Author Topic: Food and How you Cook/Eat it (2009-2012)  (Read 44251 times)

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Offline saltydad

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Re: Food and How you Cook/Eat it.
« Reply #325: July 12, 2010, 07:24:00 PM »
Had babyback ribs, Cajun shrimp and wings in a lousiana dip that was really good. Washed down with a Sam Adams Summer Ale. Quite an enjoyable repast.

Offline Dave B

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Re: Food and How you Cook/Eat it.
« Reply #326: July 12, 2010, 08:00:09 PM »
gf is out of town so i meated it up

half a ribeye, half an andouille, half a sausage that apparently had peppers and onions in it. corn on cob. a tomato with salt, pepper, garlic powder.  i'll have the other halves of those meats tomorrow. ribeye was actually better than i thought even though i overcooked it (medium). still calibrating my grill...

i thought of it too late and dont feel like drinking too much tonight, but i would have opened a red wine (malbec) someone gave me to have with the steak. i kinda just ate things as they were done

Offline Frau Mau

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Re: Food and How you Cook/Eat it.
« Reply #327: July 12, 2010, 08:02:05 PM »
gf is out of town so i meated it up

half a ribeye, half an andouille, half a sausage that apparently had peppers and onions in it. corn on cob. a tomato with salt, pepper, garlic powder.  i'll have the other halves of those meats tomorrow. ribeye was actually better than i thought even though i overcooked it (medium). still calibrating my grill...

I thought your grill worked just fine during the USA/England game!!! Bravo!!


Offline Dave B

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Re: Food and How you Cook/Eat it.
« Reply #328: July 12, 2010, 08:07:37 PM »
I thought your grill worked just fine during the USA/England game!!! Bravo!!



this was my first venture into steak. kinda hard to screw up the sausages i had been making previously

Offline tomterp

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Re: Food and How you Cook/Eat it.
« Reply #329: July 12, 2010, 10:32:05 PM »
gf is out of town so i meated it up

half a ribeye, half an andouille, half a sausage that apparently had peppers and onions in it. corn on cob. a tomato with salt, pepper, garlic powder.  i'll have the other halves of those meats tomorrow. ribeye was actually better than i thought even though i overcooked it (medium). still calibrating my grill...

i thought of it too late and dont feel like drinking too much tonight, but i would have opened a red wine (malbec) someone gave me to have with the steak. i kinda just ate things as they were done

That sounds like a real manly meal, good job.  Malbec works with the ribeye, but the andouille demands beer.

2 references to a gf in the last week, this must be getting serious.  Guess if AC can do it, you should easily be able to make progress.

Offline Dave B

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Re: Food and How you Cook/Eat it.
« Reply #330: July 13, 2010, 03:28:22 PM »
That sounds like a real manly meal, good job.  Malbec works with the ribeye, but the andouille demands beer.

2 references to a gf in the last week, this must be getting serious.  Guess if AC can do it, you should easily be able to make progress.

i'm pretty sure i could be common law married...although i dont know if it ever got serious

Offline JCA-CrystalCity

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Re: Food and How you Cook/Eat it.
« Reply #331: July 14, 2010, 11:31:30 AM »
Ali - JMW4th was thinking about brining his kid.  Is the Screaming Eagles area a bit rowdy for a young'n?
To be clear, I do not think JMW4th will be soaking his kid in salt water.  Enjoy the game.
He could own a goat.
Anyone ever brine a baby goat?

Offline HalfSmokes

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Re: Food and How you Cook/Eat it.
« Reply #332: July 14, 2010, 11:42:25 AM »
Anyone ever brine a baby goat?

that seems like effort

Offline imref

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Re: Food and How you Cook/Eat it.
« Reply #333: July 15, 2010, 09:39:17 PM »
I got Rick Bayless's mexico one plate at a time cookbook for father's day, still haven't had time to make anything out of it.

Offline Frau Mau

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Re: Food and How you Cook/Eat it.
« Reply #334: July 19, 2010, 03:05:37 PM »
Had some awesome korean shortribs at a tailgate yesterday. Now I really want to try making them. Any suggestions? These were grilled and I would probably also use the grill since it's too freakin' hot to fire up anything inside.

Offline HalfSmokes

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Re: Food and How you Cook/Eat it.
« Reply #335: July 19, 2010, 03:09:23 PM »
http://www.epicurious.com/recipes/food/views/Korean-Style-Short-Ribs-237655

I'm down to only really using epicurious for recipies online at this point.

Offline imref

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Re: Food and How you Cook/Eat it.
« Reply #336: July 19, 2010, 03:20:15 PM »
Had some awesome korean shortribs at a tailgate yesterday. Now I really want to try making them. Any suggestions? These were grilled and I would probably also use the grill since it's too freakin' hot to fire up anything inside.

here's what i use as a marinade for bulgogi or short ribs:

- 1 cup of red wine vinegar
- 2 tbsps of sugar
- 1 cup of soy sauce
- 2 cloves of garlic minced
- 1 tbsp of sesame seeds
- 1 cup of chopped green onion/scallion
- tsp of sesame oil
- salt/pepper

marinate for at least an hour and grill.

