Foodies BS Thread.

Thank you sir! That sounds awsome!!!! Have you tried eating them as sandwiches?? like on a hogie roll? Just wondering cause that would probly be the first way i try it.

 

I have to eat it in a big honkin' bowl like you see here 'cause its generally too wet for a sandwich type deployment the way I make it.

But hey, don't let me stop ya...have at it!

 

think ill try this recipe this week! looks amazing!

 

I may have to make it this week and see how things work out! mayb throw the sausage in my new cast iron and sear it just to help break the pan in!

 

Never really order online, but I was enjoying these for about a year and now they don't carry them anywhere nearby.

 

IDK? Red lips and fingers and that shit didn't come off!

 

Planters has a sea salt and pepper one

 

I tried the Planter's. OK at best. These are freaking delicious!

 

I thought the planters was freaking loaded with pepper... to the point i could not eat them.

 

I always brown my meat either in a cast iron skillet or on the grill for a little bit before throwing it in the crock pot. It just add a little more flavor. Crock pot is convenient, but it tends to be a little bland.
My current clock pot has an aliminum insert, instead of the typical ceramic, so you can use that on the stove to brown the meat and then insert the whole thing in the crock without having to remove the meat, and still have all those juicy goodness in the bottom to cook through the whole meal.

 

I love my crock pot, we make pulld pork, mexican chicken, and a bunch of other stuff.

 

I often do too. I'll sear the pork tenderloin, like so...


before it goes in



To cook up nicely

 

^^

 

I haven't personally, and for one reason: As part of taking up cooking as a past-time, I've taken a strong belief that local, in season is almost always better for you and better tasting.

We spend about a third to a half of our food budget in any given time frame on locally grown, locally sold by local merchants, fresh food. Especially all the fruits and veggies, but also proteins ... buying from actual local farmers and butchers that are supplied by locals.

Farmers markets and buying direct from literal farmers' barns gives you amazing food if you can manage it. In a lot of urban areas, it isn't readily available. Thankfully, one of the few upsides to living where I do is 'fresh' imports from overseas at the ports AND halfway decent farms that grow almost anything you can imagine all year 'round.

 

Anybody cooking/grilling Flank Steak?

Flank steak marinaded KC Masterpiece Caribbean Jerk.

 

Looks good! I've been known to grill up a few myself.

 

Check out Clyde's restaurant crabcake recipe. I worked there years ago and even though it's 4 hours away and don't get there much,every time I go I order them. They are the best. I like to broil or bake them, don't like the fried as much. Let me know if you try to make them.


http://www.grouprecipes.com/14008/clydes-crab-cakes-courtesy-of-the-tombs.html

 

I love flank steaks, but the price down here for them is *insane*.

It isn't uncommon to see them upwards of $6 a pound.

I won't pay that for them, I'm too cheap!

 

^^I have shel steaks now. I pan seared them, then sliced them against the grain at just above rare then threw them back into the pan with Soyaki. Really good and quick.

 

Seared snow goose with goat cheese and balsamic. Fail on the balsamic - since I didn't reduce it, it just ran down the plate and pooled. It's balsamic, but it pooled on the plate and looks like blood.