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
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
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/
all hail Hydra
Originally Posted by DanDruff:Since I'm a 6'2" Republican with an average-sized nose and a last name which doesn't end with "stein", "man", or "berg", I can hide among the goyim and remain undetected unless I open my mouth about money matters.
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.
Last edited by Hockey Guy; 07-04-2019 at 06:27 PM.
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waiting....
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.
It’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.
all hail Hydra
Originally Posted by DanDruff:Since I'm a 6'2" Republican with an average-sized nose and a last name which doesn't end with "stein", "man", or "berg", I can hide among the goyim and remain undetected unless I open my mouth about money matters.
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.
"Birds born in a cage think flying is an illness." - Alejandro Jodorowsky
"America is not so much a nightmare as a non-dream. The American non-dream is precisely a move to wipe the dream out of existence. The dream is a spontaneous happening and therefore dangerous to a control system set up by the non-dreamers." -- William S. Burroughs
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?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
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.
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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.
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