesome. Is axis like an antelope?It is a deer Native to India. They are free range in Texas now and as such, year round hunting without a limit or tag needed. My parent’s land has some range through there so I try to put one in the freezer about every 2 years. You can hunt them in dead of summer too without fear of getting ill as they are immune to the parasites that native animals have that make people sick if harvested in hit weather.
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Looks amazing. Is 6 hours necessary from frozen? Don’t think I’m there yet in terms of using all the cool kitchen gadgets but when I start throwing myself into it a vacuum sealer and sous vide will be my first purchases.
Looks amazing. Is 6 hours necessary from frozen? Don’t think I’m there yet in terms of using all the cool kitchen gadgets but when I start throwing myself into it a vacuum sealer and sous vide will be my first purchases.
ast, you are very good at cooking
https://food52.com/recipes/82614-momofuku-bo-ssam-recipe
Make the sauces too
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It’s freaking awesome.https://food52.com/recipes/82614-momofuku-bo-ssam-recipe
Make the sauces too
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You are the second person to say that to me today. That means I must try it.
Always disgusting
Lasagna is pasta casserole and how can you be against lasagna?
Good
lasagna/baked spaghetti
paella
enchilada
sheppards pie
GTFOOMF
Tuna noodle
tater tot
most "hot dish"
more like hot dish of mushy over cooked food.
thoughts on casseroles?I endorse many casseroles. I am actually eating a dish called "John Wayne Casserole" as I type these words.
my wife's family makes what they call "Turkey Divan"I love crunch onions and green bean casserole (even though it isn't an entre casserole like some of the others discussed, itt).
It's Turkey breast (costco precooked) sliced/cubed over broccoli spears (frozen/thawed) or pre cooked fresh. Over that is a sauce of cream of chicken soup and curry chowder (the yellow kind) and then the sauce is poured over and breakcrumbs are sprinkled over the top and then baked.
i'm sure there's more that goes into it but that's basically it and it's shockingly good!
Gotta get the broccoli nice and dried out though whether thawing from frozen or pre steaming/boiling it. The breadcrumbs are important for texture. It would probably be ok with the crunch onions from green bean casserole too.
I also found that when you google Turkey Divan/chicken divan the recipe is not really like what my wife's family makes so they might be misusing the term "Divan" which I really think it just a reference to the weird sauce.
Lasagna is pasta casserole and how can you be against lasagna?Lasagna really shouldn’t exist imo. It’s a ton of work for something that always falls apart anyway. It’s just pasta for people with time to waste, imo.
good lasagna is fantastic.I need to try it with gluten free pasta and vegan cheese and see if it’s comparable
King Ranch casserole (huge in Texas) may be the worst casserole that most people love. Top 5 worst casseroles period. There, I said it.
good lasagna is fantastic.
You have my attentiongood lasagna is fantastic.
The Costco Italian sausage and beef lasagna is amaze!
You have my attentiongood lasagna is fantastic.
The Costco Italian sausage and beef lasagna is amaze!
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You have my attentiongood lasagna is fantastic.
The Costco Italian sausage and beef lasagna is amaze!
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https://www.alisonspantry.com/italian/kirkland-signature-lasagna-italian-sausage-beef-2-3-lb-trays
The ol' Hope Solo. Nice.Omg….
It was done in the broiler, but thanks guys. It was pretty rough ridin' good.get yourself a lodge cast iron skillet and cook that steak like a steak should be cooked
can you imagine being proud of that steak and posting a picture on your favorite BBS? (no offense DBT)This isn’t my favorite bbs. It was a Kroger brand steak for a Kroger brand bbs
something with some actual crisp for you hayseeds to try:
https://www.youtube.com/watch?v=3ucXLDX_xrE
Bro doesn't Maillard.
Goddamnit, now I'm going to have to pick up Pork Belly this week
anyone else think most sears are overrated? maybe i've never had a properly seared steak (then again i've never had a non-seared steak). but it's never crispy or anything, it's just an outside layer of well done or burnt steak.
anyone else think most sears are overrated? maybe i've never had a properly seared steak (then again i've never had a non-seared steak). but it's never crispy or anything, it's just an outside layer of well done or burnt steak.next time you're in mhk we'll be sitting pool side with a perfectly seared steak.
anyone else think most sears are overrated? maybe i've never had a properly seared steak (then again i've never had a non-seared steak). but it's never crispy or anything, it's just an outside layer of well done or burnt steak.It depends on what you’re expecting, imo. I’ve seen a ton of unsolicited steaks cooked on my FB feed and the steaks with a true “crust” (almost always cooked with some oil on a cast iron) are pretty hideous looking to me.
