Cooking and Dining

tifosi77
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Cooking and Dining

Postby tifosi77 » Sat May 25, 2019 1:20 am

Ribeyes are tight.

shafnutz05
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Location: A moron or a fascist...but not both.

Cooking and Dining

Postby shafnutz05 » Sat May 25, 2019 2:48 pm

Just had my first Chicago Dog. That is some damn good eating.

blackjack68
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Location: Across the River from Filthydelphia.

Cooking and Dining

Postby blackjack68 » Sat May 25, 2019 3:59 pm

Just had my first Chicago Dog. That is some damn good eating.
I like mine without tomato but yes, good stuff!

Dickie Dunn
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Location: Methuselah Honeysuckle

Cooking and Dining

Postby Dickie Dunn » Sat May 25, 2019 4:20 pm

Yea, Chicago Dog is definitely something that lives up to however much hype a hot dog can realistically have.

mac5155
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Cooking and Dining

Postby mac5155 » Sat May 25, 2019 6:54 pm

Image

Didn't even get a Pic of it cut open. Looked too good. Didn't last.

3h at 129 and seared a minute per side in the cast iron.

shafnutz05
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Location: A moron or a fascist...but not both.

Cooking and Dining

Postby shafnutz05 » Sat May 25, 2019 7:28 pm

I had never had a sport pepper either, but I liked it.

blackjack68
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Location: Across the River from Filthydelphia.

Cooking and Dining

Postby blackjack68 » Sat May 25, 2019 7:48 pm

I had never had a sport pepper either, but I liked it.
Zesty!

count2infinity
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Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
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Postby count2infinity » Sun Jun 02, 2019 7:29 pm

Cavatappi and smoked gouda with bacon make some baller mac and cheese.

That is all.

shafnutz05
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Cooking and Dining

Postby shafnutz05 » Sun Jun 02, 2019 8:23 pm

That sounds awesome!

I made the mistake (again) of going to Wegman's hungry :lol: I picked up a half a loaf of sourdough and this imported French butter made specifically for Wegman's:

Image

Good lord. I don't think I can ever go back to regular butter again, damn the price. I love taking my daughter there on weekends, she is a budding foodie and it amazes me how much stuff she likes. She tried their Greek turkey burger and loved it, so I grilled her one tonight. She also loves brie, manchego, and asiago.

My five year old has a far wider palate than my wife :face: :lol:

count2infinity
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Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
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Cooking and Dining

Postby count2infinity » Sun Jun 02, 2019 8:25 pm

Duuuuuuude. They were giving out samples of that ish on some dessert bread that had cranberries and blueberries in it. Freaking delicious. My daughter got 3 pieces because the sample stand was set up near the coffee bar and we were waiting on my wife’s latte.

shafnutz05
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Location: A moron or a fascist...but not both.

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Postby shafnutz05 » Sun Jun 02, 2019 8:31 pm

Duuuuuuude. They were giving out samples of that ish on some dessert bread that had cranberries and blueberries in it. Freaking delicious. My daughter got 3 pieces because the sample stand was set up near the coffee bar and we were waiting on my wife’s latte.
:thumb:

It's awesome. And yeah, taking kids there is so fun. I also picked up a strawberry rhubarb crostata...it was a good day.

Freddy Rumsen
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Location: "Order is the only possibility of rest." -- Wendell Berry

Cooking and Dining

Postby Freddy Rumsen » Mon Jun 10, 2019 8:00 am

You can tell they are high quality hotel eggs when you scoop them like ice cream. :)Image

tifosi77
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Location: Batuu

Cooking and Dining

Postby tifosi77 » Mon Jun 10, 2019 1:38 pm

Those sure are some eggs. Wow.

count2infinity
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Postby count2infinity » Mon Jun 10, 2019 1:46 pm

I'd guess they were steamed or microwaved. As long as you're not looking to get any color on your eggs, I'd bet (if properly cooked and served) you'd have a difficult time telling the difference between scrambled eggs from a microwave, and scrambled eggs from a pan.

tifosi77
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Cooking and Dining

Postby tifosi77 » Mon Jun 10, 2019 2:03 pm

Made pizza last night. Got the Kettle up around 800°F, so the pie cooked in a little over 2 minutes. I still can't form the pizza to save my life, but I think I finally got dough right. Using the leftover dough to make calzones or even panzerotti tonight.

Freddy Rumsen
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Cooking and Dining

Postby Freddy Rumsen » Mon Jun 10, 2019 6:41 pm

Brighton Hot Dog Shoppe for supper.

mac5155
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Cooking and Dining

Postby mac5155 » Mon Jun 10, 2019 8:19 pm

Haven't ate there in forever. Maybe some day this week. Shake and chili dog with fries. Yum

Shyster
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Cooking and Dining

Postby Shyster » Tue Jun 11, 2019 10:39 pm

Reading how people are finding Italian food 'weird' is cute.

A couple of weeks ago I my weekly meal was angel hair with anchovy paste, butter, olive oil, garlic, and Parmesan. Sauteed spinach on the side. I found the anchovy paste alone wasn't getting it done on the fishiness, so I added a couple shots of fish sauce.
My man :thumb:
[Moved to better thread]

Have you ever used colatura di alici? I ran across its existence back when I was looking at pasta recipes. It's supposedly different than the SE Asian fish sauces even though it's basically the same ingredients.

MrKennethTKangaroo
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Cooking and Dining

Postby MrKennethTKangaroo » Tue Jun 11, 2019 11:20 pm

The seasoning on my cast iron keeps chipping off. Please advise on a solution to this tragedy

LITT
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Cooking and Dining

Postby LITT » Wed Jun 12, 2019 7:37 am

how often do you season it

count2infinity
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Postby count2infinity » Wed Jun 12, 2019 7:51 am

Did our first CSA pick-up of the year. We picked this particular one because you get to go and pick out what you want rather than showing up, getting a box full of whatever, and then trying to figure out what to do with it.

The sugar snap peas were incredible. Blanched them quick and then tossed them in some olive oil with garlic scapes (also from the CSA), salt, pepper, and then topped them with freshly shaved parm. I love summer produce season.

Also got beets, broccoli, potatoes, carrots, chard, and bok choi.

MrKennethTKangaroo
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Cooking and Dining

Postby MrKennethTKangaroo » Wed Jun 12, 2019 7:52 am

Generally speaking all I do after i'm done cooking w it is add some oil and rub it around twss.

mac5155
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Cooking and Dining

Postby mac5155 » Wed Jun 12, 2019 9:47 am

I've never had seasoning "chip" off.. Like whole flakes of it?

Lard and bake in the oven is an option.

MrKennethTKangaroo
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Cooking and Dining

Postby MrKennethTKangaroo » Wed Jun 12, 2019 1:45 pm

yes, flakes

Dickie Dunn
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Cooking and Dining

Postby Dickie Dunn » Wed Jun 12, 2019 2:15 pm

I'm sous viding some bone-in thick as **** pork chops tonight and I really just want to leave work now so I can eat them already.

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