Foodies BS Thread.

Last few meals in the rental condo. Eating out here is expensive!





Breakfast yesterday was from a coffee stand before our hike. There's egg and bacon under the arugula somewhere!



Supper tonight is a "thanks for coming to the conference" dinner luau. Looking at their site, it would cost $135 per person. Which for a luau is kind of on the cheap side. Yikes.

 

https://youtu.be/V3vYwm1jA8M

 

Never had it...

 

It's kinda like cheese cake... With a sweet and salty crust... Very addicting

 

iHurt.

Venison/sirloin patty, havarti, smoked/pulled chuck roast, smoked Muenster, caramelized onions, roasted garlic sauerkraut, secret sauce.

 

OH MY!! That looks amazing!!

 

I used to sell them in college back when mullets and neon sunglasses were in fashion, but my 35 year-old Cutco knives are still sharp.

YMMV

 

shrimp mofongo

 

My neice sold me some cutco knives about 20 years ago and they are still going strong.

 

also agree with making your own set instead of buying a block set with knives you will rarely use. I made a Wusthof set with a paring, sandwich, 8"chef and a santoku. I want to also get a 6" chef knife as the 8" is too big for most of what I cut so the santoku gets most of the use. Keep them clean and sharp and they will last you forever.
remember, a falling knife has no handle.......

 

I have 2 filet knives that see a decent amount of kitchen work; really handy if you get large cuts of meat that you want to cut up yourself or of course if you shoot things and eat them... Which is technically just one really large cut I guess lol... They are not branded afaik I got them with a magazine subscription so I don't suppose I'm a tremendous amount of help, but I don't see a lot of filet knives in knife sets and they are very useful to me

 

I’ve been using Victorinox for the last 5 years.
12” slicer, 10”chefs, and a couple of 6” boning/filet knives. Hold an edge great and moderately priced.

 

.
Does anyone have a good recipe for ... Military Style SOS ?

We were discussing SOS at our little breakfast group and we all loved that stuff in the military (all branches present).

Do any of you all have a good and proven receipt for it ?

I may try to make it and take it to that group.

Thanks ...

 

.
...^^^... Looks great ...

 

Cold here tonight!! Ckn tortilla soup it is! Had some good spice this go around!

 

my dad (retired army) made SOS at least once a month and it was so damn good! I'll check to see if he had an actual recipe, or if it was one of those "recipe measured by a pinch of this and a sprinkle of that"

 

I use Steak-ums or some other Philly cheesesteak-style thinly sliced frozen beef. Fry up about a pound and a half in the bottom of my stock pot with garlic, onion, and Cavender's Greek Seasoning. Once the meat is cooked I add two heaping tablespoons of flour very slowly, coating evenly. Keep frying until everything browns. Add a half gallon of whole milk (2% can't cut it), bring to rolling boil, then reduce heat to a simmer and stir continually (which is a pain) until it thickens. Usually takes 15-20 minutes. I then serve over toasted crumbled ciabatta bread or leftover toasted biscuits.

Better than the DFAC.

 

https://juliassimplysouthern.com/2017/02/creamed-chipped-beef-toast-sos.htmlhttps

 

...^^^... That is an interesting article ... especially the part about ... loving and hating SOS ... at the same.

We always used to gripe about eating SOS ... but we still loved eating it ... go figure.

I will try to make some with ALL of the above listed ideas and meat options ... thanks to all who gave me some pointers ...

 

Confession: I'm finding myself screenshoting a lot of these posts/pictures/recipes for personal use!

Mahola for all the inspiration!