Wow.
I just had the best cookie I've ever eaten. It was so good, I knew it deserved its own thread on these boards, so that it could be immortalized and so that CV could order a dozen ...
Behold, the
Hope's Royale. Scroll down for description.
This came with a box lunch from a local cafe. Clearly this cafe has done its homework.
I think your avatar has Freudian hips.
Those cookies do look good.
My favorite has to be the Inn at Little Washington's currant and walnut oatmeal cookie. Nothing about them is ordinary. They are like the oatmeal raisin cookie your grandmother made on steroids - made with the finest twists that push them into gourmet standing. Interestingly, they are topped with sea salt that really makes the cookie sparkle. They are reputed to be Bush 43's favorite, too (the pastry chef there used to work at the White house), but I don't let that get in the way of my enjoyment.
Cooking with Music Eating?? You gotta go with the whole system my friend.
The artist: SRV
The Song: Hendrix's Voodoo Child
The ingredients:
Gnoshi
A Marinara flavoured with garlic, basil and a very nice Ponot Noir Ice Wine (hey, its what I had open)
Spicy italian sausage
Lightly suateed green peper, onion, portabello mushroom, zuchini
The result:
A rockin' good meal
Life is good
Sounds good Fred, any leftovers?
I think my wife said she wants to do steaks tonight.
That means it'll be time to make my "Blue Balsamic" glaze. I take a some good sized crumbles of Maytag Blue Cheese and add a few tablespoons of Villa Manodori Aged Balsamic vinegar. The best balsamic I've ever had. I just barely mix them together and then spread it over the steaks, just as they're almost done. The heat warms up the glaze and starts melting the cheese.
Not that good steaks really need much help, but the sharpness of the cheese combined with the sweet and sensual nature of the Balsamic on a perfectly cooked steak just blow my mind. It's heaven on a plate. For me anyway.
Yum.
And just to keep it Axiom related, my wife and I enjoy cooking together and we almost always have the Axiom's on in the background providing some cooking music of some sort.
My steak seasoning: sprinkle on each side
* Italian seasoning
* Seasonall
* garlic salt
I think that combo activates about every taste receptor my brain has.
Garlic salt only here.
Although my father in law does nice things with garlic salt and pepper.
Yeah, when my wife seasons the steaks, she dashes on white pepper as well.
While bleu cheese = epic FAIL, Ken, your steak seasoning passes muster with medic8r.
I know you'll sleep better tonight.
I love bleu cheese. I'm tempted to try that method, at least on my steak...
I hate white pepper. Don't know why; Alton Brown keeps insisting that it's the same as black pepper, just a different color, but there's a taste to it I don't like.
Bleu cheese on steak is great!
I made an all purpose grilling rub a while back that included salt, oregano, fresh ground pepper, ground chipotle, garlic powder, and a bit of cumin, I think. It was fantastic.
Sounds good, but off the top of my head I can't recall what cumin is like. Wikipedia to the rescue.
While bleu cheese = epic FAIL
My wife shares your sentiment about blue cheese.
I am required by household law to 'double-bag' it when it's in the fridge.
I, however, love most stinky cheeses. A good blue is near the top for me.
Of course, you can never tell when it's gone moldy, but that's part of the fun.
And an excellent balsamic, well, I'll almost eat that over cereal.
Cumin has a pungent smell. People that don't like it usually say it smells like sweat. It's very popular in southwest & mexican cooking. Think of the seasoned beef at your local mexican restaurant and you're probably thinking of cumin. Also excellent in chili. For me anyway, if it's in something it defines the dish as being spanish, mexican or just generally something of the southwest.
But that's just me and my blue-cheese-lovin' taste buds.
I am required by household law to 'double-bag' it..
Cumin has a pungent smell. People that don't like it usually say it smells like sweat. It's very popular in southwest & mexican cooking.
We still talking about food?
We still talking about food?
Indeed.
Cumin is also used in Indian food extensively. I love it. It's sort of an earthy flavor.
You'd know it if you smelled it.
I wanted to revive this thread.
I'm not actually eating one of these tonight, but I thought it was a worthy contribution
The Fatty Melt: a hamburger with two grilled-cheese sandwiches as its bunWhy didn't I think of that!
Why didn't I think of that!
'Cuz you weren't high with a wicked case of the munchies?
I think Mark has the right of it.
Also: bluuaaaarrgghgghhh
Wow, we are making burgers tonight for dinner... maybe burgers AND grilled cheese.
======
Rick, I can only say *drool* Wow.
Jason
That would take us about 6 months to eat through. Maaaan...
In my younger years, that was about one of my meals.
Rick, that looks super tasty!
I'm comin' over for dinner. Be there soon.
Come on over Sean, I'll get the smoker going. We just picked up a half hog so I'm sure we can find something to throw on. Hmmm, maybe some pulled pork.
Oh, fine. How do you clean drool out of a keyboard?
Dude, I gotta go find something to eat now. You're killin' me here, Rick!!
Here ya go, brisket we did the week before. It made for some really good pulled brisket sandwiches.
I want some beef!
Unfortunately my wife is baking some Salmon a patient brought her from Alaska (I'm not a big fish lover unless it's raw)
Here ya go, brisket we did the week before. It made for some really good pulled brisket sandwiches.
Can I come over for dinner? That looks Great! I'd love to dig into that right now, Im starving.
Okay, like Tom, I've drooled all over my keyboard. . .
Everyone here would be welcomed at any time. I would be glad to fire up the smoker.
You're killin' me Rick. Perhaps it will have to be a Midwest fest. Smoked pork, some pistol shooting and then rocking some Axiom speakers. Your food looks great. Keep up the good work. Hopefully the wind will blow strong from the south and bring the smell of your smoker up to Wisconsin.
Damn that looks tasty rick.
Time for a midnight snack. I'm seriously am salivating now. Damn you!
Not the yummiest thing, but I finally tried Squirrel Nut Zippers candy, which the band named themselves after. Decent.
By the way, "Midnight Snack" is a cool You Say Party! We Say Die! song.
Wow, that looks damn good.
Here's what I grilled a few weeks ago:
There's something wrong with that picture Ken, the vegetables out number the pieces of meat, but it still makes me hungry.
What a thread to read when I skipped breakfast. That food sure looked tasty.
Your veggie to meat ratio is waaaaaay off.
Well, the peppers were more for my son throughout the week, and the zucchini cook down really small. I knew people were going to say that...
Good grief Rick, that all looks fantastic. That brisket looks insanely good. I need a smoker.
And you live only a couple of hours away from me. Hmmmm....
If we ever have an Illinois/Wisconsin/Iowa gathering and you're doing the smokin', you can count me in.
Tried out the rotisserie on my weber summit a couple of nights ago. Hickory smoked rotisserie chicken... YUM. Forgot to take a picture...
I wonder if we should hire Wid to be the chef at the Axiom 30th anniversary party? How amazing would that be?
That Axiom is 30 or that wid can cook?
You're killing me Rick. I even did an internet search last night on smokers. Do you suppose my neighbours and landlord would be upset if I started generating large amounts of smoke on my balcony using a 45 gallon drum?
Fred, I think they'd be cool with it. Totally.
Heck anyone can do some nice cooks on any number of inexpensive smokers. I started out with a Brinkman gas smoker. I just recently was looking into getting a new smoker and found
these reviews . I saw the Big Drum Smoker and started researching them and found a wealth of info on building a clone of these drum smokers. Well after the research and collecting a few parts I went ahead and just built my own. I've only done a couple of smokes on it and so far it's went fairly well. As with any smoker it all comes down to temperature control.
Anyone that wants a pretty good smoker that is an easy build and cost near nothing should give it a shot.
Thanks for all the complements.
Hey wid, how much smoke do these things put out? I would love to try a mini version, but living in an apartment, I don't want to attract too much attention.
City bylaws do not allow bbqs and such on balconys, but nobody enforces this. I suspect making lots of smoke would be like putting a big bullseye on your back and walking through a shooting range.
They put out a minimal amount of smoke. I don't think a good neighbor would mind the smell of a good BBQ. You can always control the smoke with the amount of wood you use.
Make sure to invite the neighbors and that will guarantee they won't mind.
Hmm... Its tempting. I wonder if the fire department likes pulled pork?
It produces no where enough smoke to worry about that. I love some pulled pork although it takes forever to make it
Thanks. It sounds like its worth looking into a little more.
For dinner today, I had a Costco hot dog with Coke, and then I had leftover mac&cheese mixed with leftover chili. All quite tasty.
The wife had a meeting tonight, the kids and I had Mickey D's, I think I'm gonna be sick, a BigMac and a Fillet of fish is about all the empty calories and fat I need for the month
For dinner today, I had a Costco hot dog with Coke, and then I had leftover mac&cheese mixed with leftover chili. All quite tasty.
In college, my roommates and neighbors made numerous trips to Costco for hot dogs or pizza. Cheapest and most filling meal around.
The wife had a meeting tonight, the kids and I had Mickey D's, I think I'm gonna be sick, a BigMac and a Fillet of fish is about all the empty calories and fat I need for the month
Michael, I totally agree. About three years ago I began making sandwiches to bring for lunch. When you get away from the fast food thing for a while you realize how yucky some of it can get.
I still get cravings every once in a while, though.
I kinda like the new "fancy-pants" burgers from Burger King, which I pretty much only get on road trips.
Haven't tried those yet, but I like the six-dollar burgers from Carl's because they seem to have less grease.
I don't think I'll ever lose my taste for the Western Bacon Cheeseburger.
Yeah, it's horrible stuff, but I still enjoy it on the rare occasions I have it.
Referring to all fast food.
Tonight was the out-of-town trap shooting night so it was gypsy salami sandwiches when I got home.
I loves me some dry, spice encrusted cured meat.
Bren R.
That sounds really good. I was just thinking of salami yesterday.
Did I just set myself up or what?
Man, I totally agree with Sean on both of his previous posts. That's just scary.
Man, I totally agree with Sean on both of his previous posts. That's just scary.
Ken, you've already been assimilated. Stop fighting it.
Hey wid, how much smoke do these things put out? I would love to try a mini version, but living in an apartment, I don't want to attract too much attention.
City bylaws do not allow bbqs and such on balconys, but nobody enforces this. I suspect making lots of smoke would be like putting a big bullseye on your back and walking through a shooting range.
An electric smoker would be ideal for your situation Fred, minimal smoke, no charcoal, compact and ease of use. Here's a very popular electric smoker that gets rave reviews for under $300...
Masterbilt Electric SmokerYo Rick ... save me a rib!
Sean, I think it'd be perfect if you put "nom nom nom" on your avatar. I think the LOLcat font is Impact, hint hint.
And Michael, I also had McDonald's last night. A Big Mac meal plus a double cheeseburger. I hadn't had a Big Mac in a long time, and it was satisfying in a nostalgic kind of way.
I think they're putting some kind of new flavored salt or pepper in the double cheese. I like it.
I dunno know how to change fonts. I'm computer illlit. . .ilett. . .iliter. . .stupid.
Peter can Photoshop it for you. Please, please!
Ask and ye shall receive:
and the small version, ready for avatarization:
Beauty! That will make me laugh out loud many times, I am sure.
Let me see (*looks at avatar*) LOL! Yep, it works.
I was at Border's last night and picked up the new LOLcats book.
(Amazon link) They're everywhere, eh? Great coffee table stuff.
That's great, Peter!! It really helps bring Matter-Eater Lad home.
So change your avatar, already!
"She's a light brown hare..." - Bugs Bunny
So change your avatar, already!
You talkin' to me?
Awesome.
Now that frees up your sig line for something else!
You guys are slave drivers!
I liked my previous sig.
I will ponder this. . .
So easily mind controlled, where the real Sean.
I was never any good at dealing with peer pressure. . .
No, I don't like that sig. Try again.
No, I don't like that sig. Try again.
Why, I oughta Smurf you, you Smurfing Smurf!
So, JP loves Smurfs.
So, JPs' avatar shows he has a blue chin.
In exactly WHAT way do you love Smurfs, JP?
Why, I oughta Smurf you, you Smurfing Smurf!
Have you heard the Rilo Kiley song, "The Frug"?
Have you heard the Rilo Kiley song, "The Frug"?
Actually, no! Can you hum a few bars for me?
Never mind! Just saw the video on youTube.
"I cannot do the Smurf."
Here's a bit of what was for dinner at the Wids house today.
Here we have the pork shoulder before the smoker.
The smoker in action.
Here was a snack while waiting for the pork to finish. A New York strip done on the smoker for a few hours then finished on the grill with HIGH heat. Man it was great.
Now we have the finished product before pulling.
Now the pulled pork
We also had a nice vinegar based sauce to finish off the pork, boy oh boy it was good. Plus I had made a nice sweet cole slaw.
The Boston butts looks incredibly good brother, how long did the BDS take for them? I've never done steak on the smoker, how did you ever come up with that idea?
Were doing a low country boil this evening ... with a Heineken of course.
I don't know the exact weight of the roasts but I would estimate one was around 3lbs and the other 4. They were part of the half hog I bought so there wasn't a label with the weight.
I put them on at 9 this morning and the smaller one was done at 3 and the larger one at 4:30. Both were taken to 165 then foiled til 200. A little rest time was all I could give the bigger one, I was to hungry
They took a bit longer than I expected but not to bad.
The UDS is performing very well at this point.
As far as the steak goes heck I don't know. It was sitting there and I thought what the heck. It was very good.
Oh, there was some taters in the smoker too
My wifes putting together a healthy meatloaf for tonight, Grass fed ground Beef mixed with lean ground Turkey, along with a side of homemade mash potatoes and gravy. And I'm starving now that I looked at more of Ricks cooking.
Boy does that look good. ::drool::
We had chili dogs for dinner, with homemade chili of the beef, tomato, and bean variety. I added about 1/3 to 1/2 bottle -- wasn't exactly keeping track! -- of Sam Adam's Honey Porter to the chili. Yummy! The beer itself was quite good, too.
I don't think I'll ever lose my taste for the Western Bacon Cheeseburger.
Ditto. I miss those so much (No Carls out here) I order a side of onion rings just to put a couple on a bacon-cheese burger.
Dang, now I'm hungry...
Scott
Yeah, even the nearest Hardees (same as Carl's Jr) is about 50 miles away from you.
It was Thanksgiving in Canada this weekend. Just consider this a prepost for the next few days. turkey, Turkey Soup, Cream of Turkey, Hot Turkey Sandwich, and best of all Turkey Chili.
By the way, if you are a bit short of brown sugar for your cranberry sauce and it's still too tarty, I discovered that a bit of maple syrup makes for an excellent sweetener for cranberries. Had a lot of positive comments on it from the all the family guests.
No Carl's up here either, and when we do drive down the hill, my first choice ends up being IN an OUT, love their burgers.
I would really love to make a quick trip to Buffalo and get me some Bocce pizza. We can't get pizza like that here in Canada. I love there pizza so much, I wish I was eating it right now.
Hungry,
Dr. House
In N Out is the best burger fast food chain I've ever been to. Oh, how I miss those stops along I-5.
(See how I didn't say "along the 5"?)
(See how I didn't say "along the 5"?)
Regional dialect assimilation complete!
I'm not eating any of this tonight, but suddenly
I'm hungry.
Here's what's in my bowl (in bottom to top order):
1 thick slice of homemade bread
several chunks of sharp cheddar
generous portion of homemade chili (leftover from the weekend, but it tastes better now!)
And a beer.
Tonight it was...
Halved grilled game hens, marinated in Badia Mojo sauce
Black beans and rice ... drizzled with olive oil and cilantro, quartered avocado on the side
Mango Key Lime pie
And a couple of beers.
Smoked some spare ribs in my weber summit 470 tonight.. YUM!
David (and other friends) - all this bbq porn Rick has been posting is making me hungry. I'm very interested in your comment about "smoking on a Weber". Can you enlighten me about your method? I know it's not "real" bbq since it's gas-fired, but I'd like to learn some more.
I sleep-eat semi-regularly, but last night I apparently ate a whole Costco muffin while I was asleep. I think that's the biggest thing I've eaten without remembering. At least it makes sense. I hate when I wake up and find that I'd been trying to eat drink or brownie mix.
Man, those Costco muffins are huge (and tasty, kudos on your choice), so that is some impressive sleep-eating.
When I prescribe Ambien, I warn people about the possibility of sleep behaviors like eating, walking, even driving (if you believe Rep. Patrick Kennedy's story).
I've had people on Ambien tell me they've woken up with the peanut butter jar next to them in bed, or bunches of candy wrappers, etc.
I can't even blame any sort of medication. Thanks for the info about Ambien, though. It's always cool to hear about side effects.
Sunday night was broiled steelhead trout fillets with a lemon-dill glaze (or "sauce" in man-terms). Surprisingly good, and healthy to boot.
I've had people on Ambien tell me they've woken up with the peanut butter jar next to them in bed, or bunches of candy wrappers, etc.
Eww, that remind me of this skit from the Chappelle show :
Ribs sleep Aid
Eggplant Parmesan.... Yummy!!
Ingenious, Charles, ingenious.
It was my first time using strikethrough on the board (I believe), and then it struck me that I could be eating the letters off the stick. I must have been hungry.
Good choice. "W" is the tastiest letter.
Charles get my vote for Most Creative and Witty...
Charles get my vote for Most Creative and Witty...
I'm going to creatively rearrange that word and veto the nomination.
He's a machine, I'm tellin' 'ya!
I'm going to creatively rearrange that word and veto the nomination.
I creatively rearranged "Most Creative and Witty" and got:
A Cad Never Omits
Twitty.
So remember that. Seriously.
Bren R.
When you just say his last name, it sounds like he's a rapper.
And Conway sounds like it could be an album by that rapper.
Twitty Presents
Conway: The Way of a Con
Sorry, I'm just trying to increase my post count at this point.
'Cuz I'm 50 ahead of you?
Ha ha, yeah, I was just noticing I was catching up. And I notice we both left Mojo in the dust.
Ha ha, yeah, I was just noticing I was catching up. And I notice we both left Mojo in the dust.
Twitty - The Con Way featuring Lo'ridah Lynn, Will E. Nelson, CA$H, and 'Shank' Will-e-ums.
Bren R.
Ludakris Kristofferson?
Bren R.
LOL! That's hilarious!
Well, I have been using my weber summit pretty frequently.
Here are some pics of the rotisserie and smoker box in action (cooking a BBQ hickory smoked rotisserie chicken with a potato pouch).
And last night we cooked some chicken fajitas with my new grill wok.
That looks delicious. Why do I even open this thread?
No pics, but I did my first turkey on the grill a couple of weeks back. It was pretty yummy!
pictures next time please!
That looks delicious. Why do I even open this thread?
Looking for cookies?
Dijiorno pizza done til' crispy on the Pizzaz. With Siracha hot on top sauce. Yum.
Dijiorno pizza done til' crispy on the Pizzaz. With Siracha hot on top sauce. Yum.
I like Sriracha too :). Sometimes I put it right on top of the pizza or take a bit of ranch dressing, mix it with some Sriracha in a bowl and use that as a dipping sauce for the crust.
Sriracha is excellent in chilli as well.
It is the staple of making any college food awesome...
Pizza, Ramen noodles, white rice with peanuts, hot pockets, old chinese food, etc...etc... :-)
You college kids eat well these days. I was strictly pizza, McD, or hotdogs.
You college kids eat well these days. I was strictly pizza, McD, or hotdogs.
I was going to say the same thing. My diet mostly consisted of staples such as eggs, bacon, bread (Toast), butter, grilled cheese sandwiches and Macaroni and Cheese.
Ah, we ate so well at Berkeley--the takeout food was very tasty. The cafeteria food, on the other hand, was terrible, for the most part.
Actually I ate pretty well in college. I have always liked cooking. I do remember some of my friends though. I think the only reason they survived was all the vitamins and in the beer.
I never put on any feasts, actually I never even had a kitchen table. I always ate at my desk or with the plate on my lap while watching t.v.
Dinner tables magically appear in front of any flat, image projecting screen.
I decided to have a peanut butter and Nutella sandwich, since there's nothing better than having two nuts in your mouth.
You teabagged yourself in a tasty fashion.
I decided to have a peanut butter and Nutella sandwich, since there's nothing better than having two nuts in your mouth.
Now I know why you are having a hard time getting a girlfriend.
I swear I'm not as fat as I sound.
"two nuts in your mouth" ......I don't think it was fat sounding......
As the local wet blanket, I feel the need to mention that I don't buy ice cream any more, since they've downsized the cartons (both recently and a few years back.) I believe they're down to 1.5qt for the same price as a 1/2 gallon used to be, if not more.
Oh, they're actually smaller? Still, bought at $2.88 apiece as opposed to $6.39 apiece, so at least there's that.
That's probably worth it. I suppose my own personal boycott doesn't do much good, but otoh, I save money. And I make a pretty mean ice cream myself.
Do you make it in one of those soccer ball ice cream makers?
I hear you. I don't buy beer anymore since its not $.35 a glass anymore at my favourite watering hole.
There's a difference between known price increases and under the table size decreases at the same price. One is at least honest.
And Charles, no, I go old school--nice wooden bucket with an aluminum can in it. I do use an electric motor on it...
I think all the ice cream companies did the same thing... ent from 2 quarts to 1.75 quarts to 1.5 now....
Same with all chocolate bar manufacturers. There are two sides to the equation: what it costs to produce, and what a consumer is willing to pay.
When chocolate bars hit $.25 (yes, long long ago in a land far far away
) they started to shrink. Why? because a quarter is what you got from your parents to go to the store for a treat. Charge more than a quarter (tax in) and you lose sales to other cheaper candy.
Freakin' parents. It's
their fault.
I think all the ice cream companies did the same thing... ent from 2 quarts to 1.75 quarts to 1.5 now....
And we're sure quarts didn't get bigger, right? People are always talking about quarts movement.
