Cooking and Dining
-
- Posts: 35713
- Joined: Tue Mar 24, 2015 2:06 pm
- Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
- Contact:
Cooking and Dining
Yeah... It was an inch thick pork chop pounded down to about somewhere between 1/8 and 1/4 inch thick. Really nice and thin. I'm excited for next week because I make a mean gravy. Now what to do for sides....
-
- Posts: 19765
- Joined: Wed Mar 25, 2015 7:33 pm
- Location: Iodine State
Cooking and Dining
Roasted brussel sprouts?
-
- Posts: 35713
- Joined: Tue Mar 24, 2015 2:06 pm
- Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
- Contact:
Cooking and Dining
Absolutely delicious. Over salt them a touch and make sure you get a nice char on them. If you want, add a balsamic reduction on them after they’re done.Roasted brussel sprouts?
-
- Posts: 14868
- Joined: Thu Mar 26, 2015 7:09 pm
- Location: Across the River from Filthydelphia.
Cooking and Dining
I cooked pounded and breaded pork chop tonight. Not really thin though.
-
- Posts: 5509
- Joined: Wed Mar 25, 2015 2:54 pm
- Location: :scared:
Cooking and Dining
pork is most definitely >>> chicken in terms of schnitzel.
Cooking and Dining
The final episode of Parts Unknown aired on Sunday. It was a behind-the-scenes kind of deal, and it was refreshing that it was not a typical stroke job as shows like this can be. "Yeah, he was a dick. But he was our dick."
-
- Posts: 19765
- Joined: Wed Mar 25, 2015 7:33 pm
- Location: Iodine State
Cooking and Dining
Crap, I thought we had one more original episode.
Man, those were tough to get through. I’d hear the opening music and get weepy.
There was one scene where he mentioned to a producer - kind of an outtake - that “I’ll just add that part in voiceover.”
Man, those were tough to get through. I’d hear the opening music and get weepy.
There was one scene where he mentioned to a producer - kind of an outtake - that “I’ll just add that part in voiceover.”
Cooking and Dining
Iirc that outtake was from the Asturias episode with José Andrés. The first episode to air without his VO.
-
- Posts: 12497
- Joined: Sat Mar 28, 2015 3:50 pm
Cooking and Dining
Pork chops on cast iron are simple and gr8
Cooking and Dining
Hmm, CNN just promoed the final episode of Parts Unknown. So apparently I misled you all in saying crew BTS show it.
-
- Posts: 19765
- Joined: Wed Mar 25, 2015 7:33 pm
- Location: Iodine State
Cooking and Dining
Yeah, my wife mentioned it the other day.
Back to the Lower East Side.
Back to the Lower East Side.
-
- Posts: 28167
- Joined: Thu Mar 26, 2015 12:12 pm
- Location: Methuselah Honeysuckle
Cooking and Dining
Just started watching this. Extremely enjoyable show, largely because Phil seems to be the happiest person alive and becomes even happier when stuffing his pie hole.I've watched the first few episodes, and I'm pretty entertained. He has zero Bourdain to him. He just goes, eats, and enjoys himself... and I enjoy watching him enjoy himself.Somebody Feed Phil is actually quite enjoyable. He apparently pitched as "Bourdain, if he was afraid of everything."
Cooking and Dining
Mrs Tif and I have adopted Phil's bug-eyed 'MMMMMM!' as our new go-to for tasting something delicious.
Also, the episode in Hanoi where he has a meal with a fisherman and his family is pure magic.
Also, the episode in Hanoi where he has a meal with a fisherman and his family is pure magic.
-
- Posts: 11587
- Joined: Thu Apr 30, 2015 3:27 pm
Cooking and Dining
My entire crock pot of gingersnap pot roast was ruined yesterday when the power went out at 9AM and it sat until I got home at 5:30. What a waste.
-
- Posts: 11092
- Joined: Wed Mar 25, 2015 5:08 pm
- Location: Location: Location
Cooking and Dining
My wife picked up a few double slabs of trimmed pork spare ribs cryovaced marked down to $1/lb at the local Sams Club. Into the basement freezer they go!
-
- Posts: 969
- Joined: Sun Jun 14, 2015 12:54 pm
- Location: I just wasn't made for these times
Cooking and Dining
Anyone doing anything fun for Thanksgiving this year? I'm hosting my first ever. We are doing turkey breasts on the Traeger. Both nervous and excited to see how they turn out.
