Maggie’s THE "NOM NOM NOM" THREAD
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I don't remember disliking it, it was just unexpected. I agree about BBQ pizza and my woman and I have an ongoing "thing" about her belief that pineapple has a place on pizza.
As weird as that night was, eggs on pizza was just the middle of the night capper to it.
Veer_G , the nuances of chorizo continue to elude me. Every time I've purchased it I've gotten something different. Every time I've ordered it someplace it was a different thing each time. I understand there are style and cultural differences to it, but I feel it should get a new name when it's complete form, texture, and taste varies that much.
Just in Spain alone ...
http://embutishop.com/es/blog/50-tipos-de-chorizo-parte-i
https://translate.google.com/transl.../blog/50-tipos-de-chorizo-parte-i&prev=search
http://embutishop.com/es/blog/51-tipos-de-chorizo-parte-ii
https://translate.google.com/transl...blog/51-tipos-de-chorizo-parte-ii&prev=search
... which is to say nothing about varieties elsewhere.
We have the same discussions about pineapple on pizza at my house. I've decided to give up on that fight. At least it's obvious it's got pineapple on it. On more than one occasion I've grabbed a slice of BBQ chicken pizza that I mistook for cheese pizza.
Pineapple doesnt go on pizza. End of story.
Fortunately my girlfriend agrees.
plus she loves bbq, brisket the most.
After the first time I made her some Alaskan salmon upon my return this summer she immeadiately asked if I would be going again to get more next year.
She also supports elk hunting trips to fill the freezer.
Woman makes good decisions except me......
Fortunately my girlfriend agrees.
plus she loves bbq, brisket the most.
After the first time I made her some Alaskan salmon upon my return this summer she immeadiately asked if I would be going again to get more next year.
She also supports elk hunting trips to fill the freezer.
Woman makes good decisions except me......
After one too many times of unsuspectedly grabbing a piece of leftover pizza with pineapple on it and spitting it out we have agreed to separate pizzas vs the "pineapple on half" bullshit. Even if a pizza guy could effectively quarantine pineapple to a half of a pizza, the fucking juice still taints the whole pie.
Pineapple is great at being tropical fruit / juice, but it sucks at manly pursuits like pizza. It's the turkey of the fruit world: turkey is great as itself, but positively sucks at trying to be hamburgers, bacon, hotdogs, whatever. It even sucks at just being ground turkey until you mix it with enough real meats to make its presence worthless anyway.
For the love of all things holy, would someone please post a picture of a Standing Rib Roast or a rack of ribs or something?
Because the last few posts just leave me like....
Because the last few posts just leave me like....
Aaand we wear thongs on our feet . And eat Vegemite ( which disturbs
even Texans I found out recently ) . Ham and pineapple pizzas are
popular here too ..... Yet again I’m educated by this dump -
golden gaytime : eeewwww !!!
For the love of all things holy, would someone please post a picture of a Standing Rib Roast or a rack of ribs or something?
Because the last few posts just leave me like....
Never fear. Team America is gonna march the miscreants in here, one by one.
Frozen unicorn shit butt plugs isn't even the half of it, mister.
Cole slaw on loaded baked potatoes?! Is it the fact that your poo in the loo goes, without ado, down and out the other way through?
Meanwhile, back at the ranch....
Pepperoni can be good, once in a while, but mostly it's just a 'beef stick' with very little flavor. True pepperoni requires one to sprout beads of sweat on the forehead when consumed. If you ain't sweat'n, you ain't eat'n.
Now, a good chorizo can be very well enjoyed. But this too is something which has too much variance. Those who like a good chorizo though, should seriously check out the Hungarian sausage that is called:
Csabai (prounounced "chub-eye") [and for all you pre-verts out there, you don't have to go sideways on this one. We're talking about good food here.]
On a side note, only rocket-surgeons think that cottage cheese goes on freedom fries, with gravy. Curds are the way to go, also known in some parts as "squeeky-cheese" because of the noise/screaming sound they make when eaten. But that's another story.