Ken, just wondering if you stoped buying canned products of any type, ie soups, fruit etc., since they pretty much just keep making them smaller for the same price, too. And this has been going on for years. Seems when ever they decide they need to adjust the price, the price either goes up or they just make the product a few percent smaller and keep the price the same and nobody will notice.
I stopped buying love because women of the night just don't have as big of hearts as they used to.
Ice cream is an easy thing to cut out in protest. We also don't eat much pre-packaged food in general. I know the cans have gotten smaller too, but in several cases, that's hard to cut.
Cans of Tuna (Tuna FISH for some of you) have a much higher percentage of water-to-Tuna than they used to. Or, I've gotten much, much stronger.
When I squeeze the water out now, the can is only half full.
Let's change this to the "Hey, let's bitch about food packaging!" thread...
choc chip cookies and a big glass of cold milk, mmm mmm
Let's change this to the "Hey, let's bitch about food packaging!" thread...
Mark, it's easier just to hijack this one, lol. Anyway, I don't know if anyone has noticed too, how some products have their contents CHANGED to make them cheaper. One of our supermarket chains here has it's own line of products, they're actually very good, but I've noticed they are putting less of the more expensive ingredients in and what seems to be more filler(for eg. less beef/more potato in beef stew). This is even craftier than the same price for less routine (they tend to still use oversized boxing or packaging "due to settling"(mmmnnyaaah....ok)
We had some real nice weather yesterday so I smoked a nice bone in ham (around a 5 lber) that we got from the meat locker. It took all of 9 hours, 7 hours on low an slow and the last couple with the smoker running around the 320F mark.
It turned out extremely good. Made for some real good ham sandwiches.
Ummm, Rick, you've forgotten that this thread has evolved....
I see it did Mark but with all the negativity I figured I'd post something that was good.
Maybe you don't understand how evolution works....
But the ham probably got smaller so its ok.
A couple of days ago I made fried, breaded Calamari. Once cooked I seasoned them with Fleur de sel, squeezed a wedge of lemon overtop and served with homemade tzatziki used as a dipping sauce. With a cold beer you got a killer snack
.
Sounds good, I used to eat Calamari Salad as an appetizer at one of our local Seafood restaurants years ago.
Good stuff Adrian. Was it just Calamari or a mix of different seafoods?
The only seafood salad I have ever eaten involved it on a sub or bun and they were very delicious.
A mixture, it was all pickled seafood, haven't been to that restaurant in years. It had calamari, octopus, I think there were muscles and some other crustaceanoids in there too. On a different note I tried some barbecued/shredded jellyfish at a Chinese restaurant one time...not too much taste really, kinda chewy though.
I cooked up a double batch of ginger chicken soup today and really enjoyed it. A single batch recipe follows:
2 tbsp olive oil
3 cloves garlic, minced
1 red onion, chopped
5" piece of ginger, peeled and minced
8 cups chicken broth
3 carrots, peeled and chopped
2 celery stalks, chopped
2 med. turnips, peeled and chopped
2 med. parsnips, peeled and chopped
1/2 tsp salt
1/2 tsp pepper
2 cups cooked chicken pieces (or shredded if using rotisserie leftovers)
1/2 cup peas
3 green onions
Add olive oil, garlic, ginger, and onion to pan. Cook for 2-3 minutes, stirring occasionally.
Add broth through pepper, bring to a boil, then reduce heat and simmer covered for 15-20 minutes or until vegetables are tender.
Add cooked chicken and simmer for 5 more minutes, covered.
Turn off heat and add peas and green onions. Let sit a few minutes before serving.
My modifications:
I don't like the feel of the fibrous core of ginger in my mouth, so after peeling the ginger, I shave away the tender outer ginger until only tough core remains. I then mince the shavings and throw them and the core into the pot. The core has a lot of flavor (ginger juice?) and I remove it after the soup's done cooking.
That sounds good Peter. I'll have to give it a go the next time I make soup.
Chicken Ramen Noodles with a few dashes of cheyenne pepper and a good dose of Sriracha hot sauce. Delicious.
Put the right spices in Ramen and you could serve it in a 5 star restaurant.
Did a pork shoulder on the smoker today. I put it on around 6:30 this morning and pulled it off right about 12 hours later. It was sure worth the wait too.
*drooling on keyboard*
Great stuff, wid.
Hey Rick, how often to you have to add charcoal on a long smoke like that?
No charcoal, drink lots of beer and blue flame it once on the hour.
I just load it up one time Fred. That's what's nice about the drum smoker.
A nice, tall can of Tetley's!
Interesting. Does the drum cooker keep the temperature constant for the whole time?
Pretty much, they vary by a few degree but over all pretty steady. Today it was running in the 230 to 240F range through out the smoke.
Man, we need to get Wid into the M60 party... Maybe he could cater it for us with lots of pork... Of course, since he is in the M80 club, he'd have to bring the pork as "payment" to hang out with the quality M60 crowd!
Out to dinner tonight to a nice place for Valentines day, Fondue party at our place (cheese, meat, and chocolate courses) tomorrow night, and making a Spicy Chicken
Tagine Monday night. It's going to be a good eatin' weekend!
Sounds good. How 'bout posting the recipe?
If I had a link to the recipe I'd post it...this one is the old fashion way though...out of a recipe book!
I have a whole book full of tagine recipes I got with the tagine. (it was a Christmas gift this past year). Here's an
example of a tagine recipe. Not worth posting mine until I know how it turns out.
Just got back from the first of the 3 good meals. The restaurant was great. So good in fact that we made another reservation for my birthday in June. You need to book at least 3 months in advance for this place, so fortunately by bday is more then 3 months away!
The Sweet Williams Lemon Tea Cookies I got from Costco are delicious. I stopped myself at 3 because I quickly grew concerned about being unable to stop.
Okay, I had two more because I got cocky.
Dangerous, man, very dangerous.
We polished off the leftover Easter roast yesterday. We dined al fresco in our front yard and re-heated the thinly sliced meat on metal skewers in our chiminea. Tasty! The wood came from juniper-like evergreen tree I cut down in our back yard last year. (It was at least half-dead.) The smoke actually added a lot to the flavor of the meat. Tasty!
Pepperoni sticks (on the dry side) and washing them down with beer.
We had some company over and I smoked 20lbs of ribs. No pics but believe me they sure were good.
I believe you, Rick.
Marinated and grilled flank steak. Corn on the cob. Peas with butter. Roasted potatoes with onions and garlic. Local IPA. Yummay.
First bbq (at our place) of 2009.
Smoked goldeye appetizers. Mixed cheeses and crackers.
Applewood smoked salmon with a molasses and spice rub.
Spinach, strawberries and almond raspberry vinagrette.
Celery macaroni salad with a homemade mayo, shrimp meat and cubed marble cheese.
Angel foodcake with a spiced fruit compote.
Maple sugar pie.
I kid you not.
What a wicked dinner tonight.
Two couples and a third who came for dessert and drinks.
Weee whoooo.
Damn that sounds good. Particularly the salmon.
Leftover Chicken Paprika, Perfect Rice and Cajun Corn from the Dinosaur BBQ cookbook (which I highly recommend). And coffee. Breakfast of champions.
That dinner sounds downright tasty. I was working in the backyard all day, so no time for gourmet cooking.
(Since when is Winnipeg in western Canada?)
Since forever. Western Canada starts at the western edge of the Ontario border. I still remember that it was hard to party on the train until you hit western Canada (crew change at Winipeg).
We polished off the leftover Easter roast yesterday. We dined al fresco in our front yard and re-heated the thinly sliced meat on metal skewers in our chiminea. Tasty! The wood came from juniper-like evergreen tree I cut down in our back yard last year. (It was at least half-dead.) The smoke actually added a lot to the flavor of the meat. Tasty!
Why do I feel as if I'm reading on over exaggerated piece of writing on the back of a menu?
Every detail is true!
Actually, it does sound like you describe now that I'm reading it again.
Why do I feel as if I'm reading on over exaggerated piece of writing on the back of a menu?
... or the loving and reverent assembly process for a pair of $10,000 speakers... I can just see the Deaf Monk minding the grill.
Every detail is true!
Actually, it does sound like you describe now that I'm reading it again.
I bet restaurants are looking for menu writers specializing in exaggeration to draw in more customers in these economic times.
You could go somewhere with this.
I bet restaurants are looking for menu writers specializing in exaggeration to draw in more customers in these economic times.
Here's one for the stereotypical fast food chain: "Our food is edible!" Now where do I get paid?
Here's one for the stereotypical fast food chain: "Our food is edible!" Now where do I get paid?
Go back to eating your lemon cookies.
Go back to eating your lemon cookies.
I suppose in these trying times, they would try to pay me with what I already have.
Chocolate-dipped dried kiwi.
Grilled artichokes with garlic mayo, grilled yams, and grilled top sirloin, seasoned only with garlic salt, with coarse sea salt at the table. Accompanied by a Gouden Carolus Trippel.
I just had a flank steak. Pretty good.
Random thought, how would steak taste coated in mayonnaise?
Similar to mayonnaise with steak filling?
Random thought, how would steak taste coated in mayonnaise?
Take some horseradish from a jar (squeeze the juice out) and incorporate it to some mayonnaise to taste...kapow!...horseradish mayo...killer combination with beef!
French toast with strawberries and maple syrop. Its a simple brunch, but I havn't had it in a while. Yum.
I also haven't had French toast in a while. There's an idea.
I add a pinch of two of cinamon and a little vanilla flavouring to the eggs. It adds a nice flavour.
I add a pinch of two of cinamon and a little vanilla flavouring to the eggs. It adds a nice flavour.
Vanilla and cinnamon work very well in the egg mixture. I like to also add to that a tiny pinch of ground ginger, nutmeg and heavy cream (35%). If you have large thick slices of bread you can cut a pouch and insert a sweet flavoured cream cheese which is yummy and on top of that bread the french toast in ground oats and nuts.....then pan fry in butter...yummers.
I guess you're coming over to cook for me!
CV wishes his axioms were edible.
Axiom needs to offer Gummi and Barbecue veneer finishes.
I add vanilla, cinnamon, and nutmeg to the egg dip when I make french toast. If I want to make it extra special, I add a splash of some wonderful liqueur (made from milk, vanilla, sugar, lemon, and everclear) that my grandma made.
Grandma + Everclear = my mind just exploded.
I feel like pizza tonight...
Pizza party is on for Thursday.
I love pepperoni and hairballs!!!
If you had to choose one topping, which one of those would it be?
Whatever kind they have in Buffalo.
Can I at least have olives with the hairballs?
I'll call it the dingleberry pie special.
Ha ha, my mouth is watering.
CV I had a cheese and pepperoni pizza last weekend from Bocces (pickup). It was awesome. Contact the Bailey location and ask to speak to a manager if you are considering a long distance delivery. I hope none of your friends are on a diet. It is not figure friendly pizza.
I'll call it the dingleberry pie special.
I'll bring the scissors!
CV I had a cheese and pepperoni pizza last weekend from Bocces (pickup). It was awesome. Contact the Bailey location and ask to speak to a manager if you are considering a long distance delivery. I hope none of your friends are on a diet. It is not figure friendly pizza.
I already put my order in. Thankfully, I had called the Bailey location. A couple of them are sort of on diets, but they don't mind cheating for this.
Cool! Let us know how it turns out. How many pizzas did you order and what toppings?
I ordered the following four after getting input from others:
Gourmet (white) - with grated parmesan & mozzarella cheese, oil, black pepper, onions, black olives with garlic spread on the crust.
Bocce’s Deluxe - Cheese, pepperoni, mushrooms, anchovies, onions, sweet peppers. Bocce’s Best with something extra! (three of us, at least, haven't had anchovies before, so we figured we'd all share the experience)
Hawaiian - Cheese, pineapple chunks, and Canadian Bacon. "Wowee Maui"
Meat Eaters - Can’t beat this! Cheese pepperoni, sausage, beef, and bacon. "Guaranteed to Fill You Up!"
The best part is the girl I like will be there, and the prettiest girl at work might also show up.
Awesome CV! That will feed a lot of hungry people. I never had the white pizza before. It sound delicious. Anchovies are one of those toppings you either love or hate. I happen to like them.
You can't have a transcendent Caesar without anchovies.
I'm pretty excited to try it all. I'm a little scared of the anchovies, but we figured if we were going to have anchovies on a pizza, we should get it from a place like that. It will be fun.
I hope you enjoy it and your guests have a fun experience. What a country..across state pizza
. It will be made the night it is shipped. It should arrive late morning/early afternoon the next day (make sure somebody is always home).
Then fire up the ovens to 450 and start baking them off according to the instructions on the box when your ready.
anchovies are misunderstood little fishies.
anchovies are misunderstood little fishies.
The are indeed.
I'm not a fan of them whole. But they are a yummy component in many dishes - two in particular that that many folks enjoy but may not realize that anchovies are involved...
One would be Caesar salad dressing, as Tom mentioned. That tangy sharpness of the dressing? Anchovies!
And anyone like Worschester sauce, as in Lea & Perrins? The main ingredient that gives it that unique flavor is fermented anchovy juice. I kid you not. So very tasty when mixed into ground beef for meatloaf, hamburgers, even for a meat pasta sauce. Yum!
Now I'm hungry...
Admittedly, I've never had the guts to try anchovies on pizza. My wife has though. She's said that it was actually quite good. So go for it!
The great pizza experiment sounds like fun. All of your selections sound awesome. I quite enjoy 'white' pizzas, and that one sounds really tasty. A truly amazing world we live in when you can order pizza from several states away.
Who knows, perhaps I'll have to try this amazing service too sometime. Always up for a new pizza adventure.
And to actually add something to the thread....
The most recent 'amazing' thing that I've discovered are
sweet potato french fries. I know they're more common in parts south, but a local BBQ place put them on the menu recently. oh...my...god. I can't get enough of the stupid things.
Boogers. They're
nutritious.
You can't have a transcendent Caesar without anchovies.
transcendent Caesar <----- Great name for a band!
I am sooo ordering a pizza to pick up on the way home!
Stupid Internet, making me eat unhealthy.
I have a tube of anchovy paste in the fridge. A little squeeze of it really kicks up and adds a depth of flavour to a meat sauce in a spaghetti bolognese.
I have a tube of anchovy paste in the fridge. A little squeeze of it really kicks up and adds a depth of flavour to a meat sauce in a spaghetti bolognese.
I should try that. I always use a healthy shot of Worcestershire in my meat sauce. Might as well go to the source!
Man, only 10 more posts until the 1k club!
Worcersesestershire, I mean Worserstersher err....I added some of that in my stir-fry chick'n 'n veggies tonight.
I always get Beck in my head when I think about Worcestershire sauce. It's kind of annoying.
QUICK: Anyone have any feelings, good or bad, about Jacob Wirth's in Boston? I like the amount of beers on tap!
love the cat on the pizza box....awesome seen, thats typical in my house. its his or her way of letting u know its been approved.
Hey, Stu. D, good to see you post.
He shows his post and you say it's good?
The pizza party went well enough. The pizza itself was delicious. It ended up being too much pizza, which isn't a bad thing, but it's too bad so many people who said yes to coming changed to maybe and then didn't show. I would say it was worth it for the experience. It was $144.19 for 4 pizzas, so $36 apiece, which isn't too unreasonable considering it had to cross the country. I got to hug both the girl I like as well as her sister, so... success. Still, I need to learn to be more interesting in face-to-face conversation. I can't rely on my looks to sell me forever.
My best friend/coworker brought in strawberries with peanut butter "stuff" (not sure what the appropriate term is) as well as some that were chocolate-dipped (she said she used Symphony bars instead of chocolate chips). Both were very delicious.
During the hug, you need to whisper in her ear, "The pizza gave me gas!" and then hang on real tight.
I could have used your advice sooner, Cyrano!
Next time, I'll hide in the bushes and shout instructions to you.
Light your hiding place on fire and I'll think I'm hearing the words of a divine being.
You mean like, "Holy sh##, it's hot!!!!"
Wait, is that what I say to her?
You two crack me up.
Sean, looking forward to meeting up with you on the 5th. Still waiting for my itinerary...
I think Steve Jobs has an iTinerary for you right here. *grabs someplace*
You're meeting Sean? Inconceivable!
[Napoleon Dynamite]Lucky.[/Napoleon Dynamite]
Is that like regular dynamite but with a shorter fuse?
Yeah, my annual training conference on how to pimp Rx meds will be in Phoenix on the 5th and 6th of June.
The pressure is on Sean to keep up my perfect streak of liking the Axiomites I meet in person. I'm 3 for 3 so far: pmbuko, tomtuttle, kcarlile, and I sure hope I'm not forgetting anyone.
Where are you and Sean going to eat? That's key.
Well, if I can pass him off as my date, then he can join me at the welcome dinner at the
JW Marriott.
We haven't worked out the details yet.
The pressure is on Sean to keep up my perfect streak of liking the Axiomites I meet in person. I'm 3 for 3 so far: pmbuko, tomtuttle, kcarlile, and I sure hope I'm not forgetting anyone.
I have to warn you, I'm ornery and testy. . .or is that horny and sexy?
Hmm, either way, it's gonna be interesting!
Oh, yeah, JP, you'll have to squash Sean's advances, but other than that he's a hoot.
Should I tell JP I live in a nudist colony?
Since when does one constitute a colony?
My own brand of Fusion cuisine; listening to Tangerine Dream while making gumbo with chicken and Oktoberfest sausage.
Q - "What are you using to thicken the gumbo ?"
A - "What does a coyote say ?"
Made my first successful roux. I guess a roux is basically deep fried flour... very strange stuff when you look closely. Boiling oil is is a bit disturbing too.
Anyone have any recommendations on grilling beef ribs? I'll probably be doing my usual seasoning of tons of garlic salt and nothing else (per my wife's requirements), but I've had trouble not making sticks of carbon in the past. Any tips?
My father in law swears by the indirect heat method, but when I tried that, I basically just ran through a ton of propane and had lukewarm, raw ribs. Then I carbonized them, having little patience.
kcarlile,
You can try braising them in the oven at a low temperature say 300 degres for a few hours then finishing them off on the grill.
For a dry rub I like to use garlic salt, pepper, cayenne, paprika, cumin, oregano...whatever...
What would you recommend braising them in (assuming I'm interpreting the word correctly as a wet heat)?
This is the technique I usually use for pork ribs but it would work just as well with beef. I usually take a lasagna pan and pour a small amount of water or sometimes beer (enough to cover the bottom of the dish). Then I take the seasoned ribs and place them in the pan and cover with tin foil then bake at 300 degrees (F) for 2-3 hours. I like this technique because you are introducing moisture as well as completly cooking the ribs (without them going dry) at the same time. Once they are nice and tender I fire up the weber and lather them with bbq sauce to add that bbq/caramelization flavour of the grill.
BTW I have tried smoking ribs with a cheap smoker but have not obtained good results (ashy flavour). I think my problems would be resolved where I could control the heat much bettter with a higher quality smoker.
When I do ribs I go with a 3-2-1 method.The night before I take the membrane off the back of the rib and cut them down to St. Louis style ribs. I then use a brown sugar based rub and refrigerate them over night covered with plastic wrap.
First 3 hours on the smoker @ 220 to 240F, spritzing with apple juice and Captain Morgan Spiced Rum, a 3 to 1 mixture (apple juice to rum). After that I foil them with some of the above mixture and back on the smoker for 2 more hours. On the final stage is were I sauce them if I'm wanting them sauced, then back on the smoker for the last hour. When using this method I get really good results.
They come out like this. These were falling off the bone tender.
The smoker they were done on.
Sounds good, Rick, but a bit far removed from the Santa Maria style my wife prefers (I'm less picky than her!) Are those beef ribs?
spritzing with apple juice and Captain Morgan Spiced Rum, a 3 to 1 mixture (apple juice to rum).
Oh. {hic{ .... danm it.. I thnk i got the respee rong.... (hic}
No Ken. I haven't done beef ribs yet. You can use the same method for beef ribs. You do change the rub, using salt, pepper and garlic as a rub. You can add what ever seasonings you prefer.
I made a greek inspired pita and man was it good. I took some beef tenderloin, sliced it into thin strips and marinated it oregano and olive oil over night. Also made my homemade tzatzki the day before and let it develop flavour in the fridge for 12 hours or so...next day seared the beef (seasoned with salt and pepper), warmed some pitas in a low oven..stuffed the pita with the beef, lettuce, tomatoe, onions and tzatzki...it was sooooo delicious....now if only I had feta cheese that would be the real kicker
.
Sounds really good doc. That reminds me. I need to do souvlaki sometime soon. My son has taken a liking to it.
I did slabs of tripple A tenderloin on the bbq last night. Melt in your mouth good.
One caution with beef ribs; all the ones I have been able to buy have been considerably less meaty than pork ribs. When I used the same amount of rub as I did with pork ribs, the result was quite over-seasoned each time.
I realize the ribs have probably been cooked and eaten already, but just in case...
No, the ribs are in the freezer. I decided to go with the much less ambitious burgers tonight. And my grilled artichokes.
Artichokes are money. I like the canned artichokes hearts for making dip for crackers (one of my favorite dips) and with the fresh ones I like to poach in flavoured water with lemon juice, bay leaves peppercorns, salt etc (to fully cook them). Then I let them cool and dry while preparing a bread crumb mixture which consists of breadcrumbs, olive oil, parmasean cheese, garlic, pepper and salt. I then stuff that mixture on top and in between all the leaves and then bake in the oven until hot. To eat it I just pluck of the artichoke leaves one at a time and scrape off the bread crumb mixture and the little amount of meat that is on the surface of each leaf with my teeth (discard the rest of the leaf that is unedible). Once it is all disected I clean the choke out with a knife and cut up the hearts and dip them in melted butter...yum yum...
