Kevin Smith and I both approve of this burger.Quote:
Originally Posted by Faduniak
http://cdn.uproxx.com/wp-content/upl...h-sandwich.gif
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Kevin Smith and I both approve of this burger.Quote:
Originally Posted by Faduniak
http://cdn.uproxx.com/wp-content/upl...h-sandwich.gif
Holy shit this thread is back to its former glory. Hats off to you gentlemen.
Apparently there is some sort of Chili Cookoff planned at the office later this month. I may decide to school these Georgians with my Texas Chaingang Chili and update here.
What part of Georgia are you in?Quote:
Originally Posted by SrslySirius
I live in Atlanta. Right now I'm not in any part of Georgia, as I just landed in Nassau to cover PCA.Quote:
Originally Posted by FaduniakWhat part of Georgia are you in?Quote:
Originally Posted by SrslySirius
Sockeye salmon in Asian spicy sauce
I love salmon, but after seeing and reading about how awful the farm raised salmon (and other farm raised fish) is, I have mostly been staying away from it. The only sockeye I seem to find is the steaks, and they suck. Maybe Wholefoods has some good selections, I have to check that out, all of the supermarkets in my area offer the farm raised shit. BTW, just a little tidbit of info I learned, if it says Atlantic Salmon, it's farm raised garbage.
Quote:
Originally Posted by SrslySirius
this instantly popped into my head as soon as I read this post
http://www.youtube.com/watch?v=uR2G1801PAo
Www.thefreshmarket.com is god Vegas. Go there if you have one close by
Closest one to me is in Santa Barbara, CA, almost 300 miles away. Lame!Quote:
Originally Posted by Faduniak
Made a great gomeade recipe of chili yesterday.
1/2 package of bacon.
1/2 cup chopped onion
1/2 cup chopped green pepper (optional)
Chopped Jalapeņo (optional)
Two or three cloves of chopped garlic.
Small (6 oz) can of tomato paste
1 pound ground beef or sweet sausage or both. I did both.
1 16 oz can of diced tomatoes
Two or three 16 ounce cans or one large can of kidney beans.
Approximately one cup beef broth, bullion or just water.
Chili powder to taste -- usually needs kind of a lot.
Salt and pepper to taste.
Siracha
Red pepper flake
Fry the bacon until crisp. Remove from pan. Add onion and peppers to pan and cook in bacon grease until onions are translucent. Add garlic and cook for a minute or so more stirring often and being careful not to burn the garlic.
Add the ground beef and cook/stir until the beef browns.
Add the tomato paste and cook for a couple of minutes stirring often -- that just takes away the pasty taste of the tomatoes paste.
Add the canned tomatoes, kidney beans (don't drain) and enough liquid so that it's the right consistency.
Add the chili powder, salt and pepper siracha and red pepper flakes.
Bring to boil and let simmer for at least an hour stirring occasionally.
You can change this up kind of a lot -- it doesn't have to be exact. If it seems too soupy just keep the lid off while it simmers until it gets to how you want it.
Came out pretty amazing. Real good spice to it.
bad beat jackpot pizza
http://www.youtube.com/watch?v=s8S5PN1FnFkQuote:
Originally Posted by WillieMcFMLbad beat jackpot pizza
@ the 1:27 mark, imo
Best thread on PFA
Pulled Pork
Need some coaching.
Butcher hooked me up with Boston Butt (pork butt). He claimed this was as good as it gets for pulled pork.
Wanted to cook in crock pot for 8 hours or so. Woke up at 7am today to get it started which is huge dedication on my part.
I set the crock pot outside so as not to pollute house with 8 hours of cooking. I have a vegetarian house guest this week. I know, I don't get it either.
Crock pot had a China Syndrome meltdown
Outside temp today was 50 degrees. I wrapped crock pot in towel to compensate for heat loss. Set temp on LOW
Came back to find the handles & temp controls melted... Meat burnt.
Did not trip circuit breaker.
Promptly threw pot off the deck - and watched $25 of pork fly into space.
Need to buy new Crock Pot
Crock pots have no thermostat, right? Just constant delivery of electricity to heating element.
Got to admit most of the stuff I had cooked was overdone.
What can someone recommend that has some kind of temp sensor or thermostat - or something I haven't thought of.
