Food Porn

SilverBullet

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Dec 30, 2014
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Harmaston, TX
Yes,
I always cruise the "Manager's Special" meat section when I'm in the grocery store.
King Soopers is always pretty good about putting stuff in there while it's still good to use.
I find some pretty good deals at times.
I couldn't resist these Hatch Green-Chili Sausages!
Same here. The "Manager's Special" bins throughout the store are the variety in my meal planning. Many items that I would never buy at shelf price but otherwise enjoy. Kroger, King Sooper, Fry's, Ralph's, Fred Meyer's, etc. all the same company and all carry the same house branded items which are exceptional. I seldom buy anything name branded.

Back to sausages. The Kroger brand beer bratwurst are very tasty.

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EricV

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It's been more of the usual stuff lately. Chicken taquitos with salad, Pork loin slow cook with potatoes, carrots and onions, naturally followed today by pork dip sandwiches with jus left over from the slow cook. Did Coconut Shrimp earlier in the week. Not much new to post to this thread. Wife is trying a new recipe for stuffed waffle Monte Cristo sandwiches tomorrow, so I'll post that next. Assuming we don't lose power in the ice/snow storm coming thru Sun/Mon. Supposed to get another round on Wed/Thurs too, but nothing like what people farther North are getting in the US. We may get 2" of snow, which is nothing, but this town isn't prepared for any snow accumulation, and especially not ice build up.

Last night's dinner.
Dinner 2:12.jpg
coconut shrimp.jpg
 

EricV

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So... the Beautiful Wife really likes Monte Cristo sandwiches. We've not found a decent place for that food for a long while. It's kind of an involved sandwich. The original is something like ham, turkey, swiss and american cheese between batter dipped bread, then deep fried to be crisp on the outside, hopefully not saturated in oil and served with some raspberry compote or jam on the side. The sum sometimes being better than the individual ingredients. We no longer have the mini deep fryer that we did in the past and have yet to attempt it in the cast iron pan.

A friend of BW posted on FB that she made a stuffed waffle version of the Monte Cristo, so BW wanted to try it and got the recipe.

Pilsbury Grahms biscuit dough
Swiss cheese
Kraft American cheese
Your choice of deli turkey and deli ham (I got some thin sliced Boar's Head sliced off at the local market)
Raspberry jam

Sandwich the meats between a slice of American and a slice of Swiss cheese. Cut that in 1/2 or 1/4 sections, one each to be used with the biscuit dough.

So biscuit dough, a thin layer of jam, cheese, meat, meat, cheese, a thin layer of jam, biscuit dough

This now goes in the waffle iron* After it comes out you can sprinkle some powdered sugar on and some raspberries to taste.

*Be advised, a normal waffle iron is NOT recommended for this. Apparently stuffed waffle makers have a rather different hinge and are designed for thicker things like sandwiches instead of just waffle batter. This tidbit was not brought to our attention prior to our attempt this lunch time.

The result when using a Belgium waffle iron is this:
Monte Cristo waffle.jpg

Maybe it would taste better with Crescent roll dough? I would call it a waste of good meat and cheese. If you got the right bite, with more meat/cheese and less biscuit, it was ok, but we won't be making it again. It was better with some maple syrup on it.

It made a huge burned mess on the inside of the waffle iron and broke a part in the handle when BW tried to close it enough to rotate the waffle iron. It's an old, but very high quality, Waring Pro waffle iron that she's had for 20+ years. Naturally they don't sell parts for that model any more. The irons don't come out of the machine for cleaning. I was chipping burned gunk out of that thing for an hour with a golf tee. Mostly, once you got a chunk to lift, it popped out clean. The coating on the irons was not damaged. After a selection of cleaning tools/methods including a toothbrush, its useable again. I may need to re-work the handle in the future, but I disassembled it and removed the broken piece for now and it's functional.

My final comment on this is it's not a good idea to put jam with anything in a waffle iron. The cheese wasn't the issue, but the jam went everywhere and made a burned and sticky mess.
 

Sierra1

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Joshua TX
I've been seeing more and more of similar entrees like yours, using an air fryer. They take the croissant, or biscuit, dough, and fill it with whatever. Put it in the air fryer to cook. The results I've been seeing are impressive. I was a hard sell on the air fryer at first. Our neighbor, after telling us how great they were, got us one for Christmas '19. It been happily ever after. Fries (of course), egg/spring rolls, taquitos, wings, mozzarella sticks, garlic bread, etc. And, the best part is that the food comes out tasting restaurant quality. Most of the time, the fryer is done cooking before an oven can even preheat. I even made cinnamon toast the other day as an experiment.

Today though, it was fajita day again. I even remembered to get veggie pics. Marinated chicken breast, refried beans, and fajita spice saut'eed peppers/onions.