Pepperoni can be good, once in a while, but mostly it's just a 'beef stick' with very little flavor. True pepperoni requires one to sprout beads of sweat on the forehead when consumed. If you ain't sweat'n, you ain't eat'n.
Now, a good chorizo can be very well enjoyed. But this too is something which has too much variance. Those who like a good chorizo though, should seriously check out the Hungarian sausage that is called:
Csabai (prounounced "chub-eye") [and for all you pre-verts out there, you don't have to go sideways on this one. We're talking about good food here.]
On a side note, only rocket-surgeons think that cottage cheese goes on freedom fries, with gravy. Curds are the way to go, also known in some parts as "squeeky-cheese" because of the noise/screaming sound they make when eaten. But that's another story.
Hadn’t eaten one of these for many , many years . Just finished
loading a batch of 300 Norma and so it’s time for a Gaytime !
Veer , this ice cream snack was first released in 1959 : I suspect
‘ Gay ‘ had a different context back then .....
loading a batch of 300 Norma and so it’s time for a Gaytime !
Veer , this ice cream snack was first released in 1959 : I suspect
‘ Gay ‘ had a different context back then .....
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It's okay, Y'all just run that freak flag up the pole for everyone to see and let it flap in the wind like old Man McGinty's ballsac. No shame at all.
<iframe width="560" height="315" src="https://www.youtube.com/embed/Cv-2Z1qrrHs" frameborder="0" allowfullscreen></iframe>
<iframe width="560" height="315" src="https://www.youtube.com/embed/Cv-2Z1qrrHs" frameborder="0" allowfullscreen></iframe>
Ham and pineapple with extra Camembert : yum !
EDIT : Veer I didn’t realise you had so much experience with other men’s ballsacs...
EDIT : Veer I didn’t realise you had so much experience with other men’s ballsacs...
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Just finished up lunch at Moreno bakery here in Brandon.
Small Cuban, pressed.
Ham, salami and mojo pork.
Pulled, not sliced.
Swiss cheese, extra pickles (Sorry, I like pickles) and mustard. No frickin mayo, lettuce or tomatoes. That's not the way to do it.
A large cafe con leche to wash it down.
Small Cuban, pressed.
Ham, salami and mojo pork.Pulled, not sliced.
Swiss cheese, extra pickles (Sorry, I like pickles) and mustard. No frickin mayo, lettuce or tomatoes. That's not the way to do it.
A large cafe con leche to wash it down.
Oh damn man. I fricken love Cuban sammiches. The next time I'm down there I have got to stay sober long enough to hunt down a Cuban, a place that would deliver some to us at the nursery would be even better!
Get it here. This is the real deal and as close as you will get it to Spain, right here in the USA
http://villabasquecafe.com/chorizo/
Thanks for the recommendation. I didn't see a link for online ordering, is it available and I'm missing it?
You got to give them a call is all. I recommend the Thin Wheel Mild (a flat roll with the chorizo formed into breakfast size sausage) . Get two wheels....about $11 per wheel with 1.4 lbs of Chorizo.
Chorizo means "sausage" so depending on the Spanish culture and region it comes from it can vary....chorizo is also slang for a juvenile delinquent. This stuff is the style that is found in most of Spain and of course in the Basque Country region of Navarra. Pete (the owner) is from the same region, Valle de Baztan, as my family.
775.884.4451
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Thanks man, that gives me a great starting point, and I'll have to try a spicy version of something.
It's certainly not haute cuisine but it's one of my favorites. A very simple Depression era meal that my dad's mother passed along to my mother. Ham and Lima bean casserole:
Topped with tomatoes, breadcrumbs, and butter
Quick and easy to make, and there's a lot of hearty nourishment for very little money. It's a great bachelor meal for any of y'all that just need something simple you can reheat and eat on for days.
