Cooking and Dining

Postby **RonnieFranchise** » Sat May 06, 2023 5:54 pm

Grilling bacon wrapped filets tonight for Mrs F’s birthday with asparagus foil packs and air fryer baked potatoes, which are fabulous and don’t make the house an oven.

Always nervous with the filets. Don’t want to eff up $50 worth of meat.

Postby **NTP66** » Mon May 08, 2023 5:22 pm

Made loco moco for dinner tonight, and used my mandolin with the grating blade for the onions. Came out beautifully, and it was my best one yet.

Postby **meow** » Sat May 13, 2023 5:56 pm

Smoked ribs are almost done

Postby **faftorial** » Thu May 18, 2023 9:21 pm

I've been making chili every other week for the past few years and this has been the best yet (Faftorial child #3 agreed). The sweetness from the red pepper and onion really came out*.

I don't eat sweets so that may differ by palate.

Unlike @meow, I share recipes (at least the ingredients):

One can of peeled whole tomatoes (then into the blender with garlic)
Red onion
Red pepper
Low salt kidney beans
Navy beans
Ground chuck
Dark Chili powder
Chili powder
Cumin
Cider vinegar
Pack of unsalted beef bullion
A small amount worcestershire
Black pepper
Crushed red pepper

I have a mess on the stove top to clean up.

Postby **NTP66** » Fri May 19, 2023 6:36 am

I'd be down with that. I started replacing beef with bison in my chili and don't think I could go back.

Postby **faftorial** » Fri May 19, 2023 11:14 am

I'd be down with that. I started replacing beef with bison in my chili and don't think I could go back.

I had a bison burger at Ted's Montana Grill (I think it was called) and couldn't really tell the difference. Less fat maybe than beef.

Postby **NTP66** » Fri May 19, 2023 11:36 am

I'd be down with that. I started replacing beef with bison in my chili and don't think I could go back.
I had a bison burger at Ted's Montana Grill (I think it was called) and couldn't really tell the difference. Less fat maybe than beef.

I love Ted's Montana Grill, and have had that same burger. In fact, that's why I even tried using bison in my chili in the first place. Bison is just a little sweeter and gamier than beef, and tends to work really well in a chili that has some spice and heat to it.

Postby **NTP66** » Sun May 28, 2023 8:13 am

I made cinnamon rolls topped with bourbon peaches (real Georgia peaches) for breakfast based on an episode of Man vs. Food, and it was a a hit. Will do again.

Postby **tifosi77** » Sun May 28, 2023 1:04 pm

Alvin Cailan from The Burger Show has a burger shop in DTLA called Amboy, and they just opened a new location in my neighborhood.

Postby **skullman80** » Sat Jun 03, 2023 7:19 pm

Made smashburgers on the Blackstone tonight. Best burgers I've ever made. Sooooo good.

Postby **mac5155** » Sun Jun 04, 2023 8:49 am

I <3 smashburgers also. Get them thin enough that you can do two patties on one bun, chefskiss

Postby **skullman80** » Sun Jun 04, 2023 9:04 am

I <3 smashburgers also. Get them thin enough that you can do two patties on one bun, chefskiss

Yep that's exactly what I did. Amazing.

Postby **Nuge** » Sun Jun 04, 2023 12:24 pm

Do you guys dice onions in yours? I do that, let them cook on the griddle, and smash the burger on top.

Postby **blackjack68** » Sun Jun 04, 2023 12:41 pm

Diced or shaved works for me

Postby **tifosi77** » Sun Jun 04, 2023 2:04 pm

Shaved for the types of smash burgs I tend to cook. But diced is good, too. I like onions.

Postby **NTP66** » Sun Jun 04, 2023 4:26 pm

Yeah, I think I’m going to use my mandolin for onions from here on out, outside of onions for when I have steak. Very much prefer that style.

Postby **faftorial** » Sun Jun 04, 2023 5:17 pm

Don't smash burgers come out well done?

Postby **tifosi77** » Sun Jun 04, 2023 6:01 pm

You're trading the intense caramelization/carbonization of the crusty bit for any semblance of moderated cookery with smashburgs. It's no different than browning loose ground beef, it's just formed together into a patty that's a more convenient delivery vehicle for the entire package of the burger. That's the tradeoff. You want medium-rare, stick to more of a steakhouse style burger. It's a different eating experience. Both have their appeal. Smashers are more fun to cook and eat at home imo.

Postby **mac5155** » Mon Jun 05, 2023 9:48 am

Do you guys dice onions in yours? I do that, let them cook on the griddle, and smash the burger on top.

No, im not a fan of grilled onions on a burger. They have to be diced and raw for me

Postby **skullman80** » Mon Jun 05, 2023 9:49 am

We didn't do onions this time since it was my first time doing smashburgers. Just seasoning and cheese. Still tasty and very juicy. Next time might try to add some bacon and other things.

Postby **mac5155** » Mon Jun 05, 2023 9:51 am

I've also heard of people mixing in grated frozen butter. But, I find that 80/20 has enough fat already, so I omit that too.

Postby **tifosi77** » Mon Jun 05, 2023 1:00 pm

For smashing I think a higher % of fat content is advisable.

Postby **skullman80** » Mon Jun 05, 2023 1:04 pm

Yeah 80/20 worked really good for the ones we made, and is what I saw recommended online.

Postby **robbiestoupe** » Mon Jun 05, 2023 1:16 pm

For smashing I think a higher % of fat content is advisable.

For a second I forgot what thread I clicked on and wondered where this was going to go.

Postby **count2infinity** » Mon Jun 05, 2023 1:18 pm

I found myself stopping at the gas station between my daughter's daycare and my work for a Celsius more often than I would like in the morning. Just one of those things where my coffee is still scalding hot in my thermos and I want something cold and bubbly.

Last night I made a quart of green tea, and on my way out the door this morning I did a mix of 1 part fresh tangerine juice, 3 parts green tea with a touch of honey, 4 parts seltzer water on ice. It did the trick. Hit that craving and I didn't have to stop and buy a cold drink that probably is rotting my stomach from the inside out.