Hunh. My recipe seems to have disappeared. It was originally from barbecue-online.co.uk
Basically, you marinate the artichokes in lemon juice, tarragon, salt, and olive oil for x number of hours. I wrap them in foil and toss 'em on the grill, main grate. Add a garlic-orange juice mayonnaise, and voila!
I've also been known to steam them and serve them with hollandaise sauce, which is how I grew up with them.
Oh my god what a good burger. Can't tell you what my wife made them from, but they're incredible. I know there's buffalo, ground beef, a little parmesan, onion and salt in there, but there's got to be some other stuff. Nom nom nom.
You just made me way too hungry.
Don't type with your mouth full.
A little more detail: apparently Penzey's sandwich sprinkle, oregano, whole cumin seed, sage...
Just mail me a patty and I'll have it analyzed by my mouth.
One hot cow patty coming your way!
As long as you don't forget all of those delicious ingredients.
Rick, is that your new rig? Looks great!
Because I was on vacation last week and it kept raining on my yard work plans, I finally had time to make Chile Corn Bread again. So simple but so full of hot, steamy yumminess! Had it with some barbecued corn on the cob (Thank you Mexico) smothered in spiced butter.
One thing missing from this thread is the recipes instead of just making our mouths water without hope of replication. To hopefully start a trend, here is a simple one to spice up the barbecue. Sorry I don't have the corn bread one memorized but there is lots of variations to choose from on the ol' Interweb. I'm sure that's where I found this one.
Spiced Butter Recipe for BQed corn
1 tsp chili powder
1/4 tsp oregano
1/8 tsp cayenne (or more depending on how hot you like it)
1/8 tsp onion powder
1/8 tsp taste
1/8 tsp salt
1/4 tsp pepper
1/2 cup butter,
Mix above minus the butter.
Soften butter until it can be mixed with above.
Place on waxed paper to cool in fridge. It can then be rolled into more 'stick of butter like' cylinders.
Note: If you are making extra in one batch, the ratio for onion powder does not scale. Add only slightly more to taste.
Yeah Tom, I got it a few weeks back. I've done a few cooks on it so far and it's a great smoker. Everyone that has had product off it says it embarks a lighter smoke taste (I agree) although I burn all wood while cooking.
Um, I suppose there is no substitute for "taste"?
Rick, your smoker probably just needs "seasoning"
No worries Tom it is definitely seasoned by know. One more + is it's made in the U.S.A.
Um, I suppose there is no substitute for "taste"?
Rick, your smoker probably just needs "seasoning"
You know, I now can't remember what is missing there.
Ahh, I love Wheat Thins. Wheat Thins, Triscuits, and Cheez-Its are still my crackers of choice.
The Cracked Pepper and Olive Oil Triscuits are my favorite.
I made my homemade Ricotta Gnocchi
This....
Turned into this....
That looks awesome... I'm sure it taste better... love Gnocchi
I loves me some ga-noch-ee.
And home-(or restaurant)-made ones are so much better than any pre-formed ones you can find in stores.
Beef bone marrow smeared on bread sprinkled with Fleur de sel. One of my all time favorite foods
.
I'm betting that is much more nutritious than it looks.
Made roast beef on bun with horseradish and chive mayonnaise. The beef and gravy took in total around 24hrs but it requires little work. The result is the most tender beef , it just melts in the mouth (no teeth required
), the texture of the meat is out of this world and the gravy is the kicker
. I like melted cheddar cheese on there but no dice
!
Man, that sounds delicious.
This thread is useless without recipes.
Recipes are useless without someone who can follow them. Someone give me my live-in chef already.
Also, check out
this site. I went to school with her. Her cakes look pretty amazing. I'll have to find some way to try (at least) one at some point, since eating art trumps just looking at it.
Those are really cool cake designs. The cow skull one doesn't really whet my appetite, though.
Ooh, I just saw the brain and heart cupcakes! Last Halloween I helped my mom make brain and eyeball cupcakes. What a coincidence. Mine didn't look nearly as good as the professional ones.
Mine didn't look nearly as good as the professional ones.
Hey, I'd eat bad art, too. Maybe I have no taste.
Pizza is just one of those perfect foods.
Aak! 4:16am and I want pizza.
I cannot ever remember a time when I didn't want pizza.
Sunday I did a nice smoke for dinner. We did some ribs, chops and a pork shoulder for pulled pork which we had for dinner last night.
Here is pic of the smoker doing it's thing.
I didn't get pics of the ribs or chops but did manage a pic of the pork shoulder.
Here it is as a final product.
Perogies tonight! Looking forward to that.
Fried onions are a must along with bacon and sour cream imo, cheddar cheese sprinkled on top is killer too. These are homemade perogies so I boil them first to cook the dough and then pan fry them in butter along with the onions. Bacon I cook seperately. Then everything gets piled on the perogies. Very delicious as you know
.
Perfection! I'm hungry now.
There's a place in RI that makes Chouriço Perogies as the wife is Portuguese and the husband is Polish.
Amazingly delicious; I have to get some each time I visit now!
Hey, stop making me thinking of visiting Rhode Island just to eat.
Sachi Sushi in Whistler for dinner. We went there for lunch yesterday.
Tuna wrapped around some rice, then topped with fresh crab, I'm guessing local because it tasted fresh.
Coming from a foodie area such as the SF Bay Area, I have to admit that BC has some of THE best seafood I've had.
Is that the place upstairs right at the bottom of the slopes? That's the only sushi I had in Whistler and it was really great.
I think that one's Sushi Village. This is more off the beaten Village Stroll.
I had trail mix on neapolitan ice cream the other day. It was delicious.
Mmmmm, peach season. Fresh peaches on musli for breakfast every day. Did peach crepes twice this week.
Sounds good. Have you ever tried grilled peaches basted with rum and brown sugar over vanilla ice cream or peaches foster (same thing as banana foster subsituted with peaches). Peach crepes sounds killer by the way.
In the oven for a few more minutes is homemade pizza with tomatoes from the garden, mozzarella cheese, and chicken-apple sausage. House is filling with a delicious aroma.
I've had those grilled peaches before. Its too hot to try right now thought. More peach crepes tonight.
Sounds good. Have you ever tried grilled peaches basted with rum and brown sugar over vanilla ice cream or peaches foster (same thing as banana foster subsituted with peaches). Peach crepes sounds killer by the way.
yummm... grilled peaches sound amazing. How do you grill them? Whole, Sliced, ect.
Cut the peaches in half (so they don't fall through the grill). Take out the pit. At this point you can peel the skin off each half but if you keep the skin on it holds up better on the grill.
Pour a little rum into a bowl, add some brown sugar and wisk together. Have the grill on medium heat. Baste each peach with the rum mixture (pit side up/flesh side) and place each peach flesh side down on the grill. Baste the other side with the rum mixture. Get some nice cross hatches on both sides of the peach (while basting with rum mixture to your liking). Then take them off the grill. Now you can remove the skin or leave it on and cut the peaches to the size of your liking and top over vinalla icecream and maybe with some grand marnier whipped cream (add grand marnier to 35% cream and whipp until stiff peaks). Fantastic dessert on a summer day!
I am definitely trying that tonight!!!!
Doh, can't off to help out at one of the Canada Games Festival concerts. Oh well, this one is in the heart of our Arcadian community so I expect the free food the student chefs in their mobile kitchen are cooking up should be fairly interesting.
In lieu of my recent post making fun of Mark in Terri's voting thread, I must now admit that "I drooled prematurely."
add grand marnier to 35% cream and whipp until stiff peaks
::runs to grocery store::
No Fred No!
"Whip until stiff" is not what you are thinking!!!!
I made a
baked quinoa with spinach and cheese casserole for dinner today and it was amazingly tasty. Could have had something to do with the gruyere...
I busted out a stash of some potato, cheddar and chive Pierogi for lunch today that I froze from the last batch I made
. Garnished with sour cream and sauteed onions. I usually have bacon to go with it but no dice
! Still these are out of this world
.
Blueberries with cream. Too bad there was only enough cream for my son.
So, just the one kid, then?
Yeah. The other one is 17.
17? So the brain fairy hasn't brought the brain back yet, I take it?
Actually she is quite mature. She just spends all her time with her friends. The most painful part of my divorce has been the fact that I do not see my daughter much. I know that in her teens, she has a whole world to discover, but its still hard.
We will be going canoeing for 4 days on the labour day weekend, her idea, so I know she still cares...
Canoeing is a great way to to reconnect. Just don't capsize the boat and you'll be fine.
Canoeing is a great way to reconnect but for some odd reason double kayaks are marriage killers. I used to do some guiding for a neighbor with an outfitting company when he got too busy (aka overbooked or forgot his staff were off.) I've never seen a couple get in one that didn't fight. Put them in singles, they would have the time of their lives.
When my wife was a kayaking instructor in California, she and her coworkers affectionately referred to double kayaks as "divorce boats"
Grilled cheese sandwich with a cup of tea. Simple and cheap yet so satisfying.
Whoop, thanks for reminding me to cut up the tomatoes for our grilled cheese!
Roast porketta spiced and rotisserie in the George Foreman unit.
I have to say, i would never want to own a unit name "George Foreman" anything, but it really did a pretty good job.
Succulent, juicy, tender meat and the porketta spice...amazing.
http://gizmodo.com/5344726/alton-brown-safe-and-scary-kitchen-hacksI don't know much about the George Foreman unit but if it's like a panini machine, looks like it'd make some really good hens.
Grilled cheese sandwich with a cup of tea. Simple and cheap yet so satisfying.
Lightly cover the cheese with garlic powder before grilling. Surprisingly mouth watering.
Garlic just about makes anything taste better. Grilled cheese is such a great food, so versatile as well. I am big on dipping sauces to along with my grilled cheese such as ranch dressing, hot sauces, dijon mustards and even ketchup
.
My favorite grilled cheese I have ever had was a croque-monsieur.
Not today, but for dinner last evening I made a killer seafood chicken gumbo ... even the folks over in Louisiana would have had a smile on their faces after that meal, leftovers for lunch today.
It was, Tony Chachere's file' powder is a must for a good gumbo.
http://gizmodo.com/5344726/alton-brown-safe-and-scary-kitchen-hacks
I don't know much about the George Foreman unit but if it's like a panini machine, looks like it'd make some really good hens.
The baby George Foreman rotisserie at Amazon.
Had eggplant parmesan for lunch. Such a fantastic dish. I would have to put eggplant as one of my favorite vegetables along side onions, tomatos, peppers, cucumbers and artichokes.
I used to dislike eggplant, but apparently my parents were preparing it wrong.
You mean you didn't like the eggplant milkshakes?
My dad would get a long straw, stick it in my glass from across the table, and yell "I drink your milkshake!"
I hated that.
Went to this today.
http://eatrealfest.com/REALLY good food, almost everything was from food tents, taco trucks, etc. GREAT food, pupusas, empanads, ribs, beer, korean food, seafood, soul food, etc. And, I found one of my new favorite beers, 21st Amendment Watermelon Wheat. My wife doesn't care for beer and she almost drank all of mine. My buddy lives near the brewery and he's getting some tomorrow. BevMo carries it but only one local store has stock.
Mmmmm. I love food festivals!
Yeah, this was a good surprise. Normally, your stuck w/ the standard fried artichokes, corn, sausages, and other standard fare. This was all great food, served in smaller, tapas-sized portions and NOTHING was over $4, some as low as $2. Loved the ability to just taste everything. We left only cause we were full.
I used to dislike eggplant, but apparently my parents were preparing it wrong.
The key steps to making a great eggplant parm is to cut the eggplant very thin, seasoned breadcrumbs and using good quality mozzarella cheese. Having the oil up to proper temperature is also an important step when frying the breaded eggplant so it does not become greasy. Making a nice homemade tomato sauce isn't difficult, its the little steps that make all the difference.
Eggplant is the one food that I know of that invokes my gag reflex just by having it in my mouth. I'm not sure why, but I'd rather eat deep fried beetle.
It is probably a texture/mouthfeel thing. Eggplant is a unique vegetable. Speaking about vegetables, recently I had a pasta salad that had chopped radish along with the more traditional vegetables such as celery, onion etc. It was soooo good. Radish would be another vegetable I would put on my favorites list.
I like roasted peppers and black olives(pitted) on a nice spring mix garden salad. Usually I'll chop up a baked chicken breast and throw it on top of the salad, then add some bacon ranch style dressing to it...yummy!!
I like roasted peppers and black olives(pitted) on a nice spring mix garden salad. Usually I'll chop up a baked chicken breast and throw it on top of the salad, then add some bacon ranch style dressing to it...yummy!!
Mmmmm sounds really good, I have to try that sometime. I forgot about olives too, love them
.
Use "PC" Southern Style Chicken breasts or "Janes" Garlic Pepper chicken, they're both good.
Roasted red pepper and provolone stuffed chicken breasts with a basil pesto (Saturday) but having leftovers.
Also leftover, lemon risotto, bittersweet chocolate and walnut bread pudding, and impossible peach pie.
We have a beer can Chicken going on the grill as I type this. It's looking rather tasty I must say.
In Africa they make "Beer KEG Ostrich".
Anyone else ever crave eggs late at night? Side of bacon and toast
Lunch: Rosti, julienne of zucchini, carrots, red peppers, topped off with two crab cakes and a chive infused beurre blanc sauce.... it was simply out of this world.
Doc, you need to audition for "Hell's Kitchen".
Got split cornish game hens on the grill, along with some fresh bi-colored sweet corn, asparagus and baked potatoes. Smellin' good in the neighborhood.
Successfully grilled beef ribs! Woohoo! Not even one flare up. And they were right tasty, too.
Also grilled corn and potatoes.
Whats everybody cooking for the beginning of the NFL season for those interested in this glorious day. I am not sure what I am going to make yet but its looking more like the snack route like homemade chicken/beef nachos, shrimp cocktail, artichoke dip and of course lots of beer!
Our neighbors invited us over for their daughter's birthday party. We don't really know them, but they put on quite a feast. Homemade nopalas salad/salsa, fantastic beans and rice, and amazing carnitas. The father also insisted on giving me a shot of a really nice tequila out of a very tall blue bottle. I'm guessing it was a reposado. Anyone have any idea which it might have been?
I'm smoking 2 pork shoulder tomorrow. I have them all rubbed and in the fridge ready to go.
We're canning some pickled green tomatoes tomorrow as well.
The father also insisted on giving me a shot of a really nice tequila out of a very tall blue bottle.
Could it have been
Milagro Silver or
Don Fulano Reposado or
Corralejo Reposado?
I think it was Corralejo.
Making homemade chili. Its got some tomatoes, chunks of beef, 6 different chili peppers, a blend of chili seasonings, 2 style of beans, garlic, a pinch of star anise (to enhance the meat flavour). I will also finish the chili off with a couple teaspoons of some high quality bitter chocolate and stir it in the end to give the chili a nice sheen and it will also help complement the spiciness of the chili peppers.
Here is a picture of the final product.
Serve with cornbread and beer
Sounds great - nice presentation too. My pics would probably have a big chili drip on the napkin.
Just finished making something called Mujadarrah, I think. Red lentils, brown rice, onions, garlic, cumin & allspice cooked together, then topped with caramelized onions and lemon juice. I honestly had no idea anything made from vegetables could be so tasty.
Maybe it was the turkey broth.
Sounds good to me, John. We do similar stuff every once in awhile.
We recently made lentils a regular part of our diet. So versatile. One dish that's a hit with out picky kids is honey-baked lentils. There are
quite a few variations out there.
We have a guy
http://www.shrimpconnect.com that drives to the NC coast every week on Thursday. He is back here in Piedmont NC on Fri, Sat and if necessary on Sun. with "fresh off the boat" shrimp. We had a shrimp boil the other night for several friends - complete with corn on the cob, new potatoes and turkey sausage. It was quite tasty.
Mmmm. Shrimp. I've been avoiding it ever since I has to start watching my cholesterol about 6 years ago, but I recently read about a recent study that says despite its high cholesterol content, it doesn't tend to raise your levels.
http://www.cnn.com/HEALTH/indepth.food/meat/seafood/healthful.shrimp/index.htmlWoo hoo!!!
A very unscientific study indicates that it takes a laymen 45 minutes to peel 5 pounds of medium sized shrimp. AND, it is worth every second.
...and your average Joe, about 90 seconds to eat them! (80 secs with seafood sauce, 75 secs with garlic butter)....also an unscientific study, of course.
We have a guy
http://www.shrimpconnect.com that drives to the NC coast every week on Thursday. He is back here in Piedmont NC on Fri, Sat and if necessary on Sun. with "fresh off the boat" shrimp. We had a shrimp boil the other night for several friends - complete with corn on the cob, new potatoes and turkey sausage. It was quite tasty.
We'll do a low country boil from time to time, a certain crowd pleaser for sure. We just started harvesting our fall crop of sweet corn so a trip by the packing house for a crate of bi-color and a boil may be on tap for the near future, the shrimp must be fresh ... that frozen store bought stuff is pitiful.
Have you ever tried it with cauliflower or mushrooms? Good stuff. Oh yea, got to have onions also.
The wife is out of town today so it's leftovers for me, and a shot or two of Souza Hornitos anejo tequila.
Damn, Rick, I sure do wish I lived closer to you.
Best shrimp I ever had - by far - was with a401classic (Scott) while in New Orleans. Great little place called
Jacques-Imo's. The dish was called (I think) BBQ Shrimp, but it was basically butter, spices and shrimp slathered all over my face and insides. Effing Yum.
We have some great seafood in the NW, too (oysters, clams, crab, salmon), but nobody else in my family is smart enough to enjoy it.
Rick,
NO!- on the shrooms, cauliflour or onions. Adding those items to the menu for the next boil now. We are relative rookies at the boil process - first one we did was at the coast this past summer. If you go to the web site there is an article from "Our State" magazine - sort of the state mag for NC. He only has fresh shrimp - when you get to his setup which is outside the triad Farmer's Market, he has a sign that says "Friends don't let Friends eat imported Shrimp".
My wife has me interested in the movement towards buying locally produced goods - vegetables etc for consumption. At the Piedmont Farmer's Market is a farm that brings their fresh Angus Beef. Never frozen, no steroids etc etc. Cheaper than the grocery stores and just finished a couple of Filets off the charcoal grill......it doesn't get much better.
the shrimp must be fresh ... that frozen store bought stuff is pitiful.
Sigh... Thats the biggest thing I miss from my business travel days. Living in the middle of the continent, its hard to get fresh seafood of any sort.
There's an experiment on the stove, sort of a Jamaicanized version of good ol' "red beans and rice". Gungo peas instead of the red beans, a half dozen habaneros / scotch bonnets instead of the green pepper, and some leftover jerk pork instead of the ham hock. The rest is largely unchanged; lots of onions, celery and garlic, and a heap of spices.
When I tasted it at first it was nose-runningly hot, but after simmering for a couple of hours the heat is starting to mellow and it's getting mighty tasty.
The topper for that meal would be some fried plantains John ... there's a Jamaican grill here in town that has the best I've ever eaten thick sliced deep fried plantains smothered in some sort of a sweet rum sauce and a little sour cream on the side that is to die for.
I've had some pretty dynamite food lately. One dish was braised veal short ribs in a classical French braise...OMG...to die for...I also had some Perogies that had a little sweet potato added into the potoato based filling...very delicious. Moussaka, an interesting Greek dish, very flavourfull, great for the fall season.
Preparing the Lamb chops for the grill for tonights dinner
...
Preparing the Lamb chops for the grill for tonights dinner
...
You should be more careful mowing the lawn near the grill?
Oh, that's funny. It was one of those tired laughs. Once it gets started you can't stop.
Leftover cabbage rolls for lunch, "all pork" pizza for dinner.
Dr. House, with that combo, I'd have to make sure I crack a window open for the rest of the day!
Dr. House, with that combo, I'd have to make sure I crack a window open for the rest of the day!
What did Dean ever do to you?
I had rich, tender, succulent pork shoulder/butt. The fatty nature of this cut really does it justice (not the fat cap). I could apply just a tiny bit of pressure to the meat and it would fall apart.
With the leftovers I am thinking about making a homemade ravioli. Now I have to think of what type of sauce to go with this.
Daelmans Mini-Caramel Wafers are way too easy to breathe in. They're not cheap, and they're gone as soon as you open them.
Same with cashews. And, uhmm, "After Eight" chocolate mints....uh, turtles....
"Loser's Lunch"
. Its actually more of a snack
.
So I gave up on all the rice & legumes stuff, and went for a 15 pound pork shoulder instead :
Slathered in jerk paste, slashed & stabbed with a big knife, jerk paste pushed into the cuts (that's gotta sting), then a few hours at 275F to get warm before leaving it overnight at 250F. Total cook time about 12 hours to reach 195F internal - less time than usual, but the pork shoulder was one of the thinner ones in the store.
Surprisingly good considering that the closest it came to the smoker was while I was bringing groceries from the car into the house.
It sure looks good John. No smoking in the winter?
It's so cold that wood won't burn.
It sure felt that cold...
I was *really* tired last night... didn't want to fall asleep then find a knocked-over smoker and a 15 pound pile of coyote poop in my driveway the next morning.
I finally did it last week and bought a box of 48 Snickers candy bars at Costco. I've never bought candy bars from Costco before because I figured I'd go crazy and eat them all in a 3-day period. Thankfully, that hasn't happened. 48 Snickers candy bars for the price of 4 Zzang! candy bars from Zingerman's. I'll take that.
Well, maybe an 8 day period?
Ha ha, maybe. I'd really have to step up my game, though.
Am I Vita-Mixing the Snickers?
I figured I'd go crazy and eat them all in a 3-day period.
Hmm. That's a short span, alright. Average menses is about 5 days, but, as they say, YMMV.
That's awfull!!!
At least cook it first.
Tonight I am making breaded pork cutlets (pounded nice and thin) with a wine-mushroom sauce, creamed spinach with chunks of roasted parsnips, steamed asparagus and a house salad.