Quote:
Originally Posted by Sanlmar
Ha ha ha ha. Yo can any of you Jews help me with my tasty pulled pork recipe?
if you covered the top at all, you may have turned your slow cooker into a bit of a pressure cooker. Or it was gonna die no matter what you tried to cook, even if it was in the kitchen. THese often are fairly cheap items.Quote:
Originally Posted by Sanlmar
Just cook in the house, dude. Your oven no doubt has a thermometer, and your crockpot don't need one if it ain't battling mother nature. And if you ARE gonna cook outside, don't wrap the thing, the crock pot is made to keep heat in anyway. Might need an umbrella, tho. (You're in MA, right?) If you are worried about the smell bothering your veg-friendly guest, it won't give off any smell until you open the thing, so if you have the crock pot on a stove top with a fan vent, just fire up the fan on high before you open the pot. A little smell will get out, sure, but nothing like if you oven-cooked it.Quote:
Originally Posted by Sanlmar
Slow cooked pulled pork is easy as fuck so long as you don't make things harder on yourself. Could just have been a crockpot waiting to die at the wrong time, and took your pork down with it. Definitely give this another try. You'll very much like the results, and you can kinda go nuts with whatever flavors you end up adding to it. Even if you just use water and bbq sauce, it'll still be awesome, because it's fuckin pork, and pork is the balls.
Pulled pork is the first "dish" I ever learned how to make because even if you kind of fuck up, it's probably gonna be delicious anyway (save the catastrophic rarity like a melting crock pot).
Cooked dinner for my girlfriend and her parents tonight. Was a hit with everyone. Meatloaf, sauce, Candied carrots, and garlic mashed potatoes.
As I will always do is put the recipe up here.
Meatloaf-
About one pound of what they sometimes call meatloaf/meatball mix -- which is a combination of ground beef, pork and veal.
One egg
About one cup of dried Italian breadcrumbs.
About a third of an envelope of Good Seasons Italian Dressing.
About two tablespoons of ketchup.
A little salt, maybe a little garlic powder if you have it -- but I wouldn't go out of my way for the garlic.
And maybe a quarter to a third cup of milk.
Half a diced onion
half a green pepper
You just mix it all together well -- add more milk if it seems too dry.
Shape it into a loaf and put in an ovenproof dish or I've been using a skillet lately that's been lightly oiled or spray with Pam.
cover it with aluminum foil -- bake for about 45 minutes at 350 - remove the foil and let bake until done.
It usually takes somewhere between an hour and 15 minutes and an hour and a half to bake depending on the oven.
Sauce-
I make a meatloaf sauce that I LOVE!
One bottle of Heinz Chili sauce
1/3 bottle of yellow mustard
1-2 tbsp of brown sugar
a good squirt of siracha
Put it in a pot and just stir and cook for a few minutes. Keep on simmer to stay warm until everything is ready
Garlic Mashed Potatoes- Serves 8-10
2.5 lbs of red potatoes
one cup of shredded parm cheese
1.5 sticks of butter(room temp)
2 cloves of garlic
1 tsp of salt
1 tsp of oregano(or 2 if fresh)
Rinse and cut potatoes into quarters.
Fill pot with water and add pinch of salt, bring it to a boil
Once boiling add potatoes for about 45 minutes.
Take potatoes out and drain.
Put drained potatoes into a mixing bowl.
Add ingredients and mash until it's as chunky or smooth as you want.
These kick ass. Feel free to add whatever type of cheese you desire.
Candy Carrots-
1.5 lbs of baby carrots.
2 tbsp of butter
1 tbsp of brown sugar(pressed)
pinch of salt and pepper
fill up a pot of water with a pinch of salt.
Put the carrots in and let it come to a boil.
Once boiling put it on a high simmer for about 30-35 minutes.
Let them cook, but don't let them get mushy.
Drain them once cooked
Take them and put them back into the empty pot you just poured them out from
Stir in the butter, brown sugar and S&P into the pot and let them cook for about 5-10 minutes on simmer.
Cook until the sugar is bubbling and yummy
That is all. ENJOY!
Not sure how things are in Canada, but here in the states when it is advertised as "Atlantic Salmon" the large majority of the time it is farm raised.Quote:
Originally Posted by Deal
From Wiki...
Even when it says "Wild Caught" a lot of the time it's not..Quote:
The most commonly farmed salmon is the Atlantic salmon.
http://i192.photobucket.com/albums/z...psaa8ef74b.png
http://en.wikipedia.org/wiki/Aquaculture_of_salmonQuote:
Farmed salmon can be contrasted with wild salmon captured using commercial fishing techniques. However, the concept of "wild" salmon as used by the Alaska Seafood Marketing Institute includes stock enhancement fish produced in hatcheries that have historically been considered ocean ranching. The percentage of the Alaska salmon harvest resulting from ocean ranching depends upon the species of salmon and location, however it is all marketed as "wild Alaska salmon".
