Cooking and Dining

Postby **count2infinity** » Wed Jul 15, 2020 9:15 am

Growing up on a farm and eating corn that was just picked 20 minutes before cooking spoiled me on corn for life. Will just never be the same.

Postby **mac5155** » Wed Jul 15, 2020 11:53 am

https://www.nhl.com/penguins/news/how-p ... -317445952

Talk about a dream job

Postby **Ad@m** » Wed Jul 15, 2020 12:59 pm

Snag the wildly popular Ninja Foodi multi-cooker for $61 off right now

https://www.yahoo.com/lifestyle/ninja-f ... 54480.html

Postby **Joegap** » Wed Jul 15, 2020 1:06 pm

Snag the wildly popular Ninja Foodi multi-cooker for $61 off right now

https://www.yahoo.com/lifestyle/ninja-f ... 54480.html

Highly recommend this bad boy. I have made a variety of food in mine from a whole rotisserie style chicken to brownies. It is awesome!

Postby **MrKennethTKangaroo** » Thu Jul 16, 2020 1:54 pm

I ate chef Boyardee for lunch I am an idiot.

Postby **meow** » Thu Jul 16, 2020 2:31 pm

You and my two year old have the same lunch. Cheer up, buckaroo

Postby **MrKennethTKangaroo** » Thu Jul 16, 2020 2:38 pm

at least it wasn't in an air fryer

Postby **willeyeam** » Thu Jul 16, 2020 2:44 pm

ktk is my favorite 2 year old

Postby **mac5155** » Thu Jul 16, 2020 4:13 pm

I had pierogies and a hotdog so I'm about 8

Postby **mac5155** » Thu Jul 16, 2020 4:14 pm

but it was an uncured 100% beef hotdog so maybe 12-13.

Postby **MalkinIsMyHomeboy** » Tue Jul 21, 2020 4:18 pm

I got some cast iron pans and am trying to figure out best way to care for them

one thing I can't really figure out is when to reseason the pans. It doesn't seem clear when I should go through the process

after using my pans I put a light layer of oil on them but at what point should I go through the seasoning process?

Postby **MrKennethTKangaroo** » Tue Jul 21, 2020 4:35 pm

in my recent experience, if you set it on fire, you will need to reseason it

Postby **tifosi77** » Tue Jul 21, 2020 5:34 pm

If they're seasoned properly now, you'll know when it's time to going through the process again. Food will start to stick, you'll get slightly uneven browning (which can also be a function of uneven heat on your cooktop), there will be some visible pitting. The way I look at is this: You can't season cast iron too much. It's a passive process after about 2 minutes of work, so even if my stuff hasn't been used in months, I generally always re-season at least a couple times a year. Same goes with carbon steel.

The most important aspect of care is proper cleaning moreso than seasoning imo. Look after them well, and your great-grandchildren will eat meals cooked in them. My mom has a cast iron skillet that was passed down from my great-grandmother.... who got it from her grandmother.

Postby **MR25** » Tue Jul 21, 2020 5:41 pm

Going to try reverse searing a steak (NY strip) tonight... there's not many ways I can bone this outside of overcooking, right?

Postby **tifosi77** » Tue Jul 21, 2020 5:50 pm

If you're cooking it in the oven, just make sure you use a very low temp, 200F or lower imo. Just know that it will take longer to cook it in a hotter oven (radiant heat) than it will cooking it sous vide at a lower temperature (convective heat). And monitor core temp with a thermometer.

Postby **MR25** » Tue Jul 21, 2020 7:37 pm

We do not have a thermometer so I eyeballed it. 250 at 22 minutes. Came out medium. Could've done better but not completely ruined.

Did, however, order a meat thermometer on Amazon so I don't have to worry about messing it up next time.

Postby **mac5155** » Wed Jul 22, 2020 2:22 pm

Any good spaghetti squash recipes? I have tons of them

Postby **count2infinity** » Wed Jul 22, 2020 2:27 pm

Straight into the garbage can.

Postby **tifosi77** » Wed Jul 22, 2020 2:39 pm

Halve and seed the squash - roast the squash til soft - fill the cavities with meat - eat the meat

Postby **mac5155** » Wed Jul 22, 2020 2:43 pm

I don't know why I let my wife pick the plants I put in MY garden

Postby **mac5155** » Wed Jul 22, 2020 2:43 pm

At least the chickens may want them.

Postby **tifosi77** » Wed Jul 22, 2020 3:22 pm

Honestly, try some Asian flavors. Ginger-scallion sauce, sesame oil, black vinegar, etc.

Postby **count2infinity** » Wed Jul 22, 2020 3:28 pm

Yeah... I joke to just throw them in the trash, but you could try other things. Mainly chucking them off of bridges or tall buildings.

Postby **OutofFoil** » Wed Jul 22, 2020 4:56 pm

Those squash would make great shotgun targets...

Postby **Ad@m** » Fri Jul 24, 2020 3:26 pm

TIL

Fool’s Gold Loaf

The sandwich consists of a single warmed, hollowed-out loaf of bread filled with the contents of one jar of creamy peanut butter, one jar of grape jelly, and a pound of bacon.

https://en.m.wikipedia.org/wiki/Fool%27s_Gold_Loaf

David Adler's book contains a detailed account of the event that made the Fool's Gold Loaf sandwich famous. On the night of February 1, 1976, Elvis Presley was at his home at Graceland in Memphis, entertaining Capt. Jerry Kennedy of the Denver, Colorado police force, and Ron Pietrafeso of Colorado's Strike Force Against Crime. The three men began discussing the sandwich, and Presley decided he wanted one right then. Presley had been to the restaurant before, while in Denver.

Kennedy and Pietrafeso were friends of the owners, so they were driven to the Memphis airport and boarded Presley's private jet, the Lisa Marie, and flew the two hours to Denver. When they arrived at Stapleton International Airport at 1:40 AM, the plane taxied to a special hangar where the passengers were greeted by Buck Scott, the owner of the Colorado Mine Company, and his wife Cindy who had brought 22 fresh Fool's Gold Loaves for the men. They spent two hours in the hangar eating the sandwiches, washing them down with Perrier and champagne. Presley invited the pilots of the plane, Milo High and Elwood Davis, to join them. When they were done, they flew back to Memphis without ever having left the Denver airport.