Foodies BS Thread.

Well said !

I'm definitely impressed with everything from the out of the box ideas to the plating and photos... and a great story!

 

Thanks homie, can always count on you for positive vibes

For reference, this was my first time grilling ever at 23 [circa April 15, 2012]. Went full send on the crust on a 1/2 inch thick ribeye. Cooked the chicken strip and vegetables over the same hot coals for the same amount of time.



Results speak. Boot leather with crust, chicken dust, and baby food purée on a stick. I was so proud of it and and I should have been, I took on something new. Unfortunately, results like that remained until 2017 when I decided it wasn’t worth it. I had learned nothing. Too much hassle. The wife and I ate out almost every meal. It wasn’t important to me. I gave up.

Fast forward to 2020 and my journey starts over, but with a much deeper sense of purpose. Every time I see her eyes light up with excitement and wonder, it reaffirms the work I put in.

It’s not shitting in the woods, drinking a case, or doing marginally dangerous stuff for the sake of manliness (recently guilty of all three), but I’m satisfied.

TW has been a huge encouragement, specifically mentioning my friendship with @bvbull200 and @bigdaddyssteelworks (Maner). All of you in all of the other threads, as well, give me so much support and inspiration. Culinary arts is a messed up placed - go poke around some of the forums for Michelin cooking and the like. It’s awful. You NON GENDER SPECIFIC ‘GUYS’ are the jam. On a biscuit. With basil. And a succulent lemon sauce.






That salmon did NOT fill me up.

 

Inspiring story, under the circumstances, but great food stuff you post!

Theres lots of stuff that is comfort food for me. I usually dont post unless its a big hearty meal. Im trying to catch up to the smoked meats guy but they got many years of experience.

 

Grilling and smoking is an art just like making gravy.. some people can and some people can't. I've spent years looking at the internet for inspiration and information... even had a blog at one time that like 6 people looked at.

I can make tasty AF food that no one outta count calories on or anything like that.. I suck at the camera. In the internet the camera is just as important as any of the other steps since you can't smell or taste.

Over on Smoking Meat Forums they freak out if you don't post the recipe step by step etc and over here it's usually just a photo with a title/description.

The grill and the smoker are just as important as the oven and the air fryer and the sous vide... it all depends on the person and their desire to learn. I will share anything that I know .. all you guys have to do is ask!

 

Im in heaven

 

That looks good! What's the seasoning on the bird?

 

In my mission to eat the most unhealthy foods I can while my wife and kids are out of town (see double cheese steak burrito and chicken cheese jalapeño pasta) tonight I made chicken parm on garlic bread with tots

 

Tostadas are flat tacos they look great

 

Johnnys seasoning salt, pepper, cumin, chili powder, paprika and a lil bit of cayenne.

 

Whats everyone's preference for donuts?

I like the old fashion chocolate.

 

Comfort food is always worth posting. End quote.

Well, not end quote. It varies so much by region and I’m always fascinated by the local ingredients. You should post more, I always appreciate what you have going on!

 

Maple Bar.

 

Jelly filled

 

Glazed, cut in half with a sausage patty, over easy egg, and a slice of American cheese.

 

Do you work in R&D for Carl’s Jr.? Cuz that sounds like something Carl’s Jr. would do.

 

Cold pasta salad!

Ingredients: Cork screw pasta, red onion, black olives, roma tomato's, genoa salami, pepperoni, parmesean cheese, basil, oregeno, italian dressing. Boil the pasta and cut/dice up all the other ingredients, mix it together and then chill in the fridge for 6 hours. I'll serve it up later with garlic knots.

If you want the full recipe with exact amounts, let me know and I'll post it or email it to you.

 

APPLE FRITTER….



Favorite donut shop?
My local is gone now, but The Fractured Prune which still exists in MD. Custom fresh donuts…YUM!

EDIT: corrected pitted to fractured.