The OFFICIAL Unofficial Achewood Message Board
Trivial Pursuits => Sports & Leisure => Topic started by: Asherdan on May 24, 2017, 06:20:00 pm
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(https://i.kinja-img.com/gawker-media/image/upload/s---uBhIrEa--/oqil2ysvksn6vmluk2of.gif)
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(http://i63.tinypic.com/qyz3ev.jpg)
I tempura'd some chicken thigh then put it on a home made bun with cabbage, cheese and HP sauce.
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Unlimited pork is a pretty awesome way to go through life.
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I am on a major lazy streak lately of eating sausages and broccoli at best, and cheese sandwiches at worst.
My friend just graduated from A-CAP (she dropped out for a few years for health reasons and finally went back and finished) so I had her over and made a super simple tomato sauce with bucatini and some roasted broccoli. That was delicious.
Just got back from seeing my sister graduate from college in Boston, where I ate fried seafood for 4 days straight. It was good.
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Hell of such as ribs
https://www.instagram.com/p/BUsczA9BKtG/?taken-by=carlosdelvaca
I also made a cuke & lope salad to go with these, it was a-very nice.
http://www.bonappetit.com/recipe/cantaloupe-and-cucumber-salad
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Hell of such as ribs
https://www.instagram.com/p/BUsczA9BKtG/?taken-by=carlosdelvaca
Man, that looks good. After you ate that could you play the trumpet with your cock?
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Man, that looks good. After you ate that could you play the trumpet with your cock?
no we don't own a trumpet
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OMG Ash I love that burger technique so much. Glad you tried it out.
I am doing way worse than I was in May when I said I was eating cheese sandwiches. These days I either eat crappy takeout or pb&js. On the plus side, this is because I am going out and doing stuff after work. Need to start having people over to cook again though. Also, uh, vegetables.
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I think the US equivalent is steak sauce.
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I ain't putting it on steak but I find it acceptable on such as hamburgers and sausages
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Whoa, it's been a MINUTE since I had steak sauce. There was this place in St Louis where they had cheap steak sandwiches. I loved that place. The kind of place where they yelled NEXT and if you didn't yell your order they'd move on to the next person. Damn.
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half ground Buckle,
:'(
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Tamago kake gohan. Yum. I put rice in the rice cooker, then took a shower, got out and dumped the rice in a bowl. Added two raw eggs, sesame seeds, soy sauce, stirred like hell hopefully semi cooking the raw eggs with the heat of the rice. Shovel into mouth like the pig you are.
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Steak sauce is good on bad steaks, like at Pondersoa and Hoss's and such. Don't put it on actual good steaks though.
I had a great trip food-wise in Chicago. Hit the Chicago local specialty triumverate: Chicago dog, deep dish pizza, Italian beef sandwich. More places I wanted to eat at than I had meals available, that's for sure.
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Steak sauce is good on bad steaks, like at Pondersoa and Hoss's and such.
Wait, Hoss's or hoss's?
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Hoss's (not hosss) is a chain of cheapish steak houses in Pennsylvania and thereabouts. The best thing about it is the big salad bar, with soup and bread and desserts and such. It's a thing from my childhood that I acknowledge is kinda crappy but I enjoy anyway. Any time we're traveling through PA we stop at one if possible.
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Now I am eating that rice with egg thing a lot, but doing it with brown rice. Yesterday I also fried up some mushrooms in butter as a topping. Yum.
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Hoss's (not hosss) is a chain of cheapish steak houses in Pennsylvania and thereabouts. The best thing about it is the big salad bar, with soup and bread and desserts and such. It's a thing from my childhood that I acknowledge is kinda crappy but I enjoy anyway. Any time we're traveling through PA we stop at one if possible.
Kinda like Black Angus (https://youtu.be/s27F1M0u-N4)?
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Kinda like Black Angus (https://youtu.be/s27F1M0u-N4)?
fuck yeah it is, but sadly I missed the bottomless trough of fried dough
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mmmm...ingredients
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I also got my smoke on this weekend. https://www.instagram.com/p/Bi_9Zvyl5PE/
The pig was a tad disappointing. My smoking rig runs a little too hot. It was cooked through, but would have benefited from a lower temperature and another hour or two. Good smoke flavor, but it didn't have that rip-it-up-with-two-forks consistency you want.
The wings, on the other hand, may become a staple. I thawed them in the bag, dumped a bunch of spice rub right in there (Rudy's Rub from San Antonio) and flopped it around. Smoked for about 90 minutes, no turning or moving (so they can be done on one set of coals). I offered a variety of sauces, but most of our guests ate them as-is.
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I love ingredients.
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I finally did the thing you're supposed to do (cooked a bunch of food on a sunday to eat for lunches all week) and it turns out 5 days of the same lunch is too many for me to really enjoy. I need to alternate, 3 days of the big dish and 2 days of sandwiches or something.
But it was still pretty damn good. Roast chicken thighs with a peruvian-ish marinade (basically lots of paprika, vinegar, salt, garlic, cumin), red beans, white rice, plantains.
