Foodies BS Thread.

Looks good!!!

 

Forgot to take pictures last night but I made

Shrimp Cheviche
Scallop and mixed green Salad with a lemon vinigerett that I came up with from scratch
USDA Prime Beef Fillets that were 3" thick
Lobster Tails
Desert was grilled peaches and a scoop of Ice Cream.

 

Also here is a pic from one night last month.

Tuna Steaks - Ahi
Grilled Peppers
Portobella mushrooms stuffed with oyster mushrooms
Mixed green salad with a peanut dressing

 

Flank steak!

 

I have been wanting to get a french press to make coffee at home...

Only because my x worked at *$ and that is the "best" way to make coffee... you get more taste and what not because the oils from the coffee arent removed in the filter... So she said...

 

Gevalia is meh indeed, or was the last time I tried it. I'm super happy with my Keurig

When I brewed a pot for my late hubs, I mixed French Roast with Megda-somethingoranother espresso. Talk about putting hair on your chest! Lol

 

Even though I drink a couple of cups every day, I'm not a big coffee nut.

What I *do* do, though, is a mix. The wife likes Maxwell House breakfast blend for some reason. Even though she adds so much cream and sugar it's really not even coffee any more.

*ahem*

Anyhow, I drink it black or with a single creamer/dollop of milk. I take three heaping scoops of the Max stuff, then about the same amount of the blue bag French Vanilla roast from BJs (Berkeley & Jensen is their house brand name I think).

Pro tip that a lot of folks don't realize:

When brewing coffee, the amount of ground you use matters for only two reasons. Neither of which are what you think.

One: Amount of flavor. As is, how much coffeeness. Please note this is not strength, as in the amount of caffeine. In order to use enough grounds to really make a huge difference in the caffeine, you couldn't use a standard auto drip basket. Not by a long shot. However, if you try to get by on too little, you'll know.

Two: Bitterness. The more grounds you use, the more mellow and not bitter the brew will tastes. If you want smooth, good tasting coffee, USE MORE GROUNDS, NOT LESS.

Less grounds means bitter, acrid, acidic, nasty crap. Someone counter-intuitively, if you want smooth, tasty coffee, you should use more grounds, not less.

When I brew around 10 cups, the 'brew basket' in my pot is almost too full to brew with. And the coffee is smooth, with thorough flavor. Not bitter or 'too strong'.

Here's what I mean. Maybe 6 or 7 heaping scoops total for 9-10 cups.

 

The Keurig is really dependent on the flavor used. Some of the blends are really meh. I like a bolder roast, so the Sumatra is tasty. Black Magic is almost too bold for me, but it's a good strong base for iced coffee.

I love getting k-cups from Dunkin Donuts. I use coffee as the liquid base for my protein shakes sometimes so the keurig works for the 1 cup I need in the morning.

 

I like Durango Joe's House Blend out of Colorado as a everyday coffee.

Macy's out of Flagstaff, AZ has fantastic espresso blend and I make sure to stop by every time I'm up in the area.

Local to Phoenix I like mark ferrari coffee's Estate Blend

 

I drink strictly Blue Bottle. Don't try it. It will ruin all other coffee for you.

 

With all the coffee talk here, has anyone used coffee as steak marinade? I have heard of people using coffee grinds as a rub and also coffee as a "brine" but has never tried it.

 

I smoked a ham on a charcoal grill a million years ago & used root beer as the water vapor. ...that was some good stuff right there

 

Some grilling from last weekend:
Saturday: Rib-eyes.
With rib-eyes I typically don't do much in the line of marinades or spices - the natural flavors are sufficient. To do something different, on these I had a little of each: salt, pepper, paprika, worcestershire, red wine vinaigrette. These also did not have a whole lot of marble, so I brushed them with melted butter with a little lemon juice and maple syrup mixed in.
After plated, I added a little chutney sauce made up of onions, garlic, tomato, mango and a few drips and drizzles of other things. Had some home-made garlic cheese rolls with it and a garden salad.









Sunday: Burgers
Home made sirloin beef patty, portabello mushroom, bacon, egg, lettuce, tomato, onion, mayo.

 

this just inspired me to grill a steak tonight!! wife and i share a huge thick steak..heat wave right now..so it will be a backyard feast. thanks.

 

Man that's one mean looking burger and i like the rib eyes the best also, looks very good, I'm going to grill 2 boston butts tomorrow.

 

Happy 4th of July everyone! I spent my holiday like most holidays: working. Getting ready to feed 1000 people on Saturday. Here's 20 pork butts rubbed and ready to go.

 

Them some big butts man, here's the 2 i did.[[/URL][/IMG]

 

Looks good!

 

Thanks, had some home made cold slaw and pound cake with it.

 

Coffee rubbed steak is the best I've ever had. My mom makes it and it is seriously good.

I'm not a coffee drinker.