At 3/18/22 12:36 PM, OlTrout wrote:We'd drink Bacardi 151 and coke,
That sounds like it could get very bad, very quick.
I'm a fan of the classic Frank's Red on my wings. I could eat a thousand of those bad boys.
When I doubled as BOH and made wings for myself, I'd deep fry them, toss them in Franks and JD, then finish them on the BBQ. Orgasmic.
Made some Puerto Rican style Arroz con Pollo.
And some peanut butter banana bread with chocolate chips and peanut butter chips.
Me, when the timer went off on the oven:
At 3/22/22 04:28 PM, RefurbishedPeepers wrote:Me, when the timer went off on the oven:
Can relate. That looks delicious.
At 3/22/22 04:33 PM, Cyberdevil wrote:At 3/22/22 04:28 PM, RefurbishedPeepers wrote:Me, when the timer went off on the oven:
Can relate. That looks delicious.
It is. Might be the best thing I've made so far.
Somewhere, an Italian is casting a blood curse over be for using dried basil.
You're either noobie or you're hacking.
I wonder how long I can get away with this before the mafia puts out a contract on me.
I also need to get a pizza stone one of these days.
At 3/23/22 04:35 PM, Prinzy2 wrote:I wonder how long I can get away with this before the mafia puts out a contract on me.
I also need to get a pizza stone one of these days.
Bacon or brisket?
At 3/23/22 04:42 PM, RefurbishedPeepers wrote:At 3/23/22 04:35 PM, Prinzy2 wrote:I wonder how long I can get away with this before the mafia puts out a contract on me.
I also need to get a pizza stone one of these days.
Bacon or brisket?
Sadly some leftover/repurposed sirloin steak, never again...I usually buy tenderloin.
Turned out pretty good, ate the whole damn thing and now I feel sick.
Life has gotten in the the way. Here is some of the stuff that I have eaten over that past few weeks:
Quesadillas
Cumin lamb from one of the local Chinese places
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 3/23/22 11:19 PM, door88 wrote:Life has gotten in the the way. Here is some of the stuff that I have eaten over that past few weeks:
Quesadillas
Cumin lamb from one of the local Chinese places
Part two:
Pesto chicken salad sandwich
One pot meal consisting of Chinese sausage, dried shrimp, veges, and rice. Seasoned with Tony Chachere’s.
I also made buttered mochi, but I forgot to take a picture of it.
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
Pork in a mole poblano sauce with beans and rice for dinner this past Wednesday:
Just finished snacking on this:
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 3/26/22 08:41 AM, Sobolev wrote:I want to try bull penis and testicle.
You can get bull testicle here at a few places. I haven't tried it yet, but I think I'd like to.
At 3/26/22 11:58 AM, OlTrout wrote:At 3/26/22 08:41 AM, Sobolev wrote:I want to try bull penis and testicle.
You can get bull testicle here at a few places. I haven't tried it yet, but I think I'd like to.
My buddy, who's a rancher, says the younger calf nuts are the way to go. Bulls and older calves have more gristle.
I managed to sneak away at last year's branding before the oyster fry.
One thing I'd like to try is marrow. Safeway has a marrow bone sale right now for $4.49 per lb, which is a fucking rip off considering it's probably a throw away piece for soup stock. They do clean it up and cut it lengthwise in half, but still...
Maybe I'll bite the bullet and give it a whirl if I have a hankering.
At 3/28/22 07:25 AM, Prinzy2 wrote:At 3/26/22 11:58 AM, OlTrout wrote:At 3/26/22 08:41 AM, Sobolev wrote:I want to try bull penis and testicle.
You can get bull testicle here at a few places. I haven't tried it yet, but I think I'd like to.
My buddy, who's a rancher, says the younger calf nuts are the way to go. Bulls and older calves have more gristle.
I managed to sneak away at last year's branding before the oyster fry.
One thing I'd like to try is marrow. Safeway has a marrow bone sale right now for $4.49 per lb, which is a fucking rip off considering it's probably a throw away piece for soup stock. They do clean it up and cut it lengthwise in half, but still...
Maybe I'll bite the bullet and give it a whirl if I have a hankering.
On one hand, a pound of marrow goes a long way. But that's almost the same price as ground beef.
Marrow is excellent, both as an additive and on its own. If you're looking to dip your toes in, make yourself Sauce Bordelaise.
