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Jimmy Dee's Reuben.
Quote:
Reuben Supreme
Tangy grilled sauerkraut adds
zip to our Legendary™ corned beef
and Swiss cheese sandwich - 7.59
Rye bread Texas Toast, people.
BREAKING NEWS:
I got this from the local meat store a couple of days ago as a little something different. Never really did this one before, but Im going to try boiling this shit up pretty soon with red potatoes etc etc. I will post the results.
Wish me luck.
i've never done a boil before but i would probably add corn as well - the sweetness would go well with the shell fishQuote:
Originally Posted by Gordman
BREAKING NEWS:
I got this from the local meat store a couple of days ago as a little something different. Never really did this one before, but Im going to try boiling this shit up pretty soon with red potatoes etc etc. I will post the results.
Wish me luck.
looking forward to seeing the finished product
The corn is a really good idea, thanks! I didn't think of picking any fresh stuff up earlier (that is, if our stores would even have it this time of year which I doubt) but I decided to call an audible and dip into the chest freezer for some cobs that I froze last year. I have no idea how they are going to taste vs fresh stuff, but i can imagine it would impart some nice flavor into the seafood either way.
some of the raw ingredients:
Seafood plates are finished
side salad
gordman fucking goes hard
Lose the salad add a case of beer and 2 rolls of paper towels and you have it perfected by the looks of things. Did you go with Old Bay or try to be a foodie and make your own? It's also better if you have live crawdads(that's what we call them).Quote:
Originally Posted by GordmanSeafood plates are finished
side salad
gord, you live close to the gulf coast to get those crawfish?
been dying to try a bake, but little skiddish to try to get crawfish in the northeast...
Sweet potato wedges, microwaved the sweet potato for 3 mins, then cut it, light coating of olive oil in the pan, sea salt and pepper and a little butter about half way through cooking
http://i.imgur.com/n0Gaotf.jpg?1
You should probably stop using that pan.Quote:
Originally Posted by chinamaniac
agreed, this pan is shredded, need a new set this week, any suggestions?Quote:
Originally Posted by vegas1369You should probably stop using that pan.Quote:
Originally Posted by chinamaniac
http://www.amazon.com/Paula-Deen-Sig...set+paula+deenQuote:
Originally Posted by chinamaniacagreed, this pan is shredded, need a new set this week, any suggestions?Quote:
Originally Posted by vegas1369
Those look sweet but on second thought I only need another large skillet, everything else is in prime shapeQuote:
Originally Posted by vegas1369http://www.amazon.com/Paula-Deen-Sig...set+paula+deenQuote:
Originally Posted by chinamaniac
i had a link saved in my favorites of a website that sold used restaurant equipmentQuote:
Originally Posted by chinamaniacThose look sweet but on second thought I only need another large skillet, everything else is in prime shapeQuote:
Originally Posted by vegas1369
like these:
http://scene7.samsclub.com/is/image/..._size_380x380$
lost it when my laptop felt some type a way, but if you know where to look you can get restaurant quality skillets, sauce/stock pans for cheap
if anyone has a good hookup, post a link
i have a shop like that right around the corner, going to check it out this weekendQuote:
Originally Posted by WillieMcFMLi had a link saved in my favorites of a website that sold used restaurant equipmentQuote:
Originally Posted by chinamaniac
like these (but used, from restaurants that have gone under):
http://scene7.samsclub.com/is/image/..._size_380x380$
lost it when my laptop felt some type a way, but if you know where to look you can get restaurant quality skillets, sauce/stock pans for cheap
if anyone has a good hookup, post a link
Quote:
Originally Posted by chinamaniaci have a shop like that right around the corner, going to check it out this weekendQuote:
Originally Posted by WillieMcFML
This place is da bomb when it comes to kitchen stuff. Pans, knives, coffee robots.. http://www.surlatable.com I have a couple of these places near me. Check out the All Clad Skillets: http://www.surlatable.com/category/S...&pCat=CAT-5779
Thanks for the up's
Im sure I could have done things a little different especially if I had more southernesque cooking knowledge - I still have to try though, right?; either way it tasted pretty good though I must say.
Yeah, I really didn't need the salad there - I didn't even eat very much of it anyway as I was filling up pretty good on the other stuff. I did have beer on hand though while eating...I can think of no other drink that could possibly go better with something like this. I actually was going to make my own boil seasoning but I picked up a box of this:Quote:
Originally Posted by shortbuspoker
Also, I would so fucking love to use live crawdads. I need to figure out how to do this and want to get good ones, but Im thinking my location may be a little challenging.
