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[Carlos del Vaca]

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.

[theinevitable]

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.

[pmcd9]

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?

[Carlos del Vaca]

Kinda like Black Angus?

fuck yeah it is, but sadly I missed the bottomless trough of fried dough

[Carlos del Vaca]

mmmm...ingredients

[Carlos del Vaca]

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.

[pmcd9]

I love ingredients.

[theinevitable]

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.

[pmcd9]

Mmm... plantains!

[wombat]

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?

[theinevitable]

Someone who wants to spend a lot less money on mediocre deli sandwiches that cost like $12

[wombat]

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!

[Carlos del Vaca]

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

[theinevitable]

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.

[pmcd9]

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.