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Mmm... plantains!
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I finally did the thing you're supposed to do (cooked a bunch of food on a sunday to eat for lunches all week)
Who made that stupid rule?
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Someone who wants to spend a lot less money on mediocre deli sandwiches that cost like $12
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I bet those deli sandwiches seem less mediocre after a week of eating the same freaking thing every single day. Life is too short for lunch to be that sad!
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My cooking highlight of the weekend was grilled Indian-type bread. I was making yogurt-marinated chicken kebabs, and the cookbook recommended these "puff pastry" breads to go with them. I was like "I have time today, WTFN?" I think I liked them better than the chicken.
Pro tip: It is remarkable how much better your breads will rise when you buy fresh yeast, instead of stuff that expired six years ago.
https://www.instagram.com/p/BjVoKtpFs8A/?taken-by=carlosdelvaca
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I bought these really delicious rolls with onion on top. But they had big pockets of raw onion inside??
Delicious but weird burps and bad dreams all week. No more onion rolls.
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Pro tip: It is remarkable how much better your breads will rise when you buy fresh yeast, instead of stuff that expired six years ago.
So true.
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Curry ground lamb is a thing, though. Look up a recipe for keema curry.
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Dadgum that looks good and I've already ate.
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It is definitely good that all my vegetarian friends have me eating more vegetables than I used to, but I need just ONE close bud who wants to come over and eat my big pot of korean shredded pork.
(https://cooking.nytimes.com/recipes/1018552-pressure-cooker-spicy-pork-shoulder it is so good...)
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I have done that before--made my own turkey at home after Thanksgiving due to lack of leftovers.
Our Thanksgiving was pretty small this year. Did a turkey breast and just a few sides. There has since been turkey pot pie and turkey minestrone, plus the usual sandwiches and whatnot. Just about kicked at this point. I have a recipe for braised turkey legs that I am debating doing next weekend, but the rest of the family is probably turkeyed out at this point.
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It is definitely good that all my vegetarian friends have me eating more vegetables than I used to, but I need just ONE close bud who wants to come over and eat my big pot of korean shredded pork.
I'd be happy to be that bud. But I think your veggie friends are right. This morning I thought Rick and Morty was speaking directly to me. "Morty 1: We all have our thing, he's rolled up sleeves Morty, you're fat Morty." "Fat Morty: I thought I was left handed Morty." "Lizard Morty: Then you should use your left hand to eat more vegetables."
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Our Thanksgiving was pretty small this year. Did a turkey breast and just a few sides. There has since been turkey pot pie and turkey minestrone, plus the usual sandwiches and whatnot. Just about kicked at this point. I have a recipe for braised turkey legs that I am debating doing next weekend, but the rest of the family is probably turkeyed out at this point.
I think I am the master of stretching a bird. This last turkey I cooked became sandwiches, tacos (2 ways), enchiladas, fried rice, chili, spaghetti, Ploughman's lunch, turkey salad, salad with turkey, omolete, doggie treats.
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My new thing with the GF is burrito nights. Beans, roasted veggies (onions peppers and zucchini usually), yellow rice and salsa. Very good easy meal.
I miss that korean pork though. Damn, that was one of the most satisfying things I've ever made.
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That looks amazing.
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This recipe (https://smittenkitchen.com/2015/01/mushroom-marsala-pasta-bake/) is really good. Next time I might vary the mushrooms-- a blend might make it better than just baby bellas. My GF took the leftovers for lunch so now I'm thinking about making another batch just for lunches.
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TIL: people have personal deli slicers. I would never have imagined that anyone would have one at home.
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I now know TWO people who have them.
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If I had a freezer packed like that, I'd be too busy worrying about a power failure to think about how to cut up meat.
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I'm reading a great book about home fermentation. I foresee some really nice pickles once cucumbers are in season. And kimchi. Probably not sauerkraut, although if I am using cabbage for kimchi maybe I can make a small jar of sauerkraut?
And maybe... home made ginger ale. I'm looking into it and it seems really simple and delicious. The book has a good tip to make sure it doesn't overcarbonate and fill you with shards of glass-- put 90% into glass bottles and the remaining 10% in an old soda bottle. That way you can feel how pressurized the soda bottle is getting and take Measures if it gets too wild.
The author also talks a lot about making goat's milk yogurt, which seems like an interesting option for our goatherd. I might go for cajeta (https://www.seriouseats.com/recipes/2016/04/cajeta-mexican-vanilla-caramel-recipe.html) though.
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there's a proverb in the making here... something about, to a man with a deli slicer everything looks like deli meat?
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Love me some lamb burgers.
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I made this focaccia (https://www.saltfatacidheat.com/fat/ligurian-focaccia) while I was visiting my parents, and it was so good that we ate the whole thing in one sitting and immediately made another batch. It's super easy-- just mix the ingredients, leave out overnight, stretch out in the pan, and bake. No kneading!