are those completely from scratch? how'd you make them?Quote:
Originally Posted by shortbuspoker
I felt like getting in touch with my inner fat boy and made doughnut holes tonight.
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are those completely from scratch? how'd you make them?Quote:
Originally Posted by shortbuspokerI felt like getting in touch with my inner fat boy and made doughnut holes tonight.
what kind of changes did you make to the bar to make it profitable?Quote:
Originally Posted by JasepI also owned a quarter of an Irish Bar and restaurant in downtown Providence, but we bought that one for a song and a dance with the intention of getting it up and running and profitable and then selling it for a ridic profit, which we did after about 14 months.Quote:
Originally Posted by WillieMcFML
edit:
not sure if you opened a bar, or bought a previous fledgling bar and flipped it?
It's a recipe for cream biscuits that I saw on Paula Deen's show. The biscuit dough is 2 cups self rising flour, 1 tablespoon sugar, and 1 1/2 cup heavy whipping cream. Mix it all together then roll out and cut rounds out with a biscuit cutter then quarter the rounds. Then I fry them in canola oil in the fry daddy about 30 seconds on each side.Quote:
Originally Posted by WillieMcFMLare those completely from scratch? how'd you make them?Quote:
Originally Posted by shortbuspokerI felt like getting in touch with my inner fat boy and made doughnut holes tonight.
The glaze is 1/4 cup milk and 2 cups powdered sugar with 1 tablespoon of vanilla extract heated over medium heat until mixed. This batch has those white spots in the glaze because I was afraid that I was going to scald the milk and took it off the heat too early. It didn't get completely mixed. This is basically the same glaze that I use for lemon pound cake except for cake I use water instead of milk and lemon extract instead of vanilla.
We bought a bar called Murphy's that was doing terrible, they had a string of violence that happened there and the owner was looking to relocate and get the hell out of downtown...Quote:
Originally Posted by WillieMcFMLwhat kind of changes did you make to the bar to make it profitable?Quote:
Originally Posted by Jasep
edit:
not sure if you opened a bar, or bought a previous fledgling bar and flipped it?
It was directly behind the Biltmore hotel on the same street as a black club and a gay club...
We rebranded it, cleaned it up, made it more of a restaurant atmosphere with a bar, then just a straight up bar... it was fun, we had a massive outdoor block party for St. Pattys and made a tiny profit on the restaurant itself...We Branded it Fatty McGees Dublin Pub
I had to get these pics from the LOL myspace page
This is me on St. Pattys day at the bar... (in the green)
I didn't work here at all, I literally only ever ate and drank there and never spent 1 minute doing anything other than counting money and checking books...
We sold it to an Irish Family and I believe it is called Fat Belly's now, or some variation of that name
Made deer stew yesterday. Didn't get a pic while it was fresh but here's a pic of the leftovers I ate for lunch today.
this what this thread is all about, turning leftovers and odds & ends into something super moist
leftover roast from sunday dinner with mother and father mcfml - sliced as thin as possible and bathing in gravy
served open-face on toasted white bread
had some leftover pepper jack that i bought for sandwiches, so i added it to the party
DON'T EVER DOUBT ME
:)Quote:
Originally Posted by 4DragonsKind of a toss-up on which thread, chilis or food porn, but it is a dish so it goes here.
Mexican Flag Chili
Made from stuff I had around the house. Peppers from overflow of friends bountiful garden.
Ground beef
Chili packet - store brand
Red, Yellow and Green Chilis
A couple of Thai peppers
Kidney beans
can of stewed tomatoes
can of diced tomatoes
Cayenne pepper sauce
onion
I went Ragin Cajun
Cheesey chicken etouffee. I tried to take pics while cooking, but the steam made the camera phone pix look like PLOL's <1 megapixel low def cam.
Chicken, celery, onion, green onion, bell pepper, flour, butter, stock, cheese, cream, spices, hot sauce
Served in a paper bowl
Pollo asado with hatch chile's.
Breaded atlantic salmon, wild rice and cucumber salad.
Portabella capped ribeye with green beans.
Pork loin with wine reduction and pearl onions.
Always been a fan of food porn. Plenty more to upload later.
:applauseQuote:
Originally Posted by cla
that chicken looks outstanding
welcome
Last one was chicken marsala.
There is a joint in tempe (not sure if they have them elsewhere) called the cornish pasty. Filled with hipsters and loud music, but the place is cheap and everything is good and comes in "pasty" form. The royale with cheese is great and so is the Pilgrim (turkey, stuffing, sweet potatoes with red wine gravy and cranberries).
Big fan of hatch's. We get a pretty hot variety here in Az. I wrap them with steak and grill them up. Superb.
Peppered bacon wrapped filet.
Pork ribs. One honey bbq and one dry rubbed with a rosemary concoction.
wowQuote:
Originally Posted by cla
Big fan of hatch's. We get a pretty hot variety here in Az. I wrap them with steak and grill them up. Superb.
gotta try that
what's the closest to a hatch i can get here in the midwest?
is that like a skirt steak?
