yinz n'at Posted May 25, 2009 Share Posted May 25, 2009 cookin out all fucking day, kickball and ribs! Link to comment Share on other sites More sharing options...
allfreetime Posted May 25, 2009 Share Posted May 25, 2009 mushroom, tomato, jalapeno pizza from jj's I think someone mentioned pizza with honey and ranch a few days ago. Is that what's going on here? That's a great idea. Link to comment Share on other sites More sharing options...
COOTER LOOTER Posted May 25, 2009 Share Posted May 25, 2009 Birthday cake... Corn and andoullie in the cake, creole cream cheese for frosting topped with crawfish trinity reduction. Link to comment Share on other sites More sharing options...
SukiSukiNow Posted May 25, 2009 Share Posted May 25, 2009 I think someone mentioned pizza with honey and ranch a few days ago. Is that what's going on here? That's a great idea. yes it is. honey and ranch dipping sauce for the crust. Link to comment Share on other sites More sharing options...
vivouno Posted May 26, 2009 Share Posted May 26, 2009 im going to post some new and old being as I havent posted in a bit.......over time as I can, the first is some off the chain crepes from when i went to sf,i miss that place soo much. more to come later. Link to comment Share on other sites More sharing options...
SukiSukiNow Posted May 26, 2009 Share Posted May 26, 2009 went to a bbq ribs chilean sea bass mmm... schuberts inkface's lady made my dudeface a giant cookie that she claimed were sweeter than balls. she was right. it was fucking delicious. Link to comment Share on other sites More sharing options...
itsallafarce Posted May 26, 2009 Share Posted May 26, 2009 Birthday cake... Corn and andoullie in the cake, creole cream cheese for frosting topped with crawfish trinity reduction. props! this has to be the most original thing i've ever seen posted in here. Link to comment Share on other sites More sharing options...
a/s/l? Posted May 26, 2009 Share Posted May 26, 2009 i went to Mikuni in Davis, CA last night. The hamachi sashi I ordered was all hardish and sush, gross. Other rolls were bangin though. Bump chilean sea bass. And Petrole sole, if ya aint never had it. And those little "lumpia" egg roll things. Ate fresh fried one this morning. Bangin' Link to comment Share on other sites More sharing options...
itsallafarce Posted May 26, 2009 Share Posted May 26, 2009 so like i said last night i had some good ass tuna so i grilled it up. while sippin on some mojitos /nh the tuna i fucked up on it a little i'm still learnin the grill we just got. mine came out ok little over rare but the rest were medium or more. bleh. over all though it was really good today i went to the pike place market and got some fresh U10 diver scallops and some wild caught U15 gulf shrimp. grilled em up made a compound butter with parsley lemon zest garlic s&p. for the scallops i made a very simple lemon and herb vinaigrette, and i also tryed to make corn cakes turned out pretty good but i need to tweak it a bit to really get em right. Link to comment Share on other sites More sharing options...
a/s/l? Posted May 26, 2009 Share Posted May 26, 2009 fucking deliciousness Link to comment Share on other sites More sharing options...
ink face Posted May 26, 2009 Share Posted May 26, 2009 haha nohomojitos Link to comment Share on other sites More sharing options...
a/s/l? Posted May 26, 2009 Share Posted May 26, 2009 lol Link to comment Share on other sites More sharing options...
itsallafarce Posted May 26, 2009 Share Posted May 26, 2009 hahaha fucks sake Link to comment Share on other sites More sharing options...
AREANKAY Posted May 26, 2009 Share Posted May 26, 2009 Link to comment Share on other sites More sharing options...
SukiSukiNow Posted May 26, 2009 Share Posted May 26, 2009 jesus christ thats like meat fest 2009 Link to comment Share on other sites More sharing options...
SukiSukiNow Posted May 26, 2009 Share Posted May 26, 2009 i went to Mikuni in Davis, CA last night. mikunis is a chain and a fucking rip off. fuck that place! you need to go to kru in midtown sac next time. Link to comment Share on other sites More sharing options...
itsallafarce Posted May 26, 2009 Share Posted May 26, 2009 oh shit suki is all sorts of pissed off!!! Link to comment Share on other sites More sharing options...
LUGR Posted May 27, 2009 Share Posted May 27, 2009 I have never eaten sushi outside of a restaurant, so it was a treat to have it prepared homemade. three kinds of fish: bonita,salmon and red snapper Link to comment Share on other sites More sharing options...
SukiSukiNow Posted May 27, 2009 Share Posted May 27, 2009 lucky. you even had inari. Link to comment Share on other sites More sharing options...
