Just finished a Midnight Moonshine Thickburger from Hardee's. Amazingly, it actually looked like the pictures and tasted Great! If it wasn't a 15 mile drive I'd be sorely tempted to go back for another.
Caution - If you are easily offended - Skip this post So for dinner this evening my wife and I hit the food truck that was in town.... Their speciality was gourmet grilled cheese sammiches.... While waiting for our order to be prepared I saw this crazy guy's picture on the side of the truck.... The face and description is somewhat familiar.... I just can't seem to place him... Could use some help here guy's....
Last night, I made something up with what I happened to have in the fridge and pantry. I took a can of tuna, some mayo, some diced red bell pepper and onion, and some cajun spices (primarily granulated garlic and cayenne pepper) and made a spicy tuna salad that I wrapped in lettuce leaves, with a few squirts of Tabasco sauce. No pictures, but it was very good. My BP is running a bit high, so no salt added -- and honestly, no salt was needed. Tonight, I'm craving some spicy, cheesy tater tots. Hopefully, I'll get over it. CD
Looks familiar. I may have seen him in the burbs of Philly. Not sure. IIRC, he had a major attitude problem. :wink: CD
^^^ The feedback I'm getting on this guy is that he seems to be hell bent on polishing the red paint completely off some kind of little red car he has... I surmise the picture was taken immediately after he stopped to reload his orbital polisher with another glob of compound... That kinda explains the disheveled glazed over look he has... What are they putting in that polish anyway?
I made Shakshuka for Mother's Day Brunch. I've been wanting to try it for awhile. I found several good looking recipes, and ended up using the NY Times recipe. http://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta No photos, but it was really good, and pretty easy to make. I highly recommend it. CD
Oh.....My.....God! As I have mentioned before, I got an immersion circulator for christmas -- the thing you use for sous vide. I also found a really nice looking small chuck roast on sale at Kroger a couple of days ago. It was less than five bucks. Soooooo, I bought the chuckie, seasoned it with kosher salt and black pepper, vacuum sealed and stuck it a 149-degree water bath for 16 hours. Yes, 16 hours. Then, I set up the Weber Kettle for indirect cooking, tossed some oak on the coals for smoke, and smoked it at about 300 degrees for about an hour. Wow! It was one of the best things I have ever put in my mouth. It was a two pound roast, and I had to make myself stop eating it before I ended up with two pounds of beef in my belly. The time on the Weber gave it a crust, and a subtle smokey flavor. I was planning to do two hours, but pulled it when the bark looked right. I think it was the right choice. CD
CD.... Why no picksures of this 16 hour experiment? I've been giving the immersion cookers a sideways glance also... They are a little pricey but come up in sales specials from time to time... Can't decide if I want to make the leap...
I was too busy eating to take pictures. But, here is a shot of some leftover meat. It will be gone by tomorrow afternoon. I have to go buy some bread worthy of that meat for a roast beef sammich. 16 hours, and still pink inside. The long, slow rendering of the fat makes a cheap cut of meat like "butta." The time on the Weber just added a nice "bark" to the roast, and some subtle smoke flavor. The cooking was already done in the bath. I have an Anova Immersion Circulator. They run about 180 bucks. Worth every penny, IMO. I love to cook, and love to try new cooking techniques. I was hesitant to buy an immersion circulator, so I told my family I wanted one, and got one for christmas -- no risk. One of the best gifts I've ever gotten. Take the leap. Check out ChefSteps videos on YouTube. Then, just play with your food. PM me if you buy one and have any questions. CD
I have an Anova as well! Love it! My dad just bought one last week on sale through their website. He's loving it, too.
I did a small brisket flat this weekend. I did 20 hours of sous vide, and two hours of oak smoke on the Weber kettle at 250 degrees. First time I've ever cooked a good BBQ brisket, which is THE official staple of Texas BBQ. I've ruined a lot of brisket over the years, but doing it with the sous vide/smoker combination cook nailed it. Since this was another "experiment," I didn't take pictures. But, I will do this again, and I'll try to stop eating long enough to take a few pictures. CD
Nice little write-up of one of my clients in the local business paper. http://www.themetropreneur.com/columbus/variety-is-the-spice-of-life-at-north-market-spices/ You've seen the results of some of my edible experimentation on these pages.
I love herbs and spices. I grow basil, oregano, parsley, rosemary and thyme in my garden. My pantry is full of other herbs and spices. CD
I didn't cook from scratch tonight. Instead, I cooked up some Zummo's boudin for supper. I do like me some good boudin. CD
ha ha ha.... I had to do the same thing....:biggrin5: Then tried to find it locally... Still searching...