The Food Thread

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  • rgambs
    rgambs Posts: 13,576
    That does look like some delicious beef!
    Bun/roll...
    Usually this kind of debate produces a strong response from me lol
    I'm pretty relaxed on this one though...I generally go with bun for the standard hotdog and burger supporters, but I don't dispute the validity of a split-top, Kaiser, pretzel, or hoagie roll.
    Monkey Driven, Call this Living?
  • lmckenney24
    lmckenney24 Posts: 2,100
    Grilled Swordfish tonight. Forgot to take a picture of it plated, but topped with homemade pineapple salsa with smashed red potatoes
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,797
    Those look grinding.  Haven't had s-word fish in a while
    The love he receives is the love that is saved
  • GlowGirl
    GlowGirl New York, NY Posts: 12,061
    Went out for dinner to a Russian restaurant. They have all different types of infused vodkas. Had a chocolate martini and some chicken liver pate with cornichons. It was quite delicious. 




  • GlowGirl
    GlowGirl New York, NY Posts: 12,061
    lmckenney24 said:
    Grilled Swordfish tonight. Forgot to take a picture of it plated, but topped with homemade pineapple salsa with smashed red potatoes
    Yum. Perfect grill marks. They must have been amazing with the pineapple salsa. Haven’t had swordfish in a really long time. 
  • lmckenney24
    lmckenney24 Posts: 2,100
    GlowGirl said:
    lmckenney24 said:
    Grilled Swordfish tonight. Forgot to take a picture of it plated, but topped with homemade pineapple salsa with smashed red potatoes
    Yum. Perfect grill marks. They must have been amazing with the pineapple salsa. Haven’t had swordfish in a really long time. 
    It was really good. I haven't had it since I moved from Boston area a few years ago. My butcher here gets a few pounds of fish shipped in every friday, which happened to be sword this week.
  • rgambs
    rgambs Posts: 13,576
    Swordfish is so good!  
    Monkey Driven, Call this Living?
  • rgambs
    rgambs Posts: 13,576

    130 scrambled eggs, 3lbs cheese, 4lbs bacon/ham mixture, 10lbs tomatoes, 2lbs hot and sweet peppers, 6 medium onions...
    55 breakfast burritos to cover lunches and quick dinners for the next month or two.  The only time we won't eat them is breakfast time because I make the day-fresh ones for breakfast lol
    Monkey Driven, Call this Living?
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,797
    That is awesome.
    What tortillas do you prefer?
    The love he receives is the love that is saved
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,797
    Also....they go in the freezer....what is the standard for thawing/heating?

    Sorry, lots of questions, lol.
    The love he receives is the love that is saved
  • rgambs
    rgambs Posts: 13,576
    La Banderita extra large flour burrito.  I'm not too picky, the larger they are, the easier the wrap.  Those were on sale and they are the right size/thickness, plus they come 10 to a pack now instead of 8. 
    The best bet is to take it out of the freezer in the morning so it's at least partially thawed by lunch or fully thawed by dinner.  If you microwave from frozen they tend to get that lava spot/frozen spot syndrome that befalls long skinny frozen things in the microwave.
    Monkey Driven, Call this Living?
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,797
    My preferred brand, as well.  
    Interesting 🤠 thanks!
    The love he receives is the love that is saved
  • GlowGirl
    GlowGirl New York, NY Posts: 12,061
    rgambs said:

    130 scrambled eggs, 3lbs cheese, 4lbs bacon/ham mixture, 10lbs tomatoes, 2lbs hot and sweet peppers, 6 medium onions...
    55 breakfast burritos to cover lunches and quick dinners for the next month or two.  The only time we won't eat them is breakfast time because I make the day-fresh ones for breakfast lol
    Nice. You must have a huge freezer. They sound delicious. I love breakfast burritos. Are you going to top them with homemade salsa from your garden?
  • Porchsitter
    Porchsitter Loganville, GA Posts: 1,091
    rgambs said:

    130 scrambled eggs, 3lbs cheese, 4lbs bacon/ham mixture, 10lbs tomatoes, 2lbs hot and sweet peppers, 6 medium onions...
    55 breakfast burritos to cover lunches and quick dinners for the next month or two.  The only time we won't eat them is breakfast time because I make the day-fresh ones for breakfast lol
    Good God, this looks amazing. Now I'm hungry. I can't wait to get our new freezer for stuff like this. Of course, it'll be stocked with a side of beef at least initially so there won't be a lot of room.
    We are the facilitators of our own creative evolution.--Bill Hicks
  • dankind
    dankind Posts: 20,841
    I used to make tamales in bulk. Always nice to have something like that ready on those days when you don’t have the time, or maybe you just don’t have it in you, to prepare a meal. 
    I SAW PEARL JAM
  • rgambs
    rgambs Posts: 13,576
    GlowGirl said:
    rgambs said:

    130 scrambled eggs, 3lbs cheese, 4lbs bacon/ham mixture, 10lbs tomatoes, 2lbs hot and sweet peppers, 6 medium onions...
    55 breakfast burritos to cover lunches and quick dinners for the next month or two.  The only time we won't eat them is breakfast time because I make the day-fresh ones for breakfast lol
    Nice. You must have a huge freezer. They sound delicious. I love breakfast burritos. Are you going to top them with homemade salsa from your garden?
    It's already in there :)
    If you look closely you can see it in the black sauce pot.  It's cooked down to a thick paste, any moisture in the burrito separates out when it freezes, and doesn't recombine.  They can be quite drippy if you don't take steps to avoid it.  I cook the salsa down to paste and let it sit and separate for a few days, and I overcook the eggs as well.  There's quite a bit of water that comes out of them, even though I don't add milk.  The egg texture gets rather stiff in freezing anyways.
    They are delicious, but not nearly so delicious as freshly made.  It's more about preserving/making good use of excess eggs and produce than creating a gourmet eating experience.
    Monkey Driven, Call this Living?
  • mcgruff10
    mcgruff10 New Jersey Posts: 29,111
    Hosting my moms bday tonight.  Eggplant rollatini, ham, chicken bruschetta, bow ties with pesto, orzo salad and pineapple bread.  
    I'll ride the wave where it takes me......
  • RK50065
    RK50065 St. Louis, MO Posts: 897
    edited August 2020
    No pizza @mcgruff10?!  :o

    (Looks great)
  • F Me In The Brain
    F Me In The Brain this knows everybody from other commets Posts: 31,797
    Looks good!

    Steaks....
    One black wagyu, one gold


    Will try to get a good pic of the finished products

    The love he receives is the love that is saved
  • bbiggs
    bbiggs Posts: 6,963
    Some good looking eats going on today, folks!  With the wagyu beef, is it true that the main difference is that they are working animals rather than just grazers that stand around?  Meaning they pull plows, etc. which leads to more muscle, marbling, flavor, etc..  I've heard that as well as the animals get massaged, at least the Japanese wagyu.  Not sure if either or both are accurate.  Anyone know?

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