Soooooo Whatcha Eating?

Discussion in 'General Chat' started by Metalman, Mar 20, 2010.

  1. DneprDave

    DneprDave Well-Known Member
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    I bought two 12 lb turkeys to feed twelve family members for thanksgiving. I'll butterfly them and cook them on two racks in the oven.
     
  2. Dave.0

    Dave.0 Helix & RMW Powered
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    C3E25C33-3D8D-4A24-AAF4-79CE9326DAA0.jpeg
     
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  3. vetsvette

    vetsvette MINI Alliance Ambassador
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    Just made some fresh Carnitas Tacos.

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  4. MiniCamaro

    MiniCamaro Member

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    Late night munchies of toast on Dave's Killer read with butter, two Moringstar veggie sausages and Wheat Thins.
     
  5. Sully

    Sully Administrator
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    Made breakfast for the family... tarragon, pepper bacon, cheddar cheese and sautéed onions..

    Before the flip...
    A4D17F52-B8AE-4B9D-A7C2-DBC4E17E175D.jpeg

    Post flip..
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    Turned out pretty good.. :)
     
  6. Dave.0

    Dave.0 Helix & RMW Powered
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    Is the infomercial special copper non stick pan?

    My wife wants to buy one but thinks it’s BS.
     
  7. DneprDave

    DneprDave Well-Known Member
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    There is a local radio cooking show in which they recommend you buy by the cheapest non-stick pan you can find as none of them last.
     
  8. vetsvette

    vetsvette MINI Alliance Ambassador
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    I have three of them in different sizes. Two work great, but still require a little butter or oil. The third not so well, but it's a handy size and I haven't gotten around to replacing it.
    I'm having a Jersey Mike's #13 as I type. Saving the other half for later.

    fullsizeoutput_717.jpeg
     
  9. Dave.0

    Dave.0 Helix & RMW Powered
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    My wife is a foodie, I benefit the most. She has everything she needs including a full professional set of Calphhalon non stick pots and pans. She is like me with car detailing stuff, she has the best but always wants to test the other stuff.

    Most times she gives away “used one time” stuff that does not pass her testing.

    It is a great job being her food tester. Hahahahaha
     
  10. caseydog

    caseydog Well-Known Member
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    All cooks go trough the Calphalon non-stick phase. Then, we outgrow it, and sh-t gets really expensive. A lot like your car detailing stuff.

    A good ribeye, cooked sous vide to perfect medium rare, and flash seared. You won't care what the cooking gear cost.

    Speaking of which, here is dinner from a few nights ago. USDA Choice ribeye, sous vide and seared, with some roasted red potatoes.

    Steak001.jpg
     
  11. vetsvette

    vetsvette MINI Alliance Ambassador
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    Great looking ribeye CD. It's been too cold to assemble my new Weber grill I got for Christmas, but I did find time to try out a new Instant Pot. This dish normally takes me at least three to four hours to prepare, but with the new gadget ~1 hour.
    Pork Curry, w/potatoes/onions/carrots. Served over rice of course.


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  12. vetsvette

    vetsvette MINI Alliance Ambassador
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    Just took this cherry cobbler out of the oven. Will be sampling it with a big glass of milk as soon as it cools off a little. fullsizeoutput_724.jpeg
     
  13. 00Mini

    00Mini Well-Known Member

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    Looks really good.
     
  14. agranger

    agranger MINI of the Month June 2009
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    We got a Calphalon set a few years back. Our local Williams & Sonoma was going out of business... a 30% + 25% + 25% stacked discount (they were down to the last bit of stuff on the shelves) brought it down to a reasonable price! We practically ran out of the store with the giant box, just in case they decided to change their minds. There was even a mail-in bonus item and a few weeks later an extra pan arrived via post.
     
  15. caseydog

    caseydog Well-Known Member
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    VV, a lot of people on the cooking forum I frequent have Instant Pots. I'm not sold, yet, plus don't have room for anymore kitchen toys.

    I haven't taken many food pictures lately. I made some cider/sauerkraut braised pork butt with garlic mashed taters for New Years Day. That was good...

    PorkKraut001.jpg

    I followed your lead and made some fajita style grilled chicken tacos last week...

    Tacos-1-19.jpg

    And, tonight I sautéed some big-ole shrimp (real Texas term) in EVOO, butter and lots-o-garlic, tossed it with some pasta, and finished with pepper, parsley and ParmReg grated cheese...

    sripmpasta02-18-001.jpg

    CD
     
  16. caseydog

    caseydog Well-Known Member
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    BTW VV, which Weber did you get? I have four Webers. That's down from the seven I used to have.o_O All different, too.

    CD
     
  17. vetsvette

    vetsvette MINI Alliance Ambassador
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    I got the Spirit II double burner. I'm downsizing everything since I sold my Lang Cooker and all my catering supplies. Even got rid of the big Weber Kettle. All I have now is the gas Weber and a Weber Smokey Joe. I have access to the Lang if I ever need it, but I don't foresee that happening.
     
  18. caseydog

    caseydog Well-Known Member
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    Lang makes a pretty righteous cooker. I have three Weber kettles of various sizes. My only gasser is a Weber Genesis three-burner, and it's great for a quick batch of wings or some kabobs. That Spirit will cook up some chicken and sausages, but I hope you know you may have to do a few country-boy mods to get a well charred ribeye done medium rare on that thing. You Corvette boys say there is no substitute for cubic inches. Well, we grillin' boys say there's no substitute for BTUs.

    There are ways to compensate for the loss of your Lang and Kettle. Let me know if you are interested. :Stig:

    CD
     
  19. vetsvette

    vetsvette MINI Alliance Ambassador
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    #1879 vetsvette, Feb 15, 2019
    Last edited: Feb 15, 2019
    Yeah, I loved that 84" Lang. I went big with the Deluxe model with the Chargrill. Drove down to Nahunta, GA to pick it up a couple years before I retired from Goodyear. My buddy and I drove down and back in one day to beat the sales tax and shipping cost. 980 miles round trip. That thing pulls so easy that you forget it's there.

    https://www.langbbqsmokers.com/lang84/lang84_deluxe-char.html

    On the gas grills I like to use GrillGrates. They make it easier to regulate temperatures and make searing steaks and chops much easier. It leaves really nice grill marks and reduces flareups to almost nothing. Evens the temperatures out across the grill surface nicely too. I had them on the bigger gas grill that I gave my son and ordered the direct replacement set for the new Weber before I even assembled it. All my life I swore I'd never own a gas grill, but living alone and seldom cooking for anyone else, I figured I'd give it a try. Much more convenient when grilling a single steak or a couple of burgers. And, the technology has improved a lot over the years. I still prefer a good dry, aged oak wood fire with either hickory or pecan for flavor over charcoal or gas, but it is what it is.

    https://www.grillgrate.com

    https://www.grillgrate.com/science-of-grillgrates/

    What is this "Compensation" of which you speak?
     
  20. DneprDave

    DneprDave Well-Known Member
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    Why do you need so many grills?
     

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