-
- Posts: 35713
- Joined: Tue Mar 24, 2015 2:06 pm
- Location: All things must pass. With six you get eggroll. No matter how thin you slice it, it's still baloney.
- Contact:
Cooking and Dining
I'm visiting my parents, and my mother is a terrible cook, but every single thanksgiving, everyone blows smoke up her ass and says how amazing the food is. Last year, I offered to at least help a little in the kitchen. Ya know, maybe not boil the beans to mush or cook the turkey bone dry, and she got very offended. So once again this year, I'll have to suffer through over cooked and under seasoned food. Maybe I can convince her that since her two granddaughters will be visiting together for the first time, she should spend time with them and let me do the cooking.
As a side note, we're having a 2nd annual pie baking competition at work. Last year I brought in an apple crumble pie and the crumble had lots of bacon in it. It was the highest ranked apple pie, but pretty much everyone made an apple pie, and those that didn't won, so this year, I'm going out of the box. I'm thinking either a savory pie (like a hot water crust sort of thing) or a latte inspired pie, whether that be chai spiced, pumpkin spice, vanilla, etc. Still trying to decide.
As a side note, we're having a 2nd annual pie baking competition at work. Last year I brought in an apple crumble pie and the crumble had lots of bacon in it. It was the highest ranked apple pie, but pretty much everyone made an apple pie, and those that didn't won, so this year, I'm going out of the box. I'm thinking either a savory pie (like a hot water crust sort of thing) or a latte inspired pie, whether that be chai spiced, pumpkin spice, vanilla, etc. Still trying to decide.
Cooking and Dining
It's just us this year, so fixins will be limited. Probably doing a turkey breast 'porchetta' (which I've done several times in the past), and a few sides (fried Brussels sprouts, mashed butter with potatoes, etc), but nothing too elaborate.
Tyler Florence did a collabo with ChefSteps last year where he created a 'holiday sauce', which was basically just roasted veggies pureed with turkey stock iirc. Was tasty, might do that again, but in a smaller quantity.
Tyler Florence did a collabo with ChefSteps last year where he created a 'holiday sauce', which was basically just roasted veggies pureed with turkey stock iirc. Was tasty, might do that again, but in a smaller quantity.
-
- Posts: 11092
- Joined: Wed Mar 25, 2015 5:08 pm
- Location: Location: Location
Cooking and Dining
I saw and tried my first avacado pie at a cookout this past summer. I like avacados, and the pie was good...sort of like a grassy cheesecake.
-
- Posts: 15422
- Joined: Fri May 22, 2015 3:13 pm
- Location: dodint is a millennial
Cooking and Dining
It's just us this year, so fixins will be limited. Probably doing a turkey breast 'porchetta' (which I've done several times in the past), and a few sides (fried Brussels sprouts, mashed butter with potatoes, etc), but nothing too elaborate.
Tyler Florence did a collabo with ChefSteps last year where he created a 'holiday sauce', which was basically just roasted veggies pureed with turkey stock iirc. Was tasty, might do that again, but in a smaller quantity.
-
- Posts: 15422
- Joined: Fri May 22, 2015 3:13 pm
- Location: dodint is a millennial
Cooking and Dining
Are they anything like avocados?I saw and tried my first avacado pie at a cookout this past summer. I like avacados, and the pie was good...sort of like a grassy cheesecake.
-
- Posts: 11092
- Joined: Wed Mar 25, 2015 5:08 pm
- Location: Location: Location
Cooking and Dining
Yeah it’s made with avacados and condensed milk. It has a sweetness with an earthy finish...sort of the way grass fed butter does.
Cooking and Dining
50% of the potatoes by weight is butter. (So like 2 lbs spuds, 1 lb butter)It's just us this year, so fixins will be limited. Probably doing a turkey breast 'porchetta' (which I've done several times in the past), and a few sides (fried Brussels sprouts, mashed butter with potatoes, etc), but nothing too elaborate.
Tyler Florence did a collabo with ChefSteps last year where he created a 'holiday sauce', which was basically just roasted veggies pureed with turkey stock iirc. Was tasty, might do that again, but in a smaller quantity.
-
- Posts: 18138
- Joined: Thu Mar 26, 2015 3:00 pm
- Location: NTP66 lied about watching the game.
- Contact:
Cooking and Dining
mo butta, mo betta.
-
- Posts: 11092
- Joined: Wed Mar 25, 2015 5:08 pm
- Location: Location: Location
Cooking and Dining
That has to be a Paula Deen recipe.
Who is online
Users browsing this forum: Kaiser, skullman80 and 150 guests