Topped with tomatoes, breadcrumbs, and butter
Quick and easy to make, and there's a lot of hearty nourishment for very little money. It's a great bachelor meal for any of y'all that just need something simple you can reheat and eat on for days.
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Not a very flattering name, but I may have to try these sometime:
Two pork FAGGOTS??????????
Man that looks nice. I haven't had Aussie beef in a while, it was the nearest source for real beef in Asia and worth paying the extra for it.
Wow. "real beef"...... ?
As opposed to the 'fake beef'. Oh wait,,, you're referencing Asia so that infers that it's probably starting with dehydrated cockroach thighs, coated with smashed cobra liver and then deep-fried in monkey eyeball liquid, right?
I'm not sure which is scarier. Back to the Nom Nom Nom'ing!
Wow. "real beef"...... ?
As opposed to the 'fake beef'. Oh wait,,, you're referencing Asia so that infers that it's probably starting with dehydrated cockroach thighs, coated with smashed cobra liver and then deep-fried in monkey eyeball liquid, right?
I'm not sure which is scarier. Back to the Nom Nom Nom'ing!
Sort of like Canadian bacon, buddy. It ostensibly comes from a pig, but it ain't really "bacon" as we Ameriyanks think of it. "Beef" throughout some parts of Asia may (or scarily may not) come from a cow, but the taste and texture can vary widely. I'm obviously not casting aspersions at the Japanese and their Kobe or Wagyu.
Australian Beef at the market the other day, English Longhorn rib eye steaks about 2 - 2 1/2 inches thick, $25 / lb.
I keep mine super simple: butter beans and limas (mostly limas), ham steak cubed up, chopped green onions, and a bit of cayenne 'cause that's how MawMaw made it. It can obviously have whatever ya want in it. If I were to add more chopped veggies I'd probably sauté them in butter first to soften them up because the bake time and moisture level would probably leave them raw. As with all comfort food, it tends to get better the next day as the bean juice and bread crumbs make a nice "gravy".
I like it because most of the other family recipes I make take a lot of time, effort, ingredients, technique, etc. I can throw this one together pretty quickly and cheaply and it's done in 30mins at 350*. My other simple favorite is my MawMaw's southern goulash, which we call "SlumGully". I should be cooking some before long and I'll post that one up as well for those of y'all that like old poverty food.
Australian Beef at the market the other day, English Longhorn rib eye steaks about 2 - 2 1/2 inches thick, $25 / lb.
Damn, fairly pricey but looks nice.
Seafood prices are even worse here as most of it is exported, I prefer to catch my own when I can get the boat out.
Thanks for the info. That's my kind of eating. I could live off blackeyed peas w/ cornbread, tator soup w/ cornbread and chicken & dumplings w/ biscuits and not miss anything. Next trip back to WNC, I'll grab some livermush and show y'all what that is.
Pictures tomorrow... but just finished curing the first round of Venison Jerky that I'm getting ready to take to camp later this month. Decided to jerk an entire hind... both quarters of a doe I shot last fall.
Boned out it was about 30 pounds of venison. I did the whole thing as strips. Roasts, hocks, everything. All cut to strips.
Holy smokes, Batman! It's some of the best jerky I've ever made... or had!
Used some Cabela's Sweet Hot jerky kits to do the curing. And didn't let it cure 24 hours as they suggest. I put the venison in a VERY cold 'fridge (not far above freezing) and cured it since Sunday morning. I started the dehydrator this morning, so cured it for four days. Turning it twice a day in bowls. Making sure the salts/curing juice got on every surface of every piece. The extra time is worth it in a big way!
Also, instead of cutting it to 1/8", which I find gets too dry and crispy too fast, I cut it all a full 1/4" thick. So dried, it's now about 1/8" thick. Cured all the way through. Tender, tasty as all getup. Amazing! Only four pieces (which were really thick... closer to 3/8" thick before I started) were a bit soft. So I am letting them run another couple of hours. And ate one... just because.
This deer season, at least one doe is going to go down, just for jerky. I usually leave the little ones alone. But not this year. Camp jerky!
