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Quote:
Originally Posted by Baron Von Strucker
Kapustnica sauerkraut soup with sauerkraut, mushrooms, pork, sausages, and various spices.
traditional rezen. Schnitzel pork beaten flower, egg, seasoned bread crumbs.
If you have a decent Sauerbraten recipe, i'm all ears.
Quote:
Originally Posted by SeaCow
I am no expert, but IMO don't pay attention to that different cooking time shit.
Couple of things here based on what you said and this is strictly my opinion but: first of all, shrooms and peppers [can] take more than 2 minutes - its not a big deal, and you might be paying too much attention to that pineapple...remember, it's not some kind of a prime cut of meat...it's pineapple - if you undercook it, does it really matter?
whatever cut of meat I am cooking, I always mix my shit up on the kabobs. My kabobs have never come out over/undercooked yet. Go low and slow on the grill with indirect heat, you just can't go wrong here. if a piece of shroom, pepper or whatever it is happens to be a little charred on the edge, fuck it...doesn't matter imo, in fact sometimes I kind of like that shit.
Sometimes I even leave my kabobs on for longer than normal and baste more marinade etc here and there.
This is actually inspiring me to do some kabob shit soon
EDIT: I also forgot to point out the importance of mixing that shit up on a kabob - flavors obviously get properly mixed up throughout all of your nuggets!
Quote:
Originally Posted by 4DragonsQuote:
Originally Posted by Baron Von StruckerKapustnica sauerkraut soup with sauerkraut, mushrooms, pork, sausages, and various spices.
traditional rezen. Schnitzel pork beaten flower, egg, seasoned bread crumbs.
If you have a decent Sauerbraten recipe, i'm all ears.
Segedin Goulash is as close as we get to that. this is good english site this is one of my favourite meals
http://www.slovakcooking.com/2009/re...edinsky-gulas/
Potato Knedla "boiled bread" mostly we make this from flower instead of potatoes
http://www.slovakcooking.com/2011/re...potato-knedla/
http://www.thinkgeek.com/images/prod...ueez-bacon.jpg
Anyone have a trip report for this?Quote:
Each serving is as healthy as real bacon, and equivalent to 4 premium slices of bacon! You can put it on sandwiches, pizza, pastas, bacon, soups, pies, eat it hot or cold (warm Squeez Bacon® on toasted rye is to die for), substitute it for bacon in your recipes, or even eat it right out of the tube like we do! If it's edible, it's better with Squeez Bacon®. In the immortal words of Vilhelm Lillefläsk, "Aldrig kommer att ge dig upp!" Once you get a taste of Squeez Bacon®, you'll know exactly what he meant.
lolQuote:
Originally Posted by simpdog
Bacon up that bacon, boy!
Take those bricks outta the freezer Willie & lock up American distribution rights!Quote:
Originally Posted by simpdog
doesn't apply to any post in particular from this thread but it made the nerd in me luagh
Quote:
Originally Posted by Gordman
Finally posting my finish for this
I did this the other day and the meal turned out fucking great. My first time really cooking a steak on the skillet like this so I was a little cautious, but I followed others advice including Vegas and Weissman and it turned out great. Thanks guys. I did my own seasoning and shit on the fly and it was fucking awesome. Im glad I bought a few iron skillets for different uses, because I used the one with the raised lines and it worked out perfect imo for this. Heated that oven to a tad over 500, seasoned the cut, and used a little olive oil, and cooked that steak about 4 1/2 minutes per side.
Some sauteed asparagus sprinkled with genuine bacon bits (not that cheap shit). Plus I did my own mushrooms from my very own secret recipe.
I eat these probably three Tuesday's a month on 50c Wing Night. Hot Garlic sauce ftw.
A couple of preview pics of some stuffed burgers I made a couple of days ago
These fuckers turned out holy fuckin shit. They tasted awesome, especially for it being my first time making a stuffed burger like this.
I actually bought a GoPro camera recently and decided to video some of what I did, which I will upload later and see what you guys think of it, but I just have a couple of pics to post here for now:
Quote:
Originally Posted by Gordman
was scanning through the thread and realized I inadvertently did something that I cannot believe nobody else noticed!
1 LB Porterhouse, took Vegas1369's advice and grabbed a vial of McCormick Montreal Steak Seasoning and went to town on it. Stuff worked out pretty well, will do again. I don't have a charcoal grill presently but that will soon be remedied, otherwise this would have been done outside where it was 70+ degrees out today and was a perfect day to BBQ. Sauteed Onions and Mushrooms, Garlic Mash and some young Asparagus.
Comments
Baron Von Strucker: nice porter house. if you let it sit for a while after you take it off the heat it won't bleed so much
It's not blood, it's the sauteed mushroom juice. It sat for about 6 minutes after it was out of the pan before I cut it. Good tip for others who don't know though.
Pan Seared Pork Loin Au Poivre, Homemade Gravy
Went to "The Donut Man" last week and loaded up on some donuts. For some reason the I can't retrieve my own pictures so I just used random pics.
