OT What Are You Cookin'/Grillin' For The 4th?

[Lanny]

Hmm. That potato salad sounds delicious. Grandma also has a recipe for her southern style potato salad. I will need to ask her about that soon.

The pasta salad is generally made with mayonnaise (sometimes Miracle Whip). Grandma would have to make 1 big batch of it with all of the ingredients except pickles. Next, she separated them into two portions, then complete with one sweet pickles and the other with dill.

I left out the celery in that potato salad. The celery and the onion provides some crunch. I also under cook the red potatoes just a tad so there's just a hint of bite to them but not like a crunchy apple kind of bite. No, it's just so they're not too mushy.

 

[Lanny]

Many things to unpack here.
One, I’m a much bigger fan of Willamette Pinot Noir than Napa or other Cali ones. To the point that I might do a wine trail next time I have some time in the NW. what’s your go-to (knowing you have a couple decades’ head start on me)
Two, do you switch up the cabbage/veggies or the spices (or both?) in your different kimchi?
You found anywhere here that does do it yourself samgyeopsal?

Kimchee means Korean style of pickle so there are many different kinds of vegetables that can be kimcheed. The most popular kimchee is the Chinese,(Napa), cabbage kimchee. WhileI love that kimchee (bachoo kimchee) it's not my favorite. The Koreans have a type of cucumber from which they make a cucumber kimchee (Oyee kimchee) which is my favorite. The also make a very popular one called ginyeep kimchee (it's a hard 'g') that's made from the pirilla leaf (from the mint family) kimchee that's delicious with those kalbi ribs I was talking about and some sticky rice. I guess my real favorite is a kimchee made from watercress but from experience I know you have to use new growth very tender watercress to pull that off. My wife's favorite kimchee is made from Asian (garlic) chives which gives her a garlicky breath that bothers me at night.
I don't eat samgyeopsal although my half Korean niece loves it. Except for bacon and occasionally ham, I'm not much into pork. Oh yeah, I love ham hocks and beans or ham hocks and greens both types with corn bread which I've been eating since I was a toddler since my father was from Alabama and my mother from Georgia.
Another Korean dish which I'm not all that crazy about is one that is pretty popular with most Americans, bee bim bop.
I eat a lot of Korean food but not all of it.

 

[Lanny]

lol....you can pick your friends but your stuck with your relatives! you don't have to like them, you must love them!

I've got a brother-in-law who would test you and test you hard.

 

[Shaboid]

Heading back home for the holiday and I can't wait. Hopefully my parents still have some venison from the elk my brother got last fall. I'm sure we will be smoking some fresh caught fish at some point to. Great grandma's potato salad recipe is the tits, so I can't wait for that. My mother also has a Chinese chicken salad that she always makes that is delicious. I plan on gaining at least 10 pounds.

Oh, and beer. Plenty of beer.

I'll be in la Pine, don't tell Maris.

 

[ABM]

Costco HAS the meats!!

 

[Lanny]

Heading back home for the holiday and I can't wait. Hopefully my parents still have some venison from the elk my brother got last fall. I'm sure we will be smoking some fresh caught fish at some point to. Great grandma's potato salad recipe is the tits, so I can't wait for that. My mother also has a Chinese chicken salad that she always makes that is delicious. I plan on gaining at least 10 pounds.

Oh, and beer. Plenty of beer.

I'll be in la Pine, don't tell Maris.

I've always referred to elk as elk and venison was deer meat.

 

[Lanny]

We get a grass fed cow every year, so we’ll have steaks grilled. I’ll smoke some St Louis style ribs, then burgers and sausages for the kids.

Mostly people come to my place to drink

Can I come to your place? I like to drink (and there's nothing better than grass fed beef) but mainly I like to drink so I'd fit right in.

 

[Lanny]

Costco HAS the meats!!

And how.
We grilled some prime rib eye steaks from Costco yesterday. Put kosher salt on liberally both sides a half an hour before grilling over natural lump charcoal. The outer crust was to die for. Washed it down with a Napa valley pinot noir. Had baked potato with unsalted butter and sour cream and diced green onion also had fried mushrooms. Yum

 

[riverman]

YEAH! Mrs HCP is free on the 4th!

Hot Diggity Dog!

 

[riverman]

I still am on a liquid diet...fucking sucks

you must be irish….then you won't know the difference anyway

 

[riverman]

I've retired from the Grilling duties....my son has taken over....he's better than I ever was anyway...he borrowed my grill when he graduated from OSU....last I saw it. That was 5 or 6 years ago....now all holidays are at his house...love it...no cleanup, no prep..I'm rockin' this retirement dad tax stuff...but really, he loves to cook about as much as anything ...kid's got talent in the kitchen...he usually runs his father in laws Duck tailgate grilling parties.

 

[Chris Craig]

you must be irish….then you won't know the difference anyway

Actually, I am Irish

 

[riverman]

Actually, I am Irish

I know....I think we've spoken about it years past...I'm mostly Irish myself....got all the irish jokes down

 

[Lanny]

Yes. I am towards the end of week 2. I get to have pureed stuff this week. Next week soft solids. Week 4 I can start eating a restricted list of solids. Then at week 6 I can eat anything...and I will.