Offline imref

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Re: Food and How you Cook/Eat it.
« Reply #337: July 19, 2010, 03:24:00 PM »
shrimp ceviche tonight:

- marinated 1lb of shrimp in lime juice all day
- drain

add:
- 2 avocados chopped
- 1 serrano chile (chopped, seeds removed) (wear gloves)
- 1 plum tomato, seeded, chopped
- 1 cup white onion, chopped
- tbsp or so of cilantro, chopped
- sprinkle of fresh lime juice

Last night I made a guacamole using the above, but substituting a couple of cloves of roasted garlic for the shrimp.

Offline Frau Mau

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Re: Food and How you Cook/Eat it.
« Reply #338: July 19, 2010, 03:25:15 PM »
Wow, sounds awesome!  Just printed the epicurious, too. I think I know what we're having next Sunday...

here's what i use as a marinade for bulgogi or short ribs:

- 1 cup of red wine vinegar
- 2 tbsps of sugar
- 1 cup of soy sauce
- 2 cloves of garlic minced
- 1 tbsp of sesame seeds
- 1 cup of chopped green onion/scallion
- tsp of sesame oil
- salt/pepper

marinate for at least an hour and grill.

Offline PANatsFan

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Re: Food and How you Cook/Eat it.
« Reply #339: July 26, 2010, 07:01:17 PM »
Pupusas for dinner tonight :az: :woop:

Offline Ali the Baseball Cat

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Re: Food and How you Cook/Eat it.
« Reply #340: July 26, 2010, 08:05:10 PM »
There are several excellent pupusa stands at RFK these days...two mixed pork & cheese w/ a side of pickled veg & sofrito is $6

Pupusas for dinner tonight :az: :woop:

Offline hammondsnats

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Re: Food and How you Cook/Eat it.
« Reply #341: July 27, 2010, 03:43:29 PM »
Don't know if this is a resteraunt/bar recommendation thread too ... but Fresh Grill in Bethesda makes amazing burgers.

http://www.thefreshgrill.com

Sooooooooooo yummy.

Offline 2IPAs

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Re: Food and How you Cook/Eat it.
« Reply #342: July 27, 2010, 03:50:43 PM »
shrimp ceviche tonight:

- marinated 1lb of shrimp in lime juice all day
- drain

add:
- 2 avocados chopped
- 1 serrano chile (chopped, seeds removed) (wear gloves)
- 1 plum tomato, seeded, chopped
- 1 cup white onion, chopped
- tbsp or so of cilantro, chopped
- sprinkle of fresh lime juice

Last night I made a guacamole using the above, but substituting a couple of cloves of roasted garlic for the shrimp.
Did the shrimp taste too "limey"? I tried another ceviche recipe calling for scallops and key lime juice and the pucker factor was too high for me. Maybe scallops are more pourous than shrimp or key lime juice is more tart.

Offline blue911

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Re: Food and How you Cook/Eat it.
« Reply #343: July 27, 2010, 03:58:45 PM »
Did the shrimp taste too "limey"? I tried another ceviche recipe calling for scallops and key lime juice and the pucker factor was too high for me. Maybe scallops are more pourous than shrimp or key lime juice is more tart.


Try cutting the lime juice with orange juice and reducing the marinate time to a couple of hours.

Offline imref

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Re: Food and How you Cook/Eat it.
« Reply #344: July 28, 2010, 12:10:26 AM »
Did the shrimp taste too "limey"? I tried another ceviche recipe calling for scallops and key lime juice and the pucker factor was too high for me. Maybe scallops are more pourous than shrimp or key lime juice is more tart.


If it's too limey, try boiling the shrimp for about a minute, then marinate for 3-4 hours and you'll be fine.  I do use fresh-squeezed lime juice.

Offline 2IPAs

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Re: Food and How you Cook/Eat it.
« Reply #345: July 28, 2010, 09:24:46 AM »
Thanks, guys!

Offline PANatsFan

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Re: Food and How you Cook/Eat it.
« Reply #346: August 19, 2010, 11:57:16 AM »
Anyone have a good recipe for oven baked boneless beef ribs? There's a bunch online and I'm making it tonight?


http://www.cooks.com/rec/view/0,1927,147171-237194,00.html

This is what I have right now.

Offline blue911

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Re: Food and How you Cook/Eat it.
« Reply #347: August 19, 2010, 12:14:57 PM »
Anyone have a good recipe for oven baked boneless beef ribs? There's a bunch online and I'm making it tonight?


http://www.cooks.com/rec/view/0,1927,147171-237194,00.html

This is what I have right now.


What the hell? Ribs is bones,son.

Offline Lintyfresh85

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Re: Food and How you Cook/Eat it.
« Reply #348: August 19, 2010, 12:17:04 PM »
Anyone have some good vegan/veggy recipes?

I've cut about 40 pounds in the last couple months switching to an all veggy/vegan diet... but the food options are starting to bore me now.

Offline blue911

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Re: Food and How you Cook/Eat it.
« Reply #349: August 19, 2010, 12:21:15 PM »
Anyone have some good vegan/veggy recipes?

I've cut about 40 pounds in the last couple months switching to an all veggy/vegan diet... but the food options are starting to bore me now.