fat ralphy Posted July 8, 2019 Share Posted July 8, 2019 I dig this thread - I am on vacation for a week but I will definitely get down for this. Quote Link to comment Share on other sites More sharing options...
aimer Posted July 9, 2019 Share Posted July 9, 2019 Few from the last month or so.. Pork belly cooked on kamado rotisserie, whole lamb on the spit, seafood paella and fresh caught fish curry Looking at all that good american BBQ food up there is inspiring me to get the Weber out and get grilling again now, its been a while 1 1 6 Quote Link to comment Share on other sites More sharing options...
Schnitzel Posted July 9, 2019 Share Posted July 9, 2019 Far out everybody is killing it and I'm making spaghetti Bolognese like a sucker.... Quote Link to comment Share on other sites More sharing options...
Mercer Posted July 9, 2019 Author Share Posted July 9, 2019 Serious BBQ flex going off in here @Magnum OPiss& @aimerI'll have to dig through the archives for some fire, and throw down this week. Quote Link to comment Share on other sites More sharing options...
Moe Szyslak Posted July 9, 2019 Share Posted July 9, 2019 Man i love cooking for myself and friends. Ima be up in this thread like tampons 1 1 Quote Link to comment Share on other sites More sharing options...
Mercer Posted July 11, 2019 Author Share Posted July 11, 2019 2 1 Quote Link to comment Share on other sites More sharing options...
~KRYLON2~ Posted July 11, 2019 Share Posted July 11, 2019 i gotta pick up a grill from my brothers house, I can't wait. just gotta rent a truck and I'm golden Quote Link to comment Share on other sites More sharing options...
Magnum OPiss Posted July 11, 2019 Share Posted July 11, 2019 Crown roast of lamb. Picked up 2 racks last minute on my way home from work. Frenched them and made the crown then smoked to an internal of 130f, let the carry over happen to 140f, and then tossed some porcini wild rice in the middle. 5 Quote Link to comment Share on other sites More sharing options...
aimer Posted July 11, 2019 Share Posted July 11, 2019 God damn that looks good! 1 Quote Link to comment Share on other sites More sharing options...
pissdrunkwhat?! Posted July 11, 2019 Share Posted July 11, 2019 @Magnum OPisscoming in with some style not bad on cleaning those racks up. I fucking love lamb. Quote Link to comment Share on other sites More sharing options...
Mercer Posted July 11, 2019 Author Share Posted July 11, 2019 @Magnum OPissfucking perfection. Got this bad boy in the mail last night. 1 Quote Link to comment Share on other sites More sharing options...
misteraven Posted July 11, 2019 Share Posted July 11, 2019 2 hours ago, Mercer said: @Magnum OPissfucking perfection. Got this bad boy in the mail last night. Oh shit, just realizing you didn’t have the mixer to begin with. Kudos for going all out. Quote Link to comment Share on other sites More sharing options...
Mercer Posted July 11, 2019 Author Share Posted July 11, 2019 @misteraventhe mixer itself is more than a decade old I think, we just ordered the white ice cream attachment part. Quote Link to comment Share on other sites More sharing options...
misteraven Posted July 11, 2019 Share Posted July 11, 2019 Ah, got it... Quote Link to comment Share on other sites More sharing options...
misteraven Posted July 12, 2019 Share Posted July 12, 2019 Fresh heirloom arugula, red kale and scarlet lettuce from the garden, fresh ground black pepper, fresh ground Mediterranean Sea salt, organic extra virgin olive oil, balsamic glaze from Modena, aged shredded parmesan cheese, topped with local Montana beef cooked medium rare in butter and seared on cast iron. Pretty typical summer meal for us. Tasty, healthy and quick. Satisfying, but still crisp and somewhat light. 3 Quote Link to comment Share on other sites More sharing options...
Mercer Posted July 12, 2019 Author Share Posted July 12, 2019 Reminds me of the Mooncake's go to salad, swapping out the seared tuna for beef. Quote Link to comment Share on other sites More sharing options...
misteraven Posted July 12, 2019 Share Posted July 12, 2019 Ah man, forgot about that place! Grilled squid and the mango lobster rolls were my shit. That and the beef with that chimmichurri sauce Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted July 12, 2019 Share Posted July 12, 2019 12oz 2019: Graffiti artists with prostate problems swooning over kitchen mixers. 1 2 Quote Link to comment Share on other sites More sharing options...
Mercer Posted July 13, 2019 Author Share Posted July 13, 2019 Old school like NY fats, grandma's recipes, and grandpa's gardening science. Quote Link to comment Share on other sites More sharing options...
