Making philly cheesesteaks tonight. Got some thin cut ribeyes, provolone, and the wife wanted some grilled onions and peppers. Thinking about making the provolone a cheese sauce. [Reply]
Originally Posted by threebag02:
Stopped and picked up a couple sausage biscuits from McD's this morning. When I got home I opened them up, threw the sausage to my dog. Then I warmed a little butter and slathered the biscuits with strawberry jam. Damn tasty...
I feel bad I cheated my hunting buddy by giving her that McD's sausage.
When Crackdoogles used to have the egg biscuit and sausage biscuit on the dollar breakfast menu Id buy one of each. Id then slap the sausage on the on the egg biscuit and ask for jelly and have one biscuit & jelly. I thought it was genius but apparently everyone was doing it and was short lived. At one time the sausage wasnt bad but now its gristle with sausage grease. [Reply]
Originally Posted by mikeyis4dcats.:
It was a good choice for a fairly quick meal after all day travelling home from the LOTO and seein the Lego show in KC. I was tired... Was glad to see our Dillons started carrying mussels ($2.99/#)
My wife has a copper cataplana she brought from the Philippines and dam can she steam delicious mussel and oyster meals with that thing.
Like this below.
Originally Posted by Fire Me Boy!:
I don't think I've ever seen an alfredo sauce that didn't separate upon reheating. There's just not enough emulsifier in there, IME. You could add a little egg yolk or lecithin if you really wanted, I suppose. I'm trying the ol' Vitamix. There was a Serious Eats recipe for clam chowder that uses the blender to emulsify the broth, and it worked splendidly, so I thought I'd give it a go on this.
I usually don't have problem with separation with reheating. Of course I use a microwave to reheat it at 15secs on, mix, repeat as needed.
I would imagine though doubling the butter would make it physically easier for the sauce to separate with reheating. That was my point. [Reply]
Originally Posted by srvy:
My wife has a copper cataplana she brought from the Philippines and dam can she steam delicious mussel and oyster meals with that thing.
Like this below.
That is a kickass pot, interesting it's hinged and clamps shut to work like a pressure cooker?
I was salivating like a Labrador for a piece of steak until I realized it was a cooking website. Still looks tasty and I could almost taste the seafood.
That shit looks good, please post some pictures when she fires it up again.
Smoking a meatloaf in the Camp Chef pellet grill. the recipe says to smoke on high smoke setting for a half hour then turn it up to 350 for 1 hour until it reaches 160. We will see! [Reply]
Originally Posted by srvy:
Smoking a meatloaf in the Camp Chef pellet grill. the recipe says to smoke on high smoke setting for a half hour then turn it up to 350 for 1 hour until it reaches 160. We will see!
Looks like it's getting some character, do you like it or wish you never bought it? [Reply]
Originally Posted by cooper barrett:
Looks like it's getting some character, do you like it or wish you never bought it?
Its versatile and does a lot but not as good as WSM. Its great for wings crisps up the skin and is fast. All in all I am ok with some things others no way such as brisket. [Reply]
Originally Posted by PackerinMo:
You can prepare the greatest dish of all dishes, but if it is topped with cilantro I will throw it straight in a garbage can.