At 3/28/22 07:51 AM, OlTrout wrote:
On one hand, a pound of marrow goes a long way. But that's almost the same price as ground beef.
I suppose I'm assuming there's 80% bone and 20% marrow.
It looked good in the flyer, and lord knows they sell 'fashionable' cuts at a premium price.
Marrow is excellent, both as an additive and on its own. If you're looking to dip your toes in, make yourself Sauce Bordelaise.
Sauce Bordelaise sounds right up my alley. I'll give the marrow a try on its own roasted with salt.
are we still girlfriend boyfriend
Anybody have some go-to spice rub for venison backstrap? I've got a couple I'm planning to do this weekend.
At 4/5/22 05:00 PM, PussPeepers wrote:Anybody have some go-to spice rub for venison backstrap? I've got a couple I'm planning to do this weekend.
Can't go wrong with salt and cracked pepper.
“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey
At 4/5/22 05:00 PM, PussPeepers wrote:Anybody have some go-to spice rub for venison backstrap? I've got a couple I'm planning to do this weekend.
If you don't already own it, I'd highly recommend you pick up The Flavor Bible.
Here's the excerpt on Venison.
Bold is recommended. BOLD CAPS is highly recommended.
At 4/9/22 12:05 PM, OlTrout wrote:At 4/5/22 05:00 PM, PussPeepers wrote:Anybody have some go-to spice rub for venison backstrap? I've got a couple I'm planning to do this weekend.
If you don't already own it, I'd highly recommend you pick up The Flavor Bible.
Here's the excerpt on Venison.
Bold is recommended. BOLD CAPS is highly recommended.
Thanks! I will definitely be picking myself up a copy.
At 4/9/22 12:05 PM, OlTrout wrote:BOLD CAPS is highly recommended.
JUNIPER BERRIES?!
Artisanal chocolates from today that I thought were so beautiful I had to take a photo. The strawberry cheesecake have gold coating on them. The salted caramel were so aesthetically pleasing.
At 4/10/22 09:38 PM, Kiwi wrote:Artisanal chocolates from today that I thought were so beautiful I had to take a photo. The strawberry cheesecake have gold coating on them. The salted caramel were so aesthetically pleasing.
Those really do look amazing. Love the ones with color in particular.
Curious about pricing, gold coated cheesecake cube cost for example? Do you know?
At 4/11/22 06:10 AM, Cyberdevil wrote:At 4/10/22 09:38 PM, Kiwi wrote:Artisanal chocolates from today that I thought were so beautiful I had to take a photo. The strawberry cheesecake have gold coating on them. The salted caramel were so aesthetically pleasing.
Those really do look amazing. Love the ones with color in particular.
Curious about pricing, gold coated cheesecake cube cost for example? Do you know?
For a box of 6 it was $24.99
At 4/11/22 11:27 PM, Kiwi wrote:At 4/11/22 06:10 AM, Cyberdevil wrote:At 4/10/22 09:38 PM, Kiwi wrote:Artisanal chocolates from today that I thought were so beautiful I had to take a photo. The strawberry cheesecake have gold coating on them. The salted caramel were so aesthetically pleasing.
Those really do look amazing. Love the ones with color in particular.
Curious about pricing, gold coated cheesecake cube cost for example? Do you know?
For a box of 6 it was $24.99
Ooh that's not so bad!
Was expecting something ludicrous.
At 3/16/22 11:52 AM, Prinzy2 wrote:At 3/16/22 11:44 AM, Cyberdevil wrote:Ah beverage, I forgot about that bit... I'd go with some good honey mead myself.
Speaking of mead, I've gotten several people from work hooked on Maxwell honey mead. Absolutely delicious, though I don't have any other meads to compare it to, except Fallentimber which what one of the worst things I've ever tasted.
Have you had that brand before?
Seems I missed this reply earlier, my bad!
Haven't tried neither Maxwell nor Fallentimber, though it seems it might be possible to import the first of the two, I'll give it a shot, good to know at least Fallentimber is nothing to look for...
Apart from Medovarus I don't remember any particular brand names in regard to mead though. I've tried some local Baltic alternations in Latvia and Lithuania, and here we have for example Odinsborg's (translates to Odin's Fort) mead, made the traditional way after a secret recipe from the 1800's - one of the world's oldest, which is pretty good!
I don't know any more common or international brands though. Would love to see how they compare.
Breakfast 🍳 meal prep
