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Maggie’s THE "NOM NOM NOM" THREAD
- Thread starter 1J04
- Start date
Carrot cake cupcakes and cream cheese frosting from scratch ???
Dinner tonight, chicken kabobs:
Last edited:
Had breakfast tacos for, you guessed it, breakfast.
Skipped lunch and I have a batch of chili on the stove.
Yes, mine has beans and meat in it and that's the way I like it.
Skipped lunch and I have a batch of chili on the stove.
Yes, mine has beans and meat in it and that's the way I like it.
That looks really good! You deliver, right? Just checked the Butts and cranked them up a bit. Gonna be a dandy day so 180 will probably be around 200. I'll peek at them in 5 hrs or so.
Hi,
Absolutely self explanatory lolol...
I cooked them using the new, no heat counter top then let them air simmer to appropriate consistency.
Sincerely,
Theis
Absolutely self explanatory lolol...
I cooked them using the new, no heat counter top then let them air simmer to appropriate consistency.
Sincerely,
Theis
“Scratch” ?.......what’s the Dunki’........Awwww, never mind.....
You have no soul.
"Scratch"
You know when you make cupcakes from flower, oil, eggs, sugar, etc and frosting from cream cheese, Lemons extract, butter.... You know.... all that stuff
@1J04
Is that, um, what I think it is on those butts?
It looks like what we would call our buddy Mtn Creeks girl friend.....
I cant even bring myself to say it......
I would hafta try it. Never been a big sweet meat guy. You Navy boys like yer meat a little funnier than the rest of us though.
And that from a man nurse..... ?
I have used sugar in marinades as I understand how it works on the meat and all. Just curious is that makes it taste sweet.
Is that, um, what I think it is on those butts?
It looks like what we would call our buddy Mtn Creeks girl friend.....
I cant even bring myself to say it......
I would hafta try it. Never been a big sweet meat guy. You Navy boys like yer meat a little funnier than the rest of us though.
And that from a man nurse..... ?
I have used sugar in marinades as I understand how it works on the meat and all. Just curious is that makes it taste sweet.
Copious amount of honey and then packed with brown sugar. Great glaze, great taste. Not over bearing at all regarding sweetness. You'd be surprised.
And here's where folks get into the two different hemisphere's of stance:
To use sugar, or NOT to use sugar. Or/
To use tin-foil, or NOT to use tin-foil.
LLLllllllleeettt's get reaaaaaaaaaaddddddddyyyyyy tttttooo RRRRRRRRRrrrrrrruuuuuuummmmmmmmbbbbbbblllllllllllllLLLLLLLLLLe!!!!!
annnnnndddd Start!
(myself, simply because for my palate, sugar is to be left for the desert. Neither the appetizer NOR the main should ever have any sweetness to it. And yes, a 'little' can be detected by some whom have a "too delicate" palate for noticing 'sweet'. Believe me, it's more of a curse than you think.)
With regards to desert, fine, go all-out. Deep-fry and then glaze those chocolate-coated sugar-bombs. (Calvin reference there) But with regards to caramelization and/or the Maillard Effect when cooking, let the base/primary ingredients do the actual work instead of 'covering' with a cheat/aid.
Let me put it a different way. When you have something well smoked, do you want to see a 'smoke ring' or do you want to see where someone 'rolled something' in a dye before cooking/serving? They'll both have the same/similar "look" but the outcome is VASTLY different.
I have drawn the line in the sand, and the gauntlet has hereby been thrown. Who's picking it up?
To use sugar, or NOT to use sugar. Or/
To use tin-foil, or NOT to use tin-foil.
LLLllllllleeettt's get reaaaaaaaaaaddddddddyyyyyy tttttooo RRRRRRRRRrrrrrrruuuuuuummmmmmmmbbbbbbblllllllllllllLLLLLLLLLLe!!!!!
annnnnndddd Start!
(myself, simply because for my palate, sugar is to be left for the desert. Neither the appetizer NOR the main should ever have any sweetness to it. And yes, a 'little' can be detected by some whom have a "too delicate" palate for noticing 'sweet'. Believe me, it's more of a curse than you think.)
With regards to desert, fine, go all-out. Deep-fry and then glaze those chocolate-coated sugar-bombs. (Calvin reference there) But with regards to caramelization and/or the Maillard Effect when cooking, let the base/primary ingredients do the actual work instead of 'covering' with a cheat/aid.