Also will have some bison next month... at least assuming I fill my tag! Yup, THAT hunt is less than a month away!!
Nom nom nom indeed...
Cheers,
Sirhr
Boned out it was about 30 pounds of venison. I did the whole thing as strips. Roasts, hocks, everything. All cut to strips.
Holy smokes, Batman! It's some of the best jerky I've ever made... or had!
Used some Cabela's Sweet Hot jerky kits to do the curing. And didn't let it cure 24 hours as they suggest. I put the venison in a VERY cold 'fridge (not far above freezing) and cured it since Sunday morning. I started the dehydrator this morning, so cured it for four days. Turning it twice a day in bowls. Making sure the salts/curing juice got on every surface of every piece. The extra time is worth it in a big way!
Also, instead of cutting it to 1/8", which I find gets too dry and crispy too fast, I cut it all a full 1/4" thick. So dried, it's now about 1/8" thick. Cured all the way through. Tender, tasty as all getup. Amazing! Only four pieces (which were really thick... closer to 3/8" thick before I started) were a bit soft. So I am letting them run another couple of hours. And ate one... just because.
This deer season, at least one doe is going to go down, just for jerky. I usually leave the little ones alone. But not this year. Camp jerky!
Also will have some bison next month... at least assuming I fill my tag! Yup, THAT hunt is less than a month away!!
Nom nom nom indeed...
Cheers,
Sirhr
I can see that we're gonna have to keep an eye on you. Next thing you're gonna be tellin' these people is that only Basques properly know how to make a paella terrestre. You start that up and you're gonna wind up with a headache stretched out in front of a barraca in the huerta, xiquet.
Y de migas, ¿ qué ? Hostia, presumido éste ...
The last of it... though I have some steak that's been in the freezer long enough it's probably got a bit of freezer burn. I think I may pull those out and jerk them too, while I am at at it.
More pictures coming when I pull the "Chorky" out later and sample!
Cheers,
Sirhr
Making jerky is one of my last unexplored culinary frontiers. I can see going down that rabbit hole for a good while.
We we got a nice snap of cool weather (50s-60s) which inspired a Gumbo to have on hand for my buddy visiting from Chicago:
Well, it ain't much, but we just finished making (and canning) our first batch of Pea Soup. I've never been a Pea Soup fan, due to poor experiences with it in childhood. So now, ~40 years later, and I find out My Lady loves the stuff. So we get to building a batch of it, over 3 days.
Nothing here is from a package, and when I make large things like this I prefer to stretch process' out and really get the nuances and flavors mingling.
And wow, I gotta say, this stuff is REALLY GOOD. Nothing like that which was forced upon us, as kids.
And to top it off, we loaded it into quart jars, and ran it through the pressure-canner, to boot. I say that, because I/we've done a fair bit of canning over the years, (water-bath and pressure) but this is the first time we've done any kind of soup.
Campbell's ain't got all the good ideas, eh? Onward, we trek.
Question for the crowd, here. How many of ya'll have had "canned meat"? My Aunt on the ranch used to can beef for me, and I've had canned moose a number of times. If I get the opportunity, I'm going to do some canned venison here this year.
Just thought I'd throw that out there...
Nothing here is from a package, and when I make large things like this I prefer to stretch process' out and really get the nuances and flavors mingling.
And wow, I gotta say, this stuff is REALLY GOOD. Nothing like that which was forced upon us, as kids.
And to top it off, we loaded it into quart jars, and ran it through the pressure-canner, to boot. I say that, because I/we've done a fair bit of canning over the years, (water-bath and pressure) but this is the first time we've done any kind of soup.
Campbell's ain't got all the good ideas, eh? Onward, we trek.
Question for the crowd, here. How many of ya'll have had "canned meat"? My Aunt on the ranch used to can beef for me, and I've had canned moose a number of times. If I get the opportunity, I'm going to do some canned venison here this year.
Just thought I'd throw that out there...
