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Mercer

Home Made Food Flex Off

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Cooking with Corona AKA Pantry Essentials 

 

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Caramelized Shallot Pasta (Shallots, Tomato Paste, Anchovies, Garlic, Chili Flake, Parsley)

 

 

 

 

 

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Lemon Turmeric Tea Cake  A friend of ours here who's into foraging gave us a bunch of lemons she got in California.

 

 

 

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Shakshuka with Feta

 

 

 

 

 

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Upside Down Blood Orange Cake (Somehow my wife scored blood oranges also).

 

 

 

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Roasted Aloo Gobi

 

 

 

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Chocolate Walnut Banana Bread

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11 minutes ago, Mercer said:

Cooking with Corona AKA Pantry Essentials 

 

IMG_3193.thumb.jpg.709d94ae77f504ff0d07ccb263ab9b82.jpg

 

Caramelized Shallot Pasta (Shallots, Tomato Paste, Anchovies, Garlic, Chili Flake, Parsley)

 

 

 

 

 

IMG_3214.thumb.jpg.4152f5da1bfeb5f316b3b3cc3bce42f9.jpg

 

 

Lemon Turmeric Tea Cake  A friend of ours here who's into foraging gave us a bunch of lemons she got in California.

 

 

 

IMG_3235.thumb.jpg.886146ccae0e0241800ecd80af319448.jpg

 

Shakshuka with Feta

 

 

 

 

 

IMG_4169.thumb.jpg.3752c851dd31396ddafcd3a5f77c86ba.jpg

 

Upside Down Blood Orange Cake (Somehow my wife scored blood oranges also).

 

 

 

IMG_3366.thumb.jpeg.409e595f1cfeee07ca58313bd0a3e617.jpeg

 

Roasted Aloo Gobi

 

 

 

IMG_7016.thumb.JPG.2625454075c2f63103659118ebf648d2.JPG

 

 

Chocolate Walnut Banana Bread

Fuckin flex, v dope

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86EE6913-1DB6-4AD5-AC5E-C2C6C51D0CDE.thumb.jpeg.19f14231816d5539db8681d60d7d9844.jpeg

escargot a la bourguignonne going down this weekend

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Posted (edited)

@Mercer my holiday, try my best meals- cannot  even come close to your corona meals. 
 

that all looks delicious 

Edited by SMdoubleXL

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Fired up the grill on the weekend and somehow managed to make something decent out of the worst bit of brisket I’ve ever cooked haha 

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So I finished the beans and after you give a tejano beans hes gonna want some rice. And after you make some rice hes gonna say what about some protein and so here we are. Pinto bean spanish rice picadillo bowl.

 

It was blurry and I was hungry. 

 

Bonus lock down supplies.

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10 hours ago, where said:

Fuckin flex, v dope

 

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Woooooooooo!

 

9 hours ago, SMdoubleXL said:

@Mercer my holiday, try my best meals- cannot  even come close to your corona meals. 
 

that all looks delicious 

I'm just in here to take credit for my wife's cooking.

 

giphy-downsized-large.gif.0207cd5d712a1b8015768a558b764ab5.gif

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Shepherd’s Pie with Kobe Beef & real mashed potatoes.

 

I’m debating whether to just eat as-is, or layering and baking it.

 

 

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Some leftover corn from the other day, haha. Chipotle pepper carrots, and parmesan breadcrumbs on some pork chops. 
 

If you haven’t caught on i put chipotle pepper on fucking ever-ree-thang. 
 

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Edited by abrasivesaint
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On 3/19/2020 at 10:36 PM, Drue_Down said:

I really need to upgrade my BBQ game. I do the Tim Ferris 4-hour body / slow-carb lifestyle: no carbs, no sugar, lots of meat 🍖 🥩, beans, and certain veggies.