Well a few years ago when I lived out west I would tell you that tonight I'm going to BBQ a big ole fat ribeye with all the fixin's.... But now since I live in the southeast I'm going to "grill" a big ole fat ribeye with all the fixin's....
apparently BBQ has something to do with a dead pig and vinegar.
Well a few years ago when I lived out west I would tell you that tonight I'm going to BBQ a big ole fat ribeye with all the fixin's.... But now since I live in the southeast I'm going to "grill" a big ole fat ribeye with all the fixin's....
apparently BBQ has something to do with a dead pig and vinegar.
The carolina style is all about vinegar. Most cooks overdue the vinegar and have it upfront instead of to complement or balance the fatty nature of the meat (like with pork butt/shoulder). There is a fine line when you use vinegar. If not implemented properly the overuse of vinegar with bbq can taste like complete crap.
Well a few years ago when I lived out west I would tell you that tonight I'm going to BBQ a big ole fat ribeye with all the fixin's.... But now since I live in the southeast I'm going to "grill" a big ole fat ribeye with all the fixin's....
apparently BBQ has something to do with a dead pig and vinegar.
The carolina style is all about vinegar. Most cooks overdue the vinegar and have it upfront instead of to complement or balance the fatty nature of the meat. There is a fine line when you use vinegar. If not implemented properly can taste like complete crap.
To me even tho Im in the Carolina's, most Ive had to quote you is crap! I did have some that was good at a small furniture company's xmas party out in the middle of nowhere south of Raleigh 2 years ago that was pretty good.
Hard to find beef and tomato based bbq here.
Well a few years ago when I lived out west I would tell you that tonight I'm going to BBQ a big ole fat ribeye with all the fixin's.... But now since I live in the southeast I'm going to "grill" a big ole fat ribeye with all the fixin's....
apparently BBQ has something to do with a dead pig and vinegar.
The carolina style is all about vinegar. Most cooks overdue the vinegar and have it upfront instead of to complement or balance the fatty nature of the meat. There is a fine line when you use vinegar. If not implemented properly can taste like complete crap.
To me even tho Im in the Carolina's, most Ive had to quote you is crap! I did have some that was good at a small furniture company's xmas party out in the middle of nowhere south of Raleigh 2 years ago that was pretty good.
Hard to find beef and tomato based bbq here.
I'm not much of a fan of the Carolina style BBQ either. I find it too overpowering. I prefer the tomato based bbq as well.
That reminds me of a funny story. Im a real chinese food smorgaholic. All my buddys moved to the city, right out of school. They moved around alot and every time they moved, it seemed to be by a new chinese food place. My buddy has been at the same place in Coquitlam now for years. Every once in a while we get together and do the smorg thing. Well my buddy phones me up one day and says "you know that chines food place we eat at" ya what "they got caught serving cats". I wasnt really grossed out but I didnt eat chinese for a long time. Undoubtedly I would have ate cat, some of the meat with sweet and sour sauce was probably kitty. My son and I have been back to eat there (China Kitchen), when we go through the food, we always joke and
say "you want some puddy tat".
Im having BBQ burgers tonight, mmmmmmmmmmmmmmmmmmmmmmmm.
When done right Carolina style sauce is fantastic imo. You just can't dump it on like folks do with a tomato based sauce.
Any sauce no matter the style should be used in moderation when having true (smoked) BBQ. The main flavor should be the meat itself with a hint of smoke being a close second.
Santa Maria style is my favorite kind of BBQ. Tritip seasoned with garlic salt and pepper, cooked over red oak. I've only had the real thing once, but man, it was good.
I cook my steaks in the fire box of the smoker over red oak. It's very, very good, not what I consider BBQ but very nice.
I just broil mine and smear A1 sauce on it.
Did anyone celebrate Pi Day with some pie today? I only had an apple pie from McDonald's, so I guess it's not really the holiday I go crazy for.
Santa Maria style is my favorite kind of BBQ. Tritip seasoned with garlic salt and pepper, cooked over red oak. I've only had the real thing once, but man, it was good.
You have to go underground here, meet a guy in an alley, and then plan the pickup to get tritip here.... not even the butchers know what it is ....(are the cows built different in the east?)......Definately miss that part of Ca and the central coast! vWhen I was much younger on the central coast, tritip was the "trash meat" and we got it dirt cheap, grilled it about 2/3 times a week, it was budget friendly. On a big night, someone would drive to morro bay and get shrimp or whatever for apps to go with the tritip
It's still pretty cheap, but I think people are starting to realize how good it is. Sometimes we see it for about $2/pound up in Northern California.
It's still pretty cheap, but I think people are starting to realize how good it is. Sometimes we see it for about $2/pound up in Northern California.
Is there an alley on the Axiom site where I can set up a buy and transport thru you or another in your beef gang?
It's still pretty cheap, but I think people are starting to realize how good it is. Sometimes we see it for about $2/pound up in Northern California.
Is there an alley on the Axiom site where I can set up a buy and transport thru you or another in your beef gang?
I'll have to call my brother and order 50/100 lbs for summer and have him ship it. Last time I was out west I think it was $5/6 bucks a lb
I guess this is obvious in hindsight, but if you :
- pour a bottle of Smithwicks into a slow cooker...
- leave it alone with a corned beef brisket for 7 hours, adding carrots, onions and cabbage along the way...
- remove and plate the corned beef + veggies, then drop some kind of pot roast (what kind ? the kind that was on sale ;))) into the crock pot liquid for another 6 hours, along with more onions & carrots and some celery...
- remove the beef, then boil the remaining liquid for an hour or so until reduced by half to make gravy for the beef...
...you end up with all kinds of yummy.
The cabbage was good enough to make a meal on its own (sans beef etc..), and the gravy was exceptionally good.
I'm not hungry, but suddenly I have a hankering for meat. That sounds wonderful.
TriTip is a great cut for grilling.
Trim all but a thin layer of fat on the bottom. Cover with olive oil. Mash some fresh garlic and shmear everywhere. Then cut slits between the fat layer and the meat and insert slivers of garlic cloves. Sprinkle Kosher salt on both sides. Generous dusting of Granulated Onion Powder, Smoked Paprika, cover with freshly cracked black pepper.
Get the Weber going with Mesquite charcoal. Use a charcoal chimney and a piece of newspaper to start the coals. DO NOT USE STARTER FLUID. you may as well cook it in the engine compartment of a Tijuana Diesel Bus if you do. Add a second layer, wait until everything is white hot.
Cook it 6.5 minutes per side for medium rare (we do it 5 per side here). Let it sit for 5 minutes after you remove from the grill. Slice cattywampus to the grain.
Find a fresh (hot) French Baguette, like from C'est ci Bonne in Newport Beach, pour the drippings and make sandwiches.
"Lunch-Tuesday": chicken parmesan, linguine with (tomato sauce, butter, red pepper flakes) and garlic bread.
First it looked yummie. Then I remembered the movie Alien and covered my mouth and ran away screaming before it hatched.
Just kidding! It still looks delicious.
Hoo boy, that cracked me up. Good thing there's no one else in my office right now.
First it looked yummie. Then I remembered the movie Alien and covered my mouth and ran away screaming before it hatched.
Just kidding! It still looks delicious.
If you chew it up enough it won't hatch. At least that's what I heard.
That's what they told us when we were eating raw octopus (in Korea IIRC). You have to bite down real hard on the suckers to temporarily numb the nerve, otherwise the suckers grab onto the inside of your mouth.
I asked what kept the suckers idle after you swallowed but before digestion provided a permanent solution -- there was some discussion but no consensus on the answer, so there was a lot of chewing.
"Here, try some raw Octopus...."
"What if the thing is still alive in my stomache?"
"Well, there's a sucker born every minute...."
Kill it, bread it, deep-fry it, squeeze a lemon wedge on it and sprinkle some salt on it and I'm in! Dipping sauces are always a bonus.
"What if the thing is still alive in my stomache?"
"Well, there's a sucker born every minute...."
Well, *that* inspired a disturbing picture. Is there some place I can get my brain wiped ?
What, you don't have one of those pens from Men in Black?
The dog ate it. Now it keeps forgetting that it has already been fed.
Or maybe dogs are just like that.
I had Chicago-Style hotdogs. Very tasty! Definitely one of my favorite hotdogs.
I tried a different cooking method for hotdogs - not traditional of chicago-style or hotdogs in general. I poached the hotdogs first in water that was infused with whole garlic cloves and a little bit of salt (skin still on garlic). Let them poach in the water for ten minutes and then onto the grill. A griddle would also be a excellent way to finish the cooking process. This adds a nice subtle flavour and keeps the hotdogs from drying out. These were all beef.
My wife has discovered a ridiculously easy way to make quality BBQ. I shall call it:
BACHELOR'S BBQ
Take one whole pork loin, approx 3-5 pounds. Place in crock pot. Pour in 2 cans of Coca Cola. Cover. Cook on high until fully cooked (on our crock pot, about 4 hours). Remove loin and trim fat it desired. Separate meat to desired consistency. Add your favorite BBQ sauce (ours is Sweet Baby Ray's), mix, and serve.
It's just that easy!
And delicious.
Ooh, Tom's not gonna like that...
I will try this. Too easy not to.
He would find it delicious!
Mrs. Tuttle and her Pepsi Bottling family, their mileage may vary.
Seriously, we haven't tried it with Pepsi, but it might work. Diet Coke does NOT work. Must be the sugar as well as the carbonation and liquid at work.
Diet Coke should never be used for anything other than cleaning car battery terminals.
Don't forget Mentos geysers.
EDIT: mah brotha' from anotha motha beat me to it.
Damn, you're right. I forgot about those.
Technically not barbecue but I'll still try it.
You could even leave off 'technically'. 'T'ain't cooked over a flame or with smoke, but melt-in-your-mouth is accepted by my palate regardless of cooking method.
EDIT: mah brotha' from anotha motha beat me to it.
So you are saying he's a bastard
Diet Coke should never be used for anything other than cleaning car battery terminals.
Diabetics can't do "The Real Thing".....
That's what Coke Zero is for.
Diet Coke stomps all over Coke Zero, and Diet Pepsi trumps them both.
Edit: Although I can't say I have tried to cook pork with them
Ah, so you like the tastes of nutrasweet. Ick.
Ahh, but you have it precisely wrong.
I'm a Dr. Pepper guy, myself.
I can't drink regular soda much, I am not a diabetic but I just get an instant headache from the sugar... And it leaves your teeth feeling weird
Diet Dr. Pepper is great too.
Diet Dr. Pepper is great too.
Diet Dr Pepper is my number one choice.
I don't drink "Pop", so any posting here would just be to embellish my post count.......carry on.
Coke Zero for me then Diet Pepsi. Diet Coke just leaves such a bad after taste to me.
Water is still my prefered choice of beverage.
Mmmmm, Tasty mountain spring water. I remember when the water system in Banff served it up unadulterated directly from the spray river.
Phhht!! I like a full-bodied water, you know, like from Lake Ontario.
Sludge does have more body, I'll give you that.
Diet Dr. Pepper, diet Pepsi and diet Ginger Ale are the main choices here.
The only carbonated beverage I drink that comes from a pop can is Tonic Water for my Gin & Tonics.
Shhh! shhh! Two Canadian Provinces are about to slug it out over water. Shhhh. Let's watch.
Shhh! shhh! Two Canadian Provinces are about to slug it out over water. Shhhh. Let's watch.
Is this going to be like CA and AZ. Easy answer not enough! And Mexico just ain't in the game
Lake Erie Perch for the win!
Lake Erie Perch for the win!
Erie Perch!
I was born in PA .. I guess we use to go to Erie for vacations... That's what I have been told .. I was tiny...
The one part I do remember was these 2 big women sitting right at the water line with (i think) bamboo poles no reels...
They just kept whooping the lines into the water and yanking fish out in a heartbeat .. maybe bluegill!
I still can see them in my mind I was 3 or 4
The only carbonated beverage I drink that comes from a pop can is Tonic Water for my Gin & Tonics.
Champaign tops my list, though gin and soda (don't like tonic) with a twist of lemon is tasty.
I still haven't ever liked any sort of diet soda. I don't drink soda often, but when I do, I certainly go for the real stuff. Maybe I'll get some root beer this weekend.
BACHELOR'S BBQ
Take one whole pork loin, approx 3-5 pounds. Place in crock pot. Pour in 2 cans of Coca Cola. Cover. Cook on high until fully cooked (on our crock pot, about 4 hours). Remove loin and trim fat if desired. *** see below *** Separate meat to desired consistency. Add your favorite BBQ sauce (ours is Sweet Baby Ray's), mix, and serve.
You guys are smart and probably would have figured it out, but I realized that I did not clarify: after the pork is done cooking, you do not use the liquid that it cooked in. Discard it.
And good luck to Peter, Murph, and whoever else tries this. Let me know how it goes!
EDIT: mah brotha' from anotha motha beat me to it.
So you are saying he's a bastard
Not sure if he is but if you wait a minute, Micah probably will say it. I think it is his "Phrase of the Week".
Micah doesn't have phrases of the week, he has paragraphs of the week.
Micah doesn't have phrases of the week, he has paragraphs of the week.
THat is why his series of "You Bastard" posts were so distinctive.
But ultimately derivative.
And good luck to Peter, Murph, and whoever else tries this. Let me know how it goes!
I am trying this, definately. I think a grocery shopping trip is in the cards this weekend, and I have a spare 2L regular Coke kicking around from a party a few weeks back.
Although, I think the pork infused warm Coke would go great with some spiced rum.
EDIT: Kind of reminds me, my wife always cooks (poaches) salmon in orange juice... That's a good one too.
But ultimately derivative.
I hate calculus
I love early calculus. It's when they ask you to start estimating things (sequences and series) that my mind breaks.
I am trying this, definitely.
Cool. Other than not having the smoky flavor, it really turns out just like the BBQ at most restaurants.
BTW, happy one year anniversary on the forum.
Drinks are on me!
Hah, didn't even notice
Right on
In the "wierd but good" category :
Toss boneless skinless chicken thighs in Creole-ish rub in the morning, leave in fridge all day.
Cut up potatoes, carrots, onions then toss in a mix of olive oil, Franks Red Hot and jerk paste. Dump on baking sheet and roast for ~45 mins, turning occasionally.
While veggies are roasting, grill chicken over charcoal until nice grill marks, push away from coals and smoke until veggies hit 45 minute mark. Probably should have smoked first and grilled second, but too late for that.
Dump chicken thighs on top of veggies, return to oven for 15 mins. Plate and enjoy.
The rub had no salt, so the chicken ended up tasting like it needed a bit of salt. Otherwise great. I would have taken pictures but most of what I cook looks like some kind of alien life form so I didn't bother.
1) Log on to Papa Johns.
2) Order an XL with 7 toppings (Sausage, Beef, Extra Cheese, Olives, Mushrooms, Ham, Bacon) for $10
3) Toss in 10 wings for $6
4) Wait 30 mins
5) Enjoy!
Finally, a recipe I can follow. Does the tossing of the wings make them taste better?
Got any leftovers?
It's what you do when you're away from home cooking
I said I'd try the Coke pork tenderloin thing and I'm a man of my word. I'm doing it slightly differently, though. I'm marinating the tenderloin in a mixture of Coke and horseradish mustard overnight, right in the crock. I wanted to use up the remnants of the mustard (about 2 tbsp) that I've had in the fridge for too long and this seemed like as good an opportunity as any.
I'll start the slow cooker in the late morning and will report back after I've eaten some. I'll be serving it pulled with generic bbq sauce on potato buns, with asparagus on the side.
Two thumbs up on pork+Coke! Everybody loved it. There was just the slightest hint of mustard flavor.
We left it in the slow cooker for about four hours and went out for the day. When we came back, I stuck a thermometer in the pork at it was readying 170°F . I was worried that it might be overcooked a bit, but I was able to pull it apart easily with a couple forks. Slathered it with a bottle of Kraft hickory smoke bbq sauce (it's all I had) and went at it.
Yum!
I'm curious how you serve pork tenderloin "pulled" since tenderloin is a very lean cut of meat. What I mean is getting shreds of meat using a two fork method.
I would think having the tendorloin sliced would be the better option since it does not have that fat content which is so beneficial to pork shoulder/"but" and why it breaks down into shreds of meat naturally or with little effort.
If its cooked enough, tenderloin will pull appart. It just doesn't need to be cooked to death to be tender.
The overnight Coke and mustard marinade, about 4 hours in the slow cooker were all it took to leave the meat in ideal shredding conditions. Since the tenderloin is basically one long muscle, the flesh is oriented into long strands. I just jabbed one fork into the loin a few inches from the end and then used the other to shred that section. I moved down the entire loin that way. It fell apart nicely.
I served it on buns with homemade cole slaw.
Cool. Glad it worked out nicely for ya.
Not yummy. Just weird. Town House FlipSides Pretzel Crackers. I'm still not sure what I think of them.
I've had those. Edible, but not in a "these are great" way.
Pan fried piece of Salmon, seasoned with salt & pepper, topped with fresh basil leaves and squeeze of lemon, then wrapped in phyllo dough. Baked in a 375 degree oven until the phyllo dough is golden brown and served with a side of fried zucchini topped with a chiffonade of mint.
I am not a big fan of Salmon in general but this is very, very good. Basil complements salmon so well...
You know what else compliments salmon really well? A rub of sugar, salt, and chipotle chili powder. I haven't done that for a while, but I remember it being very tasty.
Cubed, marinated in terriaki sauce and grilled on the Q is good too. Say, I should do that again soon.
I finally had some Spam with fried eggs on rice last night. I'd been craving it for a while. I also finally got to use the
"luncheon meat slicer" that a relative from Hawaii sent.
Yay!
I was not aware of Hot and Spicy Spam. Not sure about that.
I like the look of the luncheon meat slicer. Is it somewhat heavier-duty than an egg slicer? Sometimes I try to use an egg slicer on mushrooms, but it doesn't always end well.
I don't have an egg slicer to directly compare the two, but from my recollection, this luncheon meat slicer IS a little sturdier, but I wouldn't claim it's industrial-grade or anything. All I can say is it handled the Spam just fine.
I went to Big Lots! with my mom a little while ago and was disturbed by their super-strange food products, as usual. I discovered Spam Singles, which are, as they sound, individually packaged slices of Spam. I turned to my mom and said, "Who needs a Spam slicer? Let's just get a bunch of these."
I had the Twisted Elvis burger from
Six Degrees. It was pretty good. Fried bananas with berry chipotle sauce, applewood smoked bacon, and peanut butter. It was pretty good. I would have it again.
I also finally had a couple of bites of deep fried Twinkie. It was all right, but it wasn't the revelation I was expecting. Maybe they just didn't make it as well as other places.
Spaghetti & Meatballs + a few bottles of wine.
Ice cream sandwich for a late night snack.
Put some pork chops on the Horizon today. Didn't do them low and slow but has the smoker running 325ish. I must say they turned out pretty good.
Here we have one plate with a beet salad, cukes soaked in fresh lemon juice, home grown green onion and some black beans.
I am drooling. That looks fantastic.
D'oh, should have taken a pic of my tri-tip tonight. It 'uz really good. Those chops look right tasty!
We smoked some ribs and scallops today. The weather did not cooperate very well.
I was fighting this while trying to keep the smoker running.
But in the end it all came out good.
Looks tasty Wid.
I knew I should have made the road trip your way!
I vote we change the get-together to the Peoples Republic of Illinois!
Dammitman ... now I'm hungry again.
I shouldn't be eating this late...
It don't look like kitty is readying for no "sangwich."
"Keri's Hog-Apple Beans" are baking in the oven. Typical spicy baked bean recipe (onions, garlic, jalapeno peppers, bbq sauce, rub, mustard etc..) plus a pound of chopped-up pulled pork and a big can of apple pie filling.
It's supposed to be a side dish but when I make it everyone fills up on beans and skips the main dish anyways, so this time I'm just making beans.
That's a scary looking cat.
So this Axiom party is a pot-luck, right?
Actually that's not a bad idea. There's no law against bringing a smoker on an airplane unless you light it up in flight.
*** The Axiom 30th Anniversary Noise & Smoke Bash ***
Only problem is that we'd probably all need larger belts for the trip home.
I don't wear a belt for exactly this reason.
Home made burgers. Tonights variation:
2+ lb of extra lean beef
1 egg
1/4 cup breadcrumbs
1/2 tsp mustard powder
1/2 tsp fresh ground pepper
1 1/2 tsp horse radish
grilled to perfection and topped with hot peppers, extra old chedar cheese, a huge slab of tomato, lettuce and PC smokin' habanero BBQ sauce all held together by a skewer.
Yum!!!
I don't wear a belt for exactly this reason.
Reminds me of the Thanksgiving episode of Friends where Joey wore maternity pants so he could eat as much as he wanted.
So last nights dinner was brown sugar glazed salmon...
Cut filet into serving portions (2-1/2" - 3" wide)
A light dusting of salt and pepper
Coat w/ olive oil and dill - let sit in fridge for 1h
Pack brown sugar on both sides - 1/8 - 1/4" thick
Place on HOT BBQ grill - manage flare ups with water bottle as required (sugar is flammable!) A HOT cast iron skillet works well, too.
Best cooked rare to med rare (2-3 min per side), then let rest 5 min - finishes med rare to medium.
Sweet and savory in every bite!
Scott
This morning I started a couple of boneless pork shoulders. They weighed in at a bit over 7 pounds a piece. Got them rubbed down last night with a basic brown sugar based rub.
This morning, at 3 am, woke up to get the smoker running by 4. Here they are before going to the smoker.
After around 5 hours on the Weber.
They're getting there.
14 pounts of yummy
Looking mighty tasty Wid!
Nuts, I finally made something that didn't look like a failed science experiment, but I ate it before remembering to take pictures. Oh well...
I guess it was basically Chicken Paprikash with Spaetzle, but...