Bought one today actuallyIt was done in the broiler, but thanks guys. It was pretty rough ridin' good.get yourself a lodge cast iron skillet and cook that steak like a steak should be cooked
Amazing (but you already knew that).
Speaking of parsley, we’re trying an herb garden and the parsley has been going a little crazy. What is a good way to use a bunch of it?
Tabbouleh and soups/stocks and pasta. I've seen suggestions to just mix them in a salad like you would any other leafy green which I've never tried but sounds interestingCilantro in a salad is pretty good I’ve discovered, so I wouldn’t be surprised at parsley.
Had one last night. Solid 5/7 on the general lasagna scale. 7/7 on the store bought lasagna scale.You have my attentiongood lasagna is fantastic.
The Costco Italian sausage and beef lasagna is amaze!
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https://www.alisonspantry.com/italian/kirkland-signature-lasagna-italian-sausage-beef-2-3-lb-trays
many of the costco interest groups love it, i’ve not yet tried it
Does anyone here cook tofu? I've tried it a few different ways but I don't think I'm very good at it.
Ask Mich, lolThis is legit great!
What's your process for pressing it? Do you cut it up first or just press the block?I just wrap the block in tea towels. It might tear if you cut it up before pressing.
What's your process for pressing it? Do you cut it up first or just press the block?I do it like she does it in the video. Cut it into 6 pieces, wrap them in a tea towel with the widest face down, and put the heavy weight on top for at least 15 minutes
what in the living crap is a tea towelFancy name for a kitchen towel.
what in the living crap is a tea towel
Man I love rb&r. My dad made that and gumbo a lot growing up.Two of my favorite dishes as well. Although gumbo way above red beans & rice for me. The latter feels very carby and dense.
I’d never made it. Used kenji’s recipe.Man I love rb&r. My dad made that and gumbo a lot growing up.Two of my favorite dishes as well. Although gumbo way above red beans & rice for me. The latter feels very carby and dense.
something with some actual crisp for you hayseeds to try:
https://www.youtube.com/watch?v=3ucXLDX_xrE
Goddamnit, now I'm going to have to pick up Pork Belly this week
Looks good - I went to get the pork belly one day and all of the stuff at the butcher looked too fatty. I'll have to check again.
what andouille did you use, it’s hard to find good stuffBichelmeyer’s in KC is really good
Looks good - I went to get the pork belly one day and all of the stuff at the butcher looked too fatty. I'll have to check again.
Pork belly is like 85% fat
Looks good - I went to get the pork belly one day and all of the stuff at the butcher looked too fatty. I'll have to check again.
Pork belly is like 85% fat
I'm aware. Relatively speaking, I prefer a meatier belly.
What's the yellow sauce? Hot mustard?
Looks good - I went to get the pork belly one day and all of the stuff at the butcher looked too fatty. I'll have to check again.
Pork belly is like 85% fat
I'm aware. Relatively speaking, I prefer a meatier belly.
what andouille did you use, it’s hard to find good stuff
I have bought this and remember liking it!what andouille did you use, it’s hard to find good stuff
KC Price Choppers carry a brand I like a lot. Cajun Hollar Brand. It is good as is, but if you let it get a little bit of caramelization on it, it gets spicier. Its really good in gumbo and I flat top it with shrimp and eat it with jasmine rice, fish sauce, cilantro(I know, Ts & Ps for your bad soap tasting genes), green onion, and rice vinegar.
It's great if you want Andouille that actually tastes like something other than the generic smoked johnsonville stuff.
Red beans and rice is definitely a classic comfort food - I can see why you love it! And gumbo is amazing too, especially if you're a fan of spicy, flavorful dishes.Amen
Red beans and rice is definitely a classic comfort food - I can see why you love it! And gumbo is amazing too, especially if you're a fan of spicy, flavorful dishes.
Guys what would you make with these that could froze for later consumption. The wife is exploring dehydration.I would think dehydrated is the way to go
Talk to me as of you would a diner short order cook.