No, actually I live in Wisconsin. I got them from my local meat market that is pretty reputable, but im not sure where they got them from. I know fresh from the source is the way to go, and i would love nothing more than to have that option, but my options are a little limited so I gotta try and make do with what I can get for now.Quote:
Originally Posted by GambleBotsChafedPenis
Quote:
Originally Posted by chinamaniacagreed, this pan is shredded, need a new set this week, any suggestions?Quote:
Originally Posted by vegas1369
One thing to keep in mind with teflon pans is that if the finish cracks etc it can be hazardous to your health. Im not exactly sure how hazardous, but I have heard that a number of times over the years. I think there was something about how if you swallow the teflon it will not break down in your system and could potentially go through your blood stream.
Sup bitches, got some of this going on tonight if time stays on my side.
Going to hopefully try some fajitas here. maybe even make some homemade guacamole and pico de gallo if there is enough time
going to probably hold off on the cooking for tonight...wife had to unexpectedly work a little late. I don't want to cook up a bunch of this stuff for one.
Vegas - you are correct though. I have this bad habit (or good, depending on how you look at it) of cooking up a little too much than what is needed. I have always been like that and I guess I can't easily get away from it. My philosophy has been that id rather have too much than too little...and if there is too much, then I have some nice leftovers! especially with fajita fillings, I make a bunch for the meal, and afterward it is kind of nice to dip into the fridge and use some of the filling leftovers when I need another meal or anything. In some ways it doesn't taste the same as having it fresh...but there is some ways it tastes maybe a little worse, and there is some ways it even tastes better because it has been sitting
interesting gord...if you can get decent enough crawfish up in Wisconsin might have to try getting them in PA...those looked damn good...nice work again!
I do the same thing. I cook more than enough at least twice a week so I have leftovers for nights I don't have much time to cook.Quote:
Originally Posted by Gordman
Coming soon, a how-to: Cheddar Bay Biscuit trip report.
Let's cut to the chase, shall we?Quote:
http://pokerfraudalert.com/forum/sho...l=1#post232522
Quote:
Originally Posted by shortbuspokerThey sell this at Walmart now if you're a fanQuote:
Originally Posted by RichardBrodiesCombover.
http://dudefoods.com/wordpress/wp-co...ayBiscuits.jpg
You do understand that it's just bisquick, old bay, cheese and garlic butter, right? Comments
WillieMcFML: until you post homemade in super moist thread it never happened
1. I got lucky the other day and spotted this Cheddar Bisquick Mix for a buck and it was literally the day after I saw the Red Lobster post so I snatched it up. There is no substitute for Old Bay, so don't even try. The cheese says Mexican, but it's just Colby and Jack, no Mexican spices to throw off the flavor.
2. Put your dry ingredients into a bowl, add 1/2 cup water. I added parsley, old bay, 1/2 cup cheese.
3. Stir with a spatula or spoon until mixed and it should have this thick consistency.
4. In the oven on a greased cookie sheet for 10-12 min. at 425F.
5. Biscuit Topping: 2 tbsp butter, some Parsley, some Old Bay, some Garlic Powder. Don't brown the butter, just melt it. Add veg oil if you want to thin out the mix.
6. Naked Biscuits just out of the oven. I used a spatula to get them out in one piece.
7. Biscuits with Topping applied.
8. GLORY
These turned out just like the originals. Take note that these can get salty pretty quick with all of the different ingredients going into it. I don't recommend adding salt at any point in this, so be careful if you use Garlic Salt instead of Garlic Powder.
I agree, and if you get over by 13 and Hayes, you need to stop into THE CHICKEN PLACE. I am thoroughly addicted.Quote:
Quote:
Originally Posted by GordmanSup bitches, got some of this going on tonight if time stays on my side.
Going to hopefully try some fajitas here. maybe even make some homemade guacamole and pico de gallo if there is enough time
Forgot to post my finish on this:
Marinading everything: some key ingredients are cilantro, limes/juice, chili powder, olive oil
Using Iron Skillets is key in my opinion
Homemade guacamole
Homemade Pico De Gallo
If anyone wants to know full ingredients and shit I used, feel free to ask
Decided to sear and oven finish some filets
Along with them I made mashed sweet potatoes, balsamic brussel sprouts, and garlic green beans.
First I took the brussel sprouts and halved them. Put em in a ziplock with some balsamic vinegar and shake em up good. Put them on a pan and toss them in the oven or toaster oven at 450 for about thirty minutes. Flip them halfway through.