Wild salmon are captured from wild habitats using commercial fishing techniques. Most wild salmon is caught in North American, Japanese and Russian fisheries.
Great meals so far in this thread, so I figured I'd add a cool snack to go along with everything. Today, we make popcorn.
First, like all good popcorn recipes, we start with the basics. In this case, Trader Joe's Uncured, Apple-smoked bacon (3 slices, please), 2 extra large brown eggs, and 2 Trader Joe's Hash Browns.
http://pokerfraudalert.com/forum/att...6&d=1389846410
Oven on at 450 degrees F to start, I put the hash browns in first as they take the longest, but only by 3-4 minutes.
http://pokerfraudalert.com/forum/att...7&d=1389846419
After a few minutes, in goes the bacon. I make this in the oven as opposed to on a pan because it makes clean-up soooooooo much easier without all the grease splashes all over the stove, counter, floor, me, etc. Also, dial the oven back to 400.
http://pokerfraudalert.com/forum/att...9&d=1389846451
After 15 minutes-ish, I drain some of the grease into the pan, for the eggs.
http://pokerfraudalert.com/forum/att...0&d=1389846464
http://pokerfraudalert.com/forum/att...1&d=1389846475
http://pokerfraudalert.com/forum/att...2&d=1389846493
I prefer my eggs with a runny yolk. Once everything looks ready, it is ready. Plate and serve.
http://pokerfraudalert.com/forum/att...3&d=1389846509
Drain and save the rest of the grease from the bacon. You could strain the bits out of it if you want, but it's fucking bacon grease, leave that shit in there.
http://pokerfraudalert.com/forum/att...5&d=1389846529
Anyway, a few hours later, it's time to make the 'corn! Get that grease back out (I had it in the freezer), along with 1/3 cup of popcorn kernels. I prefer PopSecret over Orville Reddenbacher, but ymmv.
http://pokerfraudalert.com/forum/att...6&d=1389846542
Put the grease in a pot, turn the burner up just iver half strength, and re-liquify the grease.
http://pokerfraudalert.com/forum/att...7&d=1389846553
add corn and cover.
http://pokerfraudalert.com/forum/att...8&d=1389846594
Once it starts popping, let it go until it's a second or 2 in between pops, then take it off.
http://pokerfraudalert.com/forum/att...9&d=1389846607
Put in a big bowl, salt to taste (I like to use fancy pink salt because it probably tilts druff a little, as I know he is a believer in the "salt is salt" school of thinking).
http://pokerfraudalert.com/forum/att...0&d=1389846615
No need for butter or oil. You now have a nice, mildly greasy, delicious bowl of bacon-tinged popcorn.
Made dinner again tonight. Pretty much cooking every single night of the week.
Tonight I seared a T-bone steak. forgot to take pics before I ate most of it, but I did get one in.
Took the steak and just added this special seasoning we make. Rubbed it with a little bit of olive oil and cooked each side for about 5-6 minutes to make it perfectly medium rare, the way I like it.
As sides I had a side salad with Mixed greens, diced peppers, onions, cucumber, carrots and avocado.
Another side I made was a mixture of brussel sprouts and asparagus. Brussel sprouts are easily becoming one of my favorite vegetables.
Cut the brussel sprouts in half and put them in a plastic baggie. Put in some olive oil, salt pepper and a good amount of balsamic vinegar.
Broil them for about 35 minutes. Do the same thing with the asparagus but put them in fifteen minutes into the cooking of the sprouts. They take much less time to cook. Also shake up the sprouts about at the time you add the asparagus. I like them to get a good crispy blackish to them. It's all preference. The veggies were money. Just make sure you use enough balsamic vinegar.
Here is a pic I took when I remembered I wanted to post my meals. Sorry if I waited too long. Everything turned out money
Not sure the picture does this dish justice.
After the 12th man sent the hawks off in style, we headed to 13 Coins which is a Seattle institution. They're open 24 hours and serve the entire menu at all times.
This was the Seahawk special. Slow roasted prime rib, cubed and sauteed with onions and peppers over their killer hasbrowns. Two eggs over medium and a chipotle ranch sauce drizzled over the lot. An excellent dish for Blue Sunday.
Two bloody marys FTW.