SMdoubleXL Posted October 11, 2020 Share Posted October 11, 2020 Same not this time, but I’ve been known to jazz up a grilled cheese with a tomatoes inside or even also a some pepperoni. Random spices. 1 2 Quote Link to comment Share on other sites More sharing options...
LUGR Posted October 11, 2020 Share Posted October 11, 2020 On 10/3/2020 at 5:38 AM, morton said: Had this last night https://smittenkitchen.com/2020/04/roast-chicken-with-schmaltzy-cabbage/ It really is a great way to eat cabbage, makes me wonder how it would work to just roast cabbage with butter. Try roasting cauliflower drizzled in olive oil and sprinkled with turmeric. 1 Quote Link to comment Share on other sites More sharing options...
morton Posted October 11, 2020 Share Posted October 11, 2020 (edited) 19 hours ago, SMdoubleXL said: i didnt want to cut them https://www.amazon.com/Joyce-Chen-51-0220-Unlimited-Scissor/dp/B0000CFLH7 I cut the ends off and save them for stock with other chicken bones. I also like to break down wings and what not a little in order to make a more orderly and comfortable eating experience. Edited October 11, 2020 by morton 1 Quote Link to comment Share on other sites More sharing options...
morton Posted October 11, 2020 Share Posted October 11, 2020 30 minutes ago, LUGR said: Try roasting cauliflower drizzled in olive oil and sprinkled with turmeric. I usually go with cumin and coriander but will try turmeric, fixing to make some halibut with allepo chili and lemon Quote Link to comment Share on other sites More sharing options...
SMdoubleXL Posted October 11, 2020 Share Posted October 11, 2020 Good looks @morton Quote Link to comment Share on other sites More sharing options...
~KRYLON2~ Posted October 11, 2020 Share Posted October 11, 2020 I'll toss some salsa, pico de gallo, or jalapenos in my grilled cheese to spice it up. I haven't tried pepperoni but that sounds delicious and I'll try that next time 1 Quote Link to comment Share on other sites More sharing options...
LUGR Posted October 11, 2020 Share Posted October 11, 2020 1 hour ago, morton said: I usually go with cumin and coriander but will try turmeric, fixing to make some halibut with allepo chili and lemon Mixing all three together would work. Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted October 12, 2020 Share Posted October 12, 2020 fresh crab meat tossed in butter/garlic in a hollowed out hogie 2 Quote Link to comment Share on other sites More sharing options...
NightmareOnElmStreet Posted October 15, 2020 Share Posted October 15, 2020 Victory brunch 4 3 Quote Link to comment Share on other sites More sharing options...
Deine Mudder Posted October 15, 2020 Share Posted October 15, 2020 looks great! Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted October 15, 2020 Share Posted October 15, 2020 3 4 Quote Link to comment Share on other sites More sharing options...
Magnum OPiss Posted October 15, 2020 Share Posted October 15, 2020 Spicin things up. Was really fucked up the other night, decided to make gourmet canned food. 3 3 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted October 16, 2020 Share Posted October 16, 2020 Ha. I knew someone who had an Italian restaurant in a good location in NYC. I'm sure the customers thought they were eating homemade ravioli and tortellini. Meanwhile they bought that shit by the bucket from Costco and threw a little cheese and chopped parsley or basil on it then charged around $20. 1 1 2 Quote Link to comment Share on other sites More sharing options...
Mercer Posted October 22, 2020 Author Share Posted October 22, 2020 Any of you fucking with these things yet, I'm on an ingredient hunt right now for this shit. Looks fucking good. 3 Quote Link to comment Share on other sites More sharing options...
Schnitzel Posted October 22, 2020 Share Posted October 22, 2020 looks great! Quote Link to comment Share on other sites More sharing options...
LUGR Posted October 22, 2020 Share Posted October 22, 2020 Fried gator nuggets. 1 1 Quote Link to comment Share on other sites More sharing options...
morton Posted October 22, 2020 Share Posted October 22, 2020 8 hours ago, Mercer said: Any of you fucking with these things yet, I'm on an ingredient hunt right now for this shit. Looks fucking good. If someone invites me to their home and serves goat I will chow down, but beyond that I don't really go in for it. @Magnum OPiss What with all the rabble regarding statues in recent months there was a petition to replace the statue of Cristopher Columbus in Cleveland's little Italy neighborhood with a statue of Ettore Boiardi AKA Chef Boyardee. 2 1 Quote Link to comment Share on other sites More sharing options...
