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Foodies BS Thread.

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

Page 440 of 1058
  1. May 26, 2015 at 7:45 AM
    #8781
    mjbtaco

    #8781
    mjbtaco low and slow

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    Dinner i made yesterday.

    [​IMG]
     
    mjbtaco, May 26, 2015
    #8781
  2. May 27, 2015 at 5:52 PM
    #8782
    MTgirl

    #8782
    MTgirl too many frogs, not enough princes... Moderator

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    Been kinda quiet in here lately. Grilled pork chops with zucchini and mashed potatoes
     
    MTgirl, May 27, 2015
    #8782
    Boerseun and LUSETACO like this.
  3. May 27, 2015 at 5:53 PM
    #8783
    T4RFTMFW

    #8783
    T4RFTMFW [OP] Well-Known Member

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    I've never done grilled pork chops..

    What's the cooking method on them? Heat and temp/time?
     
    T4RFTMFW, May 27, 2015
    #8783
  4. May 27, 2015 at 5:55 PM
    #8784
    T4RFTMFW

    #8784
    T4RFTMFW [OP] Well-Known Member

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    What are these?
    This shot is fantastic. Love everything about it. Looks delicious as well, kinda like that AS!
     
    T4RFTMFW, May 27, 2015
    #8784
  5. May 27, 2015 at 5:57 PM
    #8785
    MTgirl

    #8785
    MTgirl too many frogs, not enough princes... Moderator

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    About 375 to 400 for 20 minutes or until juices are clear. These were pretty thick so they were on about 30 minutes.
    Season with olive oil, pepper, rosemary and thyme before grilling.
     
    MTgirl, May 27, 2015
    #8785
  6. May 27, 2015 at 6:00 PM
    #8786
    T4RFTMFW

    #8786
    T4RFTMFW [OP] Well-Known Member

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    :thumbsup:

    Thanks dahling.
     
    T4RFTMFW, May 27, 2015
    #8786
  7. May 27, 2015 at 6:04 PM
    #8787
    MTgirl

    #8787
    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,
    You're welcome, PeePee
     
    MTgirl, May 27, 2015
    #8787
  8. May 27, 2015 at 7:01 PM
    #8788
    LUSETACO

    #8788
    LUSETACO Here for the Taco Pron

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    Yes
    Where's the gravy?! :angrygirl:
     
    LUSETACO, May 27, 2015
    #8788
  9. May 27, 2015 at 7:08 PM
    #8789
    Xaks

    #8789
    Xaks Cranky & often armed sysadmin

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    They are cheese curds.

    An odd offshoot of the cheesemaking process. They're a love or hate thing, for the most part...very rarely is someone 'meh' on cheese curds.

    I love 'em. You really can only get them locally from dairy-heavy producing areas...being a native Wisconsinite, I was spoiled. Now, they're available shipped.

    I got three pounds shipped to my door COLD in May for ~30. Flash-froze two pounds for later, split into half-pound portions. They're a rare treat :)
     
    Xaks, May 27, 2015
    #8789
  10. May 27, 2015 at 7:17 PM
    #8790
    LUSETACO

    #8790
    LUSETACO Here for the Taco Pron

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    Cheese curds are delicious. :)

    A few shots from this week, been busy.























     
    LUSETACO, May 27, 2015
    #8790
  11. May 27, 2015 at 7:47 PM
    #8791
    MTgirl

    #8791
    MTgirl too many frogs, not enough princes... Moderator

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    Gravy? On grilled pork chops? :crazy:
    Besides....gravy has glutens!!
     
    MTgirl, May 27, 2015
    #8791
  12. May 27, 2015 at 7:58 PM
    #8792
    LUSETACO

    #8792
    LUSETACO Here for the Taco Pron

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    Yes
    Furr the taters girl! Easy to make gluten free gravy.
     
    LUSETACO, May 27, 2015
    #8792
  13. May 27, 2015 at 8:02 PM
    #8793
    MTgirl

    #8793
    MTgirl too many frogs, not enough princes... Moderator

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    Last time I tried to make GF gravy it had the consistency of jell O . I'm fine with dry taters
     
    MTgirl, May 27, 2015
    #8793
  14. May 27, 2015 at 8:07 PM
    #8794
    LUSETACO

    #8794
    LUSETACO Here for the Taco Pron

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    Yes
    Nonsense. Sweat some onions, celery, carrots, a little garlic may some herbs. Then add stock of your choice, get it got then buerre mix it and instant delicious gravy.
     
    LUSETACO, May 27, 2015
    #8794
    Boerseun likes this.
  15. May 28, 2015 at 6:28 PM
    #8795
    MTgirl

    #8795
    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,
    Sounds good. How much to ship a gallon to MT? :D
     
    MTgirl, May 28, 2015
    #8795
  16. May 28, 2015 at 9:25 PM
    #8796
    T4RFTMFW

    #8796
    T4RFTMFW [OP] Well-Known Member

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    I grilled some skin on, bone in thighs today. First time. :anonymous:
     
    T4RFTMFW, May 28, 2015
    #8796
  17. May 28, 2015 at 9:31 PM
    #8797
    Xaks

    #8797
    Xaks Cranky & often armed sysadmin

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    The dark meat is the best meat

    Once you have come to the dark side, you won't want to go back (assuming you cooked them right)

    Don't get me wrong...there's something to be said for a nice pan-seared breast with a pan sauce.

    But you want slow-cooker, finger-lickin', down-home good eats type meal...you go dark meat. Slow cookin'. Braised and forever, baby.

    Your veggies are awesome. Your sauce is off the chain. Your starchy sides blend in.

    It brings the whole thing together.
     
    Xaks, May 28, 2015
    #8797
    blackhawke88 likes this.
  18. May 28, 2015 at 9:38 PM
    #8798
    T4RFTMFW

    #8798
    T4RFTMFW [OP] Well-Known Member

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    I normally pan fry or bake. And usually skinless boneless thighs. Chicken was something I didn't like throwing on the Weber since I had to pay more attention to it being cooked fully.
    Done it twice. I do love me some chicken skin cracklins..
     
    T4RFTMFW, May 28, 2015
    #8798
  19. May 29, 2015 at 5:04 AM
    #8799
    LUSETACO

    #8799
    LUSETACO Here for the Taco Pron

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    Yes
    You have an immersion blender?
     
    LUSETACO, May 29, 2015
    #8799
  20. May 29, 2015 at 1:41 PM
    #8800
    blackhawke88

    #8800
    blackhawke88 wo ai ni bao bei ^_^

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    dark meat chicken is the only chicken I will eat. Same goes for turkey. I can barely swallow even the most decently cooked white meat because I am too used to the juicy tenderness of dark meat.
     
    blackhawke88, May 29, 2015
    #8800
Page 440 of 1058

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