Looks awesome, as usual there Chef. Very nice job indeed. Aaaaaaaand now I"m hungry again........
2 I.T.P. 1 I.T.S.
-
Having trouble using the site?
Contact support
Maggie’s THE "NOM NOM NOM" THREAD
- Thread starter 1J04
- Start date
Looks awesome, as usual there Chef. Very nice job indeed. Aaaaaaaand now I"m hungry again........
2 I.T.P. 1 I.T.S.
5 toes and your bitchin? I make my shooting money being a foot model, figured a worldly fella like you would be understanding.
Probably why I shoot a rusty Argentina Mauser......
I can only post thumbnail or full size from my phone, which is how I take pics of food.
I had the ability to resize when I had to use Imgur, now I dont know how. Im open to learning.
Its savory for sure. Got the recipe from Stephen Reichlen’s BBQ bible.
Probably why I shoot a rusty Argentina Mauser......
I can only post thumbnail or full size from my phone, which is how I take pics of food.
I had the ability to resize when I had to use Imgur, now I dont know how. Im open to learning.
Its savory for sure. Got the recipe from Stephen Reichlen’s BBQ bible.
1) Don't say "savory" and "toes" in proximity. This ain't Poughkeepsie and you ain't Popeye Doyle.
2) Argentine Mausers are fine. Rust is not. Work on it.
3) I only have 9.5 myself, so I'm jealous. I'm not sure why, but I am.
4) https://www.quora.com/What-is-the-best-way-to-resize-images-without-Photoshop
Kiddo wanted steak, specifically on the grill. She likes these petite sirloins pretty well. She loves a filet and I really only do them in a pan anymore. Also, cant be buying filets everytime that girl wants steak.
Turned out great. Juicy and tender. A tad more pink than red and she mentioned she prefers them more red in the middle. Kid is 6!
Daddy promised to do better next time.......
Turned out great. Juicy and tender. A tad more pink than red and she mentioned she prefers them more red in the middle. Kid is 6!
Daddy promised to do better next time.......
Looks good to me! Your grill is EXTREMELY clean. By this time of year, my grill and Traeger look like a piece of equipment on an asphalt or roofing crew ?
It just got cleaned a few weeks ago.
Last fall at momma’s house on the grill that her ex husband left there (and apparently never cleaned) had a fire in the “drippings pan” that was scary in size before I could get it out.
So I keep it tidy to avoid that.
Geno, my daughter is home sick today with a fever. She saw your brisket above and said “that looks awesome! When do we cook one of those?”
Last fall at momma’s house on the grill that her ex husband left there (and apparently never cleaned) had a fire in the “drippings pan” that was scary in size before I could get it out.
So I keep it tidy to avoid that.
Geno, my daughter is home sick today with a fever. She saw your brisket above and said “that looks awesome! When do we cook one of those?”
I need to pan sear some sockeye!
What did you use in the pan? My bigger cast is pretty seasoned so may not need anything.
I use a bit of butter brushed on under seasonings on occasion and its darn good!
What did you use in the pan? My bigger cast is pretty seasoned so may not need anything.
I use a bit of butter brushed on under seasonings on occasion and its darn good!
Last edited:
2 hours at a high mountain lake....9 rainbows.
Weaseled and had fast-food prime rib for dinner at Boston Market, because we were making a honey-do run to Home Depot, and then got home confronted by five magnificent 2" thick pork chops, which had been in a 30+ hour brine at that point.
Resorting to our BBQd chickenology skills, which some of you may remember from a few (one?) years back, we turned this out, with an initial sear, and then a bake. We pulled them at 145º, and let them sit for 30 minutes to mellow out and redistribute the moisture.
Oh, my Lord, thank you for the blessing of swine, and I'm not being sacrilegious in the least.
It sampled very, very nicely, and I can't wait to throw some smoke on a similar bunch.
Resorting to our BBQd chickenology skills, which some of you may remember from a few (one?) years back, we turned this out, with an initial sear, and then a bake. We pulled them at 145º, and let them sit for 30 minutes to mellow out and redistribute the moisture.
