Foodies BS Thread.

rain today. so no jogging. time to cook.

went back to my roots and made some chinese dishes my stepdad taught me.

shrimp in lobster sauce..and steam chinese broccoli.

 

I have never even considered freezing an egg before right now. So, thanks.

That said, I didn't know you could freeze bacon until a couple years ago....so, I'm kind of a dipshit some times

 

That was my thought too.

There's *some* air in an egg that could be compressed a bit as the water in the whites expanded, but not enough I'd think.

However, if there's no definitive answer on this by the time I get home tonight, I'm so putting an egg in a tupperware and putting it in the freezer and timing it.

 

i have. but i cracked them and put them into a baggie. froze them solid for camping. worked fine.

 

From reading the pages Weesa linked, yes.

 

Sooooo....chicken was on sale at the local megamart when I went shopping this morning...$1.29 a pound

Wonder what I'm having a lot of this week...

 

Fried egg & bacon sandwich cooked over the fire a few weeks ago at the lake.


Was in Chicago this week and hit a Lou Malnati's, so of course I'm working on a Chicago deep dish for dinner. Pics if it turns out well.

 

wanted to share my passion for cooking with my fellow foodies, i made some homemade shrimp fettuccine alfredo tonight for my girlfriend and family

 

Very, very nice!

Home-made pasta is something I've never taken the time to do. If I ate it a lot more frequently or had specific needs for it, I prolly would. But as Joe Sixpack that eats pasta maybe once or twice a week *tops* the store-bought is fine 99.9% of the time, even if everything ELSE in a dish is ingredient-level

 

Pizza was good. Crust was harder than Lou's, I probably overcooked it a bit. I'm working in a cast iron skillet, but I might try to pick up an aluminum one.

 

So, I have like 15 pounds of ground venison in my freezer. I also have an affinity for breakfast sammiches.

I figured it would not only be healthier to make my own, but probably tastier. And cheaper, maybe.

I thawed some venison, grabbed some english muffins to toast, some sliced cheese to melt on there. I've got a couple of silicone rounds that are the same size as the muffins, so I'll use those to cook up eggs and thin venison patties and see what I can create. Then I'll track the ingredient $ and see what it comes out to, for making 5 a week rather than hitting up Booger Fling or McDildoes. Here's how it went.

Prep: Get pans in place and ready to rock. Get things set out to use at a moment's notice.




Play with the scale a bit, decide that about 2.5 oz is the best patty size, as it still give lots of surface area for browning and is thin enough to be easy to eat & cook quickly.


I tried a couple of different temperatures and fat types. Venison is SO lean that it's actually a pain in the ass to work with if it isn't cut with something else. I ended up using a paper towel with some peanut oil soaked on it to wipe the pan between patties...had to have SOMEthing


Now, once I got the patties done, we come to the eggs. I bit my tongue and looked like a retard buying these little silicone egg rounds at BB&B the other day. First lesson:

Scrambling the egg first and putting it in, will destroy the ones on the bottom long before the thing sets enough to remove the firm. This is absolute. Tried 5 eggs doing this and they all had the same results, regardless of temperature. Also, I don't give a shit that they're silicone...eggs are molecular fucking glue. Spray your rounds with non-stick cooking spray or pay the consequences.

One I figured this out and simply cracked an egg into the round and let it cook for a while, then removed the round and flipped normally, it worked pretty well.

Quick nuke of the ingredients right before assembly


Bang


Important lessons learned from this:

1. This is surprisingly yummy. Just a wee bit of seasoning on the venison is enough. I could also see making a sausage seasoning and mixing it in would be pretty darn good too.

2. My kitchen looks like a grenade went off in it. I literally have to take apart my stove to clean it. I've never seen this much mess from pan-searing some meat patties before. Holy balls.

3. Under budget, check. Really nummy, check. Would I actually do this at 0615 before work? Not if you put a gun to my head.

Fun project, and as a fun side-effect I have a bunch of cooked and ready to go venison sliders for the week. But a giant PITA to clean up from and it took a LOT longer than I had anticipated to make.

 

I never thought of using the glass stove top for rolling out dough! brilliant!

 

Haha thanks, yeah its easy to clean up too

 

I went out one day and bought one of those plastic "cutting" board that you can roll up, and it was for rolling stuff out, it had sizes on it for like if u were rolling out a pizza and the different sizes

 

On the subject of pizza... here's a take home cheese pie from a great local place called Pizza John's. Dressed up with diced garlic, peppers, onions, pepperoni and sriracha. Paired with an iced cold beverage, one of my favorite meals.

 

That's lookin' mighty purty right there

 

How was it? I drive for a living and can't find one to park close to.