Cooking and Dining

Postby **Viva la Ben** » Sun May 13, 2018 1:57 pm

KC’s pastries on 10th street in Philly has the best baked savory baos I’ve ever had.

Postby **shafnutz05** » Sun May 13, 2018 3:39 pm

Woke up early to make homemade corned beef hash with poached egg for the Mrs. this morning. Still trying to perfect my poached egg skillz, and kinda wish I would have just made two, but alas.

Postby **Viva la Ben** » Mon May 14, 2018 3:05 pm

Ive been eating hard boiled eggs for breakfast lately, and this week instead of plain HBE I made red beet picked eggs. Its a Pennsylvania Dutch thing, beet juice, vinegar, salt, and sugar. Prepped on Sunday I have my breakfast for the whole week.

Postby **tifosi77** » Mon May 14, 2018 3:16 pm

Trying to spark the interest in cooking again, so I'm going back to some old staples that I haven't cooked in a while. Last night was balsamic roast chicken with roasted potatoes. Set up a rack in the oven and put the chicken on that and than a sheet tray with the pre-cooked spuds underneath to catch all the rendered fat goodness.

Postby **shafnutz05** » Mon May 14, 2018 3:18 pm

Trying to spark the interest in cooking again, so I'm going back to some old staples that I haven't cooked in a while. Last night was balsamic roast chicken with roasted potatoes. Set up a rack in the oven and put the chicken on that and than a sheet tray with the pre-cooked spuds underneath to catch all the rendered fat goodness.

I never even thought of doing this...that's a great idea.

Postby **tifosi77** » Mon May 14, 2018 3:24 pm

There's a great food truck here called Roli Roti. They're known for porchetta, but they also do rotisserie chicken. Got the idea from them. There's are about the best potatoes I've had.

Postby **willeyeam** » Mon May 14, 2018 8:06 pm

Quite simple but I do love some grilled veggies in the summer

Postby **count2infinity** » Mon May 14, 2018 10:13 pm

Quite simple but I do love some grilled veggies in the summer

Few things in life are as good as grilled veg and a balsamic reduction... especially asparagus

Postby **Freddy Rumsen** » Tue May 15, 2018 9:05 pm

Finally ate at the Clover Station today.

Had corn salad, pinto beans, round steak, and a pizza-slice size piece of corn bread with sweet tea.

Was good.

#RIPColumbia

Postby **AuthorTony** » Tue May 22, 2018 3:47 pm

I saw gas griddles at Lowe's today. I'm pretty intrigued. Anyone have one and, if so, thoughts?

Postby **mac5155** » Wed May 23, 2018 11:19 am

It doesn't seem like an everyday thing to me. Why not just cook on an indoor griddle.

Postby **tifosi77** » Wed May 23, 2018 11:21 am

If you already have a grill, I'd suggest simply buying a cast iron plancha and using it over the existing grates.

Postby **Viva la Ben** » Wed May 23, 2018 11:31 am

I have one of these for my camp chef stove; haven’t used it for a few years. We cook over the campfire now.
https://www.basspro.com/shop/en/camp-ch ... extensions

Postby **tifosi77** » Thu May 24, 2018 9:41 pm

Went to a town called Sebastopol for lunch today and ate at a place called Ramen Gaijin.

Best ramen ever. The soup was so flavorful, and the rye noodles were incredible. And I had a Cooperage pale ale.

High bar for the rest of the weekend.

Postby **shafnutz05** » Fri May 25, 2018 6:57 am

Went to a town called Sebastopol for lunch today and ate at a place called Ramen Gaijin.

Best ramen ever. The soup was so flavorful, and the rye noodles were incredible. And I had a Cooperage pale ale.

High bar for the rest of the weekend.

I know Sebastopol...that's where the Grateful Dead got their start (or at least Garcia and Hart).

Postby **DigitalGypsy66** » Fri May 25, 2018 10:46 am

Shad a Deadhead? TIL...

Postby **tifosi77** » Sat May 26, 2018 6:04 pm

Stopped off for a quick QC visit to make sure the Donkamole was up to scratch.

Postby **count2infinity** » Sat May 26, 2018 7:48 pm

Postby **mac5155** » Mon May 28, 2018 10:36 pm

Gonna be having a party soon, and want to cook around 5 pork butts for pulled pork.

Dilemma.... Cook them sous vide and finish in the smoker, or just smoke them and use the sous vide to retherm...

Postby **tifosi77** » Tue May 29, 2018 12:56 am

I'm frankly somewhat fearful of people who are proficient in the black art of real BBQ, so I'd suggest SV with liquid smoke and Prague curing salt. But of course I would, because that's my character here.

Either way, retherming SV is great. Such a handy cookout crutch.

Postby **mac5155** » Tue May 29, 2018 9:21 am

I've smoked them the whole way many times. I'm off the day prior, so I may just smoke, shred, bag, and retherm the next day in the SV. The only thing I'll be missing is the crunchy bark

Postby **tifosi77** » Tue May 29, 2018 11:15 am

Cheat the bark by crisping the shredded bits carnitas style?

Postby **Lemon Berry Lobster** » Tue May 29, 2018 12:11 pm

Stopped off for a quick QC visit to make sure the Donkamole was up to scratch.

I thought you were 45?

Postby **shafnutz05** » Tue May 29, 2018 12:15 pm

Velveeta-stuffed burgers and cheddar brats yesterday. Man I love Velveeta.

Also, I like to try different potatoes in the frozen section. Checkers/Rally's frozen fries might be my favorite ones yet.

Postby **tifosi77** » Tue May 29, 2018 12:25 pm

I thought you were 45?

*sigh*

I am.