Stew is the most underrated dish on the planet. You make a big bucket of it and it lasts for two days. And it's generally healthy. A lot of muther fuckers will say a steak is there favorite meal. Or wings. My vote on a cold night is always a bowl of stew with a wedge of Italian bread.Quote:
Originally Posted by shortbuspokerMade deer stew yesterday. Didn't get a pic while it was fresh but here's a pic of the leftovers I ate for lunch today.
:thisQuote:
Originally Posted by RobbieBensonFanStew is the most underrated dish on the planet. You make a big bucket of it and it lasts for two days. And it's generally healthy. A lot of muther fuckers will say a steak is there favorite meal. Or wings. My vote on a cold night is always a bowl of stew with a wedge of Italian bread.Quote:
Originally Posted by shortbuspoker
momma mcfml makes some hof stew
Yes, skirt steak. I believe the original recipe calls for serrano peppers, onions and jack cheese. I do hatch, onions, cilantro and lime juice.Quote:
Originally Posted by WillieMcFMLwowQuote:
Originally Posted by cla
Big fan of hatch's. We get a pretty hot variety here in Az. I wrap them with steak and grill them up. Superb.
gotta try that
what's the closest to a hatch i can get here in the midwest?
is that like a skirt steak?
i am 100% going to try that with serrano's
that would be a killer tailgating dish
Holy crap. We've been through some tough times in this thread, but it is BACK on TRACK!
But can we most likely afford? Hm...
You can make serrano steak for 4-5 people with chips and salsa for under $20 or close to that. You wouldn't be able to get 3 large size jumbo jack combos for that. I regularly make filet or ribeye dinners for two under $15. Just watch for what cuts are on sale and produce is always cheap.Quote:
Originally Posted by SrslySirius
Equivalent to hatches are called anaheims - I think they're grown in CA and not Mex. They have them at my grocery store. Serranos are way hotter
:thisQuote:
Originally Posted by claYou can make serrano steak for 4-5 people with chips and salsa for under $20 or close to that. You wouldn't be able to get 3 large size jumbo jack combos for that. I regularly make filet or ribeye dinners for two under $15. Just watch for what cuts are on sale and produce is always cheap.Quote:
Originally Posted by SrslySirius
tuesdays and wednesdays are usually good days to buy meat on sale
also, a lot of times i'll get thin cut ribeyes vs. going with a lesser cut and just make two baked potatoes
you can find nice thin cut ribeye for four or five bucks, potatoes are practically free so you can eat really good for less than price of mcd's
:thisQuote:
Originally Posted by Corrigan
How did I not get asked this question? I thought I was starting to become the "pepper guy". You can get Anaheims at almost any grocery produce.
you ignored the san jose pepper mafiaQuote:
Originally Posted by Faduniak:thisQuote:
Originally Posted by Corrigan
How did I not get asked this question? I thought I was starting to become the "pepper guy". You can get Anaheims at almost any grocery produce.
that kinda disrespect doesn't go unnoticed
During hatch season, my grocery store carries a mild and a hot variety of the pepper. The hot can vary from a serrano type heat to fucking blazing. A lot of variance it seems. I prefer the blazing.
I finally got a chance to write him. Guy seems pretty normal. Hopefully Mike doesn't have any ideas of stuffing me with lunch meat anytime soon now.Quote:
Originally Posted by WillieMcFMLyou ignored the san jose pepper mafiaQuote:
Originally Posted by Faduniak
that kinda disrespect doesn't go unnoticed
Italian style Chicken with Bacon Broccoli Spaghetti in a Garlic Butter Sauce.
did a variation of cla's reverse stuffed peppers
i made a marinade of lime juice, fresh minced garlic, cilantro & jalapenos
2 strip steaks and 3 boneless chicken breasts marinated for ~2 hours
grilled the meat, 3 anaheim peppers, onions, and fresh pineapple slices - served with rice
not gonna lie, i shit the bed and forgot to take after pics - my brother's family is in town with a toddler so it was a little hectic
chicken was much better than the steak, you could really taste the marinade
the anaheim peppers were a lot hotter than i thought they'd be, which made the grilled pineapple even more crucial imo
Michael Burgers
Ingredients
Two burger patties
Provolone cheese
Butter
Kosher salt
Mayo
Mustard
Hot Sauce
White bread
http://i49.tinypic.com/9hp6vq.jpg
Bread prep. Spread the mayo on and then add mustard.
http://i50.tinypic.com/2ahs96o.jpg
Season the patties with the sea salt, both sides.
http://i50.tinypic.com/30azvhk.jpg
Butter up the pan.
http://i50.tinypic.com/2elflw0.jpg
Throw on those patties.
http://i46.tinypic.com/107w9zp.jpg
Let them brown for a bit (not too much).
http://i48.tinypic.com/2r2r9mo.jpg
Flip them. Now here comes the crucial part. Years ago at the National Training Center in California I saw a cook make cheeseburgers. He would slather bbq sauce over the burger and then let the cheese melt on top of that. I took this technique, but used hot sauce instead of bbq sauce. Coat the burgers with the hot sauce.
http://i47.tinypic.com/osh002.jpg
Then put your cheese on top.
http://i49.tinypic.com/10xx8bm.jpg
Let it melt.
http://i47.tinypic.com/o9r5zl.jpg
And serve!
http://i46.tinypic.com/53odmv.jpg
Michael trying to one-up 408Mike imo.