I'll be thinking about you as I consume my liquid diet right after downing all kinds of grilled beast. Gotta wash it down with quality beer and quality wine albeit in mass quantity.
I'll say a prayer for you as I swallow my mouth full of prime steak followed by some fried in butter mushrooms and a bite of that baked potato with all the trimmings. I'll have the wine with the meal so when will I have time for the beer, you ask. Answer - I'll have the beer while tendind to the meat over those hot coals.
OMG, this is gonna be delicious. Hope that not being able to eat any of this delicious food doesn't upset you any. Oh, who am I kidding, I kind of hope it does get to you. It'll make my day. Who me? I don't have a mean streak.

 

[Shaboid]

I've always referred to elk as elk and venison was deer meat.

Okay.

 

[ABM]

The REAL deal, folks!!

https://foodwishes.blogspot.com/2015/01/crispy-honey-sriracha-chicken-wings.html

 

[Lanny]

The REAL deal, folks!!

https://foodwishes.blogspot.com/2015/01/crispy-honey-sriracha-chicken-wings.html

You want crispy chicken wings? Here's how and here's the why.

Then coat them with your favorite Honey Sriracha glaze.

 

[Lanny]

I know....I think we've spoken about it years past...I'm mostly Irish myself....got all the irish jokes down

Not sure if I'm Irish, Scottish or English along with American Indian but I know I've pretty much got all the drinking heritage going for me.

 

[Mediocre Man]

Brisket, smoked gouda mac and cheese, corn on the cob

 

[Lanny]

Brisket, smoked gouda mac and cheese, corn on the cob

Beef brisket is the best thing for backyard grilling hands down. That's what I have in my poor boy every time I go to the Tigard Buster's Texas style barbecue restaurant because it's not far from the VA hospital which I'm at about four times a week. Is there anything better than Texas style grilling? No, there isn't.
Hope you have plenty of iced tea with that and then invite me over. Even my Korean born wife enjoys a beef brisket poor boy now and then.

 

[Lanny]

I've had the two wagyu steaks that were out of this world the best NY steaks of my life, especially when liberally coated with Kosher salt of both sides a half an hour before grilling to form the perfect charred medium rare crust. And then I had three Maine lobster tails with lemon juice and melted butter. Last night I had five of the prettiest and largest shrimp in a cocktail that you've ever seen.

All this is leading up to the fact that I think I'll switch to a German bier sauszge that will split naturally when I grill it, along with some fabulous potato salad with lots of crunchy celery and sweet onion, Bush baked beans and kettle potato chips with no salt. What to wash it down with, what to wash it down with. Got to figure out what to drink with it. All my guests are all tee teetotalers.

 

[Orion Bailey]

Bacon wrapped steaks yo.

Nothin better than a bacon wrapped filet mignon

 

[BrianFromWA]

Just got my “happy 4th...thanks for Murica” dm from sky...

 

[ABM]

I know....I think we've spoken about it years past...I'm mostly Irish myself....got all the irish jokes down

May the grill rise up to meet you!

 

[Lanny]

Bacon wrapped steaks yo.

Nothin better than a bacon wrapped filet mignon

1. Fillet mignon, although very tender, has the least flavor of all the steaks I've ever had;
2. I don't want bacon or even steak sauce interfering with the flavor of my steak. I want nothing on my steak but salt, which is used to draw to the surface via moisture, the meat proteins that give a quality steak it's fabulous crust and great flavor. I use kosher salt because that's the kind that's most recommended by the great chefs including my favorite, Alton Brown, of the cooking show Good Eats. I salt it a half hour before grilling. Also, after salting I throw my steak in the freezer for half an hour to an hour. Why? Because I grill my steak over a hot fire of natural all wood charcoal and catch the outer fat on fire until the fat is blackened and greatly rendered. I don't want the center to be too done.
3. I use to buy prime NY steaks and look the best marbled ones but now I'm going with a very expensive wagyu NY steak which has even better marbling and a better outer layer of fat but less cholesterol than a USDA steak. The wagyu is cut from beef raised in Japan and is clearly the most delicious steak I've had in my life. We get our wagyu steaks from the Laurelhurst Market restaurant and deli on SE Burnside. Gotta find a place the sells wagyu closer to home here on the West side.

 

[Lanny]

May the grill rise up to meet you!

May your home always be too small to hold all your friends.

 

[Lanny]

I've had the two wagyu steaks that were out of this world the best NY steaks of my life, especially when liberally coated with Kosher salt of both sides a half an hour before grilling to form the perfect charred medium rare crust. And then I had three Maine lobster tails with lemon juice and melted butter. Last night I had five of the prettiest and largest shrimp in a cocktail that you've ever seen.

All this is leading up to the fact that I think I'll switch to a German bier sauszge that will split naturally when I grill it, along with some fabulous potato salad with lots of crunchy celery and sweet onion, Bush baked beans and kettle potato chips with no salt. What to wash it down with, what to wash it down with. Got to figure out what to drink with it. All my guests are all tee teetotalers.

Was inviting myself over too bold, not that I care because when it comes to beef brisket, I have no shame.

 

[Lanny]

I've retired from the Grilling duties....my son has taken over....he's better than I ever was anyway...he borrowed my grill when he graduated from OSU....last I saw it. That was 5 or 6 years ago....now all holidays are at his house...love it...no cleanup, no prep..I'm rockin' this retirement dad tax stuff...but really, he loves to cook about as much as anything ...kid's got talent in the kitchen...he usually runs his father in laws Duck tailgate grilling parties.

What butter and whiskey won’t cure, there is no cure for

 

[ABM]

May your home always be too small to hold all your friends.

Awwwwww.......