Foodies BS Thread.

I put some beef short ribs in the slow cooker on top of some oranges, onions, jalapenos, chipotle peppers. Then covered them in some sauce I made mixing beer, bbq sauce, honey, rice vinegar, mustard, and some spices. The house is starting to smell awesome. On another notes, beef prices are ridiculous, I can't wait to slaughter my cow!

Pretty shitty dull looking pic

 

Damn, Matt. Those look killer!

 

Thanks Dennis. By far the best dough I've made in a while. Thanks again for the low down!

 

I went through many pizzas to nail down that recipe. And you're welcome! Used some of your garlic tonight!

 

Got tomato sauce cookin' from fresh tomatoes. First time making tomato sauce. Can't wait for my Italian wife to make spaghetti sauce with it.

 

Have 9 doves from this morning marinating in an Asian mix - salt, sugar, soy sauce, teriyaki, ginger, garlic, Sri racha. Not sure what I'm going to do with them yet - Probably Thai-style stir fry with peppers/onions. Maybe some pineapple in there? Might even go coconut curry. Hmmm...coconut curry dove. Sounds pretty good.

 

Beef short ribs turned out awesome. Served them on a bed of butter and garlic noodles.

 

Ended up doing a General Tso's treatment on the dove. Tasted a lot like the dark-meat chicken you get at the best takeout places. I'd make it again.

 

Badasses. All of you. Especially the guy shooting dark meat out of the sky. Haha.

 

No idea if this has been posted before, but... Fish tacos made with fish sticks. Normally I wouldn't eat the nasty ass things but we had the granddaughter over, she likes that crap. With the leftovers, I had an idea - throw em on a warm corn tortilla, some chopped cabbage, pico de gallo, crema, lime juice, and cotija cheese... Tasty, Bubba. Quick way to get your fix.

 

Would eat.

 

Try it sans red anything... Use a half packet of Uncle Dans Original Southern Ranch as the only seasoning to 2 pounds regular lean ground beef, and then add whatever binder like one egg and a cup of bread crumbs and a splash of buttermilk. Cook uncovered at 350 until therm registers 140... Very good and different.

 

For the fish stick tacos... The frozen fish filets are a bit better than the sticks. Just slice them in half lengthwise before putting them on the tort. Either will do the trick though.

Also, buy the best brand you can find... I think Van DeKamps are superior to Gortons. Too much breading, not enough fish-type foodstuff in the latter.

 

I haven't been pulling my weight in this thread lately. Everything is look great!

 

Well, we did our anniversary dinner for my in-laws again. Everything always made from scratch. Here's the menu:

Cold Cock Whiskey Manhattan

Scallops w/whiskey sauce and sage potato chips

Roasted Beet and Apple soup w/sour cream swirl and beet chips

Crab and Avocado Salad

Drunken Fruit plate

Shrimp Quartet: Shrimp Toast w/sweet chili dipping sauce, Honey walnut shrimp in a wonton cup, Curry leaf shrimp in brown butter sauce and coconut shrimp pasta w/mango salsa

French onion stuffed meatball on sourdough toast w/mushroom chips

Mimosa Jello Shot

Lobster beignet with yum yum sauce and champagne cocktail

Smoked Lobster Stew

Beef Short Rib w/wild mushroom risotto

Sticky toffee pudding w/homemade vanilla brandy ice cream.


Bon Appetit!

 

Thanks!

 

Holy Sh!t that's a meal ^^^^^

 

.. I made an egg this morning for breakfast..

 

Easy as it gets Mac & Cheese

This is enough for a family of 4 dinner, plus leftovers (which are really good, btw… almost better as leftovers).

Ingredients

12 oz of dry medium elbow mac (Barilla’s is best because the ridges help)
1.5 pounds (24 ounces which is three 8 ounce bags) shredded Tillamook Sharp Cheddar Cheese
Large white onion, chopped
3 Tbsp. Johnny's Salad Elegance (now they call it Pasta and Salad Elegance I think). I use 4 because I'm just that way
If you want a little bit of kick: 5 good size Jalapeno peppers, white insides and seeds removed with a teaspoon, sliced
If you want meat: One 14 ounce package Johnsonville Beef Brats or equivalent, sliced fairly thick
Whole Milk

Instructions

1)Boil mac in salted water for about 6 minutes until al dente. Drain. Return to pot.
2)Add chopped onion and peppers (and Brats if you want) to the macaroni
3)Season mac mixture with Johnny's.
4)Mix it all together good, right in the pot, off heat.
5)Put a layer of mac mixture on the bottom of 2 ½” deep 13 x 9 dish and cover completely with half the cheddar cheese.
6)Add another layer of mac mixture topped off with the rest of the cheese.
7)Add about 1/4 inch of milk (as viewed from side of dish at bottom, go a bit slow so you don’t put too much in… it will be soggy if you do) over top of entire dish.
8)Bake at 350 until done, about 45 minutes or until cheese on top is golden brown.

Use a knife and push along the side of the dish - if it releases from the side of the pan, it's done. Don't overcook it or it will be mushy. The top should start to brown nicely but not be all brown.

Let sit for 5 minutes before serving.

Server with Frank's Original Hot Sauce to put on top... oh yeah.

 

Wish this had pics.