Newer Bigger Better Posted January 19, 2012 Share Posted January 19, 2012 doing a version of this right now. Such a nerd http://innatthecrossroads.com/2011/07/18/sisters-stew/ Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 19, 2012 Share Posted January 19, 2012 Unfuckwithable. I make shooters sandwiches over winter, they are amazing. 2 Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted January 19, 2012 Share Posted January 19, 2012 explain that magnificence!!!!! Quote Link to comment Share on other sites More sharing options...
crime stoppers Posted January 19, 2012 Share Posted January 19, 2012 i just ate a monstrous dinner, that i haphazardly made in a shitty hostel kitchen (for what thats worth), and i could still devour one of those sandwiches. i agree with NBB, recipe now! Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 19, 2012 Share Posted January 19, 2012 Hollow out a nice cob/sourdough; Cook up a wet mix, I use mushroom/bacon/onion/spring onion; Also like to do a potato filling - steak 'n spuds - come on! Cook some steaks; however you like to eat them - I usually cook them a little longer so you can eat the slices with your hands; Layer steak on the bottom, then filling in between (doesn't REALLY matter, but if you want it to look layered it's the best way I've found; potato mix/ steak added to the top; This is the mushroom mix one; Put them back together; Wrap nice and tight, I use baking paper, glad wrap and alfoil - I like it to be really well wrapped because of how I squash them down... I have a heavy table I made when I was younger that works perfectly - so they go under there overnight; Unwrap; Slice and serve; The ones pictures were actually a bit dry, but you can experiment. I'm going to try making individual miniatures with duck next week, I'll let you know how I go. Enjoy, it's easy and really rewarding. 1 Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted January 19, 2012 Share Posted January 19, 2012 Im thinking that thing needs cheese. The fat in the cheese would keep it from drying out too much. After the smooshing throw it in the oven for a bit to crisp up the outsides and melt the ooey gooey cheesey delishness. GOUDA. Steak and gouda. SMOKED gouda. Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 19, 2012 Share Posted January 19, 2012 That's the best part about them, you can chuck whatever you want in there. Fun dish. Nice and rustic. From memory there was cheese in the potato one, not sure, it was a while ago. Smoked gouda would go nicely. Quote Link to comment Share on other sites More sharing options...
Realism Posted January 19, 2012 Share Posted January 19, 2012 I was scrolling down waiting for them to go in a sandwich press or something :lol: That is a very cool/tasty idea, especially with some SMOKED gouda... Quote Link to comment Share on other sites More sharing options...
Doodle Posted January 21, 2012 Share Posted January 21, 2012 crappy quality...but amazing smoothie :D Quote Link to comment Share on other sites More sharing options...
McLovin Posted January 21, 2012 Share Posted January 21, 2012 ULTIMATE RIB GLAZE You’ve got your wet style ribs, you’ve got your dry style ribs, and today John Dawson of PatioDaddioBBQ.com is rolling out his somewhere-in-the-middle version featuring an ultimate rib glaze. This glaze is outstanding for adding a sweet and glossy finish to your ribs. It’s almost neutral in flavor so that it will nicely compliment the flavor and color of almost any rib rub. Barbecued ribs are typically served one of two ways — wet (sauced), or dry (rub only). I like mine either way, but I don’t often serve mine dry. Last weekend the girlies wanted ribs, and I wanted to use up some of my leftover Memphis dry rub, so I used it on three slabs of St. Louis-style spare ribs. The rub was great, but I felt that the ribs looked dull and that they needed a bit of sweetness and tang to compliment the rub. I wanted to add something that would bridge the gap between wet and dry ribs, thus the genesis of this glaze. This isn’t just for ribs. It would work very well on almost any barbecued meat. Caution: As with any finishing glaze, you need to add this during the last few minutes of cooking and watch it closely. You want it to barely caramelize and not burn. Ingredients 2 1/2 cups Demerara sugar, or any raw sugar 1 1/2 cups Water 1/2 cup Red wine vinegar 2 Tbsp Worcestershire sauce 1 tsp Sweet paprika 1/4 tsp Chinese five spice 1/4 tsp Smoked paprika 1/4 tsp Ground cayenne 1/4 tsp Nutmeg Method Combine all of the ingredients in a medium sauce pan. Bring to a slight boil over medium heat, stirring frequently until all of the sugar is dissolved. Remove from the heat, set aside, and let cool. Brush or drizzle on the ribs during the last few minutes of cooking. Add additional coats as you like. You can refrigerate the remaining glaze for up to two weeks. very nice Quote Link to comment Share on other sites More sharing options...
tiffyun Posted January 21, 2012 Share Posted January 21, 2012 oops no meal today... I really have to eat something Quote Link to comment Share on other sites More sharing options...
Guest Posted January 21, 2012 Share Posted January 21, 2012 Sorry for the crap pictures. I love me some Peruvian. Quote Link to comment Share on other sites More sharing options...