- running low on paprika so 50/50 mix of paprika and ancho chili powder, no peppers or tomatoes, but replaced a cup or so of broth with BBQ sauce, chicken (boneless thighs) seasoned with creole rub a couple of hours before cooking, yogurt instead of sour cream
- more seasoning than usual in the spaetzle, including a fair amount of white pepper
- spaetzle prepared by scraping vaguely noodle-shaped "lines" off the edge of a cutting board (then picking the spaetzle-to-be off the edge of the knife so it falls into the boiling water) rather than any of the less traditional methods
This was the first time the spaetzle seemed "just right"; tasty right out of the pot, and between the texture and the size (I guess size probably affects the way they cook) the spaetzle seemed a lot more substantial. Probably could have doubled the spaetzle-to-meat/sauce ratio and it still would have been good.
All done, it all turned out real nice.
Got them taken off the Weber. This was after a rest in a cooler for 2 hours.
They were super easy pullin. Yours truly with the bear claws.
A whole mess of pulled pork. A lot of it is going to be vacuum sealed and put in the freezer.
Made some fresh salsa to go on the tacos.
Had to fry up some fresh chips too.
Finally had the stuff to make up my tacos.
That there looks like a whole lot of Yum!
Great job Rick!
Nuts, I finally made something that didn't look like a failed science experiment, but I ate it before remembering to take pictures. Oh well...
I guess it was basically Chicken Paprikash with Spaetzle, but...
- running low on paprika so 50/50 mix of paprika and ancho chili powder, no peppers or tomatoes, but replaced a cup or so of broth with BBQ sauce, chicken (boneless thighs) seasoned with creole rub a couple of hours before cooking, yogurt instead of sour cream
- more seasoning than usual in the spaetzle, including a fair amount of white pepper
- spaetzle prepared by scraping vaguely noodle-shaped "lines" off the edge of a cutting board (then picking the spaetzle-to-be off the edge of the knife so it falls into the boiling water) rather than any of the less traditional methods
This was the first time the spaetzle seemed "just right"; tasty right out of the pot, and between the texture and the size (I guess size probably affects the way they cook) the spaetzle seemed a lot more substantial. Probably could have doubled the spaetzle-to-meat/sauce ratio and it still would have been good.
I LOVE spaetzle! Although I prefer it with a crispy outside and soft texture in the inside. I always take the cooked spaetzle out of the boiling water and into a frying pan with butter/oil and season as you go. A great neutral side dish that can be tweaked to anyones liking. It is great food as you know
. I find any kitchen device that is flat and has holes (like the size of food strainer) that you can push the mixture through works great for making spaetzle. I have not had it in a long time. Thank you bridgman!
My dad actually has a spaezle maker.
Wow, wid- that looks REALLY good!
I just ate a simpel dinner of spaghetti, but I had some fresh lettuce (several dif. kinds) from my dad's garden.
I can't wait till he brings me more veggies! It's the best looking garden ever.
It's funny, but I don't think I've ever heard of eating fresh lettuce before. In fact I don't even know what a "lettuce plant" (lettuce tree ? ;)) looks like. Damn, now I have to learn something again.
Dinner tonight was yummy, but the interesting thing is not just that it was yummy but how it *came* to be yummy.
Periodically I run across tasty looking vegetarian stew recipes and tell myself I should really make them more often, but none of the recipes have ever resulted in anything I would consider making a second time. Turns out I was approaching the problem the wrong way.
I was cleaning out the fridge tonight and making "leftover chili" - bits of bacon, beef, sausage, lots of onions / garlic / jalapenos, various spices, dollop of generic chili powder, the usual.
I had more spice lids fall off in the pot than happens in a typical evening, so the chili ended up too peppery - not really too hot, just too much pepper taste. It tasted a bit like a good jambalaya before adding the rice, which gave me ideas.
I figured it wouldn't hurt to dump in a few mushrooms to soak up the spices, but the plastic wrap fell of the mushroom tray as well so I ended up adding a whole pound of sliced mushrooms. Now it was too mushroom-y and still too pepper-y as well so I added some rice, lentils, and a whole lot more water. It had to simmer for an hour or so before all the "crunchy" disappeared, but (a) the result was yummy, and (b) now I know vegetarian-ish* stews can taste good I'm going to stop giving them the hairy eyeball and try making them some more.
* I know the dish was not vegetarian but (a) bacon is a vegetable in most European countries, and (b) the amount of other meats was very small compared to the finished result. It's close enough to vegetarian for me.
Not being a vegetarian, I do not feel restricted by that particular code of ethics, but I do enjoy lots of vegies in my food.
I have been making a not-quite vegetarian chili for years now. I start with a regular chili (with less ground beef) and toss in whatever vegies I have on hand. Works just fine.
Chili as a good one to work with because the beans act as a bit of a substitute for meat. I don't mean as protein, but the satisfied feeling you get from eating meat.
A good meal is about all of your senses being satisfied. Scarfing down a bunch of carrots will never give you the same satisfaction as scarfing down 6 ounces of meat.
Homemade burger on a toasted bun with mayo and topped with melted cheese, sliced tomato, sliced avocado and a few slices of bacon.
5 Guys Burger and Fries.... Mmmmmmm
Did I already post this?
That's a great poster
Last night was spam fried rice with wilted rocket (arugula).
Really.
Nice poster. Guess where the best mushrooms in the pasture grow?
The BEST motivational poster ever!
Braised pork ribs with a homemade BBQ sauce
Bacon and cheddar potato skins topped with sour cream and chives.
Cucumber salad.
Cherry tomato salad with bocconcini, olive oil, balsamic and fennel tops (salt and pepper of course!).
All vegetables and herbs picked fresh from the garden except the potatoes
Fried pork chops in the old cast iron pan with gravy and brown rice, sweet corn and coleslaw.
YUM!
I went out to Dogfish Head Ale House in Falls Church, VA and had some way-better-than-expected shrimp soft tacos. They were excellent. Had a
Saison du Buff and a Black & Tan (50/50 Chickory Stout and 90-minute IPA) with them. Yum! (Sorry for escaping from the beer thread!)
Mmmmm. Fried baloney sandwich with Grey poupon.
Chicken soup made in the pressure cooker, with some grilled cheese. Good eats!
Uh huh ... that baloney looks like it would go well with a nice chianti, maybe some fava beans.
This thread destroyed my appetite. Peanut butter and jelly sandwich and a glass of no fat milk should do it tonight.
That's good... I haven't had a good belly laugh in a long time...
I was a bachelor this weekend -- and still will be through Tuesday -- so I wasn't in the mood for trick-or-treaters last night. As the kids started to emerge, I drove to Wegmans to look for dinner ingredients. As I walked past the cheese counter, I had a sudden craving for oozy brie.
I got some french bread, a really ripe brie, some kind of nice nutty Italian cheese (that I forget the name of), a dry salami, and baby carrots. When I got home I made myself a platter with some of everything, and a bowl of honey for spreading, too.
The beer is a great IPA called Heavy Seas Loose Cannon Hop3 IPA. Who needs wine?
You're welcome over any time, Peter. That looks absolutely delicious!
Looks great Peter!
We're having grilled shrimp with a simple lemon garlic marinade over rice pilaf and I'm soaking it down with my favorite rum (12 year Zaya) over the rocks ... maybe a movie afterwards.
Well, I'm not eating it, but I really admire the sandwich-building energy of
these Canadian ladsPersonally, I'd have done without the hotdogs and hotdog buns but added some Canadian bacon. Or maybe some other kinds of sausage. Other than that, I'm in.
Why isn't Poutine on every menu? Seriously.
I was going to post that yesterday.
I was so craving poutine after I saw that.
I'm cooking breakfast for dinner today. Have some great pork sausages from a local farm. You think an IPA, a brown ale, of a Sierra Wet Hop ale will go best with that?
Sheesh, and I thought having a 10oz New York strip with grilled potato wedges was pushing the limit.
"ALL CLEAR!!??"
BBZZZCCHHHHHHHTTT!!!
"AGAIN!!!"
BBZZZCCHHHHHHHTTT!!!
"He's starting to respond....he's....he's trying to say something....SSHHHHH!!"......
weak voice....." needs......more..... BA-CON!!
I kind of like German styles with sausages rather than the hoppier stuff, so I'd go with the Brown Ale.
Wha? Beer in the food thread? Sorry.
Actually, not. Beer has food value but food has no beer value.
For some reason the Wheat Thins I had last night were the best ones I've ever had. They must have made this batch just right... or I narrowly escaped certain death.
Fired up the smoker and did a rack of baby back ribs for the wife and I tonight.
Used a little oak and apple wood for these.
Sure were good, with some smash taters and mixed veggies!
YUUUUUUUUMMMMMMMMY! Man, I really want a smoker.
Those look good enough to eat.
Looking at those has made me hungry.
Yum, those look awesome Ed! We had a seafood fondue tonight,was incredible.
Good job Ed. Time for breakfast.
I need someone to talk me out of making one of these :
Quickly, please.
http://aht.seriouseats.com/archives/2008...tml?ref=relatedMaybe I'll wait until I have people over for dinner so at least we can split it 4 ways or something
I need someone to talk me out of making one of these :
Quickly, please.
If you eat it, a baby will die. True story!
Make me one too please
Make me one too please
You guys obviously don't have any concern for babies
.
I was wondering if there were going to be a bunch of vehicles with hungry drivers parked in my driveway when I got back from the grocery store. Good thing you guys don't know where I live
In deference to my health, and for the good of babies everywhere, I decided to skip the heavenly looking burger above and try making sliders instead. Having never been to White Castle, White Manna, or any of the other famous places I wasn't sure what to expect but initial thoughts are "damn they're good".
I'm trying them a few different ways - first is the White Castle-ish method, with the meat steamed on top of a pile of water-soaked diced onions. Takes a while to cook but really good. I put the buns on top a bit too soon so got some uncooked meat juices on them, but eventually they steamed their way to being cooked as well so I probably won't die.
Now trying what something closer to the White Manna method, with one side of the meat cooked on the grill with onions mashed into the top, and then flipped to cook the onions and steam the meat. Stay tuned for results.
Interesting. I expected the second batch to be better but that's not what happened. The second batch tasted more like small hamburgers while the first batch was melty-oniony-wonderful.
I even followed the recommended "caramelize half the onions before you put the meat on, then mix the caramelized and raw onions together before putting on top of the meat".
Tried both 2 oz and 1.5 oz ground beef sizes - 1.5 oz is better.
I guess if I wanted to be scientific I would make another batch following the first method to confirm that it was the cooking method that made the difference, not the fact I wasn't as hungry.
Maybe for breakfast...
Auggh, just realized that I probably seasoned the first batch but not the second batch.
Now I have to do it all over again
I'll help
Okay, I want more detail about what you're doing, because I DO love hamburgers. You're steaming the patty on top of a pile of onions? Very interesting process!
I should really learn to cook one of these days.
Okay, I want more detail about what you're doing, because I DO love hamburgers. You're steaming the patty on top of a pile of onions? Very interesting process!
Here are the links I used for reference :
First batch (although I didn't freeze the beef) :
http://aht.seriouseats.com/archives/2005/06/recipe_white_ka.htmlSecond batch :
http://beefaficionado.blogspot.com/2008/03/home-cooking-sliders.htmlCV, grab the DVD for Once Upon A Time In Mexico and flip to the Five Minute Cooking School extra. Best cooking advice I ever heard.
Ha ha, I'll have to check it out.
I finally had some Spam with fried eggs on rice last night. I'd been craving it for a while. I also finally got to use the
"luncheon meat slicer" that a relative from Hawaii sent.
Hey, what am I saying ? You already *can* cook.
Hey, now you put me in the mood for that again.
I have never had spam... Just doesn't look appetizing.
I grew up with it, my mom being from Hawaii and all. I can understand people being wary of it, but at least it's not insects, right?
I've had it on a backpacking trip.. It's quite salty, but not gross. We fried it.
Back to the subject at hand, my wife makes some of the best beef stews ever. Yum yum yum yum yum. Different every time, too.
OK, tried a second batch (yes I will be eating vegetables for the rest of the week).
Tried grating the onions (actually grated about half until the onion fell apart then diced the rest) which resulted in more juice and more onion-y taste, but I don't think I cooked the sliders long enough this time.
The onions were not caramelized properly and there was too much raw onion taste. I probably used too many onions which didn't help, not used to these teeny-tiny burgers
Seasoning consistently reduced the difference between steaming the patty over the onions and cooking one side of the meat directly on the grill (with onions on top) but I still think the "steaming over onions" approach worked better.
I didn't put the bun on the burger until later in the cooking cycle to keep the uncooked juices out of the bun, but I think I paid a price in taste for that as well. Tom, note that covering the pan to keep the steam in is very important.
(where's Tom ? I dunno, he went out at 8am saying we needed more ground beef)
Sorry about the blurred pic and unappetizing-looking food, this was kind of mid-cook. Think I put the cheese on too soon as well, last time I added it much later.
And yes, I think I'll try an even smaller serving of meat next time, along with maybe half the onions. I ended up with a slider that was about 2" wide and 3" tall, which I don't think is the way they're supposed to turn out. Gravity was not being my friend, things were sliding off whenever I turned my back.
The bottom half of the bun is supposed to be stacked above the top half of the bun, but then the lid on my pan hit the stack and squashed everything together (and the bottom bun half stuck to the lid ;)).
Couldn't find any chuck
John, thanks for making me aware of A Hamburger Today! What a great site!
The
on-topic "Burger Lab" and
ultimate slider recipe are slightly different links than the one you posted, but I expect also already familiar to you. I don't see him using a pan lid at all, but crowding the pan with the patties and buns.
My wife observed that she thinks this Kenji is now part of the America's Test Kitchens/Cooks Illustrated crew.
I LOVE recipes like this (and a lot of the Alton Brown material) where the process is unexpected.
John, thank you so much for sharing your experience on this! I know what we're having for dinner
Tom, the first link you provided was one that I had seen then couldn't find again, thank you for posting it. My favorite instruction is "Consume immediately, before repeating with remaining 6 sliders."
I think you are right about the lid - a couple of recipes suggest it, most do not, and the "ultimatest" method seems to be covering the slider stacks with a towel to trap some steam but not as much as a lid.
I just noticed that Tom posted a link to the original Fatty Melt (4 ounce beef patty between two grilled cheese sandwiches) back in 2008. That may have been where I first saw the site.
http://aht.seriouseats.com/archives/2008...as-its-bun.htmlOf course two years later a burger with only two grilled cheese sandwiches, one patty and no bacon seems almost stingy by today's standards :
That was then:
This is now:
Anyways, I may not be able to cook sliders but I did just have an great pizza. The crust was really good, and the toppings were well balanced (which is unusual for me, I tend to add too much of everything). Used a commercial wing sauce instead of tomato sauce (no good for wings but great for pizza), topped with a tex-mex cheese blend, jerk pork, green pepper, onion and a few Thai bird chilis. 11 minutes at 500F then sprinkled with oregano and basil. Spicy enough that you have to pause, breathe in through your mouth (to cool the burn) and contemplate the flavors for a minute before continuing. Paired with a Chimay Triple. Yum.
Tom, hope the sliders work out well. If nothing else they're great fun to cook, like a mix between toy hamburgers and a chemistry set
Damn, those sliders are looking way too good John.
All this ground beef talk made me wanna do a meatloaf on the WSM smoker.
Put together a 3 lb. loaf using my version of the Alton Brown meatloaf recipe.
Sure was a hit in this house!
Any interest in some pics?
IMO anything smoked deserves pics
I have always wanted to try smoked meatloaf, maybe this will push me over the edge (after my mandatory week-of-vegetables-to-make-up-for-the-sliders)
nuff said then. Will post some loaf porn soon!
Here's the loaf after many hours on the smoker and a rest.
I’m not a big meatloaf fan but that does look good.
Thanks guys! It was good.
Mmmmm, love the smoke ring!
Yum. That looks delicious.
Did you smoke it in the pan ? I was never quite sure how to get a meatloaf into the smoker without it falling through the grate
This meatloaf was done in the pan. I did a couple others in the past and set them on some heavy duty aluminum foil. I don't think I would attempt just setting one on the grate.
Ya got some nice looking meat Ed LOL.
Ya got some nice looking meat Ed LOL.
I didn't know Ed was black....
Decided to do a couple of chickens on beer cans tonight. A few hours on the smoker and here is the end product.
They were injected with some chicken stock, Extra virgin olive oil and garlic and herb seasoning.
Turned out very moist and tasty.
We had the same except I split one in half, love smoked chicken. The WSM does a great job in the cold.
Looks delicious.
Thanks for posting pics (especially skin colour), they really help those of us who haven't mastered cooking chickens yet
Man.. yer killing me with that smoker, yuuuummm!
For the Packer game, a little pulled pork on the menu for din din.
Now......where is that darn fitness thread again?
Fitness? That looks fit to feed a king.
I'm coming for a visit Ed!
An odd collection of leftovers (spiral sliced ham, fruit plate etc..) led to what I guess has to be called a "Blue Hawaiian pizza" (made with a blend of mozzarella and gorgonzola cheeses).
It was either really good or wierd... or possibly both.
Today, I have a beef brisket going on the smoker. Here is a shot of it about half way through the cook. I'll try to post a follow up photo when it is done and sliced.
Looking good Ed!
Will that hold steady in the FedEx truck for a trip to south Florida?
We are getting close now. Time to rest for a while before slicing.
Yum. That looks great.
I'm just realizing the downside of cooking a 17 pound pork shoulder for pulled pork. You actually have to pull 17 pounds of pork when it's done. This was mostly done in the oven; my Weber kettle has a tough time maintaining temperature unattended when it's below 0F outside.
The "keep" pile is on the right. The other pile looks big mostly because of the bones and skin.
That sure looks good John.
What is in, or what was in, the bottles in the background?
Good looking chow fellas. We had a smoked chicken done in the WSM today.
I love beer can chicken. Cook it on low to medium indirect heat on the Weber Summit and keep the smoker box filled with chips.. YUM!
Sliced up and ready to eat. It was very good.
What is in, or what was in, the bottles in the background?
Your sliced brisket picture makes a pretty good desktop wallpaper for my PC. Back in a minute, I'm hungry again for some reason
Reloading ammunition seemed to work OK, so now I'm branching out a bit. Those are the de-labelled empties for my first attempt at reloading wine bottles. I have a couple of batches ready for bottling at the local "make your own wine" place.
Note to self -- when you save wine bottles for a hypothetical future do-it-yourself batch of wine, wash them out before you put them away.
Why? I thought that is what they call a starter culture.
Apparently "sourdough" is good, "sour mash" is better, but "sour wine" gets poured in the sink. There's no consistency in life.
Add "sour ale" to things that should be savored.
I'm not eating this yet, but I will be as soon as I get the ingredients together.
http://www.seriouseats.com/recipes/2011/02/bacon-bourbon-jam-recipe.html
What yummy thing am I eating tonight?
Weeds.
Hey guys,
This doesn't really fit in with the thread topic, but it does have to do with food
.
I know it's not okay to consume meat if it's been frozen, defrosted, frozen again, and then defrosted again. But I was wondering if this applies to vegetables? Reason I'm asking is because one of my caregivers defrosted a bag of my homemade salsa, then another caregiver put it back in the freezer, and I've defrosted it again, presuming that it is okay to eat tonight with some chips.
Does anyone know if this is okay?
Thanks.
My opinion only, I don't think it would hurt it any.
I don't think it will hurt YOU, but the food might have a weird texture.
Thanks guys! I figured it would be okay, but wanted to be sure.
Yeah Tom, it probably will have an odd texture, but I don't want to waste my organic salsa.
Cam: Things that one can't freeze/defrost/refreeze have a high protein content, which some bacterias love. Fruits and veggies aren't a problem. Even though they won't taste good and have lost a considerable portion of their nutritive value, soak them in vodka before you eat them, just to be safe.
It's the proteins in meat/fish/egg salads that go crazy with the bacteria in the uncooked eggs in mayo. Makes a day at the beach great, but the ride home in the Country Squire a projectile festivile.
OK, do I really have to say that the vodka thing was a joke?
Bob, I seriously enjoy 85% of your posts. I skip over the articles.
Anyone going to Japan to try this?:
Limited Edition Pepsi Ice Cucumber
Purfume......I don't know Charles
Yeah, that would throw me off.
Well, I seasoned my wok today and tried out my first stir-fry recipe. Spicy Orange Chicken. I didn't realize I needed to roast and grind the Sichuan peppercorns beforehand, so they didn't end up in my version. I also had trouble getting the temperature right. When I was seasoning my wok, I had my stove set to High since that's what the book called for. The author said that a bead of water should evaporate in 1 to 2 seconds, but I didn't double-check that. When I put the peanut oil on, which which was recommended for its high smoking point, it burst into flames and created a lot of smoke. Oops. I dialed the stove down to Medium High and tried again. At least my wok now looks well-used with its blackened well.
From the book: "Spicy orange chicken is a great recipe to make when I'm pressed for time, yet still want to cook something special." I obviously need to be a much better cook, as all of the preparation and steps made it a long process for me. Thankfully, my mom was around to cut a lot of stuff for me.
The recipe called for high heat again, but I was naturally not wanting to repeat the large flames and outpouring of smoke. I think maybe I need to find a magical place in between the two settings, as I couldn't seem to adhere to the times it was supposed to take to cook the dish.
In any case, it still turned out edible. I think I misjudged how much salt to add. I should have actually measured, but instead I just shook some in. It was a little salty. Not horrible, but noticeable. I'd be tempted to leave the extra salt out it if I make it again, relying on the soy sauce in the recipe to provide the saltiness. My dad didn't like the tomatoes in it, but otherwise he thought it turned out well. He liked the "warm glow" that built up in his mouth as he ate it.
I saved a small portion for my coworker so she can confirm that I need to improve. Ha ha. The flavor definitely had me excited about the potential of stir-fry, though. I hope I stick with it and can learn to wing it over time.
