You Most Likely Can Afford - Super-Moist Food Porn

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Originally Posted by splitthis

That salad looks yummy, will try it for sure. I may end up vegetarian, not sure I can do vegan with plasma donation twice a week, it’s a body protein drain I don’t think even vegetarianism can keep up with.

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It's probably doable, but it's a lot more work than just eating meat or fish.

When i was younger i went for a full vegan diet for about two years. I went from 160lbs to 120lbs and gained about 10 inches in height. I definitely did it wrong. Mixed diet with some meat in it you can just half-ass it and get roughly everything you need without trying.

Cutting either meat or vegs and you really need to supplement what you're missing one way or another.

Plasma donation with vegan diet would require a lot of work. You'd be eating all the time. Meat is really condensed protein and it's not the only thing you get from meat. Fairly sure even pescatarian diet means eating more. Mixing everything is just least hassle. Fish oils have their place and you roughly hit the spot eating fish once or twice a week.

Depending where you live also changes things. There was some old thread where Hongkonger wondered how people from Northern-Europe dealt with vitamin D. It's was just the traditional diet with everything you can make from milk, drinking milk with meals and fatty fish like salmon. I think parts of US close to that besides Alaska.

Mr Daly while you are studying props for the st bonaventure game we are all waiting for your
beefy pics

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Originally Posted by WillieMcFML

Mr Daly while you are studying props for the st bonaventure game we are all waiting for your
beefy pics

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Some lessons learned. Smoking in a ceramic proved to be very difficult to control the temp. I lost controll of the heat and the temp was over 300 which is bad when you are going “low and slow”. I had to pull it a few hours early.

I decided to let it rest for a few hours and then did the beef broth steem which needed to go longer to bring the internal up to temp.

It didn’t come out dry, which would have been a sin, but the flat was definitely “full cooked” which isn’t what you want.

A pastrami is definitely the mountaintop of smoking and I do plan to master it.

7/10 can do better

Pulled Pork Benedict @ Hole in the Wall - NYC

Amazing Ramen from Karazishi Botan in Brooklyn. We were the only Non-asians in the place. Highly recommended and the the service was great too.

Its obv not "super moist", but...

Made up a batch of jerky the other day and got a chance to try out my new dehydrator.

Everything turned out really good.

Made three different flavors:

- Cracked pepper and garlic

- Bourbon BBQ

- Inferno pepper blend

I used bottom round beef for the "pepper and garlic" batch and "inferno pepper" batch, and used eye-of-round beef for the "bourbon bbq" batch.

I used Hi-Mountain jerky seasoning brand this time around

A couple weeks back, I tried to make a batch with my own seasoning materials. I have PLENTY of bulk herbs and spices and recently bought a container of Prague Powder #1 (a key ingredient for curing meats) so i figured i was set to go. However, somehow something went wrong with the batch and the final product turned out like shit - the worst batch ive ever made in my life. I was pretty discouraged with the whole deal and wasting all of the meat, so I decided to play it safe this time and use a store bought seasoning mix that ive used in the past with good results.

Which cut was better?

Maryland Crab Cake Benedict @ Annie's in Newport, RI

A downright proper Lobster Roll from a dockside shack @ Louis Jagschitz State Pier No. 9 in Newport, RI

Twin Lobster Rolls @ Belle's in Newport, RI

you can tell you got those somewhere in new england...

if your lobster roll has more than 4, maybe 5 components then you are doing it extremely wrong...

I noticed an increase in lobster prices in restaurants and the lobster shacks post pandemic.

I’m terrible with prices but even I have gone “really?”.

What are you paying for a lobster roll, Cervaza? $18-20?

You definitely reach a lobster saturation point, don’t you?

I cannot find any fillet of sole for the past few weeks…. but that’s another issue. Crab stuffed sole is a personal favorite. Quick and easy

They are talking about ocean currents getting reversed because of the global warming and that is gonna affect seafood. Ironically, it looks like it will bring cooler water from Canada here so maybe we win.

Steak prices are stunning now. Like I want to applaud the counter guy for his balls.

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Originally Posted by Sanlmar

I noticed an increase in lobster prices in restaurants and the lobster shacks post pandemic.

I’m terrible with prices but even I have gone “really?”.

What are you paying for a lobster roll, Cervaza? $18-20?

You definitely reach a lobster saturation point, don’t you?

