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Originally Posted by Daly
Admittedly not mine, but this place is where I got the inspiration to make my own Pastrami.
I have 2 prime briskets in my freezer that I need to unload this spring/summer. I've never made pastrami before but this has definitely pushed me in the direction to give it a shot with one of those slabs.
Mrs Daly is the smartest woman I know. She knows when I have a bad work week and she takes the daughter out on Saturday mornings that I’ll refuse to log in. When that happens I get bored. When I get bored I go get a coffee and check out what’s for sale at the butcher.
Today the big sale item was a pre packaged setup of ground Veal, Pork and Sirloin. I had some Mozzarella kicking around and the spices....... so this happened
Quote:
Originally Posted by DalyMrs Daly is the smartest woman I know. She knows when I have a bad work week and she takes the daughter out on Saturday mornings that I’ll refuse to log in. When that happens I get bored. When I get bored I go get a coffee and check out what’s for sale at the butcher.
Today the big sale item was a pre packaged setup of ground Veal, Pork and Sirloin. I had some Mozzarella kicking around and the spices....... so this happened
Nice
This makes me want to make a bunch of meatballs again. Quite a while back I made a huge amount of meatballs (unfortunately I didn't have veal available) with pork, ground sirloin and a bunch of other goodies. I can't remember exactly but I think I rolled approximately 80 of them and carefully vac-sealed them into convenient packages (part of the key is to of course pre-freeze the meatballs and then vac-seal them). Every meatball I ate through the next several months tasted just like the fresh ones I cooked the day I made the big batch.
It’s Sunday AM folks, shoutout to my Greek Easter friends but it’s strictly Italian in here.....
went all indian last night..... wife birthday. so a few Tomahawk steaks ~3 lbs each. salt and seasoned, turned grill on highest setting ~600 sear 3min shift another 3min flip other side same searing. Preheat oven 375 and put them on a baking sheet and cook another 30min in oven basting with tyme, garlic, butter, rosemary. melted in a saus pan. cooked till 125F let them stand for 10min. have to say the best steak i ever had was these last night.
i didn't take a photo of the finished steak but it turned out perfect medium for us maybe if you want it more rare finish it at 120f.
got the cooking method here.
https://thestayathomechef.com/cook-p...omahawk-steak/
Very upset with Druff atm, I'm going through the best thread on his website going back to rep good food and I run out of positive reputation points to give. Why is there a limit of greens I can hand out to good people and good food.
Another thing, my wife cooks amazing food almost every night so I will be adding some of her meals here. This thread is god. About time to make a HOF. First ballot.
Final product.
Did so much posting on this all my local blue collar watering hole buddies want me to freeze the leftovers and hand out tomorrow...... and that’s probably what I’ll do.
Dinner tonight:
Cedar planked marinated salmon with garlic powder & lemon pepper then topped with lemon slices done on the BBQ.
A vegetable mixture of asparagus, red peppers, zucchini, & fresh mushrooms marinated in balsalmic vinigrette then grilled on the BBQ.
Some kind of wild rice.
My wife says I should open a restaurant. Sounds like too much work but, I must admit, I am a fantastic cook.
edit: forgot to mention it's Atlantic Salmon because I know that makes a difference to some.
waiting....Quote:
Originally Posted by SysOp
limitles has been banned from the thread, and I have deleted trolling posts here.
Please do NOT troll this thread, or you will be kicked out of it, and your whole account may be suspended.
Quote:
Originally Posted by DalyIt’s Sunday AM folks, shoutout to my Greek Easter friends but it’s strictly Italian in here.....
Sunday AM folks. Got some chili going in the slow cooker.
Quote:
Originally Posted by Baron Von Strucker
I never trust anyone who buys cheap ketchup or toilet paper. It says a lot about a person.
Inspired by Zap because he inspires me always, I post this. Unlike him, I am not threadworthy.
Been doing a lot of recipes using Tasty.com Almost never a miss.