Oh, I was also enjoying three different flavors of yogurt covered pretzels from Yoke's. Mmm.
Never believe recipe estimates on time. I swear the writers all have sous chefs.
I have been addicted to dried mango slices lately. Thin, chewy, sweet slices of mango goodness. I have a hard time putting the bag down.
Yeah, I ate a lot of those at one point. I haven't felt the urge to get any since then, but maybe it's time. Of course, anytime I'm eating mangoes I think of Chris Kattan doing his SNL skits.
I recall buying a flat of mangoes at Costco and watching 1/2 of it become penicillin.
Also gave a sliver to a friend's French Bulldog. He thought she was dying the next morning when her dookie was pinky orange. He thought she was crapping her innerds out. Well, he thinks it's funny now.
Bob Kay, the "Boston Mangoer".
I have mangoes in my refrigerator as I type.
But I opted for black rasberry flavored frozen custard.
so good
Spumoni gelato hit the spot today.
Some pemmi and maybe later for desert some more pemmi.
Just had one of these today as part of a local contest to build the best burger out of 100% local ingredients. My favorite so far as soon as I tossed the pickle.
“The Island Fling”, cause once you had it you feel like you have cheated on ever other burger that is out there. It is 8oz of island beef stuffed with Gouda Lady Cheese (herb and garlic), topped with Scottish bacon from Island Taylored Meats, Caramelized Onions, thinly sliced pickle, tomato and lettuce than topped with the Urban Eatery signature barbecue sauce and a chipotle mayo.
Homemade meatball & barley soup with bone marrow smeared over toasted bread on the side.
This stuff is actually pretty decent:
Srikaya Coconut Egg SpreadSo far I've only had it on toast. I should look up what else I'm supposed to have it with.
CV, I'm gonna have to check those out. I like root beer. Total Wine seems to have a pretty good selection of sodas and root beers--never really been to that side of the store, though.
Anyone try these?:
Frosty Paws
Gus used to love them. Haven't tried them with Buddy yet.
As for me, I prefer Breyer's.
Breyer's, not to be confused with Dreyer's, which is known as Edy's east of the Rocky Mountains. Mmm, Rocky Road Mountains ...
Our go-to dessert on game night:
Ghirardelli Triple Chocolate Brownies, undercooked a little to attain a fudge-like consistency (not cake-like), served hot with
Edy's Butter Pecan ice cream and
Reddi Wip (original flavor)
Dude, what night is game night?
Every other Tuesday. We start with
Chimayó, New Mexico red chili powder tacos = Taco Tuesday. Scrabble. Dessert.
We got started on the chile powder when visiting Gail's aunt Clara, who lives in Los Alamos. You can get the stuff cheap at a flea market there. She mails it to us.
When I was in Georgia last year, we had friends over every Sunday to watch True Blood and used the occasion as an excuse to have the brownies. Good times.
Pan fried scallops topped with lemon-basil pesto and a side of rice.
Put a pizza on the smoker tonight. Here it is getting close.
Here it is done and ready to get munched upon!
Yeah, why don't you have a birthday thread, or am I blind? Happy Birthday!
I'm trying to kill myself with food. I recently bought a gallon jug of IHOP's Butter Pecan syrup, and today I got my 6.5 lb can of liquid peanut butter. Anyone want to help me use these ungodly substances?
I think there's no help for you at this point.
Instead of butter and syrup on pancakes and waffles, I now enjoy peanut butter and syrup on them. Now you just need about 20 pounds of flour, a dozen eggs, a cup of sugar, etc.
JP, I did the peanut butter on waffles when I was young.
Good stuff!
I like to dip my pancakes in the syrup. They get too soggy when you just pour it on top.
I think I'll enjoy some of bdpf's
chicken with blood rice !
The real name is "arroz de cabidela" which is a Portuguese dish
Spaghetti Squash lasagna. It's very yummy.
I saved some seeds to plant in my garden, too.
Spaghetti Squash lasagna. It's very yummy.
I saved some seeds to plant in my garden, too.
Looks and sounds great! Do you have a recipe for this?
Hey, Mary
.
Here's the recipe.
Enjoy!
Well tonight I am making home made puff pastry to go with the beef Wellington and panzanella ( bread salad ). Will have to skip desert as always since I am diabetic.
That definitely looks yummy!!!!
Can I get a bite?
Tried out my rotisserie attachment for the grill for the first time tonight, with
this chicken and
these potatoes. Also did my usual grilled marinated artichokes. Turned out pretty well, although I would have liked more flavor in the chicken and probably a crispier skin. It could be that my grill just doesn't quite put out the heat necessary for that. I'm still pretty happy with it all, though.
Just a hot dog (two actually), but apparently the first hot dogs I have ever had with good toppings. Sliced onions, sweet pickle slices, pepperoncini peppers cut up, yellow mustard, and a big pile of crunchy-but-sour homemade sauerkraut.
Probably not an authentic "anything dog" but... Yum.
Sidral Mundet apple soda is good stuff. I had the amber one, but I have the green one to try, too.
Also,
Talenti Sea Salt Caramel Gelato is amazingly addictive.
It's too bad they don't delivery these pizza's internationally.
I could really go for the Deep Dish Sausage Pizza and the Deep Dish Pepperoni Pizza. Damn those pies look good.
http://featuredfoods.com/cgi-local/SoftCart.exe/a-store/c-GinoAns_East.shtml?E+scstore+ginos
We were just talking at work about maybe ordering some Chicago pizza online at some point, since we've already done the New York pizza that way. Thanks for the link.
If I lived in the US I would be craving it's arrival as we speak.
...honestly I still am. It makes me salivate just thinking about them...
Seen it on the food network this afternoon on the show best food you ever ate (pizza edition) and they said you could order it online so I got the credit card out...well they teased me because they do not do international delivery
.
If you do order some, I would appreciate your thoughts on those pies.
Found a really good pizza place in Virginia... If anyone's local to it, it's called The Don's Pizzeria. I think it's in Sterling, maybe Ashburn.
The best pizza I ever had was a mushroom pizza in a hole in the wall place in Tongdeshon, S. Korea. I remember it was so hot, temp wise, that it burned the roof of my mouth off, but I kept going back and eating a whole one myself because it was sooo good.
Yeah. A nice thin crust shroom pizza drizzled with truffle oil once it comes out the oven is the bomb.
I had an interesting breakfast this morning that I would definitely make again. This is for a single serving.
Grab an omelette pan, pour a big ladle of your favorite Tomato sauce into the pan. Heat it up until its bubbling. Once the sauce is bubbling crack two eggs onto the sauce. Grab some Buffalo mozzarella, tear them up with your hands and sprinkle it all around. Grabbed a vegetable peeler and a block of Parmigiano Reggiano cheese. Peeled some shavings off and in they went.
Take 3-4 whole basil leaves and just throw them in. A sprinkle of salt and pepper. Throw a lid on until the eggs are poached to your liking and all the cheese is completely melted. Take the pan off the heat and drizzle some olive oil over everything (just a little).
Toast some bread.
I just like to scoop the mixture on top of the bread and eat it with a fork and knife. Some people like to eat it right out of the pan, using a fork and scooping it out onto bread just using their hands.
We were just talking at work about maybe ordering some Chicago pizza online at some point, since we've already done the New York pizza that way. Thanks for the link.
CV, do you have a link to order New York pizza online? I've had Gino's pizza before. It's okay...but I prefer thin crust in general, and the cheese baked on the top.
You know, it's been several years, and the search results I'm getting don't look familiar. Also, while it was a fun idea, I'd have a hard time recommending it to anyone else since it was spendy and perhaps not worth the premium.
What CV had was Buffalo, NY pizza. Its different than New York City pizza. The dough is not as thin as NYC style pizza and the toppings are much more extravagant and heavy.
Here is a link of a few joints that are probably more true to the classic NYC style and deliver state wide.
http://slice.seriouseats.com/archives/2005/11/new_york_pizza_shipped_to_your_door_1.html
Found a really good pizza place in Virginia...
Wow, you're almost a local, already.
Yeah, that's what we were afraid of when the realtor took us there...
Our first Beefsteak tomatoes of the year are ripe!
Bacon, bacon, I smell bacon.
The Maple kind?
(Yes, that was yet another shameless plug for the funniest youtube video ever. I still watch it daily.)
Popcorn, IndianaTried out their Cinnamon Sugar kettlecorn and ate it rather rapidly. Now I have their Drizzled Black & White kettlecorn and Dark Fudge Chocolate Chip kettlecorn to try. I think I'll take them in to work so I don't eat it all myself.
That kettlecorn is good stuff. I'm going to search out some more this weekend.
My sister bought our mom some Spam-flavored macadamia nuts for her birthday since she's from Hawaii. The Spam flavoring is pretty convincing. If you want the Hawaii experience without leaving home, order some of these. Ha ha.
Lindor truffles. Always good.
Hey CV - I went to the store last night to get a bag of chips for my wife and I to share while watching a movie. Well, thanks to your posts I came home with the chips and a bag of kettle corn! It was very good - I mixed some of the kettlecorn with the chips in one bowl. Good movie snacking!
I haven't had their chips yet. What flavors of chips and kettlecorn did you end up with?
Not brand specific. I had President's Choice kettlecorn (a generic store brand up here) and Lay's chips. Nothing fancy, but neither is my palette!
I've recently been drowning my popcorn in Tapatio sauce. I need to start buying giant bottles of it at Costco the way I'm going through it.
Last weekend I think I overdid it a bit. My mouth was on fire! Sadly, it only made me shovel it in faster.
Cuz it only got really hot when I stopped chewing.
Flawed logic, yes.
Sean I like drenching a small can of Pik-Nik shoestring potatoes with Louisiana Hot Sauce ... unfortunately I'm not young like you anymore and I have to limit that little scrumptious snack to an 'every great once in a while' event.
Baking a pumpkin right now. We'll see what it ends up in.
Those things are a pain in the butt to cut in half. So tempted to get out the hand saw, but...
Speaking of pumpkins Ken, my wife and I ate at a Jamaican restaurant a few days back and we both had the best pumpkin soup either one of us has ever had. Definitely good eats.
Sean I like drenching a small can of Pik-Nik shoestring potatoes with Louisiana Hot Sauce ... unfortunately I'm not young like you anymore and I have to limit that little scrumptious snack to an 'every great once in a while' event.
Dang, Rick, that sounds good!
Buffalo sauce and Tapatio I seem to find reasons to put on everything. Except my cereal. For now, at least.
Baking a pumpkin right now. We'll see what it ends up in.
Those things are a pain in the butt to cut in half. So tempted to get out the hand saw, but...
Pffft, Ken. Use a chain saw!!
Back on the pumpkin thing, Dunkin' Donuts Pumpkin Spice coffee is freakin' awesome.
Sounds good! This dessert bar I've gone to the last two weekends has this pumpkin spice espresso ice cream, and I HAVEN'T TRIED IT YET. I haven't tried ANY of their ice cream because I keep getting distracted by all of their baked desserts. Next time, I swear. So far his Indoor S'Mores, his version of Samoas, and his red velvet cream cheese brownies have been the standouts, but everything I've gotten has been great. I need to try his raspberry lemonade bars next time, too. And everything else.
After all that you should probably look for elastic waistband pants.
Seriously, I actually have been thinking about getting pants with another inch of waist. Usually I'd just slim down by exercising and not eating so much, but lately food has been winning.
Sorry, but I'm on a diet (not a see food diet either, the other kind of diet.) So, this talk about all the yummy stuff has just gotta stop!
Since spicy went by a few posts ago. I have been playing with adding random stuff to a base of a Thai Sweet Chili sauce and Soy Sauce for a broiled or BBQed salmon marinade. Now just add whatever other ingredients you think might compliment the tangy spiciness.
It seems you just can't go wrong with whatever extra extra ingredients you choose as long as you don't seriously overpower the Thai Sweet Chili. Super simple and never the same twice, so far.
I just did a bit of digging into lutefisk. I saw photos that no judge could force a juror to look at. Especially a "serving suggestion" photo that included bacon, potatoes and mashed peas. Is that from a dyslexic cookbook? See what living too far from the equator does to humans?
Quote from Garrison Keillor's book Pontoon:
"Lutefisk is cod that has been dried in a lye solution. It looks like the desiccated cadavers of squirrels run over by trucks, but after it is soaked and reconstituted and the lye is washed out and it's cooked, it looks more fish-related, though with lutefisk, the window of success is small. It can be tasty, but the statistics aren’t on your side. It is the hereditary delicacy of Swedes and Norwegians who serve it around the holidays, in memory of their ancestors, who ate it because they were poor. Most lutefisk is not edible by normal people. It is reminiscent of the afterbirth of a dog or the world's largest chunk of phlegm."
Some insults are best left to others.
Keillor should be named the Poet Laureate of cook books. That was some very descriptive writing.
I am so sending that text to my mom who hangs on very strongly to her Swedish roots. Thanks for another great laugh today.
Since you guys like sharing pics of your pork, I thought I'd share mine.
Made it with
this recipe and our usual homemade BBQ sauce.
Ken how did the pork turn out? A liter of Coke sounds like a lot, sounds intriguing.
Pretty good. Needed salt. I'm not sure if the Coke really did all that much, and a lot of the flavor of course was hidden by the BBQ sauce. I ended up using 4 cans (more than 1 L). My wife was more than a bit surprised by the amount of Coke I used. If I do it again, I'll use less--it kind of spilled over and made a huge mess.
We ate it on naan from Trader Joes, making what I like to think of as a multicultural taco.
Isn't that the title of Negative Orange's Latin America tour that ran for a few weeks this summer before it had to be cancelled because the lead singer developed severe gastrointestinal issues?
I don't know, but I'll bet CV has a photocopy of the Imodium receipts to prove it!
On tap for tonight: Italian Sushi.
Officially called "Pesto Encrusted Tuna"
Sashimi grade tuna filet
Salt
Pepper
Olive Oil
Romano Cheese, grated
Pesto Sauce
Season filets with S&P, coat with olive oil. Heat pan med hot, wipe with thin coat of olive oil. Put ~1/4 cup romano in pan per filet in approximate shape of filet piece, place filet on top. Cook 1-2 min,
flip w/ cheese intact. Sear other side, plate, top with pesto. Serve with fettucini alfreo and a nice pinot noir. Should be rare inside for those that like sushi, romano is golden brown and crunchy.
Ciao!
Pics later.
OK - 2 substitutions... out of fettuccini - used mastoccioli. Out of pinot noir, had an '09 J. Lohr Merlot (Los Osos) that worked well.
As plated...
here Excuse the half eaten food...
there buon appetito!
I'm not sure if the Coke really did all that much, and a lot of the flavor of course was hidden by the BBQ sauce.
I'm thinking the Coke is there to help tenderize the pork due to its high acid content.
This isn't what I ate tonight, but I've been meaning to post this recipe for almost two years now.
My buddy has made this bacon explosion the last two years we went camping. It's easily the most unhealthy thing I've ever eaten. I LOVE bacon, but I can only stomach a very small piece.
Here's the recipe -
bacon explosion, and here's a picture of my buddies concoction-
Man, that is porkolishish! Thanks Cam
I love bacon, too, and I doubt I could eat much of that, either. Still, looks like something I should try!
For a breakfast gathering (last week); what do
five adults, one small dog + two lbs of bacon = ? ZERO BACON. Rather tribal but most excellent.
I'm with ya, Rich!
I make Carbonara with a lb. of pasta, a lb.of bacon and almost all of its fat. Serves 2!
But I've never had braided bacon. The basketweave look of Cam's pic makes me think of using it as pie lattice. Blueberry pancake pie with bacon lattice.
This isn't what I ate tonight, but I've been meaning to post this recipe for almost two years now.
My buddy has made this bacon explosion the last two years we went camping. It's easily the most unhealthy thing I've ever eaten. I LOVE bacon, but I can only stomach a very small piece.
Here's the recipe -
bacon explosion, and here's a picture of my buddies concoction-
I'll bet that if you set that thing on fire the first day of Chanuka, it would still be buring on the eighth. Why was Moses so worried about running out of lamp oil when they just coulda used bacon!?! So silly.
Thanks to the lovely server at Magill's who gave me an extra monster cookie since my friend was buying my meal as a birthday gift. It was delicious.
CV, didn't I just read in another post your resolution to run more in hopes of slimming down?
By the way, I thought of a writing resolution, too.
Some homemade buns and oven roasted chicken for tonight's meal. Rice and a salad to go with.
Last night:
Dinner - Homemade Lasagne with Parmesan Garlic French bread and salad.
Dessert - Caramel Turtle Bars.
These are sooooo good!
I'm sure it was delicious, but that lasagna looks like a grievous wound.
I'm enjoying some Spam-flavored macadamia nuts that my mom gave me. It's like I ate Hawaii.
I'm sure it was delicious, but that lasagna looks like a grievous wound.
I'm enjoying some Spam-flavored macadamia nuts that my mom gave me. It's like I ate Hawaii.
Haha. I know. The lasagne looks terrible.
But I bet it tasted good.
Oh most definitely. It's no problem eating a second or third helping...
If anybody wants the caramel turtle bar recipe let me know.
If anybody wants the caramel turtle bar recipe let me know.
I would!
Ok I'll a bit later tonight I'll post the recipe with directions.
Did you also need my shipping address Michael?
When I read Turtle Bars, my eyes/brain actually thought it said Tuttle Bars. My eyes actually panned left to see if was Tom posting some secret family recipe.
Are you interested in a Tuttle Bar there Murph?
There is some loooong winters up there in Canada!
The Tuttle Bar is a thing you stand next to and set your drink on.
Okay here goes. The official
Turtle I mean Tuttle Bar recipe. There's a bit of Tom in every bite.
CARAMEL TURTLESIngredients:1 ½ cups flour
1 ½ cups oats
1 ½ cups brown sugar
1/3 teaspoon Salt
2/3 teaspoon baking soda
14 oz bag of caramels
11 ½ oz bag of milk chocolate chips
½ cup milk
1 cup butter
Part 1:1 ½ cups flour
1 ½ cups oats
1 ½ cups brown sugar
1/3 teaspoon salt
2/3 teaspoon baking soda
Mix above ingredients.
Cut in 1 cup of butter(with fork or pastry cutter)
Press half of the mixture into a 9 x 13 pan(ungreased)
Bake 350 degrees - 10 Min - Middle rack
Part 2: While the above is baking1) Melt caramels with ½ cup milk(microwave for 2 to 3 minutes...then stir to combine)
2) As soon as you remove the baked mixture(part 1) from the oven, sprinkle chocolate chips evenly across surface.
3) Drizzle caramel mixture over chocolate chips
4) Sprinkle with the remaining mixture from part 1
5) Bake 15 minutes on middle rack(350 degrees)
6) Let it cool down
7) Chill in fridge for 2 hours
8) Enjoy
If you have any questions please ask.
For a second there I thought you were going to post something a la Sweeney Todd.
Okay here goes. The official
Turtle I mean Tuttle Bar recipe. There's a bit of Tom in every bite.
Thanks for posting that. I saved it in a new recipes subfolder in my Documents director. This makes me think we should try to get as many members as possible to submit one or two of their favorite recipes to be made into an Axiom Audio Forums Recipe Book. Even if we limited the scope to snacks and sweets for movie viewing parties, I think it would be cool. Is there anyone with the skills to PDF up a nice collection of recipes? Of course, maybe this should come after the Negative Orange World Tour t-shirts are made.
CV, I think you're awesome.
Michael, that looks delicious, but (thankfully) unrelated to me. The recipe seems to lack both bacon and beer.
CV, I think you're awesome.
Michael, that looks delicious, but (thankfully) unrelated to me. The recipe seems to lack both bacon and beer.
"Add bacon and beer as needed" should be added to the bottom of every submitted recipe.
Okay here goes. The official
Turtle I mean Tuttle Bar recipe. There's a bit of Tom in every bite.
Thanks for posting that. I saved it in a new recipes subfolder in my Documents director.
This makes me think we should try to get as many members as possible to submit one or two of their favorite recipes to be made into an Axiom Audio Forums Recipe Book. Even if we limited the scope to snacks and sweets for movie viewing parties, I think it would be cool. Is there anyone with the skills to PDF up a nice collection of recipes? Of course, maybe this should come after the Negative Orange World Tour t-shirts are made.
Metro, all metros!!!! And liars, too!
Bob, don't be silly. Just yesterday I was picking out new frames for my eyeglasses and I narrowed the choices down to a Prada, a Gucci and 2 Burberrys.
Thanks for posting that. I saved it in a new recipes subfolder in my Documents director.
Your welcome, Charles.
Is there anyone with the skills to PDF up a nice collection of recipes?
bbigwyrs?
Thai stir fry before and after.
Yum! That would really hit the spot right now.
It tasted really good. My wife makes delicious food.
Looks good, but where's the bacon?
What is that funky looking knife?
It is for cutting the cheese.
The little embossed holes are to separate the slice from the block.
There's a special tool to cut the cheese?
Man, I gotta get me one of those!
I knew someone (Mark) would say that
Smoked turkey
Looks great Rick!
Send some my way.
These are Thai chicken wings my wife is making. They are about to come out of the steamer and then she is going to brown them up. I don't know the exact flavor but they look and smell epic.
These are in addition to the home made beef and broccoli stir fry she is preparing.
Homemade bacon wrapped jalapeno poppers (stuffed with a cheese and sausage mixture).
Smoked turkey
That threw me. For a brief moment, I thought I was looking at the faceless head of a Mexican wrestler.
Went hot sauce shopping today, and my mom picked me up these goodies for me!
Thanks. That they are, dude.
Those olives look interesting!
Those olives look interesting!
I know. I will be trying one this evening
.
I love hot sauce, those look good Cam. What is the scoville unit of those.
The blue cheese stuffed olives look great too.
