Foodies BS Thread.

exactly!! i bought a FUYU persimmon tree. loved and nurtured it for 3 years until the first year it bore fruit. it was the wrong tree!! turns out it was the gushy kind of persimmon. a hiyachi..or something. i dont like those! fuyu are crunchy like apples. i went back and voiced my concern at the nursery.. they could give a fuck.

now i have a super healthy tree giving me persimmons i dont really like to eat. wife wont let me chainsaw it. i'm gonna plant a FUYU this fall.

cake was good. i quartered it and handed it out to my elderly neighbors. they loved it. i dont eat much cake.

 

I haven't posted much lately. I grill every weekend, but don't always take pictures (my wife thinks it's weird to post food photos on a truck site)

I usually do enough for several dinners during the week, and also to cut up for salads for lunch.

Pork rib roast, 2 pork tenderloins (1 dry rubbed and 1 brined) and chicken breasts


Chicken breasts done. These will be chopped for salads during the week.


Saturday night's dinner. Porterhouse and asperagus.


Plated, with a little sautéd onions. Had homemade coleslaw also on the side, but that did not make it into the picture. (I guess I can work on my presentation a little - it's all over the place. But it still tastes the same)




Pork rib roast for Sunday's lunch with carrots and bacon spinnach mac & cheese

 

Make another and ship it..... I love persimmons. And all of the trees here pretty much rotted before the first frost.

 

everything looks amazing.

i cook asparagus on the grill all the time. i've re-thought my approach and now do this.

i wash the stalks, put them in a glass casserole dish, sprinkle them with olive oil, salt..toss to coat..cover the dish with plastic wrap..stab a couple of vent..nuke it until they are crisp-tender.

then when all the meat is done grilling..i put the spurs to it. get the grill really hot. (if on my charcoal stove, i use a small fireplace shovel and move all the ambers to one side, concentrating the heatsource). then i just grill the partially cooked stalks to get a few char marks on them. they are unbelivable, and really taste great!!

doing them this way, i never get them overcooked. they still have some solid texture on them..

you seem to have it mastered tho..just offering some dumb advice. carry on please

 

^^^Thanks, I will try that!

Mine is done with butter, garlic and coarse ground pepper. I don't have them on there for too long - we like them crisp rather than mushy. Cooking first and then 'dry' grilling sounds good though.

 

Totally agree. How long do you nuke them like that to get the right cooked-ness before hitting the grill briefly for the char?

 

Hell yeah. Looks really good.

What's potatoes O'Brien...?

Also can you guys recommend me a good food processor? Large cup.

 

You should really try. They're delicious. Not sure how it's spelled, but the fooyoo (sp?) is my favorite.

 

Can't go wrong with a Cuisinart. I have a what I think is a 12 cup and it works great.

 

Got a pic? Sur La Table has a 13 cup Cuisinart on clearance for $159, down from $199.

Really interested for making baby food, among other things they're good for.

 

So, I started a new job this week (YAY!). I'm the only "IT guy" with a half-dozen programmers and one security and database specialist.

Anyhow, this company has a yearly halloween shindig at the office. Most folks go nuts in costumes, and there's a chili cookoff.

Now, since I had just started I didn't know this, I just found out today when they started showing up in costumes carrying crockpots. Here's what it ended up looking like for the chili:



Not one of these 6 recipes was below restaurant quality, and I don't mean shitty restaurants either. Each one was a very different take on chili...different meats, some with beans some without, some watery and some you could eat with chopsticks.

One was elk chili. Really.

I now have a goal. I have one year to rebuild my kitchen arsenal, and win this cookoff with a chili I design. Good news is, my room-mate LOVES chili and has volunteered to be the guinea pig.

Holy shit. Chili.

 

I'll have to get back to you on Monday on that one, but I'll definitely ask.

 

Also, I'm doubly lucky in a way, as one of the guys that made the second place chili is one of the coders I work with directly...who also is a certified brewmaster that makes his own beer at home and teaches monthly free courses at the local "learn to brew" store in town.

I've been trying to get into brewing for a couple years now, and the ex wouldn't have it. Now...

Heh. Nice to start getting some luck coming my way for a change this year. Now I gotta get lucky finding another truck!

 

Congrats with the new job Xaks!

 

Nice Xaks.

Breakfast this AM

Pan seared venison tenderloins. Never frozen.

 

Where'd you harvest that? I have never gotten a deer.

 

Gave my friend half my deer when he got skunked. He went to Texas and got this big whitetail. Double the meat of mine. He gave me half. Haha. Worked out nice since neither of us have big freezers. My wife loves venison.

 

So we made this last night...

http://123picsi.blogspot.com/2014/09/crockpot-chicken-and-dumplings-recipe.html

For a somewhat easy weekday meal this was actually good! I have it for lunch today and tried a little when I got home last night! I think next time we will add a bag of mixed veggies...

 

I almost made the same thing last night! Went a different route with chicken instead. Homemade stuffing, wax beans, spaghetti squash and sauteed chicken breasts.













And a few cold ones!