Author Topic: cooking (Read 284660 times)

8manpick · « **Reply #2800 on:** December 25, 2020, 01:56:01 PM »

Quote from: mocat on December 25, 2020, 01:52:16 PM

4 hours on the smoker

Oh hell yes

IPA4Me · « **Reply #2801 on:** December 25, 2020, 01:58:40 PM »

Good looking Christmas meals. We had our ham and carbs feast yesterday. Leftovers for lunch today. I'll be dining at the Chinese joint later.

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Institutional Control · « **Reply #2802 on:** December 25, 2020, 02:03:54 PM »

Tom, you son of a.....

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KST8FAN · « **Reply #2803 on:** December 25, 2020, 02:04:55 PM »

Quote from: mocat on December 25, 2020, 01:51:29 PM

Merry Christmas gE.c

Nice mocat. That looks so damn good.

Tom

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TheHamburglar · « **Reply #2804 on:** December 25, 2020, 05:51:31 PM »

Put some Walkerswood jerk seasoning on some chicken breast, tried out the new Sous Vide & finished on the grill for a few minutes.

No idea if it’s going to be any good.

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TheHamburglar · « **Reply #2805 on:** December 25, 2020, 06:21:43 PM »

Update: Meh. Need more practice with the sous vide.

Cire · « **Reply #2806 on:** December 25, 2020, 06:28:49 PM »

Yassss

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pissclams · « **Reply #2807 on:** December 25, 2020, 07:02:45 PM »

that’s cooked perfectly

we did hasselback potato gratin, dry aged prime strip, sea scallops, shrimp, green beans

AST · « **Reply #2808 on:** December 25, 2020, 07:18:54 PM »

Cire · « **Reply #2809 on:** December 25, 2020, 07:20:41 PM »

Quote from: pissclams on December 25, 2020, 07:02:45 PM

that’s cooked perfectly

we did hasselback potato gratin, dry aged prime strip, sea scallops, shrimp, green beans

Holy crap

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steve dave · « **Reply #2810 on:** December 25, 2020, 07:23:29 PM »

Clams, WHAT

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wetwillie · « **Reply #2811 on:** December 25, 2020, 07:30:57 PM »

Sometimes I forget who the OG of the cooking board is, but I definitely remember now.

sys · « **Reply #2812 on:** December 26, 2020, 12:26:23 AM »

that's obscene, mocat.

sys · « **Reply #2813 on:** December 26, 2020, 12:28:20 AM »

jfc, so many cows died for baby jesus.

AST · « **Reply #2814 on:** December 26, 2020, 11:42:20 AM »

Just some top notch cooking been going on in here lately. It is beautiful.

Trying out my new Lloyd’s pan today. First attempt at the style.

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Spracne · « **Reply #2815 on:** December 26, 2020, 11:48:26 AM »

You making a Detroit-style pizza, bauce?

AST · « **Reply #2816 on:** December 26, 2020, 11:51:45 AM »

Quote from: Spracne on December 26, 2020, 11:48:26 AM

You making a Detroit-style pizza, bauce?

Attempting

Spracne · « **Reply #2817 on:** December 26, 2020, 12:02:19 PM »

Love it. You're going to nail it.

steve dave · « **Reply #2818 on:** December 26, 2020, 12:23:05 PM »

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steve dave · « **Reply #2819 on:** December 26, 2020, 12:40:05 PM »

IC, thank your grandfather for me

AST · « **Reply #2820 on:** December 26, 2020, 12:40:23 PM »

Hell yes SD, toast eggs!

KST8FAN · « **Reply #2821 on:** December 26, 2020, 01:17:42 PM »

Guys. Mrs8 whipped this out of the cabinet for forgotten kitchen utensils.

Tom

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IPA4Me · « **Reply #2822 on:** December 26, 2020, 01:25:17 PM »

Oh sweet.

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AST · « **Reply #2823 on:** December 26, 2020, 02:51:38 PM »

I am unnecessarily nervous, it is just food. I feel if I made a mistake it was adding too much sauce.

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AST · « **Reply #2824 on:** December 26, 2020, 02:57:57 PM »

I am seeing olive oil bubbling around the entire edge of the pan so hopefully that means I am getting my perfect edge.

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