I love hot sauce, those look good Cam. What is the scoville unit of those.
The blue cheese stuffed olives look great too.
Rick, the Blair's Pure Death is rated at 350,000 scoville units, the Jump Up And Kiss Me hot sauce is rated at 1,450, and I'm unsure about the Cajun Sunshine hot sauce (It's mild like the Jump Up And Kiss Me hot sauce).
If you haven't tried it, I highly recommend you get your hands on a bottle of
Georgia Peach & Vidalia Onion Hot Sauce. It's not hot, but it's by far the best hot sauce I've ever had, and my obvious favorite. Just check out the numerous awards it's won over the years.
I need to get some of that Blair's.
Does every bottle of Blair's come with a skull attached or was that your add on?
Rick, I tried all of my new tasty treats last night, and I wasn't impressed at all with the heat of the Blair's hot sauce; I literally had the entire side of a cracker covered. I have another Blair's sauce called Sudden Death, and it's much hotter.
Now, don't get me wrong, the Blair's sauce is very tasty, but you should pick something else if you want more heat. To the fair, I apparently had false expectations because upon further research, that Blair's hot sauce isn't rated at 350,000 Scoville units. Either I read that incorrectly on a web site last night, or it was a misprint.
This morning I have found two web sites that have different Scoville unit ratings for the Blair's Pure Death. One says
35,000 while Wikipedia says
48,000 . The Sudden Death is rated more than twice as high at 105,000.
Just wanted to clarify.
Thanks Cam, I'll on the look out for the Sudden Death.
Does every bottle of Blair's come with a skull attached or was that your add on?
Andrew, only the one line of Blair's hot sauce comes with a skull key chain attached.
Little gadgets like these are quite common on hot sauces. One of the hot sauces I picked up a few months ago is called Salvation, and it came with a miniature version of the Holy Bible. The book was only 2 or 3 inches in size, and we needed an magnifying glass to read it. We were all really surprised to find out that it was actually a real Holy Bible.
If you need your chocolate fix this weekend, boy have I got something for you:
Chocolate Pudding CakeI made it for the first time tonight, per the recipe (minus the walnuts) and served it to the family and a guest. We all loved it.
Not something that you want to eat regularly, but a nice treat. About 20 minutes prep time to get to the oven. So. Good.
Meatloaf. Thanks to Socketman an CV.
Deviled eggs. Got to stop picking at them.
I sent Kruncher's pudding cake recipe to my friends wife and she made it for us tonight. It was delicious! She said it was pretty easy to make. When it comes out of the oven here is melted chocolate stuff underneath the cake and you put ice cream on it. SO good.
That's good timing Lampy: I made it again last night too! Yum.
We adults were talking about using some Kahlua with it next time.
hmmm, I think you are on to something. Even if you make it normal, and then put the Kahlua on top of the vanilla ice cream.
If your dealing with chocolate and dessert go with Grand Marnier.
Didn't have these tonight. I had these when I was in Brandon Manitoba last week. Each one was at least 20 oz.
Last Tuesday I had this:
On Wednesday I had:
Damn Mel, those are a couple of fine looking plates of protein packed Prime Rib. Look to be cooked perfect in my book.
I'm sure you enjoyed them!
I love lemonaid. It packs big flavour that cannot be missed by those of us who's taste buds are in their sunset years. It has enough pucker to make you sit up and take notice, wetting the driest mouth. I balances sweet and tart without sacrificing flavour.
My favourite is still fresh lemons, sugar, soda water and lots of ice cubes. A shot of gin doesn't hurt either.
I caught on to the idea of playing with the flavour at one of those fresh lemonaid stands where they also put a half of a squeezed lemon in your drink, probably to reduce the volume. It just adds to the flavour.
My current go to lemonaid is a blend of convenience and enhancement. I start with a can of frozen concentrate for which I close to double the water added and then squeeze in a lime, dropping in half of the squeezed lime.
You need to be careful with limes. If you leave the rind in over night, the drink starts to bite back and the lime overpowers. 4 hours is about right.
Lemon rind is a different story. The other day I forgot and left it in for a day. The result was a very concentrated lemon flavour without the bite of bitterness and no overpowering sourness.
Just finished making a jug so I have some to take with me golfing tomorrow.
You definitely need some lemon oil in lemonade -- and that comes from the zest.
If you want to be really fancy, first scrub and wash the lemons in the sink. Then slice off very thin slivers of skin -- just the yellow, no white. Get all the zest from each lemon you're using.
Next, put the zest into a bowl and pour all the sugar from your recipe over it. Mix it around to make sure the zest is well coated and let it sit for about an hour. During that time, the sugar will pull the oils out of the zest and turn a bit syrupy.
Juice the lemons as usual.
Boil some water and pour it over the sugar-zest mixture, making sure it's fully covered. This will help dissolve the sugar and get the rest of the flavor from the zest. Let it steep/dissolve for at least 10 minutes.
Now combine everything in your serving container with lots of ice, making sure to pour the zest syrup through a sieve. Add cold water to taste.
Last Tuesday I had this:
Onn, just for the record... I hate you for posting that photo... If it woulda been a crappy photo i would be ok with it... But, to post something that delicious looking, i think that is cruel and unusual punishment for the rest of us....
You definitely need some lemon oil in lemonade -- and that comes from the zest.
If you want to be really fancy, first scrub and wash the lemons in the sink. Then slice off very thin slivers of skin -- just the yellow, no white. Get all the zest from each lemon you're using.
Next, put the zest into a bowl and pour all the sugar from your recipe over it. Mix it around to make sure the zest is well coated and let it sit for about an hour. During that time, the sugar will pull the oils out of the zest and turn a bit syrupy.
Juice the lemons as usual.
Boil some water and pour it over the sugar-zest mixture, making sure it's fully covered. This will help dissolve the sugar and get the rest of the flavor from the zest. Let it steep/dissolve for at least 10 minutes.
Now combine everything in your serving container with lots of ice, making sure to pour the zest syrup through a sieve. Add cold water to taste.
Where do you guys find the time to do these things? I just open a bottle of beer or have a glass of water and have an extra half hour in my day!
Last Tuesday I had this:
Onn, just for the record... I hate you for posting that photo... If it woulda been a crappy photo i would be ok with it... But, to post something that delicious looking, i think that is cruel and unusual punishment for the rest of us....
Thanks for the kind words Dakkon.
If any of our Quebec members happen to know where I could find something like this near Shawinigan, let me know. I'm heading that way next week.
You definitely need some lemon oil in lemonade -- and that comes from the zest.
If you want to be really fancy, first scrub and wash the lemons in the sink. Then slice off very thin slivers of skin -- just the yellow, no white. Get all the zest from each lemon you're using.
Next, put the zest into a bowl and pour all the sugar from your recipe over it. Mix it around to make sure the zest is well coated and let it sit for about an hour. During that time, the sugar will pull the oils out of the zest and turn a bit syrupy.
Juice the lemons as usual.
Boil some water and pour it over the sugar-zest mixture, making sure it's fully covered. This will help dissolve the sugar and get the rest of the flavor from the zest. Let it steep/dissolve for at least 10 minutes.
Now combine everything in your serving container with lots of ice, making sure to pour the zest syrup through a sieve. Add cold water to taste.
Where do you guys find the time to do these things? I just open a bottle of beer or have a glass of water and have an extra half hour in my day!
Dude. Ya gotta mike time for the good things in life, like lemonaid.
...where I could find something like this near Shawinigan
Say hi to Jean for me. Just remember though, don't let him get hold of your throat.
Peter. I'll give that a try sometime soon.
Didn't have these tonight. I had these when I was in Brandon Manitoba last week. Each one was at least 20 oz.
Last Tuesday I had this:
Seriously cruel. I just got a text from my brother showing me the fried haddock and scallops he's having at my all-time favorite
seafood restaurant, and now I have to see this? Cruel!
These are yummy. Made 'em yesterday.
Peanut Butter & Jelly Bars
Welcome back, Craig! Stick around!
I'll try!
What, are you telling me that you're gonna let a little thing like work get in the way?
Peanut Butter & Jelly Bars
That makes me think of:
Cruel. That's what I thought, but for a different reason. I like my meat well done! To me this looks like a runny bloody mess.
(I hate it when I don't read all of the previous messages first.)
...work...well there's another story to tell. I won't hijack this thread for it though.
I just got a text from my brother showing me the fried haddock and scallops he's having at my all-time favorite
seafood restaurant, and now I have to see this? Cruel!
I know that place...and I don't even like seafood!
Mahk, you live in Chowdah country. You HAVE to like seafood.
Hmm... dancing bananas and frying bacon. There's a combination you don't see every day.
Might be tasty battered and smothered in male syrop?
I've always lived on the shore till Concord (1 hr. away), and I've never liked seafood.
The worst was living in the Newport, RI area, where pretty much every good restaurant is known for their seafood.
Yuk.
I'm not sure what that is, but I'll bet it has something to do with Ray3 "thinking about Bob thinking about you."
I've always lived on the shore till Concord (1 hr. away), and I've never liked seafood.
The worst was living in the Newport, RI area, where pretty much every good restaurant is known for their seafood.
Yuk.
Mark, I'm with you--I've never really cared for seafood.
That's pretty much why I moved to Arizona. Yeah.
I don't usually go for seafood, but I liked the calamari tempura I had on Friday. Of course, battering and deep frying is probably considered cheating.
Strangely enough, I do like fried calamari, but as soon as it starts cooling off I like it less.
I've eaten entirely too much this weekend, by the way. My sister was visiting, so it was a good excuse to go out to the restaurants I like. The avocado butterflies (something else deep fried) at Frost Me Sweet Bakery & Bistro were pretty great, but spendy. Woo's Teriyaki, where I had the calamari tempura, is always good. They do a really good job on their egg rolls and potstickers, too, though we only got the potstickers this time. We took our mom to a Mother's Day brunch at Twigs Bistro & Martini Bar today. They had some crème brûlée french toast that was pretty good, and some little lemon bars that may be the best lemon bars I've had. I also had to take advantage of the half-price frappuccinos at Starbucks. I liked the mocha coconut. Anyway, now I need to not spend so much money on eating out for a while.
Hmm. Newport Restaurants. I used to live across the street from Mama Louisa's in the 5th ward.
I love all kinds of seafood. Cooked or raw.
I've always lived on the shore till Concord (1 hr. away), and I've never liked seafood.
When i lived in NH i found that Shaw's had the BEST Clam chowder... And then there was Legal Sea Food down in Boston... It is a good thing that Legal Sea food doesn't have a location near me now... That place was freaking awesome; but, at 50-75$ a person it would be amazing....
Sorry for all the sea food talk, but you brought up my New England memories......
Lampy, I used to deliver
Crystal Spring Water and my routes stopped just short of Fifth Ward. The next route on Thames started at Wellington Ave; mine was the wharves, America's Cup Ave, etc...
For Italian, I pretty much always went to
Peurini's. I miss that place.
I've started liking seafood a lot more once I started exploring my options. It's still not my go-to, but if there's halibut on a menu at a good restaurant, I'm more than likely to order it.
If any of you seafood lovers ever make it to Miami, check out Garcia's on the Miami River. We try to make it a point to stop in whenever we are in Miami.
Garcia's Seafood and Grill
The best clam chowder I've ever had was at the Hog Island Oyster Co. Oyster Bar in the Ferry Building in San Francisco. It's made with Manila clams in the shell. The broth is not thick, but the flavors are so rich. I died of happiness while eating it. Hmmm.. I'm going to San Francisco for a conference in late September. I'll need to stop in.
I died of happiness while eating it. Hmmm.. I'm going to San Francisco for a conference in late September.
"The Late me is going to San Francisco for a conference in September."
There. Fixed that for 'ya.
Despite growing up in a community with a commercial fishing fleet, my wife dislikes seafood.
So, we had some Prime Top Sirloin yesterday. They were about 2" thick and about a pound apiece (yes, we had leftovers).
I used a technique (courtesy Alton Brown) that I had not tried before, because I was concerned about getting them "done" on a grill, and I had time. I put them in a 275F oven (on a rack) until the internal temp was about 95-100F. Then, I finished them in a very hot cast iron skillet until they got to about 118-120F. Obviously, you must have an instead read thermometer to do this (highly recommend a
Thermapen despite the cost).
I was able to obtain epic levels of fond on the meat, which was still juicy and pink on the inside. I know that some people do this in the reverse order (sear then finish in the oven). I really liked yesterday's method, because all of the delicious meat juice that was lost ended up in the pan, ready for some shallots, red wine and whatever you like in your pan sauce. There were absolutely no drippings in the oven.
I will use this method again for larger cuts of steak.
I've done that once or twice, but I usually forget and do it backwards, at least when I'm using the stove.
However, I always do it that way on the grill. Indirect heat first, then pull the steaks off at ~115, 120, max out all the burners on the grill and sear the steaks when it hit around 500°.
Meat thermometers are for people who lack confidence, or excitement. Grill PWussies!
Or people who enjoy bloody charcoal.
Or people who enjoy bloody charcoal.
I missed them, too. They coudn't never get visas to perform stateside.
The "fond" actually refers to the residual bits of meat, fat, blood/juices caramelizing on the bottom of pan. But like you mentioned in order to get a good fond you need a great sear.
The "fond" is actually in reference as the base to great sauce making not the actual seared piece of meat.
You guys have me hungry for a seafood fondue,yumm!
I did a Beef tenderloin roast with an awesome rub on the BBQ last night. I've never done tenderloin this way before. It turned out really well.
The rub had a lot of different stuff in it including mustard power, paprika, pepper, savory, thyme, coriander, ground bay leaf, cumin...
Yum.
I always feel extra hetero after reading this thread... yet I never add in my own "I just ate a cheeseburger with chili and onion rings..."
Bren R.
I always feel extra hetero after reading this thread... yet I never add in my own "I just ate a cheeseburger with chili and onion rings..."
Bren R.
Pretty sad when I feel the same way. I had last night's pizza.
Bandit had London Broil. He's the metro in this house, not me.
I just felt compelled to go to page one of this thread to see who started it and which 13 year-old girl among you chose the word, "yummy."
I should have known. And he actually thinks "Italian seasoning," "Seasonall," and garlic powder are used in real food! Truth be told, those are pretty risky (risque?) for a white Southern boy, right, boy?
All that on a cookie? Sounds disgusting.
For the record, anything with BBQ in is is not metro.
For the record, anything with BBQ in is is not metro.
Fred, I put little umbrellas on all the steaks.
That is, when the cocktail monkeys don't mount a rebellion.
Fred, I put little umbrellas on all the steaks.
Let me guess:
- A fully open umbrella means the steak is rare.
- A half open umbrella means the steak is medium.
- A closed umbrella means the steak is well-done -- because why bother protecting a completely ruined steak from getting wet?
[*]A closed umbrella means the steak is well-done -- because why bother protecting a completely ruined steak from getting wet?[/list]
Ha ha, that reminds me of my dad. He always likes his indiscernible from the charcoal briquettes.
Peter, the doneness is not revelead by the open state of the paper parasols, but rather the color of the individual steak cozies.
I just felt compelled to go to page one of this thread to see who started it and which 13 year-old girl among you chose the word, "yummy."
I should have known.
Ha! My thread is enjoying a more exciting life than I am. I'm just bummed that the original Zima is dead and gone and that I haven't found a replacement that I like as much. So, Bob, what's your alcopop of choice? Help a brother out.
Upon further review, I'll bet that Ray3 is shocked that it wasn't
me putting little parasols on my steaks.
Wings on the bbq, sort-of following the "Dougherty Wings" recipe...
http://tvwbb.com/eve/forums/a/tpc/f/4880069052/m/9141059526... but using Penzeys Bangkok Blend instead of Old Bay and adding a whole lot more jerk paste to the baste. Pic is about an hour into the cook with temps a bit higher than called for in the recipe, but mighty tasty already.
Well, I'll be cooking with it....
Supporting my Palestinian brethren that have been living under this brutal occupation (the longest ongoing illegal military occupation in the modern world), and you can too...
Well, I'll be cooking with it....
Supporting my Palestinian brethren that have been living under this brutal occupation (the longest ongoing illegal military occupation in the modern world), and you can too...
3 olive trees for $20Donate online and receive a personalized
certificate visit from Hezbollah.
You are one evil little imp, Cam. Hey, how come the knob assembly to you room's door is missing? Can I guess, first?
Ah, Hezbollah. Not exactly Palestine, but seeing as you brought them up, I suggest you watch this brief interview with the worlds preeminent scholars on the conflict.
Linky. All non-White groups/people in the Middle East are terrorist organizations....
Regarding the door knob, I betcha' can't guess why it's like that
. Try...
All non-White groups/people in the Middle East are terrorist organizations....
Damn straight! I have more than one Middle Eastern friend and I really can't trust any of them.
(That reminds me. I've gotta get to M's house to visit soon. His mother is here for 8 weeks!. She's never been out of Algeria. She will eat only hallal, so she tells everyone back home that he's trying to poison her. Really, she looks over his shoulder when he's cooking. I have to witness this North African familial dysfunction before it's too late!)
Regarding the door knob, I betcha' can't guess why it's like that
. Try...
Umm, umm, ummmmmmm. Dog, this could go sooo wrong, so I'm gonna guess that it's easier for you to open and close than having to turn and twist a knob. Am I close?
If you tell me it's so you can P-Tom your caregivers, I'm gonna be really pissed.
My mom is from Algeria?
Regarding the door knob, I betcha' can't guess why it's like that
. Try...
Umm, umm, ummmmmmm. Dog, this could go sooo wrong, so I'm gonna guess that it's easier for you to open and close than having to turn and twist a knob. Am I close?
If you tell me it's so you can P-Tom your caregivers, I'm gonna be really pissed.
[/quote]
You're EXACTLY right, buddy. I must say, I'm pleasantly surprised. Seeing as I can't move my hands or fingers, I can't turn door handles. The wind would catch that door and lock me in or out of my room.
You're lying, you motorboating, P-Tomming bastard!
You're lying, you motorboating, P-Tomming bastard!
According to Peter's sig, Ken must have had the daily catch special last night.
By the way, Talenti Sicilian Pistachio Gelato is really good. I wish the local stores had more of their flavors. I keep seeing them post flavors on Facebook that I've never seen around town.
I still can't believe how good Snickers Ice Cream Bars are, either. A box of six was on sale for $3 somewhere recently, and 50 cents apiece for an ice cream version of Snickers really isn't bad, considering I like them even more than the normal candy bar.
CV, you really should not do that.
it's bad for your teeth. :-(
;-)
Maybe I have a really cute dentist.
It was Pig Out in the Park this weekend in Spokane, Washington, and my friend, Rachel, invited me to accompany her. As you can see in the concert thread, we also lucked out with Emily Wells performing on Saturday, too.
The winners for Pig Out for me were the deep fried peanut butter and honey dessert sandwich with powdered sugar, the elk breakfast burrito, the chocolate-dipped turtle cheesecake on a stick, and the pina colada smoothie. Everything I tried was good, though. I also had a combo plate of Indian food, wok-fired soba noodles with teriyaki chicken, hush puppies, and Pad Thai. Oh, and I tried some of the Navajo fry bread with maple that Rachel got, as well as another type of fry bread, though I can't remember what that one was called. All very good. I recommend that event if you can ever attend, that's for sure. I also got other food items when I was in Spokane to bring back for friends and family. And for me, of course. Too much chocolate from Chocolate Apothecary, gourmet flavored popcorn from a market (Grandma's Apple Pie, Toasted Coconut, Bourbon Pecan Torte, and White Chocolate Mousse), and individual servings of cheesecake which were also at the market, by
Spokane Cheesecakes (Huckleberry, Mayan Spicy Cheesecake, Pecan Praline, New York, Limon, and Cherries Jubilee). Oh, and I bought three packs of jerky for my dad. He let me try the one with the ghost peppers, and it was really good.
Yeeeeehaaaww that there is hottt!
So, I got tired of the inconsistency of grocery store hot peppers and, after a conversation at a local veggie stand, decided to dry my own. The guy said I could just dry them on a cookie sheet, but after two weeks they are still not dry enough to package.
I strung them up for more drying today using a needle and thread. After I was done I decided to do the finger lick test (as oppose to the rub your eye test) and Hoo boy these things pack some heat.
As an added bonus, the add a nice splash of colour to my Man Cave hanging by the balcony door. Should have done this a long time ago.
What kind are you drying?
I never tried drying them but I was making my own hotsauces and salsa for a while when we had someone selling some actual variety in peppers at the Farmer's Market but now it's just gotten too hard to get anything but the norm again.
I put some Cholula in my beef stew. It was nice.
(That's not a euphemism.)
Hey! Julie made some totally awesome beef stew last night! I used Sriracha. Cholula is Sriracha's b!tch.
What kind are you drying?
Don't know off hand. Kind of like the first image in
this link, but peppers hybridize so easily that doesn't tell you much.
Peppers, even of a given variety, also have a lot of variability in flavour and heat. I used a smell test that I developed when I grew these things for a living and they gave me the appropriate amount of nasal tingle that I knew there were hot enough for me.
I put some Cholula in my beef stew. It was nice.
(That's not a euphemism.)
Peter. Hot sauces work really well for things you are going to serve right away, but for chilli or stew, I find that these meals lose all their heat after the first day. For whatever reason, raw peppers in the same food do not. The quality of he heat, the way it bites is also different. Can't really put it in words, but I really notice it.
Tom, sriracha has been my goto for the last year or so. Good stuff!
Tom, sriracha has been my goto for the last year or so. Good stuff!
I seem to lack the gene to say this word without sounding like I'm drunk.
Whacha puttin' on your eggzz?
Sriracha.
Sireeachee?
Yeah, that.
Joyce loves spending Sundays in the kitchen cooking and watching football. Today, it's an Octoberfest thing with fresh-baked potato bread, Sauerbraten, Carrots in beer, Red Cabbage, Potato soup, Dill Red Bliss Potatoes and Spice Cake with vanilla frosting and apple pie for dessert.