IMG_0554[1].JPG IMG_0555[1].JPG Also made a pot of "personal use" gumbo. Here's the sausage and chicken before the get drowned. IMG_0557[1].JPG IMG_0558[1].JPG
 

EricV

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Pork hash with egg tonight. A piece of garlic toast for accoutrement.
pork hash.jpg
 

Ronzo

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Ontario, Canada
Made this Friday at the request of my kids.
Was a massive hit and did not last long.
Saved the smaller cuts of the filleted chicken and made smaller bite sizes for dipping as a late night snack. No pics but will post some next time. I think that will be soon. Make sure to put dill pickles or dill pickle relish on for authentic taste.

Popeyes chicken sandwich
Chicken marinade
  • 2 boneless skinless chicken breasts
  • 1 cup buttermilk
  • 1 teaspoon EACH paprika garlic powder, black pepper, salt
Breading
  • 1 cup flour
  • ½ cup corn starch
  • 1 tablespoon EACH paprika garlic powder, onion powder, cayenne pepper (for spicy)
  • 1 teaspoon EACH salt & pepper
Spicy mayo
  • ½ cup mayo
  • 1 teaspoon hot sauce
  • 1 teaspoon paprika or cajun or taco seasoning
  • 1/2 tsp garlic powder

Instructions
To Marinate Chicken
  • Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun (see video below).
  • In a large bowl, buttermilk, paprika, garlic powder, salt & black pepper. Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away.
To Cook Chicken
  • Heat 3-4 cups oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350F.
  • In a medium shallow bowl, whisk the flour, cornstarch, and spices. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.

    Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165F.
Homemade Buttermilk
Stir 1 cup of milk with 1 tablespoon lemon juice or white vinegar in a bowl and let stand for 5 minutes until the milk begins to curdle.
 

Sierra1

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Joshua TX
:oops: Did it again. My kid cooked some ribs on his pellet grill. He brought them over, and they got ate. . . . no pictures. I tease him about his grill. You just pour the pellets in, set the temp & time, and come back when it's done. I tell him that's not "grillin'", that's cooking. I have to admit, the food comes out pretty damn good, and it's hard to screw it up.
 

Ladlesport

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Parkland County Alberta, Canada
:oops: Did it again. My kid cooked some ribs on his pellet grill. He brought them over, and they got ate. . . . no pictures. I tease him about his grill. You just pour the pellets in, set the temp & time, and come back when it's done. I tell him that's not "grillin'", that's cooking. I have to admit, the food comes out pretty damn good, and it's hard to screw it up.
they are nothing more than an outdoor crockpot... i use Kingsford charcoal briquets sometimes and feel like i'm cheating. (normally lump charcoal for this guy)
 

SkunkWorks

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Sep 13, 2018
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762
This is what I made for dinner last night.

IMG_8760.JPG

Rack of Lamb with Honey, chopped Mint-leaves and Rosemary.

IMG_8761.JPG

Vacuum-Sealed

IMG_8762.JPG

In the Sous-vide bath for 3-hours at 140-degrees

IMG_8763.JPG

Just before finish, I grilled up some Asparagus with olive-oil and sea-salt.

IMG_8772.JPG

Out of the Bath.

IMG_8773.JPG

Sear Burner for about 30-seconds per side.

IMG_8774.JPG

IMG_8775.JPG

IMG_8776.JPG

Finished with a Rice-Pilaf and a 7-Deadly Zinfandel.

IMG_8778.JPG
 

Sierra1

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Location
Joshua TX
Your picture reminded me. . . . Stone Cold Steve Austin had these on his show the other day; Tomahawk Steaks.
1614656780358.png It's basically a rib eye, with the rib left long. I don't think there's a taste difference, but it cost extra for the novelty of the uncut bone. I'm not spending the extra, but didn't know if any of y'all had tried them.
 

Ladlesport

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Your picture reminded me. . . . Stone Cold Steve Austin had these on his show the other day; Tomahawk Steaks.
View attachment 77962 It's basically a rib eye, with the rib left long. I don't think there's a taste difference, but it cost extra for the novelty of the uncut bone. I'm not spending the extra, but didn't know if any of y'all had tried them.
Your post reminds me of my wrestling name, Stone Cold Craft Beer. Where I crack open a growler, pour the freshly crafted dry hopped IPA in to a fancy challis to admire its rich amber colour with a lasting gaze and the fruity hops with a deep inhale, then I talk about it for 45 minutes... HAHAHA (also, I don't do this... ever)
 

SkunkWorks

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762
Your picture reminded me. . . . Stone Cold Steve Austin had these on his show the other day; Tomahawk Steaks.
View attachment 77962 It's basically a rib eye, with the rib left long. I don't think there's a taste difference, but it cost extra for the novelty of the uncut bone. I'm not spending the extra, but didn't know if any of y'all had tried them.
I have tried them.
They are the same as the ones without the bone, but you can usually find the "Tomahawk" ones about twice as thick.............also referred to as a "Cowboy Steak"
They are usually too pricey for me to buy them.
 

Sierra1

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Location
Joshua TX
About what I figured. A thick steak is good, but there come a point that it get too thick to cook properly. . . . depending on whether you still want it moo-ing, or not.
 
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