OT Foodie Thread

[EL PRESIDENTE]

Hit up a Brazilian Churscaria the other day. It was bomb, but fuck....rising prices. Had some amazing ribeye and pichana steak. The pineapple covered in cinnamon was good.

 

[crandc]

Important question. Should I spike my eggnog with bourbon or rum?

 

[donkiez]

I like bourbon better but I'm not sure it would matter in the eggnog.

 

[riverman]

She's a vegetarian, so misses out on a lot of the best stuff, but I make sue she's well taken care of!

Shiitakes make everything taste better!

 

[riverman]

Important question. Should I spike my eggnog with bourbon or rum?

brandy...absolutely the best in my view for egg nog

 

[MickZagger]

Important question. Should I spike my eggnog with bourbon or rum?

I had a couple spiced rum and egg nogs tonight. Was delicious but very rich

 

[SlyPokerDog]

Important question. Should I spike my eggnog with bourbon or rum?

 

[ABM]

My wife is getting a much deserved sleep-in day this morning. Meanwhile, I'll be making brunch for us: French toast casserole, eggs benedict, iron skillet country style red potatoes, fresh fruit, and oj. We're going to see American Underdog this evening, followed by homemade clam chowder, French bread, and brandy egg nogs while opening our presents to each other.

 

[MickZagger]

My wife is getting a much deserved sleep-in day this morning. Meanwhile, I'll be making brunch for us: French toast casserole, eggs benedict, iron skillet country style red potatoes, fresh fruit, and oj. We're going to see American Underdog this evening, followed by homemade clam chowder, French bread, and brandy egg nogs while opening our presents to each other.

 

[SlyPokerDog]

My wife is getting a much deserved sleep-in day this morning. Meanwhile, I'll be making brunch for us: French toast casserole, eggs benedict, iron skillet country style red potatoes, fresh fruit, and oj. We're going to see American Underdog this evening, followed by homemade clam chowder, French bread, and brandy egg nogs while opening our presents to each other.

If I knew you were this good at cooking and cleaning I would have married you.

 

[ABM]

If I knew you were this good at cooking and cleaning I would have married you.

Gotta admit, it all turned out better than I expected.

 

[Lanny]

Important question. Should I spike my eggnog with bourbon or rum?

Brandy. Had some last night w/brandy and fresh grated nutmeg. Don't waste your cognac but rather use a cheaper brandy since the eggnog will greatly dilute the taste of the brandy.
Rum is for scallywags like Barfo.

 

[Lanny]

If I knew you were this good at cooking and cleaning I would have married you.

But then you would have fought like cats and dogs. Personally, my money's on the cat.

 

[Lanny]

Gotta admit, it all turned out better than I expected.

View attachment 43334

Looks almost perfect except the pancakes need some butter and real maple syrup, the egg needs to be on top of the potatoes with black pepper on top and the orange juice needs maximum pulp with bits of orange juice slush from being partially or half frozen.

 

[ABM]

Looks almost perfect except the pancakes need some butter and real maple syrup, the egg needs to be on top of the potatoes with black pepper on top and the orange juice needs maximum pulp with bits of orange juice slush from being partially or half frozen.

Actually, that's a French toast casserole. The pic was taken before I added the "real" maple syrup. That's eggs Benedict. Kinda hard to see the English muffin and Canadian bacon underneath. I thought the hollandaise sauce was a bit thin. Tasted wonderful, though.

 

[crandc]

Lucia's share of eggnog is alcohol free.

 

[Lanny]

Lucia's share of eggnog is alcohol free.

My wife found some VSOP Cognic for a cheap $17/fifth so I had a couple of outstanding alcohol laced egg nogs with plenty of grated nutmeg last night.

 

[ABM]

My wife ended up sipping peach brandy while we opened up presents. I stuck with an IPA. I'm so boring.

 

[ABM]

Prime ribeye roast for New Years! That's the ticket!

 

[Shaboid]

Go to Roth's Fresh Market and get yourself some porketta the next time it's on sale. Easily my favorite roast.

 

[Lanny]

Prime ribeye roast for New Years! That's the ticket!

View attachment 43357

That's exactly what we got except ours is a four bone, the smallest size they had. I wanted a Wagyu four bone but that would have been close to two hundred dollars.
My favorite part is the bones and the gravy which I use over mashed potatoes.
Give yourself a few pinches of kosher salt on the meat at least half an hour before cooking to give it a great crust.