 

The problem is I cook a ton of food for myself, my wife is a more of a Mediterranean dieter, my kids are finicky as fuck, so they don’t eat what I cook. (My wife can’t cook for shit, she struggles with those hello fresh type kits too 🙄)

 

I’d love a good smoker or a Green Egg, but cooking 4-7 lbs of meat would force me to freeze leftovers. Perhaps I should just hand them out at stop lights  to the homeless.

Get the egg, bro. Once upon a time I was at least in my own head heavy into the grilling/smoking game. My old man used to do competitions and co-founded a local bbq spot in town. The eggs are the way. 

 

On 3/19/2020 at 11:00 PM, diggity said:

@Drue_DownI just got a masterbuilt electric smoker.

https://www.amazon.com/gp/product/B078483MRB/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1

i know i know...electric with wood chips. Heres the deal. Those butts took 21ish hours to cook. I'm not going to tend firewood or charcoal or any of that shit for that long. 

So far its been pretty good and I don't have any regrets .

 

Next grill I get, will probably be a big green egg but I saw one of these in action a little while back that seems pretty bad ass.

I'm sick of all these metal grills fucking rusting out after 3-5 years of use. I feel like ceramic is my only choice but they want so much for those things. Even the komodo joe's - the knockoff of it, have gotten really pricey. I keep a cover on my grill and don't really use it a ton. Grills are costing as much as an oven/stove. If people only got 5 years out of an oven, they would be up in arms over it but some how we pay that much for grills that have way less tech in them and they just fall apart. sorry for the rant, it just pisses me off to no end.

 

A studio I went to was using one of these the other day and had nothing but good to say about it. 

 

 

No. (And if done right, you shouldn't’ need to do much tending at all, with the egg, or any other high quality smoker)

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2 hours ago, NightmareOnElmStreet said:

Props for this but I’m gonna need a slice shot homie.

Suppose I should have but we tore into that after letting it rest and less than 24hrs later it's gone.  

That was a 1st attempt.  Had a nice ring but bark could have been better.   Weber kettle, charcoal snake, aluminum foil pan of water.  I checked the temp frequently but it held  pretty steady throughout, so only had to open the lid to add moisture here and there.

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1 minute ago, One Man Banned said:

Suppose I should have but we tore into that after letting it rest and less than 24hrs later it's gone.  

That was a 1st attempt.  Had a nice ring but bark could have been better.   Weber kettle, charcoal snake, aluminum foil pan of water.  I checked the temp frequently but it held  pretty steady throughout, so only had to open the lid to add moisture here and there.

What sort of rub did you make for it? Also, what type of wood did you smoke it with?

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5 minutes ago, misteraven said:

What sort of rub did you make for it? Also, what type of wood did you smoke it with?

Nothing but salt and pepper, needed to be a bit more liberal to build a good bark.  Wood was maybe 85-90% hickory with some cherry I wanted to use up.

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2 hours ago, One Man Banned said:

Nothing but salt and pepper, needed to be a bit more liberal to build a good bark.  Wood was maybe 85-90% hickory with some cherry I wanted to use up.

A book I have on the subject says that very course salt and pepper are key to the bark. That is helps make the smoke sort of stick to the surface which is what helps with the bark. I've experimented with also adding in a fair bit of garlic, cajun seasoning and a bit of brown sugar. Some books claim the brown sugar turns acrid or burns but I havent found that to be the case in the smoking I've done so far. Also, surprised by how much more of it is needed to give it plenty of taste. Still sometimes feel like I'm over salting but has never tasted that way when done.

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Bought a pork shoulder and attempted to play Mexico carnitas with my slow cooker. Came out decent after chop down and oven broil. Moderately happy with the results. Should not have cooked for so long and used less OJ. Looks very whyte bread in that crock pot lol. 

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One of my favorite snacks as a kid, and still is who the fuck am i kidding.
 

Little peanut butter and marshmallow sandwiches on Ritz crackers. I don’t eat them often but when i do.. i’ll eat half a damn box of these fucks. 
 

Heavier on the Fluff than the PB. 

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Edited by abrasivesaint
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