That doesn't even look appetizing. Under-cooked, pre-made burger patties with processed cheese(at least it looks like mozza)on white bread? Doesn't sound appetizing either.Quote:
Originally Posted by SrslySirius
They aren't premade like Bubba Burgers, they are the regular grocer hamburger meat but just shaped into patties and packaged two at a time beside the pounds of hamburger meat. Was Sargento thin sliced provolone cheese. Didn't seem under cooked to me, was brown, and I like rare the most. White bread is all purpose, so didn't feel the need to buy hamburger buns. Plus I like how regular white bread is thin and soaks up all the juices, while not overpowering the meat with excess bread.Quote:
Originally Posted by Hockey GuyThat doesn't even look appetizing. Under-cooked, pre-made burger patties with processed cheese(at least it looks like mozza)on white bread? Doesn't sound appetizing either.Quote:
Originally Posted by SrslySirius
That's the definition of pre-made.Quote:
Originally Posted by michael
Provolone? I'll admit it has that going for it.
What is your definition of an undercooked burger? Eating it raw out of the package? Serious question, considering you posted this earlier in the thread:Quote:
Originally Posted by michaelThey aren't premade like Bubba Burgers, they are the regular grocer hamburger meat but just shaped into patties and packaged two at a time beside the pounds of hamburger meat. Was Sargento thin sliced provolone cheese. Didn't seem under cooked to me, was brown, and I like rare the most. White bread is all purpose, so didn't feel the need to buy hamburger buns. Plus I like how regular white bread is thin and soaks up all the juices, while not overpowering the meat with excess bread.Quote:
Originally Posted by Hockey Guy
http://oi45.tinypic.com/2d2fv50.jpg
I thought you were saying premade like those Murray or Bubba frozen prepackaged patties. This is just regular hamburger meat where you'd be like, can I have two patties of that burger meet, 1/2 a lb each?.Quote:
Originally Posted by Hockey GuyThat's the definition of pre-made.Quote:
Originally Posted by michael
Provolone? I'll admit it has that going for it.
That was undercooked. The newest ones were just right, and were not raw in the middle.Quote:
Originally Posted by SrslySiriusWhat is your definition of an undercooked burger? Eating it raw out of the package? Serious question, considering you posted this earlier in the thread:Quote:
Originally Posted by michael
http://oi45.tinypic.com/2d2fv50.jpg
how many times does it need to be repeated???
BROWN YOUR FUCKING MEAT, BRO
i mean seriously, were you in a hurry?
did you have some place you had to be?
I literally just took this well cooked dinner to chomptown, circa 10 minutes ago. Was SFdelish and I made it in under 20 minutes total prep time. Cut the sweet potato broiled in olive oil salt and some onion, cooked hamburger with mild cheddar and onion and steamed asparagus and it was fucking AMAZING. Mike n Mary loved it as well, always a good sign when Rusty doesn't have any leftovers! He licked 3 plates clean tho :to
Never
Ever
Doubt
Me
40gr8
http://i.imgur.com/DWITR.jpg
http://i.imgur.com/gilRj.jpg
http://i.imgur.com/E6X23.jpg
http://i.imgur.com/GficC.jpg
http://i.imgur.com/RHxwI.jpg
Imgur to the rescue damn....thanks for lifting the ban on my upload capabilities Druff. Seems like imgur came through with slightly better quality for some reason, must be a resizing issue or something. Probably on my end.
Yeah, kid has heart tho give him that. Plus I have learned see my dinner from tonight baby!!! Much better, trust me. You are welcome to stop by for dinner any time buddy :)Quote:
Originally Posted by SrslySirius
Quote:
Originally Posted by michael
While I didn't want to put this in the thread on the off chance 408 kills himself for not cooking his meat properly, dude... you're going to get really fucking sick one day from this.
http://www.fsis.usda.gov/oa/news/1997/thermopr.htm
Goodluck man, you're fucked, but hey if you haven't gotten sick yet why stop!
No one gives a shit what your 80 year old "roommates" think. You are taking advantage of those poor elderly people. What kind of scum bag moves in to their elderly neighbors house and uses them. You cook them those amazing meals, so that makes it ok.Quote:
Originally Posted by 408Mike