Let me put it a different way. When you have something well smoked, do you want to see a 'smoke ring' or do you want to see where someone 'rolled something' in a dye before cooking/serving? They'll both have the same/similar "look" but the outcome is VASTLY different.
I have drawn the line in the sand, and the gauntlet has hereby been thrown. Who's picking it up?
Helped boil these the other night:
Then whipped up some homemade Alfredo tonight with some of the extras:
Add some noodles:
And you end up with this for dinner:
Then whipped up some homemade Alfredo tonight with some of the extras:
Add some noodles:
And you end up with this for dinner:
That does look amazing. Would be awesome if you had a full recipe.
Shiskabukkaburriwellington? Fuck, I got no clue other than enough carbs to put me into a coma.
Dang Veer,
For a split second there, I thought the response had the word bukkakke in it...
I suppose it would make it creamy on the outside.
Looks like a variant of some sort of Brazilian stuffed bread to me.
This recipe looks pretty close in practice...
https://www.sooperchef.pk/stuffed-bread-with-shami-kabab/
It’s just room service from the Hilton. But after hours on the road it’s not a bad meal. Actually pretty good! The first place in while that knows what “rare” means.
Gonna have to start getting this over here. Thank God it's only 11 pages.
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The Love of my life is making sausage , onions and peppers for sausage sandwhiches . Brings back fond memories od Seaside Heights and barbecuse with my best friend since first grade . Fuck if Summer Food isn't here . I'm c ompletely into icated by the smell .
Made burnt ends for the wife as a surprise. She had a 24hr shift yesterday and those damn babies kept popping out. No sleep for her. Sent the kid to get the whole brisket while I did yard work. Wife woke from her short nap to delicious Smokey goodness. Then back to work for a short 12hr. ?
Agreed. Spend enough time on the road, and room service has its place. Hilton food is typically quite good.
Street tacos
Skirt steak, corn tortillas some fixings and some fire!
You can go all out or simple like I prefer.
Skirt steak is best but substitute what you have.
Manditory items, steak, spices, pepers., cilantro, onions and small tortillas.
Optional tomatoes, cheese, avacadoes, sour cream / crem fresh.
Marinade meat 1/2 hr or more, lime, dales, spices.
Grill medium to medium high 3-4 minutes per side.
Place in foil wrap quickly seal up tight.
Get your fixins prepped, warm your tortillas spred with a little butter and torched in a pan quickly then kept covered.
Cut your steak across the grain and serve.
Skirt steak, corn tortillas some fixings and some fire!
You can go all out or simple like I prefer.
Skirt steak is best but substitute what you have.
Manditory items, steak, spices, pepers., cilantro, onions and small tortillas.
Optional tomatoes, cheese, avacadoes, sour cream / crem fresh.
Marinade meat 1/2 hr or more, lime, dales, spices.
Grill medium to medium high 3-4 minutes per side.
Place in foil wrap quickly seal up tight.
Get your fixins prepped, warm your tortillas spred with a little butter and torched in a pan quickly then kept covered.
Cut your steak across the grain and serve.
Attachments
My wife had a carton and a half of fresh strawberries about to start going bad so I made this...
And damn was it good! Strawberry cobbler!!
And damn was it good! Strawberry cobbler!!
2 Day Rib Eye Binge! Oh Ya! Cut outta a Roast!
Had a nice BBQ today for friends and family.....
Hope you all will have a great Memorial Day
- Smoked Turkey
- Smoked Beef Ribs - MMMMMMMM
- Smoked Tri-tip
Hope you all will have a great Memorial Day
Got a brisket in the smoker. Not sure how I’m going to finish it. But I know it’s gunna be yummy.
Smoking the Prime Rib Roast!
7 hrs then pour the heat to her!
7 hrs then pour the heat to her!
Nice!!! Just putting steam to the brisket.
Lot of former Texans in northern New Mexico.
Albuquerque area food was disappointingly turist/old folk bland.
We tried to find local spots that looked popular off the highway.
Red River area had good food probably tex-new mex mix.
Our large group traveling didn't get to search out the true New Mexico food I belive.
Albuquerque area food was disappointingly turist/old folk bland.
We tried to find local spots that looked popular off the highway.
Red River area had good food probably tex-new mex mix.
Our large group traveling didn't get to search out the true New Mexico food I belive.
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