What's that you're eating?

Shanghai Soup Dumplings (aka Xiao Long Bao) & Beef Noodle Soup and a glass of Fog Bank Hazy IPA that I had for dinner at a local Northern Chinese Dumpling House, which I had before going to see the movie "Killers of the Flower Moon at my local AMC last night, Halloween night.

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The soup was just ok but this place makes some pretty good Xiao Long Bao -- very soupy & favorful. Yum!! 😋
 
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sgt1372 said:
Shanghai Soup Dumplings (aka Xiao Long Bao) & Beef Noodle Soup and a glass of Fog Bank Hazy IPA that I had for dinner at a local Northern Chinese Dumpling House, which I had before going to see the movie "Killers of the Flower Moon at my local AMC last night, Halloween night.

05Jut8p.jpg


The soup was just ok but this place makes some pretty good Xiao Long Bao -- very soupy & favorful. Yum!! 😋
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What were your thoughts on the movie?
 
Grasshopperglock said:
Tonight is sausage.

"Smoked Mustard Bratwurst".

They'll be grilled. I have some time to think about a sauce. But the universe is saying a beer/mustard. So I'll pick up a can of some full strength beer. Not light beer or a dark. A nice blonde.
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Game plan.

Bought a can of Yuengling. It'll go in the bbq sauce. It's going to be a, "mopping" sauce because it'll contain flour. Extra sticky. Mesquite for smoke.

A can of Borracho beans. With a little bit diced onion and a squirt of Sriracha sauce. Smoked on the grill.


Mac & Cheese from scratch. I'll make my own cheese sauce.



(We bought a beef roast yesterday. That's happening this weekend)
 
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The bbq sauce.

Minced onion fried in some butter until the onions are clear. Then add about tablespoon flour. Stir until it forms a slurry.

Next, add a tablespoon honey and the same in brown sugar. A dash or two of paprika and garlic powder. Stir it up. Light heat so the sugar melts.

Then the mustard. Stir it up. Thick paste.

And finally, the beer. Stirred up to form a rich and thick enough sauce.


(Mustard sauce comes from the Carolinas. I did it the Texas way. No vinegar)
 
Mendoman said:
What were your thoughts on the movie?
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Here's a review of "Killers of the Flower Moon" that I posted elsewhere.

Probably should move this post to the "What are you watching" subthread but I'm too lazy to do it now. May do it later.

----------------------------------------------------

I just saw "Killer of the Flower Moon" at my local AMC. It is really long and really slow paced. It wasn't boring if you paid attention but frankly it was hard to do that -- pay attention. 🥱

There weren't many people in the theater on this Halloween evening and one gentlemen snored lightly throughout the film. So, bare this in mind if you plan to see it. LOL! 😴

I'd rate it a 3 out of 5 mainly because I couldn't believe how incredibly clueless DiCaprio's character was, which made the rest of the movie's plot hard to digest.

Not great, nor awful. Just ok, if you can manage to stay awake and avoid running repeatedly to the bathroom while watching it during its 196 min duration, which (fortunately or not, depending on your POV) I was able to do. 🤷‍♂️

iu
 
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dericdesmond said:
Portillos combo, Italian Beef + Italian Sausage+ EXTRA Hot Peppers + completey submerged in their legendary gravy sauce. Demolished 2. Cant emphasize how good these are. Definitely hittin the gym tomorrow 😝
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Portillos Beef/Combo Dipped/Soaked is LEGENDARY!!! 🤩🥇👍
Even if a person has never seen or experienced the drive thru waiting line with their runners, that too is an Epic Masterpiece of Perfection!

Dang you bro, and one is just a bit up the street from me too 🍻😁
 
Steak and baked potato for dinner tonight.

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Hit the store early and snagged a small ribeye and petite sirloin. Salt and pepper, olive oil and balsamic vinegar, then let them sit in the fridge a few hours. Fresh bacon and chopped chives. Really hit the spot.
 
Just oven roasted 1 of 2 tri-tips that I bought recently.

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Used a rub recipe that I didn't try before & it's a bit too salty but the tri-tip came out a nice med rare & was very tender/juicy which I served to myself w/some steamed white rice & horseradish on the side. Sorry. Forgot to take a photo of the plate but can add one when I have leftovers later.

I'm just going to use salt & pepper (which is what I normally do) for the "rub" on the other one.
 
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