Author Topic: Food and How You Cook/Eat It (2020)  (Read 2513 times)

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Online NatNasty

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Re: Food and How You Cook/Eat It (2020)
« Reply #225: July 12, 2020, 05:11:01 PM »
Apparently there's now a shortage on lump charcoal.  Had to go to 4 places today to find a bag.  That was a 10-lb bag that looked like it got run over by a car.  Better than nothing, I guess.

Online varoadking

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Re: Food and How You Cook/Eat It (2020)
« Reply #226: July 12, 2020, 05:14:15 PM »
Apparently there's now a shortage on lump charcoal.  Had to go to 4 places today to find a bag.  That was a 10-lb bag that looked like it got run over by a car.  Better than nothing, I guess.

They had tequila at the ABC store...I'm OK as long as that holds up...

Online imref

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Re: Food and How You Cook/Eat It (2020)
« Reply #227: July 12, 2020, 05:30:46 PM »
Apparently there's now a shortage on lump charcoal.  Had to go to 4 places today to find a bag.  That was a 10-lb bag that looked like it got run over by a car.  Better than nothing, I guess.

Our local BJs had plenty.

Online Natsinpwc

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Re: Food and How You Cook/Eat It (2020)
« Reply #228: July 12, 2020, 08:17:20 PM »
They had tequila at the ABC store...I'm OK as long as that holds up...


Offline Mathguy

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Re: Food and How You Cook/Eat It (2020)
« Reply #229: July 22, 2020, 03:40:42 PM »
For all who like cueso dip, try making a southern cueso dip - mix Velveeta cheese with pimento cheese

Online bluestreak

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Re: Food and How You Cook/Eat It (2020)
« Reply #230: July 22, 2020, 03:45:57 PM »
The best queso dip is a block of velveeta mixed with 2 cans of Rotel diced tomatoes. Adding sausage is up to you.

Offline KnorrForYourMoney

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Re: Food and How You Cook/Eat It (2020)
« Reply #231: July 22, 2020, 06:27:28 PM »
For all who like cueso dip, try making a southern cueso dip - mix Velveeta cheese with pimento cheese

Okay, I've gotten used to ignoring your trolling, but what the freak

Online imref

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Re: Food and How You Cook/Eat It (2020)
« Reply #232: July 22, 2020, 06:37:54 PM »
The best queso dip is a block of velveeta mixed with 2 cans of Rotel diced tomatoes. Adding sausage is up to you.

this is true, but sausage isn't optional (at least Chorizo)

Offline Mathguy

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Re: Food and How You Cook/Eat It (2020)
« Reply #233: July 22, 2020, 08:42:04 PM »
Knorr - you really think I troll ?  Actually, 2IPAs would tell you I'm a pretty good cook.

Okay, I've gotten used to ignoring your trolling, but what the freak

Online Natsinpwc

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Re: Food and How You Cook/Eat It (2020)
« Reply #234: July 22, 2020, 09:03:55 PM »
Knorr - you really think I troll ?  Actually, 2IPAs would tell you I'm a pretty good cook.
What does she say about your spelling? 

Offline KnorrForYourMoney

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Re: Food and How You Cook/Eat It (2020)
« Reply #235: July 22, 2020, 09:09:32 PM »
Knorr - you really think I troll ?  Actually, 2IPAs would tell you I'm a pretty good cook.


She must like her salmon well-well-well-done.

Online skippy1999

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Re: Food and How You Cook/Eat It (2020)
« Reply #236: July 22, 2020, 11:51:27 PM »
Okay, I've gotten used to ignoring your trolling, but what the freak

:lmao:

Online NatNasty

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Re: Food and How You Cook/Eat It (2020)
« Reply #237: July 25, 2020, 10:09:38 AM »
For all who like cueso dip, try making a southern cueso dip - mix Velveeta cheese with pimento cheese

And ruin perfectly good pimento cheese?  No thanks.