I cannot find any fillet of sole for the past few weeks…. but that’s another issue. Crab stuffed sole is a personal favorite. Quick and easy

They are talking about ocean currents getting reversed because of the global warming and that is gonna affect seafood. Ironically, it looks like it will bring cooler water from Canada here so maybe we win.

Steak prices are stunning now. Like I want to applaud the counter guy for his balls.

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The “market price” for steak is a new and shitty thing I’m starting to see more of.

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Originally Posted by Sanlmar

I noticed an increase in lobster prices in restaurants and the lobster shacks post pandemic.

I’m terrible with prices but even I have gone “really?”.

What are you paying for a lobster roll, Cervaza? $18-20? So, at the shack @ the pier, I paid $27 for 6 oz of meat. It was $18 for 3 oz. BTW. It came with a bag of chips. For the Twin 6 oz Lobster Rolls @ Belle's it was $34 (I think and it came with the slaw. and pickle)

You definitely reach a lobster saturation point, don’t you? Yeah, I think I'm done with Lobster for a while.

I cannot find any fillet of sole for the past few weeks…. but that’s another issue. Crab stuffed sole is a personal favorite. Quick and easy

They are talking about ocean currents getting reversed because of the global warming and that is gonna affect seafood. Ironically, it looks like it will bring cooler water from Canada here so maybe we win.

Steak prices are stunning now. Like I want to applaud the counter guy for his balls.

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Originally Posted by Cerveza Fria

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Originally Posted by Sanlmar

I noticed an increase in lobster prices in restaurants and the lobster shacks post pandemic.

I’m terrible with prices but even I have gone “really?”.

What are you paying for a lobster roll, Cervaza? $18-20? So, at the shack @ the pier, I paid $27 for 6 oz of meat. It was $18 for 3 oz. BTW. It came with a bag of chips. For the Twin 6 oz Lobster Rolls @ Belle's it was $34 (I think and it came with the slaw. and pickle)

You definitely reach a lobster saturation point, don’t you? Yeah, I think I'm done with Lobster for a while.

I cannot find any fillet of sole for the past few weeks…. but that’s another issue. Crab stuffed sole is a personal favorite. Quick and easy

They are talking about ocean currents getting reversed because of the global warming and that is gonna affect seafood. Ironically, it looks like it will bring cooler water from Canada here so maybe we win.

Steak prices are stunning now. Like I want to applaud the counter guy for his balls.

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I am so bad with prices. $27-$34 for anything that fits in a hot dog roll deserves respect.

Ice cream stand prices are up too. They ring up the price and that’s another “really?” moment.

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Originally Posted by Sanlmar

I am so bad with prices. $27-$34 for anything that fits in a hot dog roll deserves respect.

Ice cream stand prices are up too. They ring up the price and that’s another “really?” moment.

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I know this is a food thread, but golf has been the same. Demand went up SUPER high during covid, it was the only thing you could do up here.

50% increases in some places.....

I'm not sure how long all these prices increases will last. The stock/real estate/crypto rich folk won't care, but what about your average clientele?

Not the super expensive Wagyu but a nice steak for tonight.
About an inch thick, $20USD is reasonable. 😀

Been posting some occasional pics on twitter, but I should be posting them in here.

Sundays in cold weather is Diddly Pizza Day. Roughly 16 inch round. I make the dough on Wednesdays (water, salt, yeast, flour, sugar), fridged until Sunday. Pizza is white onion, bell pepper, hamburger. Cheeses are sharp cheddar, full fat low moisture mozz, and a little gruyere. Out of the oven, it gets some pickled red onions and fresh grated parm. If there's a weakpoint in my game, its that I cannot get a consistant sauce. It's always good, sometimes great, but the variety of flavors in canned tomatoes, even within brands, can be pretty big sometimes.

Baking stone and an hour of preheating at 525F (convection roasting settings) make the bottom firm but not cracker-crisp.

 

Pre-pie dough porn pic. Look at the glutens!!https://pokerfraudalert.com/forum/at...9&d=1639973676

https://pokerfraudalert.com/forum/at...7&d=1639969423

https://pokerfraudalert.com/forum/at...6&d=1639969391

The BLT Benny from Blue Heaven in Key West Florida. The BLT is Bacon, LOBSTER, and grilled Tomato. Washed it down with a Bloody Mary. Yes, it was awesome!

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Originally Posted by Cerveza Fria

The BLT Benny from Blue Heaven in Key West Florida. The BLT is Bacon, LOBSTER, and grilled Tomato. Washed it down with a Bloody Mary. Yes, it was awesome!

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You are the Benedict master