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Foodies BS Thread.

Discussion in 'Food Talk' started by T4RFTMFW, Apr 15, 2011.

Page 237 of 1059
  1. Jan 20, 2013 at 10:33 AM
    #4721
    DeeKay21

    #4721
    DeeKay21 Lieutenant Dan.

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    Its cookin!! :D
     
    DeeKay21, Jan 20, 2013
    #4721
  2. Jan 20, 2013 at 10:34 AM
    #4722
    Pchop

    #4722
    Pchop Beavis Killer

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    Make sure you send out pics as they progress. That looks YUMMY!!!!
     
    Pchop, Jan 20, 2013
    #4722
  3. Jan 20, 2013 at 10:41 AM
    #4723
    Boerseun

    #4723
    Boerseun Well-Known Member

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    Looks good!
     
    Boerseun, Jan 20, 2013
    #4723
  4. Jan 20, 2013 at 11:20 AM
    #4724
    TacoRun

    #4724
    TacoRun Subd for later..

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    I hate this thread. .:cool:
     
    TacoRun, Jan 20, 2013
    #4724
  5. Jan 20, 2013 at 1:37 PM
    #4725
    DeeKay21

    #4725
    DeeKay21 Lieutenant Dan.

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    All done!! Meat just fell off the bones!!

    [​IMG]

    [​IMG]
     
    DeeKay21, Jan 20, 2013
    #4725
  6. Jan 20, 2013 at 1:43 PM
    #4726
    LUSETACO

    #4726
    LUSETACO Here for the Taco Pron

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    Yes
    ^^^^ Oh holy damn.... :drool:
     
    LUSETACO, Jan 20, 2013
    #4726
  7. Jan 20, 2013 at 1:57 PM
    #4727
    Polymerhead

    #4727
    Polymerhead Well-Known Member

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    Looks great! I've never smoked a roast. Questions, if you don't mind...what was the cut of meat called on the wrapper (what type of roast)? How did you prep it and how did it turn out? Dry? Moist? Color? Smokiness? Time and temp?
     
    Polymerhead, Jan 20, 2013
    #4727
  8. Jan 20, 2013 at 6:22 PM
    #4728
    DeeKay21

    #4728
    DeeKay21 Lieutenant Dan.

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    It was a chuck roast. I just used some dry rub for seasoning and let it sit over night in the fridge. I did the ribs and roast at 212 degrees for 4 hours. The roast was a little overcooked for my liking and it came out medium well and I'd probably do 3.5 hours next time but I wanted to make sure the ribs were done. The smokiness was just right. ;)
     
    DeeKay21, Jan 20, 2013
    #4728
  9. Jan 22, 2013 at 4:47 PM
    #4729
    LUSETACO

    #4729
    LUSETACO Here for the Taco Pron

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    Daddy's sage chicken for supper tonite...

    1429E33A-8953-4DBC-8D0F-361DB4FBE768-422_fbe535a66327322c117f63d1e406ed027b4c0bc7.jpg
     
    LUSETACO, Jan 22, 2013
    #4729
  10. Jan 22, 2013 at 4:54 PM
    #4730
    AsianAnts

    #4730
    AsianAnts just an AnT

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    LT that looks so delicious!!!!!!
     
    AsianAnts, Jan 22, 2013
    #4730
  11. Jan 22, 2013 at 4:55 PM
    #4731
    AsianAnts

    #4731
    AsianAnts just an AnT

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    last night dinnner

    [​IMG]
     
    AsianAnts, Jan 22, 2013
    #4731
  12. Jan 22, 2013 at 5:03 PM
    #4732
    jjew18

    #4732
    jjew18 the Nightman cometh!

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    Added extra awesomeness to its original awesomeness.
    Cobb Salad
    [​IMG]
     
    jjew18, Jan 22, 2013
    #4732
  13. Jan 22, 2013 at 5:05 PM
    #4733
    jjew18

    #4733
    jjew18 the Nightman cometh!

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    Added extra awesomeness to its original awesomeness.
    Yum
     
    jjew18, Jan 22, 2013
    #4733
  14. Jan 22, 2013 at 5:30 PM
    #4734
    MTgirl

    #4734
    MTgirl too many frogs, not enough princes... Moderator

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    store bought crust...tsk, tsk! That does look delicious!

    Sounds easy enough, thanks.

    Tasty! :hungry:

    Taco salad?

    Bleu cheese! :goingcrazy: Take it away!
     
    MTgirl, Jan 22, 2013
    #4734
  15. Jan 22, 2013 at 5:55 PM
    #4735
    MTgirl

    #4735
    MTgirl too many frogs, not enough princes... Moderator

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    Wheeler's/Alcan 5-pack leaf springs, OME 881's, de-badged, Jungle Fender Flares, Herculined bed, HomerTaco grille, Anzo headlights, clear corners,
    Anyone ever just throw a bunch of stuff together in the hopes that it will magically turn into something wonderful? :laugh:

    I decided to make a beef stir fry tonight but had no idea what to use for spices so I just started sprinkling a little of this and that in. And it turned out all right. Now if I can just remember what all I threw in there so as to refine it a bit for next time...
     
    MTgirl, Jan 22, 2013
    #4735
  16. Jan 22, 2013 at 6:13 PM
    #4736
    jjew18

    #4736
    jjew18 the Nightman cometh!

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    Added extra awesomeness to its original awesomeness.
    Looks good as is, but just offer a tip for anyone making taco salad. As with any salad, the lettuce part is best with dressing, so for taco salad I make a dressing out of approx. 3/4 of your favorite salsa to 1/4 sour cream. Mix the dressing together and then toss your greens in it. Gives you more flavor with every bite. Play with the amount of salsa to sour cream to your liking.
     
    jjew18, Jan 22, 2013
    #4736
  17. Jan 22, 2013 at 6:14 PM
    #4737
    jjew18

    #4737
    jjew18 the Nightman cometh!

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    Added extra awesomeness to its original awesomeness.
    Yum by the way, I love taco salad.
     
    jjew18, Jan 22, 2013
    #4737
  18. Jan 22, 2013 at 7:28 PM
    #4738
    Boerseun

    #4738
    Boerseun Well-Known Member

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    I do that all the time. I never use recipes - maybe just sometime to get ideas, but then I alter it to my taste by adding what I want or what I have available at the time.
     
    Boerseun, Jan 22, 2013
    #4738
  19. Jan 22, 2013 at 7:29 PM
    #4739
    LUSETACO

    #4739
    LUSETACO Here for the Taco Pron

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    62E3C121-30D3-49B0-A45F-C5BB94E156C3-422_403a2f8bfd9460ae18e7fe0d0b8d64db6c3f274a.jpg:D
     
    LUSETACO, Jan 22, 2013
    #4739
  20. Jan 22, 2013 at 7:31 PM
    #4740
    Xaks

    #4740
    Xaks Cranky & often armed sysadmin

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    One of the 'big steps' for cooking that I've been able to see firsthand:

    Much like the PotC reference to "The Code", a recipe is more of a general guideline than a rule.

    You have a LOT of wiggle room in most recipes for most things. But, there are times and applications where absolute 100% spot-on compliance is critical. Think baking, for instance.
     
    Xaks, Jan 22, 2013
    #4740
Page 237 of 1059

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