Foodies BS Thread.

Looks great Luse!! ^^^

 

Dinner tonight, thanks for the inspiration!

 

Nice!

 

Hey Foodies, picked these up at the thrift store. How would you use them? The one on the left is about the size of a CD.

 

Since it isn't big enough to actually cook food in, I'd prolly use it to squash errant bugs and /or as a neato paperweight.

The latter, while large enough for food, wouldn't get a lot of use in my house since I have a grill and live in Florida, where I can use said grill pretty much 365 days a year.

But that's just me

 

The one with the ridges is a grilling pan. The smaller one looks good for a single pancake.

 

Mini quesadias and corn bread!

 

The little one will be good for pancakes, or even one or two eggs.
The big one is great for steaks or roasts. Heat the skillet real hot, then fry the steak on the stove top for a little bit to sear them good, then put it in the oven to finish it off.

 

Bake or broil? What temp?

 

Bake at 210 degrees untill the inside temp is about 150 degrees for steak, 160 for pork. It will keep cooking after you take it out of the oven, so don't overdo it.

 

Excellent, I'm thinking marinated pork chops

 

Anybody else making Corned Beef this weekend? I use to boil in water, last year I tried baking and I'll never boil again.

http://www.food.com/recipe/baked-corned-beef-brisket-410347

http://www.simplyrecipes.com/recipes/corned_beef_and_cabbage/

 

Hey guys, picked up a pound of shrimp at the fish market at the beach, put some old bay on some and garlic with lemon pepper on the others, grilled for few minutes and they were great.

 

Had an adventurous day in food.

Got taken to a full-bore all you can eat sushi funhouse. Full on Japanese restaurant with something like 200 different various and sundry items from still moving fresh to fully cooked.

I ran out of room after three plates....





I'm not even certain what a couple of the things I tried *were*. But they sure did taste amazing, so I'm going back!

Then, later, the wife gets a crooked hair up her ass and decides she wants stuffed peppers for dinner. So.... (I just assisted, this is 90% her handiwork)






Aaaand my phone ate the 'cooked and fresh out of the oven' pic!

Well, they were really good

 

I disagree on the temps. Steak pulled @ 125 and pork @ 140.

 

Imma gonna go with "yea, that too"

Oh, and to the temp discussion above, I find it depends on what you're cooking and how you want it done.

Sirloin steak I pull at a different doneness than a new york strip, for instance. Also cook them at different heat levels!

There is no one temp for any one kind of meat imho. Totally depends on application and what you're wanting to do with it.

 

I have no objection to that. I eat my steak rare or medium rare. I just always have to cater for family members who like it more on the well-done side, so my temps were more bad habit than what I would do for myself.
Thanks for pointing this out.

 

It's a chili kind of day

Vegetarian and probably gluten free as well. Came out AWESOME. Packed some for dinner and put some Spanish rice I whipped up with it