Oh, my Lord, thank you for the blessing of swine, and I'm not being sacrilegious in the least.
It sampled very, very nicely, and I can't wait to throw some smoke on a similar bunch.
Last edited:
Bastidge.........(I know my comment does not do your post justice). I am humbled, and, uhhh.....tough shit.......
AND, besides.... good, God damn fine job on the grub........
AND, besides.... good, God damn fine job on the grub........
Bastidge.........(I know my comment does not do your post justice). I am humbled, and, uhhh.....tough shit.......
AND, besides.... good, God damn fine job on the grub........
That's okay, man, I'm sort of awe-struck myself. And the damned chops were less than $2/lb. Best of all, I like my new stabber-thinger, courtesy of Amazon. I'll deal with putting 3¢ into Jeff Bezos' pocket. It's nice and slicy.
The sarcastic me would say that he was saving them for fishhead stew.
But not everyone grooves on the delicate nature of whole poached fish. I find it to be an elegant presentation.
Because I have children. Lol. If it’s just me, I leave them whole
Busy day here in Hooterville with shooting ?, mowing, projects, shooting ?, gardening, etc... Pork shoulders went on at 0600. Came off just before1800. I would have included a picture of my plate, but it didn’t look nice for long. Paired with homegrown freshly dug potatoes, and applesauce made yesterday, it was delicious.
If that ain't the cat's ass. Hella job Brother !!!! The whole deal makes me meowth water. Just awesome !!
What variety basil leaf? The cheese? Goat? Cow? Camel? Damn it, Spock, we need answers!
Dang!!! Curious how they taste at that size. One slice would cover an entire BLT easy.
Who is the old fart with all the grey whiskers?
?
Who is the old fart with all the grey whiskers?
?
This I don't dispute. Jersey tomatoes rock at that size.
Hey, 1J04, you got any good poop on this technique?
All I can say is they ain't got it that good in here. This is like IMU my man. They do come up with some pretty crazy concoctions outta what they can order, but nothing near this elaborate. This is a big time no Bull Shitter, people in here that are sentenced in the 8-10 month range will opt for a year and a day in Prison to get out of here and go to the show to do easier time. It's why this little piece of hell rocks. There ain't nothing else to do. So raise hell we will.........
One pot from camping. Leftover food from the rest of the trip cooked togethere with eggs and cheese. This particular batch was shrooms, broccoli, cauliflower, in-law grown scallions, ‘maters, sausage, cubed Canadian bacon, and eggs topped with some cheddar. Won’t earn any Michelin stars with it, but let me tell you - cooked over a fire in cast iron in the mountains - it is the breakfast of the gods.
Solid white albacore tuna, minced celery, shallots, mayonnaise, lemon juice, tarragon, and a bit of black pepper: my effort.
However, the end-processor sammich maker, Backseat Driver-6, still doesn't get the concept of portions.
I was about ready to fetch a machete.
However, the end-processor sammich maker, Backseat Driver-6, still doesn't get the concept of portions.
I was about ready to fetch a machete.
No pickles? Relish? Nothing? Savage.Solid white albacore tuna, minced celery, shallots, mayonnaise, lemon juice, tarragon, and a bit of black pepper: my effort.
However, the end-processor sammich maker, Backseat Driver-6, still doesn't get the concept of portions.
I was about ready to fetch a machete.
First up we have a lobster roll and a crab roll. Also is a flight of soups starting with chowder, crab cheese, and lobster bisque. All amazing.
Looks damn good. Was in BOS today, but never left the airport. I was eating my catered meal (which was fine), but wishing I was at Connelly’s Pub with chowda’ and a Lobsta’ roll. Yum ?
Here is sushi we had for lunch last Friday. It was so amazing, we went back for the same on Saturday! Missed pics of one roll, called the Hotel del Coronado, very delicious, apologies.