Tom(https://uploads.tapatalk-cdn.com/20230428/a56e5b70f50dd70a34b08d59631ab833.jpg)
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Had no ideaI literally read this head to tail a couple days ago and was clueless as well. Awesome info to have.
https://www.bonappetit.com/test-kitchen/cooking-tips/article/how-to-revive-stale-bread
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do you just scrape the mold off or what
another life hack when your bread goes bad is to buy a new loaf(https://media0.giphy.com/media/lXu72d4iKwqek/giphy.gif)
Woah
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Brush pan/parchment with evoo, drizzle with maple syrup & balsamic glaze, set sliced onion on top, sprinkle with salt, pepper, and thyme, lay puff pastry on top (I used store bought frozen), brush with egg wash. Cook at 350° until puffed.
This is it. This is all you have to do. I subbed in portobellos on half because I thought it would be good. It was. Next time though I will slicke the bellos thin.
Brush pan/parchment with evoo, drizzle with maple syrup & balsamic glaze, set sliced onion on top, sprinkle with salt, pepper, and thyme, lay puff pastry on top (I used store bought frozen), brush with egg wash. Cook at 350° until puffed.
This is it. This is all you have to do. I subbed in portobellos on half because I thought it would be good. It was. Next time though I will slicke the bellos thin.
did you pre cook the shrooms to get rid of some water?
We don't usually have fish but my friend gave me some catfish harvested from a local body of water. I fried half in the cast iron and baked the rest. The cornmeal didn't stick to the first batch that I tried to cook but the second turned out okay. The catfish had a surprisingly mild flavor. The coating on the baked catfish was adequately crispy.My family LOVES this recipe:
That sounds very good.We don't usually have fish but my friend gave me some catfish harvested from a local body of water. I fried half in the cast iron and baked the rest. The cornmeal didn't stick to the first batch that I tried to cook but the second turned out okay. The catfish had a surprisingly mild flavor. The coating on the baked catfish was adequately crispy.My family LOVES this recipe:
https://www.reddit.com/r/Cooking/comments/xbc75n/my_91yo_grandmas_vietnamese_braised_fish_recipe/
I never get the sugar to caramelize just right but no one but me knows or cares
Also this is my go to weeknight meal (with some rice and a stovetop veggie or salad). So easy and kicks ass:
https://www.justonecookbook.com/miso-salmon/
it really does, especially that stovetop veggie!!That sounds very good.We don't usually have fish but my friend gave me some catfish harvested from a local body of water. I fried half in the cast iron and baked the rest. The cornmeal didn't stick to the first batch that I tried to cook but the second turned out okay. The catfish had a surprisingly mild flavor. The coating on the baked catfish was adequately crispy.My family LOVES this recipe:
https://www.reddit.com/r/Cooking/comments/xbc75n/my_91yo_grandmas_vietnamese_braised_fish_recipe/
I never get the sugar to caramelize just right but no one but me knows or cares
Also this is my go to weeknight meal (with some rice and a stovetop veggie or salad). So easy and kicks ass:
https://www.justonecookbook.com/miso-salmon/
hate your guts(https://uploads.tapatalk-cdn.com/20230530/b6e3d6ebe748817705fbd30313a9aced.jpg)
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I've been getting into butcher tiktok lately, and got a hankering to buy a deli meat slicer because making roast beef at home looks fun. Mrs. DQ rolls her eyes at this and (understandably) thinks it will just be something we use once, and then will perpetually live in our basement. Honestly, I think there's a good possibility of that too.
So we made a deal, I will make roast beef the old fashioned way (and slice it thin with a knife) five times. If, after the 5th time, I still want a meat slicer, I will get it. Do any of you Cats buy big hunks of meat and slice it into cuts yourselves? Any other homemade roast beef heads in here? Let's chat!
TY for both pieces of advice.I've been getting into butcher tiktok lately, and got a hankering to buy a deli meat slicer because making roast beef at home looks fun. Mrs. DQ rolls her eyes at this and (understandably) thinks it will just be something we use once, and then will perpetually live in our basement. Honestly, I think there's a good possibility of that too.
So we made a deal, I will make roast beef the old fashioned way (and slice it thin with a knife) five times. If, after the 5th time, I still want a meat slicer, I will get it. Do any of you Cats buy big hunks of meat and slice it into cuts yourselves? Any other homemade roast beef heads in here? Let's chat!