Mercer Posted July 13, 2019 Author Share Posted July 13, 2019 Bottom of the page flex and throwback to the Slavsquat Grill (R.I.P.) 2014 1 Quote Link to comment Share on other sites More sharing options...
Mercer Posted July 14, 2019 Author Share Posted July 14, 2019 Shredded Zucchini mixed with Shredded Gruyere Cheese, bread crumbs, and chili flakes on a pizza crust. 2 3 Quote Link to comment Share on other sites More sharing options...
Mercer Posted July 14, 2019 Author Share Posted July 14, 2019 1st run was a success. 1 3 Quote Link to comment Share on other sites More sharing options...
misteraven Posted July 17, 2019 Share Posted July 17, 2019 So looks like you did a sorbet? No cream? Haven’t tried that yet, if so. Quote Link to comment Share on other sites More sharing options...
misteraven Posted July 17, 2019 Share Posted July 17, 2019 Quality ingredients... Here's what the daily raid on the coop looks like. For those that have never had a farm fresh egg, they’re wildly different than even quality eggs from the supermarket. They don’t need to be refrigerated and can last up to 3 months. If you coat them in a very light film of vegetable oil, they’ll last almost twice that. Anyhow, think something along the lines of a McDonald’s burger versus a steak burger from a nice restaurant. My kids won’t even touch store eggs anymore. 3 4 Quote Link to comment Share on other sites More sharing options...
Mercer Posted July 17, 2019 Author Share Posted July 17, 2019 18 minutes ago, misteraven said: So looks like you did a sorbet? No cream? Haven’t tried that yet, if so. Not a sorbet, it’s a home made attempt at Cherry Garcia. Didn’t explain making it in a proper step by step, but in the sequence you can see the cream first getting an orange egg yolk strained into it. The next shot is the blended cherries getting folded into that. We marinated the cherries with some sugar and threw into a pan before blending them. The shot of the cherries getting pitted/chopped was me making the cherry chunks, only regret. It was a mistake not also marinating the cherry chunks in some sugar, and maybe even a little salt because they were not crystallized, but a little too frozen the next day. The ice cream itself turned out the best I’ve ever tasted to be honest, if that attachment makes another 20 mixes it pays for itself, from then on pure high quality food profit minus some cheap ingredients. Not sure what flavor is next but it’s going down this weekend. Hot as fuck late July NYC. 1 Quote Link to comment Share on other sites More sharing options...
SukiSukiNow Posted July 18, 2019 Share Posted July 18, 2019 The difference in the yolk color when you buy free range happy chix eggs ? 5E7347F7-B4F3-47E1-A57C-2C5672613A0A.MOV 3 Quote Link to comment Share on other sites More sharing options...
misteraven Posted July 18, 2019 Share Posted July 18, 2019 1 hour ago, SukiSukiNow said: The difference in the yolk color when you buy free range happy chix eggs ? 5E7347F7-B4F3-47E1-A57C-2C5672613A0A.MOV Diet also plays into it. We free range our birds so they get an awesome variety from foraging. 1 Quote Link to comment Share on other sites More sharing options...
Magnum OPiss Posted July 18, 2019 Share Posted July 18, 2019 Vietnamese iced coffee ice cream made by my kitchenaid ice cream mixer. 2 2 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted July 18, 2019 Share Posted July 18, 2019 4 hours ago, Magnum OPiss said: Vietnamese iced coffee ice cream made by my kitchenaid ice cream mixer. Good call, was considering doing something like a Jamaican Me Crazy Coffee ice cream. 1 Quote Link to comment Share on other sites More sharing options...
Mercer Posted July 18, 2019 Author Share Posted July 18, 2019 (edited) About to hook up another zucchini dish, this zucchini probably outweighs the entire plant. I’ve been crunching numbers on the plants that save us money, only the herbs have paid off so far. Unfortunately when you have to pay for planters, bags of dirt (and sales tax) it’s just a hobby. We also expanded the balcony gardens this year pretty much guaranteeing a 2019 overall loss. Herbs by far are the best performers, and I could have just done that using an apartment window. Even this considerably productive zucchini plant (from a seed that cost pennies) is an overall loss, zucchini is cheap. As a city slicker I’ve never appreciated having actual dirt to plant in before, considering how most people just waste it on grass they mostly just look at. For now I’m stuck figuring out a tax free way to convert dirty money, into balcony dirt money and writing off the losses. Edited July 18, 2019 by Mercer Make it make sense 1 Quote Link to comment Share on other sites More sharing options...
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