Foodies BS Thread.

The best key lime pie I ever made I hand squeezed every single one of those tiny damned limes. I'd do it again without question. It was totally worth it.

 

Troof!

 

What is that cut called?

 

Looks like what we call agujas. Means "needles" in spanish. Fatty goodness! Grill them up good over a hot flame, woo hoo!! They flame up good though cause of the fat, so don't leave them unattended!

I think they're chuck short ribs here....but don't quote me. Like I said, I've only ordered them as agujas.

 

I'm not positive these are traditional names for the cuts but here in Socal (at least at this carneceria) the short ribs are ordered as "costillas" or "costillitas" and the thicker cut as "tasajo"

 

So I have had ice cream made with peach nehi and we tried strawberry nehi once and I liked it even better... We were tasked with vanilla ice cream tonight so what do I do? Grab a creme soda that's what. It's working now and it tasted great before the churn so I have high hopes

 

Vanilla ice cream is my favorite also a big cream soda fan. Should be excellent.

 

Wanted something different than my usual burger. Decided on pineapple, bacon and hoisin. With a side of baked beans and potato salad.

 

So the ice cream had just set up when we were leaving our house and we were gonna let it finish on site but forgot salt... It just slowly all melted back to nothing so I stuck it in the freezer and when we got home I sat it all back up again and it was ready in about 30 minutes. My wife said its almost too sweet but I put it in the freezer and because of the soda it doesnt have that kinda terrible texture that homemade ice cream gets when you "refreeze" it.... Oh and I have an equally long story behind these sweet potato muffins but ill just leave this here.

 

Fried green blt on sweet potato flat bread... Close enough; I'm ready for a frost now...

 

Salmon, fried brown rice, veggies.

 

https://youtu.be/UIc7jE4TX8I

 

Definitely would have been better on a bigger sheet pan or something and let it lay truly flat. In the smoker or grilled is even better.. on a wire rack/sheet pan combo would be great too.

Poultry shears are better than kitchen shears because of the curved blade designed to slice right through those rib bones.

Chicken is done at 165, both white and dark meat, and spatchcocking allows them to reach temperature closer together so that the breasts don't dry out.

This all applies to any bird.

 

Any bird you say? I feel you mean any bird with white meat since if you cook goose or duck to 165 it belongs in the dog bowl at best haha. I hate cooking chicken btw but I had a whole one in the freezer and wanted to try something. I kind of figured after the fact, that a rack would have given additional airflow around it making it cook faster.

 

Haha I stand corrected on the temps!

I've not ventured past chickens and turkeys yet so I'll keep quiet about anything else

 

Well now I want to try some penguin... Haha

 

Need to inject them they tend to be a little dry

 

I also assume they may be a little fishy tasting... Maybe a good pairing with lemon since that goes well with fowl and fish