CALIgula Posted May 27, 2009 Share Posted May 27, 2009 i went to Mikuni in Davis, CA last night. wait.....are you sure it was mikunis? there are two mikunis in sac....but i dont think there is a mikunis in davis. davis has fujis, sushi nobu and a couple other hole in the wall places. even though i had a friend that used to work at kru, ive never been there....nishiki on 16th street in downtown sac is pretty good though.:) Link to comment Share on other sites More sharing options...
tucksoe Posted May 27, 2009 Share Posted May 27, 2009 props! this has to be the most original thing i've ever seen posted in here. this^^ kinda like the alligator sausage cheesecake at jacquimo's but taken to a new level Link to comment Share on other sites More sharing options...
MarcoFromHouston Posted May 27, 2009 Share Posted May 27, 2009 hey itsallafarce, was it you who posted that bacon wrapped stuffed pork loin? I did a search but can't find the post/recipe/pics. I wanna try it out this weekend. props in advance! -Marco Link to comment Share on other sites More sharing options...
LUGR Posted May 27, 2009 Share Posted May 27, 2009 lucky. you even had inari. I believe that is the rice covered in a fried dough? They were really sweet so I didn't have much. Still good though. Link to comment Share on other sites More sharing options...
Drue_Down Posted May 27, 2009 Share Posted May 27, 2009 hey itsallafarce, was it you who posted that bacon wrapped stuffed pork loin? I did a search but can't find the post/recipe/pics. I wanna try it out this weekend. props in advance! -Marco I posted one too: Take a larger loin 2-4 lbs., and cut it flat - at least half inch thick, so it can be rolled up like a ho-ho. ^^^^^^ I season the inside with various spices... choose your own taste. I then topped it with gouda - but again, choose your own cheese. ^^^^^ Stuff it with veggies, or chorizo, or whatever the heck you want - I used stuffing. ^^^^^^ Roll it up, season the outside too (optional) wrap in thick arse bacon, then tie it up with butcher string. I then stuffed the ends with stuffing to prevent the cheese from leaking out. Even if you do not fill it with stuffing, it is a good idea to cap the end to prevent the innards from seeping out. I put mine in a tinfoil pan to preserve the juices and prevent the bacon from burning - but you can also just wrap the whole thing in tinfoil. Cook for about 45 mins on each side depending on weight (top, flip and do bottom) - google it, or read package - I did this last year - so I am a bit hazy on this, but i think it is 40mins per pound Eat up, fatty! Link to comment Share on other sites More sharing options...
SukiSukiNow Posted May 27, 2009 Share Posted May 27, 2009 I believe that is the rice covered in a fried dough? They were really sweet so I didn't have much. Still good though. no, it's that brown tofu skin pocket stuffed with sushi rice. i think you're talking about mochi. Link to comment Share on other sites More sharing options...
Drue_Down Posted May 27, 2009 Share Posted May 27, 2009 Mitch also sent me this for the one he made: "I kept it pretty easy. Basically get yourself a giant loin. I got mine from this meat packing place on Lake Street (i think you said you used to live here so you might know what i'm talking about). It needs to be boneless. Then you want to cut it so you can make it flat- like a piece of paper. I added fresh rosemary, thyme, garlic cloves, carmelized onions, spinach, salt, pepper, and chili powder to the insider. rolled that fucker up, and put strips of bacon around the entire thing. tied it up with butchers twine. the hardest part was cooking it. i wanted to use charcoal. i also wanted to add some applewood chips i had that i hadn't been able to use. you have to cook the pork indirectly - so if you look in that first pic i have a giant foil barrier between the coals. in otherwords - i have all the coals seperated - one pile on one side, one on the other. and about 12 inches of space between them. that is where the pork would sit. because of the bacon it just drips into the foil pain which keeps grease fires from happening. i cooked/smoked it for about an hour and fifteen minutes. temp was 150 in the middle. hope that helps. sorry so long..take pics if you do it!" Link to comment Share on other sites More sharing options...
LUGR Posted May 27, 2009 Share Posted May 27, 2009 no, it's that brown tofu skin pocket stuffed with sushi rice. i think you're talking about mochi. I was trying to describe that and didn't realize it was tofu skin. It was really sweet too. We did have red bean mochi too. I'm like ice cream mochi better though. Link to comment Share on other sites More sharing options...
SukiSukiNow Posted May 27, 2009 Share Posted May 27, 2009 mmm... mochi ice cream. Link to comment Share on other sites More sharing options...
ink face Posted May 28, 2009 Share Posted May 28, 2009 man now i want a burrito suki. Link to comment Share on other sites More sharing options...
SukiSukiNow Posted May 28, 2009 Share Posted May 28, 2009 that was good food. we need to go again. Link to comment Share on other sites More sharing options...
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