But that’s not what I want to talk about.
I’ve been an air fryer guy. The whole hot oil thing has been previously unsatisfying. Fucking disasters.
On a lark, I bought this little Cuisinart fryer online for less than $40.
We are going to do chicken tenders.
I then got a pro tip on this Kentucky Kernal seasoning. Colonel Sanders rip off. Found it in the grocery store first try.
Another life tip. Don’t buy chicken tenders in the poultry section. Buy skinless chicken breast and cut it up yourself like an adult. The tenders are some tougher inferior cut. Trust me.
Coat chicken.
Dip in egg.
Coat chicken
Dunkeroo in the hot oil.
The little Cuisinart produces a lot of fightening noises.
Wife and I bit into the first piece and just looked at each other. No words were needed. Amazing.
Throw the fryer away now, if you wish. It’s already paid for itself.
Pats-Cowboys and a really shitty rainy day = pizza and goddamn cookies.
Pizza was all homemade. Dry mozzarella & fontina for cheese, bacon, burger, onions, bell peppers, pepperoni. Sauce made from canned eye-talian style tomatoes, garlic, salt, pepper. Also, garlic and bacon grease scattered throughout.
A few weeks ago, I made chocolate chip cookies for the first time, and they were such a hit, it kinda blew my mind. The recipe is from the New York Times, and the main keys that make it different are the added salt, and a day or 3 in the refrigerator. I made the dough 2 days ago, threw it in a ziploc, and fridged it. Made 2 cookies yesterday, because who can resist. Here's what's left of the cookie dough for now, more cookies tomorrow.
Here's the cookies, 3.5 oz each.
A close up, so the salt on top is more visible.
If you have a kitchen scale, or a drug scale, and the foresight to actually make the dough 2 days before you need it, I cannot recommend this recipe enough. Nothing overly complicated, no exotic ingredients. Used Ghiradelli chips the first time, those are the bomb.
Here's the recipe https://cooking.nytimes.com/recipes/...e-chip-cookies
Have you tried the receipt with cannabis infused butter?Quote:
Originally Posted by Crowe DiddlyPats-Cowboys and a really shitty rainy day = pizza and goddamn cookies.
Pizza was all homemade. Dry mozzarella & fontina for cheese, bacon, burger, onions, bell peppers, pepperoni. Sauce made from canned eye-talian style tomatoes, garlic, salt, pepper. Also, garlic and bacon grease scattered throughout.
A few weeks ago, I made chocolate chip cookies for the first time, and they were such a hit, it kinda blew my mind. The recipe is from the New York Times, and the main keys that make it different are the added salt, and a day or 3 in the refrigerator. I made the dough 2 days ago, threw it in a ziploc, and fridged it. Made 2 cookies yesterday, because who can resist. Here's what's left of the cookie dough for now, more cookies tomorrow.
Here's the cookies, 3.5 oz each.
A close up, so the salt on top is more visible.
If you have a kitchen scale, or a drug scale, and the foresight to actually make the dough 2 days before you need it, I cannot recommend this recipe enough. Nothing overly complicated, no exotic ingredients. Used Ghiradelli chips the first time, those are the bomb.
Here's the recipe https://cooking.nytimes.com/recipes/...e-chip-cookies
Okay, I told myself I wasn't gonna post in this thread anymore because of limitles & his delusions derailing an epic thread but fuck it, limitles can suck my dick.
Bought a 10 rib crown pork roast on sale today($4.99/lb & $29 total so definitely affordable) & instead of making into a crown & doing it in the oven decided to cut it in half, about 3lbs worth, & do it "sous vide" method since it's only the 2 of us. I cryovac sealed it after pouring in some extra-virgin olive oil & seasoning with seasoned salt & pepper & cutting up & crushing a whole clove of garlic & throwing it in. I did the same thing with the other half & put it in the freezer for another day.