 

[crandc]

Making hopping John for new year. With smoked turkey rather than ham

 

[ABM]

That's exactly what we got except ours is a four bone, the smallest size they had. I wanted a Wagyu four bone but that would have been close to two hundred dollars.
My favorite part is the bones and the gravy which I use over mashed potatoes.
Give yourself a few pinches of kosher salt on the meat at least half an hour before cooking to give it a great crust.

My pellet smoker is on the fritz (auger issues) and needs repairs. If I'm not able to get to that, I'm considering oven roasting my roast? Would you? It's frozen right now, so I do have choices.

If your answer is yes, might you have a great recipe, or special way of cooking it?

 

[UncleCliffy'sDaddy]

My pellet smoker is on the fritz (auger issues) and needs repairs. If I'm not able to get to that, I'm considering oven roasting my roast? Would you? It's frozen right now, so I do have choices.

If your answer is yes, might you have a great recipe, or special way of cooking it?

My former barber’s mother used to be a cook at the Ringside. She taught me to spread a cup of finely minced garlic all over the top, then a cup of finely minced oregano, then spread a cup of rock salt over the garlic and oregano. Then into the oven at 500 degrees for 2o minutes, before lowering the oven to 325 until cooked to preference. Since “mooing” is a preferred option in our house, I pull the roast when the inner temperature is 118 degrees. That way, all tastes and preferences are catered to as far as doneness goes (working from the outside in). But I’ve learned never to let the inner temperature get past 120 degrees if I want medium rare…..

 

[ABM]

My former barber’s mother used to be a cook at the Ringside. She taught me to spread a cup of finely minced garlic all over the top, then a cup of finely minced oregano, then spread a cup of rock salt over the garlic and oregano. Then into the oven at 500 degrees for 2o minutes, before lowering the oven to 325 until cooked to preference. Since “mooing” is a preferred option in our house, I pull the roast when the inner temperature is 118 degrees. That way, all tastes and preferences are catered to as far as doneness goes (working from the outside in). But I’ve learned never to let the inner temperature get past 120 degrees if I want medium rare…..

Sounds great! Thanks!

 

[MickZagger]

My pellet smoker is on the fritz (auger issues) and needs repairs. If I'm not able to get to that, I'm considering oven roasting my roast? Would you? It's frozen right now, so I do have choices.

If your answer is yes, might you have a great recipe, or special way of cooking it?

Ive had mine 10 plus years with no issues. Are you taking care of it properly?

 

[ABM]

Ive had mine 10 plus years with no issues. Are you taking care of it properly?

Actually, no. I hadn't used in a couple of months. Somehow moisture crept into the pellet box and mushed out all of the pellets....all the way into the auger area. What that means now is, I'll have to disassemble the auger system and clean that all out. Not a terrible process, but time-consuming, nonetheless. I "may" get to that this week. I may not. If not, I'll be oven roasting my NYD ribeye roast.

 

[Lanny]

My pellet smoker is on the fritz (auger issues) and needs repairs. If I'm not able to get to that, I'm considering oven roasting my roast? Would you? It's frozen right now, so I do have choices.

If your answer is yes, might you have a great recipe, or special way of cooking it?

Rotisserie. Works great for me.
Sometimes when i want charred medium rare steak or prime rib, I'll let the steak or roast get frozen and then cook it. You have to salt it even earlier then because the salt has to draw the best juices to the surface to get a delicious crust and a frozen piece of meat takes longer to do that.
Actually, you really should measure the internal temperature but I never have. I guess I've just been lucky. 118 degrees seems like a good temperature for the internal part when taking off the rotisserie or out of the oven. Tent loosely with tin foil to allow the internal temperature to rise as the outer temperature lowers eventually the two will meet at the same temperature. I always visualize that process with the aid of my thermodynamics training in college.

 

[Lanny]

My former barber’s mother used to be a cook at the Ringside. She taught me to spread a cup of finely minced garlic all over the top, then a cup of finely minced oregano, then spread a cup of rock salt over the garlic and oregano. Then into the oven at 500 degrees for 2o minutes, before lowering the oven to 325 until cooked to preference. Since “mooing” is a preferred option in our house, I pull the roast when the inner temperature is 118 degrees. That way, all tastes and preferences are catered to as far as doneness goes (working from the outside in). But I’ve learned never to let the inner temperature get past 120 degrees if I want medium rare…..

The Ringside has the best steaks in town although Ruth's Chris Steakhouse may be just as good.

 

[ABM]

.......I always visualize that process with the aid of my thermodynamics training in college.

I'm sure you're cognizant of all that when things get a bit heated in here, as well.