Unless you are a knife sharpening wizard, I highly recommending putting the meat into the freezer until it is almost frozen to assist with the hand slicing/shaving.
When it comes time to buy a slicer, go the commercial route. If new commercial is out of budget, look at restaurant auction sites and so on. I have returned no less that 4 deli slicers purchased from box stores. They are garbage.
Unless you are a knife sharpening wizard, I highly recommending putting the meat into the freezer until it is almost frozen to assist with the hand slicing/shaving.
hell yeah, those are some elite kansas flavors. Nothing better.Of course there is salt in that ice. How else would it work?
Is there salt in that ice?
No idea either way!hell yeah, those are some elite kansas flavors. Nothing better.Of course there is salt in that ice. How else would it work?
Is there salt in that ice?
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FIL used to do a similar setup to toms but with a hand crank. Cranking that beast would really put some hair on your chest.
Rock salt the hell out of that operation. Mrs 8 will learn where I dumped that in the yard in a couple weeks when the grass dies.:D
Tom
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We always did the same! (As recently as July 4, 2022)FIL used to do a similar setup to toms but with a hand crank. Cranking that beast would really put some hair on your chest.
Me and my siblings would take turns cranking our ice cream maker for our annual 4th of July party. good times
TY for both pieces of advice.I've been getting into butcher tiktok lately, and got a hankering to buy a deli meat slicer because making roast beef at home looks fun. Mrs. DQ rolls her eyes at this and (understandably) thinks it will just be something we use once, and then will perpetually live in our basement. Honestly, I think there's a good possibility of that too.
So we made a deal, I will make roast beef the old fashioned way (and slice it thin with a knife) five times. If, after the 5th time, I still want a meat slicer, I will get it. Do any of you Cats buy big hunks of meat and slice it into cuts yourselves? Any other homemade roast beef heads in here? Let's chat!
Unless you are a knife sharpening wizard, I highly recommending putting the meat into the freezer until it is almost frozen to assist with the hand slicing/shaving.
When it comes time to buy a slicer, go the commercial route. If new commercial is out of budget, look at restaurant auction sites and so on. I have returned no less that 4 deli slicers purchased from box stores. They are garbage.
#breakfast
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didn't get pics but I made steak and eggs that combined some leftover steak as well as some grilled peppers and onions from earlier in the weekend. would recommend.
anyone recommendo a good fryer (non air) going to be used mainly for fish
What oil you using?peanut
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Did some meal prep tonight. Used a habanero garlic olive oil and added diced jalapeños to the potatoes and they have a really nice kick!Those potatoes look great.
(https://uploads.tapatalk-cdn.com/20230713/b197213f975742c26429f23c750c9128.jpg)
Did some meal prep tonight. Used a habanero garlic olive oil and added diced jalapeños to the potatoes and they have a really nice kick!Those potatoes look great.
(https://uploads.tapatalk-cdn.com/20230713/b197213f975742c26429f23c750c9128.jpg)
Are you making some breakfast burritos?
What oil you using?peanut
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Rolling breakfast burritos and letting them sit in a fridge is DISGUSTING.Did some meal prep tonight. Used a habanero garlic olive oil and added diced jalapeños to the potatoes and they have a really nice kick!Those potatoes look great.
(https://uploads.tapatalk-cdn.com/20230713/b197213f975742c26429f23c750c9128.jpg)
Are you making some breakfast burritos?
Someone had to say itRolling breakfast burritos and letting them sit in a fridge is DISGUSTING.Did some meal prep tonight. Used a habanero garlic olive oil and added diced jalapeños to the potatoes and they have a really nice kick!Those potatoes look great.
(https://uploads.tapatalk-cdn.com/20230713/b197213f975742c26429f23c750c9128.jpg)
Are you making some breakfast burritos?
I've never heard of this lolSomeone had to say itRolling breakfast burritos and letting them sit in a fridge is DISGUSTING.Did some meal prep tonight. Used a habanero garlic olive oil and added diced jalapeños to the potatoes and they have a really nice kick!Those potatoes look great.
(https://uploads.tapatalk-cdn.com/20230713/b197213f975742c26429f23c750c9128.jpg)
Are you making some breakfast burritos?