What he's famous for. The line can extend a block when these first come into season.
http://i.imgur.com/Im4KzDE.jpg
Another popular donut is the tiger tail. It has cinnamon and chocolate twisted in.
http://i.imgur.com/rKnZvzL.jpg
The best French Cruller ever.
http://i.imgur.com/z9hJqIx.jpg
Apple pie style donut.
http://i.imgur.com/fuPf3Zd.jpg
Gonna be in season soon. Cream puff French Cruller.
http://i.imgur.com/JPIipY8.jpg
Grilling season officially starts this weekend for me. Going to throw down on some ribeyes with grilled corn and this baked bean recipe I found. How can baked beans with canned apple pie filling not be good?
http://www.food.com/recipe/keris-bak...ds-best-380393
I generally dump some bbq sauce in the beans if they are of the lesser variety. B&M's I leave alone. Onion, black pepper and brown sugar are good adds too.Quote:
Originally Posted by shortbuspoker
I didn't make this but I had an awesome prime rib the other night. Holy fuck that thing melted in my mouth.
http://i.imgur.com/xoZjXxt.jpg
6 hour sous vide + 45m at 525
Quote:
Originally Posted by sonatine
That would make one hell of a milksteak sir.
Tine, do you have a Sous-vide oven?Quote:
Originally Posted by sonatine
THIS NIGGA HERE.
I didn't even know you could Sous-vide something that large.
I kind of have a couple of questions on this one; if anyone has some tips and can help, that would certainly be great.
Ok so i'm basically making Italian beef sandwiches dipped in au jus.
Other ingredients include:
-hot & mild giardiniera (depending on the persons preference)
-sauteed sweet peppers & onions.
-Mozzarella cheese
For the Italian Beef I am using Bari Beef from Chicago - I had it shipped in. I do not have their Au Jus though, so I am making the sauce from dry packets.
sorry, these pics suck for some reason, but:
I want to make sure im doing this as correct as I can with the ingredients that are available to me. I am currently heating the beef itself in the crock pot on low, and I am heating the Au Jus
1) Is this Au Jus ok for doing this or am I using a shitty product? I realize it is probably not authentic, but I don't want to use shitty stuff for some good beef - i want to do it as right as I can. I also have some canned Campbells Au Jus but I did not open that yet.
2) My biggest concern was the bread. The net didn't give me too much help that I could see (then again I kind of looked over things fairly rapidly)- seemed like there were alot of mixed reviews. I bought a few different kinds because I didn't know for sure. As the pic shows, I bought French bread (even though I didn't like the seeds on it), "sub buns" which look to be about 7 inches, and "Sciortino long rolls" which are a little smaller. If they would have had something labeled "italian" in the smaller products, I would have grabbed that. One thing I was concerned about is the "wet strength" as they say; I just don't want it to fall apart when I dip it in the Au Jus liquid.
Anyone with experience on this that can provide some thoughts?
Thanks
(either way, if I remember I will take a pic of the finished product and post my results)
Au Jus is literally the juice of the meat that you cooked, then reduce and season it, generally with salt, pepper and stock of whatever meat it was you cooked. We do a Prime Rib at Christmas and I make the Au Jus. I'm guessing that the McCormick packet is just dried bouillon and spices that you add water to. Since it looks like you bought premade beef, dump that juice into your packet sauce. Dunno if that's enough, but it's all you got until you make your own Roast Beef.
Day old French or Italian would be my pick for a firm outer crust to hold up to the dip, the way I dunk it in nothing holds up so it doesn't matter.
Brother Willi is....is that you?!?
Detroit represent.
Thread needs to be bumped!
This Chicken Bacon & Ranch Pizza I get sometimes is so good. I have them add garlic and parm cheese all over it.
https://fbcdn-sphotos-f-a.akamaihd.n...14165404_o.jpg
Looks like a Passport sir. It's a good spot. Other guess would be a Cottage Inn.Quote:
Originally Posted by BeerAndPoker
Bought some skinless chicken kabobs a couple of days ago and decided to cook them tonight. Had a couple of shots of Budweiser BBQ sauce in the fridge and found some chipolte bbq rub in the cabinet and grabbed a couple tablespoons of pesto and mixed it all together with the chicken and baked it off @ 400 for 25 mins. Here is the finished product. IT IS GOD
http://i.imgur.com/uYJ7mFr.jpg
At my local kebab king..
Baked lemon chicken and lamb doner (gyro) meat on a giant naan bread served with salad, chips and lots of chilli sauce.
Neither. It's a ma pa type of place but what makes the pizza even better is the ranch is homemade and quite possibly the best ranch dressing I've ever had. I'll even buy a salad from time to time there or get it along with a meal and the ranch dressing is just very damn good.Quote:
Originally Posted by 4Dragons
I didn't like you much wmfml however you inspired me to make this today and I think I may get laid because of it as my wife had an orgasm eating it... Good call on the oreida extra crispy fries and we skipped the ketchup and jalepenos but was very good... So thank you
these are some good ass ribs I got from a guy with a giant smoker parked on the side of the highway
Gumbo from a place called "Gumbo's"
looks decent 4, how was it...
I had the Gumbo and a Moufalatta Sandwich. Gumbo was a 4 out of 5 flavor wise but that bigass bowl was $8, so I felt like I stole it. On the other hand the sandwich was also $8 and even though the Tapinade was lovely, the bread they used was anything but traditional, was like a fucking Panini. I'm going back for the Étouffée. Overall it's a good place.Quote:
Originally Posted by GambleBotsChafedPenis