What's that you're eating?

ironwagon said:
Local flava pizza here...half for the adults and the other half for the teenagers.

View attachment 2467370
Click to expand...
Yummy ! I’m guessing the pepperoni side is for the teens. Why is that anyway. I’ve always thought that kids were missing out by having this preference.

Oddly, my wife likes “just pepperoni” also. …… she’s a kid. Lol.
 
EMCEE said:
Yummy ! I’m guessing the pepperoni side is for the teens. Why is that anyway. I’ve always thought that kids were missing out by having this preference.

Oddly, my wife likes “just pepperoni” also. …… she’s a kid. Lol.
Click to expand...

Lol...idk. We ca them aliens at that age because they sure have had quite the change from who they were as a kid.

It's kewl to be a kid tbough! 😁
 
Pàdruig said:
Steak sandwich and potato wedges for diner tonight.

12oCpzy.jpg
Click to expand...
This looks delicious!!!!!
 
Grenock said:
3 1/2 lb bottom round roast. 36 hrs at 129.5 degrees in the sous vide. Ten to fifteen seconds per side on the grill around 650 degrees, flames three feet high to bark it up a little bit…….
View attachment 2468569

Ooohhhhh, yeaaahhhh……..

View attachment 2468570
Click to expand...
Looks amazing!

What benefits do you see from the long Sous Vide time? I use a sous vide often, but have never gone over 8 hours or so. Any increase in tenderness or flavor?
 
Ellis Wyatt said:
Looks amazing!

What benefits do you see from the long Sous Vide time? I use a sous vide often, but have never gone over 8 hours or so. Any increase in tenderness or flavor?
Click to expand...
Hey Ellis. I generally run things like you do, but on large hunks of fairly lean, dare I say tough, meat, I will run it up to and sometimes past 24 hrs. I feel like it gives the fibers even more time to relax and for the tougher connective tissues in some of these pieces to break down. You can see the separation in the fibers in the face cut. That particular roast had three pretty large muscle groups, all with the grain running in different directions. It would have been done in eight to ten hours, and certainly you could eat it, but I believe it would have been a bit tougher than this glorious, fork tender motherfucker I pulled out at 36 hours.
 
carnifex knifeworks said:
Green chile smoked ham and bean soup. Great for warming up on cold winter days......and causing farts....lots of farts...caustic corrosive nose-hair-curling gas, but the food tastes pretty darn good!

( some mild foot teasing for Blues Blues )
View attachment 2468572
Click to expand...
Man, you've got to soak your frijoles and drain them before cooking. I soak and drain at least twice before getting started, ideally for 4-12 hours soaking total. They'll never be 100% free of musical inspiration, but soaking greatly reduces it.

Otherwise that looks fantastic.
 
oldmanwilly said:
Man, you've got to soak your frijoles and drain them before cooking. I soak and drain at least twice before getting started, ideally for 4-12 hours soaking total. They'll never be 100% free of musical inspiration, but soaking greatly reduces it.

Otherwise that looks fantastic.
Click to expand...
Beans give me gas regardless of soaking.
 
The wife made bread pudding last night.

IMG_3476.jpeg
IMG_3503.jpeg

My new favorite breakfast. I think it might be the first she’s made, and I think it might also be her next obsession. I wouldn’t change a thing but she’s reading recipes and planning for the next one to be “better”. Lots of savory spices, bourbon, cream, two eggs, sweetened condensed milk, candied orange peel, cranberries, raisins, chopped prunes, walnuts, stale sourdough, etc. The bread that appears dry is surprisingly moist and decadent.
 
Routine meal.

Sausage on the grill. Mesquite for smoke. Beans and something else.

When it's damp out. Getting the fire right can be tricky.

Best part of grilling. I don't have to wash a bunch of pots afterwards. Only things involved are plates and metal loaf pans. Let the dogs lick the dirty plates clean. In to the dishwasher they go. It's ok, I pay up for the good soap. The way the process was meant to be.
 
You must log in or register to reply here.
Back
Top