I have TWO travel friends that ALWAYS do this at vrbo’s
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Someone had to say itRolling breakfast burritos and letting them sit in a fridge is DISGUSTING.Did some meal prep tonight. Used a habanero garlic olive oil and added diced jalapeños to the potatoes and they have a really nice kick!Those potatoes look great.
(https://uploads.tapatalk-cdn.com/20230713/b197213f975742c26429f23c750c9128.jpg)
Are you making some breakfast burritos?
I have TWO travel friends that ALWAYS do this at vrbo’s
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Costco sells some pretty decent frozen breakfast burritos :nono:This is different
Costco sells some pretty decent frozen breakfast burritos :nono:
(https://uploads.tapatalk-cdn.com/20231010/5a1f6c939b8ac1dc9a956d8172d60cc0.jpg)soup
Did somebody say chili
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yeah, cire, chill cause that ain't chili.(https://uploads.tapatalk-cdn.com/20231010/5a1f6c939b8ac1dc9a956d8172d60cc0.jpg)soup
Did somebody say chili
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What the effyeah, cire, chill cause that ain't chili.(https://uploads.tapatalk-cdn.com/20231010/5a1f6c939b8ac1dc9a956d8172d60cc0.jpg)soup
Did somebody say chili
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Kinda looks like you ate way, way too many peanuts and took a big butt dragon on the plate, but in my mind's eye, I know how delicious your dish is.
(https://uploads.tapatalk-cdn.com/20231012/231c7ab5446c99224f4a74b5f6b7556a.jpg)Still not chili
Day two
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apple peeler attachment on a kitchenaide mixer is pretty awesomeI need to investigate that. It's always a quiz I fail putting the manual one back together after washing.
It’s actually like a whole set of pasta rollers, spiral blades etcapple peeler attachment on a kitchenaide mixer is pretty awesomeI need to investigate that. It's always a quiz I fail putting the manual one back together after washing.
Tom
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Trying chilaquiles for the first time at home with some of the meat from the tacos from last night. Would be incredible but a dollop of sour cream on top but alas…
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Mom hit the orchard a week ago, and we end up with 2-3 bags of apples. Last year sliced, vacuum sealed, and froze. We tried apple sauce today.A couple of years ago, our neighbors had us out to their property in the country to pick apples and loaned us an apple peeler / corer thing. Set up the camping stove in the backyard and made applesauce. Still one of the kids favorite fall memories.
Tom(https://uploads.tapatalk-cdn.com/20231016/029cf5749d56a4cad62e1ad738faa490.jpg)(https://uploads.tapatalk-cdn.com/20231016/3bd58907df878948e483406a5075f23f.jpg)(https://uploads.tapatalk-cdn.com/20231016/8256a2e3a55afb21a6891d1a35946672.jpg)(https://uploads.tapatalk-cdn.com/20231016/411a98adb1e2dfddc0fb00cb64dbef8a.jpg)
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Left over corned beef hashIncredible tomahawk steak (posts picture of an over easy ostrich egg)
(https://uploads.tapatalk-cdn.com/20231017/1c6bba79c9b5aabdb9a401d5f6ed93eb.jpg)
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feel like I've been cooking the same stuff for a while. Anyone have something good that doesn't take a year and half of prep time and cooking?"That sounds so good" has quite a few great options:
somehow looks bone dry and soggy at the same timeI don’t see you posting anything you’ve cooked, probably because it’s just a frozen tv dinner.
I’m going to make a charcuterie board that is so cheese heavy it’s basically a cheescuterie boardWarm it up MF’s we are in construction mode
Good to see a Miller light aluminum can in the background
I love Chilaquiles but it's tough to get the tortilla chips right.
Thus I've never tried at home. I assume restraunts that have good ones maybe lightly fry their chips/tortillas in fat before the sauce in order to preserve a little crunch but IDK.
Those look awesome though
We’ve miniaturized the leftoversI’m going to make a charcuterie board that is so cheese heavy it’s basically a cheescuterie boardWarm it up MF’s we are in construction mode
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(https://uploads.tapatalk-cdn.com/20231123/c6fbdfce9c519e9d3b15195b0f26f2c5.jpg)
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Do any of you serious chefs have a recommendation on these chefs knives/ meat cleavers I see in cooking videos all the time? Thinking of getting the boys each one of these for xmas.