Online skippy1999

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Re: Food and How You Cook/Eat It (2020)
« Reply #238: July 25, 2020, 09:16:06 PM »
Found a copycat Cheesecake Factory tomato basil pasta recipe, used fresh tomatoes and basil from our garden and it was freaking awesome nomnomnom


Offline GburgNatsFan

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Re: Food and How You Cook/Eat It (2020)
« Reply #239: July 25, 2020, 09:21:54 PM »
Found a copycat Cheesecake Factory tomato basil pasta recipe, used fresh tomatoes and basil from our garden and it was freaking awesome nomnomnom

(Image removed from quote.)

Pass that link along. Tomatoes aren't ready yet in reasonable parts of the country but they will be soon.

Online skippy1999

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Re: Food and How You Cook/Eat It (2020)
« Reply #240: July 25, 2020, 09:28:53 PM »
Here you go gburg, I added some chicken to mine but I know you stick to plant based meals so you totally not need to, just the pasta, tomatoes and cheese were totally yummy!

https://www.allrecipes.com/recipe/193187/tomato-basil-penne-pasta/

Also :lmao: “reasonable parts of the country” :lmao:

Offline JCA-CrystalCity

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Re: Food and How You Cook/Eat It (2020)
« Reply #241: July 25, 2020, 10:05:22 PM »
Found a copycat Cheesecake Factory tomato basil pasta recipe, used fresh tomatoes and basil from our garden and it was freaking awesome nomnomnom

(Image removed from quote.)
don't they also throw in sundrieds?  maybe that's the tuscan chicken. My fav.

Offline Ali the Baseball Cat

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Re: Food and How You Cook/Eat It (2020)
« Reply #242: July 25, 2020, 10:14:26 PM »
Want
Found a copycat Cheesecake Factory tomato basil pasta recipe, used fresh tomatoes and basil from our garden and it was freaking awesome nomnomnom

(Image removed from quote.)

Offline GburgNatsFan

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Re: Food and How You Cook/Eat It (2020)
« Reply #243: July 25, 2020, 10:15:57 PM »
It's hot as hell here, so forget I said that. :D


Here you go gburg, I added some chicken to mine but I know you stick to plant based meals so you totally not need to, just the pasta, tomatoes and cheese were totally yummy!

https://www.allrecipes.com/recipe/193187/tomato-basil-penne-pasta/

Also :lmao: “reasonable parts of the country” :lmao:

Offline 1995hoo

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Re: Food and How You Cook/Eat It (2020)
« Reply #244: July 26, 2020, 01:57:32 PM »
Last night’s dinner menu. For the fourth course, I had the veal and Ms1995hoo had the duck. The cheese in the ravioli with the veal really put that course over the top. Everything was outstanding as usual, but that was especially outstanding.


Online bluestreak

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Re: Food and How You Cook/Eat It (2020)
« Reply #245: August 01, 2020, 07:25:26 PM »
Do yourself a favor and make this. Today, while tomatoes and corn are really good. You’re welcome. Seriously. Do it.

https://smittenkitchen.com/2009/08/tomato-and-corn-pie/

Offline wj73

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I just made these tonight for the first time. They were delicious. Best potatoes I ever made. I paired it with sautéed green beans and a ribeye cooked via their reverse sear method.

https://www.seriouseats.com/recipes/2018/10/reverse-seared-steak-recipe.html

This is the only way I cook steak now. It guarantees perfect temperature and a delicious crust like at a restaurant.

All the components together made this probably the best meal I’ve ever cooked.


Bluestreak posted this recipe for reverse sear steak months ago. Finally remembered it and tried it on a nice thick ribeye. You’re right. It was perfect. Will do it this way from now on. Thanks!

Online imref

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speaking of steak, a buddy of mine just tried this and said it was incredibly good, he even cooked a second state without using the dry-aging method and said the difference was extremely noticeable. It's a method that uses Koji rice to dry-age a steak in about 48 hours.

https://www.bonappetit.com/test-kitchen/how-to/article/dry-age-shortcut-koji

Offline HalfSmokes

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The momofuku seasoning salts are the best spice purchase I’ve ever made- absolutely awesome on burgers

Offline Mathguy

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Who makes these ?  Is momofuku a brand ?

The momofuku seasoning salts are the best spice purchase I’ve ever made- absolutely awesome on burgers