We can pretend. Contributing to the pot-luck I'll be adding...
For breakfast I'm bringing the last eggs laid by my gals before I leave and some homemade jam/jelly from my berry bushes.
For lunch, and to be cooked into any others' dishes' or as relish I'm bringing fresh heirloom tomatoes, peppers, cucumbers, onions, kohlrabi, cabbage, and squash if it's late July, August or September.
For dinner I'll bring a big pork butt and my smoker, some beets to roast, and a spicy butternut squash casserole side dish.
For dessert, berry compote for whoever's making the cheesecake, and a butternut squash pie from the garden.
For drinks, I'll bring cashaça and limes for caipirinha cocktails.
Gambs I love the intent with which you approach food.
Juggs...five guys is ruined by their junk fries. I do like their burgers. Ever Red Robin? I'm a fan. Casual sit-down chain usually means slop. I feel like their burger game is pretty strong. (Especially if you communicate just how you like them done )
Shake shack is pretty damn good.
My wife and friends would stab a fool over in n out but I found them to be average. (Great fries, though)
Crazy talk. Their fries are great.
Red Robin's okay for that kind of place.
Shake Shack is good. I would put them second behind Five Guys. Their chicken sandwich is better than their burgers. Not a fan of their fries.
I don’t eat beef, so I can’t comment on their burgers, except to say that my kids like them.
But I will say that Five Guys has my favorite fries.
@rgambs Have you ever made tamales? It’s a little labor intensive, but well worth it because they’re awesome and they freeze well.
This would just be a way for you to have an instant frozen meal ready to heat and eat with that pork butt instead of, well, just pork butt that you have to figure out a dish for again.
There’s no such thing as just making a few tamales. If you’re putting in the effort to make them, then you make a bunch (usually ~30-60). Getting everything ready for them is the hardest part, and you’ve already got the pork filling. Rolling them up is easy leash—like second nature to some us, I presume.
Have we covered cast iron pans? Before this whole pandemic kicked into high gear, I ordered an average sized Lodge cast iron skillet. That was in February.
I love that thing. So do my people.
I now use it all the time and don't know how I went without. Despite coming "preseasoned" I went ahead and seasoned it a few times in the oven until it got good and non-stick. Smoked out the house as I did it, but you have to smoke it to polymerize the oil.
Thoughts? Anyone else here have a love for cast iron?
@rgambs Have you ever made tamales? It’s a little labor intensive, but well worth it because they’re awesome and they freeze well.
This would just be a way for you to have an instant frozen meal ready to heat and eat with that pork butt instead of, well, just pork butt that you have to figure out a dish for again.
There’s no such thing as just making a few tamales. If you’re putting in the effort to make them, then you make a bunch (usually ~30-60). Getting everything ready for them is the hardest part, and you’ve already got the pork filling. Rolling them up is easy leash—like second nature to some us, I presume.
I have never done tamales, those are the corn husk rolls, right? If past experience is any indicator, my tamales would be a bit pregnant and skinny on the right side ✌️
Have we covered cast iron pans? Before this whole pandemic kicked into high gear, I ordered an average sized Lodge cast iron skillet. That was in February.
I love that thing. So do my people.
I now use it all the time and don't know how I went without. Despite coming "preseasoned" I went ahead and seasoned it a few times in the oven until it got good and non-stick. Smoked out the house as I did it, but you have to smoke it to polymerize the oil.
Thoughts? Anyone else here have a love for cast iron?
I don't have a cast iron skillet. But I do have both a Lodge and a Le Cruset cast iron enamel dutch oven that I use a lot. The Le Cruset was a gift. The Lodge works just as well and looks just as good for a fraction of the cost. I did make some great jalapeno corn bread in my mom's cast iron skillet a while back. I have such a small amount of cabinet space, so never got around to getting one myself. This thread is making me want to kick my kitchen skills into higher gear. I want to slowly replace some of my current cooking vessels with better quality. You all are very motivating. I did finally buy a nice Henckel chef knife. So that's a start.
Was similar. Onions, garlic, herbs, breadcrumbs. Didn’t have any tentacles, ordered squid as part of a delivery and only got bodies, so that’s actually why I did it this way.
Breadcrumbs likely add a bit of a crunch I will steal that.
If you want to add crunch with breadcrumbs use panko breadcrumbs. It stay crispier and crunchier. I have been using whole wheat panko when I oven bake breaded chicken or pork chops. It holds up great. Doesn’t get as soggy.
Corona Salmon Corona Crab Cakers (with the same corona sides!)