Tom(https://uploads.tapatalk-cdn.com/20231204/05068e9e69525215a4845567b27233d6.jpg)
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Do any of you serious chefs have a recommendation on these chefs knives/ meat cleavers I see in cooking videos all the time? Thinking of getting the boys each one of these for xmas.
Tom(https://uploads.tapatalk-cdn.com/20231204/05068e9e69525215a4845567b27233d6.jpg)
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look cool but there's a reason that nobody actually uses them
Let’s have a good week, guys!I would eat those potatoes off the floor of a gas station bathroom if needed to get them in my body. They look incredible.
(https://uploads.tapatalk-cdn.com/20231204/75922656c3e80828e9399013bff37e1f.jpg)
Do any of you serious chefs have a recommendation on these chefs knives/ meat cleavers I see in cooking videos all the time? Thinking of getting the boys each one of these for xmas.
Tom(https://uploads.tapatalk-cdn.com/20231204/05068e9e69525215a4845567b27233d6.jpg)
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Do any of you serious chefs have a recommendation on these chefs knives/ meat cleavers I see in cooking videos all the time? Thinking of getting the boys each one of these for xmas.
Tom(https://uploads.tapatalk-cdn.com/20231204/05068e9e69525215a4845567b27233d6.jpg)
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I don't have a meat cleaver, but I like Victorinox for chef's knives.
Do any of you serious chefs have a recommendation on these chefs knives/ meat cleavers I see in cooking videos all the time? Thinking of getting the boys each one of these for xmas.tom, instead of giving your children a weapon of war, why not sharpen their minds instead?
Tom(https://uploads.tapatalk-cdn.com/20231204/05068e9e69525215a4845567b27233d6.jpg)
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really doubt a library card has the shine that cleaver does
Trimming up a tenderloin this evening. Welcome any advice on what to do with the trimmings.Stir fry
I saw an Alton Brown recipe for using the chain to make cheesesteaks. I don’t have a meat grinder or much desire to make burgers.
Trimming up a tenderloin this evening. Welcome any advice on what to do with the trimmings.i trimmed mine this morning and threw that crap in the trash. after trimming, i generously salted the bitch and now it’s dry brining in my garage fridge
I saw an Alton Brown recipe for using the chain to make cheesesteaks. I don’t have a meat grinder or much desire to make burgers.
i’ve not decided yet if i want to smoke it and then sear on the grill or just oven then sear in butter/herbs. probably the latter.Latter, although you do smoke a good loin.
i don't think there exists a Sous Vide Person who isn't obsessed
I've been feeling dark urges calling me to a bread machine. Any bread machine cats here?I would instead suggest you get a kitchenaid mixer with a dough hook
And then.... bake in my oven like a plebe?I've been feeling dark urges calling me to a bread machine. Any bread machine cats here?I would instead suggest you get a kitchenaid mixer with a dough hook
just stick with wonder breadAnd then.... bake in my oven like a plebe?I've been feeling dark urges calling me to a bread machine. Any bread machine cats here?I would instead suggest you get a kitchenaid mixer with a dough hook
Does Ms KitchenAid have a proofing and baking attachment too?
(https://uploads.tapatalk-cdn.com/20240106/06912c78f581b4c0fde7b19a85bbfe00.jpg)Yum. I might have to skip my protein bar and cook an omelet.
(https://uploads.tapatalk-cdn.com/20240106/06912c78f581b4c0fde7b19a85bbfe00.jpg)omelette, more like BOMBLETTE
Has anyone ever made kimchi? I got some pho from cafe vie earlier this week which came with a side of kimchi, I finally got around to eating the kimchi today and it was amazing so I decided I'd make some.Pretty sure puni has gone down that rabbit hole. I'm also confused about the pho (Vietnamese) and kimchi (Korean) combination.
I yolo'd some kimchi recipe from the Internet and used bok choy instead of napa cabbage since that is all Hy-Vee had.
I left 2 jars out to ferment faster and put 3 in the fridge to go slower.
If I suddenly stop posting on here I probably died of food poisoning or something.
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An employee of mine got me a bottle of Japanese sake for Chinese new year.Has anyone ever made kimchi? I got some pho from cafe vie earlier this week which came with a side of kimchi, I finally got around to eating the kimchi today and it was amazing so I decided I'd make some.Pretty sure puni has gone down that rabbit hole. I'm also confused about the pho (Vietnamese) and kimchi (Korean) combination.