Holy Crap, this place smells better than the best German restaurant I've ever been in!
The menu sounds heavy on the potatoes, but some of it is meant for hours beforehand. It's like an all-day buffet culminating in the main meal with the Patriots game at 4pm!
Life is good!
Mark. . . . . . . . . no pics??????
Yer killin' me!!!!
The food sounds delicious.
I enjoyed the game.
You would.
You had me with "in beer".
Speaking of food. I'm serving some guests a Chinese Barbecue tonight. Oddly named since no BBQ is involved. It's either slow roasted or in this case, in a slow cooker at home right now. The pork will be shredded when it's done and the remaining sauce reduced to something that goes nice over the meat and basmati rice.
What I'm looking for is a good variation for the stir fried vegetables. Simple is the theme, as you can see, since we won't have a lot of prep time between work and the guests arrival. I'm looking for quick and easy and a flavor that won't overbear the Chinese BBQ sauce but still has some flavor over a straight oil.
Suggestions?
Edit:
P.S. I found it rather disturbing that my spell checker wanted to change basmati rice to baptismal rice.
My standard stir fry: some sort of high-heat oil, a dash of sesame oil, soy or teriyaki sauce, crushed ginger and garlic, veggies. If you want a little heat, add crushed red pepper.
You could also another route and use black bean paste, mirin, ginger, and garlic. If you don't have black bean paste, you could use concentrated mushroom stock to get your dose of umami.
----
Oh, and baptismal rice is pretty rare these days. When people used to throw rice at weddings, some of it inevitably ended up in the baptismal font of churches. Church weddings are usually on a Saturday, and baptisms are usually on Sundays so there's not much time between one event and the other to find all the stray rice grains.
Anyhow, many parents would freak out when they found what they thought was lice in the hair of their newly baptized children. Naturally, they blamed the churches for this.
And that's the real reason why throwing rice at weddings has fallen out of fashion.
Thanks Peter. Looks like your standard is my standard. I've never tried bean paste though. I won't have time to hunt it down this evening but added it to my mental grovery list for next time.
Ha. I typo-ed grocery but I like the above better, so I'm leaving it.
lobster tails with butter, steamed asparagus and garlic bread made from a fresh baguette. Yum!
That does sound yum. I'm just glad I won't be standing next to you at a urinal any time soon though with all that asparagus.
Our regular supermarket actually had some anaheim and Thai chile peppers lately beside the usual pile of jalapeno so I went crazy last two weekends. We made & canned 14 large mason jars of Anaheim Pepper Salsa. So much work, but soooo good.
I also made some hot sauce by substituting the Thai peppers for Habenaro in my Habenaro Hot Sauce recipe. Wasn't as hot but still yummy. Finally, since I had a few Thai peppers left over but not enough for more sauce, I made some 'Ginger, Thai Pepper Oil' to spice up future salads & stir fries.
Spinach salad with pears, walnuts and goat cheese with a balsamic vinaigrette. Simple to make and very tasty.
I don't understand. And this is something you garnish a steak with?
Salad? That's what my food eats!
Moo. Moo moo, moomoomoo, moo moo. Mmmmmm!
Moo?
Skirt steak marinated in a Korean bbq sauce
Nishiki rice
Plum sake
I had to look up skirt steak. What's in the Korean BBQ sauce?
My vegibleterian delight of the night was steamed asparagus with Bearnaise sauce.
To those of you worried that I am turning into a full time grazer, fear not. I picked up a full beef tenderloin along with the asparagus. I will be enjoying (part of) it this weekend lightly BBQed.
Could also use flank steak...
Recipe as printed:
1/4 c soy sauce
1/4 c rice vinegar
1/4 c brown sugar
1 T sesame oil
4 cloves garlic - pressed or choped
2 T dried crushed red chili peppers
Mods after eating:
+ 1/4 c brown sugar
- 1 T red pepper
How do you keep from burning the sugar on the grill? Or is there not enough to matter?
I usually don't have issues with sugar in my marinades on the grill. Can't say I've ever really even thought about it!
Say, what recipe was it that I promised you guys?
Anyone here ever smoked pork belly. We picked some up and now I'm in search of a good recipe and technique.
Rick, we rely on YOU for smoking recipes and techniques!
Thanks Scott. I use a similar marinade using lime juice instead of rice vinegar. I'll have to try that to change things up.
Rick, we rely on YOU for smoking recipes and techniques!
I have a recipe or two and the target temp of the smoker and the pork but thought maybe someone else had already done a slab.
Rick, you're the resident expert on smoking and shaving.
If it weren't for you, we would all be sitting around eating salads and scratching our beards.
Would it help if I put my salad in the smoker first?
How do you keep from burning the sugar on the grill? Or is there not enough to matter?
Hi Tom,
The marinade is liquid enough that it drips off before hitting the grill.
For a challenge, though, speaking of burning sugar- pack 1/4" of brown sugar on a salmon filet and lay it sugar down on the grill - that'll catch on fire if you're not careful. Use a griddle plate and it just smokes a lot, but caramelizes to a crisp coating - flip after 2 min, sear the back side and serve medium rare. yummmm.
::in best crocodile Dundee voice::
"That's not a hamburger..."
"That's a hamburger!"
I'll pay you Tuesday for a hamburger today.
No,
THIS is
death a hamburger.
Hmm... I'll have to give that one a whirl once I learn how to unhinge my jaws.
I am cooking sausage tonight on my new
Grill.
I am cooking sausage tonight on my new
Grill. Who cooks steak with a timer? Bah!
Bah! Who cooks steak without singing their eyebrows?
I grill steak with a timer and an instant read thermometer. And I grill a damn good steak, if I do say so myself. Nyah!
Tonight's gourmet dinner:
KD with a little chopped onion, peas, diced zuchini and topped with a really good sliced smoked ham. Waaay better than KD deserves to be.
Tonight's gourmet dinner:
KD with a little chopped onion, peas, diced zuchini and topped with a really good sliced smoked ham. Waaay better than KD deserves to be.
My trick to KD is more butter, 35% cream (whipping cream) instead of milk and a tablespoon or so of the salted pasta water the noodles cooked in. Cook it down on low until it thickens and the pasta will finish cooking.
You Canadians and your funny talk.
Please tell me you don't actually eat KD with catsup and I've just been misunderstanding that song.
Absolutely. However in the East, 'Catsup' is just for rejuvenating left over KD. Those crazy central Canadians go all willy nilley with it.
Myself, I prefer Frank's Hot Sauce to re hydrate it.
What the hell is KD, anyway?
That's freakin' nasty, man.
What the hell is KD, anyway?
I had to Google it:
http://en.wikipedia.org/wiki/Kraft_Dinner"Kraft Dinner is considered a Canadian national dish. Canadians purchase 1.7 million of the 7 million boxes sold globally each week. They eat an average of 3.2 boxes of Kraft Dinner each year, 55% more than Americans. The meal is the most popular grocery item in the country, where "Kraft Dinner" has iconic status and has become a generic trademark of sorts for macaroni and cheese. For most teenagers it is the first thing they learn to cook on their own, and becomes an easy and inexpensive food for young people living away from home for the first time. It is often simply referred to by its initials K.D."
I knew it from the Barenaked Ladies song, or at least inferred it from that.
Ah, thanks Doc. It didn't seem like a Googlable type of thing.
I admit I make M&C (That's what it's called here in Americuh!) sometimes with some mixed veggies and a can of drained tuna.
Murph has it right - Frank's.
Also, who can help me understand the allure of baked mac and cheese? I don't get it.
You mean like real mac and cheese? It's good. The end.
Also, who can help me understand the allure of baked mac and cheese? I don't get it.
Also, who can help me understand the allure of Microbrews? I don't get it.
Isn't Miller Lite as good as a Microbrew?
Mark, you forgot to ::run away:: !!!!
I find that Miller Lite is only truly good if it is bought at Wal-Mart. I also kicked a teacher today.
If s/he doesn't like homemade mac and cheese, s/he deserved it.
Well, there's that, too, but the final straw was when s/he said s/he roots for the Mariners.
S/he had an androgynous appearance, hence the continued use of s/he.
Wait. Perhaps Tom is attempting to bake the contents of the blue boxes? Or perhaps he is trying to bake the boxes themselves...
I guess KD is the Canadian equivalent of Spam.
I find that Miller Lite is only truly good if it is bought at Wal-Mart. I also kicked a teacher today.
Hmm, KD boiled in Miller lite. That should be good, right?
You know, you'd THINK that would have been a grand slam, but my head somehow didn't explo
The word "fromage" should never appear on anything made by Kraft.
You are mistaking it's use there. However that can be forgiven because as an American, you would also not be familiar with 'Ed the Sock.'
Also, who can help me understand the allure of baked mac and cheese? I don't get it.
It's cuz its got crunchy bits.
In the forum world of Mac and Cheese, JP is our Krunchy Bits.
(Yes, a "K" is funnier than a "C")
Krunchy Bitz, you mean. Because JP is a rappa.
Having satisfied my craving for KD, I'm moving on to Paella tonight.
Paired it with a really nice Gewurztraminer. Outstanding!!
I hate white pepper. Don't know why; Alton Brown keeps insisting that it's the same as black pepper, just a different color, but there's a taste to it I don't like.
I think white pepper makes things taste like they were dropped in the dirt then quickly put on the grill when nobody was looking.
Used in the right way, though, that's a plus.
Potatoes, check.
Leeks, check.
Smoked sausage, yeah baby!!
Thanks Murph.
Parma Rosa sauce over fusilli and chicken served with sauteed vegies drizzled with a balsamic reduction and goat cheese. Yum!!
Blanc Mange tried and failed. And that was REALLY French!
Poutine will never shake its WTF-is-really-on-these mystique.
Then again, one might ask the same of burritos, gyros or falafel. They tried and failed, too.
I dunno, JP. Doctor Corporation is gonna be tough to beat---and pizza!
Fries and gravy on steriods. No mistique and almost as American as mom and apple pie. Just ask Arod.
Fries and gravy on steriods. No mistique and almost as American as mom and apple pie. Just ask Arod.
Oh! You mean A-Rod! I thought you were going all Old Testament on me.
Seriously, Fred. There is no town or city in the US where pizza isn't waaaay easier to find than even the worst apple pie, esp. after 9 pm. Suck it up Fred, it's pizza!
Fries and gravy on steriods. No mistique and almost as American as mom and apple pie. Just ask Arod.
Oh! You mean A-Rod! I thought you were going all Old Testament on me.
Seriously, Fred. There is no town or city in the US where pizza isn't waaaay easier to find than even the worst apple pie, esp. after 9 pm. Suck it up Fred, it's pizza!
You'll trip over 3 places serving fries every time you head for a pizza joint. Suck it up and admit you need a little culture. Put some cheese curds and gravy on those fries.
It is, however, hard to find cheese curds easily in the US.
Fries and gravy on steriods. No mistique and almost as American as mom and apple pie. Just ask Arod.
Oh! You mean A-Rod! I thought you were going all Old Testament on me.
Seriously, Fred. There is no town or city in the US where pizza isn't waaaay easier to find than even the worst apple pie, esp. after 9 pm. Suck it up Fred, it's pizza!
You'll trip over 3 places serving fries every time you head for a pizza joint. Suck it up and admit you need a little culture. Put some cheese curds and gravy on those fries.
No, I tell you, no! My religious beliefs preclude me from eating dairy with potatoes.
For you Bob, there is always Cheez Whiz.
SO glad I didn't have anything to shoot out of my nose, Bob.
It is, however, hard to find cheese curds easily in the US.
After thinking long and hard on this, I'm guessing that asking a Klingon to find cheese curds is like asking a Vegan to pick out a good cut of steak.
Tonight's delectable meal was a barley risotto made starting with a generous amount of butter and a very nice Gewurztraminer. Add a pinch of basil, some chicken, asparagus, portobello mushroom and snow peas. Top with a little Parmesan. Magnifico!
Just got my Zojirushi BB-PAC20 breadmaker on Tuesday, and made my first loaf of bread yesterday with mom! I had it moments ago for a sandwich with homemade organic hummus, lettuce, smoked salmon and pulp (leftover from juicing yesterday). It's really, really good.
Here's the recipe:
1 1/2 cups water, room temperature
1 tablespoon + 1 teaspoons olive oil
1 1/4 teaspoons salt
2 1/2 tablespoons rice sweetener
3 1/3 cups whole wheat flour
2/3 cup buckwheat flour
2 1/2 tablespoons oats
1/3 cup hemp seed, sunflower seeds
2 1/4 teaspoons yeast
I switched a few ingredients and added others to make it even more nutritious i.e. olive oil instead of butter, rice sweetener instead of honey, and added the hemp seeds and sunflower seeds. Every ingredient is organic with exception to the yeast.
Wow looks great,
Lucky for you all yeast is organic. As it's a bacterial compound. there's just no guarantee it's not a G.M.O. product.
Yeast is not a bacterial compound; in fact, not a compound at all. It is a fungus.
New thread needed: Got Fungi?
Now that Trudeau is PM you have to start posting your brownie recipes.
Fallout 4 on PC
Cheers!
Now that Trudeau is PM you have to start posting your brownie recipes.
Fallout 4 on PC
Cheers!
MMMMMMMMMM! Pot brownies! Will have to get my Marijuana Chef Cookbook from my bookshelf.
And yes, I plan on pushing Fallout 4 to the max with my GTX 980SC
.
Fallout 4 is out finally?! Saweeeeet!
Fallout 4 is out finally?! Saweeeeet!
On Tuesday if I'm not mistaken.
While you guys are getting stoned on pot brownies and drooling over Fallout 4, I'm gonna cook me up some salmon on the pellet smoker.
Save me a brownie will ya.
Sorry Fred. I'm going to Cam's!
Sorry Fred. I'm going to Cam's!
You're more than welcome, pal.
Sorry Fred. I'm going to Cam's!
Well fine. You'll just miss out on the pot salmon then...
Fred, I don't think that the pot part holds much interest for Mark. Cam wrote "brownies," and that's the only word Mark saw.
Having Mendocino friends who know what they're doing (he's a botanist, she's a master chef), I have had pot everything from candy to Marinara. They may not all have been great, but pot salmon sounds like a tough sell.
It's kinda hard to mask it's taste in foodstuffs. It's much easier in confections and baked goods.
Just to keep the Forum clean, yes, it is medically legal where I live. And yes, it IS a bummer to have to steal it from patients to get it. Good thing one of the two clinics in the entire state is only 3 miles from my house! I'm kidding! It's 5 miles.
Yeah, but if you pick the ones that really need it, they're really easy to knock over and take it from, right?
Fred, I don't think that the pot part holds much interest for Mark. Cam wrote "brownies," and that's the only word Mark saw.
Having Mendocino friends who know what they're doing (he's a botanist, she's a master chef), I have had pot everything from candy to Marinara. They may not all have been great, but pot salmon sounds like a tough sell.
It's kinda hard to mask it's taste in foodstuffs. It's much easier in confections and baked goods.
Just to keep the Forum clean, yes, it is medically legal where I live. And yes, it IS a bummer to have to steal it from patients to get it. Good thing one of the two clinics in the entire state is only 3 miles from my house! I'm kidding! It's 5 miles.
So pot vichyssoise is out then?
Ken: Thanks for giving away my M.O. Now the people with crutches are gonna see me coming.
Fred: That's even grosser than pot salmon. You're on a streak.
Peter: Band name! (Or maybe for just when you record with Danger Mouse.)
Cam: I can't run like I used to, but how fast can you make that thing go?
Peter: Band name! (Or maybe for just when you record with Danger Mouse.)
Two bands already have a song by that name. I don't want to water down my brand.
Pot Kettle Black -- Tilly and the WallPot Kettle Black -- Wilco
I found
this amazing site and decided to make Taze Fasulyeli, Firikli Bulgur Pilavi and Kofte (meatballs) tonight:
The bulgar pilaf is made with bulgar and freekeh, a green wheat that has been roasted, which gives it a unique smoky nutty flavor. It is flavoured with chopped onions and tomatoes, garlic, salt and pepper. The freekeh really carries this dish.
It was served with a yogurt, mint and cucumber sauce which really complements the smokiness of the freekeh.
There are other spectacular looking dishes on the site I'm dying to try.
Wow, 8 months and not a single post in this thread.
Several months ago I discovered a local shop that sells nothing but olive oil and aged balsamic vinegars.
They have a huge variety of flavoured balsamic's using ingredients like chocolate (really good) coffee (meh) blood orange, fig (fantastic!!) coconut ...
The fig balsamic has an incredible aroma and tasted just as good. I used it in a spinach salad with walnuts, pear and goat cheese. amazing!
I had to try the coconut balsamic. I used it in an asian inspired coleslaw. I added toasted sesame seeds and a dash of sesame oil and sliced oranges to counter balance the sweet coconut flavour of the balsamic.
The plain balsamic is excellent on a tomato mozzarella salad with basil.
The tomato basil salad left me with a boatload of left over basil, so a cast about for a recipe to use it up. I found Jamie Oliver recipe that was a variation of basil pasta. It included green beans as a vegetable (and spinach, but I left that out opting for portabello mushroom instead). Where Mr. Olver made a basil pesto I got lazy and just chopped my boatload of basil putting some on the chicken while it sauted and adding the rest before serving.
So the ingredients are pasta, lots of basil, beans (heated for 4 minutes at the end of the pasta cooking cycle), lots of olive oil, portabello mushrooms, lots of Parmesan cheese.
On the smoker front, on a particularly cold day in early June, I tried cold smoking cheddar cheese. While it worked very well, if I want to continue to experiment with cold smoking, I'm going to have to build myself an external smoke box to keep the heat out of the smoker.
Today I decided to try doing a roast chicken on the smoker again. Last time did not turn out so well because the skin did not crisp up. This time I started the smoker at 550 to 'braise' the chicken before slow cooking it on the smoker. That worked out very well.
The chicken was stuffed with lemon rind and garlic (two whole bunches). After the chicken was done, I used the garlic for mashed potatoes. Really, really garlicy mashed potatoes.
That is all.
Carry on watching your crickets...
I'll just leave this here:
Fred, you do so much real cooking for someone who lives alone. I'm always impressed; thought, effort AND results.
OK, I'll fess. I only posted so I could inform you that a "bunch" of garlic is referred to as a "bulb."
...
OK, I'll fess. I only posted so I could inform you that a "bunch" of garlic is referred to as a "bulb."
When stuffed into one chicken, I think boatload would work as well, but yeah, senility is finally setting in.
The portobello bruschetta was a hit. I'll be making those again.
3 tbsp fine ground dark coffee
1 tbsp cracked pepper
1/2 tbsp cinamon
1/2 tbsp cumin
1/2 tbsp cayenne pepper
several cloves of fresh garlic
1/3 cup brown sugar
...
senility is finally setting in.
Ha! Gotcha beat! I don't even remember who you are!
3 tbsp fine ground dark coffee
1 tbsp cracked pepper
1/2 tbsp cinamon
1/2 tbsp cumin
1/2 tbsp cayenne pepper
several cloves of fresh garlic
1/3 cup brown sugar
Is that for a rub, or for a really awesome cup of coffee ?
...
senility is finally setting in.
Ha! Gotcha beat! I don't even remember who you are!
OK you win.
3 tbsp fine ground dark coffee
1 tbsp cracked pepper
1/2 tbsp cinamon
1/2 tbsp cumin
1/2 tbsp cayenne pepper
several cloves of fresh garlic
1/3 cup brown sugar
Is that for a rub, or for a really awesome cup of coffee ?
I'm tempted to brew it just to find out if it makes a good cuppa.
It's a rub for lamb and it's damned good!
It was accompanied by a Kentukey Black BBQ sauce that uses beer.
Here's the
full recipeI omitted the ketchup from the sauce as it just didn't seem right. I also used fresh onion and garlic because they are so much better.
The recipe also resulted in my accidentally introducing my daughter to a really good dark beer: Hockley Valley Dark.
I WISH Kentucky were really spelled that way. Your way sounds much more like what you really get if you go there. It could use an "r" added to your way, too!
Some Texans call the entire area, "Pennsyltucky."
Kentruckey works for me. I'm a big fan of free-form spelling.
Today was flavour explosion day.
Started off with Afghan bread and baba ganoush of the non tahini kind for lunch. Not sure what made the bread afghan. It was a leavened flat bread with a sprinkling of sesame seeds on it. Quite tasty and very fresh.
Dinner started with a fig and caramelized onion spread with goat cheese on whole grain melba toast. Though there are a profusion of recipes for the spread on the internets this is a new one to me. Loads of flavour and so easy to make.
This was followed by artichoke hearts marinaded with oregano, basil, aged balsamic and olive oil. I'm absolutely thrilled to have a local source of aged balsamics of various flavours.
The main course was beef tenderloin with chimichurri sauce (also new to me). More holy flavour bomb batman... with rice cooked with porchini and tartufi spice and drizzled with truffle oil just before serving. Yet more huge flavour. More than enough to keep up with the steak and chimichurri sauce.
For those of you here in or close to Toronto, you absolutely have to try the spice mix. The store is Vom Fass in the distillery district.
Say, they have a web site:
Spice mix ingredients list Really, you have to try this stuff.
The meal was supposed to be topped off by the
best chocolate in the world 2015 but I forgot.
Not so random trivia. A small chocolaterie just outside Ottawa, Hummingbird, won best chocolate in the world this year. Who knew Canadians were good at stuff besides Timmies, hockey and snow balls.
Edit: Oh yeah, the meal was accompanied by a very drinkable Konzulmann Estates Baco Noir.
Chimichurri is very tasty on fettuchini noodles. I did them with garlic and portabello mushrooms sauteed in butter. However, the mushroom flavour was lost in the chimichurri sauce. Next time its strait up sauce tossed with the noodles before serving.