I then submerged it in the pot that I had pre-heated with my precision cooker to 142F & left it for 1:45. Took it out of the bag & seared it on all sides in my trusty cask-iron skillet under high heat then let rest for 5 minutes wrapped in tinfoil.
I cut it into 5 thick tomahawk chops & served it with a mixture of carmelized onions, brussel sprouts, & mushrooms seasoned with a roasted garlic spice I have. The potatoes & sour cream were an afterthought as I felt I needed a starch in the meal at the last minute.
Turned out better than even I expected. The pork was tender & juicy & done to perfection & the brussell sprout sidedish was a good choice as they seemed to compliment each other nicely. I'm not an apple sauce kind of guy but I'm sure that would have went well with the pork. Instead of that I just seasoned it to my liking & chowed down.
I had my doubts going in but I would definitely endorse this sous vide method for this type of roast & yes, I did send those pictures to my brother long before posting them here because that's how we roll.
To finish the green rep hockey guy that looks fucking great.
Also don’t worry about Les or anyone else fagging up the thread. Per Druff it’s off limits as a content thread, an excellent decision.
Also I think Les is banned in here.
Trying to go low carb this Christmas. Starting off with a stuffed mushroom with bacon, chorizo onion topped with Mozzerella, cheddar and parmigian.
Main course will be slow roasted prime rib with a white truffle oil and smoked salt crust.
Results
oh fuck yeah daly!! got any pics of it cut? Id rep but used all my rep on BGC
lol were rewarding pics of barely marbled meat now TODGE UR WEBSITE IS IN DISARRAY
also daly get ur fucking life together
I also did the slow roasted prime rib for xmas dinner:
Bought these 2 badboys 3 weeks ago & salted then vacuum sealed them & wet-aged them in the fridge until xmas morning. Definitely recommend doing this if dry-aging isn't an option.
Got up @ 6AM & unpackaged & let them sit until they was completely at room temp. Did a simple rub of sea salt, black pepper, & garlic & put the left one in the oven @ 9AM @ 210F & then the right one in 40 minutes later so the first one would be a little more cooked than the second as per the most important person in the houses' request. I recommend an in-oven thermometer to confirm the temp, as my oven controls showed 180-190F while my oven thermometer was 210F, if you're trying to time everything.
Took them out at 1:45PM with the first one having an internal temp of 132F & the second at 126F & cover in tinfoil to let them sit for approx 1 hour while we did a few other things in the oven. Put them back in the oven @ 500F for another 12 minutes to sear, I've heard this referred to as a reverse sear, & then cut it up & served immediately since it had already went thru the resting process.
Turned out perfect as the 1st one was medium/medium well & the second was medium rare so everybody was happy except my BIL who doesn't eat red meat, sucks to be him I guess. Sorry, no picture as I forgot due to the hectic schedule of cooking for a house full including grandkids.
Almost had to crack my neighbor who wasn’t maintaining social distancing...... had to let him go becuase he made a special delivery. Local farms doing cases of produce they can’t sell.
It’s sauce Saturday tomorrow.
Got to be almost a gallon here. One of the farms is selling off cases of produce - drive up cash and carry. Might have to get a case of tomato’s next week and run another bigger batch. Needs fresh Basil this time though - dried is a bit of a sin
You Italian Daly? Mass to South Florida, making your own sauce, know a lot of bookies .Just making a read.
I love all my buddies Italian moms/wives. I have been getting fed like I’m some homeless guy who the church makes a pet project out of. They all know I’m pathetic in the kitchen and the girl I was seeing lives out in western pa and her house is a Petri dish of kids in and out that I can’t visit and then go see my dad.
I have gained 9lbs and I’m legit walking like 20 miles a week. I started off isolation buying takeout every day and that made them sad. Now they send me with two pounds of home made cavatelli one day and lasagna and cannoli the next day. People making wine again. It reminds me of my childhood when my whole neighborhood had 8 kids and cooked for 30. I remember now why my mom used to take me to JC Penney and need to buy me jeans in what they termed the “husky” section.