I yolo'd some kimchi recipe from the Internet and used bok choy instead of napa cabbage since that is all Hy-Vee had.
I left 2 jars out to ferment faster and put 3 in the fridge to go slower.
If I suddenly stop posting on here I probably died of food poisoning or something.
(https://uploads.tapatalk-cdn.com/20240107/fc518309da04227221fbb59fd7f9df33.jpg)
IDEA: don't include the raisinsthe raisins are very polarizing. people either love them or hate them. I'm considering adding some vanilla, cinnamon and pecans the next time I make it.
IDEA: don't include the raisinsthe raisins are very polarizing. people either love them or hate them. I'm considering adding some vanilla, cinnamon and pecans the next time I make it.
An employee of mine got me a bottle of Japanese sake for Chinese new year.
Has anyone ever made kimchi? I got some pho from cafe vie earlier this week which came with a side of kimchi, I finally got around to eating the kimchi today and it was amazing so I decided I'd make some.
I yolo'd some kimchi recipe from the Internet and used bok choy instead of napa cabbage since that is all Hy-Vee had.
I left 2 jars out to ferment faster and put 3 in the fridge to go slower.
If I suddenly stop posting on here I probably died of food poisoning or something.
(https://uploads.tapatalk-cdn.com/20240107/fc518309da04227221fbb59fd7f9df33.jpg)
This is not "true kimchi" as in it won't last for months, only like 1 month in the fridge.Has anyone ever made kimchi? I got some pho from cafe vie earlier this week which came with a side of kimchi, I finally got around to eating the kimchi today and it was amazing so I decided I'd make some.
I yolo'd some kimchi recipe from the Internet and used bok choy instead of napa cabbage since that is all Hy-Vee had.
I left 2 jars out to ferment faster and put 3 in the fridge to go slower.
If I suddenly stop posting on here I probably died of food poisoning or something.
(https://uploads.tapatalk-cdn.com/20240107/fc518309da04227221fbb59fd7f9df33.jpg)
I made some about 5-6 years ago.
I think you want it more compact than that. you have a lot of voids in the jar. Most fermentations don't want that. Not sure if:
1. this an issue or not with kimchi
2. if this is an issue, if it's the kind that will just affect the flavor or create something like botulism and kill you.
Might look into that.
Also, the kimchi I made took like 6 weeks and tasted just like the stuff I buy at the store, so I never made it again.
This year I want to figure out some simple but tasty recipe plans to turn a simple grocery store trip into multiple good meals.Do it with a turkey and you'll get a lot more mileage.
EXAMPLE:
Buy a whole chicken and butcher it up.
Meal 1: fried boneless (breast) and bone-in wings
Meal 2: marinated and grilled thighs & legs
Meal 3: roast & shred the rest, make stock with the bones, and turn it into a soup or stew
Anyone done this? I think it would be a cool way to work on basic cooking skills and have some no brainer meals in my back pocket at all times.
that looks pretty good, nice breading!would you lick your fingers after eating it?
what can't you do
Iwe talking dongs in here?
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Where do you get your fish?Generally a place called Kaze Gourmet. The wholesale to restaurants and also have a small storefront for the public. They are closed for renovations though so have been getting at Central Market. They have sushi grade salmon and tuna along with whole sides of himachi.
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What do you have against English muffins buddy?Are you asking because they are Hawaiian sweet rolls? I think I can get gluten free English muffins but I special ordered these and want to eat them first.
I’ve been making sushi lately as much as DBT makes tacos.Damn dude these look good
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I’ve been making sushi lately as much as DBT makes tacos.Good grief man
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Yes just josh’n yaWhat do you have against English muffins buddy?Are you asking because they are Hawaiian sweet rolls? I think I can get gluten free English muffins but I special ordered these and want to eat them first.
