Foodies BS Thread.

Braised Corn Beef Brisket about to go in the oven for 6 hours

 

Mmmmm...I predict leftovers coming as corned beef hash.

 

Long weekend at work.....having a lazy morning off today. Whew...tuckered out. Slept like a log last night.

Feeling good and sipping a strong cup of java.


Son gave me a 10:15am breakfast time request.


Should be right on time for him, hopefully.



With coffee & cooking, comes music.

New Chris Stapleton is some good easy listening stuff in the morning. Start it off with "Untangle My Mind" and by the time "Midnight Train to Memphis" kicks in.....so will your coffee.


It ain't purty.....but it's how I roll.














Some hashbrowns always seem to be a hit with him.





Worked in some sweet onion on the bottom....and more on the top.


Hit it with peppa & this killer rub....and some Trappey's Bull for good measure. Ain't nuttin on this planet that doesn't taste better with the Bull. Know this.







Sausages & eggs on now......be right back.....



Kicked the eggs up a small notch or ten.......













A dark shadow fell over the room and a deep sleepy voice said, " We ready, Dad?".



I spun around with with his plate......"Yeah, My Boy.....we ready......I was only 2 minutes late today.....BAMSUCKA !!!!".

 

hows the ghost pepper dust??

 

Will you be my dad?

 

It's delicious.

My son & I love it.

We cut it 1/5 with this Honey dust and it works out perfectly.








All of their "wing dust" rubs are designed to be applied AFTER removing from the grill, though. They'll scorch otherwise.

It's sort of a substitute for bbq sauce. I use some fairly tasty rubs and then complement them with this "wing dust" and the flavors can be great.

Kosmos makes several versions. These two bags have lasted us forever....and that's with using it 2-3 per week.

 

Very nice knives !!


I have two Shun Classics that I use for most of my prep work. They live in a small drawer block that is hidden away somewhere in the kitchen. Everyone else in the family knows to keep their paws off that drawer block......or else. We have a block on the counter full of a knock around set of knives for family use.

I get edgy over my good blades. Speaking of which.....it's about time to send one of them back to Shun for resharpening.

My favorite of the two is the sumo santuko. Fits my hand well, slice, dice & transfer of stuff to skillet with ease.







Some good music on, one of those Shuns in hand.....and some onions & peppers to dice....therapeutic times.










My second is their Western Chef's knife.



















John Boos Block Company's blocks have served me well. They are easy on the knives and easily moved around the kitchen or deck for whatever.









Every month or so I'll use the Boos Board Wax on them in hopes of keeping them serviceable for the day when I hand them over to my son for his future family's use.

 

Very nice!! I have come close to picking up the Santuko several times. Don't really need it though. Yes I do. No I don't. Yes I do....

No one touches my Japanese knives except for me also, I hear you

 

I used to think that spending that type of money on knives was insane.

Something that rich folks did with careless abandon, lol.

Well.....I'm far, far from financially wealthy. My sister, however, convinced me to get a couple quality knives for use when I'm prepping stuff for meals. She understands how relaxing cooking can be for me at times.

On a day off...kitchen tunes engaged....perhaps a cold drink or coffee and a meal unfolds. Onions & jalapeños find their way into many things I make. Maybe it's because I enjoy their flavor.....maybe because there's therapy in the slicing.


That sumo santuko is a great size for me. I pinch grip my knives and this one sets up perfectly. Really deep blade, yet it's agile. Enough radius that rocking motions work just fine, too. If I could only have one kitchen knife.....this is the one for me. I probably should go ahead and get a second.....so when one is off to the Shun mothership for sharpening, I'll be set.

 

OK now your scaring me... I could have written most all of that myself with the exception of the santuko and then only because I don't own one. Yet LOL.

Only regret I have is that I waited so long to get them, a lifetime warranty doesn't mean so much when you get to my age LOL. You will certainly get your moneys worth out of them. And one of my sons mine.

Yeah especially for prep work once get used to them it is hard to go back.

Did a tri-tip the other night, first one for me, on the smoker then seared it, and then rested it until internal temp of 138°



For the left overs wanted to have it taste like it was run through the garden kicking and mooing the whole way with lots of fresh flavors. Normally I use the end grain chopping block for the Japanese knives but in this case cutting leaves off parsley and cilantro don't cut directly into the board.



Veg prep knife made short work out of the job, any of my traditional knives would still be working on it. Parsley, cilantro, avocado, lemon juice, green onions, sour cream, olive oil, warmed up tri-tip and success

 

Wow. Nice TT leftovers treatment.

 

Wow.


That tri-tip looks absolutely delicious.


I've just discovered those 2-3 years ago and am glad for it.

Super idea for the leftovers, too.

 

Thanks! Yeah some random guy on the internet in a truck forum taught me how to cook TT, proper like and all

 

haha

 

anyone ever make homemade marshmallows? I had an epic fail the other day, Ive made them before and this time I followed a different recipe. This recipe didnt bother to mention DO not to stir which causes the mixture to crystalize after you pour it in the mixer I read a couple other ones and the recipe I used was a little off and missing a key ingredient. So next time Im going to use Alton Brown's marshmallow recipe.

So my intent was to copy a "smores" cookie that a guy makes locally and sells at a few select places here. Its basically a home made chunk of marshmallow with broken up graham cracker covered with a layer of chocolate. I'll try to post some pics of the second attempt

 

i've wanted to try making them. They look really good. Would be awesome for a smore's type of snack.

 

Good lord. TW is draining my bank account. I don't need any truck parts, but now it seems I need more gun stuff, and some high dollar knives... dammitt!!!!

 

AB Recipe is a good one. Should make your own graham crackers also. Use the best chocolate you can find.

 

i never thought about making the graham crackers might try it out
https://www.kingarthurflour.com/recipes/graham-crackers-recipe

 

They are really good