Next were the mashed sweet potatoes. I peeled and cubed a few and tossed them in a pot to boil for about 35 minutes. After that I took them out and mashed them with butter and cinnamon. They were so good and easy.
Finally I steamed the green beans and when they were done I tossed them in a pan of oil and garlic I had been cooking for a few minutes. Mixed the green beans into it and let them stick to the garlic and oil.
Finally seared the steak and put it in the oven after that was pre heated at 500 fpr about 5 minutes. Came out perfectly juicy and meduum rare.
Goodnight and god bless
Took a trip to Hollywood recently and heard good things about Fat Sal's Deli. I find most restaurants don't live up to the hype. However, this one did.
Carne Asada Fries- marinated steak and onions, mozzarella, guac, pico, jalapenos, garlic aioli and tapatio
Fat Texas BBQ Sandwich-BBQ pastrami brisket, chicken fingers, mozzarella sticks, bacon, grilled onions, melted cheddar and mozzarella, fries, mayo, honey bbq, garlic hero
Not pictured: Fat Buffalo Sandwich, Buffalo Fries, BLT Ranch Fries, Chocolate PB Shake, Coffee Pretzel Shake, Oreo Salted Caramel Shake. Everything was top top.
Hmmm...hungry. Got a nice NY Strip, asparagus, and mushrooms in the fridge that I bought a couple of days ago. Wife and kid are eating elsewhere, so I might just make that tonight for myself.
I am on the fence about how to cook this one, but I might just deviate from my norm and do the iron skillet pan fry vs my normal grilling. After seeing how Vegas did his, im pretty inspired and I might just give it a shot for something different. I'm just afraid i might fuck it up as I'm not exactly experienced at cooking steak correctly via hot iron skillet. I'll be sure to post pics on what I do
Somehow I think that's the first time I've ever seen fresh raw brussels sprouts. They look wonderful.
Its really really easy. If youre not sure when you put it in the oven uust check it every few minutes. You can always cook it a little more. Its really easy. Judt brown the steak and stuff it in the oven at pre heated 500 degrees right with in the cast iron skillrt. Just make sure you let the steak sit for about five kinutes after cooking to let the juices flowQuote:
Originally Posted by Gordman
Eat to live. Don't live to eat!
faggots.
After I saw Ramsay do this on a show he had on a few years ago called the F word, i've never looked back. This is an updated version, but the same technique:Quote:
Originally Posted by Gordman
https://www.youtube.com/watch?v=RW3ay3k0lek
weed pizza = food porn?
A Vancouver pizzeria is serving up slices with an extra special ingredient — if you're over 18 and have been prescribed marijuana by a doctor.
Anthony Risling explains that at Mega iLL, on Kingsway at Fraser, you can ask the kitchen to add their special ingredient for an extra $10.
"Basically we infuse it through an oil extraction process, where we drizzle the oil onto the pizza and it medicates you when you eat it. It's a little different effect from smoking it. It takes maybe about a half hour for it to activate."
Mega Ill marijuana oil-infused pizza
Anthony Risling is fairly certain that Mega iLL, on Kingsway at Fraser, is the only pizzeria in Canada offering THC-infused pies. (CBC)
One customer at Mega iLL told CBC News the added oil has "a little bit of a tangy flavour" but otherwise doesn't have much of a taste on the pizza.
Risling is fairly certain that no one else is Canada is operating a pot-zzeria. He said the idea came from a trip to Cambodia, where a pizzeria called Happy Pizza used a similar process to add THC to the pies.
But the future of Mega iLL's signature product is in limbo, with hew Health Canda rules on medicinal marijuana coming into effect on April 1.
Venison kabobs with red and yellow peppers, mushrooms, and pineapple. Marinade in Italian dressing, Worcestershire sauce, honey, and minced garlic.
Silly Sea Cow, you don't deconstruct your kabobs and grill them, those are all supposed to be mixed up on one skewer. But I like the use of bambi here. Never done that as a kabob.
Kapustnica sauerkraut soup with sauerkraut, mushrooms, pork, sausages, and various spices.
traditional rezen. Schnitzel pork beaten flower, egg, seasoned bread crumbs.
How am I supposed to mix them all together when they all take different times to cook? pineapple takes almost 10 min, the meat about 7 and the shrooms and peppers 2mins. Serious question as I suck at most things cooking related. But with wild game and fish I can do wonders.
If you want to get technical with timings you can par-cook the longer timed items and then skewer them all together for the final whatever you do to cook them, i'll guess outdoor grill. The idea of a kebab is to marry all of those flavors on one stick though.Quote:
Originally Posted by SeaCow