One Man Banned Posted October 22, 2020 Share Posted October 22, 2020 Jamaican and Haitian style goat for the win. I don't make it myself often but will buy the Jamaican style a few times a year. Haitian is harder to get, Montreal or NYC. Had a take on sausage gravy and biscuits using goat that was also quite killer. That thing above looks a bit too rich for my tastes. Like I should finish the last bite and then go directly to my home toilet, do not pass go, do not collect $200. Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted October 22, 2020 Share Posted October 22, 2020 I was over looking at the post your meals super pooper thread and thought it was sad that it had died off. Then I saw this. Man, I gotta stay up on the good ol oontz man. Cheers! 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted October 22, 2020 Share Posted October 22, 2020 Just a few things from home. It's been weird not working during the pandemic shit. I have been in and out of love with cooking since the restaurant closed. I'm kinda bitter about the whole situation but, at the end of the day I get it. Got some sourdough (25% rye, 25% coarse wheat,50% white bread flour) Linguini and clams, classic. And prawn gyros 2 8 Quote Link to comment Share on other sites More sharing options...
Schnitzel Posted October 23, 2020 Share Posted October 23, 2020 Prawn Gyro looks the business! Quote Link to comment Share on other sites More sharing options...
Mercer Posted October 23, 2020 Author Share Posted October 23, 2020 Like the bake on that loaf tho, cutting through something like that with a good knife feels so good. A thick slice of that toasted with butter, or home made jams is a good weekend snack for my wake and bake when I don't wake anyone up with pots & pans. We've fed course wheat into starter but haven't tried mixing in rye. We wash and save all the glass jars we come across out of habit, and a neighbor of ours who makes jams couldn't get jars the other day and we hit her back with a few. She gave us a couple of free samples of her jam and holy shit is it good. Now we're customers, super fair price also can't complain. We all drop shit off in the front of each other's houses, no contact which sucks but it's worth it for the neighborhood barter come ups. Oven in the new place is been around the block, unbroken in by us so far so we've been copping a lot of good homemade sourdough as well. 1 1 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted October 23, 2020 Share Posted October 23, 2020 (edited) @Mercer Thanks! I typically have used rye for the starter, gets really active really quick. Also gives it a heady sour, almost vinegary. If it gets too strong I'll use ap to kind of dull it out a bit. Still messing around though. Been trying to get it dialed in tough so I can use it in the restaurant once we re open. It would be nice to not have to buy in bread. Edited October 23, 2020 by itsallafarce 1 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted October 23, 2020 Share Posted October 23, 2020 Just gonna post a few older photos Peach tartine, fresh cheese, olive oil, thyme 3 Quote Link to comment Share on other sites More sharing options...
itsallafarce Posted October 23, 2020 Share Posted October 23, 2020 (edited) Burger time! Brioche bun, mushrooms, swiss, aioli Edited October 23, 2020 by itsallafarce 1 3 Quote Link to comment Share on other sites More sharing options...
where Posted October 25, 2020 Share Posted October 25, 2020 Risotto game strong af 1 4 Quote Link to comment Share on other sites More sharing options...
Tails0nE Posted October 25, 2020 Share Posted October 25, 2020 On 10/21/2020 at 8:12 PM, Mercer said: Any of you fucking with these things yet, I'm on an ingredient hunt right now for this shit. Looks fucking good. i got a buddy i used to work with doing pop ups with these tacos out here in chicago.. apparently hes been getting ALOT of attention and people are saying his are the bomb.. every time he does a pop up tho i have my son or some other shit going on but hes been doing them like every other weekend so hopefully the next pop up i can slide and grab some pics.. 1 Quote Link to comment Share on other sites More sharing options...
fat ralphy Posted October 26, 2020 Share Posted October 26, 2020 You can also do birria de res if you aint down with the Chivo. Busted this out tonight.... 2 Quote Link to comment Share on other sites More sharing options...
DETO Posted October 26, 2020 Share Posted October 26, 2020 https://vm.tiktok.com/ZMJmAYjNP/ WE GOT SNOW, SO MADE SOME GREEN CHILI STEW... 3 1 Quote Link to comment Share on other sites More sharing options...
fat ralphy Posted October 28, 2020 Share Posted October 28, 2020 Chicken Lo Mein with Hoisin Sauzzzzzz Flex 3 1 2 Quote Link to comment Share on other sites More sharing options...
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