Lesbian Fisting Posted January 22, 2012 Share Posted January 22, 2012 Australian rack of lamb, cooked rare cuz I ain't no bitch, asparagus with bernaise. Quote Link to comment Share on other sites More sharing options...
KM4RT Posted January 22, 2012 Share Posted January 22, 2012 The ones pictures were actually a bit dry, but you can experiment. I'm going to try making individual miniatures with duck next week, I'll let you know how I go. Enjoy, it's easy and really rewarding. That is fucking amazing!!!!! Thanks for the pics! Mini ones sound like a great idea. Duck!! I'm thinking lamb leg steaks. Shit so many possibilities.....def doing this! 24d Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 22, 2012 Share Posted January 22, 2012 I can't help but be drawn to the asparagus w/ bernaise. All time. @KM4RT: Hopefully hitting up the minis next week, today got hectic. Everyone who has said they're doing this should definitely give it a crack, if I can do it, ANYONE can do it. Would love to see other people's takes on a shooter. Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted January 23, 2012 Share Posted January 23, 2012 What would you hollow out for the minis? Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 23, 2012 Share Posted January 23, 2012 Just a mini cob or sourdough, considering there's no cooking time apart from heating it up if so desired, doesn't really matter. Just down to taste. Might need a different squishing weight though - the table might pop the little buggers open! Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted January 23, 2012 Share Posted January 23, 2012 You're gonna make the sourdough? i've never seen baby ones Quote Link to comment Share on other sites More sharing options...
detroit red Posted January 23, 2012 Share Posted January 23, 2012 I'm just coming off of a 5 day fast. My love of food has been re evaluated.... Looks like I will be back posting in this thread... Quote Link to comment Share on other sites More sharing options...
grove rat Posted January 23, 2012 Share Posted January 23, 2012 sweet & spicy skrimps, rolls, wraps and alcohol Quote Link to comment Share on other sites More sharing options...
ValueHorse Posted January 23, 2012 Share Posted January 23, 2012 cheeseburger pizza 2 Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 23, 2012 Share Posted January 23, 2012 You're gonna make the sourdough? i've never seen baby ones No I won't, I'm time poor and my local baker is an award winning bread maker - so it sucks the motivation out of making bread when he will make me anything I can dream up anyway. @Vhorse: Damn! Quote Link to comment Share on other sites More sharing options...
ImChristeezy Posted January 23, 2012 Share Posted January 23, 2012 [/img] Round steak pounded down, cut in strips, seasoned, put a little strip of onion inside, then wrapped up with a slice of bacon around it, slow cooked for a few hours, then the juices made into a gravy to put over the home made mashed potatoes. 1 Quote Link to comment Share on other sites More sharing options...
ImChristeezy Posted January 23, 2012 Share Posted January 23, 2012 i really shouldnt be in here today... you people eat real fancy. can we add putting the recipes or how its made pics to this thread, I really need to open my mind to new things as far as food goes. Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 24, 2012 Share Posted January 24, 2012 Fair call, I made this last night, didn't take more than these photos though - so it's not exactly a step by step; It's what's called a 'Blooming Loaf' Start with a nice round cob loaf, and cut it one way - and then the other, to create the cubed effect - making sure not to cut all the way through; Thinly slice cheese that you're partial too, and that you know melts well - I went for a mixture of Havarti and Swiss; In a frypan I added a LOT of butter, spring onion, onion and a good helping of fresh basil pesto; drizzle this mixture on top; Wrap that bad boy up in alfoil and chuck into an oven at about 160c for about 25 minutes/ Open her up for another five or ten minutes - at this stage I added more cheese and a touch more mixture/ This was the finished result; 2 Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted January 24, 2012 Share Posted January 24, 2012 There is a different thread for recipes. Although i dont know why. Might do that tonght pro, but i have like 2 pounds of artisianal bacon so that is definitely going on. And i think for the last couple of minutes i'd put it under the broiler on high to crust it up a bit. Edit: AND ARTICHOKE HEARTS Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 24, 2012 Share Posted January 24, 2012 Yeah, I took her out and threw her under the grill for about five minutes to crust the top, threw some more cheese on there too. You can pull the cubes out individually, it's a really cool share meal. Had it with 300G scotch fillets, hence the lack of meat! Next one I want to do is a mushroom, bacon and sun dried combo. Do it mate, it's fuckin' easy. Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted January 24, 2012 Share Posted January 24, 2012 It's happening tonight. Im totally food gay for your recipes. No homo Quote Link to comment Share on other sites More sharing options...
theprotester Posted January 24, 2012 Share Posted January 24, 2012 Hahaha, I'm sure they love you back. Quote Link to comment Share on other sites More sharing options...
Newer Bigger Better Posted January 24, 2012 Share Posted January 24, 2012 Just made it, ill upload the pic later. Did colby jack and munster. Green and yellow sweet onions, cooked with garlic and a grip of butter. And everything else the same except i topped with bacon. I also butter sauteed some scallops too cause i had em. Quote Link to comment Share on other sites More sharing options...
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