Looks amazing. I love crab cakes. Did you use Old Bay? I am originally from Maryland so Old Bay was a staple for crabs.
The wife made that dinner. Don't think she used Old Bay this time actually. Whatever she does, though, they're damn good. Last time we had them over portobello mushrooms, which was lovely.
Maybe it's just a Northeast Ohio thing, but don't y'all have Lawson's chip dip? Not sure, but some of the Ohio people here might be able to tell you that you could put that stuff on a dirty boot and it would taste fantastic.
I guess I will refer to it as a regional thing, but Cuyahoga Falls has either been the city I have lived in or always at least a neighboring town. That could be why Lawson's Chip Dip is a big thing here. Seriously good stuff.
Maybe it's just a Northeast Ohio thing, but don't y'all have Lawson's chip dip? Not sure, but some of the Ohio people here might be able to tell you that you could put that stuff on a dirty boot and it would taste fantastic.
I guess I will refer to it as a regional thing, but Cuyahoga Falls has either been the city I have lived in or always at least a neighboring town. That could be why Lawson's Chip Dip is a big thing here. Seriously good stuff.
I know my grocery store has those pre-made dips. I just don't know the brands. Next time I go to the store, I will check. I have always just mixed the Lipton onion soup with the sour cream. As @hedonist said it is very nostalgic (and always requires Ruffles). But any onion dip will do for me.
Comments
For breakfast I'm bringing the last eggs laid by my gals before I leave and some homemade jam/jelly from my berry bushes.
For lunch, and to be cooked into any others' dishes' or as relish I'm bringing fresh heirloom tomatoes, peppers, cucumbers, onions, kohlrabi, cabbage, and squash if it's late July, August or September.
For dinner I'll bring a big pork butt and my smoker, some beets to roast, and a spicy butternut squash casserole side dish.
For dessert, berry compote for whoever's making the cheesecake, and a butternut squash pie from the garden.
For drinks, I'll bring cashaça and limes for caipirinha cocktails.
There’s no such thing as just making a few tamales. If you’re putting in the effort to make them, then you make a bunch (usually ~30-60). Getting everything ready for them is the hardest part, and you’ve already got the pork filling. Rolling them up is easy leash—like second nature to some us, I presume.
Have we covered cast iron pans? Before this whole pandemic kicked into high gear, I ordered an average sized Lodge cast iron skillet. That was in February.
I love that thing. So do my people.
I now use it all the time and don't know how I went without. Despite coming "preseasoned" I went ahead and seasoned it a few times in the oven until it got good and non-stick. Smoked out the house as I did it, but you have to smoke it to polymerize the oil.
Thoughts? Anyone else here have a love for cast iron?
2016: Lexington and Wrigley 1
If past experience is any indicator, my tamales would be a bit pregnant and skinny on the right side ✌️
I have a few different types but the base skillet is used on an almost daily basis.
I like the menu ideas....and Dankind...tamales are badass. Never thought about the rolling part that made me chuckle.
Made the onion marmalade and then realized I did not have any squid left in the freezer.
Thawed some scallops and made Corona Meal....
Seared Corona Scallops over sweet potato puree & sweet peas with an onion "jelly"
Pretty damn good tasting.
Didn't really look like the Corona symbol but it was close enough that my wife laughed at it.
Corona Chopped Sunday Session was fun.
Love it.
Good work fellas.
FMe, Your scallops would kill me. (Shellfish allergy.) I'll just sit over here and watch. Does lil dude eat scallops?
2016: Lexington and Wrigley 1
Not sure what cliffy uses but I do onions, garlic, ginger and the tentacles....all cooked and slammed into the body to be seared.
Corona Crab Cakers
(with the same corona sides!)
2016: Lexington and Wrigley 1
Not homemade chicken salad. It's from this Jewish deli/diner near me. Mighty tasty.
It also brings back great memories of my parents’ cocktails parties in the ‘70s.
@stuckinline Do you know what I am talking about?
@mickeyrat You might not since you are a bit state capitol-y, but you move around a lot. How about you?
Okay, please excuse my use of a Fox news site because that was all I had, but I found this:
https://fox8.com/news/featured/lawsons-chip-dip-celebrates-80th-anniversary/
I guess I will refer to it as a regional thing, but Cuyahoga Falls has either been the city I have lived in or always at least a neighboring town. That could be why Lawson's Chip Dip is a big thing here. Seriously good stuff.
2016: Lexington and Wrigley 1
I went on a tuna fish Sammy kick about a month ago. Loaded the tuna with celery and onions...holy crap they were good.
Never heard of that dip but I would try it. I never buy dip but I love that shit.