Sorry if already covered but does anyone have recommendations about air fryers? Everyone is saying this is the way to cook food in the 21st century. I think the pod type would be too small for our house. The air fryer / toaster oven combos seem pretty big. Wirecutter says this is the one to get: https://www.amazon.com/dp/B01N5UPTZS/?tag=thewire06-20&linkCode=xm2&ascsubtag=AwEAAAAAAAAAAlOU&th=1 (https://www.amazon.com/dp/B01N5UPTZS/?tag=thewire06-20&linkCode=xm2&ascsubtag=AwEAAAAAAAAAAlOU&th=1)
Sorry if already covered but does anyone have recommendations about air fryers? Everyone is saying this is the way to cook food in the 21st century. I think the pod type would be too small for our house. The air fryer / toaster oven combos seem pretty big. Wirecutter says this is the one to get: https://www.amazon.com/dp/B01N5UPTZS/?tag=thewire06-20&linkCode=xm2&ascsubtag=AwEAAAAAAAAAAlOU&th=1 (https://www.amazon.com/dp/B01N5UPTZS/?tag=thewire06-20&linkCode=xm2&ascsubtag=AwEAAAAAAAAAAlOU&th=1)
We have a cosori one that has worked well. I wouldn’t be too worried about getting the “best” one since they work basically the same. Just whatever works best for your space and what you think you’ll use it for mostly.I went ahead and ordered this one. No idea where I will store it when it is not in use.
That fried rice looks awesome.Just buy a long grain (basmati is my go to)
Cooked some lamb loins for the first time today after randomly grabbing them at aldi's.
Loosely followed this recipe www.foodandwine.com/recipes/lamb-chops-sizzled-garlic
Added a side of sauteed mustard greens.
10/10 would do again.
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Looks good. Not sure what the steak sauce is for. I assume the ketchup and hot sauce is for the potatoes? I am hungry.Yeah steak sauce is not needed. Just there in case. Yep cholula and ketchup is for the potato’s
Life changing Tomato soup pro tip incoming-Sounds great. The HiLo has an app called goat sticks that is their breadsticks with marinara topped with goat cheese for dip and it is fantastic. Several years ago I got super baked and ate an entire order (owner informed me its a pound of dough).
Take your standard canned/boxed tomato soup and add like half a log of goat cheese when you start to heat it. This makes it super creamy and rich.
Then right before you take it off the stove add a splash or two of balsamic vinegar.
Chili and cinnamon rolls just like I ate 40 years ago.(https://uploads.tapatalk-cdn.com/20240302/9cfe53d2f3f8161b732f02f537a8f4f1.jpg)great meal
NACHOMASTERIs that Taco Bell Fire Sauce?
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good eye, but it’s diablo not fireNACHOMASTERIs that Taco Bell Fire Sauce?
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is that cat food on the top there?yes I put cat food on my nachos and feed my cat refried beans.
I made some nachos last night and we were out of pepper jack so I threw some shredded mozzarella and holy gooey cheese nachos that is something I will be doing from now onNACHOMASTER APPROVES
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Cowboy ribeye
Short bone
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Yep, best sear I’ve ever gotten(https://uploads.tapatalk-cdn.com/20240325/ccedcdfd01107413a775df20488a3f35.jpg)
Cowboy ribeye
Short bone
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Woah, is that a carbon black pan? That's the only pans my mom cooked with.
Yep, best sear I’ve ever gotten(https://uploads.tapatalk-cdn.com/20240325/ccedcdfd01107413a775df20488a3f35.jpg)
Cowboy ribeye
Short bone
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Woah, is that a carbon black pan? That's the only pans my mom cooked with.
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i haven’t bought a carbon steel yet, how was the learning curve?I got one for Christmas a few years ago
the steak looks great, where’d you get it?
Taking this opportunity to drop into the thread and say that I made a horseradish sauce for the Easter roast beef today that was really good.Share please. I’ve been doing tenderloin for Christmas and always love a good horseradish sauce to go along.
Taking this opportunity to drop into the thread and say that I made a horseradish sauce for the Easter roast beef today that was really good.Share please. I’ve been doing tenderloin for Christmas and always love a good horseradish sauce to go along.
Folks, HE DID IT AGAIN!!!what you might not be aware of is the layer of this magical queso found in these NACHOS
Man, it has been YEARS since I had a bucatini noodle but the other day I just happened to notice some at the grocery store. Made “moms spaghetti” last night so I guess “moms bucatini” and it was magnifico
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u got pics m8?
clams have you tried a vape from temulol, man i don’t even want to like cilantro at this point in time
https://twitter.com/bemdoll/status/1784991481901584831?t=lmTXQiP4R58-yx29lLG7NQ&s=19