First is the Coronado Roll. Topped on 1/2 with mini scallops and 1/2 with crawfish, on a california roll. A spiced mayo and soy on top and broiled. Unbelievable flavor.
Second is a Rainbow roll topped with bluefin tuna. Dont see that often as it is pricier than most want to pay (2x a normal rainbow roll) and it was delicious.
First is the Coronado Roll. Topped on 1/2 with mini scallops and 1/2 with crawfish, on a california roll. A spiced mayo and soy on top and broiled. Unbelievable flavor.
Second is a Rainbow roll topped with bluefin tuna. Dont see that often as it is pricier than most want to pay (2x a normal rainbow roll) and it was delicious.
The night of the BIG question we ate at 1500 Ocean at the Hotel del Coronado. High class as can be, unreal tastes. Didnt take a single pic. Was flying way to high to even think about such things.......
I had a seared soft shell crab, momma a giant white shrimp with ginger. Then she had lacquered sea bass and I had scallops and clams. We had a fancy bottle of Napa Suav Blanc. Its all kind of a blur....?
Saturday night we went to Bluewater Boathouse just down the way from where we stayed.
WOW is all I can say. Started with some delicious sourdough and then we ordered some ceviché. Different than any I have had and it was very good.
Momma ordered sauted sanddap with scalded spinach and some fresh veggies sliced julienne and sautéd.
I had seared diver scallops served on a bed of goat cheese grits with fresh grean beans and fire roasted corn. I still havent figured out the green sauce, and it was awesome.
I am determined to figure out how to make scallops like that. I love scallops and these were in the top 2-3 I had ever had.
I had a seared soft shell crab, momma a giant white shrimp with ginger. Then she had lacquered sea bass and I had scallops and clams. We had a fancy bottle of Napa Suav Blanc. Its all kind of a blur....?
Saturday night we went to Bluewater Boathouse just down the way from where we stayed.
WOW is all I can say. Started with some delicious sourdough and then we ordered some ceviché. Different than any I have had and it was very good.
Momma ordered sauted sanddap with scalded spinach and some fresh veggies sliced julienne and sautéd.
I had seared diver scallops served on a bed of goat cheese grits with fresh grean beans and fire roasted corn. I still havent figured out the green sauce, and it was awesome.
I am determined to figure out how to make scallops like that. I love scallops and these were in the top 2-3 I had ever had.
Get some fresh scallops and some good, fresh cut bacon. Wrap the prawns with the bacon, tooth pick 'em, dip them in some high quality BBQ sauce and throw them on the Barbie. Then, PM me back and tell me they suck
Be sure to use the scallops up quick, they turn very quickly.
Yeah!!! Sounds awesome.
Tried to make “angels on horseback” as I watched Steven Reichlen do onece at Christmas last year. High winds screwed the barbie (its all a tribute to Barney) and I ruined em in the cast on the stovetop (couldnt get the bacon to cook right and sear the scallops).
Shall try again soon, just tough to find the time to dedicate. Will try with the bbq sauce as well. I am tweaking a homemade recipe now that should work well.
Tried to make “angels on horseback” as I watched Steven Reichlen do onece at Christmas last year. High winds screwed the barbie (its all a tribute to Barney) and I ruined em in the cast on the stovetop (couldnt get the bacon to cook right and sear the scallops).
Shall try again soon, just tough to find the time to dedicate. Will try with the bbq sauce as well. I am tweaking a homemade recipe now that should work well.
http://bluewaterseafoodsandiego.com/
Wish I had known about this place last time I was in town, have printed the menu and put it in the suitcase ready for next time. Was supposed to be later this month for our 40th wedding anniversary but Pam's mother is getting ready to check out so we are not comfortable with leaving the country at the moment, anytime the phone rings we are expecting the worse.
Wish I had known about this place last time I was in town, have printed the menu and put it in the suitcase ready for next time. Was supposed to be later this month for our 40th wedding anniversary but Pam's mother is getting ready to check out so we are not comfortable with leaving the country at the moment, anytime the phone rings we are expecting the worse.
Similar threads