Quote:
Originally Posted by BCR
Half Italian, but only the good half.
Best white pizza ever, treat myself every couple of months. In a shitty part of Cleveland but authentic and fabulous.
And now you got the Corona. So long last female on PFA. So long.Quote:
Originally Posted by splitthisBest white pizza ever, treat myself every couple of months. In a shitty part of Cleveland but authentic and fabulous.
There's a non-shitty part of Cleveland?Quote:
Originally Posted by splitthis
There isnt, but Cleveland is still worth a shit.Quote:
Originally Posted by SPIT thisThere's a non-shitty part of Cleveland?Quote:
Originally Posted by splitthis
Had some jealous friends and neighbors last weekend so I did batch two today for drop offs.
Not nearly as spicy as last weeks batch but my wife/daughter like this version more.
Meatballs came out great. Sausage was disappointing but that wasn’t home made.
I don;t have super good process pics here like I'd normally like to have, but in times of need, we support the threads we love, so please imagine the smells I describe for the rest of the post.
This afternoon, had the guts of a 15 lb bird minus the parts you prolly want for stock/broth generally, like the neck, the legs, and the wings, because those are also the best eating parts and get thrown out right away. Cracked a bunch of the bones and then roasted the bones and what was left on them, including a surprising amount of stuffing stuck on the inner ribs of whatever, for like 40 minutes on a sheet pan at 475, with salt and pepper, and some olive erl to start. In the steel crock pot, softened/browned 4 carrots, 4 or 5 celery sticks, and 4 big onions all chopped to < square inch size, for like 20 minutes, with some olive erl, and salt and pepper. Combined all the surviving guts and pan remainders into the crock pot with a gallon of water, and cooked it down for ~2.5 hours. Smelled like turkey dinner all day, still smells like it. Like the best stuffing ever, really. I had like 16 oz of the broth with Saturday's left over long-grain white rice and maybe 1/5 lb of dark ribmeat in a soup for dinner. Smells like Thanksgiving. This is almost gravy in broth form, maybe though an ingredient rather than a topping.
Just made some popcorn, 1/4 cup of kernels in some sunflower oil, pot on the stove style, and pot in the pipe style. Made sure to burn some of the bottom popcorn, because burned corn is top top. Smashed 2 cloves of garlic, removed the skins, warmed them in like 2 tablespoons of butter until they smelled like garlic in butter which is generally terrific, poured the butter on the popcorn then threw on some kosher salt and a bunch of Everything But The Bagel from trader Joe's, because #whynot?
It looks like regular popcorn, but in times like this, there's no need for regular popcorn at all, ever again. Oil popped, garlic, salt and pepper, Frank's red hot, butter and anything in your spice rack, literally everything works on popcorn. I maybe even have went overboard with real garlic when maybe the dried garlic powder might've been the way to go, but fuck it, enjoy the greatness now, and make it better next time.
you cant afford this secret spice.
covid-19 coming from chinky bat soup is fake news
Quote:
Originally Posted by 408Mike
Boy's and Split this is what happens when you lose to the Badguy in the PFA SPRING CLASSIC HEADS UP INVITATIONAL U make shit like this!!Quote:
Originally Posted by shortbuspokercovid-19 coming from chinky bat soup is fake news
Quote:
Originally Posted by 408Mike
https://www.youtube.com/watch?v=de_CYCyy9Mo
No worries they think Im getting beat down now as you can see in the video read between the lines.
Hello.Quote:
Originally Posted by badguy23Boy's and Split this is what happens when you lose to the Badguy in the PFA SPRING CLASSIC HEADS UP INVITATIONAL U make shit like this!!Quote:
Originally Posted by shortbuspoker
https://www.youtube.com/watch?v=de_CYCyy9Mo
No worries they think Im getting beat down now as you can see in the video read between the lines.