What's that you're eating?

[carnifex knifeworks]

We use lots of quinoa. Great healthy filler that goes well with lots of stuff and a $9 bag of organic from Sams lasts a long time. Many unfortunately aren’t very familiar with it. I prefer it over rice.

I love cooking it in chicken or beef broth instead of water to add some extra flavor

 

[oldmanwilly]

Finished product. Basically spaghetti with pulled pork in tomato sauce and an irresponsible amount of parmesan.

Also, I concur that quinoa is awesome.

 

[sgt1372]

Was in mood for a big bowl of Bun Bo Hue (North Vietnamese Noodle Soup) today & this is what I got:

This place serves the "best" Bun Bo Hue in my area because they don't scrimp on the meat & include full sized blood cubes (which is traditional) along w/various cuts of meat including sliced brisket, a beef shank & beef tendon).

This dish is served "spicy" but not too spicy (just right) unlike other places that serve it that can go way overboard on the spice.

I just toss in all of the herbs (which included Thai basil & mint (which you don't often get) plus that long thin leafy herb in the pic that I've seen b4 but can't ID & some jalepeno slices plus sliced cabbage, which are mostly visible in this closeup:

Yum!!!

 

[clinton1]

Made ribs. I did overcook them a bit, but they are showing up much darker in this Pic! 6 out of 10.


ETA: FK3 rocks!

 

[dericdesmond]

F this thread

 

[dericdesmond]

Those ribs……

 

[carnifex knifeworks]

Getting ready to toss these burgers on the pellet smoker. Trying out some hickory char pellets for a different flavor.

Used mustard as a binder on the burgers, then seasoned them. They'll get a nice coating of bbq sauce to caramelize on them before they're pulled. I'll post pics when done.

 

[oldmanwilly]

Was in mood for a big bowl of Bun Bo Hue (North Vietnamese Noodle Soup) today & this is what I got:

This place serves the "best" Bun Bo Hue in my area because they don't scrimp on the meat & include full sized blood cubes (which is traditional) along w/various cuts of meat including sliced brisket, a beef shank & beef tendon).

This dish is served "spicy" but not too spicy (just right) unlike other places that serve it that can go way overboard on the spice.

I just toss in all of the herbs (which included Thai basil & mint (which you don't often get) plus that long thin leafy herb in the pic that I've seen b4 but can't ID & some jalepeno slices plus sliced cabbage, which are mostly visible in this closeup:

Yum!!!

Holy lord, I might could strangle something for a good bowl of bún bò hué with extra blood cake. Good show!

Also, I've recently stumbled upon ads for this soup base for it: https://quocvietfoods.com/products/hue-beef-flavored-soup-base-cot-bun-bo-hue

Have you ever heard of the brand or tried it? It has piqued my interest.

Edit: I think that long leafed herb is rau răm, otherwise known as Vietnamese coriander/cilantro.

 

[sgt1372]

Holy lord, I might could strangle something for a good bowl of bún bò hué with extra blood cake. Good show!

Also, I've recently stumbled upon ads for this soup base for it: https://quocvietfoods.com/products/hue-beef-flavored-soup-base-cot-bun-bo-hue

Have you ever heard of the brand or tried it? It has piqued my interest.

Edit: I think that long leafed herb is rau răm, otherwise known as Vietnamese coriander/cilantro.

Thanks for the info on "rau ram." I'll have to ask to confirm about it the next time I'm there.

Sorry, don't know anything about the "bun bo hue" soup base.

I don't know but I'm going to assume that the broth they use for "bun bo hue" at the place I eat it is the same broth that they use for "pho" which most places make from scratch with beef bones simmered overnight. So, I don't think any instant soup base is going to be able to come close to that.

PS: FWIW, I have purchased a "won ton" soup base (which I still have) that I only used once because it's nothing like what I remember my mother using as the broth when she made won ton from scratch.

 

[oldmanwilly]

Thanks for the info on "rau ram." I'll have to ask to confirm about it the next time I'm there.

Sorry, don't know anything about the "bun bo hue" soup base.

I don't know but I'm going to assume that the broth they use for "bun bo hue" at the place I eat it is the same broth that they use for "pho" which most places make from scratch with beef bones simmered overnight. So, I don't think any instant soup base is going to be able to come close to that.

PS, FWIW, I have purchased a "won ton" soup base (which I still have) that I only used once because it's nothing like what I remember my mother using as the broth when she mad won ton from scratch.

Good point about the broth probably being close to the pho broth.

I've watched a video where people went through the usual steps to make pho/Bun bo hue broth but added the soup base to speed up the process. I'm not entirely convinced yet but may order some to try out. Regardless, it probably cannot ever be as good as a few places I know in Houston.

 

[sgt1372]

Good point about the broth probably being close to the pho broth.

I've watched a video where people went through the usual steps to make pho/Bun bo hue broth but added the soup base to speed up the process. I'm not entirely convinced yet but may order some to try out. Regardless, it probably cannot ever be as good as a few places I know in Houston.

I have to assume the broth used for pho & bun bo hue are the same, because a restaurant wouldn't want expend the time/effort to make a separate broth just for bun bo hue which they probably sell a lot less of than they do pho.

However, they obviously add stuff to the broth to make it spicy & more beefy to use w/bun bo hue.

Maybe the bun bo hue broth base that you're interested in is intended to be used in that way . . . added to pho beef broth along w/all of the meat & other stuff . . . but not just used to imitate bun bo hue broth all by itself.

If you decide to buy some let us know how you used it & what you think of the result.

 

[sgt1372]

More binge eating . . .

Was in the mood for some Beef Chow Fun. So, I bought some for take out to eat at home.

Can't have beef chow fun w/o some "gai lot" (Chinese mustard) so I made some to use along w/some light soy sauce.

However, I discovered long ago that the "gai lot" that I grew up using was never "Chinese" to begin with. It was English.

It's Coleman's mustard that was used in Hong Kong (when it was a British colony) & transported to SF where it's been used since I was a kid in the 50's.

There is no other mustard flavor like Coleman's. It's like Best Food Mayo & Heinz Ketchup. There is NO substitute!!!

 

[ron finkbeiner jr]

This is what I've been eating.

 

[Murphjd25]

Just a Tuesday night. The boss wanted tenderloins and lobster

 

[pease]

A couple of the grandsons want to come over for dinner so some yellow potatoes and T bones.

With my favorite knife.

 

[Synov]

Back to lowly Merican cuisine

Wagyu onion burger with onion rings and roasted brocolette

 

[yoko]

Back to lowly Merican cuisine

Wagyu onion burger with onion rings and roasted brocolette

View attachment 2637014

That looks phenomenal

I want!!!!

 

[Synov]

That looks phenomenal

I want!!!!

They're actually really easy to make. Just cut an onion into thin slices, smash them into the meat on one side, put the burger meat side down in a cast iron pan on high heat with no oil, use hands or spatula to push the burger down, season (I use Maggi seasoning and black pepper), flip when ready, smash into pan again. As easy as making a regular burger in a pan but better.

 

[sgt1372]

Lunch the other day . . . a Reuben sandwich w/a side salad & an extra large mug of Maui Waui:

 

[sgt1372]

Some take out that I bought today . . .

An 8 piece bag of Safeway Fried Chicken on sale for $5 & a box of Pancit (Filipino noodles) & 2# of Lechon (Filipino fried pork belly):

Just had a couple pieces of fried chicken & pancit for lunch. Going to make some ramen w/veggies & top it w/a couple pieces of lechon.