When you talk about peppers (not chili peppers) are they paprikas as we call them over here?
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When you talk about peppers (not chili peppers) are they paprikas as we call them over here?
I know the brits call them like capsicums or something like that. We call them Bell Peppers and they are the size of a fist. The green ones here are the cheapest and the red and yellow are usually a bit more expensive.Quote:
Originally Posted by adamantium
http://i14.photobucket.com/albums/a3...pslmw3t60t.jpg
Smoked Marlin dip served in a sourdough bread bowl.
Had Marlin Steaks before, it doesn't even look like fish, much less taste like it. More like Tuna, damn near the texture of chicken.
Got here 5 minutes before it closed, druff was so right
Pulled Pork with some Sixpoint Resin.
Is it normal to put the meat on a pedal stool?Quote:
Originally Posted by DRK Star
its hard like tuna, nothing special honestly which is why its usually served w a sauce. Have you ever tried Wahoo? its top, top.Quote:
Originally Posted by 4Dragons
Actually it is pretty common to bring a steak like that in Japan. Looks like a nice cut. Where is this teppanyaki place.Quote:
Originally Posted by adamantiumIs it normal to put the meat on a pedal stool?Quote:
Originally Posted by DRK Star
Baby Asparagus, Provolone & Ibérico Jamón Omelette
Just got back from 50 cent Tacos on Tuesdays at a local place:
http://s32.postimg.org/3lkaeswrp/Scr...503_174655.png
How much did that Ibérico Jamón Ham run you and where did you get it? Crazy expensive?
How did this idea ever come to you? Playing above the rim
It went on sale and I had never even seen it outside of Food Network TV before. Mario Batali did a thing in Spain where they were eating this insane ham that looked like it was made of cherry candy and went on to explain about how it was made. I mean i've had a ton of prosciutto before, so I just wrote it off as Spanish prosciutto. I was greatly mistaken. This stuff tasted very earthy, like I could taste the farm it was raised on. I don't mean like wild game butt-funk taste, but like you could taste the soil, hay, acorns. It's unique and doesn't taste like anything i've ever tried.Quote:
Originally Posted by Sanlmar
So anyway I didn't know what to do with it, so I put some in an Alfredo the night before and it worked out, then I ate most of it just out of the package with a slice of provolone. I had the asparagus left over from a couple of days before so I just put it all together and called it breakfast.
It was like $4 for like 2oz when I grabbed it, i'm guessing like $6 regular. Good prosciutto runs about $20 a pound around here.
https://www.youtube.com/watch?v=EnbHn8vUpeU
For Drexel - this is what an English breakfast looks like.
Sausage, bacon, egg, baked beans, black pudding, white pudding, grilled tomato, toast, butter, tea (substituted Guinness for tea as this was actually in Ireland).
Chicken Saltimbocca
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Pork leg in a pressure cooker
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The chicken turned out great.
I needed to use a fattier piece of pork, but it was still edible.
Herb Crusted Rack of Lamb and Rustic Dijon Vegetables
Sorry, no beauty plate shot. They basically went from oven to mouth.
Had a good run on MMA betting last night so I went and got myself a present this AM.
Easy to assemble. Getting the temp right on this thing is a bit of a pain but the chicken looks fantastic so far.
I'll post pictures when they come off.
I have a few meals backlogged, so it will be an epic food porn Summer fer shure.
Steak with Sauteed Onion & Shiitake Mushroom, Served with Baked Idaho Potato & Brussel Sprouts with Bacon Colby-Jack Sriracha Sauce.
Flautas and a margarita to wash it back
Downtown LV
Yea it's going ok
Probably the best ground beef tacos I've ever made. Used flour tortillas and made them crisp with a little hot olive oil.
spiced ground beef
cheese
sour cream
green chilis
tomatoes
mild red sauce
http://i14.photobucket.com/albums/a3...psnvyxuxmi.jpg
http://i14.photobucket.com/albums/a3...psajlkkzad.jpg
Forgot to post the end game. Chicken came out fucking great.
Trying to pull together a menu for Memorial Day. Not sure if I'm going all ribs or if I should tackle a brisket.
Caution. If you are a fat guy with a newish smoker and head out to you tube to learn about the best process to smoke a brisket be prepared to lose hours of your life.
Eggs Benedict - didn't have ham, went with bacon
Chicken Chimichangas ala Deadpool with Fresh Guacamole with no Jeb Bush Guacabowle
How does the food porn thread get to the 3rd page?
Don't you people eat?
Salt and pepper.
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3 minutes on med/high heat.
Flip, then add these to your skillet
vvvvvvvvvvvvvvvvvvv
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Baste with the garlic butter.
vvvvvvvvvvvvvvvvvvv
http://i14.photobucket.com/albums/a3...psmpgtew4r.jpg
Let your steak rest for 10 mins. then plate it up.
http://i14.photobucket.com/albums/a3...ps4ajjj4oo.jpg
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Enjoy.
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Quote:
Originally Posted by DalyHad a good run on MMA betting last night so I went and got myself a present this AM.
Easy to assemble. Getting the temp right on this thing is a bit of a pain but the chicken looks fantastic so far.
I'll post pictures when they come off.
Is that a Weber Smokey Mountain?
I used mine for about a year before I bought this mod where you set the temperature on it, and there is a fan that goes into the bottom holes than sucks in air to raise the temp and turns off the air when it gets too high, so you can get a nice steay 225 degrees without trying hard. very nice for overnight smokes where you don't have to wake up every 2-3 hours to check on the temp.
Ribs and Rustic Balsamic Potatoes
Quote:
Originally Posted by CorriganQuote:
Originally Posted by DalyHad a good run on MMA betting last night so I went and got myself a present this AM.
Easy to assemble. Getting the temp right on this thing is a bit of a pain but the chicken looks fantastic so far.
I'll post pictures when they come off.
Is that a Weber Smokey Mountain?
I used mine for about a year before I bought this mod where you set the temperature on it, and there is a fan that goes into the bottom holes than sucks in air to raise the temp and turns off the air when it gets too high, so you can get a nice steay 225 degrees without trying hard. very nice for overnight smokes where you don't have to wake up every 2-3 hours to check on the temp.
Where did you get the mod from? Do you have a link you could post?
Here goes nothing.... Brisket #1 is ready to go.
:this:Quote:
Originally Posted by GordmanQuote:
Originally Posted by Corrigan
Where did you get the mod from? Do you have a link you could post?
fypQuote:
Originally Posted by Dalyhttps://www.bbqguru.com/Quote:
Originally Posted by Gordman
https://www.youtube.com/watch?v=tsC2A8_Q9hc
Well I barely slept and I got a house full coming but here we are 8 hours in...
They only have "Prime" during holidays
sfo
Kinda just a porn thread connoisseur.
Usually just get prime rib (standing rib) in restaurant.
How long and how hard to do this?
Oh it's an all day event.Quote:
Originally Posted by Sanlmar
Every Sunday we go to the same restaurant and I get 12 oz prime rib. Couple scotches. Same table, usually same waitress. No words are spoken.Quote:
Originally Posted by 4DragonsOh it's an all day event.Quote:
Originally Posted by Sanlmar
It is such a simple pleasure. I am on my way now.
I ordered a 24oz they offer for a special once or twice. I literally had a guy walk by and knock my table with his knuckle and nod his head. He understood.
I think I am gonna take a crack at this though.